Contient	Country_State	cuisine	title	URL	rating	total_time	prep_time	cook_time	description	ingredients	instructions	nutrients_calories	nutrients_carbohydrateContent	nutrients_cholesterolContent	nutrients_fiberContent	nutrients_proteinContent	nutrients_saturatedFatContent	nutrients_sodiumContent	nutrients_sugarContent	nutrients_fatContent	nutrients_unsaturatedFatContent	serves	nutrients_servingSize	nutrients
Africa	NaN	Missouri	Ground Beef and Cabbage	https://www.allrecipes.com/recipe/229324/ground-beef-and-cabbage/	4.5	60.0	15.0	45.0	This ground beef and cabbage recipe combines lean ground beef, cabbage, onion, and tomatoes with simple seasonings for a hearty and comforting dish.	1 large head cabbage, finely chopped, 1 (14.5 ounce) can diced tomatoes with juice, 1 onion, halved and thinly sliced, 1 tablespoon Italian seasoning, salt and ground black pepper to taste, 1 pound lean ground beef	Place cabbage, tomatoes with juice, onion, Italian seasoning, salt, and pepper into a Dutch oven or large pot over low heat; cook and stir until it begins to simmer., Add lean ground beef on top; cover and cook, stirring occasionally, until cabbage is tender and ground beef is cooked through, about 45 minutes.	228 kcal	18 g	50 mg	7 g	18 g	4 g	191 mg	10 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Missouri	Old Fashioned Peach Cobbler	https://www.allrecipes.com/recipe/19897/old-fashioned-peach-cobbler/	4.6	130.0	30.0	70.0	This old-fashioned peach cobbler recipe features flaky, homemade pastry filled with fresh peaches tossed in citrus juice with nutmeg and cinnamon.	2.5 cups all-purpose flour, 4 tablespoons white sugar, divided, 1 teaspoon salt, 1 cup shortening, 1 large egg, 0.25 cup cold water, 1 tablespoon butter, melted, 3 pounds fresh peaches - peeled, pitted, and sliced, 0.75 cup orange juice, 0.25 cup lemon juice, 0.5 cup butter, 2 cups white sugar, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg	Make crust: Sift together flour, 3 tablespoons sugar, and salt in a medium bowl. Work in shortening with a pastry blender until mixture resembles coarse crumbs. Whisk together egg and cold water in a small bowl. Sprinkle over flour mixture; work with hands to form dough into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes., Preheat the oven to 350 degrees F (175 degrees C)., Roll out 1/2 of the chilled dough to 1/8-inch thickness. Place in a 9x13-inch baking dish, covering the bottom and halfway up the sides., Bake in the preheated oven until golden brown, about 20 minutes., Make filling: Mix peaches, orange juice, and lemon juice in a large saucepan. Add butter and cook over medium-low heat until butter is melted. Stir together sugar, cornstarch, cinnamon, and nutmeg in a bowl; mix into peach mixture until combined. Pour into baked crust., Roll remaining dough to 1/4-inch thickness. Cut into 1/2-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, then drizzle with melted butter., Bake in the preheated oven until top crust is golden brown, 35 to 40 minutes.	338 kcal	44 g	26 mg	1 g	2 g	7 g	177 mg	30 g	18 g	0 g	18 servings	NaN	NaN
Africa	NaN	Missouri	St. Louis Toasted Ravioli	https://www.allrecipes.com/recipe/16907/st-louis-toasted-ravioli/	4.5	25.0	15.0	10.0	Toasted ravioli traces its roots to St. Louis. This breaded and fried treat is sprinkled with Parmesan cheese and served with marinara sauce for dipping.	1 (16 ounce) jar marinara sauce, 1 large egg, 2 tablespoons whole milk, 0.75 cup Italian seasoned bread crumbs, 0.5 teaspoon salt, 0.5 (25 ounce) package frozen cheese ravioli, thawed, 3 cups vegetable oil for frying, or as needed, 1 tablespoon grated Parmesan cheese	Heat marinara sauce in a saucepan over medium heat until bubbling; reduce the heat to low and simmer until needed., Meanwhile, whisk egg and milk together in a small bowl. Whisk bread crumbs and salt together in a second small bowl., Dip each ravioli in milk mixture, then in bread crumbs to coat., Heat 2 inches oil in a large, heavy pan until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, until golden, about 1 minute per side. Drain on paper towels., Sprinkle warm ravioli with Parmesan and serve immediately with hot marinara sauce on the side.	374 kcal	39 g	57 mg	4 g	11 g	5 g	886 mg	9 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Missouri	Amish Friendship Bread Starter	https://www.allrecipes.com/recipe/7063/amish-friendship-bread-starter/	4.7	14440.0	30.0	NaN	Amish friendship bread starter is made with yeast, sugar, milk, and flour fermented to create a sweet sourdough starter for sharing with friends.	1 (.25 ounce) package active dry yeast, 0.25 cup warm water (110 degrees F/45 degrees C), 3 cups all-purpose flour, divided, 3 cups white sugar, divided, 3 cups milk, divided	Dissolve yeast in warm water in a small bowl; let stand until foamy, about 10 minutes., Combine 1 cup flour and 1 cup sugar in a 2-quart container (glass, plastic, or ceramic); mix thoroughly. Stir in 1 cup milk and yeast mixture. Cover the container loosely and leave at room temperature until bubbly. This is day 1 of the 10-day process., Days 2 through 4: Stir starter with a spoon. Day 5: Stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Days 6 through 9: Stir starter with a spoon., Day 10: Stir in remaining 1 cup flour, 1 cup sugar, and 1 cup milk. Remove 1 cup starter to make your first bread. Give 2 cups starter to friends (1 cup each) along with this recipe and your favorite Amish bread recipe. Store remaining 1 cup starter in a container in the refrigerator or begin the 10-day process over again (beginning with step 2).	34 kcal	8 g	1 mg	0 g	1 g	0 g	3 mg	5 g	0 g	0 g	120 servings	NaN	NaN
Africa	NaN	Missouri	Simple Fried Morel Mushrooms	https://www.allrecipes.com/recipe/220833/simple-fried-morel-mushrooms/	4.7	30.0	20.0	10.0	The rich, meaty flavor of fresh morel mushrooms is enhanced by a simple pan-frying technique.	1 pound fresh morel mushrooms - dirt gently brushed off and mushrooms halved lengthwise, 1 cup all-purpose flour, 1 cup vegetable shortening, salt to taste	Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels., Place flour in a shallow bowl., Heat vegetable shortening in a large skillet until very hot., Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening., Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!	185 kcal	29 g	NaN	2 g	6 g	1 g	39 mg	1 g	5 g	0 g	4 servings	NaN	NaN
Africa	NaN	Missouri	Big Al's K.C. Bar-B-Q Sauce	https://www.allrecipes.com/recipe/44491/big-als-kc-bar-b-q-sauce/	4.8	35.0	15.0	20.0	This is a Kansas City-style BBQ sauce recipe straight from a restaurant but easy enough to make at home. It is sweet and smoky with a little bite.	2 cups ketchup, 2 cups tomato sauce, 1.25 cups brown sugar, 1.25 cups red wine vinegar, 0.5 cup unsulfured molasses, 2 tablespoons butter, 4 teaspoons hickory-flavored liquid smoke, 1 teaspoon salt, 1 teaspoon coarsely ground black pepper, 1 teaspoon paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon celery seed, 0.5 teaspoon cayenne pepper, 0.25 teaspoon chili powder, 0.25 teaspoon ground cinnamon	Mix together ketchup, tomato sauce, brown sugar, wine vinegar, molasses, butter, and liquid smoke in a large saucepan over medium heat. Season with salt, black pepper, paprika, garlic powder, onion powder, celery seed, cayenne, chili powder, and cinnamon., Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.	46 kcal	10 g	1 mg	0 g	0 g	0 g	219 mg	8 g	1 g	0 g	48 servings	NaN	NaN
Africa	NaN	Missouri	Lemon Zucchini Bread	https://www.allrecipes.com/recipe/58817/lemon-zucchini-bread/	4.6	60.0	15.0	45.0	Lemon zest adds a touch of summer to this sweet zucchini bread!	1.5 cups shredded zucchini, 0.75 cup white sugar, 1 egg, 0.5 cup vegetable oil, 1.5 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 0.25 teaspoon baking powder, 1 teaspoon ground cinnamon, 2 teaspoons lemon zest	Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan., In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan., Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.	195 kcal	25 g	16 mg	1 g	2 g	2 g	165 mg	13 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Missouri	Springfield Style Cashew Chicken I	https://www.allrecipes.com/recipe/9009/springfield-style-cashew-chicken-i/	4.4	35.0	15.0	20.0	Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.	4 skinless, boneless chicken breasts, 2 cups all-purpose flour, 2 teaspoons baking soda, 5 tablespoons cornstarch, divided, 3 eggs, beaten, 2 cups peanut oil for frying, 2 cups chicken broth, 2 tablespoons oyster sauce, 1 tablespoon white sugar, 2 tablespoons soy sauce, 1 teaspoon ground white pepper, 2 tablespoons chopped green onion for topping, 2 cups cashew halves	Cut the chicken breasts into 1 inch pieces. In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels., Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat., Preheat oven to 200 degrees F (95 degrees C). Heat cashew nuts and chopped green onions in preheated oven for about 5 minutes. Pour sauce over fried chicken and top with cashews and green onion. Serve with soy sauce to taste over a bed of fried rice, if desired.	652 kcal	56 g	141 mg	3 g	33 g	7 g	1127 mg	5 g	34 g	0 g	6 servings	NaN	NaN
Africa	NaN	Missouri	Kansas City Ice Water	https://www.allrecipes.com/recipe/51923/kansas-city-ice-water/	4.5	2.0	2.0	NaN	Citrus flavors are blended with gin and vodka. A very refreshing drink for hot summer days. Be careful, though - it is easy to have too many of these.	1 fluid ounce gin, 1 fluid ounce vodka, 0.5 fluid ounce lime juice, 0.5 fluid ounce triple sec, 3 fluid ounces lemon-lime flavored carbonated beverage	Combine the gin, vodka, lime juice, and triple sec in a shaker with ice. Shake, and strain into a chilled pint glass with ice. Pour in lemon-lime soda, and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Missouri	St. Louis Pork Steaks	https://www.allrecipes.com/recipe/73669/st-louis-pork-steaks/	4.0	35.0	10.0	25.0	Grilled pork steaks are juicy and tender in this family recipe. A simple dry rub coats the steaks, which are basted with cider vinegar while on the grill.	5 pork shoulder steaks, 0.125 teaspoon seasoned salt, 0.125 teaspoon seasoned pepper, 2 cups apple cider vinegar, 1.5 cups water	Preheat an outdoor grill for medium-low heat and lightly oil the grate., Season both sides of pork steaks with some of the seasoned salt and pepper. Combine vinegar and water in a large bowl and stir in remaining salt and pepper., Place pork steaks on the preheated grill. Cook and baste with vinegar mixture on both sides of steaks during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Discard remaining vinegar mixture.	517 kcal	1 g	162 mg	NaN	40 g	13 g	194 mg	0 g	36 g	0 g	5 servings	NaN	NaN
Africa	NaN	Missouri	Instant Pot® BBQ Rib Tips	https://www.allrecipes.com/recipe/275243/instant-pot-bbq-rib-tips/	5.0	80.0	5.0	60.0	To make St. Louis-style ribs quickly and with minimal effort, use rib tips, cook them first in your Instant Pot®, and then sear them on the grill.	1 cup water, 0.5 cup apple cider vinegar, 2 pounds rib tips, 1 teaspoon kosher salt, 1 tablespoon BBQ rub, 1 cup barbeque sauce	Add water and vinegar to a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Sprinkle rib tips with salt and BBQ rub and massage to coat. Set rib tips on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 8 minutes for pressure to build., Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid., Transfer rib tips to a baking dish and let cool for 5 minutes. Add barbecue sauce and stir to coat., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Grill rib tips for 6 minutes, turning once after 3 minutes.	497 kcal	24 g	120 mg	1 g	29 g	11 g	1963 mg	16 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Missouri	Juanita's Blackberry Dumplings	https://www.allrecipes.com/recipe/215648/juanitas-blackberry-dumplings/	4.5	65.0	20.0	45.0	Strips of dough are cooked in a simmering blackberry sauce. A perfect recipe for summer blackberries. Delicious warm, cold, or with a scoop of vanilla ice cream.	1 quart fresh blackberries, 2 cups white sugar, or to taste, 2 cups water, 2 tablespoons butter, 1 teaspoon cinnamon, 2 cups flour, 1 teaspoon salt, 0.25 cup shortening, 1 egg yolk, 5 tablespoons milk	Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes., Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls., Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough., Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.	285 kcal	54 g	22 mg	3 g	3 g	3 g	210 mg	36 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Missouri	Crawfish Chowder	https://www.allrecipes.com/recipe/23572/crawfish-chowder/	4.8	45.0	20.0	25.0	A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.	0.25 cup butter, 0.5 bunch green onions, chopped, 0.5 cup butter, 2 pounds frozen crawfish, cleaned, 2 (10.75 ounce) cans condensed cream of potato soup, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (15.25 ounce) can whole kernel corn, drained, 4 ounces cream cheese, softened, 2 cups half-and-half cream, 0.5 teaspoon cayenne pepper	Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside., In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.	395 kcal	21 g	167 mg	2 g	18 g	16 g	934 mg	3 g	28 g	0 g	10 servings	NaN	NaN
Africa	NaN	Missouri	Cashew Crusted Chicken	https://www.allrecipes.com/recipe/19132/cashew-crusted-chicken/	4.4	40.0	20.0	20.0	Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!	1 (12 ounce) jar apricot preserves, 0.25 cup prepared Dijon-style mustard, 1 teaspoon curry powder, 4 skinless, boneless chicken breast halves, 1 cup coarsely chopped cashews	Preheat oven to 375 degrees F (190 degrees C)., Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth., Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish., Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.	548 kcal	69 g	67 mg	1 g	30 g	4 g	687 mg	38 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Missouri	Apple Pudding	https://www.allrecipes.com/recipe/24062/apple-pudding/	3.3	60.0	15.0	45.0	This apple pudding recipe is incredibly easy to make with tart apples and staple pantry ingredients when you need a tasty last-minute dessert.	6 tart apples - peeled, cored and sliced, 0.25 cup all-purpose flour, 1 cup sugar, 1 pinch salt, 2 cups milk	Preheat the oven to 325 degrees F (165 degrees C)., Toss apples with flour, sugar, and salt; place in a 9x9-inch baking dish. Pour in just enough milk to reach the top of the apples, without covering them., Bake in the preheated oven for 45 minutes, or until apples are tender.	260 kcal	60 g	7 mg	4 g	4 g	1 g	35 mg	52 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Missouri	Mom's Squash Casserole	https://www.allrecipes.com/recipe/21238/moms-squash-casserole/	4.4	80.0	20.0	60.0	Yellow squash baked with onion, mushroom soup and Cheddar cheese, with a crouton crust.	2 pounds yellow squash, chopped, 1 onion, chopped, 1 (10.75 ounce) can condensed cream of mushroom soup, 2 cups shredded Cheddar cheese, 2 eggs, beaten, 1.5 cups seasoned croutons	Preheat oven to 350 degrees F (175 degrees C)., Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish., In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash., Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.	304 kcal	19 g	102 mg	3 g	15 g	10 g	711 mg	6 g	20 g	0 g	6 servings	NaN	NaN
Africa	NaN	Missouri	Spinach Bacon Egg Casserole	https://www.allrecipes.com/recipe/241279/spinach-bacon-egg-casserole/	4.7	65.0	15.0	50.0	Spinach and bacon egg casserole is a delightful combination of colors and savory flavor and a hearty brunch or breakfast main dish.	0.5 pound bacon, 1 red bell pepper, chopped, 0.25 cup minced onion, 1 (10 ounce) package frozen chopped spinach, thawed and drained, 8 large eggs, 0.75 cup whole milk, 1 teaspoon garlic salt, 0.25 teaspoon ground black pepper, 0.5 cup shredded Monterey Jack cheese, 0.25 cup finely shredded Asiago cheese	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan., Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from the skillet. Chop bacon; set aside., Sauté bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes. Spread spinach into the bottom of the prepared baking pan; top with bacon and bell pepper mixture., Beat eggs in a bowl with a fork. Add milk, garlic salt, and pepper to eggs and beat until well combined. Pour egg mixture over bacon mixture and sprinkle with Monterey Jack cheese and Asiago cheese., Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 45 minutes.	181 kcal	3 g	145 mg	1 g	10 g	6 g	432 mg	2 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Missouri	Kansas City Steak Soup	https://www.allrecipes.com/recipe/12954/kansas-city-steak-soup/	4.5	142.0	20.0	122.0	This iconic Kansas City steak soup is a roux-based soup made with round steak, tomatoes, carrots, and other vegetables. It freezes beautifully.	1 cup butter, 1 cup all-purpose flour, 8 cups water, 1 (16 ounce) package frozen mixed vegetables, 1 (16 ounce) can stewed tomatoes, 1 large onion, chopped, 1 large carrot, diced, 1 stalk celery, diced, 12 cubes beef bouillon, 2 tablespoons butter, 1 pound round steak, chopped, 0.75 teaspoon ground black pepper	Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes., Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes., Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.	226 kcal	13 g	17 mg	2 g	9 g	3 g	894 mg	2 g	16 g	0 g	16 servings	NaN	NaN
Africa	NaN	Missouri	Chocolate Pecan Pie III	https://www.allrecipes.com/recipe/12577/chocolate-pecan-pie-iii/	4.7	90.0	30.0	60.0	This pie is thick, gooey and full of pecans with just a hint of chocolate. The unsweetened cocoa powder makes the subtle difference.	0.5 cup margarine, melted, 1 cup light corn syrup, 1 cup white sugar, 0.25 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, 0.25 teaspoon salt, 4 eggs, 1 cup chopped pecans, 1 recipe pastry for a 9 inch single crust pie	Preheat oven to 325 degrees F (165 degrees C)., In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well., Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.	564 kcal	71 g	93 mg	3 g	6 g	6 g	382 mg	37 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Missouri	Al's Sufferin' Succotash	https://www.allrecipes.com/recipe/41184/als-sufferin-succotash/	4.4	25.0	5.0	20.0	Frozen lima beans, corn, and green chile peppers cook up quickly for an easy and tasty side dish.	1 (16 ounce) package frozen Fordhook lima beans, thawed, 1 cup water, 1 (16 ounce) can whole kernel corn, drained, 1 (4 ounce) can chopped green chile peppers, 1 teaspoon salt, 2 tablespoons white sugar, 1 tablespoon butter	In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.	133 kcal	26 g	4 mg	4 g	5 g	1 g	665 mg	6 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Missouri	Decadent Ozark Peach Turnovers	https://www.allrecipes.com/recipe/254384/decadent-ozark-peach-turnovers/	4.8	55.0	20.0	35.0	Fresh peaches wrapped in crescent roll dough are doused with butter, sugar, and citrus soda and baked into these juicy, decadent turnovers.	3 large peaches, peeled and pitted, 2 (8 ounce) cans refrigerated crescent rolls, 1 cup butter, 1.5 cups white sugar, 1 teaspoon vanilla extract, 0.5 teaspoon salt, 0.5 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda (such as Mountain Dew®), 1 pinch ground cinnamon	Preheat oven to 350 degrees F (175 degrees C)., Cut peaches into 16 crescent-shaped slices., Unroll crescent roll dough on a flat work surface and separate into 16 triangles. Place a peach slice at the base of each triangle and roll up to enclose in the dough. Arrange turnovers in a baking pan., Melt butter in a small saucepan over medium-low heat. Whisk in sugar, vanilla extract, and salt. Pour evenly over the turnovers in the baking pan. Pour citrus-flavored soda over the turnovers. Sprinkle cinnamon on top., Bake in the preheated oven until turnovers are golden brown and liquid is bubbling, 30 to 40 minutes.	296 kcal	33 g	31 mg	NaN	2 g	9 g	377 mg	24 g	18 g	0 g	16 servings	NaN	NaN
Africa	NaN	Missouri	Old Fashioned Ozarks Meatloaf	https://www.allrecipes.com/recipe/85444/old-fashioned-ozarks-meatloaf/	3.9	105.0	15.0	90.0	This is the best meatloaf of them all! This is made with love and lots of Ozarks flair! Use fresh-ground meat, fresh eggs and homemade breadcrumbs for the best flavor.	2 pounds ground beef, 1 pound pork sausage, 3 eggs, 0.5 cup ketchup, 1 cup fresh bread crumbs, salt and ground black pepper to taste, 2 tablespoons ketchup	Preheat the oven to 350 degrees F (175 degrees C)., In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan. Spread 2 tablespoons ketchup over the top., Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum. Enjoy!	525 kcal	9 g	176 mg	0 g	28 g	15 g	741 mg	6 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Missouri	Springfield Cashew Chicken	https://www.allrecipes.com/recipe/220409/springfield-cashew-chicken/	4.5	55.0	15.0	40.0	This version of cashew chicken fries the chicken in peanut oil and covers it with an oyster sauce-based sauce. It's served with a sprinkling of cashews and green onions.	0.5 quart vegetable oil for frying, 0.5 quart peanut oil for frying, 1 egg, 2 tablespoons water, 1.5 cups all-purpose flour, 3 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes, 3 cups water, 5 tablespoons cornstarch, 6 chicken bouillon cubes, 2 tablespoons oyster sauce, ground white pepper to taste, 1 cup cashews, 1 cup chopped green onions	Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)., Preheat the oven to 200 degrees F (95 degrees C)., Beat egg and 2 tablespoons water in a bowl., Measure flour into a separate bowl., Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated., Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon., Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken., Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes., Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.	507 kcal	30 g	123 mg	2 g	46 g	4 g	1126 mg	1 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Missouri	Gooey Butter Cake I	https://www.allrecipes.com/recipe/7459/gooey-butter-cake-i/	4.2	60.0	15.0	45.0	This a very rich cake, but mmmmmmmm so good. Best eaten with milk or coffee. You can also make it a Chocolate Gooey Butter Cake if desired. Just use a chocolate cake mix in place of the yellow.	1 (18.25 ounce) package yellow cake mix, 4 eggs, 1 cup butter, 2 cups confectioners' sugar, 8 ounces cream cheese	Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan., Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir., Bake at 350 degrees F (175 degrees C) for 45 minutes.	245 kcal	27 g	62 mg	0 g	3 g	8 g	236 mg	19 g	14 g	0 g	24 servings	1 (9x13 inch) cake	NaN
Africa	NaN	Missouri	German Apple Pudding Cake	https://www.allrecipes.com/recipe/25584/german-apple-pudding-cake/	4.2	65.0	20.0	40.0	A fresh apple cake with nuts and raisins that, after baking, but still hot, has a cooked caramel-like topping poured over it. If using a glass baking dish, reduce oven temperature by 25 degrees.	2 cups apple - peeled, cored, and chopped, 1 cup white sugar, 1 egg, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 1 teaspoon baking soda, 1.5 teaspoons ground cinnamon, 0.75 cup chopped walnuts, 0.75 cup raisins, 0.5 cup brown sugar, 0.5 cup white sugar, 2 tablespoons all-purpose flour, 1 cup water, 0.5 cup butter, 1 teaspoon vanilla extract, 0.5 cup chopped walnuts, 0.5 cup raisins	Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes., Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan., Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot., For the Topping: In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tablespoons flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.	589 kcal	92 g	54 mg	4 g	6 g	9 g	256 mg	70 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Missouri	Aaron's Missouri Burger	https://www.allrecipes.com/recipe/145434/aarons-missouri-burger/	4.2	25.0	10.0	15.0	Honey mustard, brown sugar, and several spices are mixed with ground beef to make these well-seasoned burgers.	1 pound lean ground beef, 2 teaspoons onion powder, 0.25 cup honey mustard, 1 teaspoon garlic powder, 2 teaspoons crushed red pepper, 0.5 teaspoon salt, 0.25 cup brown sugar, 2 tablespoons olive oil, 4 slices Swiss cheese, 4 hamburger buns	Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties., Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.	529 kcal	44 g	83 mg	2 g	28 g	9 g	717 mg	22 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Missouri	Crawfish Thermidor	https://www.allrecipes.com/recipe/25864/crawfish-thermidor/	4.5	45.0	15.0	25.0	Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.	0.25 cup butter, 0.5 cup sliced fresh mushrooms, 0.5 cup white wine, 1 pound peeled crawfish, 0.25 cup all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon red pepper flakes, 2 cups milk, paprika, for garnish	Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins., In a skillet, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crawfish tails and simmer for another 5 minutes., Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens., Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika., Bake in preheated oven for 10 to 15 minutes or until heated through.	298 kcal	13 g	162 mg	1 g	21 g	9 g	511 mg	6 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Missouri	Shrimp Pasta Skillet	https://www.allrecipes.com/recipe/277986/shrimp-pasta-skillet/	5.0	50.0	30.0	20.0	This shrimp dinner in the skillet is easily throw together while your pasta boils - a simple dinner that delivers serious flavor.	1 tablespoon olive oil, or as needed, 2 cups chopped fresh tomatoes, 1 cup chopped onion, 1 cup chopped green bell pepper, 1 cup chopped celery, 1 clove garlic, crushed, 0.25 teaspoon red pepper flakes, 1 pound uncooked medium shrimp, peeled and deveined, 1 bay leaf, 0.5 teaspoon dried thyme, 0.5 teaspoon dried oregano, 0.5 teaspoon ground black pepper, 0.25 teaspoon dried rosemary, 0.5 (16 ounce) package bow-tie pasta (farfalle)	Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes., Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta., Stir veggie and shrimp mixture into the drained pasta and serve.	367 kcal	52 g	173 mg	5 g	28 g	1 g	234 mg	7 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Missouri	Jules' Braised Beans	https://www.allrecipes.com/recipe/228058/jules-braised-beans/	4.6	45.0	15.0	30.0	This is a recipe for green beans cooked in a mixture of bacon and onion with vinegar for a tangy and slightly sweet side dish.	2 tablespoons olive oil, 2 slices bacon, diced, 1 large yellow onion, diced, 1 tablespoon apple cider vinegar, 1 tablespoon white sugar, 1 teaspoon minced garlic, or to taste, salt and ground black pepper to taste, 2 cups chicken stock, 6 cups cut fresh green beans	Heat olive oil in a large pot over medium heat. Cook and stir bacon in hot oil until browned, 7 to 10 minutes. Add onion; cook and stir until the onion is tender, 5 to 7 minutes., Stir vinegar, sugar, and garlic into the bacon and onion mixture; season with salt and pepper. Pour chicken stock over the mixture and stir; bring to a simmer and cook until hot, 2 to 3 minutes. Add the green beans and toss to coat. Cover the pot and let the green beans simmer until tender, about 10 minutes more.	113 kcal	13 g	4 mg	4 g	4 g	1 g	306 mg	5 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Missouri	Ollie Bean's Coconut Bar Cookies	https://www.allrecipes.com/recipe/261850/ollie-beans-coconut-bar-cookies/	5.0	60.0	15.0	45.0	These coconut bar cookies are a surefire family favorite, easy to make with a quick brown sugar crust dotted with coconut flakes and walnuts.	0.5 cup butter, softened, 0.5 cup firmly packed brown sugar, 1 cup sifted all-purpose flour, 1 cup firmly packed brown sugar, 2 eggs, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 0.5 teaspoon baking powder, 0.125 teaspoon salt, 1 cup chopped walnuts, 1 cup flaked coconut	Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking pan., Beat butter, 1/2 cup brown sugar, and 1 cup flour together in a bowl using an electric mixer until well blended. Press into the prepared pan., Bake in the preheated oven until firm but not browned, about 20 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C)., Beat 1 cup brown sugar, eggs, 2 tablespoons flour, vanilla extract, baking powder, and salt together in a bowl using an electric mixer until mixture is light, about 2 minutes. Add walnuts; beat until blended but not pureed. Spread mixture over the crust; sprinkle with coconut., Bake in the preheated oven until set, about 25 minutes. Cut while warm.	192 kcal	24 g	31 mg	1 g	2 g	4 g	82 mg	18 g	10 g	0 g	20 servings	NaN	NaN
Africa	NaN	Missouri	Homestead Harvest Cookies	https://www.allrecipes.com/recipe/279566/homestead-harvest-cookies/	NaN	35.0	15.0	20.0	Made with whole wheat flour, dried fruit, and black walnuts, these hearty harvest cookies are reminiscent of desserts made on family homesteads.	1.75 cups raw sugar, divided, 3 tablespoons raw honey, 1 cup unsalted butter, softened, 2 large eggs, 1 teaspoon vanilla extract, 2.25 cups whole wheat pastry flour, 1 teaspoon baking soda, 1 teaspoon sea salt, 0.5 teaspoon ground cinnamon, 0.125 teaspoon ground cloves, 1 cup dried apples, 1 cup dried persimmons, 1 cup chopped black walnuts	Preheat the oven to 375 degrees F (190 degrees C)., Mix 1 cup raw sugar and honey together in a bowl for honey-sugar., Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts., Drop by rounded tablespoonfuls onto ungreased baking sheets., Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.	113 kcal	15 g	18 mg	1 g	2 g	3 g	71 mg	11 g	6 g	0 g	48 servings	NaN	NaN
Africa	NaN	Missouri	St. Louis Christmas Stollen	https://www.allrecipes.com/recipe/286150/st-louis-christmas-stollen/	5.0	965.0	90.0	25.0	This rendition of Christmas stollen may be a labor of love but it rivals the loaves you'll find in local bakeries in St. Louis, Missouri.	0.75 cup chopped candied citron, 0.75 cup currants, 0.5 cup orange juice, 0.5 cup water, or as needed, 1 cup white sugar, 1 tablespoon ground cinnamon, 21 ounces marzipan, 0.25 cup unsalted butter, melted, 1 cup finely chopped pecans, 1.5 cups milk, 0.66666668653488 cup white sugar, 0.5 cup unsalted butter, cubed, 5.5 teaspoons yeast, 2 large eggs, beaten, 5.75 cups all-purpose flour, 2 teaspoons salt, 3 tablespoons water, 2 teaspoons meringue powder, 0.25 teaspoon salt, 2 cups confectioners' sugar, divided, 1 cup coarsely chopped pecans, 1 cup red candied fruit, diced, 1 cup green candied fruit, diced	Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight., Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes., Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes., Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours., Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes., Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl., Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller., Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan., Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal., Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes., Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan., Preheat the oven to 350 degrees F (175 degrees C)., Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours., Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey., Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.	264 kcal	44 g	16 mg	2 g	4 g	2 g	129 mg	21 g	9 g	0 g	48 servings	NaN	NaN
Africa	NaN	Iowa	Stroopwafels	https://www.allrecipes.com/recipe/79797/stroopwafels/	3.2	115.0	45.0	25.0	Stroopwafels, thin waffle cookies held together with a sweet caramel filling, are popular in the Netherlands. This recipe was translated from Dutch.	4 cups all-purpose flour, 1.125 cups butter, melted, 0.75 cup white sugar, 0.25 cup warm milk, 1 large egg, 2 (.25 ounce) envelopes active dry yeast, cooking spray, 1.5 cups molasses, 1.3333333730698 cups packed brown sugar, 0.33333334326744 cup unsalted butter, 1 teaspoon ground cinnamon	Start the cookies: Mix flour, melted butter, sugar, warm milk, egg, and yeast together in a large bowl. When dough becomes too stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes., Make the filling: Heat molasses, brown sugar, butter, and cinnamon in a saucepan over medium heat until warm. Stir to blend and set aside., Preheat a pizzelle iron according to manufacturer's instructions and spray with cooking spray., Finish the cookies: Knead dough briefly, then divide into twelve pieces. Roll each piece into a 2-inch ball. Press one ball at a time in the center of the preheated pizzelle iron. Close the iron and cook until golden brown, 1 1/2 to 3 minutes. Remove from the iron and carefully cut warm cookie in half horizontally with a serrated knife. Spread filling on the inside and sandwich the two halves back together. Repeat to cook and fill remaining cookies.	622 kcal	100 g	75 mg	2 g	6 g	14 g	190 mg	59 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Iowa	Bologna Salad Sandwich Spread	https://www.allrecipes.com/recipe/21062/bologna-salad-sandwich-spread-i/	4.3	135.0	15.0	NaN	This bologna salad recipe dates back to the 1950s. It's a vintage treat made with hard-boiled eggs and relish, and it appeals to folks of all ages!	1 (16 ounce) package bologna, 4 large hard-boiled eggs, peeled and chopped, 1 cup creamy salad dressing (such as Miracle Whip®), or to taste, 0.5 cup sweet pickle relish, or to taste	Grind bologna and eggs in a meat grinder with a medium blade., Transfer ground mixture to a large bowl; stir in salad dressing and relish until well combined. Cover and refrigerate until chilled, 2 to 3 hours.	166 kcal	7 g	29 mg	0 g	6 g	3 g	692 mg	NaN	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Iowa	Glazed Ham	https://www.allrecipes.com/recipe/34523/glazed-ham/	4.7	520.0	5.0	515.0	A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved.	1 (8 pound) bone-in shank ham, 4 cups water, or as needed, 0.5 cup honey, 0.5 cup brown sugar, 2 tablespoons liquid smoke flavoring, 2 tablespoons Worcestershire sauce, 1 pinch ground cloves	Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid., Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan., Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses., Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.	512 kcal	21 g	183 mg	0 g	57 g	7 g	158 mg	21 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Iowa	Garlic Roasted Summer Squash	https://www.allrecipes.com/recipe/217995/garlic-roasted-summer-squash/	4.5	20.0	10.0	10.0	Sliced spears of summer squash bake until browned with olive oil and garlic for the easiest side dish ever.	2 summer squash, 0.25 cup olive oil, 3 cloves garlic, minced, or more to taste, 1 teaspoon herbes de Provence, salt to taste, ground black pepper to taste	Preheat oven to 450 degrees F (230 degrees C)., Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper., Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.	139 kcal	4 g	NaN	1 g	1 g	2 g	3 mg	2 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Iowa	Kendra's Maid-Rite Sandwiches	https://www.allrecipes.com/recipe/154821/kendras-maid-rite-sandwiches/	4.2	45.0	10.0	35.0	Brown sugar, mustard, and Worcestershire sauce flavor this Midwestern icon.	2 pounds ground beef, 1 chopped onion, 0.75 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons distilled white vinegar, 1 tablespoon Worcestershire sauce, 2 teaspoons prepared yellow mustard, 0.5 teaspoon salt, 16 hamburger buns, warmed	Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes longer. Serve on warmed buns.	244 kcal	27 g	34 mg	1 g	13 g	3 g	483 mg	5 g	9 g	0 g	16 servings	NaN	NaN
Africa	NaN	Iowa	Herb Roasted Pork	https://www.allrecipes.com/recipe/57761/herb-roasted-pork/	4.7	200.0	20.0	180.0	Herb-rubbed roasted pork loin with a sweet, tangy glaze.	1 teaspoon rubbed sage, 0.5 teaspoon salt, 0.25 teaspoon pepper, 1 clove garlic, crushed, 1 (5 pound) boneless pork loin, 0.5 cup sugar, 1 tablespoon cornstarch, 0.25 cup vinegar, 0.25 cup water, 2 tablespoons soy sauce	Preheat oven to 325 degrees F (165 degrees C)., In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack., Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness., Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.	472 kcal	14 g	138 mg	0 g	46 g	9 g	470 mg	13 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Iowa	Dutch Croquetten	https://www.allrecipes.com/recipe/68583/dutch-croquetten/	3.9	25.0	15.0	10.0	This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!	1 pound lean ground veal, 2 tablespoons butter, 4 tablespoons all-purpose flour, 0.5 cup milk, 0.5 cup chicken broth, 0.5 teaspoon paprika, 0.5 teaspoon chili powder, 1 teaspoon curry powder, 0.5 teaspoon salt, 0.25 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 teaspoon finely chopped fresh parsley, 8 ounces spiced Gouda cheese, cut into strips, 1 egg, 0.5 cup all-purpose flour, 2 tablespoons water, 1.5 cups seasoned dry bread crumbs, 1 cup oil for frying	Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside., Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature., When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired., Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.	339 kcal	25 g	93 mg	1 g	19 g	9 g	595 mg	3 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Iowa	Runzas (Bierocks)	https://www.allrecipes.com/recipe/25415/runzas-bierocks/	4.4	80.0	20.0	60.0	European bread dough pastries filled with ground beef, cabbage and cheese. Also called bierocks.	1 (3 pound) package frozen white bread dough, 1.5 pounds ground beef, 1 medium head cabbage, shredded, 1 pound shredded mozzarella cheese, salt and pepper to taste, vegetable oil	Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste., Preheat oven to 350 degrees F (175 degrees C)., Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry., Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.	750 kcal	80 g	79 mg	9 g	41 g	10 g	1222 mg	10 g	28 g	0 g	9 servings	NaN	NaN
Africa	NaN	Iowa	Iowa City Oatmeal Cookie (Cocktail)	https://www.allrecipes.com/recipe/216927/iowa-city-oatmeal-cookie-cocktail/	5.0	5.0	5.0	NaN	It's not a cookie, it's a cookie spice-flavored cocktail!	0.5 fluid ounce butterscotch schnapps, 0.5 fluid ounce Irish cream liqueur, 0.5 fluid ounce cinnamon schnapps, 0.25 cup crushed ice	Shake the butterscotch schnapps, Irish liqueur, and cinnamon schnapps in a cocktail shaker with crushed ice; strain into a small glass.	161 kcal	20 g	NaN	NaN	NaN	NaN	3 mg	18 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Iowa	Smothered Pheasant	https://www.allrecipes.com/recipe/216196/smothered-pheasant/	4.6	110.0	5.0	105.0	This simple pheasant recipe makes its own gravy that is delicious on mashed potatoes.	6 skinless, boneless pheasant breast halves, salt and black pepper to taste, 0.5 cup all-purpose flour, 0.5 cup butter, 2 cups half-and-half cream	Preheat an oven to 325 degrees F (165 degrees C)., Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven., Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	521 kcal	11 g	176 mg	0 g	48 g	18 g	202 mg	0 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Iowa	Henry and Maudie's Oatmeal Cookies	https://www.allrecipes.com/recipe/25082/henry-and-maudies-oatmeal-cookies/	4.6	30.0	15.0	15.0	Simple oatmeal cookies made with whole wheat flour and brown sugar.	1 cup sifted whole wheat flour, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1.5 cups brown sugar, 0.75 cup butter, softened, 1 large egg, 0.25 cup water, 1 teaspoon vanilla extract, 3 cups rolled oats	Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets., Stir together flour, baking soda, and salt in a medium bowl; set aside., Cream together brown sugar and butter in a large bowl until light and fluffy. Stir in egg, water, and vanilla until combined. Mix in flour mixture, then stir in oats. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets., Bake in the preheated oven until lightly browned and edges are set, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely.	58 kcal	8 g	9 mg	1 g	1 g	2 g	49 mg	4 g	3 g	0 g	60 servings	NaN	NaN
Africa	NaN	Iowa	Iowa Maid-Rites	https://www.allrecipes.com/recipe/80984/iowa-maid-rites/	4.1	150.0	30.0	120.0	Onion flavored ground beef with broth is served on hamburger buns in this Iowa classic sandwich. I came up with my own version of Iowa MaidRites which also are called 'loose meat' sandwiches. Very versatile, leftover beef can be used for spaghetti or taco filling, or it can be frozen for later use.	4 pounds ground beef, 1 (1 ounce) envelope dry onion soup mix, 1.5 (10.5 ounce) cans condensed French onion soup, 16 hamburger buns, split	Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part., To serve, spoon onto hamburger buns like a sloppy Joe.	367 kcal	27 g	75 mg	2 g	25 g	6 g	748 mg	1 g	17 g	0 g	15 servings	NaN	NaN
Africa	NaN	Iowa	Corn Tomato Salad	https://www.allrecipes.com/recipe/75311/corn-tomato-salad/	4.2	40.0	15.0	5.0	This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.	6 ears corn, husked and cleaned, 1 red bell pepper, seeded and diced, 0.5 red onion, diced, 1 medium tomato, diced, 0.33333334326744 cup extra virgin olive oil, 0.33333334326744 cup balsamic vinegar, 1 tablespoon minced garlic, ground black pepper to taste	Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs., In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.	161 kcal	17 g	NaN	3 g	3 g	1 g	15 mg	5 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Iowa	Mansaka	https://www.allrecipes.com/recipe/91577/mansaka/	4.2	50.0	15.0	35.0	This is a casserole taught to me by my grandmother. The combination of meat, vegetables and spices makes it very tasty, and it is also easy to prepare.	1 tablespoon shortening, 1.5 pounds ground beef, 2 cups sliced onion, 1 clove garlic, minced, 1 tablespoon all-purpose flour, 1.5 teaspoons salt, 0.25 teaspoon ground black pepper, 1 teaspoon sugar, 1 teaspoon dried basil, 0.5 teaspoon ground cinnamon, 0.5 teaspoon dried oregano, 1 (4 ounce) can mushrooms, drained, 1 (15 ounce) can tomato sauce, 4 potatoes, thinly sliced, 1 cup shredded Swiss cheese	Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat., Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done., Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top., Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned.	537 kcal	39 g	106 mg	6 g	35 g	13 g	1183 mg	8 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	Iowa	Iowa Pork Steak	https://www.allrecipes.com/recipe/39642/iowa-pork-steak/	4.6	120.0	15.0	105.0	Pork steaks are made tender and succulent by slow-roasting in mushroom sauce.	2 tablespoons vegetable oil, 4 pork steaks, onion powder, garlic powder, salt and ground black pepper to taste, 1 large onion, chopped, 2 (4.5 ounce) cans sliced mushrooms, drained, 2 (10.75 ounce) cans condensed cream of mushroom soup, 1 (10.75 ounce) can water, 1 (1 ounce) package dry onion soup mix, 1 tablespoon Worcestershire sauce	Preheat oven to 350 degrees F (175 degrees C)., Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms., In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil., Bake in preheated oven for 90 minutes.	417 kcal	22 g	76 mg	3 g	29 g	6 g	1969 mg	7 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Iowa	Aunt Tootie's Pineapple Pie	https://www.allrecipes.com/recipe/171416/aunt-tooties-pineapple-pie/	4.6	200.0	20.0	60.0	Custard pie is brightened with crushed pineapple in this fun and easy pie. When I was little, my best-friends great-aunt Tootie would make this pie for the family each and every summer at her home in Iowa and it became a favorite of my family too!	0.33333334326744 cup white sugar, 1 tablespoon cornstarch, 1 (8 ounce) can crushed pineapple, with juice, 0.5 cup milk, 0.5 teaspoon vanilla extract, 1 (8 ounce) package cream cheese, softened, 0.5 cup white sugar, 0.5 teaspoon salt, 2 eggs, 1 (9 inch) refrigerated pie crust, 1 pinch ground nutmeg	Preheat oven to 400 degrees F (200 degrees C)., Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool., While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg., Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.	340 kcal	38 g	79 mg	1 g	6 g	9 g	369 mg	26 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Iowa	P.J.'s Fresh Corn Salad	https://www.allrecipes.com/recipe/18498/pjs-fresh-corn-salad/	4.5	75.0	15.0	NaN	My son in-law makes this salad during the summer. It is so refreshing on a hot day.	8 ears fresh corn, 1 tomato, chopped, 1 zucchini, chopped, 1 cucumber, peeled and chopped, 1 red onion, chopped, 1 red bell pepper, chopped, 0.5 cup Italian-style salad dressing	Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.	141 kcal	23 g	NaN	4 g	4 g	1 g	262 mg	6 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Iowa	Garlicky Summer Squash and Fresh Corn	https://www.allrecipes.com/recipe/52158/garlicky-summer-squash-and-fresh-corn/	4.5	30.0	15.0	15.0	A delicious and different way serve two favorite summer vegetables, squash and corn!	2 tablespoons olive oil, 0.5 yellow onion, sliced, 4 cloves garlic, minced, 0.5 cup vegetable broth, 1 ear corn, kernels cut from cob, 2 cups sliced yellow squash, 2 cups sliced zucchini, 1 tablespoon chopped fresh parsley, 2 tablespoons butter, salt and pepper to taste	Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender., Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.	111 kcal	8 g	10 mg	2 g	2 g	3 g	74 mg	2 g	9 g	0 g	6 servings	NaN	NaN
Africa	NaN	Iowa	Quick Lemon Crisps	https://www.allrecipes.com/recipe/11035/quick-lemon-crisps/	4.1	20.0	10.0	10.0	This recipe was given to me years ago while visiting an aunt in Iowa. It is so easy that even my sister who can't bake to save her life, got them to turn out.	2 cups all-purpose flour, 0.75 teaspoon baking soda, 1 pinch salt, 0.75 cup shortening, 1 cup white sugar, 2 (3 ounce) packages instant lemon pudding mix, 3 eggs	Preheat the oven to 375 degrees F (190 degrees C)., Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets., Bake for 8 to 10 minutes in the preheated oven.	56 kcal	8 g	8 mg	0 g	1 g	1 g	52 mg	3 g	2 g	0 g	72 servings	NaN	NaN
Africa	NaN	Iowa	Speculaas Cookies or Spicy Sinterklass Cakes	https://www.allrecipes.com/recipe/95628/speculaas-cookies-or-spicy-sinterklass-cakes/	3.9	90.0	15.0	15.0	This traditional Dutch cookie recipe came with a mold I got 20 years ago. Speculaas is a corruption of the Latin speculum (mirror). The dough is pressed into carved molds that can be used for wall decorations. When turned out onto the cookie sheet, the picture appears as its mirror image, hence the name. In the Sinterklass season they are available in 2/3 cookie size to huge thick men and women up to 1 pound known as lovers. If molds are not available, roll dough to desired thickness and use gingerbread man cutter or other cutter shapes. They are great to make ahead around Christmas because they last a long time.	2 tablespoons milk, 0.66666668653488 cup dark brown sugar, 2 cups sifted all-purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger, 0.25 teaspoon baking powder, 0.25 teaspoon salt, 2 tablespoons chopped slivered almonds, 2 tablespoons chopped candied citron, 0.66666668653488 cup butter, 0.5 cup slivered almonds	In a large bowl, dissolve the brown sugar in milk. Combine the flour, cloves, cinnamon, nutmeg, ginger, baking powder and salt. Stir the dry ingredients into the sugar and milk. Mix in 2 tablespoons of almonds and candied citron. Cut in the butter until it starts to form a dough, then knead on a lightly floured surface until smooth. Cover dough and chill for about 1 hour for easier handling., Preheat the oven to 350 degrees F (175 degrees C). Dust a wooden speculaas mold lightly with cornstarch. Firmly press the dough into the mold. Run a knife around the edges to trim off excess dough. Gently lift dough out of the mold or tap out onto a cookie sheet. Press remaining almond slivers into cookies to match the designs., Bake for 15 minutes in the preheated oven, just until the edges begin to darken. If your cookies are more than 1/2 inch thick, bake at 300 degrees F (150 degrees C) for up to 30 minutes. Cool cookies on wire racks to crisp. Store in an airtight container at room temperature for up to a month. The flavor will get better with age.	97 kcal	11 g	11 mg	1 g	1 g	3 g	56 mg	3 g	5 g	0 g	30 servings	NaN	NaN
Africa	NaN	Iowa	Marty's Loosemeat Sandwich	https://www.allrecipes.com/recipe/26618/martys-loosemeat-sandwich/	4.1	30.0	10.0	20.0	A quick and easy loose meat sandwich consisting of ground beef, beer and yellow mustard. Serve on hamburger buns with a little chopped onion and mustard on top.	1 pound lean ground beef, 1 (12 fluid ounce) can or bottle beer, 1 teaspoon salt, 1 teaspoon granulated sugar, 0.5 teaspoon ground black pepper, 2 teaspoons yellow mustard	In a medium skillet over medium heat, cook the ground beef until evenly browned; drain., Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to low; simmer partially covered. Remove from heat the moment all the liquid has evaporated.	228 kcal	3 g	57 mg	NaN	14 g	6 g	442 mg	1 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Iowa	Iowa Enchiladas	https://www.allrecipes.com/recipe/233635/iowa-enchiladas/	4.5	75.0	20.0	55.0	Beef enchiladas with chiles and cheese are perfect for potlucks and gatherings; kids love them, and they are delicious and easy to make.	2 pounds ground beef, 1 onion, chopped, 2 (4 ounce) cans chopped green chilies, 1 (1 ounce) package taco seasoning, 1 (16 ounce) container sour cream, 2 (10.5 ounce) cans cream of chicken soup, 12 flour tortillas, 2 cups shredded Cheddar cheese, 1 small tomato, chopped, 1.5 cups shredded lettuce, 0.25 cup black olives, sliced	Preheat oven to 350 degrees F (175 degrees C)., Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until meat is browned, 6 to 8 minutes. Drain excess fat., Stir together sour cream, cream of chicken soup, and 1 can green chiles in a saucepan over medium-low heat until warm, about 10 minutes., Pour about half of warmed sour cream mixture into a 9x13-inch baking dish., Spoon ground beef mixture in the center of a tortilla. Roll tortillas and place on top of sour cream mixture in the 9x13-inch baking dish. Pour remaining sour cream mixture over tortillas and top with Cheddar cheese., Bake in the preheated oven until hot and bubbling, about 35 minutes., Top enchiladas with lettuce, tomatoes, olives.	588 kcal	47 g	88 mg	3 g	26 g	15 g	1383 mg	4 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Iowa	Loosemeat Sandwiches II	https://www.allrecipes.com/recipe/20647/loosemeat-sandwiches-ii/	3.9	15.0	NaN	15.0	Ground beef and chicken gumbo soup from a can -- quick and easy, serve it on a bun.	1 pound lean ground beef, 1 (10.75 ounce) can condensed chicken gumbo soup	In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes. Drain. Return meat to skillet, with soup. Simmer until heated through, 5 minutes. Serve hot.	168 kcal	3 g	51 mg	1 g	16 g	4 g	432 mg	1 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Iowa	Sour Cream Raisin Pie IV	https://www.allrecipes.com/recipe/15842/sour-cream-raisin-pie-iv/	4.0	0.0	NaN	NaN	Cream is soured with a bit of vinegar, and combined and cooked up with lots of yummy ingredients to make a thick, creamy custard. Plumped raisins and vanilla are stirred in, and then the filling is cooled, poured into a prepared pie crust, and topped with a lovely meringue. Bake until golden.	1 prepared 8 inch pastry shell, baked and cooled, 1 cup light cream, 1 tablespoon cider vinegar, 1.5 cups raisins, 0.25 teaspoon salt, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1.125 cups white sugar, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 3 egg yolks, beaten, 1 teaspoon vanilla extract, 3 egg whites, 6 tablespoons white sugar	Preheat oven to 350 degrees F (175 degrees C)., Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside., In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool., In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue., Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.	419 kcal	69 g	110 mg	1 g	5 g	7 g	192 mg	54 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	North Dakota	Fleischkuechle (Flesh-Keek-Luh)	https://www.allrecipes.com/recipe/85129/fleischkuechle-flesh-keek-luh/	4.1	40.0	25.0	15.0	Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!	6 cups all-purpose flour, 2 teaspoons salt, 3 eggs, 2 cups milk, 8 ounces extra lean ground beef, 1 small onion, diced, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 quart oil for deep frying	In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside., In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface., Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers., Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.	1131 kcal	61 g	74 mg	2 g	16 g	13 g	755 mg	3 g	92 g	0 g	10 servings	NaN	NaN
Africa	NaN	North Dakota	Lefse	https://www.allrecipes.com/recipe/7196/lefse-i/	4.4	70.0	20.0	20.0	This lefse is Scandinavian tortilla recipe made with an instant potato and flour base. Cook on the griddle and serve with sweet or savory fillings.	3 cups boiling water, 3 cups dry potato flakes, 1 cup evaporated milk, 0.5 cup butter flavored shortening, 2 teaspoons white sugar, 1 teaspoon salt, 3.75 cups all-purpose flour, divided, or as needed	Mix together boiling water, potato flakes, evaporated milk, shortening, sugar, and salt in a large bowl. Place in the refrigerator until thoroughly chilled., After dough is thoroughly chilled, add 3 cups flour, using a pastry blender to cut in., Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator., Heat an electric griddle to 375 degrees F (190 degrees C)., Divide logs into 8 pieces. Roll to about the size of a 10-inch tortilla. Work additional remaining flour into rounds as needed. Use care to press lightly with the rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough., Bake on the griddle until each round feels dry but not crisp. Turn frequently., Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.	221 kcal	32 g	5 mg	1 g	5 g	3 g	172 mg	3 g	8 g	0 g	16 servings	NaN	NaN
Africa	NaN	North Dakota	Borscht II	https://www.allrecipes.com/recipe/25717/borscht-ii/	4.3	180.0	NaN	180.0	Cross cut beef shank forms the broth for this hot borscht with cabbage, carrots and celery.	3 pounds bone-in beef shank, 2 tablespoons vegetable oil, 1 onion, chopped, 6 cups water, 0.5 pound carrots, cut into 1 inch pieces, 2 stalks celery, cut into 1 inch pieces, 0.33000001311302 medium head cabbage, shredded, 1 pound beets, peeled and shredded, 1 cup tomato juice, 1 tablespoon lemon juice, 2 teaspoons white sugar, 2 teaspoons salt, 0.125 teaspoon ground black pepper	In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender., Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.	283 kcal	14 g	60 mg	3 g	25 g	5 g	775 mg	9 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	North Dakota	Barbequed Steak	https://www.allrecipes.com/recipe/20403/barbequed-steak/	4.4	120.0	1.0	6.0	A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired.	4 (1/2 pound) beef top sirloin steaks, 0.5 cup vegetable oil, 1 ounce steak spice seasoning mix	Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices., Preheat an outdoor grill for high heat and lightly oil grate, Grill steaks over high heat to desired doneness.	302 kcal	1 g	61 mg	0 g	19 g	5 g	719 mg	NaN	24 g	0 g	8 servings	4 (1/2 pound) steaks	NaN
Africa	NaN	North Dakota	Pfeffernuesse IV	https://www.allrecipes.com/recipe/26211/pfeffernuesse-iv/	4.0	300.0	20.0	12.0	A spicy dark cookie that people in Germany make during the holidays.	4 cups all-purpose flour, 0.5 cup white sugar, 1.25 teaspoons baking soda, 1.5 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, 0.5 teaspoon ground allspice, 1 dash ground black pepper, 0.75 cup molasses, 0.5 cup butter, 2 eggs, beaten, 1.5 cups confectioners' sugar	In a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. In a medium saucepan over medium heat, combine molasses and butter. Heat, stirring occasionally, until the butter is melted. Remove from heat and allow to cool to room temperature. When the mixture has cooled, beat in the eggs. Blend the molasses mixture into the dry ingredients until evenly mixed. Cover and refrigerate for at least 3 to 4 hours., Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets., Bake for 12 to 14 minutes in the preheated oven, or until firm. While cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. When cool, toss with sugar again.	77 kcal	14 g	10 mg	0 g	1 g	1 g	41 mg	7 g	2 g	0 g	60 servings	NaN	NaN
Africa	NaN	South Dakota	Baked Sweet Potatoes	https://www.allrecipes.com/recipe/18249/baked-sweet-potatoes/	4.5	65.0	5.0	60.0	This baked sweet potato recipe is easy to make and uses a simple seasoning of oregano, salt, and pepper to make a quick, family-friendly side dish.	2 tablespoons olive oil, 3 large sweet potatoes, 2 pinches dried oregano, 2 pinches salt, 2 pinches ground black pepper	Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass or nonstick baking dish with olive oil, just enough to coat., Wash and peel sweet potatoes; cut into medium pieces. Place in the baking dish and stir to coat with olive oil. Sprinkle with oregano, salt, and pepper., Bake in the preheated oven until soft and fork-tender, about 1 hour.	321 kcal	61 g	NaN	9 g	5 g	1 g	92 mg	20 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	South Dakota	Roast Leg of Lamb	https://www.allrecipes.com/recipe/9380/roast-leg-of-lamb/	4.8	130.0	15.0	105.0	This foolproof leg of lamb recipe with garlic and rosemary is incredibly simple to prep for a tender, flavorsome, and impressive holiday meal.	5 pounds leg of lamb, 4 cloves garlic, sliced, salt and ground black pepper to taste, 2 tablespoons fresh rosemary	Preheat the oven to 350 degrees F (175 degrees C)., Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper. Place lamb on a roasting pan; arrange several sprigs of fresh rosemary under and on top of the lamb., Roast in the preheated oven for 1 3/4 to 2 hours, or until an instant-read thermometer inserted into the center of the lamb reads at least 135 degrees F (57 degrees C) for medium-rare to medium doneness., Cover lamb with aluminum foil and let rest for at least 10 minutes before carving.	382 kcal	0 g	136 mg	0 g	36 g	11 g	136 mg	NaN	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	South Dakota	Spiced Pumpkin Seeds	https://www.allrecipes.com/recipe/13839/spiced-pumpkin-seeds/	4.5	70.0	10.0	60.0	Make this snack by roasting fresh pumpkin seeds in margarine, Worcestershire sauce, and garlic salt.	1.5 tablespoons margarine, melted, 0.5 teaspoon salt, 0.125 teaspoon garlic salt, 2 teaspoons Worcestershire sauce, 2 cups raw whole pumpkin seeds	Preheat oven to 275 degrees F (135 degrees C)., Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish., Bake for 1 hour, stirring occasionally.	90 kcal	9 g	NaN	1 g	3 g	1 g	214 mg	0 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Dakota	Cabbage Burgers	https://www.allrecipes.com/recipe/76487/cabbage-burgers/	4.5	21.0	1.0	20.0	This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.	3 (1 pound) loaves frozen bread dough, thawed, 5 pounds ground beef, 0.25 cup water, 1 large head cabbage, chopped, 1 large onion, chopped, 2 cloves garlic, chopped, salt and freshly ground black pepper to taste, 2 tablespoons butter, melted	Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside., Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside., On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down., Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.	468 kcal	41 g	80 mg	5 g	30 g	7 g	518 mg	6 g	19 g	0 g	18 servings	NaN	NaN
Africa	NaN	South Dakota	Indian Tacos with Yeast Fry Bread	https://www.allrecipes.com/recipe/222993/indian-tacos-with-yeast-fry-bread/	4.6	105.0	60.0	45.0	Soft and freshly-made yeast fry breads are topped with a tomato and ground beef chili, lettuce, cheese, and your other favorite taco toppings in this traditional version.	1 (.25 ounce) package active dry yeast, 1 tablespoon white sugar, 0.25 cup warm water, 3 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder, 1 cup warm water, 6 cups vegetable oil for frying, 1 pound ground beef, 1 large onion, minced, 1 (28 ounce) can diced tomatoes, undrained, 2 (6 ounce) cans tomato paste, 1 teaspoon dried basil, 0.5 teaspoon dried oregano, salt and ground black pepper to taste, 1 pinch chili powder, or to taste, 0.5 pound Cheddar cheese, coarsely shredded, 1 head iceberg lettuce, cored and shredded, 1 cup finely chopped onion, or as desired, 1 cup finely chopped mild green chiles, or as desired	Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough., Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas., Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)., Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside., Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes., Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.	470 kcal	38 g	52 mg	4 g	17 g	10 g	807 mg	9 g	28 g	0 g	12 servings	NaN	NaN
Africa	NaN	South Dakota	Grilled Zucchini and Squash	https://www.allrecipes.com/recipe/16891/grilled-zucchini-and-squash/	4.1	35.0	15.0	20.0	Zucchini and yellow squash are cut into uniform pieces, and sealed into a foil packet with butter, garlic powder, salt and pepper. Then the packets are grilled until the vegetables are juicy and flavorful.	2 zucchini, halved lengthwise and cut in 1/4 inch slices, 1 summer squash, thinly sliced, 0.75 cup butter, 1 tablespoon salt, 2 tablespoons ground black pepper, 2 tablespoons garlic powder	Preheat grill for medium-high heat., Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil., Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.	234 kcal	7 g	61 mg	2 g	2 g	15 g	1335 mg	3 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	South Dakota	Lee's Chislic	https://www.allrecipes.com/recipe/216424/lees-chislic/	4.1	80.0	10.0	10.0	Fried cubes of seasoned beef sirloin are a South Dakota specialty.	3 pounds beef sirloin, cut into 1/2-inch cubes, 0.25 cup brown sugar, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 tablespoons chili powder, 1 tablespoon ground ancho chile powder, 2 teaspoons ground chipotle chile pepper, 2 tablespoons salt-free seasoning blend, 1.5 teaspoons liquid smoke flavoring, 0.75 cup Worcestershire sauce, black pepper to taste, 2 cups vegetable oil for frying	Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour., Heat the oil in a large skillet over medium-high heat until shimmering., Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.	206 kcal	9 g	60 mg	1 g	21 g	3 g	226 mg	6 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	South Dakota	Peach Kuchen	https://www.allrecipes.com/recipe/26036/peach-kuchen/	4.5	45.0	10.0	30.0	A dense crust of a cake with peach slices arranged on top like spokes. Excellent served with vanilla ice cream.	0.5 cup margarine, 0.25 cup white sugar, 1 egg, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 1 (29 ounce) can sliced peaches, drained, 3 tablespoons white sugar, 1 teaspoon ground cinnamon	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside., In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and 1 inch up the sides of prepared springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon., Bake in the preheated oven for 35 to 40 minutes, or until golden brown.	170 kcal	23 g	16 mg	1 g	2 g	1 g	160 mg	14 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	South Dakota	Squash and Zucchini Casserole	https://www.allrecipes.com/recipe/18832/squash-and-zucchini-casserole/	4.3	50.0	20.0	30.0	Squash and zucchini are layered along with slices of tomatoes and sweet onion in a buttery, Romano cheese sauce to form a wonderfully tasty casserole.	2 medium yellow squash, 2 large zucchini, 1 Vidalia onions, thinly sliced, 2 large tomatoes, sliced, 2 cups grated Romano cheese, 0.5 cup butter, divided, salt and pepper to taste	Preheat oven to 375 degrees F (190 degrees C)., Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste., Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese., Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.	407 kcal	15 g	98 mg	4 g	19 g	20 g	721 mg	5 g	32 g	0 g	5 servings	NaN	NaN
Africa	NaN	South Dakota	Dream Bars II	https://www.allrecipes.com/recipe/19222/dream-bars-ii/	4.7	55.0	15.0	40.0	A brown sugar pastry crust is topped with a chewy cocoa, walnut and coconut layer to make multi-textured bars.	0.5 cup butter, 0.5 cup brown sugar, 1.5 cups all-purpose flour, 3 eggs, beaten, 1.5 cups brown sugar, 1 teaspoon vanilla extract, 0.25 cup all-purpose flour, 0.25 cup unsweetened cocoa powder, 1 teaspoon baking powder, 0.25 teaspoon salt, 1.5 cups flaked coconut, 1 cup chopped walnuts	Preheat oven to 350 degrees F (175 degrees C)., In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 9x13 inch pan. Bake the crust for 15 minutes in the preheated oven, until golden., In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust., Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.	192 kcal	25 g	33 mg	1 g	3 g	5 g	87 mg	17 g	10 g	0 g	24 servings	NaN	NaN
Africa	NaN	South Dakota	Glazed Almond Bundt Cake	https://www.allrecipes.com/recipe/25586/glazed-almond-bundt-cake/	4.7	90.0	30.0	60.0	A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.	1 cup butter, softened, 2 cups white sugar, 4 eggs, 1.5 teaspoons almond extract, 1.6667000055313 teaspoons vanilla extract, 2.5 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup ground almonds, 1 cup milk, 0.25 cup milk, 0.75 cup white sugar, 0.5 teaspoon almond extract, 0.5 cup toasted sliced almonds	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside., In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan., Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.	384 kcal	52 g	79 mg	2 g	6 g	8 g	225 mg	36 g	18 g	0 g	16 servings	NaN	NaN
Africa	NaN	South Dakota	Onion Roasted Sweet Potatoes	https://www.allrecipes.com/recipe/19541/onion-roasted-sweet-potatoes/	4.5	55.0	15.0	40.0	This savory onion-roasted sweet potato recipe is super easy to make with just three ingredients: sweet potatoes, oil, and onion soup mix.	2 pounds sweet potatoes, peeled and diced, 0.33333298563957 cup vegetable oil, 2 (1 ounce) packages dry onion soup mix	Preheat the oven to 450 degrees F (230 degrees C)., Place sweet potatoes, oil, and onion soup mix in a large bowl; toss until sweet potatoes are well coated. Spread sweet potatoes on a large baking sheet., Bake in the preheated oven until sweet potatoes are tender, about 40 to 50 minutes.	197 kcal	27 g	NaN	4 g	2 g	1 g	681 mg	5 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Dakota	Apricot Danish Coffee Cake	https://www.allrecipes.com/recipe/17478/apricot-danish-coffee-cake/	4.5	50.0	20.0	30.0	A wonderful cake to serve as a special breakfast with coffee or tea. This takes a little time to prepare, definitely worth it.	1 (18.25 ounce) package white cake mix, 3 eggs, 1.5 cups sour cream, 1 (15 ounce) can apricot halves, drained, 1 tablespoon butter, 0.5 cup slivered almonds, 1 (8 ounce) package cream cheese, 2 tablespoons milk, 0.66666668653488 cup confectioners' sugar, 2 teaspoons water	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. Set aside 1/2 cup of the dry cake mix., In a medium bowl, mix together eggs and sour cream. Stir in the package of cake mix. Batter will be lumpy. Spread batter into the prepared pan. Using the back of a spoon, make 15 wells in the batter, 3 rows of 5. In another bowl, beat together the cream cheese and milk until fluffy. Place one tablespoon of the cream cheese mixture into each well. Place 1 apricot half, cut side up, onto each blob of cream cheese., In a small bowl, combine the 1/2 cup of reserved cake mix with the butter. stir in the butter until the mixture is crumbly. Stir in the slivered almonds, and sprinkle the mixture evenly over the Danish., Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. To make the glaze, stir together the confectioners' sugar and water until smooth, adding another teaspoon of water if necessary. Drizzle over the Danish when cool.	332 kcal	40 g	66 mg	1 g	6 g	8 g	303 mg	30 g	17 g	0 g	15 servings	NaN	NaN
Africa	NaN	South Dakota	Honey Vanilla Ice Cream	https://www.allrecipes.com/recipe/140588/honey-vanilla-ice-cream/	4.6	270.0	255.0	15.0	Indulge your inner child by making this rich vanilla ice cream that's perfect for topping summer fruit pies or creating decadent home-made hot fudge sundaes.	2 cups milk, 1 (7 inch) vanilla bean, split lengthwise, 6 egg yolks, 1 cup packed brown sugar, 3 tablespoons honey, 0.25 teaspoon salt, 2 cups heavy cream	In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook over medium heat until mixture reaches 180 degrees Fahrenheit (82 degrees Celsius) when tested with a candy thermometer, or becomes thick enough to coat the back of a metal spoon. Remove from heat., Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again.) Stir the heavy cream into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours., When cold, freeze in an ice cream maker according to the manufacturer's directions.	277 kcal	28 g	160 mg	NaN	4 g	10 g	90 mg	26 g	18 g	0 g	12 servings	NaN	NaN
Africa	NaN	South Dakota	Buttermilk Syrup	https://www.allrecipes.com/recipe/59591/buttermilk-syrup/	4.8	15.0	NaN	15.0	This is a great homemade syrup that we found at a little B&B in South Dakota. This syrup is wonderful on hot, fresh blueberry pancakes.	1.5 cups white sugar, 0.75 cup buttermilk, 0.5 cup butter, 2 tablespoons corn syrup, 1 teaspoon baking soda, 2 teaspoons vanilla extract	In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.	137 kcal	21 g	16 mg	NaN	0 g	4 g	133 mg	20 g	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	South Dakota	Spice Cookies with Crystallized Ginger	https://www.allrecipes.com/recipe/11537/spice-cookies-with-crystallized-ginger/	4.6	0.0	NaN	NaN	Crystallized ginger gives these spice cookies extra zip!	0.5 cup white sugar, 0.75 cup unsalted butter, 1 egg white, 2 tablespoons dark corn syrup, 3 tablespoons chopped crystallized ginger, 2 cups all-purpose flour, 1 teaspoon baking soda, 0.25 teaspoon salt, 1.5 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cloves, 0.33333298563957 cup granulated sugar for decoration, 0.33333298563957 cup confectioners' sugar for decoration	Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets., In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough., Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.	175 kcal	25 g	20 mg	1 g	2 g	5 g	111 mg	12 g	8 g	0 g	18 servings	NaN	NaN
Africa	NaN	South Dakota	Sweet Potatoes	https://www.allrecipes.com/recipe/9465/sweet-potatoes/	4.5	0.0	NaN	NaN	This should be a dessert. It is so good! The crunchiness of walnuts and the fruity taste of raisins complement this traditional holiday dish.	6 large sweet potatoes, 1 (15 ounce) can apricot halves, 4 apple - peeled, cored and sliced, 0.5 cup packed brown sugar, 0.5 cup chopped walnuts, 0.5 cup raisins, 2 tablespoons butter	Preheat oven to 350 degrees F (175 degrees C), In a large soup pot, boil potatoes until soft. Add sliced apples just 5 minutes before potatoes are done. Remove from heat. Drain., In a large casserole dish, mix potatoes and apples. Dot with butter. Sprinkle brown sugar, walnuts, and raisins on top of potato mixture. Pour apricots over top., Bake uncovered for 30 minutes.	467 kcal	99 g	7 mg	12 g	6 g	2 g	192 mg	45 g	7 g	0 g	9 servings	NaN	NaN
Africa	NaN	South Dakota	Fresh Fruit with Poppy Seed Dressing	https://www.allrecipes.com/recipe/24371/fresh-fruit-with-poppy-seed-dressing/	4.3	15.0	15.0	NaN	This wonderfully fresh tasting salad is made with 6 different fresh fruits tossed in a tangy poppy seed/raspberry/citrus dressing.	1 banana, sliced, 0.5 cup orange juice, 1 tablespoon lime juice, 2 tablespoons poppy seeds, 1 tablespoon raspberry vinegar, 0.25 teaspoon olive oil, 0.25 cup raspberries, 0.125 teaspoon salt, 0.125 teaspoon cayenne pepper, 1 cup seedless red grapes, 1 cup cubed watermelon, 1 cup halved fresh strawberries, 1 cup cubed cantaloupe, 1 cup blueberries, 1 cup sliced plums	In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use., Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.	118 kcal	26 g	NaN	3 g	2 g	0 g	56 mg	20 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	South Dakota	Triple the Ginger Cookies	https://www.allrecipes.com/recipe/9584/triple-the-ginger-cookies/	4.8	145.0	15.0	10.0	Triple ginger cookies made with fresh, candied, and ground ginger. Sweetened with brown sugar and molasses, they're sugar, spice, and everything nice!	2.25 cups all-purpose flour, 2 teaspoons ground ginger, 2 teaspoons baking soda, 0.5 teaspoon salt, 1 cup packed brown sugar, 0.75 cup unsalted butter, softened, 0.25 cup molasses, 1 large egg, 0.5 cup chopped crystallized ginger, 1.5 tablespoons minced fresh ginger root	Whisk flour, ginger, baking soda, and salt together in a bowl., Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight., When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets., Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.	97 kcal	15 g	10 mg	0 g	1 g	2 g	128 mg	NaN	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Kansas	Stroopwafels	https://www.allrecipes.com/recipe/79797/stroopwafels/	3.2	115.0	45.0	25.0	Stroopwafels, thin waffle cookies held together with a sweet caramel filling, are popular in the Netherlands. This recipe was translated from Dutch.	4 cups all-purpose flour, 1.125 cups butter, melted, 0.75 cup white sugar, 0.25 cup warm milk, 1 large egg, 2 (.25 ounce) envelopes active dry yeast, cooking spray, 1.5 cups molasses, 1.3333333730698 cups packed brown sugar, 0.33333334326744 cup unsalted butter, 1 teaspoon ground cinnamon	Start the cookies: Mix flour, melted butter, sugar, warm milk, egg, and yeast together in a large bowl. When dough becomes too stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes., Make the filling: Heat molasses, brown sugar, butter, and cinnamon in a saucepan over medium heat until warm. Stir to blend and set aside., Preheat a pizzelle iron according to manufacturer's instructions and spray with cooking spray., Finish the cookies: Knead dough briefly, then divide into twelve pieces. Roll each piece into a 2-inch ball. Press one ball at a time in the center of the preheated pizzelle iron. Close the iron and cook until golden brown, 1 1/2 to 3 minutes. Remove from the iron and carefully cut warm cookie in half horizontally with a serrated knife. Spread filling on the inside and sandwich the two halves back together. Repeat to cook and fill remaining cookies.	622 kcal	100 g	75 mg	2 g	6 g	14 g	190 mg	59 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kansas	Big Al's K.C. Bar-B-Q Sauce	https://www.allrecipes.com/recipe/44491/big-als-kc-bar-b-q-sauce/	4.8	35.0	15.0	20.0	This is a Kansas City-style BBQ sauce recipe straight from a restaurant but easy enough to make at home. It is sweet and smoky with a little bite.	2 cups ketchup, 2 cups tomato sauce, 1.25 cups brown sugar, 1.25 cups red wine vinegar, 0.5 cup unsulfured molasses, 2 tablespoons butter, 4 teaspoons hickory-flavored liquid smoke, 1 teaspoon salt, 1 teaspoon coarsely ground black pepper, 1 teaspoon paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon celery seed, 0.5 teaspoon cayenne pepper, 0.25 teaspoon chili powder, 0.25 teaspoon ground cinnamon	Mix together ketchup, tomato sauce, brown sugar, wine vinegar, molasses, butter, and liquid smoke in a large saucepan over medium heat. Season with salt, black pepper, paprika, garlic powder, onion powder, celery seed, cayenne, chili powder, and cinnamon., Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.	46 kcal	10 g	1 mg	0 g	0 g	0 g	219 mg	8 g	1 g	0 g	48 servings	NaN	NaN
Africa	NaN	Kansas	Slider-Style Mini Burgers	https://www.allrecipes.com/recipe/178295/slider-style-mini-burgers/	4.6	45.0	10.0	35.0	This slider recipe for mini baked burgers is made with a savory blend of ground beef, onion soup mix, mayo, and cheese that's great for potlucks.	cooking spray, 2 pounds ground beef, 1 (1.25 ounce) envelope onion soup mix, 2 cups shredded Cheddar cheese, 0.5 cup mayonnaise, 24 dinner rolls, split, 0.5 cup sliced pickles	Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray. Grease a sheet of aluminum foil; set aside., Mix together ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until beef is crumbly and evenly browned, 5 to 7 minutes. Drain and discard any excess grease. Remove the skillet from heat; stir in Cheddar cheese and mayonnaise., Place roll bottoms on the prepared baking sheet. Spread beef mixture onto each bottom. Cover with tops. Cover sandwiches with the prepared sheet of aluminum foil., Bake in the preheated oven until burgers are heated through and cheese is melted, about 30 minutes. Serve with sliced pickles.	232 kcal	16 g	36 mg	1 g	12 g	5 g	428 mg	2 g	13 g	0 g	24 servings	NaN	NaN
Africa	NaN	Kansas	Bologna Salad Sandwich Spread	https://www.allrecipes.com/recipe/21062/bologna-salad-sandwich-spread-i/	4.3	135.0	15.0	NaN	This bologna salad recipe dates back to the 1950s. It's a vintage treat made with hard-boiled eggs and relish, and it appeals to folks of all ages!	1 (16 ounce) package bologna, 4 large hard-boiled eggs, peeled and chopped, 1 cup creamy salad dressing (such as Miracle Whip®), or to taste, 0.5 cup sweet pickle relish, or to taste	Grind bologna and eggs in a meat grinder with a medium blade., Transfer ground mixture to a large bowl; stir in salad dressing and relish until well combined. Cover and refrigerate until chilled, 2 to 3 hours.	166 kcal	7 g	29 mg	0 g	6 g	3 g	692 mg	NaN	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kansas	Glazed Ham	https://www.allrecipes.com/recipe/34523/glazed-ham/	4.7	520.0	5.0	515.0	A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved.	1 (8 pound) bone-in shank ham, 4 cups water, or as needed, 0.5 cup honey, 0.5 cup brown sugar, 2 tablespoons liquid smoke flavoring, 2 tablespoons Worcestershire sauce, 1 pinch ground cloves	Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid., Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan., Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses., Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.	512 kcal	21 g	183 mg	0 g	57 g	7 g	158 mg	21 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kansas	Kansas City Ice Water	https://www.allrecipes.com/recipe/51923/kansas-city-ice-water/	4.5	2.0	2.0	NaN	Citrus flavors are blended with gin and vodka. A very refreshing drink for hot summer days. Be careful, though - it is easy to have too many of these.	1 fluid ounce gin, 1 fluid ounce vodka, 0.5 fluid ounce lime juice, 0.5 fluid ounce triple sec, 3 fluid ounces lemon-lime flavored carbonated beverage	Combine the gin, vodka, lime juice, and triple sec in a shaker with ice. Shake, and strain into a chilled pint glass with ice. Pour in lemon-lime soda, and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Kansas	Garlic Roasted Summer Squash	https://www.allrecipes.com/recipe/217995/garlic-roasted-summer-squash/	4.5	20.0	10.0	10.0	Sliced spears of summer squash bake until browned with olive oil and garlic for the easiest side dish ever.	2 summer squash, 0.25 cup olive oil, 3 cloves garlic, minced, or more to taste, 1 teaspoon herbes de Provence, salt to taste, ground black pepper to taste	Preheat oven to 450 degrees F (230 degrees C)., Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper., Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.	139 kcal	4 g	NaN	1 g	1 g	2 g	3 mg	2 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Kansas	Red-Hot Cinnamon Pickles	https://www.allrecipes.com/recipe/228064/red-hot-cinnamon-pickles/	3.7	5175.0	60.0	135.0	These sweet and cinnamony pickles are made over the course of a few days, but deliver memories that will last a lot longer than that.	12 large cucumbers - peeled, seeded, and quartered lengthwise, 1 cup pickling lime (calcium hydroxide), 1 gallon water, 1 gallon cold water, or as needed to cover, 1.75 cups white vinegar, divided, 1.25 cups water, divided, 12.5 ounces cinnamon red hot candies, 1.5 teaspoons red food coloring, 0.5 teaspoon alum, 1.25 cups white sugar, 4 (4 inch) cinnamon sticks, 6 pint-sized canning jars with rings and lids:	Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours., Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot., Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally., Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot., Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight., Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours., Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours., Heat cucumbers and syrup to a boil., Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.	63 kcal	16 g	NaN	1 g	1 g	NaN	14 mg	11 g	0 g	0 g	48 servings	NaN	NaN
Africa	NaN	Kansas	All-American Barbecue Sauce	https://www.allrecipes.com/recipe/280637/all-american-barbecue-sauce/	4.8	5.0	5.0	NaN	Chef John's take on this all-American barbecue sauce proves that simple ingredients can yield delicious results--try it on pulled pork, ribs, or just about anything.	2 cups ketchup, 0.33333334326744 cup packed brown sugar, 0.33333334326744 cup dark molasses, 0.5 cup white distilled vinegar, 0.5 teaspoon smoked paprika, 0.5 teaspoon chili powder, 0.5 teaspoon cayenne powder, or to taste, 0.5 teaspoon freshly ground black pepper, 0.25 teaspoon ground allspice, 0.25 teaspoon ground coriander, 0.25 teaspoon ground cumin	Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.	45 kcal	12 g	NaN	0 g	0 g	NaN	226 mg	10 g	0 g	0 g	24 servings	NaN	NaN
Africa	NaN	Kansas	French Cookies (Belgi Galettes)	https://www.allrecipes.com/recipe/80149/french-cookies-belgi-galettes/	4.8	16.0	15.0	1.0	Pressed in a galette iron and cooked on the stove, these delicious brown sugar cookies are a Christmas tradition in southeast Kansas.	2 pounds dark brown sugar, 1 pound butter, 7 eggs, 1 tablespoon vanilla extract, 6.5 cups all-purpose flour	In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight., Preheat the galette iron., Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.	71 kcal	11 g	16 mg	0 g	1 g	2 g	23 mg	6 g	3 g	0 g	144 servings	NaN	NaN
Africa	NaN	Kansas	Herb Roasted Pork	https://www.allrecipes.com/recipe/57761/herb-roasted-pork/	4.7	200.0	20.0	180.0	Herb-rubbed roasted pork loin with a sweet, tangy glaze.	1 teaspoon rubbed sage, 0.5 teaspoon salt, 0.25 teaspoon pepper, 1 clove garlic, crushed, 1 (5 pound) boneless pork loin, 0.5 cup sugar, 1 tablespoon cornstarch, 0.25 cup vinegar, 0.25 cup water, 2 tablespoons soy sauce	Preheat oven to 325 degrees F (165 degrees C)., In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack., Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness., Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.	472 kcal	14 g	138 mg	0 g	46 g	9 g	470 mg	13 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	Brookville Hotel Sweet and Sour Coleslaw	https://www.allrecipes.com/recipe/228414/brookville-hotel-sweet-and-sour-coleslaw/	4.7	150.0	NaN	NaN	An easy, 5-ingredient recipe for coleslaw from a famous Kansas restaurant doesn't need mayonnaise. Make the slaw ahead of time and let it chill for several hours before serving. It's great for a potluck.	1 cup heavy whipping cream, 0.66666668653488 cup white sugar, 0.33333334326744 cup distilled white vinegar, 1 teaspoon salt, 1.5 pounds shredded cabbage	Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.	252 kcal	30 g	54 mg	3 g	2 g	9 g	423 mg	26 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kansas	Dutch Croquetten	https://www.allrecipes.com/recipe/68583/dutch-croquetten/	3.9	25.0	15.0	10.0	This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!	1 pound lean ground veal, 2 tablespoons butter, 4 tablespoons all-purpose flour, 0.5 cup milk, 0.5 cup chicken broth, 0.5 teaspoon paprika, 0.5 teaspoon chili powder, 1 teaspoon curry powder, 0.5 teaspoon salt, 0.25 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 teaspoon finely chopped fresh parsley, 8 ounces spiced Gouda cheese, cut into strips, 1 egg, 0.5 cup all-purpose flour, 2 tablespoons water, 1.5 cups seasoned dry bread crumbs, 1 cup oil for frying	Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside., Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature., When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired., Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.	339 kcal	25 g	93 mg	1 g	19 g	9 g	595 mg	3 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	Runzas (Bierocks)	https://www.allrecipes.com/recipe/25415/runzas-bierocks/	4.4	80.0	20.0	60.0	European bread dough pastries filled with ground beef, cabbage and cheese. Also called bierocks.	1 (3 pound) package frozen white bread dough, 1.5 pounds ground beef, 1 medium head cabbage, shredded, 1 pound shredded mozzarella cheese, salt and pepper to taste, vegetable oil	Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste., Preheat oven to 350 degrees F (175 degrees C)., Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry., Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.	750 kcal	80 g	79 mg	9 g	41 g	10 g	1222 mg	10 g	28 g	0 g	9 servings	NaN	NaN
Africa	NaN	Kansas	Iowa City Oatmeal Cookie (Cocktail)	https://www.allrecipes.com/recipe/216927/iowa-city-oatmeal-cookie-cocktail/	5.0	5.0	5.0	NaN	It's not a cookie, it's a cookie spice-flavored cocktail!	0.5 fluid ounce butterscotch schnapps, 0.5 fluid ounce Irish cream liqueur, 0.5 fluid ounce cinnamon schnapps, 0.25 cup crushed ice	Shake the butterscotch schnapps, Irish liqueur, and cinnamon schnapps in a cocktail shaker with crushed ice; strain into a small glass.	161 kcal	20 g	NaN	NaN	NaN	NaN	3 mg	18 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Kansas	Spiced Bacon Twists	https://www.allrecipes.com/recipe/163777/spiced-bacon-twists/	4.5	45.0	15.0	30.0	The Tuck U Inn at Glick Mansion in Atchison, Kansas serves this for breakfast. People just rave about the caramel, candy coating combination on the bacon!	1 cup packed light brown sugar, 2 tablespoons dry mustard powder, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon cayenne pepper, 1 pound sliced bacon	Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease., In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated. Twist each strip a few times and place on the prepared baking rack., Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.	219 kcal	28 g	21 mg	0 g	8 g	3 g	438 mg	27 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	Smothered Pheasant	https://www.allrecipes.com/recipe/216196/smothered-pheasant/	4.6	110.0	5.0	105.0	This simple pheasant recipe makes its own gravy that is delicious on mashed potatoes.	6 skinless, boneless pheasant breast halves, salt and black pepper to taste, 0.5 cup all-purpose flour, 0.5 cup butter, 2 cups half-and-half cream	Preheat an oven to 325 degrees F (165 degrees C)., Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven., Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	521 kcal	11 g	176 mg	0 g	48 g	18 g	202 mg	0 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kansas	Galuskies	https://www.allrecipes.com/recipe/140913/galuskies/	4.6	210.0	60.0	150.0	Prepare a savory filling of ground beef, pork sausage, cooked rice, and sauerkraut to make Galuskies or cabbage rolls, a favorite dish in central Kansas where the German-Russian heritage runs deep.	3 heads cabbage, cored, 1 cup apple cider vinegar, 3 cups water, 1.5 cups long grain rice, 5 pounds ground beef, 1 (16 ounce) package bulk pork sausage, 0.25 cup diced onion, 4 teaspoons salt, 1.5 teaspoons garlic salt, 1 teaspoon fresh-ground black pepper, 1 (16 ounce) jar sauerkraut, drained and pureed	Place cabbages in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender, 1 to 1 1/2 hours. Remove cabbages, reserving vinegar cooking water. Rinse with cold water to chill the cabbage, then separate the leaves., Meanwhile, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from heat and fluff with a fork; set aside to cool., Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool., Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves., Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil., Bake in preheated oven for 1 1/2 hours. Serve warm or at room temperature.	181 kcal	12 g	41 mg	3 g	13 g	4 g	527 mg	3 g	9 g	0 g	40 servings	NaN	NaN
Africa	NaN	Kansas	Henry and Maudie's Oatmeal Cookies	https://www.allrecipes.com/recipe/25082/henry-and-maudies-oatmeal-cookies/	4.6	30.0	15.0	15.0	Simple oatmeal cookies made with whole wheat flour and brown sugar.	1 cup sifted whole wheat flour, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1.5 cups brown sugar, 0.75 cup butter, softened, 1 large egg, 0.25 cup water, 1 teaspoon vanilla extract, 3 cups rolled oats	Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets., Stir together flour, baking soda, and salt in a medium bowl; set aside., Cream together brown sugar and butter in a large bowl until light and fluffy. Stir in egg, water, and vanilla until combined. Mix in flour mixture, then stir in oats. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets., Bake in the preheated oven until lightly browned and edges are set, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely.	58 kcal	8 g	9 mg	1 g	1 g	2 g	49 mg	4 g	3 g	0 g	60 servings	NaN	NaN
Africa	NaN	Kansas	Kansas City Steak Soup	https://www.allrecipes.com/recipe/12954/kansas-city-steak-soup/	4.5	142.0	20.0	122.0	This iconic Kansas City steak soup is a roux-based soup made with round steak, tomatoes, carrots, and other vegetables. It freezes beautifully.	1 cup butter, 1 cup all-purpose flour, 8 cups water, 1 (16 ounce) package frozen mixed vegetables, 1 (16 ounce) can stewed tomatoes, 1 large onion, chopped, 1 large carrot, diced, 1 stalk celery, diced, 12 cubes beef bouillon, 2 tablespoons butter, 1 pound round steak, chopped, 0.75 teaspoon ground black pepper	Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes., Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes., Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.	226 kcal	13 g	17 mg	2 g	9 g	3 g	894 mg	2 g	16 g	0 g	16 servings	NaN	NaN
Africa	NaN	Kansas	Cathy's Amazing Fish Chowder	https://www.allrecipes.com/recipe/49266/cathys-amazing-fish-chowder/	4.5	60.0	15.0	45.0	This chowder can be made with any white fish, such as haddock or cod. It is comfort food that's easy to make, wonderful to eat, and delicious served with crackers and cornbread.	1 pound sliced bacon, 1 large onion, chopped, 5 medium potatoes, peeled and diced, 2 cups water, or as needed, 1.5 pounds cod fillets, cut into 1 inch cubes, 1 (12 fluid ounce) can evaporated milk, 0.5 cup whole milk, 2 tablespoons butter, salt and pepper to taste	Cook bacon in a large stockpot over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble and set aside. Drain bacon grease, reserving about 1 tablespoon in the pot., Add onion to reserved bacon grease; cook and stir over medium heat until tender, about 5 minutes. Add potatoes and fill the pot with just enough water to cover. Bring to a boil and cook until potatoes are almost tender, about 5 minutes., Add fish, evaporated milk, whole milk, and butter; bring to a boil. Reduce heat to low and simmer for 30 minutes. Season with salt and pepper., Ladle chowder into bowls and top with crumbled bacon.	379 kcal	31 g	80 mg	3 g	29 g	7 g	564 mg	7 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	Iowa Maid-Rites	https://www.allrecipes.com/recipe/80984/iowa-maid-rites/	4.1	150.0	30.0	120.0	Onion flavored ground beef with broth is served on hamburger buns in this Iowa classic sandwich. I came up with my own version of Iowa MaidRites which also are called 'loose meat' sandwiches. Very versatile, leftover beef can be used for spaghetti or taco filling, or it can be frozen for later use.	4 pounds ground beef, 1 (1 ounce) envelope dry onion soup mix, 1.5 (10.5 ounce) cans condensed French onion soup, 16 hamburger buns, split	Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part., To serve, spoon onto hamburger buns like a sloppy Joe.	367 kcal	27 g	75 mg	2 g	25 g	6 g	748 mg	1 g	17 g	0 g	15 servings	NaN	NaN
Africa	NaN	Kansas	Corn Tomato Salad	https://www.allrecipes.com/recipe/75311/corn-tomato-salad/	4.2	40.0	15.0	5.0	This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.	6 ears corn, husked and cleaned, 1 red bell pepper, seeded and diced, 0.5 red onion, diced, 1 medium tomato, diced, 0.33333334326744 cup extra virgin olive oil, 0.33333334326744 cup balsamic vinegar, 1 tablespoon minced garlic, ground black pepper to taste	Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs., In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.	161 kcal	17 g	NaN	3 g	3 g	1 g	15 mg	5 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	Mansaka	https://www.allrecipes.com/recipe/91577/mansaka/	4.2	50.0	15.0	35.0	This is a casserole taught to me by my grandmother. The combination of meat, vegetables and spices makes it very tasty, and it is also easy to prepare.	1 tablespoon shortening, 1.5 pounds ground beef, 2 cups sliced onion, 1 clove garlic, minced, 1 tablespoon all-purpose flour, 1.5 teaspoons salt, 0.25 teaspoon ground black pepper, 1 teaspoon sugar, 1 teaspoon dried basil, 0.5 teaspoon ground cinnamon, 0.5 teaspoon dried oregano, 1 (4 ounce) can mushrooms, drained, 1 (15 ounce) can tomato sauce, 4 potatoes, thinly sliced, 1 cup shredded Swiss cheese	Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat., Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done., Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top., Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned.	537 kcal	39 g	106 mg	6 g	35 g	13 g	1183 mg	8 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kansas	Iowa Pork Steak	https://www.allrecipes.com/recipe/39642/iowa-pork-steak/	4.6	120.0	15.0	105.0	Pork steaks are made tender and succulent by slow-roasting in mushroom sauce.	2 tablespoons vegetable oil, 4 pork steaks, onion powder, garlic powder, salt and ground black pepper to taste, 1 large onion, chopped, 2 (4.5 ounce) cans sliced mushrooms, drained, 2 (10.75 ounce) cans condensed cream of mushroom soup, 1 (10.75 ounce) can water, 1 (1 ounce) package dry onion soup mix, 1 tablespoon Worcestershire sauce	Preheat oven to 350 degrees F (175 degrees C)., Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms., In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil., Bake in preheated oven for 90 minutes.	417 kcal	22 g	76 mg	3 g	29 g	6 g	1969 mg	7 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Kansas	Cheesy Corn	https://www.allrecipes.com/recipe/24323/cheesy-corn/	3.8	60.0	5.0	55.0	Creamed and whole kernel corn is baked with bacon, butter and processed cheese.	6 slices bacon, 2 (11 ounce) cans creamed corn, 2 (11 ounce) cans whole kernel corn, drained, 1 cup butter, cubed, 2 cups cubed processed cheese	Preheat oven to 350 degrees F (175 degrees C)., Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble., In a 9x13 inch casserole dish combine bacon, creamed corn, whole kernel corn, butter and processed cheese; mix well., Bake in preheated oven for 25 minutes; stir. Bake another 20 minutes, or until heated through and set.	315 kcal	12 g	68 mg	1 g	8 g	15 g	705 mg	4 g	27 g	0 g	13 servings	NaN	NaN
Africa	NaN	Kansas	Kansas Baked Beans	https://www.allrecipes.com/recipe/218516/kansas-baked-beans/	5.0	90.0	20.0	70.0	Browned ground beef and crispy bacon make these sweet-and-spicy baked beans extra hearty. It's a perfect dish for potlucks.	0.5 pound bacon, diced, 0.5 pound ground beef, 1 onion, diced, 0.5 cup white sugar, 0.5 cup brown sugar, 0.25 cup ketchup, 0.25 cup barbeque sauce, 2 tablespoons prepared yellow mustard, 2 tablespoons molasses, 2 teaspoons chili powder, 0.5 teaspoon ground black pepper, 1 (16 ounce) can kidney beans, rinsed and drained, 1 (16 ounce) can butter beans, rinsed and drained, 2 (16 ounce) cans pork and beans	Preheat an oven to 350 degrees F (175 degrees C)., Heat a skillet over medium heat. Cook the bacon, ground beef, and onion in the skillet until the bacon and ground beef are completely browned, 7 to 10 minutes. Drain any excess fat, and transfer to a casserole dish., Stir the white sugar, brown sugar, ketchup, barbeque sauce, mustard, molasses, chili powder, and black pepper together in a bowl; pour over the bacon mixture. Add the kidney beans, butter beans, and pork and beans; mix thoroughly., Bake in the preheated oven until the liquid thickens, about 1 hour.	465 kcal	78 g	35 mg	11 g	21 g	3 g	1160 mg	44 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	Aunt Tootie's Pineapple Pie	https://www.allrecipes.com/recipe/171416/aunt-tooties-pineapple-pie/	4.6	200.0	20.0	60.0	Custard pie is brightened with crushed pineapple in this fun and easy pie. When I was little, my best-friends great-aunt Tootie would make this pie for the family each and every summer at her home in Iowa and it became a favorite of my family too!	0.33333334326744 cup white sugar, 1 tablespoon cornstarch, 1 (8 ounce) can crushed pineapple, with juice, 0.5 cup milk, 0.5 teaspoon vanilla extract, 1 (8 ounce) package cream cheese, softened, 0.5 cup white sugar, 0.5 teaspoon salt, 2 eggs, 1 (9 inch) refrigerated pie crust, 1 pinch ground nutmeg	Preheat oven to 400 degrees F (200 degrees C)., Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool., While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg., Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.	340 kcal	38 g	79 mg	1 g	6 g	9 g	369 mg	26 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	P.J.'s Fresh Corn Salad	https://www.allrecipes.com/recipe/18498/pjs-fresh-corn-salad/	4.5	75.0	15.0	NaN	My son in-law makes this salad during the summer. It is so refreshing on a hot day.	8 ears fresh corn, 1 tomato, chopped, 1 zucchini, chopped, 1 cucumber, peeled and chopped, 1 red onion, chopped, 1 red bell pepper, chopped, 0.5 cup Italian-style salad dressing	Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn, tomato, zucchini, cucumber, onion and red bell pepper. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.	141 kcal	23 g	NaN	4 g	4 g	1 g	262 mg	6 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	Garlicky Summer Squash and Fresh Corn	https://www.allrecipes.com/recipe/52158/garlicky-summer-squash-and-fresh-corn/	4.5	30.0	15.0	15.0	A delicious and different way serve two favorite summer vegetables, squash and corn!	2 tablespoons olive oil, 0.5 yellow onion, sliced, 4 cloves garlic, minced, 0.5 cup vegetable broth, 1 ear corn, kernels cut from cob, 2 cups sliced yellow squash, 2 cups sliced zucchini, 1 tablespoon chopped fresh parsley, 2 tablespoons butter, salt and pepper to taste	Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender., Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.	111 kcal	8 g	10 mg	2 g	2 g	3 g	74 mg	2 g	9 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kansas	Quick Lemon Crisps	https://www.allrecipes.com/recipe/11035/quick-lemon-crisps/	4.1	20.0	10.0	10.0	This recipe was given to me years ago while visiting an aunt in Iowa. It is so easy that even my sister who can't bake to save her life, got them to turn out.	2 cups all-purpose flour, 0.75 teaspoon baking soda, 1 pinch salt, 0.75 cup shortening, 1 cup white sugar, 2 (3 ounce) packages instant lemon pudding mix, 3 eggs	Preheat the oven to 375 degrees F (190 degrees C)., Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets., Bake for 8 to 10 minutes in the preheated oven.	56 kcal	8 g	8 mg	0 g	1 g	1 g	52 mg	3 g	2 g	0 g	72 servings	NaN	NaN
Africa	NaN	Kansas	Speculaas Cookies or Spicy Sinterklass Cakes	https://www.allrecipes.com/recipe/95628/speculaas-cookies-or-spicy-sinterklass-cakes/	3.9	90.0	15.0	15.0	This traditional Dutch cookie recipe came with a mold I got 20 years ago. Speculaas is a corruption of the Latin speculum (mirror). The dough is pressed into carved molds that can be used for wall decorations. When turned out onto the cookie sheet, the picture appears as its mirror image, hence the name. In the Sinterklass season they are available in 2/3 cookie size to huge thick men and women up to 1 pound known as lovers. If molds are not available, roll dough to desired thickness and use gingerbread man cutter or other cutter shapes. They are great to make ahead around Christmas because they last a long time.	2 tablespoons milk, 0.66666668653488 cup dark brown sugar, 2 cups sifted all-purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground ginger, 0.25 teaspoon baking powder, 0.25 teaspoon salt, 2 tablespoons chopped slivered almonds, 2 tablespoons chopped candied citron, 0.66666668653488 cup butter, 0.5 cup slivered almonds	In a large bowl, dissolve the brown sugar in milk. Combine the flour, cloves, cinnamon, nutmeg, ginger, baking powder and salt. Stir the dry ingredients into the sugar and milk. Mix in 2 tablespoons of almonds and candied citron. Cut in the butter until it starts to form a dough, then knead on a lightly floured surface until smooth. Cover dough and chill for about 1 hour for easier handling., Preheat the oven to 350 degrees F (175 degrees C). Dust a wooden speculaas mold lightly with cornstarch. Firmly press the dough into the mold. Run a knife around the edges to trim off excess dough. Gently lift dough out of the mold or tap out onto a cookie sheet. Press remaining almond slivers into cookies to match the designs., Bake for 15 minutes in the preheated oven, just until the edges begin to darken. If your cookies are more than 1/2 inch thick, bake at 300 degrees F (150 degrees C) for up to 30 minutes. Cool cookies on wire racks to crisp. Store in an airtight container at room temperature for up to a month. The flavor will get better with age.	97 kcal	11 g	11 mg	1 g	1 g	3 g	56 mg	3 g	5 g	0 g	30 servings	NaN	NaN
Africa	NaN	Kansas	Marty's Loosemeat Sandwich	https://www.allrecipes.com/recipe/26618/martys-loosemeat-sandwich/	4.1	30.0	10.0	20.0	A quick and easy loose meat sandwich consisting of ground beef, beer and yellow mustard. Serve on hamburger buns with a little chopped onion and mustard on top.	1 pound lean ground beef, 1 (12 fluid ounce) can or bottle beer, 1 teaspoon salt, 1 teaspoon granulated sugar, 0.5 teaspoon ground black pepper, 2 teaspoons yellow mustard	In a medium skillet over medium heat, cook the ground beef until evenly browned; drain., Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to low; simmer partially covered. Remove from heat the moment all the liquid has evaporated.	228 kcal	3 g	57 mg	NaN	14 g	6 g	442 mg	1 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kansas	Iowa Enchiladas	https://www.allrecipes.com/recipe/233635/iowa-enchiladas/	4.5	75.0	20.0	55.0	Beef enchiladas with chiles and cheese are perfect for potlucks and gatherings; kids love them, and they are delicious and easy to make.	2 pounds ground beef, 1 onion, chopped, 2 (4 ounce) cans chopped green chilies, 1 (1 ounce) package taco seasoning, 1 (16 ounce) container sour cream, 2 (10.5 ounce) cans cream of chicken soup, 12 flour tortillas, 2 cups shredded Cheddar cheese, 1 small tomato, chopped, 1.5 cups shredded lettuce, 0.25 cup black olives, sliced	Preheat oven to 350 degrees F (175 degrees C)., Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until meat is browned, 6 to 8 minutes. Drain excess fat., Stir together sour cream, cream of chicken soup, and 1 can green chiles in a saucepan over medium-low heat until warm, about 10 minutes., Pour about half of warmed sour cream mixture into a 9x13-inch baking dish., Spoon ground beef mixture in the center of a tortilla. Roll tortillas and place on top of sour cream mixture in the 9x13-inch baking dish. Pour remaining sour cream mixture over tortillas and top with Cheddar cheese., Bake in the preheated oven until hot and bubbling, about 35 minutes., Top enchiladas with lettuce, tomatoes, olives.	588 kcal	47 g	88 mg	3 g	26 g	15 g	1383 mg	4 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kansas	Loosemeat Sandwiches II	https://www.allrecipes.com/recipe/20647/loosemeat-sandwiches-ii/	3.9	15.0	NaN	15.0	Ground beef and chicken gumbo soup from a can -- quick and easy, serve it on a bun.	1 pound lean ground beef, 1 (10.75 ounce) can condensed chicken gumbo soup	In large skillet over medium heat, cook ground beef until brown, 5 to 10 minutes. Drain. Return meat to skillet, with soup. Simmer until heated through, 5 minutes. Serve hot.	168 kcal	3 g	51 mg	1 g	16 g	4 g	432 mg	1 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kansas	Sour Cream Raisin Pie IV	https://www.allrecipes.com/recipe/15842/sour-cream-raisin-pie-iv/	4.0	0.0	NaN	NaN	Cream is soured with a bit of vinegar, and combined and cooked up with lots of yummy ingredients to make a thick, creamy custard. Plumped raisins and vanilla are stirred in, and then the filling is cooled, poured into a prepared pie crust, and topped with a lovely meringue. Bake until golden.	1 prepared 8 inch pastry shell, baked and cooled, 1 cup light cream, 1 tablespoon cider vinegar, 1.5 cups raisins, 0.25 teaspoon salt, 2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1.125 cups white sugar, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 3 egg yolks, beaten, 1 teaspoon vanilla extract, 3 egg whites, 6 tablespoons white sugar	Preheat oven to 350 degrees F (175 degrees C)., Combine cream or milk with vinegar and set aside 5 minutes. Place raisins in a medium saucepan. Pour in enough water to cover, and simmer over low heat for 10 minutes, until plump. Remove from heat, stir in salt, and set aside., In a large saucepan, mix together flour, cornstarch, sugar, cinnamon, and nutmeg. Add egg yolks and blend thoroughly. Mix in cream and vinegar mixture and stir until mixture is smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in vanilla extract and raisins, then set aside to cool., In a medium glass or metal bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites are stiff and glossy. Pour cooled raisin mixture into pastry shell. Top with an even layer of meringue., Bake in preheated oven for 12 to 15 minutes, until meringue is golden brown.	419 kcal	69 g	110 mg	1 g	5 g	7 g	192 mg	54 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kansas	Jules' Braised Beans	https://www.allrecipes.com/recipe/228058/jules-braised-beans/	4.6	45.0	15.0	30.0	This is a recipe for green beans cooked in a mixture of bacon and onion with vinegar for a tangy and slightly sweet side dish.	2 tablespoons olive oil, 2 slices bacon, diced, 1 large yellow onion, diced, 1 tablespoon apple cider vinegar, 1 tablespoon white sugar, 1 teaspoon minced garlic, or to taste, salt and ground black pepper to taste, 2 cups chicken stock, 6 cups cut fresh green beans	Heat olive oil in a large pot over medium heat. Cook and stir bacon in hot oil until browned, 7 to 10 minutes. Add onion; cook and stir until the onion is tender, 5 to 7 minutes., Stir vinegar, sugar, and garlic into the bacon and onion mixture; season with salt and pepper. Pour chicken stock over the mixture and stir; bring to a simmer and cook until hot, 2 to 3 minutes. Add the green beans and toss to coat. Cover the pot and let the green beans simmer until tender, about 10 minutes more.	113 kcal	13 g	4 mg	4 g	4 g	1 g	306 mg	5 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kansas	Funeral Ham Loaf	https://www.allrecipes.com/recipe/278534/funeral-ham-loaf/	NaN	300.0	30.0	90.0	Perfect for a funeral luncheon or buffet, this recipe for a savory ham loaf makes enough to feed a crowd.	7.5 pounds ham, 6 pounds ground pork, 10 eggs, 5 cups oatmeal, 5 cups milk, 3 cups brown sugar, 1.5 cups water, 1.5 cups white vinegar, 3 tablespoons prepared yellow mustard	Preheat the oven to 375 degrees F (190 degrees C)., Chop ham in the bowl of a food processor., Combine chopped ham, pork, eggs, oatmeal, and milk in a large bowl. Let sit, 3 hours to overnight., Shape into loaves and place in a large baking dish or loaf pans., Combine brown sugar, water, vinegar, and mustard for sauce in a bowl. Pour over loaves., Bake in the preheated oven until no longer pink, 1 1/2 to 2 hours.	370 kcal	15 g	113 mg	1 g	25 g	8 g	940 mg	10 g	23 g	0 g	50 servings	NaN	NaN
Africa	NaN	Nebraska	Cabbage Burgers	https://www.allrecipes.com/recipe/76487/cabbage-burgers/	4.5	21.0	1.0	20.0	This is a recipe created by Russian German immigrants. It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.	3 (1 pound) loaves frozen bread dough, thawed, 5 pounds ground beef, 0.25 cup water, 1 large head cabbage, chopped, 1 large onion, chopped, 2 cloves garlic, chopped, salt and freshly ground black pepper to taste, 2 tablespoons butter, melted	Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside., Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside., On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down., Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.	468 kcal	41 g	80 mg	5 g	30 g	7 g	518 mg	6 g	19 g	0 g	18 servings	NaN	NaN
Africa	NaN	Nebraska	Strip and Go Naked	https://www.allrecipes.com/recipe/71260/strip-and-go-naked/	4.8	11.0	10.0	1.0	This party-sized version of the classic vodka, beer and lemonade cocktail is recommended to consume before a Nebraska football game.	30 (12 fluid ounce) cans or bottles Keystone Light beer, 1.75 liters vodka, 2 (12 ounce) cans frozen lemonade concentrate, thawed	In a 4 to 5 gallon sports drink dispenser, combine the light beer, vodka and lemonade concentrate. Stir gently to disperse the lemonade. Put the lid on and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	55 servings	NaN	NaN
Africa	NaN	Nebraska	Dorothy Lynch Style Salad Dressing	https://www.allrecipes.com/recipe/221917/dorothy-lynch-style-salad-dressing/	4.7	10.0	10.0	NaN	Mix up a batch of this tangy tomato dressing for your taco salads.	1 (10.5 ounce) can condensed tomato soup, 1 cup vegetable oil, 0.75 cup white sugar, 0.5 cup vinegar, 1 teaspoon dry mustard powder, 1 teaspoon salt, 1 teaspoon celery seeds, 0.25 teaspoon coarsely ground black pepper, 0.125 teaspoon garlic powder, 0.25 teaspoon cornstarch, or as needed	Mix tomato soup, vegetable oil, sugar, vinegar, dry mustard, salt, celery seeds, black pepper, and garlic powder in a large jar with a lid. For thicker dressing, stir in cornstarch. Serve immediately or refrigerate overnight for best flavor.	138 kcal	10 g	NaN	0 g	0 g	2 g	201 mg	9 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Nebraska	"Tastee" Sandwich	https://www.allrecipes.com/recipe/254762/tastee-sandwich/	4.8	60.0	20.0	40.0	This quick and easy Midwestern beef sandwich is seasoned with mustard, horseradish, ketchup, and Worcestershire sauce to create a tasty treat.	4 ounces ketchup, or more to taste, 5 teaspoons salt, 1 tablespoon prepared mustard, 1 tablespoon creamed horseradish, 1 tablespoon Worcestershire sauce, 0.25 teaspoon ground black pepper, 5 pounds 85% lean ground beef, 1 cup warm water, 1 cup minced onion, 1 teaspoon monosodium glutamate (such as Ac'cent®)	Combine ketchup, salt, mustard, horseradish, Worcestershire sauce, and ground black pepper in a 1-cup measuring cup. Add more ketchup if combined ingredients don't equal 1 cup. Stir until well mixed. Place ground beef in a stock pot; pour ketchup mixture over the ground beef., Fill the same measuring cup with warm water. Stir to loosen any fine seasoning remaining; pour into stock pot. Stir onion into ground beef mixture; add monosodium glutamate. Mix until ingredients are well combined., Cook and stir the ground beef mixture over low heat until the ground beef is finely crumbled, about 15 minutes. Bring to a boil; cook until flavors blend, about 25 minutes.	182 kcal	2 g	53 mg	0 g	15 g	5 g	577 mg	1 g	12 g	0 g	26 servings	NaN	NaN
Africa	NaN	Nebraska	Peggy's Frosted Banana Bars	https://www.allrecipes.com/recipe/261883/peggys-frosted-banana-bars/	5.0	70.0	10.0	25.0	Whip up these mouthwatering banana cookie bars along with an easy vanilla cream cheese frosting to spread on top after the bars have cooled.	0.5 cup butter, softened, 2 cups white sugar, 1.5 cups mashed bananas, 3 eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 pinch salt, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, softened, 4 cups confectioners' sugar, 2 teaspoons vanilla extract, 0.5 cup chopped walnuts	Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch rimmed baking pan., Beat 1/2 cup butter and white sugar together in a bowl using an electric mixer until creamy. Beat in bananas, eggs, and 1 teaspoon vanilla extract., Combine flour, baking soda, and salt in a separate bowl. Add to the banana mixture and mix well. Pour into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes., Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Add confectioners' sugar and 2 teaspoons vanilla extract gradually; beat well. Spread frosting over the cooled bars and sprinkle walnuts on top.	215 kcal	33 g	36 mg	1 g	2 g	5 g	100 mg	26 g	9 g	0 g	36 servings	NaN	NaN
Africa	NaN	Nebraska	Best Broccoli Salad	https://www.allrecipes.com/recipe/16483/best-broccoli-salad/	3.9	40.0	10.0	NaN	Florets of broccoli and cauliflower are mixed with chopped apples and Mandarin oranges and topped with Catalina salad dressing and sunflower seeds. Super!	1 large head fresh broccoli, 1 large head cauliflower, 2 apples - peeled, cored and chopped, 1 (11 ounce) can mandarin oranges, drained, 0.33333298563957 cup sunflower seeds, 1 (16 ounce) bottle Catalina salad dressing	Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges., Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend.	413 kcal	45 g	NaN	6 g	5 g	4 g	811 mg	33 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Nebraska	Potato Chip Cookies V	https://www.allrecipes.com/recipe/15471/potato-chip-cookies-v/	3.9	0.0	NaN	NaN	These were a popular cookie at the Omaha Nebraska Parks and Recreation Department thirty to forty years ago.	0.75 cup butter, 0.75 cup white sugar, 1 egg yolk, 1.5 cups all-purpose flour, 0.75 cup crushed potato chips, 0.5 cup chopped walnuts	Preheat oven to 350 degrees F (175 degrees C)., In a medium bowl, cream butter and sugar until smooth. Stir in the egg yolk. Add the flour and nuts, mix until well blended. Stir in the potato chips last, so they don 't get too crunched up., Roll the dough into walnut sized balls. Place 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks.	90 kcal	9 g	16 mg	0 g	1 g	3 g	36 mg	4 g	6 g	0 g	36 servings	NaN	NaN
Africa	NaN	Nebraska	Rubber Cookies	https://www.allrecipes.com/recipe/24466/rubber-cookies/	5.0	60.0	30.0	8.0	A spice cookie made with sorghum instead of molasses and sealed in a container with an apple until it has reached rubbery perfection.	1 cup sorghum molasses, 1 teaspoon baking soda, 1.5 cups white sugar, 2 eggs, 1 teaspoon salt, 1 teaspoon ground cinnamon, 0.25 teaspoon ground allspice, 0.25 teaspoon ground cloves, 0.25 teaspoon ground nutmeg, 4 cups all-purpose flour, 0.5 apple	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets., In a Dutch oven or large saucepan over medium heat, heat sorghum, stirring constantly. Stir in baking soda and remove from heat. Stir in the sugar and eggs; mix well. Combine the salt, cinnamon, allspice, cloves and nutmeg; mix into the sorghum mixture. Gradually stir in the flour until dough is stiff enough to roll out. The amount of flour may be adjusted., On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. I like to cut them into squares with a pizza cutter. Place cookies 1 inch apart onto the prepared cookie sheets., Bake for 10 to 12 minutes in the preheated oven, until cookies are firm but not crisp. Remove from baking sheets immediately or they will stick. Cool on wire racks. When cool, place into an airtight container with the 1/2 apple for about a week, or until they are soft enough to bend. Frost with confectioners' sugar frosting if you like.	86 kcal	20 g	8 mg	0 g	1 g	0 g	78 mg	6 g	0 g	0 g	48 servings	NaN	NaN
Africa	NaN	Connecticut	Crab-Stuffed Lobster Tail	https://www.allrecipes.com/recipe/219981/crab-stuffed-lobster-tail/	4.6	35.0	25.0	10.0	Enjoy stuffed lobster tails at home filled with a buttery cracker and crab stuffing instead of waiting for a night out at your local seafood restaurant.	2 lobster tails, split along the center top, 2 teaspoons butter, melted, 0.5 cup jumbo lump crabmeat, 0.25 cup clarified butter, at room temperature, 15 buttery round crackers, crushed, 1 tablespoon chopped fresh parsley leaves, 1 tablespoon fresh lemon juice, 1 teaspoon seafood seasoning (such as Old Bay®), 1 teaspoon lemon zest, 1 clove garlic, minced, 0.25 teaspoon salt, or to taste, 0.25 teaspoon freshly ground white pepper, or to taste	Preheat the oven to 425 degrees F (220 degrees C)., Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter., Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepper together in a bowl until thoroughly combined. Spoon 1/2 of the mixture into each tail; press gently to pack mixture so it doesn't fall off., Bake in the preheated oven until meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).	596 kcal	19 g	203 mg	1 g	36 g	22 g	1483 mg	2 g	41 g	0 g	2 servings	NaN	NaN
Africa	NaN	Connecticut	New England Crab Cakes	https://www.allrecipes.com/recipe/19491/new-england-crab-cakes/	4.3	20.0	10.0	10.0	This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.	1 pound crabmeat, 0.5 cup dry bread crumbs, 1 egg, beaten, 1 tablespoon mayonnaise, 1 teaspoon prepared Dijon-style mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon Old Bay Seasoning TM, 2 tablespoons butter	In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes., Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.	452 kcal	27 g	172 mg	2 g	22 g	8 g	1277 mg	2 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Connecticut	Gorton (French-Canadian Pork Spread)	https://www.allrecipes.com/recipe/213554/gorton-french-canadian-pork-spread/	4.4	840.0	15.0	105.0	Flavored with nutmeg and clove, this traditional French-Canadian pork spread is great on hearty bread.	2 pounds finely ground pork fat, 2 pounds finely ground pork, 2 onions, finely chopped, 4 cups water, 1 teaspoon ground cloves, 0.75 teaspoon ground nutmeg, salt and black pepper to taste	Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks., The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.	236 kcal	1 g	28 mg	0 g	5 g	9 g	15 mg	1 g	23 g	0 g	40 servings	NaN	NaN
Africa	NaN	Connecticut	New England Clam Chowder II	https://www.allrecipes.com/recipe/17893/new-england-clam-chowder-ii/	4.6	50.0	20.0	30.0	Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.	4 slices bacon, 0.5 cup chopped onion, 4 potatoes, peeled and cubed, 1 tablespoon all-purpose flour, 1 cup bottled clam juice, 1 cup half-and-half, 2 (6 ounce) cans minced clams, salt and pepper to taste, 0.5 cup heavy cream, 2 tablespoons chopped fresh parsley	In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside., In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat., Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender., Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)	526 kcal	47 g	98 mg	5 g	16 g	16 g	763 mg	3 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Connecticut	New England Razor Clam Chowder	https://www.allrecipes.com/recipe/230681/new-england-razor-clam-chowder/	4.6	60.0	20.0	40.0	Bacon, potatoes, and clams in a creamy chowder make a hearty and delicious meal.	1 pound thick-cut bacon strips, diced, 2 pounds potatoes, diced, 1 onion, minced, 2 cloves garlic, minced, 2 tablespoons all-purpose flour, 1 (12 fluid ounce) can evaporated milk, 1 cup heavy cream, 1 pound frozen razor clams, thawed with liquid reserved, 1 bay leaf, salt and ground black pepper to taste	Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in the pot., Cook and stir potatoes, onion, and garlic in hot drippings until onion is translucent, 7 to 10 minutes. Stir flour into potato mixture; cook and stir for 1 minute. Stir evaporated milk, heavy cream, liquid from clams, and bay leaf into potato mixture., Bring mixture to a simmer, reduce heat to medium, and cook until potatoes are soft, about 15 minutes. Add clams to soup; cook until clams are hot, about 5 minutes. Sprinkle with bacon; season with salt and pepper.	575 kcal	32 g	112 mg	3 g	21 g	18 g	574 mg	7 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Connecticut	Anadama Bread	https://www.allrecipes.com/recipe/16245/anadama-bread/	4.5	160.0	30.0	30.0	Molasses and cornmeal distinguish this dark, sweet New England-style classic.	0.5 cup water, 0.25 cup cornmeal, 2 tablespoons butter, 0.5 cup molasses, 1 (.25 ounce) package active dry yeast, 0.5 cup warm water (110 degrees F), 3 cups all-purpose flour, divided, 1 teaspoon salt	Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm., In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes., In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes., Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour., Preheat oven to 375 degrees F (190 degrees C)., Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes., Bake in preheated oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.	272 kcal	54 g	8 mg	2 g	6 g	2 g	322 mg	12 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	Connecticut	Slow Cooker New England Boiled Dinner	https://www.allrecipes.com/recipe/213112/slow-cooker-new-england-boiled-dinner/	4.4	520.0	10.0	510.0	Turkey ham is slowly cooked with potatoes, carrots, and pearl onion in this comforting, one-pot meal.	1 pound whole turkey ham, 1 cup baby carrots, 4 large red potatoes, cubed, 6 cloves garlic, 0.5 head cabbage, cut into 6 wedges, 2 cups low-sodium chicken broth, as needed, 12 pearl onions	Place turkey ham flat-side down over a bed of baby carrots and red potatoes in a slow cooker. Drop the garlic in and place the cabbage wedges over the turkey ham. Pour enough chicken broth to cover., Cook on Low for 8 hours, then stir in the pearl onions, cooking until the onions are tender, about 30 more minutes.	312 kcal	51 g	55 mg	8 g	20 g	1 g	893 mg	8 g	4 g	0 g	6 servings	NaN	NaN
Africa	NaN	Connecticut	Basic Yankee Bread Stuffing	https://www.allrecipes.com/recipe/23584/basic-yankee-bread-stuffing/	4.6	90.0	10.0	80.0	This traditional bread stuffing made with white bread, ground pork sausage, celery, onions, and sage seasoning is moist and flavorsome.	1 pound ground pork sausage, 1 tablespoon butter, 6 stalks chopped celery, 2 onions, chopped, 2 (1 pound) loaves day-old white bread, torn into small pieces, 1.5 teaspoons sage seasoning mixture, salt and pepper to taste, 2 eggs, lightly beaten, 1 cup chicken broth	Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish., Place pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside., Melt butter in a large saucepan over medium heat. Place celery and onions in saucepan; slowly cook and stir until tender., Mix together sausage, celery, onions, bread, sage, salt, and pepper in a large bowl; add eggs and enough chicken broth to make stuffing mixture moist but not mushy., Press stuffing into the prepared baking dish. Bake in the preheated oven for 1 hour, or until top is brown and crisp.	330 kcal	41 g	56 mg	3 g	12 g	4 g	985 mg	5 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Connecticut	Rhode Island Red Clam Chowder	https://www.allrecipes.com/recipe/71076/rhode-island-red-clam-chowder/	3.9	45.0	20.0	25.0	How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! Use a food chopper to minimize prep time.	1 (46 fluid ounce) can clam juice, 1 (10 ounce) can whole baby clams, drained and juice reserved, 2 onions, chopped, 3 large carrots, chopped, 3 large potatoes, peeled and cut into 1/2-inch cubes, 1 (10.75 ounce) can condensed tomato soup, 1 (6.5 ounce) can tomato sauce, 2 tablespoons dried parsley, ground black pepper to taste	Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.	200 kcal	37 g	33 mg	5 g	11 g	1 g	915 mg	7 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Connecticut	Chicken Cordon Bleu Bites	https://www.allrecipes.com/recipe/143215/chicken-cordon-bleu-bites/	4.1	50.0	25.0	25.0	Appetizer-size ham and chicken meatballs have the surprise of melted Swiss cheese tucked inside. Easy to make, these tasty chicken Bordon Bleu bites are coated in bread crumbs, then deep-fried and baked.	9 ounces ground chicken, 0.25 cup cooked, diced ham, 1 egg, 0.5 cup bread crumbs, 8 ounces Swiss cheese, cut into 1/2 inch cubes, canola oil for pan-frying	Preheat the oven to 350 degrees F (175 degrees C)., Combine chicken, ham, and egg in a large bowl until well-blended. Gradually add bread crumbs until mixture loses its stickiness and can be easily formed into balls., Form chicken mixture around cheese cubes, forming 2-inch balls. Place on a plate., Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C)., Fry balls in hot oil until golden brown, about 4 minutes. Drain on paper towels and place in a baking dish., Bake in the preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.	174 kcal	5 g	47 mg	0 g	11 g	4 g	110 mg	1 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Connecticut	Old Fashion Molasses Bread	https://www.allrecipes.com/recipe/7057/old-fashion-molasses-bread/	4.4	200.0	10.0	40.0	This old-fashioned molasses bread recipe prepares the yeast dough in the bread machine. All you need to do is bake it until golden brown and delicious.	1.625 cups water, 4 cups bread flour, 2 tablespoons butter, 2 tablespoons dry milk powder, 0.33333334326744 cup molasses, 1 tablespoon active dry yeast, 2 teaspoons salt	Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start., If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle., To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled., Preheat the oven to 350 degrees F (175 degrees C)., Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.	234 kcal	44 g	6 mg	1 g	7 g	2 g	420 mg	NaN	3 g	0 g	10 servings	NaN	NaN
Africa	NaN	Connecticut	New England Bean Dip	https://www.allrecipes.com/recipe/71221/new-england-bean-dip/	4.5	10.0	10.0	NaN	I live in New England. This is a creamy dip made with red kidney beans. This kidney bean dip is great as an appetizer with crackers.	2 cups canned kidney beans, drained, 1 small onion, minced, 0.5 cup mayonnaise, 0.5 cup sweet pickle relish, 1 pinch dry mustard, 1 dash Worcestershire sauce, 0.5 teaspoon white horseradish, 0.125 teaspoon garlic powder, 0.125 teaspoon salt, 0.125 teaspoon ground black pepper	Rinse kidney beans; set aside to drain., Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl., Gently mix in kidney beans until coated with dressing. Refrigerate until serving.	355 kcal	33 g	10 mg	9 g	8 g	3 g	757 mg	10 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Connecticut	Yankee Beans	https://www.allrecipes.com/recipe/72095/yankee-beans/	4.0	325.0	15.0	310.0	This is almost like putting an old baked bean recipe on hyperdrive! These Yankee beans cook conveniently in the slow cooker for an easy dish with superb taste.	1 pound dried great Northern beans, soaked overnight, 1 teaspoon canola oil, 1 large onion, chopped, 0.5 pound bacon, diced, 3 cloves garlic, minced, 1 teaspoon dried thyme, 1 pinch red pepper flakes, 0.25 cup pure maple syrup, 0.25 cup tomato puree, 2 tablespoons Worcestershire sauce, 1 tablespoon mustard powder, 1 ham bone with some meat, 3 cups boiling water, or as needed, 1 bay leaf, 1.5 tablespoons apple cider vinegar, 1 dash hot pepper sauce, or to taste, salt and pepper to taste	Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors., Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top., Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.	225 kcal	26 g	13 mg	7 g	10 g	3 g	212 mg	5 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Connecticut	Stovetop Yankee Pot Roast	https://www.allrecipes.com/recipe/104763/stovetop-yankee-pot-roast/	4.4	165.0	25.0	130.0	A traditional Yankee pot roast recipe made with carrots, onions, celery, and red wine is easy to make on the stove!	0.25 cup olive oil, 1 (3 pound) beef round tip roast, flour for dredging, 3 medium onions, sliced, 3 large carrots, peeled and cut into small chunks, 3 large stalks celery, diced, 4 cloves garlic, minced, 3 whole allspice berries, salt and pepper to taste, 1 cup dry red wine, 2 (12 ounce) cans beef broth, 2 tablespoons cornstarch dissolved in a small amount of water	Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides., Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours., Remove meat to a cutting board; allow to rest for 10 minutes., While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.	388 kcal	10 g	88 mg	2 g	28 g	8 g	391 mg	3 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Connecticut	Honey Fried Chicken	https://www.allrecipes.com/recipe/9000/honey-fried-chicken/	3.9	70.0	30.0	40.0	Honey-drenched chicken dipped in seasoned flour fries up crisp, golden, and delicious.	1 (4 pound) whole chicken, cut into pieces, salt and pepper to taste, 0.5 cup honey, 1 tablespoon garlic powder, 1 packet chicken bouillon granules, 2 cups all-purpose flour, 1 quart vegetable oil for frying	Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey., In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules, and flour. Dredge honey-coated chicken pieces in flour mixture, coating completely., Fill a large, heavy skillet with oil to a depth of 1 inch. Heat over medium-high heat., Fry until chicken is no longer pink at the bone and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).	566 kcal	42 g	97 mg	1 g	34 g	6 g	234 mg	18 g	29 g	0 g	4 servings	NaN	NaN
Africa	NaN	Connecticut	Maple Syrup Custard Cups	https://www.allrecipes.com/recipe/231559/maple-syrup-custard-cups/	4.6	105.0	10.0	35.0	Maple syrup is the key player in sweetening these 4-ingredient custard cups for the perfect ending to New England-style holiday meals.	4 eggs, 3 cups milk, 0.75 cup real maple syrup, 0.5 teaspoon vanilla extract	Preheat oven to 350 degrees F (175 degrees C)., Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides., Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.	213 kcal	32 g	134 mg	NaN	8 g	3 g	100 mg	29 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Connecticut	Instant Pot Yankee Pot Roast	https://www.allrecipes.com/recipe/269030/instant-pot-yankee-pot-roast/	4.6	105.0	20.0	75.0	Make Yankee pot roast in the Instant Pot with baby carrots, frozen pearl onions, and a seasoned flour coating that makes a rich, thick sauce.	0.25 cup all-purpose flour, 1 tablespoon kosher salt, 1.5 teaspoons freshly ground black pepper, 1 (3 1/2) pound boneless beef chuck roast, 3 tablespoons olive oil, 1 large yellow onion, diced, 3 cloves garlic, minced, 1.5 teaspoons minced fresh rosemary, 1 cup beef stock, divided, 0.75 cup Merlot wine, 2 tablespoons tomato paste, 1 bay leaf, 2 cups baby carrots, 2 cups frozen pearl onions, 3 stalks celery, cut into 2-inch pieces, 3 fresh rosemary sprigs, for garnish	Stir together flour, salt, and pepper in a small bowl., Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat., Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate., Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf., Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes., Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes., Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build., Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid., Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.	252 kcal	10 g	52 mg	1 g	15 g	6 g	496 mg	3 g	16 g	0 g	14 servings	NaN	NaN
Africa	NaN	Connecticut	Butternut Pound Cake	https://www.allrecipes.com/recipe/24966/butternut-pound-cake/	4.9	120.0	15.0	105.0	The butternut is a native American nut that grows in New England and is also known as the white walnut.	1 cup butter, 0.5 cup shortening, 2.5 cups sugar, 5 eggs, 2 tablespoons butternut flavored extract, 1 (5 ounce) can evaporated milk, 3 fluid ounces milk, 3 cups all-purpose flour, 0.5 teaspoon salt	Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside., Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated., Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	461 kcal	58 g	105 mg	1 g	6 g	11 g	215 mg	38 g	24 g	0 g	14 servings	NaN	NaN
Africa	NaN	Connecticut	New England-Style Clam Chowder	https://www.allrecipes.com/recipe/228061/new-england-style-clam-chowder/	4.8	90.0	30.0	60.0	This recipe delivers a bowl full of clams, ham, and potatoes in a creamy soup for the kind of soul food experience you otherwise would have to travel to New England to experience.	3 tablespoons butter, 4 (1 inch) cubes salt pork, 3 ribs celery, diced, 1 Spanish onion, diced, 1 clove garlic, minced, 5 potatoes, peeled and cut into 3/4 inch cubes, 5 cups clam juice, 1 teaspoon dried tarragon, 1 teaspoon celery salt, 2 bay leaves, 1.5 pounds fresh clams, shelled and chopped, 5 dashes Worcestershire sauce, 2 cups heavy cream, 0.25 teaspoon chopped fresh dill, salt and ground black pepper to taste, 10 sprigs fresh parsley, for garnish	Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes., Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.	340 kcal	26 g	86 mg	3 g	7 g	14 g	541 mg	3 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Connecticut	Scallops and Spinach over Pasta	https://www.allrecipes.com/recipe/21470/scallops-and-spinach-over-pasta/	4.1	60.0	30.0	30.0	Scallops and spinach sauteed in lemon juice and olive oil; served over pasta.	12 ounces spaghetti, 3 pounds bay scallops, raw, 1 (10 ounce) package frozen chopped spinach, thawed, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 0.25 cup water, garlic powder to taste, salt and pepper to taste, 0.25 cup grated Parmesan cheese	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain., In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water., Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste., Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.	228 kcal	25 g	39 mg	2 g	24 g	1 g	227 mg	1 g	3 g	0 g	12 servings	NaN	NaN
Africa	NaN	Connecticut	Maple Roast Turkey and Gravy	https://www.allrecipes.com/recipe/13521/maple-roast-turkey-and-gravy/	4.6	270.0	30.0	240.0	This is a New England-style turkey roasted with a maple syrup-butter rub. Try stuffing it with Cranberry, Sausage and Apple Stuffing.	2 cups apple cider, 0.33333334326744 cup real maple syrup, 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh marjoram, 2.5 teaspoons grated lemon zest, 0.75 cup butter, salt and ground black pepper to taste, 14 pounds whole turkey, neck and giblets reserved, 2 cups chopped onion, 1 cup chopped celery, 1 cup coarsely chopped carrots, 2 cups chicken stock, 3 tablespoons all-purpose flour, 1 teaspoon chopped fresh thyme, 1 bay leaf, 2 tablespoons apple brandy	Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead)., Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven., Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely., Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan., Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving., To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.	584 kcal	11 g	206 mg	1 g	65 g	11 g	314 mg	8 g	29 g	0 g	20 servings	NaN	NaN
Africa	NaN	Connecticut	Clam Chowder III	https://www.allrecipes.com/recipe/26395/clam-chowder-iii/	4.6	45.0	15.0	30.0	This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.	1 cup chopped onion, 3 cloves garlic, 4 cups peeled and diced potatoes, 1 cup diced celery, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 2 (10 ounce) cans minced clams, drained with juice reserved, 1 quart half-and-half cream, 0.5 teaspoon white sugar, 0.75 cup butter, melted, 0.75 cup all-purpose flour	In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside., In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes., Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.	706 kcal	47 g	183 mg	3 g	33 g	26 g	742 mg	3 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	Connecticut	Summer Squash Casserole with Nuts	https://www.allrecipes.com/recipe/16479/summer-squash-casserole-with-nuts/	4.5	70.0	30.0	40.0	This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.	1 pound summer squash, sliced, 0.25 cup butter, 0.25 cup chopped green bell pepper, 1 tablespoon white sugar, 0.5 cup chopped onion, 1 egg, 0.5 cup mayonnaise, salt and pepper to taste, 0.5 cup shredded Cheddar cheese, 0.5 cup pecans, chopped, 0.5 cup bread crumbs	Preheat oven to 350 degrees F (175 degrees C)., Bring a large pot of water to boil. Add squash, and cook until tender. Drain well., Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter., Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.	250 kcal	10 g	46 mg	2 g	5 g	7 g	198 mg	4 g	22 g	0 g	9 servings	NaN	NaN
Africa	NaN	Connecticut	New England Brown Bread	https://www.allrecipes.com/recipe/260046/new-england-brown-bread/	4.5	140.0	10.0	40.0	This simple recipe for a classic New England brown bread is sweetened with molasses and best of all, a bread machine does most of the work!	1 cup water, 1 tablespoon water, 0.5 cup molasses, 1 tablespoon vegetable oil, 1 tablespoon white sugar, 1 teaspoon salt, 1 cup quick-cooking oats, 3 cups bread flour, 2.25 teaspoons bread machine yeast, 1 tablespoon quick-cooking oats, or to taste	Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle., Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes., Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top., Bake in the preheated oven until golden brown, about 40 minutes.	100 kcal	20 g	NaN	1 g	2 g	0 g	240 mg	10 g	2 g	0 g	10 servings	NaN	NaN
Africa	NaN	Connecticut	Spicy Pineapple Upside Down Cake	https://www.allrecipes.com/recipe/219811/spicy-pineapple-upside-down-cake/	3.7	135.0	15.0	60.0	This old New England recipe uses gingerbread as the base, instead of the usual yellow cake. Serve warm with whipped cream.	1 cup dark brown sugar, 0.5 cup butter, melted, 1 (15.25 ounce) can pineapple rings, juice drained and reserved, 8 maraschino cherries, or more as needed, 5 cups all-purpose flour, 1 tablespoon baking soda, 2.5 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon salt, 1 cup butter, 1 cup white sugar, 2 eggs, 2 cups molasses, 1 cup hot water	Preheat an oven to 350 degrees F (175 degrees C)., Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside., Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.	550 kcal	93 g	69 mg	2 g	5 g	11 g	520 mg	54 g	18 g	0 g	16 servings	NaN	NaN
Africa	NaN	Connecticut	Smoky Cod and Parsnip Chowder	https://www.allrecipes.com/recipe/13304/smoky-cod-and-parsnip-chowder/	4.6	0.0	NaN	NaN	Poached fresh cod and smoked cod are cooked in this cream based soup with potatoes, parsnips, fresh thyme and lemon. Serve garnished with chopped chives.	1 pound cod fillets, 0.5 pound lightly smoked cod, skin and bones removed, 0.5 lemon, 1 sprig fresh thyme, 1 pound parsnip, chopped, 0.5 pound potatoes, 3 tablespoons butter, 1 onion, chopped, 1 cup milk, 1 cup heavy whipping cream, salt to taste, ground black pepper to taste	If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse., In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside., While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring., In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender., Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture., Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.	348 kcal	22 g	101 mg	5 g	23 g	12 g	437 mg	6 g	19 g	0 g	7 servings	NaN	NaN
Africa	NaN	Connecticut	Cauliflower Clam Chowder (Low Calorie)	https://www.allrecipes.com/recipe/257632/cauliflower-clam-chowder-low-calorie/	3.0	55.0	20.0	35.0	This low-calorie version of clam chowder, made with cauliflower instead of potatoes and cream, can be ready for dinner in less than 1 hour.	1 tablespoon olive oil, 1 onion, sliced, 5 cups water, 2 cups chopped carrots, 1 (16 ounce) package frozen cauliflower florets, 4 teaspoons chicken bouillon granules, 1 clove garlic, minced, 2 (10 ounce) cans whole baby clams, 2 cups sliced fresh mushrooms, salt and ground black pepper to taste, 1 pinch red pepper flakes	Heat olive oil in a large pot. Add onion; cook and stir until browned, about 10 minutes. Add 1 cup water and carrots. Bring to a boil; cover and cook until carrots are soft, about 10 minutes., Combine remaining 4 cups water, cauliflower florets, chicken bouillon, and garlic in a blender; blend until smooth. Pour over the onion and carrots in the pot., Stir baby clams and mushrooms into the pot. Simmer until hot, about 10 minutes. Season with salt and pepper.	166 kcal	14 g	75 mg	4 g	18 g	1 g	815 mg	5 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Connecticut	Braised Lamb Shanks with Butternut Squash Puree	https://www.allrecipes.com/recipe/258172/braised-lamb-shanks-with-butternut-squash-puree/	NaN	414.0	25.0	389.0	Lamb shanks slowly braised in chicken broth and red wine are served over a bright butternut squash puree in this company-worthy meal.	0.25 cup melted butter, divided, 2 tablespoons olive oil, 4 lamb shanks, sea salt, divided, 1.5 teaspoons freshly ground black pepper, 1 large onion, chopped, 3 carrots, chopped, 2 stalks celery, chopped, 6 cloves garlic, minced, 1 tablespoon dried thyme, divided, 1.5 teaspoons dried rosemary, divided, 1 teaspoon dried basil, 3 cups chicken broth, or more as needed, 1 cup red wine, or more as needed, 1 (2 1/2 pound) butternut squash, peeled and chopped	Preheat oven to 275 degrees F (135 degrees C)., Heat 2 tablespoons butter and olive oil in a large oven-safe pan over medium-high heat. Season lamb shanks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 2 minutes per side., Stir onion, carrots, and celery into the pan. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, 2 teaspoons thyme, 1 teaspoon rosemary, and basil. Pour in chicken broth and wine; bring to a boil. Remove from heat and cover., Place covered pan in the preheated oven; bake until lamb shanks are tender, about 6 hours. Check level of liquid every 2 hours, adding more chicken broth or red wine if too much evaporates., Place butternut squash in a large pot of water with 1 teaspoon salt; bring to a boil. Reduce heat and simmer until tender, 15 to 20 minutes. Drain and return to the pot., Stir 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/2 teaspoon rosemary. Mash with a fork until smooth. Reheat over medium heat before serving with lamb shanks.	620 kcal	48 g	124 mg	9 g	32 g	13 g	2177 mg	12 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Connecticut	New England Clam Chowder III	https://www.allrecipes.com/recipe/25683/new-england-clam-chowder-iii/	3.0	30.0	10.0	20.0	A huge batch of chowder made with chicken broth, cream and clams is seasoned with thyme and thickened with a roux.	0.5 cup butter, 1 cup all-purpose flour, 8 onions, chopped, 2 bunches celery, chopped, 1 gallon milk, 18 (16 ounce) cans minced clams, drained with juice reserved, 4 quarts chicken broth, 2 quarts heavy cream, 2 tablespoons chopped fresh thyme, salt and pepper to taste	In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside., In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently., Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.	281 kcal	11 g	108 mg	0 g	29 g	7 g	352 mg	3 g	13 g	0 g	80 servings	NaN	NaN
Africa	NaN	Connecticut	Mom's Apple Pie II	https://www.allrecipes.com/recipe/22881/moms-apple-pie-ii/	3.7	55.0	15.0	40.0	Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.	2 cups all-purpose flour, 1 cup whole wheat flour, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 0.75 cup vegetable oil, 3 fluid ounces milk, 6 cups apples - peeled, cored and chopped, 1 lemon, juiced, 0.5 cup white sugar, 1 teaspoon ground cinnamon, 1 tablespoon butter	Preheat oven to 425 degrees F (230 degrees C)., In a large bowl, mix white flour, whole wheat flour, baking powder and salt. Stir in oil and milk all at once with a fork. When mixture forms a ball, divide into 2 pieces. Roll out, one half at a time between two pieces of waxed paper. Line a 9 inch pie pan with one half., In a large bowl, combine apples, lemon juice, sugar and cinnamon. Mix well and pour into pie crust; dot with butter. Cover with top crust. Seal and crimp edges, and cut slits in the top for steam to escape., Bake in the preheated oven for 10 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake for another 30 minutes or until apples are soft.	464 kcal	62 g	5 mg	6 g	6 g	4 g	186 mg	23 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Connecticut	Instant Pot® Clam Chowder	https://www.allrecipes.com/recipe/277406/instant-pot-clam-chowder/	4.5	65.0	20.0	35.0	New England clam chowder is easy to make in the Instant Pot® and served with crusty bread it's a perfect meal on a a cold, chilly day.	3 (5 ounce) cans baby clams, 6 thick slices bacon, cut lengthwise first, then into 1-inch pieces, 0.5 cup diced onion, 0.5 cup diced celery, 2 cloves garlic, minced, 2 cups diced russet potatoes, 0.5 cup shredded carrots, loosely packed, 0.25 teaspoon freshly ground black pepper, 2 sprigs thyme, 1 cup half-and-half	Drain clams into a colander set over a measuring cup. Reserve clam juice (there should be just over 2 cups liquid)., Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon until fat has rendered and bacon is crispy, about 5 minutes. Remove bacon to a paper-towel-lined plate; set aside., Remove and discard all but 1 tablespoon of bacon grease. Cook onion and celery in the bacon grease until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute., Pour 1/4 cup clam juice into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes, carrots, pepper, thyme, and remaining clam juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid., Remove 3/4 cup of the potatoes and mash with a fork. Return the mashed potatoes to the pot and stir. Turn on Saute mode. Add clams and half-and-half to the pot and cook until heated through but not boiling. Ladle into bowls and top with bacon.	278 kcal	18 g	76 mg	1 g	25 g	5 g	404 mg	2 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Connecticut	Ariadne's New England Parsnip-Apple-Onion Bake	https://www.allrecipes.com/recipe/267723/ariadnes-new-england-parsnip-apple-onion-bake/	NaN	75.0	20.0	55.0	Buttery smooth parsnips are sweetened with apples, caramelized onions, and nutmeg in this side dish, a delicious complement to poultry or spiced fish entrees.	4.5 cups low-sodium chicken broth, 1.5 cups water, 0.5 pound parsnips, peeled cut into 1-inch chunks, 4 cloves garlic, crushed and minced, 0.5 bay leaf, 0.5 teaspoon dried thyme, salt and ground black pepper to taste, 0.75 cup butter, at room temperature, divided, 0.75 teaspoon ground nutmeg, or to taste, 0.25 teaspoon powdered lemon rind, 1 large onion, thinly sliced, 1 lemon wedge, 1 large Granny Smith apple, cored and thinly sliced	Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl., Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter., Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate., Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture., Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper., Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.	211 kcal	13 g	48 mg	3 g	3 g	11 g	211 mg	5 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Connecticut	Barb's Firecrackers	https://www.allrecipes.com/recipe/223001/barbs-firecrackers/	4.8	80.0	20.0	NaN	Perfect little rolled tortilla appetizers shaped like firecrackers have a zesty Mexican-inspired flavor, thanks to taco seasoning, guacamole, refried beans, and a wick made from a thin strip of red pepper.	2 (16 ounce) cans refried beans, 2 envelopes taco seasoning mix (such as McCormick® Original), 1 (16 ounce) container soft cream cheese, 2 (7 ounce) containers prepared guacamole, 8 (10 inch) flour tortillas, or as needed, 72 paper cupcake liners in different colors, 2 fresh red chile peppers, seeded and cut into thin strips - or as needed, 2 green onions, chopped	Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole., Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight., To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.	64 kcal	8 g	8 mg	1 g	2 g	1 g	184 mg	1 g	3 g	0 g	72 servings	NaN	NaN
Africa	NaN	Connecticut	Hermits II	https://www.allrecipes.com/recipe/10624/hermits-ii/	4.2	0.0	NaN	NaN	This cookie recipe for molasses cookies with allspice, cinnamon, raisins, and walnuts dates back to colonial New England.	2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 0.5 teaspoon ground allspice, 0.5 cup white sugar, 0.5 cup butter, softened, 0.5 cup molasses, 2 egg whites, 1 egg, 0.5 cup raisins, 0.33333334326744 cup chopped walnuts	Preheat oven to 375 degrees F (190 degrees C)., In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well., Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts., Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.	176 kcal	27 g	24 mg	1 g	3 g	4 g	121 mg	13 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Maine	Downeast Maine Pumpkin Bread	https://www.allrecipes.com/recipe/6820/downeast-maine-pumpkin-bread/	4.8	65.0	15.0	50.0	This classic pumpkin bread from Maine is easy to make, super moist and delicious. Spiced with cinnamon, ginger, nutmeg and cloves, it's perfect for holiday gift giving!	1 (15 ounce) can pumpkin puree, 4 eggs, 1 cup vegetable oil, 0.66666668653488 cup water, 3 cups white sugar, 3.5 cups all-purpose flour, 2 teaspoons baking soda, 1.5 teaspoons salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 0.5 teaspoon ground cloves, 0.25 teaspoon ground ginger	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans., In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans., Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.	263 kcal	41 g	31 mg	1 g	3 g	2 g	305 mg	26 g	10 g	0 g	24 servings	NaN	NaN
Africa	NaN	Maine	New England Clam Chowder	https://www.allrecipes.com/recipe/13078/new-england-clam-chowder-i/	4.5	50.0	15.0	35.0	This New England clam chowder with potatoes, half-and-half, and bacon is easy to prep and cooks in just 30 minutes for a great dinner standby.	4 slices bacon, diced, 1.5 cups chopped onion, 4 cups peeled and cubed potatoes, 1.5 cups water, 1.5 teaspoons salt, 0.5 teaspoon ground black pepper to taste, 3 cups half-and-half, 3 tablespoons butter, 2 (10 ounce) cans minced clams	Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes., Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes., Pour in half-and-half and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.	396 kcal	24 g	101 mg	2 g	24 g	12 g	706 mg	2 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maine	Air Fryer Lobster Tails with Lemon-Garlic Butter	https://www.allrecipes.com/recipe/276006/air-fryer-lobster-tails-with-lemon-garlic-butter/	4.7	20.0	10.0	10.0	Air fry lobster tails until succulent and delicious; top with a lemon garlic butter sauce for an easy, fancy meal for two at home in just 10 minutes.	2 (4 ounce) lobster tails, 4 tablespoons butter, 1 teaspoon lemon zest, 1 clove garlic, grated, salt and ground black pepper to taste, 1 teaspoon chopped fresh parsley, 2 wedges lemon	Preheat an air fryer to 380 degrees F (195 degrees C)., Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread tail halves apart. Place tails in the air fryer basket with lobster meat facing up., Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is fragrant, about 30 seconds., Transfer 2 tablespoons of butter mixture to a small bowl; brush this onto lobster tails. Discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper., Cook in the preheated air fryer until lobster meat is opaque, 5 to 7 minutes., Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.	313 kcal	3 g	129 mg	1 g	18 g	16 g	590 mg	0 g	26 g	0 g	2 servings	NaN	NaN
Africa	NaN	Maine	Awesome Baked Sea Scallops	https://www.allrecipes.com/recipe/88596/awesome-baked-sea-scallops/	4.3	25.0	10.0	15.0	Bake sea scallops in the oven in no time at all. Tossed with garlic, shallots, butter, then topped with bread crumbs and baked to perfection.	16 sea scallops, rinsed and drained, 5 tablespoons butter, melted, 5 cloves garlic, minced, 2 shallots, chopped, 3 pinches ground nutmeg, salt and pepper to taste, 1 cup bread crumbs, 4 tablespoons olive oil, 0.25 cup chopped parsley, lemon wedges for garnish	Preheat the oven to 425 degrees F (220 degrees C)., Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish., Combine bread crumbs and olive oil in a separate bowl. Sprinkle on top of scallops., Bake in the preheated oven until crumbs are brown and scallops are done, 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.	440 kcal	30 g	58 mg	3 g	15 g	12 g	442 mg	3 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maine	Pork Pie	https://www.allrecipes.com/recipe/9251/pork-pie/	4.2	0.0	NaN	NaN	Pork Pie is a standard Christmas Eve or New Year's Eve treat in my predominantly French-Canadian hometown in Maine. It's served with catsup or mustard, tossed salad, and pickles. Simple but wonderful. Top individual servings with catsup or mustard before serving.	2 (9 inch) unbaked pie shells, 2 pounds lean ground pork, 1 pound lean ground beef, 1.5 cups mashed potatoes, salt to taste, ground black pepper to taste, 1 teaspoon ground nutmeg, 1 egg white	Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease., Mix together cooked meat, potatoes, salt, pepper, and nutmeg., Line a 9 inch pie dish with pastry. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning., Bake at 375 degrees F (190 degrees C) for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.	712 kcal	28 g	125 mg	2 g	33 g	18 g	462 mg	1 g	51 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maine	Seafood Sandwich	https://www.allrecipes.com/recipe/58071/seafood-sandwich/	4.4	50.0	15.0	5.0	This awesome sandwich is reminiscent of the famous Maine Lobster Roll, and made with ingredients that are easy to find.	1 (8 ounce) package imitation crab or lobster meat, 0.25 cup mayonnaise, 1 tablespoon finely chopped red onion, 1 teaspoon lemon juice, 0.25 teaspoon OLD BAY® Seasoning, 1 tablespoon butter, softened, 2 hot dog buns	In a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and Old Bay seasoning. Cover and refrigerate for 30 minutes to allow the flavors to mingle., Spread butter on the inside of the hot dog buns, and toast under the broiler. Fill buns with the crab salad, and serve.	478 kcal	40 g	48 mg	2 g	13 g	8 g	1413 mg	10 g	30 g	0 g	2 servings	NaN	NaN
Africa	NaN	Maine	New England Crab Cakes	https://www.allrecipes.com/recipe/19491/new-england-crab-cakes/	4.3	20.0	10.0	10.0	This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.	1 pound crabmeat, 0.5 cup dry bread crumbs, 1 egg, beaten, 1 tablespoon mayonnaise, 1 teaspoon prepared Dijon-style mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon Old Bay Seasoning TM, 2 tablespoons butter	In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes., Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.	452 kcal	27 g	172 mg	2 g	22 g	8 g	1277 mg	2 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maine	New England Clam Chowder II	https://www.allrecipes.com/recipe/17893/new-england-clam-chowder-ii/	4.6	50.0	20.0	30.0	Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.	4 slices bacon, 0.5 cup chopped onion, 4 potatoes, peeled and cubed, 1 tablespoon all-purpose flour, 1 cup bottled clam juice, 1 cup half-and-half, 2 (6 ounce) cans minced clams, salt and pepper to taste, 0.5 cup heavy cream, 2 tablespoons chopped fresh parsley	In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside., In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat., Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender., Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)	526 kcal	47 g	98 mg	5 g	16 g	16 g	763 mg	3 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maine	Bean-Hole Beans	https://www.allrecipes.com/recipe/32033/bean-hole-beans/	5.0	790.0	55.0	720.0	Beans baked the old-fashioned way -- in a bean hole! These are full of the authentic baked beans flavors of molasses and salt pork. Great for big outdoor gatherings.	10 cups dried great Northern beans, 1 pound salt pork, 2 onions, 2.5 cups molasses, 1 teaspoon black pepper, 4 teaspoons dry hot mustard, 0.5 cup butter	The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire., Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long., When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot., Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain., Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!	390 kcal	51 g	21 mg	10 g	13 g	7 g	251 mg	16 g	16 g	0 g	30 servings	NaN	NaN
Africa	NaN	Maine	Basic Yankee Bread Stuffing	https://www.allrecipes.com/recipe/23584/basic-yankee-bread-stuffing/	4.6	90.0	10.0	80.0	This traditional bread stuffing made with white bread, ground pork sausage, celery, onions, and sage seasoning is moist and flavorsome.	1 pound ground pork sausage, 1 tablespoon butter, 6 stalks chopped celery, 2 onions, chopped, 2 (1 pound) loaves day-old white bread, torn into small pieces, 1.5 teaspoons sage seasoning mixture, salt and pepper to taste, 2 eggs, lightly beaten, 1 cup chicken broth	Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish., Place pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside., Melt butter in a large saucepan over medium heat. Place celery and onions in saucepan; slowly cook and stir until tender., Mix together sausage, celery, onions, bread, sage, salt, and pepper in a large bowl; add eggs and enough chicken broth to make stuffing mixture moist but not mushy., Press stuffing into the prepared baking dish. Bake in the preheated oven for 1 hour, or until top is brown and crisp.	330 kcal	41 g	56 mg	3 g	12 g	4 g	985 mg	5 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maine	Old Fashion Molasses Bread	https://www.allrecipes.com/recipe/7057/old-fashion-molasses-bread/	4.4	200.0	10.0	40.0	This old-fashioned molasses bread recipe prepares the yeast dough in the bread machine. All you need to do is bake it until golden brown and delicious.	1.625 cups water, 4 cups bread flour, 2 tablespoons butter, 2 tablespoons dry milk powder, 0.33333334326744 cup molasses, 1 tablespoon active dry yeast, 2 teaspoons salt	Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start., If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle., To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled., Preheat the oven to 350 degrees F (175 degrees C)., Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.	234 kcal	44 g	6 mg	1 g	7 g	2 g	420 mg	NaN	3 g	0 g	10 servings	NaN	NaN
Africa	NaN	Maine	New England Bean Dip	https://www.allrecipes.com/recipe/71221/new-england-bean-dip/	4.5	10.0	10.0	NaN	I live in New England. This is a creamy dip made with red kidney beans. This kidney bean dip is great as an appetizer with crackers.	2 cups canned kidney beans, drained, 1 small onion, minced, 0.5 cup mayonnaise, 0.5 cup sweet pickle relish, 1 pinch dry mustard, 1 dash Worcestershire sauce, 0.5 teaspoon white horseradish, 0.125 teaspoon garlic powder, 0.125 teaspoon salt, 0.125 teaspoon ground black pepper	Rinse kidney beans; set aside to drain., Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl., Gently mix in kidney beans until coated with dressing. Refrigerate until serving.	355 kcal	33 g	10 mg	9 g	8 g	3 g	757 mg	10 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maine	Yankee Beans	https://www.allrecipes.com/recipe/72095/yankee-beans/	4.0	325.0	15.0	310.0	This is almost like putting an old baked bean recipe on hyperdrive! These Yankee beans cook conveniently in the slow cooker for an easy dish with superb taste.	1 pound dried great Northern beans, soaked overnight, 1 teaspoon canola oil, 1 large onion, chopped, 0.5 pound bacon, diced, 3 cloves garlic, minced, 1 teaspoon dried thyme, 1 pinch red pepper flakes, 0.25 cup pure maple syrup, 0.25 cup tomato puree, 2 tablespoons Worcestershire sauce, 1 tablespoon mustard powder, 1 ham bone with some meat, 3 cups boiling water, or as needed, 1 bay leaf, 1.5 tablespoons apple cider vinegar, 1 dash hot pepper sauce, or to taste, salt and pepper to taste	Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors., Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top., Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.	225 kcal	26 g	13 mg	7 g	10 g	3 g	212 mg	5 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maine	Menny's Blueberry Barbecue Sauce	https://www.allrecipes.com/recipe/228948/mennys-blueberry-barbecue-sauce/	4.5	25.0	10.0	15.0	Blueberries are an integral ingredient to the well-seasoned, tangy barbeque sauce. Serve over your favorite grilled meats or vegetables.	2 teaspoons olive oil, 1 onion, chopped, 3 cloves garlic, minced, 1 (1/2 inch) piece fresh ginger, grated, 3 cups blueberries, 0.25 cup real maple syrup, 2 tablespoons cider vinegar, 2 tablespoons balsamic vinegar, 2 tablespoons Worcestershire sauce, 2 tablespoons molasses, 0.5 teaspoon lemon juice, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground cumin, 0.5 teaspoon chili powder, 0.5 teaspoon paprika, 0.5 teaspoon smoked paprika, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper	Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes., Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.	66 kcal	15 g	NaN	1 g	1 g	0 g	130 mg	11 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maine	Lobster Stew	https://www.allrecipes.com/recipe/13016/lobster-stew/	4.3	25.0	NaN	25.0	This is it, the holy trinity of Maine seaport cooking: lobster, butter, cream. Do not adulterate with other ingredients, do not substitute margarine for the butter (lest you be struck down by lightning), and, most importantly, do not feel guilty as you enjoy this heavenly soup.	1 pound cooked lobster meat, 1 cup butter, 2 quarts half-and-half cream	Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!	760 kcal	15 g	254 mg	NaN	25 g	42 g	638 mg	1 g	68 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maine	Stovetop Yankee Pot Roast	https://www.allrecipes.com/recipe/104763/stovetop-yankee-pot-roast/	4.4	165.0	25.0	130.0	A traditional Yankee pot roast recipe made with carrots, onions, celery, and red wine is easy to make on the stove!	0.25 cup olive oil, 1 (3 pound) beef round tip roast, flour for dredging, 3 medium onions, sliced, 3 large carrots, peeled and cut into small chunks, 3 large stalks celery, diced, 4 cloves garlic, minced, 3 whole allspice berries, salt and pepper to taste, 1 cup dry red wine, 2 (12 ounce) cans beef broth, 2 tablespoons cornstarch dissolved in a small amount of water	Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides., Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours., Remove meat to a cutting board; allow to rest for 10 minutes., While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.	388 kcal	10 g	88 mg	2 g	28 g	8 g	391 mg	3 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Maine	Maine Lobster Lasagna	https://www.allrecipes.com/recipe/98974/maine-lobster-lasagna/	4.7	100.0	35.0	55.0	I made up this lobster lasagna recipe because my hubby wanted to try a lasagna made with lobster meat. Serve with a tossed garden salad and oven-toasted garlic bread.	1 (15 ounce) container ricotta cheese, 2 cups shredded Cheddar cheese, 1 cup shredded mozzarella cheese, 1 cup grated Parmesan cheese, 2 large eggs, 1 medium onion, minced, 2 tablespoons chopped fresh parsley, 1 tablespoon minced garlic, 1 teaspoon freshly ground black pepper, 2 (16 ounce) jars Alfredo pasta sauce, 16 no-boil lasagna noodles, 2 pounds cooked and cubed lobster meat, 1 (10 ounce) package baby spinach leaves	Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish., Place ricotta cheese into a large bowl. Stir in 1 cup Cheddar, 1/2 cup mozzarella, 1/2 cup Parmesan, and eggs. Mix in onion, parsley, garlic, and pepper., Spread 1 1/2 cups Alfredo sauce over the bottom of the prepared baking dish. Top with a layer of 4 lasagna noodles. Arrange 1/3 of the lobster meat over noodles, then cover with 1/3 of the spinach and another layer Alfredo sauce. Repeat layers twice more: noodles, lobster meat, spinach, and sauce. Sprinkle remaining Cheddar, mozzarella, and Parmesan over top. Give the whole pan a gentle shake to get everything settled in., Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned, about 10 more minutes., Let stand for 10 minutes before serving.	553 kcal	20 g	160 mg	1 g	37 g	17 g	1376 mg	4 g	37 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maine	Lobster Casserole	https://www.allrecipes.com/recipe/25863/lobster-casserole/	4.4	55.0	20.0	35.0	This rich lobster casserole, consisting of succulent lobster meat sautéed in butter, seasoned with dry mustard, and then baked in heavy cream, is a casserole native to Maine.	3 tablespoons butter, 1 pound lobster meat, cut into bite-sized pieces, 3 tablespoons all-purpose flour, 0.75 teaspoon dry mustard, salt and pepper to taste, 1 cup heavy cream, 0.5 cup milk, 3 slices bread, crust removed	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish., Melt butter in a medium pot over low heat. Sauté lobster meat in butter until it starts to change color. Do not cook too long or too fast, or lobster meat will toughen. Use a slotted spoon to remove lobster meat from the pan and set aside., Stir flour, dry mustard, salt, and pepper into remaining butter in the pot. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes., Return lobster meat to the pot. Tear bread into small pieces and stir into lobster mixture. Pour into the prepared baking dish., Bake in the preheated oven until bubbly and delicately browned, 20 to 25 minutes.	473 kcal	18 g	215 mg	1 g	26 g	20 g	560 mg	2 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maine	World's Best Maine Whoopie Pies - Ayuh	https://www.allrecipes.com/recipe/219630/worlds-best-maine-whoopie-pies-ayuh/	3.9	60.0	30.0	10.0	These whoopie pies from Maine are chocolaty double cookies filled with fluffy white marshmallow frosting. Wicked good, ayuh. Freeze them and they'll be ready for snacking anytime.	0.5 cup vegetable shortening, 2 cups milk, 2 cups white sugar, 2 eggs, 2 teaspoons vanilla extract, 4 cups all-purpose flour, 0.5 cup unsweetened cocoa powder (such as Hershey's®), 2 tablespoons unsweetened cocoa powder (such as Hershey's®), 1 tablespoon baking soda, 1.5 teaspoons salt, 1 cup milk, 1 cup butter at room temperature, 1 cup vegetable shortening, 2 cups white sugar, 2 tablespoons all-purpose flour, 2 teaspoons vanilla extract, 2 (7 ounce) jars marshmallow creme	Preheat the oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square., For cookies, beat 1/2 cup vegetable shortening, 2 cups milk, 2 cups sugar, the eggs, and 2 teaspoons vanilla extract together in a large mixing bowl until smooth and creamy., In a separate bowl, whisk 4 cups flour with 1/2 cup plus 2 tablespoons unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth., Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. Cookies will rise and expand a lot., Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks., To make the filling, place 1 cup milk in a microwave-safe measuring cup, and microwave until hot but not simmering, 1 to 2 minutes., Pour heated milk into a large mixing bowl. Add 1 cup room temperature butter, 1 cup vegetable shortening, 2 cups sugar, 2 tablespoons flour, 2 teaspoons vanilla extract, and marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating., To fill cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoons of frosting onto the flat bottom of a cookie. Top with the other cookie, flat-side down, and wrap the filled cookie in a sheet of plastic wrap. Place filled cookie in the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing., To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.	451 kcal	63 g	37 mg	1 g	4 g	8 g	364 mg	41 g	21 g	0 g	25 servings	NaN	NaN
Africa	NaN	Maine	Knedliky - Czech Dumpling with Sauerkraut (Zeli)	https://www.allrecipes.com/recipe/69832/knedliky-czech-dumpling-with-sauerkraut-zeli/	4.4	100.0	45.0	55.0	This Czech dumpling recipe was my grandmother's and has remained a family favorite. It should be served with roast pork, sauerkraut, and a nice glass of beer.	3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.5 teaspoon sugar, 3 eggs, beaten, 1.5 cups milk, or as needed, 4 cups dry white bread cubes, 4 slices bacon, sliced into small strips, 1 (16 ounce) jar sauerkraut - rinsed and drained, salt and pepper to taste, 1 teaspoon caraway seeds, 2 teaspoons cold water, 1 teaspoon cornstarch	Stir together flour, baking soda, baking powder, salt, and sugar in a large bowl. Make a well in the center., Pour eggs and 1 cup milk into well; stir to blend, adding more milk to make a moist, battery dough, unlike pancake batter. Use a sturdy wooden spoon to beat dough for at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. Add dry white bread cubes; stir into dough until they disappear., Bring a large pot of water to a boil. Place dough onto a cheesecloth or white cotton cloth; form into a loaf shape. Wrap the cloth around loaf and tie ends., Place loaf into boiling water; cook 45 minutes, turning loaf over halfway through. Remove from water, unwrap, and cover with a tea towel. Let stand for 10 minutes., Fry bacon in a small skillet over medium-high heat until evenly browned. Set aside., Place drained sauerkraut into a saucepan; add water to cover the surface. Bring to a simmer over medium heat. Add bacon; season with salt, pepper, and caraway seeds. Stir together water and cornstarch; mix into sauerkraut and simmer for a few minutes before removing from heat., Slice dumpling loaf. Drizzle with bacon drippings from the pan. Serve with sauerkraut.	345 kcal	50 g	83 mg	3 g	12 g	4 g	1005 mg	4 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maine	Jordan Marsh Style Blueberry Muffins	https://www.allrecipes.com/recipe/18058/jordan-marsh-style-blueberry-muffins/	4.6	45.0	10.0	35.0	Bursting with blueberries, these tender and moist muffins melt in your mouth.	0.5 cup shortening, 1 cup white sugar, 1 teaspoon vanilla extract, 2 eggs, 2 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup milk, 1 pint blueberries, 2 tablespoons white sugar	Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups., In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar., Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.	258 kcal	39 g	32 mg	1 g	4 g	3 g	173 mg	22 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maine	Cathy's Amazing Fish Chowder	https://www.allrecipes.com/recipe/49266/cathys-amazing-fish-chowder/	4.5	60.0	15.0	45.0	This chowder can be made with any white fish, such as haddock or cod. It is comfort food that's easy to make, wonderful to eat, and delicious served with crackers and cornbread.	1 pound sliced bacon, 1 large onion, chopped, 5 medium potatoes, peeled and diced, 2 cups water, or as needed, 1.5 pounds cod fillets, cut into 1 inch cubes, 1 (12 fluid ounce) can evaporated milk, 0.5 cup whole milk, 2 tablespoons butter, salt and pepper to taste	Cook bacon in a large stockpot over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble and set aside. Drain bacon grease, reserving about 1 tablespoon in the pot., Add onion to reserved bacon grease; cook and stir over medium heat until tender, about 5 minutes. Add potatoes and fill the pot with just enough water to cover. Bring to a boil and cook until potatoes are almost tender, about 5 minutes., Add fish, evaporated milk, whole milk, and butter; bring to a boil. Reduce heat to low and simmer for 30 minutes. Season with salt and pepper., Ladle chowder into bowls and top with crumbled bacon.	379 kcal	31 g	80 mg	3 g	29 g	7 g	564 mg	7 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maine	Butternut Pound Cake	https://www.allrecipes.com/recipe/24966/butternut-pound-cake/	4.9	120.0	15.0	105.0	The butternut is a native American nut that grows in New England and is also known as the white walnut.	1 cup butter, 0.5 cup shortening, 2.5 cups sugar, 5 eggs, 2 tablespoons butternut flavored extract, 1 (5 ounce) can evaporated milk, 3 fluid ounces milk, 3 cups all-purpose flour, 0.5 teaspoon salt	Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside., Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated., Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	461 kcal	58 g	105 mg	1 g	6 g	11 g	215 mg	38 g	24 g	0 g	14 servings	NaN	NaN
Africa	NaN	Maine	Sell Your Soul to the Devil Eggs	https://www.allrecipes.com/recipe/202788/sell-your-soul-to-the-devil-eggs/	4.0	35.0	15.0	20.0	If you like your deviled eggs sweet and tangy, this one is for you. A hint of onion and garlic add savory flavors.	12 eggs, 4 tablespoons white sugar, 0.25 teaspoon salt, 0.25 teaspoon onion powder, 0.125 teaspoon garlic powder, 0.125 teaspoon white pepper, 2 tablespoons yellow mustard, 1 tablespoon mayonnaise, 1 tablespoon creamy salad dressing (such as Miracle Whip®), 1 tablespoon cider vinegar, 1 pinch paprika for garnish	Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold., Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. Add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next., Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.	102 kcal	5 g	187 mg	0 g	6 g	2 g	164 mg	5 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maine	Maple Roast Turkey and Gravy	https://www.allrecipes.com/recipe/13521/maple-roast-turkey-and-gravy/	4.6	270.0	30.0	240.0	This is a New England-style turkey roasted with a maple syrup-butter rub. Try stuffing it with Cranberry, Sausage and Apple Stuffing.	2 cups apple cider, 0.33333334326744 cup real maple syrup, 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh marjoram, 2.5 teaspoons grated lemon zest, 0.75 cup butter, salt and ground black pepper to taste, 14 pounds whole turkey, neck and giblets reserved, 2 cups chopped onion, 1 cup chopped celery, 1 cup coarsely chopped carrots, 2 cups chicken stock, 3 tablespoons all-purpose flour, 1 teaspoon chopped fresh thyme, 1 bay leaf, 2 tablespoons apple brandy	Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead)., Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven., Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely., Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan., Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving., To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.	584 kcal	11 g	206 mg	1 g	65 g	11 g	314 mg	8 g	29 g	0 g	20 servings	NaN	NaN
Africa	NaN	Maine	Healthier Downeast Maine Pumpkin Bread	https://www.allrecipes.com/recipe/222122/healthier-downeast-maine-pumpkin-bread/	4.5	65.0	15.0	50.0	An old Maine favorite, this spicy bread is made healthier with the addition of whole wheat flour, pumpkin seeds, and raisins. We've also used less sugar, and replaced the oil with butter. It's best if it sits around a day, so plan on making it ahead of time.	1 (15 ounce) can pumpkin puree, 4 eggs, 0.5 cup unsalted butter, melted, 1.5 cups low-fat buttermilk, 1.5 cups packed brown sugar, 2 cups white whole wheat flour, 1.5 cups all-purpose flour, 2 teaspoons baking soda, 1.5 teaspoons salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 0.5 teaspoon ground cloves, 0.25 teaspoon ground ginger, 0.66666668653488 cup raisins, 0.66666668653488 cup pumpkin seeds, 1 tablespoon raw sugar for sprinkling on top	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans., Mix together pumpkin puree, eggs, butter, buttermilk, and brown sugar in a large bowl until well blended. Combine whole-wheat flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a small bowl. Fold flour mixture into pumpkin mixture until just blended. Gently stir in raisins and pumpkin seeds. Pour into prepared pans or muffin cups. Lightly sprinkle tops with raw sugar., Bake in preheated oven until a toothpick inserted into center comes out clean; about 50 minutes.	209 kcal	34 g	42 mg	2 g	5 g	3 g	328 mg	18 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Maine	Clam Chowder III	https://www.allrecipes.com/recipe/26395/clam-chowder-iii/	4.6	45.0	15.0	30.0	This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.	1 cup chopped onion, 3 cloves garlic, 4 cups peeled and diced potatoes, 1 cup diced celery, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 2 (10 ounce) cans minced clams, drained with juice reserved, 1 quart half-and-half cream, 0.5 teaspoon white sugar, 0.75 cup butter, melted, 0.75 cup all-purpose flour	In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside., In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes., Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.	706 kcal	47 g	183 mg	3 g	33 g	26 g	742 mg	3 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maine	Summer Squash Casserole with Nuts	https://www.allrecipes.com/recipe/16479/summer-squash-casserole-with-nuts/	4.5	70.0	30.0	40.0	This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.	1 pound summer squash, sliced, 0.25 cup butter, 0.25 cup chopped green bell pepper, 1 tablespoon white sugar, 0.5 cup chopped onion, 1 egg, 0.5 cup mayonnaise, salt and pepper to taste, 0.5 cup shredded Cheddar cheese, 0.5 cup pecans, chopped, 0.5 cup bread crumbs	Preheat oven to 350 degrees F (175 degrees C)., Bring a large pot of water to boil. Add squash, and cook until tender. Drain well., Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter., Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.	250 kcal	10 g	46 mg	2 g	5 g	7 g	198 mg	4 g	22 g	0 g	9 servings	NaN	NaN
Africa	NaN	Maine	Spiced Cauliflower	https://www.allrecipes.com/recipe/241076/spiced-cauliflower/	4.1	25.0	10.0	15.0	Cauliflower is nicely spiced with ginger, turmeric, garlic, and chile powder in this quick and easy cauliflower side dish made in the microwave.	2 teaspoons oil, 0.5 teaspoon black mustard seeds, 0.25 cup chopped onion, 1 clove garlic, minced, 0.5 teaspoon slivered fresh ginger, 0.5 teaspoon ground turmeric, 0.5 teaspoon chile powder, salt to taste, 2 cups cauliflower florets, 0.5 teaspoon lemon juice	Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes., Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl., Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.	42 kcal	4 g	NaN	2 g	1 g	0 g	55 mg	2 g	3 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maine	Annie's Lobster Bisque	https://www.allrecipes.com/recipe/215828/annies-lobster-bisque/	4.4	60.0	15.0	45.0	This is it! Creamy texture with kind of a tanginess and a bit of a bite and lots of tender lobster bits.	3 tablespoons olive oil, 1 white onion, chopped, 0.5 cup dry white wine, 0.5 cup cooking sherry, 5 tablespoons all-purpose flour, 0.5 (6 ounce) can tomato paste, 1.5 cups chicken broth, 5 cups milk, 0.25 teaspoon cayenne pepper, or to taste, 0.125 teaspoon ground black pepper, 0.5 teaspoon seafood seasoning (such as Old Bay®), 2 tablespoons Worcestershire sauce, 1 green onion, finely chopped, 1.5 cups cooked lobster claw, cut into bite-sized pieces	Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion., Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.	281 kcal	24 g	42 mg	1 g	16 g	4 g	553 mg	13 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maine	Maine Venison Stew	https://www.allrecipes.com/recipe/98768/maine-venison-stew/	4.5	560.0	20.0	540.0	Venison and vegetables are quickly tossed together and cooked until tender in a slow cooker. This is a delicious, hearty stew made with a minimum of hassle!	2 pounds venison stew meat, 8 medium potatoes, peeled and cubed, 3 medium onions, diced, 3 stalks celery, diced, 8 large carrots, peeled and diced, 3 cubes beef bouillon, 2 (14.5 ounce) cans beef broth, 2 tablespoons browning and seasoning sauce, 2 cups frozen green peas, 2 cups fresh mushrooms, sliced, salt and pepper to taste, 0.5 cup cornstarch, 1 cup water	Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours., Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.	407 kcal	62 g	86 mg	9 g	33 g	1 g	876 mg	10 g	3 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maine	New England Clam Chowder III	https://www.allrecipes.com/recipe/25683/new-england-clam-chowder-iii/	3.0	30.0	10.0	20.0	A huge batch of chowder made with chicken broth, cream and clams is seasoned with thyme and thickened with a roux.	0.5 cup butter, 1 cup all-purpose flour, 8 onions, chopped, 2 bunches celery, chopped, 1 gallon milk, 18 (16 ounce) cans minced clams, drained with juice reserved, 4 quarts chicken broth, 2 quarts heavy cream, 2 tablespoons chopped fresh thyme, salt and pepper to taste	In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside., In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently., Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.	281 kcal	11 g	108 mg	0 g	29 g	7 g	352 mg	3 g	13 g	0 g	80 servings	NaN	NaN
Africa	NaN	Maine	Mom's Apple Pie II	https://www.allrecipes.com/recipe/22881/moms-apple-pie-ii/	3.7	55.0	15.0	40.0	Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.	2 cups all-purpose flour, 1 cup whole wheat flour, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 0.75 cup vegetable oil, 3 fluid ounces milk, 6 cups apples - peeled, cored and chopped, 1 lemon, juiced, 0.5 cup white sugar, 1 teaspoon ground cinnamon, 1 tablespoon butter	Preheat oven to 425 degrees F (230 degrees C)., In a large bowl, mix white flour, whole wheat flour, baking powder and salt. Stir in oil and milk all at once with a fork. When mixture forms a ball, divide into 2 pieces. Roll out, one half at a time between two pieces of waxed paper. Line a 9 inch pie pan with one half., In a large bowl, combine apples, lemon juice, sugar and cinnamon. Mix well and pour into pie crust; dot with butter. Cover with top crust. Seal and crimp edges, and cut slits in the top for steam to escape., Bake in the preheated oven for 10 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake for another 30 minutes or until apples are soft.	464 kcal	62 g	5 mg	6 g	6 g	4 g	186 mg	23 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maine	Penne with Italian Sausage, Mushrooms, and Pumpkin Sauce	https://www.allrecipes.com/recipe/245023/penne-with-italian-sausage-mushrooms-and-pumpkin-sauce/	4.4	70.0	10.0	60.0	Penne pasta with Italian sausage, mushrooms, and savory pumpkin sauce is a warm and comforting dish for fall nights.	cooking spray, 2 ounces dried porcini mushrooms, 1 pound sweet Italian sausage links, 3 tablespoons butter, 1 large onion, chopped, 2 cloves garlic, minced, 1 tablespoon chopped fresh sage, 0.25 teaspoon ground nutmeg, 2 cups pumpkin puree, 1 cup shredded Gruyere cheese, 0.5 cup heavy whipping cream, salt and ground black pepper to taste, 1 pound penne pasta, 0.5 cup grated Parmesan cheese	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray., Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms., Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal., Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper., Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil., Bake in the preheated oven until bubbling, about 30 minutes.	560 kcal	54 g	73 mg	5 g	25 g	14 g	804 mg	5 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maine	Green Rice III	https://www.allrecipes.com/recipe/24761/green-rice-iii/	4.2	35.0	10.0	25.0	Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.	2 tablespoons olive oil, 2 bunches green onions, sliced, white parts and tops separated, 2 jalapeno peppers, seeded and minced, 2 tablespoons sherry, 2 cups uncooked long-grain rice, salt to taste, 1 teaspoon black pepper, 2 cups chicken broth, 1.5 cups water, 0.5 cup minced cilantro, 0.5 cup minced parsley	Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown., Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes., Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.	319 kcal	60 g	2 mg	3 g	7 g	1 g	370 mg	2 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maine	Mohawk Milk Cake	https://www.allrecipes.com/recipe/17917/mohawk-milk-cake/	4.2	45.0	10.0	30.0	A wonderful cake given to me by a Mohawk Indian after a bake off at the Fryeburg Fair here in Maine. It is heavy in weight but light in taste.	1 cup milk, 0.5 cup butter, 2 cups white sugar, 4 eggs, 2 tablespoons baking powder, 2 cups all-purpose flour, 1 teaspoon vanilla extract	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour and baking powder. Set aside., In a saucepan heat milk and butter until butter is melted. Remove from heat and set aside., In a large bowl, cream together the sugar and eggs until light and lemon colored. Stir in the vanilla. Beat in the flour mixture and the milk. Mix thoroughly and pour into prepared 9 inch Bundt pan., Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.	466 kcal	76 g	127 mg	1 g	8 g	9 g	381 mg	52 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maine	Maine Blueberry Ice Cream	https://www.allrecipes.com/recipe/283579/maine-blueberry-ice-cream/	NaN	760.0	10.0	10.0	This family-favorite recipe for Maine blueberry ice cream makes excellent use of a bountiful blueberry harvest.	2 cups fresh blueberries, 0.75 cup white sugar, 0.125 teaspoon salt, 2 large eggs, 1 cup whole milk, 1 pint heavy cream	Combine blueberries, sugar, and salt in a saucepan over medium heat. Crush blueberries with a spoon and cook until juices come to a slow boil, about 5 minutes. Reduce heat and cook at a low simmer, continuing to crush the mixture for about 5 minutes as it cools. Remove from the heat., Whisk eggs together in a bowl for 1 to 2 minutes until smooth. Add to the blueberry juices and mix until fully blended., Pour the entire mixture into a blender and add milk. Process for as long as you like, until very smooth. Cover and place in the refrigerator, 8 hours to overnight., Transfer cold mixture into a large bowl. Add heavy cream; gently stir only enough to blend., Pour mixture into a large ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.	446 kcal	36 g	175 mg	1 g	5 g	20 g	119 mg	32 g	33 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maine	Orange Lunch Box Cookies	https://www.allrecipes.com/recipe/10355/orange-lunch-box-cookies/	4.4	0.0	NaN	NaN	This recipe for jazzed-up sugar cookies comes from the woods of the great state of Maine.	0.75 cup butter, 1 cup packed brown sugar, 1 egg, 1 tablespoon orange zest, 1 teaspoon vanilla extract, 2 cups sifted all-purpose flour, 3 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup chopped walnuts, 0.25 cup white sugar	Cream margarine or butter, add brown sugar gradually. Add unbeaten egg, grated orange rind and vanilla. Beat well., Add flour sifted with baking powder and salt. Mix well. Chill dough until firm., Preheat oven to 350 degrees F (175 degrees C)., Mix granulated sugar and nuts. Roll dough into small balls the size of walnuts. Flatten on greased cookie tin and sprinkle with sugar and nut mixture. Bake for 10 minutes. Cool on racks. Store in tightly covered jar or tin.	607 kcal	79 g	92 mg	2 g	7 g	16 g	624 mg	44 g	31 g	0 g	6 servings	1 1/2 dozen	NaN
Africa	NaN	Maine	Hermits II	https://www.allrecipes.com/recipe/10624/hermits-ii/	4.2	0.0	NaN	NaN	This cookie recipe for molasses cookies with allspice, cinnamon, raisins, and walnuts dates back to colonial New England.	2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 0.5 teaspoon ground allspice, 0.5 cup white sugar, 0.5 cup butter, softened, 0.5 cup molasses, 2 egg whites, 1 egg, 0.5 cup raisins, 0.33333334326744 cup chopped walnuts	Preheat oven to 375 degrees F (190 degrees C)., In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well., Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts., Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.	176 kcal	27 g	24 mg	1 g	3 g	4 g	121 mg	13 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	New Hampshire	New England Clam Chowder	https://www.allrecipes.com/recipe/13078/new-england-clam-chowder-i/	4.5	50.0	15.0	35.0	This New England clam chowder with potatoes, half-and-half, and bacon is easy to prep and cooks in just 30 minutes for a great dinner standby.	4 slices bacon, diced, 1.5 cups chopped onion, 4 cups peeled and cubed potatoes, 1.5 cups water, 1.5 teaspoons salt, 0.5 teaspoon ground black pepper to taste, 3 cups half-and-half, 3 tablespoons butter, 2 (10 ounce) cans minced clams	Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes., Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes., Pour in half-and-half and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.	396 kcal	24 g	101 mg	2 g	24 g	12 g	706 mg	2 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Hampshire	New England Crab Cakes	https://www.allrecipes.com/recipe/19491/new-england-crab-cakes/	4.3	20.0	10.0	10.0	This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.	1 pound crabmeat, 0.5 cup dry bread crumbs, 1 egg, beaten, 1 tablespoon mayonnaise, 1 teaspoon prepared Dijon-style mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon Old Bay Seasoning TM, 2 tablespoons butter	In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes., Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.	452 kcal	27 g	172 mg	2 g	22 g	8 g	1277 mg	2 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Hampshire	New England Clam Chowder II	https://www.allrecipes.com/recipe/17893/new-england-clam-chowder-ii/	4.6	50.0	20.0	30.0	Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.	4 slices bacon, 0.5 cup chopped onion, 4 potatoes, peeled and cubed, 1 tablespoon all-purpose flour, 1 cup bottled clam juice, 1 cup half-and-half, 2 (6 ounce) cans minced clams, salt and pepper to taste, 0.5 cup heavy cream, 2 tablespoons chopped fresh parsley	In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside., In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat., Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender., Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)	526 kcal	47 g	98 mg	5 g	16 g	16 g	763 mg	3 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Hampshire	Old Fashion Molasses Bread	https://www.allrecipes.com/recipe/7057/old-fashion-molasses-bread/	4.4	200.0	10.0	40.0	This old-fashioned molasses bread recipe prepares the yeast dough in the bread machine. All you need to do is bake it until golden brown and delicious.	1.625 cups water, 4 cups bread flour, 2 tablespoons butter, 2 tablespoons dry milk powder, 0.33333334326744 cup molasses, 1 tablespoon active dry yeast, 2 teaspoons salt	Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start., If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle., To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled., Preheat the oven to 350 degrees F (175 degrees C)., Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.	234 kcal	44 g	6 mg	1 g	7 g	2 g	420 mg	NaN	3 g	0 g	10 servings	NaN	NaN
Africa	NaN	New Hampshire	New England Bean Dip	https://www.allrecipes.com/recipe/71221/new-england-bean-dip/	4.5	10.0	10.0	NaN	I live in New England. This is a creamy dip made with red kidney beans. This kidney bean dip is great as an appetizer with crackers.	2 cups canned kidney beans, drained, 1 small onion, minced, 0.5 cup mayonnaise, 0.5 cup sweet pickle relish, 1 pinch dry mustard, 1 dash Worcestershire sauce, 0.5 teaspoon white horseradish, 0.125 teaspoon garlic powder, 0.125 teaspoon salt, 0.125 teaspoon ground black pepper	Rinse kidney beans; set aside to drain., Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl., Gently mix in kidney beans until coated with dressing. Refrigerate until serving.	355 kcal	33 g	10 mg	9 g	8 g	3 g	757 mg	10 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Hampshire	Butternut Pound Cake	https://www.allrecipes.com/recipe/24966/butternut-pound-cake/	4.9	120.0	15.0	105.0	The butternut is a native American nut that grows in New England and is also known as the white walnut.	1 cup butter, 0.5 cup shortening, 2.5 cups sugar, 5 eggs, 2 tablespoons butternut flavored extract, 1 (5 ounce) can evaporated milk, 3 fluid ounces milk, 3 cups all-purpose flour, 0.5 teaspoon salt	Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside., Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated., Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	461 kcal	58 g	105 mg	1 g	6 g	11 g	215 mg	38 g	24 g	0 g	14 servings	NaN	NaN
Africa	NaN	New Hampshire	Maple Roast Turkey and Gravy	https://www.allrecipes.com/recipe/13521/maple-roast-turkey-and-gravy/	4.6	270.0	30.0	240.0	This is a New England-style turkey roasted with a maple syrup-butter rub. Try stuffing it with Cranberry, Sausage and Apple Stuffing.	2 cups apple cider, 0.33333334326744 cup real maple syrup, 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh marjoram, 2.5 teaspoons grated lemon zest, 0.75 cup butter, salt and ground black pepper to taste, 14 pounds whole turkey, neck and giblets reserved, 2 cups chopped onion, 1 cup chopped celery, 1 cup coarsely chopped carrots, 2 cups chicken stock, 3 tablespoons all-purpose flour, 1 teaspoon chopped fresh thyme, 1 bay leaf, 2 tablespoons apple brandy	Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead)., Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven., Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely., Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan., Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving., To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.	584 kcal	11 g	206 mg	1 g	65 g	11 g	314 mg	8 g	29 g	0 g	20 servings	NaN	NaN
Africa	NaN	New Hampshire	Clam Chowder III	https://www.allrecipes.com/recipe/26395/clam-chowder-iii/	4.6	45.0	15.0	30.0	This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.	1 cup chopped onion, 3 cloves garlic, 4 cups peeled and diced potatoes, 1 cup diced celery, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 2 (10 ounce) cans minced clams, drained with juice reserved, 1 quart half-and-half cream, 0.5 teaspoon white sugar, 0.75 cup butter, melted, 0.75 cup all-purpose flour	In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside., In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes., Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.	706 kcal	47 g	183 mg	3 g	33 g	26 g	742 mg	3 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Hampshire	Holiday Coffee Liquor	https://www.allrecipes.com/recipe/235010/holiday-coffee-liquor/	5.0	30.0	10.0	NaN	This holiday coffee liqueur made with vodka, coffee, and vanilla has been a town favorite for over 70 years!	4 cups boiling water, 4 cups white sugar, 2 cups vodka, 0.66666668653488 cup instant coffee powder, 3 tablespoons vanilla extract	Stir water, sugar, vodka, coffee, and vanilla extract together in a large bowl or pitcher until sugar is completely dissolved. Cool.	52 kcal	10 g	NaN	NaN	NaN	NaN	1 mg	10 g	NaN	0 g	84 servings	NaN	NaN
Africa	NaN	New Hampshire	New England Clam Chowder III	https://www.allrecipes.com/recipe/25683/new-england-clam-chowder-iii/	3.0	30.0	10.0	20.0	A huge batch of chowder made with chicken broth, cream and clams is seasoned with thyme and thickened with a roux.	0.5 cup butter, 1 cup all-purpose flour, 8 onions, chopped, 2 bunches celery, chopped, 1 gallon milk, 18 (16 ounce) cans minced clams, drained with juice reserved, 4 quarts chicken broth, 2 quarts heavy cream, 2 tablespoons chopped fresh thyme, salt and pepper to taste	In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside., In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently., Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.	281 kcal	11 g	108 mg	0 g	29 g	7 g	352 mg	3 g	13 g	0 g	80 servings	NaN	NaN
Africa	NaN	New Hampshire	Mom's Apple Pie II	https://www.allrecipes.com/recipe/22881/moms-apple-pie-ii/	3.7	55.0	15.0	40.0	Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.	2 cups all-purpose flour, 1 cup whole wheat flour, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 0.75 cup vegetable oil, 3 fluid ounces milk, 6 cups apples - peeled, cored and chopped, 1 lemon, juiced, 0.5 cup white sugar, 1 teaspoon ground cinnamon, 1 tablespoon butter	Preheat oven to 425 degrees F (230 degrees C)., In a large bowl, mix white flour, whole wheat flour, baking powder and salt. Stir in oil and milk all at once with a fork. When mixture forms a ball, divide into 2 pieces. Roll out, one half at a time between two pieces of waxed paper. Line a 9 inch pie pan with one half., In a large bowl, combine apples, lemon juice, sugar and cinnamon. Mix well and pour into pie crust; dot with butter. Cover with top crust. Seal and crimp edges, and cut slits in the top for steam to escape., Bake in the preheated oven for 10 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake for another 30 minutes or until apples are soft.	464 kcal	62 g	5 mg	6 g	6 g	4 g	186 mg	23 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Hampshire	Karen's Red Hot Campfire Potatoes	https://www.allrecipes.com/recipe/273575/karens-red-hot-campfire-potatoes/	5.0	60.0	15.0	45.0	This recipe is a must for your next camping trip--potatoes, onions, and bacon are cooked directly on the campfire in foil packets.	aluminum foil, 6 slices bacon, divided, 8 small red potatoes, or more to taste, halved, 1 red onion, quartered and slightly broken apart, 1 teaspoon red pepper flakes, 1 teaspoon chili powder, coarse salt and freshly ground black pepper to taste	Build a campfire and allow the fire to burn until hot., Cross two 1 1/2-foot long pieces of aluminum foil so the centers are overlapping. Place 3 strips of bacon in the center of the foil., Combine potatoes, onion, red pepper flakes, and chili powder in a bowl. Season generously with salt and pepper. Place potato mixture on top of the bacon slices and top with the remaining bacon slices., Fold the opposite ends of the foil inward to create a packet, making sure that all open spaces are sealed., Throw the packet directly on the campfire. Cook, turning as needed so the contents do not burn, until potatoes are tender and edges of the foil blacken, 45 to 60 minutes. Open packet very carefully.	208 kcal	38 g	8 mg	5 g	7 g	1 g	251 mg	3 g	4 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Hampshire	Hermits II	https://www.allrecipes.com/recipe/10624/hermits-ii/	4.2	0.0	NaN	NaN	This cookie recipe for molasses cookies with allspice, cinnamon, raisins, and walnuts dates back to colonial New England.	2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 0.5 teaspoon ground allspice, 0.5 cup white sugar, 0.5 cup butter, softened, 0.5 cup molasses, 2 egg whites, 1 egg, 0.5 cup raisins, 0.33333334326744 cup chopped walnuts	Preheat oven to 375 degrees F (190 degrees C)., In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well., Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts., Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.	176 kcal	27 g	24 mg	1 g	3 g	4 g	121 mg	13 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Rhode Island	Corn Fritters	https://www.allrecipes.com/recipe/18040/corn-fritters/	4.5	30.0	10.0	20.0	Fried corn fritters make a perfect starter, side dish, or snack. These tender treats feature a simple drop batter studded with tender corn kernels.	3 cups oil for frying, 1 cup sifted all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.25 teaspoon white sugar, 1 large egg, lightly beaten, 0.5 cup milk, 1 tablespoon shortening, melted, 1 (12 ounce) can whole kernel corn, drained	Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C)., Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn., Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden., Remove fritters with a slotted spoon and drain on paper towels.	246 kcal	42 g	49 mg	3 g	8 g	2 g	618 mg	NaN	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Rhode Island	Green Tomato Relish	https://www.allrecipes.com/recipe/19584/green-tomato-relish/	4.8	115.0	20.0	35.0	This green tomato relish is made with green tomatoes, onions, bell peppers, and spices for a tangy condiment great on sandwiches and cheese boards.	24 large green tomatoes, 12 large onions, 3 red bell peppers, halved and seeded, 3 green bell peppers, halved and seeded, cheesecloth, 5 cups white sugar, 2 cups cider vinegar, 3 tablespoons celery seed, 3 tablespoons mustard seed, 1 tablespoon salt	Working in batches, coarsely grind tomatoes, onions, red bell peppers, and green bell peppers in a grinder or food processor. Line a large colander with cheesecloth and place in the sink or a large bowl. Pour in tomato mixture to drain for 1 hour., Combine drained tomato mixture, sugar, vinegar, celery seed, mustard seed, and salt in a large, non-aluminum stockpot over high heat; bring to a boil. Reduce heat to low and simmer, stirring frequently, for 5 minutes., Sterilize enough jars and lids to hold relish (twelve 1-pint jars or six 1-quart jars). Pack relish into the sterilized jars, ensuring no spaces or air pockets. Fill the jars to the top; screw on the lids., Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water until the tops of the jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes., Remove the jars from the pot and place them on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Relish can be stored for up to a year.	32 kcal	8 g	NaN	1 g	1 g	NaN	40 mg	7 g	0 g	0 g	192 servings	NaN	NaN
Africa	NaN	Rhode Island	Johnny Cake	https://www.allrecipes.com/recipe/7694/johnny-cake/	4.7	0.0	NaN	NaN	My sister couldn't eat enough of this cake. This is her favorite.	1 cup cornmeal, 0.5 cup milk, 0.5 cup shortening, 0.5 cup white sugar, 1.3332999944687 cups cake flour, 2.5 teaspoons baking powder, 1 teaspoon salt, 1 egg, 1 cup milk	Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan., Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk., Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture., Bake for 40 to 45 minutes. Serve hot, with maple syrup.	224 kcal	30 g	18 mg	1 g	4 g	3 g	318 mg	10 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Rhode Island	Kedgeree	https://www.allrecipes.com/recipe/52972/kedgeree/	4.1	40.0	20.0	20.0	A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.	2 cups uncooked basmati rice, 2 eggs, 4 ounces smoked haddock, or other white fish, 1 bay leaf, 1 cup milk, or as needed, 1 tablespoon butter, 1 teaspoon curry powder, 4 green onions, chopped, 0.25 cup frozen green peas, salt and pepper to taste, 0.5 cup low-fat plain yogurt	Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside., Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf., Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.	977 kcal	163 g	258 mg	3 g	44 g	8 g	663 mg	13 g	17 g	0 g	2 servings	NaN	NaN
Africa	NaN	Rhode Island	Rhode Island-Style Pizza Strips aka Bakery Pizza	https://www.allrecipes.com/recipe/231060/rhode-island-style-pizza-strips-aka-bakery-pizza/	4.5	60.0	15.0	15.0	Simple pizza-flavored appetizers, inspired by the ones you can get at Italian bakeries and markets in Rhode Island, have optional pepperoni. It's best made with bulk pizza dough rather than a premade refrigerated crust.	2 pounds prepared pizza dough, 1 (28 ounce) can crushed tomatoes, 0.5 cup minced pepperoni, 0.25 cup olive oil, 3 tablespoons grated Romano cheese, 3 tablespoons white sugar, 1 teaspoon salt, 0.75 teaspoon minced garlic, 0.75 teaspoon dried oregano, 0.5 teaspoon freshly ground black pepper, 0.25 cup olive oil, divided	Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets or line with parchment paper., Divide dough in half and roll or press each half out onto each prepared baking sheet into rectangles., Mix crushed tomatoes, pepperoni, 1/4 cup olive oil, Romano cheese, sugar, salt, garlic, oregano, and black pepper in a bowl, stirring to dissolve sugar and salt. Spread half the sauce evenly over each crust, spreading it all the way to the edges. Drizzle top of each pizza with 2 tablespoons olive oil., Bake in the preheated oven until the sauce looks dry at the edges, still moist in the middle, and crusts are crisp on the bottom, 15 to 20 minutes., Let cool to room temperature on racks and cut each pizza into 8 strips about 9 inches long and 3 inches wide.	275 kcal	33 g	9 mg	2 g	8 g	2 g	723 mg	5 g	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Rhode Island	New England Clam Chowder II	https://www.allrecipes.com/recipe/17893/new-england-clam-chowder-ii/	4.6	50.0	20.0	30.0	Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.	4 slices bacon, 0.5 cup chopped onion, 4 potatoes, peeled and cubed, 1 tablespoon all-purpose flour, 1 cup bottled clam juice, 1 cup half-and-half, 2 (6 ounce) cans minced clams, salt and pepper to taste, 0.5 cup heavy cream, 2 tablespoons chopped fresh parsley	In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside., In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat., Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender., Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)	526 kcal	47 g	98 mg	5 g	16 g	16 g	763 mg	3 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Rhode Island	New York System Hot Wiener Sauce I	https://www.allrecipes.com/recipe/24168/new-york-system-hot-wiener-sauce-i/	4.5	80.0	20.0	60.0	This hearty, flavorful wiener sauce is like the kind you'll find in Rhode Island and Massachusetts. It may be frozen until ready for use. Use premium grilled wieners cooked in butter, steamed hot dog buns and the fancy mustard of your choice. Spread with mustard, the sauce, chopped onions and celery salt.	3 pounds ground beef, 2 teaspoons chili powder, 2 teaspoons dry mustard, 0.5 teaspoon ground allspice, 0.5 teaspoon ground nutmeg, 0.5 teaspoon onion salt, 0.5 teaspoon garlic salt, 0.5 teaspoon celery salt, 0.25 teaspoon minced fresh ginger root, 1 teaspoon ground cumin, 0.5 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 10 ounces ketchup	Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain., Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.	381 kcal	7 g	97 mg	0 g	20 g	12 g	582 mg	5 g	31 g	0 g	12 servings	NaN	NaN
Africa	NaN	Rhode Island	Rhode Island Red Clam Chowder	https://www.allrecipes.com/recipe/71076/rhode-island-red-clam-chowder/	3.9	45.0	20.0	25.0	How can a New Englander love Manhattan over New England clam chowder? Because I like to taste the clams, not just heavy cream with lumps. I came up with this recipe today using what I had on hand, but feel free to improvise. This tastes just like the chowder you get at the beach with clam cakes! Use a food chopper to minimize prep time.	1 (46 fluid ounce) can clam juice, 1 (10 ounce) can whole baby clams, drained and juice reserved, 2 onions, chopped, 3 large carrots, chopped, 3 large potatoes, peeled and cut into 1/2-inch cubes, 1 (10.75 ounce) can condensed tomato soup, 1 (6.5 ounce) can tomato sauce, 2 tablespoons dried parsley, ground black pepper to taste	Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.	200 kcal	37 g	33 mg	5 g	11 g	1 g	915 mg	7 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Rhode Island	Dynamite	https://www.allrecipes.com/recipe/55180/dynamite/	3.9	270.0	30.0	240.0	A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.	2 pounds ground beef, 2 green bell peppers, seeded and diced, 1 (1/4 inch x 3 inch) strip red bell pepper, seeded and diced, 1 medium yellow onion, chopped, 1 medium red onion, chopped, 2 (6 ounce) cans tomato paste, 1.5 cups water, 1 teaspoon red pepper flakes, or to taste, 8 torpedo rolls, split	Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan., Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.	643 kcal	81 g	69 mg	7 g	33 g	7 g	1160 mg	12 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Rhode Island	Rhode Island Clam Chowder	https://www.allrecipes.com/recipe/169118/rhode-island-clam-chowder/	4.6	55.0	20.0	35.0	Neither red nor white, this clear soup brings out the pure flavors of clams and potatoes.	1 pound shucked clams, 3 cups clam juice, 3 cups chicken stock, 0.25 cup butter, 2 onions, diced, 2 large stalks celery, chopped, with leaves, 1 (15 ounce) can fingerling potatoes, drained and quartered, 3 tablespoons dried dill weed, 2 tablespoons ground black pepper, 1 teaspoon salt, 1 pinch cayenne pepper, 2 drops hot pepper sauce (such as Tabasco®), or to taste, 0.25 cup chopped fresh parsley	Bring shucked clams, clam juice, and chicken stock to a simmer in a large pot over medium-high heat. Reduce heat to medium-low and simmer 15 minutes., Meanwhile, melt butter in a large skillet over medium heat. Stir in onion and celery; cook and stir until vegetables are tender. Stir onion mixture and potatoes into clams. Season with dill, black pepper, salt, cayenne pepper, and hot pepper sauce. Simmer 15 minutes longer. Sprinkle with parsley to serve.	326 kcal	33 g	75 mg	6 g	20 g	8 g	1899 mg	6 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Rhode Island	Cranberry Muffins	https://www.allrecipes.com/recipe/8393/cranberry-muffins/	3.9	40.0	20.0	20.0	This cranberry muffin recipe makes one dozen tasty muffins with a slight citrus accent, thanks to the addition of orange zest and orange juice.	1.5 cups all-purpose flour, 3 teaspoons baking powder, 0.25 teaspoon salt, 0.25 cup white sugar, 0.25 cup vegetable oil, 1 large egg, beaten, 1 cup orange juice, 1 tablespoon orange zest, 1.5 cups chopped cranberries	Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners., Sift flour, baking powder, and salt together into a bowl., Beat sugar and vegetable oil in a large bowl with an electric mixer until light, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest. Gradually add flour mixture and stir with a spoon until just combined. Fold in cranberries. Spoon batter into the prepared muffin cups, filling each 2/3 full., Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely.	136 kcal	20 g	16 mg	1 g	2 g	1 g	177 mg	7 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Rhode Island	Portuguese Steamed Clams	https://www.allrecipes.com/recipe/12766/portuguese-steamed-clams/	4.6	50.0	30.0	20.0	Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this Portuguese clams recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!	5 pounds clams in shell, scrubbed, 1.5 pounds chorizo, sliced into chunks, 1 large onion, cut into thin wedges, 1 (14.5 ounce) can diced tomatoes, 2 cups white wine, 0.25 cup olive oil	Wash clams well in a sink of cold water. Discard any clams that are already opened., In a large stockpot with a tightly fitting lid, place the cleaned clams. Add sausage, onion, tomatoes, and wine. Cover and set over high heat. Steam until all clams open up. Be sure to shake the pot often to insure even heat., Drizzle olive oil over cooked clams. Evenly divide all the ingredients among warm soup plates. Divide the broth among side cups for dipping.	697 kcal	9 g	104 mg	1 g	30 g	18 g	1567 mg	4 g	53 g	0 g	6 servings	NaN	NaN
Africa	NaN	Rhode Island	Quince Jelly	https://www.allrecipes.com/recipe/62356/quince-jelly/	3.9	70.0	30.0	40.0	An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit.	7.5 cups sugar, 3 fluid ounces liquid pectin, 4.5 cups water, 3 pounds quinces, cored and chopped, peels on, 0.25 cup lemon juice	Sterilize 8 1/2-pint jars in boiling water for at least 5 minutes, and have new lids ready., Place quinces in a large pot, and pour in water. Bring to a boil, then reduce heat to low; simmer, covered, for 15 minutes. Strain off 4 cups of juice. Mix juice with sugar and lemon juice in a heavy pot, and bring to a boil over high heat, constantly stirring. Stir in pectin, and return to a boil. Boil for 1 full minute, constantly stirring. Remove from heat and skim off foam. Ladle into hot sterile jars, and process for 10 minutes in a hot water bath to seal., Store sealed jars in a cool dark place. Refrigerate jelly after opening.	207 kcal	54 g	NaN	1 g	0 g	NaN	2 mg	47 g	NaN	0 g	32 servings	8 1/2-pint jars	NaN
Africa	NaN	Rhode Island	Dynamites	https://www.allrecipes.com/recipe/186860/dynamites/	4.7	260.0	15.0	245.0	The recipe for this loose-meat sandwich filling from Rhode Island features green bell peppers and onion with canned tomato sauce, tomato paste, and diced tomatoes.	2 teaspoons vegetable oil, 1 onion, chopped, 2 pounds ground beef, 4 green bell peppers, chopped, 1 (14.5 ounce) can diced tomatoes, 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, 1 teaspoon crushed red pepper flakes	Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir., Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.	352 kcal	15 g	92 mg	4 g	29 g	7 g	616 mg	9 g	20 g	0 g	6 servings	NaN	NaN
Africa	NaN	Rhode Island	Newport Clam Chowder	https://www.allrecipes.com/recipe/19492/newport-clam-chowder/	4.7	60.0	30.0	30.0	"This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!"	0.5 cup butter, 1.5 large onions, chopped, 0.75 cup all-purpose flour, 1 quart shucked clams, with liquid, 6 (8 ounce) jars clam juice, 1 pound boiling potatoes, peeled and chopped, 3 cups half-and-half cream, salt and pepper to taste, 0.5 teaspoon chopped fresh dill weed	Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool., In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes., In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside., Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.	337 kcal	26 g	78 mg	2 g	9 g	14 g	627 mg	2 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Rhode Island	Blueberry Muffins II	https://www.allrecipes.com/recipe/8427/blueberry-muffins-ii/	4.6	0.0	NaN	NaN	You will get gig, moist, and delicious muffins packed with fresh blueberries when you follow this simple muffin recipe.	0.5 cup butter, 1.25 cups white sugar, 2 eggs, 2 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.25 cup milk, 2.5 cups fresh blueberries, 0.25 cup white sugar	Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners., In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in., Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries., Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.	182 kcal	31 g	35 mg	1 g	2 g	4 g	165 mg	19 g	6 g	0 g	18 servings	NaN	NaN
Africa	NaN	Rhode Island	Colonial Brown Bread	https://www.allrecipes.com/recipe/60058/colonial-brown-bread/	4.5	70.0	10.0	60.0	A sweet brown bread no eggs or fat added. Best served warm from the oven.	4 cups buttermilk, 4 cups whole wheat flour, 1.3333333730698 cups all-purpose flour, 1 cup packed brown sugar, 4 teaspoons baking soda, 1 teaspoon salt	Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans., In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans., Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.	144 kcal	31 g	2 mg	3 g	5 g	0 g	353 mg	11 g	1 g	0 g	24 servings	NaN	NaN
Africa	NaN	Rhode Island	Clams and Chourico	https://www.allrecipes.com/recipe/78165/clams-and-chourico/	4.7	30.0	10.0	20.0	These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.	24 small clams in shell, scrubbed, 0.25 cup cornmeal, 0.25 cup olive oil, 3 cloves garlic, minced, 8 ounces chourico sausage, diced, 1 medium red onion, sliced, 1 pinch red pepper flakes, 1 (12 fluid ounce) can or bottle dark beer, 1 (8 ounce) bottle clam juice, 1 (28 ounce) can crushed roma tomatoes, 3 tablespoons chopped fresh oregano, 1 pinch salt and pepper to taste	Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking., Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams., Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.	435 kcal	23 g	46 mg	3 g	13 g	8 g	910 mg	6 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Rhode Island	Orange Johnny Cake	https://www.allrecipes.com/recipe/21139/orange-johnny-cake/	4.0	30.0	5.0	25.0	Corn muffin mix is flavored with grated orange zest and baked.	1 (8.5 ounce) package dry corn muffin mix, 1 egg, beaten, 0.33300000429153 cup milk, 3 tablespoons grated orange zest	Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan., In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan., Bake in preheated oven for 20 to 25 minutes, until golden brown.	88 kcal	14 g	17 mg	0 g	2 g	1 g	328 mg	3 g	3 g	0 g	12 servings	NaN	NaN
Africa	NaN	Rhode Island	Clam Fritters	https://www.allrecipes.com/recipe/12742/clam-fritters/	3.3	35.0	20.0	15.0	My stepmother got this recipe from an 80-year-old woman back in the 1940's.	1 egg, 0.5 cup all-purpose flour, 0.5 cup milk, 1 cup minced clams, 0.25 teaspoon salt, 0.125 teaspoon ground black pepper, 2 tablespoons minced onion, 2 tablespoons minced green bell pepper, 0.5 cup vegetable oil	Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties., In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.	346 kcal	15 g	53 mg	1 g	6 g	4 g	184 mg	2 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Vermont	Basic Yankee Bread Stuffing	https://www.allrecipes.com/recipe/23584/basic-yankee-bread-stuffing/	4.6	90.0	10.0	80.0	This traditional bread stuffing made with white bread, ground pork sausage, celery, onions, and sage seasoning is moist and flavorsome.	1 pound ground pork sausage, 1 tablespoon butter, 6 stalks chopped celery, 2 onions, chopped, 2 (1 pound) loaves day-old white bread, torn into small pieces, 1.5 teaspoons sage seasoning mixture, salt and pepper to taste, 2 eggs, lightly beaten, 1 cup chicken broth	Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish., Place pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside., Melt butter in a large saucepan over medium heat. Place celery and onions in saucepan; slowly cook and stir until tender., Mix together sausage, celery, onions, bread, sage, salt, and pepper in a large bowl; add eggs and enough chicken broth to make stuffing mixture moist but not mushy., Press stuffing into the prepared baking dish. Bake in the preheated oven for 1 hour, or until top is brown and crisp.	330 kcal	41 g	56 mg	3 g	12 g	4 g	985 mg	5 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Vermont	Smoked Maple Syrup Bacon	https://www.allrecipes.com/recipe/135803/smoked-maple-syrup-bacon/	4.5	7790.0	30.0	500.0	This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly.	1.5 gallons water, 2 tablespoons sodium nitrate (saltpeter), 1 cup sugar-based curing mixture (such as Morton® Tender Quick®), 2 cups coarse salt, 1 cup packed brown sugar, 0.5 cup maple syrup, 1 (14 pound) whole pork belly, maple, apple, or cherry wood chips for smoking	Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours., Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily., On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation., Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Vermont	Old Fashion Molasses Bread	https://www.allrecipes.com/recipe/7057/old-fashion-molasses-bread/	4.4	200.0	10.0	40.0	This old-fashioned molasses bread recipe prepares the yeast dough in the bread machine. All you need to do is bake it until golden brown and delicious.	1.625 cups water, 4 cups bread flour, 2 tablespoons butter, 2 tablespoons dry milk powder, 0.33333334326744 cup molasses, 1 tablespoon active dry yeast, 2 teaspoons salt	Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start., If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle., To bake conventionally, grease a 9x5-inch loaf pan. Remove dough from the bread machine pan after the Dough cycle has been completed. Shape into a loaf, and place in the prepared pan. Let rise until doubled., Preheat the oven to 350 degrees F (175 degrees C)., Bake in preheated oven until top is golden brown, about 40 minutes. Carefully tip loaf out of pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.	234 kcal	44 g	6 mg	1 g	7 g	2 g	420 mg	NaN	3 g	0 g	10 servings	NaN	NaN
Africa	NaN	Vermont	New England Bean Dip	https://www.allrecipes.com/recipe/71221/new-england-bean-dip/	4.5	10.0	10.0	NaN	I live in New England. This is a creamy dip made with red kidney beans. This kidney bean dip is great as an appetizer with crackers.	2 cups canned kidney beans, drained, 1 small onion, minced, 0.5 cup mayonnaise, 0.5 cup sweet pickle relish, 1 pinch dry mustard, 1 dash Worcestershire sauce, 0.5 teaspoon white horseradish, 0.125 teaspoon garlic powder, 0.125 teaspoon salt, 0.125 teaspoon ground black pepper	Rinse kidney beans; set aside to drain., Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl., Gently mix in kidney beans until coated with dressing. Refrigerate until serving.	355 kcal	33 g	10 mg	9 g	8 g	3 g	757 mg	10 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Vermont	Yankee Beans	https://www.allrecipes.com/recipe/72095/yankee-beans/	4.0	325.0	15.0	310.0	This is almost like putting an old baked bean recipe on hyperdrive! These Yankee beans cook conveniently in the slow cooker for an easy dish with superb taste.	1 pound dried great Northern beans, soaked overnight, 1 teaspoon canola oil, 1 large onion, chopped, 0.5 pound bacon, diced, 3 cloves garlic, minced, 1 teaspoon dried thyme, 1 pinch red pepper flakes, 0.25 cup pure maple syrup, 0.25 cup tomato puree, 2 tablespoons Worcestershire sauce, 1 tablespoon mustard powder, 1 ham bone with some meat, 3 cups boiling water, or as needed, 1 bay leaf, 1.5 tablespoons apple cider vinegar, 1 dash hot pepper sauce, or to taste, salt and pepper to taste	Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors., Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top., Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.	225 kcal	26 g	13 mg	7 g	10 g	3 g	212 mg	5 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Vermont	Simple Maple Syrup	https://www.allrecipes.com/recipe/46976/simple-maple-syrup/	4.4	10.0	5.0	5.0	We never had store bought syrup in the house, and when you taste this you'll know why. It's so simple and so good, anything else seems pointless.	2 cups white sugar, 1 cup boiling water, 0.5 teaspoon maple flavored extract	In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavoring. Serve warm.	259 kcal	67 g	NaN	NaN	NaN	NaN	NaN	67 g	NaN	0 g	6 servings	1 1/2 cups	NaN
Africa	NaN	Vermont	Stovetop Yankee Pot Roast	https://www.allrecipes.com/recipe/104763/stovetop-yankee-pot-roast/	4.4	165.0	25.0	130.0	A traditional Yankee pot roast recipe made with carrots, onions, celery, and red wine is easy to make on the stove!	0.25 cup olive oil, 1 (3 pound) beef round tip roast, flour for dredging, 3 medium onions, sliced, 3 large carrots, peeled and cut into small chunks, 3 large stalks celery, diced, 4 cloves garlic, minced, 3 whole allspice berries, salt and pepper to taste, 1 cup dry red wine, 2 (12 ounce) cans beef broth, 2 tablespoons cornstarch dissolved in a small amount of water	Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides., Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours., Remove meat to a cutting board; allow to rest for 10 minutes., While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.	388 kcal	10 g	88 mg	2 g	28 g	8 g	391 mg	3 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Vermont	Corn Fritters with Maple Syrup	https://www.allrecipes.com/recipe/56565/corn-fritters-with-maple-syrup/	4.5	30.0	15.0	15.0	Served warm with maple syrup or honey, these corn fritters with creamed corn are great for breakfast or as a snack and easier to make than you'd think!	4 cups vegetable oil for deep-frying, 1 cup cream-style corn, 1 egg, 1 cup all-purpose flour, 0.75 teaspoon baking powder, 0.5 teaspoon salt, 1 teaspoon sugar, 1 cup maple flavored pancake syrup	Heat oil in a deep fryer to 350 degrees F (175 degrees C)., Mix together cream-style corn and egg in a small bowl. Stir together flour, baking powder, salt, and sugar in a medium bowl. Add corn mixture to dry ingredients; mix until just blended., Drop batter 1/8 cup at a time into hot oil. Fry until golden brown, turning once if fritters don't turn over by themselves. Drain fritters on paper towels and serve with maple syrup.	849 kcal	33 g	17 mg	1 g	2 g	11 g	221 mg	13 g	81 g	0 g	11 servings	NaN	NaN
Africa	NaN	Vermont	Butternut Pound Cake	https://www.allrecipes.com/recipe/24966/butternut-pound-cake/	4.9	120.0	15.0	105.0	The butternut is a native American nut that grows in New England and is also known as the white walnut.	1 cup butter, 0.5 cup shortening, 2.5 cups sugar, 5 eggs, 2 tablespoons butternut flavored extract, 1 (5 ounce) can evaporated milk, 3 fluid ounces milk, 3 cups all-purpose flour, 0.5 teaspoon salt	Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside., Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated., Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	461 kcal	58 g	105 mg	1 g	6 g	11 g	215 mg	38 g	24 g	0 g	14 servings	NaN	NaN
Africa	NaN	Vermont	Maple Roast Turkey and Gravy	https://www.allrecipes.com/recipe/13521/maple-roast-turkey-and-gravy/	4.6	270.0	30.0	240.0	This is a New England-style turkey roasted with a maple syrup-butter rub. Try stuffing it with Cranberry, Sausage and Apple Stuffing.	2 cups apple cider, 0.33333334326744 cup real maple syrup, 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh marjoram, 2.5 teaspoons grated lemon zest, 0.75 cup butter, salt and ground black pepper to taste, 14 pounds whole turkey, neck and giblets reserved, 2 cups chopped onion, 1 cup chopped celery, 1 cup coarsely chopped carrots, 2 cups chicken stock, 3 tablespoons all-purpose flour, 1 teaspoon chopped fresh thyme, 1 bay leaf, 2 tablespoons apple brandy	Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead)., Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven., Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely., Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan., Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving., To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.	584 kcal	11 g	206 mg	1 g	65 g	11 g	314 mg	8 g	29 g	0 g	20 servings	NaN	NaN
Africa	NaN	Vermont	Vermont-Style Manhattan	https://www.allrecipes.com/recipe/15769/vermont-style-manhattan/	3.5	2.0	2.0	NaN	Spiced rum takes the place of bourbon here, for a flavorful switch on this classic cocktail	2 fluid ounces spiced rum, 1 fluid ounce sweet vermouth, 1 maraschino cherry	Pour rum and vermouth over ice cubes, place cherry in glass; stir, then sit back and enjoy.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Vermont	Summer Squash Casserole with Nuts	https://www.allrecipes.com/recipe/16479/summer-squash-casserole-with-nuts/	4.5	70.0	30.0	40.0	This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.	1 pound summer squash, sliced, 0.25 cup butter, 0.25 cup chopped green bell pepper, 1 tablespoon white sugar, 0.5 cup chopped onion, 1 egg, 0.5 cup mayonnaise, salt and pepper to taste, 0.5 cup shredded Cheddar cheese, 0.5 cup pecans, chopped, 0.5 cup bread crumbs	Preheat oven to 350 degrees F (175 degrees C)., Bring a large pot of water to boil. Add squash, and cook until tender. Drain well., Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter., Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.	250 kcal	10 g	46 mg	2 g	5 g	7 g	198 mg	4 g	22 g	0 g	9 servings	NaN	NaN
Africa	NaN	Vermont	Maple Syrup Pudding	https://www.allrecipes.com/recipe/84738/maple-syrup-pudding/	3.7	60.0	15.0	45.0	An 'upgraded' version of poor man's pudding, this tasty treat from Quebec substitutes maple syrup for brown sugar syrup. It's quick and easy.	3 tablespoons sugar, 2 tablespoons butter, 1 egg, 0.5 teaspoon vanilla extract, 1 cup all-purpose flour, 2 teaspoons baking powder, 0.25 teaspoon salt, 0.75 cup maple syrup, 0.66666668653488 cup milk	Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan., In a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes., Combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. Just mix enough to moisten. Pour into the prepared pan., Bake in a preheated oven for 45 minutes. The maple syrup will sink to the bottom, and the top should be lightly browned. Serve warm.	132 kcal	25 g	22 mg	0 g	2 g	2 g	135 mg	16 g	3 g	0 g	12 servings	NaN	NaN
Africa	NaN	Vermont	Vermont Maple Stout Baked Beans	https://www.allrecipes.com/recipe/276708/vermont-maple-stout-baked-beans/	4.2	1125.0	20.0	625.0	Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.	0.5 pound dried pinto beans, 0.5 pound dried navy beans, 0.5 teaspoon baking soda, water to cover, 12 ounces salt pork, rind removed, 1 sweet white onion, cut into thick slices, 1 (12 fluid ounce) can or bottle stout beer (such as 14th Star Brewing Company Maple Breakfast Stout), 1.5 cups hot water, 0.25 cup Vermont maple syrup, 0.25 cup brown sugar, 3 tablespoons molasses, 2 tablespoons balsamic vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon ground paprika, 1 teaspoon garlic salt, 1 teaspoon freshly ground black pepper, 1 teaspoon mustard powder, 0.75 teaspoon liquid smoke, salt and ground black pepper to taste	Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours., Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker., Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker., Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker., Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid., Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.	321 kcal	47 g	9 mg	10 g	11 g	3 g	418 mg	16 g	9 g	0 g	10 servings	NaN	NaN
Africa	NaN	Vermont	Peanut Butter Apple Crisp	https://www.allrecipes.com/recipe/259203/peanut-butter-apple-crisp/	4.0	60.0	15.0	45.0	Fresh apple slices are blanketed with a cinnamon-peanut butter crumble and baked into a golden brown apple crisp: the ultimate fall dessert.	2 cups peeled and sliced apples, 0.5 cup white sugar, 6 tablespoons all-purpose flour, 0.5 teaspoon ground cinnamon, 0.25 teaspoon salt, 2 tablespoons butter, 2 tablespoons peanut butter	Preheat oven to 350 degrees F (175 degrees C). Grease a shallow 8-inch baking pan., Line apple slices on the bottom of the prepared pan., Mix sugar, flour, cinnamon, and salt together in a bowl. Stir in butter and peanut butter until crumbly. Spread mixture over the apples in the pan., Bake in the preheated oven until top is golden brown, about 45 minutes.	181 kcal	30 g	10 mg	2 g	2 g	3 g	150 mg	22 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Vermont	Buttermilk-Oatmeal-Raisin Muffins	https://www.allrecipes.com/recipe/268400/buttermilk-oatmeal-raisin-muffins/	NaN	520.0	15.0	25.0	This low-sugar, flavorful muffin recipe incorporates whole wheat flour, oats, and wheat germ for nutrition and texture.	1 cup buttermilk, 1 cup rolled oats, 0.5 cup raisins, 1 cup whole wheat flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 3 tablespoons wheat germ, 0.33333334326744 cup butter, 0.25 cup packed light brown sugar, 1 tablespoon honey, 1 egg	Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight., Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin., Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl., Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well., Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened., Divide batter evenly into the prepared muffin tin., Bake in the preheated oven until set and golden brown, 22 to 28 minutes.	166 kcal	25 g	30 mg	2 g	4 g	4 g	208 mg	11 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Vermont	Mom's Apple Pie II	https://www.allrecipes.com/recipe/22881/moms-apple-pie-ii/	3.7	55.0	15.0	40.0	Mom's apple pie is your standard for all other apple pies! It is a typical New England recipe that tastes the best in the fall when the apples are at their prime.	2 cups all-purpose flour, 1 cup whole wheat flour, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 0.75 cup vegetable oil, 3 fluid ounces milk, 6 cups apples - peeled, cored and chopped, 1 lemon, juiced, 0.5 cup white sugar, 1 teaspoon ground cinnamon, 1 tablespoon butter	Preheat oven to 425 degrees F (230 degrees C)., In a large bowl, mix white flour, whole wheat flour, baking powder and salt. Stir in oil and milk all at once with a fork. When mixture forms a ball, divide into 2 pieces. Roll out, one half at a time between two pieces of waxed paper. Line a 9 inch pie pan with one half., In a large bowl, combine apples, lemon juice, sugar and cinnamon. Mix well and pour into pie crust; dot with butter. Cover with top crust. Seal and crimp edges, and cut slits in the top for steam to escape., Bake in the preheated oven for 10 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake for another 30 minutes or until apples are soft.	464 kcal	62 g	5 mg	6 g	6 g	4 g	186 mg	23 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Vermont	Maple Syrup Tarts	https://www.allrecipes.com/recipe/12332/maple-syrup-tarts/	4.0	0.0	NaN	NaN	Walnuts, maple syrup, brown sugar, an egg, and a smidgen of lemon juice and butter are stirred together and spooned into twelve prepared tart shells. Bake and serve topped with dollops of whipped cream.	12 (3 inch) unbaked tart shells, 1 egg, 1 cup real maple syrup, 1 tablespoon butter, melted, 0.25 cup packed brown sugar, 1 tablespoon lemon juice, 0.5 cup chopped walnuts	Preheat oven to 375 degrees F (190 degrees C)., Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full., Bake for 20 to 25 minutes.	270 kcal	42 g	18 mg	0 g	3 g	3 g	107 mg	25 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Vermont	Hermits II	https://www.allrecipes.com/recipe/10624/hermits-ii/	4.2	0.0	NaN	NaN	This cookie recipe for molasses cookies with allspice, cinnamon, raisins, and walnuts dates back to colonial New England.	2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 0.5 teaspoon ground allspice, 0.5 cup white sugar, 0.5 cup butter, softened, 0.5 cup molasses, 2 egg whites, 1 egg, 0.5 cup raisins, 0.33333334326744 cup chopped walnuts	Preheat oven to 375 degrees F (190 degrees C)., In a medium sized bowl, combine the flour, baking soda, cinnamon, and allspice. In a large bowl, with an electric mixer on medium, cream the sugar and butter until light yellow and fluffy. Add the molasses, egg whites, and egg; beat well., Using a wooden spoon, stir in flour mixture until flour disappears. Fold in raisins and nuts., Drop by tablespoons, 2 inches apart, onto lightly greased cookie sheets. Bake 8-9 minutes. Lightly sift confectioners' sugar over if you like.	176 kcal	27 g	24 mg	1 g	3 g	4 g	121 mg	13 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Delaware	Linguine with Clam Sauce	https://www.allrecipes.com/recipe/11951/linguine-with-clam-sauce/	4.5	20.0	5.0	15.0	Linguini with clam sauce is a quick and easy Italian dinner. The garlicky sauce is made with canned clams in butter, oil, parsley, and basil.	1 (16 ounce) package linguini pasta, 2 (6.5 ounce) cans minced clams, with juice, 0.5 cup vegetable oil, 0.25 cup butter, 1 tablespoon dried parsley, 0.25 tablespoon dried basil, 0.5 teaspoon minced garlic, ground black pepper to taste	Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain., While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic, and pepper in a large saucepan. Cook over medium heat until boiling., Serve warm clam sauce over pasta.	878 kcal	85 g	92 mg	5 g	37 g	11 g	190 mg	NaN	43 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Scott Ure's Clams And Garlic	https://www.allrecipes.com/recipe/12737/scott-ures-clams-and-garlic/	4.8	50.0	25.0	25.0	This garlic butter clams recipe steams little neck clams in a buttery, garlicky white wine broth that's perfect served over pasta with crusty bread.	50 small clams in shell, scrubbed, 2 tablespoons extra virgin olive oil, 6 cloves garlic, minced, 1 cup white wine, 2 tablespoons butter, 0.5 cup chopped fresh parsley	Wash clams to remove any dirt or sand., Heat oil in a large pot over medium heat. Sauté garlic in hot oil until tender, about 1 minute. Pour in white wine; bring to a boil. Cook until wine is reduced by half., Add clams, cover the pot, and steam just until clams start to open. Add butter, cover the pot, and continue cooking until most or all of the clams open. Discard any clams that do not open., Transfer clams and broth to 2 large bowls. Sprinkle with chopped parsley and serve.	192 kcal	4 g	24 mg	0 g	4 g	5 g	64 mg	1 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Steamed Blue Crabs	https://www.allrecipes.com/recipe/178366/steamed-blue-crabs/	4.8	65.0	40.0	25.0	This blue crab recipe uses a steaming pot of beer, vinegar, salt, and Old Bay to cook Atlantic crabs served on newspapers to make cleanup a breeze.	3 cups beer, 3 cups distilled white vinegar, 0.75 cup seafood seasoning (such as Old Bay®), divided, 0.5 cup salt, 36 live blue crabs	Combine beer, vinegar, 1/2 cup seafood seasoning, and salt in a large stockpot over high heat. Bring to a strong simmer., Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind the mouth., Fit a screen over simmering beer mixture and layer crabs on the screen., Cover and steam crabs until they turn bright orange and no blue-green color remains, 20 to 30 minutes. Sprinkle with remaining 1/4 cup seafood seasoning before serving.	183 kcal	8 g	98 mg	3 g	22 g	0 g	3548 mg	0 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Delaware	Sautéed Scallops	https://www.allrecipes.com/recipe/12827/sauteed-scallops/	4.5	10.0	5.0	5.0	Sautéed scallops in butter with crushed garlic and fresh rosemary; a very simple yet incredibly delicious shellfish main dish for two!	0.25 cup butter, 2 cloves crushed garlic, 2 sprigs fresh rosemary, 1 pound scallops	Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary., Place scallops in skillet and cook until golden brown on one side, about 2 to 3 minutes. Turn scallops over and continue to cook until firm and opaque, about 1 or 2 minutes more., Remove crushed garlic and rosemary sprigs from the pan before serving.	409 kcal	7 g	136 mg	0 g	39 g	15 g	530 mg	NaN	25 g	0 g	2 servings	NaN	NaN
Africa	NaN	Delaware	Fried Soft-Shell Crab	https://www.allrecipes.com/recipe/73867/fried-soft-shell-crab/	4.7	30.0	25.0	5.0	These fried soft-shell crabs are lightly breaded and cook in minutes. They're golden brown and crisp on the outside, tender and sweet on the inside.	4 soft-shell crabs, 1 quart oil for frying, or as needed, 0.5 cup milk, 1 large egg, 1 cup all-purpose flour, salt and pepper to taste	Lift one pointed side of the top shell of one crab; pull out and discard the gills. Lower the shell and repeat on the other side. Remove the tail flap on the bottom side by twisting and pulling. Use a pair of scissors to cut behind the eyes and remove the face. Repeat to clean remaining crabs. Rinse cleaned crabs thoroughly with cold water, then dry on paper towels., Heat oil in a deep fryer to 365 degrees F (180 degrees C)., Whisk together milk and egg in a shallow bowl. Combine flour, salt, and pepper in another shallow bowl. Lightly salt each crab. Dredge in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour to coat both sides., Working in batches if necessary, carefully lower crabs into the hot oil and fry until golden brown on one side, 1 to 2 minutes. Carefully turn and cook until golden brown on the other side, 1 to 2 minutes more. Drain on paper towels.	358 kcal	25 g	65 mg	1 g	9 g	4 g	76 mg	2 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Easy Apple Crisp	https://www.allrecipes.com/recipe/15404/easy-apple-crisp/	4.7	0.0	NaN	NaN	A sweet, crumbly cake mix mixture is spooned over sliced apples and water, and baked in a 9x13-inch pan until the apples are tender and the topping is brown and bubbly.	6 apple - peeled, cored and sliced, 1 cup water, 1 (18.25 ounce) package white cake mix, 1 cup packed brown sugar, 1 teaspoon ground cinnamon, 0.5 cup butter, melted	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish., Arrange apples in an even layer in bottom of baking dish. Pour water over apples., In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples., Bake in preheated oven for 50 to 55 minutes.	355 kcal	61 g	20 mg	2 g	2 g	6 g	344 mg	48 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Delaware	Sweet and Sour Green Beans	https://www.allrecipes.com/recipe/54073/sweet-and-sour-green-beans/	4.6	27.0	10.0	17.0	A slightly tart green bean side dish flavored with onion and bacon. Goes great with ham or pork.	2 (15 ounce) cans green beans, drained, juices reserved, 3 slices bacon, chopped, 1 cup chopped onion, 1 tablespoon all-purpose flour, 0.25 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon salt, 0.25 teaspoon pepper	Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more., Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.	83 kcal	13 g	5 mg	3 g	3 g	1 g	893 mg	8 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Delaware	Clams Casino	https://www.allrecipes.com/recipe/12722/clams-casino/	4.2	65.0	35.0	30.0	Baked, stuffed clams - the best you have ever eaten!	24 large clams, 2 tablespoons olive oil, 1 tablespoon butter, 0.5 cup minced onion, 0.25 cup chopped green bell pepper, 2 cloves garlic, minced, 1 cup dried bread crumbs, 4 slices bacon, 0.5 teaspoon dried oregano, 2 tablespoons grated Parmesan cheese, 2 teaspoons dried parsley, 0.25 teaspoon paprika, 2 tablespoons olive oil	In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside., Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside., Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool., In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil., Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.	346 kcal	24 g	29 mg	2 g	12 g	6 g	483 mg	3 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Super Summer Grilled Bluefish	https://www.allrecipes.com/recipe/87237/super-summer-grilled-bluefish/	4.6	43.0	5.0	8.0	Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb.	4 pounds bluefish fillets, 1 cup orange juice, 0.25 cup fresh lime juice, 0.25 cup fresh lemon juice, 0.25 cup olive oil, 1 tablespoon dry white wine, kosher salt and ground black pepper to taste, 0.25 cup citrus flavored seafood rub	Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes., Preheat a grill for high heat. When the grill is hot, oil the grate., Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.	722 kcal	9 g	270 mg	0 g	92 g	6 g	1884 mg	6 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Crab Stuffed Haddock	https://www.allrecipes.com/recipe/71134/crab-stuffed-haddock/	4.6	55.0	15.0	40.0	An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy.	3 tablespoons olive oil, 1 stalk celery, finely chopped, 3 green onions, finely chopped, 1 teaspoon minced garlic, 1 (6 ounce) can lump crabmeat, drained, 3 slices dry white bread, crusts removed and cubed, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 1 egg, beaten, 0.5 cup grated Romano cheese, 2 tablespoons lemon juice, 1 tomato, seeded and diced, 0.125 teaspoon ground black pepper, 5 tablespoons butter, melted, 6 (4 ounce) haddock fillets	Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish., Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended., Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.), Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.	365 kcal	9 g	157 mg	1 g	33 g	9 g	559 mg	2 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Delaware	Clam Sauce with Linguine	https://www.allrecipes.com/recipe/47125/clam-sauce-with-linguine/	4.6	40.0	20.0	20.0	This is a super fast and easy recipe. One of my favorites. Linguine is tossed with a buttery clam and mushroom sauce. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad.	1 (16 ounce) package linguine pasta, 0.5 cup butter, 3 cloves chopped garlic, 1 pound fresh mushrooms, sliced, 2 (6.5 ounce) cans chopped clams with juice, 0.5 cup chopped fresh parsley, 1 teaspoon salt, 0.5 teaspoon ground white pepper, 0.25 cup grated Parmesan cheese	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain., Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.	795 kcal	93 g	127 mg	5 g	43 g	16 g	939 mg	5 g	29 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Moist Apple Crisp	https://www.allrecipes.com/recipe/22338/moist-apple-crisp/	4.5	65.0	20.0	45.0	Apples in syrup snuggled between oaty cinnamon-crumble layers and baked.	1 cup all-purpose flour, 0.75 cup rolled oats, 1 cup brown sugar, 1 teaspoon ground cinnamon, 0.5 cup butter, melted, 4 cups peeled, cored and sliced apples, 0.5 cup white sugar, 1 tablespoon cornstarch, 0.5 cup water, 0.5 teaspoon vanilla extract	Preheat oven to 350 degrees F (175 degrees C)., In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with sliced apples., In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apples. Cover apples with remaining crumble mixture., Bake in preheated oven 45 minutes, until bubbly and golden.	374 kcal	65 g	31 mg	3 g	3 g	7 g	91 mg	45 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Delaware	Delaware Blue Crab Boil	https://www.allrecipes.com/recipe/140996/delaware-blue-crab-boil/	4.9	50.0	20.0	30.0	Dig into these Delaware blue crabs boiled in a plethora of spices. Add your favorite veggies, and treat yourself to a wonderfully delicious crab feast!	2 tablespoons dill seed, 2 tablespoons mustard seed, 2 tablespoons cumin seed, 2 tablespoons chili powder, 2 tablespoons paprika, 1 tablespoon red pepper flakes, 2 sprigs rosemary, 10 sprigs thyme, 3 sprigs dill, 2 sprigs sage, 0.5 bunch parsley, 30 live, hard-shell blue crabs	Crush the dill seed, mustard, and cumin in a spice grinder or with a mortar and pestle. Pour the spices into a 5 gallon stockpot along with the chili powder, paprika, red pepper flakes, rosemary, thyme, dill, sage, and parsley. Fill the pot 3/4 full with water, and bring to a rolling boil over an intense flame., Add the blue crabs, cover the pot, and boil until all of the shells turn red, and the meat is no longer translucent, about 20 minutes. Stir the crabs occasionally as they boil to ensure even cooking.	139 kcal	8 g	82 mg	4 g	19 g	1 g	264 mg	1 g	4 g	0 g	6 servings	NaN	NaN
Africa	NaN	Delaware	Scallops with White Wine Sauce II	https://www.allrecipes.com/recipe/69993/scallops-with-white-wine-sauce-ii/	4.6	30.0	15.0	15.0	White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.	0.5 cup chicken broth, 0.25 cup white wine, 0.5 lemon, juiced, 1 tablespoon minced shallot, 1 clove garlic, minced, 0.25 cup butter, 1 pound sea scallops, 1 tablespoon olive oil, salt and pepper to taste	Preheat the oven broiler., In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted., Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet., Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.	298 kcal	8 g	99 mg	1 g	29 g	8 g	3124 mg	0 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Berry Cobbler	https://www.allrecipes.com/recipe/21594/berry-cobbler/	4.0	45.0	10.0	35.0	This easy berry cobbler recipe is a perfect dessert. Two cups of your favorite berries are baked for a soft cakey treat. Just mix, pour, bake and eat!	2 cups all-purpose flour, 1 cup white sugar, 2.5 teaspoons baking powder, 0.5 teaspoon salt, 0.66000002622604 cup milk, 1 large egg, beaten, 3 tablespoons butter, melted, 1 teaspoon vanilla extract, 2 cups raspberries	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish., Combine flour, sugar, baking powder, and salt in a large bowl. Stir in milk, egg, butter, and vanilla until smooth. Fold in raspberries. Pour into prepared pan., Bake in the preheated oven until top is firm, 35 to 40 minutes.	285 kcal	54 g	36 mg	3 g	5 g	3 g	306 mg	28 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Delaware	Crab Cake Sauce	https://www.allrecipes.com/recipe/19474/crab-cake-sauce/	4.2	65.0	5.0	NaN	A delicious creamy crab cake sauce that's a breeze to make and tastes great. This recipe makes the perfect complement to lump crab or other seafood.	1 cup sour cream, 1 cup mayonnaise, 0.5 cup cottage cheese, 0.33300000429153 cup hot salsa, 0.25 teaspoon cayenne pepper, 1 tablespoon lemon juice, 0.5 cup plain yogurt	Combine sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice, and yogurt in a blender and puree until smooth. Chill for 1 hour before serving.	191 kcal	3 g	17 mg	0 g	3 g	5 g	203 mg	1 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Delaware	Baked Bluefish	https://www.allrecipes.com/recipe/18372/baked-bluefish/	4.5	90.0	20.0	70.0	This easy baked fish dish tastes delicious served over cooked rice, egg noodles, or on a tossed salad.	2.5 pounds bluefish fillet(s), 1 (8 ounce) container herb-seasoned dry bread stuffing mix, 1.5 cups boiling water, 0.5 cup butter, melted, salt and pepper to taste, 2 tablespoons butter, melted, 0.5 cup minced onion, 4 sprigs fresh dill weed	Preheat oven to 500 degrees F (260 degrees C)., Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter., Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal., Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.	554 kcal	30 g	163 mg	1 g	42 g	14 g	846 mg	4 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Delaware	Haddock Marinara	https://www.allrecipes.com/recipe/84425/haddock-marinara/	4.5	45.0	15.0	30.0	This was my mother's finest fish meal growing up. Even people we know who aren't fish fanatics love this dish. It can be served with rice but we love it with linguine.	2 tablespoons extra virgin olive oil, 0.5 white onion, finely chopped, 3 cloves garlic, minced, 1 (16 ounce) jar pasta sauce, 1 pound haddock fillets, 1 (14 ounce) can stewed tomatoes, drained, 0.75 cup shredded mozzarella cheese	Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil., Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce., Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.	345 kcal	24 g	81 mg	4 g	30 g	4 g	885 mg	14 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Chocolate Strawberries	https://www.allrecipes.com/recipe/21601/chocolate-strawberries/	4.8	70.0	20.0	10.0	Strawberries dipped in melted bittersweet chocolate are simple and elegant.	5 ounces bittersweet chocolate, chopped, 1 pint fresh strawberries with leaves	In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.	60 kcal	7 g	0 mg	1 g	1 g	2 g	1 mg	5 g	3 g	0 g	15 servings	NaN	NaN
Africa	NaN	Delaware	Venison with Sherry-Mushroom Sauce	https://www.allrecipes.com/recipe/102765/venison-with-sherry-mushroom-sauce/	4.5	57.0	20.0	37.0	Seasoned venison tenderloin steaks are seared then cooked in a sherry-mushroom-sweet onion sauce.	0.5 cup all-purpose flour, 0.5 teaspoon ground sage, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 4 tablespoons butter, divided, 1 cup chopped Vidalia onion, 2 cups sliced mushrooms or baby bellas, 6 (3 ounce) venison tenderloin steaks, 1 tablespoon all-purpose flour, 0.75 cup sherry, 0.25 cup water	Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan., Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove., Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.	496 kcal	34 g	170 mg	2 g	39 g	11 g	926 mg	4 g	20 g	0 g	3 servings	NaN	NaN
Africa	NaN	Delaware	Scrumptious Strawberry Shortcake	https://www.allrecipes.com/recipe/22988/scrumptious-strawberry-shortcake/	4.5	55.0	25.0	20.0	This strawberry shortcake recipe is made from scratch with butter and cream and topped with sugared berries.	3 cups all-purpose flour, 0.25 cup white sugar, 4 teaspoons baking powder, 0.75 teaspoon cream of tartar, 1 cup cold butter, cubed, 0.66666668653488 cup heavy cream, 1 large egg, beaten, 3 cups sliced fresh strawberries, 3 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., Mix together flour, 1/4 cup sugar, baking powder, and cream of tartar in a large bowl. Cut in butter with a pastry blender or 2 knives. Stir in cream and egg until incorporated. Turn out onto a lightly floured surface., Knead dough for 2 minutes. Press into a 1/2-inch-thick sheet. Cut into squares and place on baking sheets., Bake in the preheated oven until golden, about 20 minutes. Allow shortcakes to cool., Place strawberries in a medium bowl. Sprinkle with sugar; stir to combine. Split cooled shortcakes in half and spread with sugared berries.	344 kcal	35 g	74 mg	2 g	5 g	13 g	241 mg	10 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Delaware	Spicy Crab Pasta	https://www.allrecipes.com/recipe/85034/spicy-crab-pasta/	4.2	30.0	10.0	20.0	Bow tie pasta is tossed with a buttery crab and tomato sauce. Easy and delicious!	1 (16 ounce) package dry farfalle (bow tie) pasta, 0.5 cup butter, 1 (6 ounce) can crabmeat, drained and flaked, 1 (14.5 ounce) can peeled and diced tomatoes, drained, 1.5 tablespoons red pepper flakes, 1 tablespoon garlic salt, salt and pepper to taste	Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain., Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.	361 kcal	46 g	49 mg	3 g	13 g	8 g	913 mg	2 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Delaware	Crusted Salmon with Honey-Mustard Sauce	https://www.allrecipes.com/recipe/184585/crusted-salmon-with-honey-mustard-sauce/	4.7	40.0	15.0	15.0	Salmon fillets are breaded in Parmesan cheese and bread crumbs and baked before being drizzled with a simple honey-mustard sauce in this tasty recipe.	1 (1.5 pound) skinless center-cut salmon fillet, cut into 4 pieces, 1 cup milk, 0.25 cup fine bread crumbs, 2 tablespoons grated Parmesan cheese, 1 egg, 0.25 cup butter, melted, 1 tablespoon prepared yellow mustard, 1 tablespoon honey	Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray., Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes., Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess., Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes., While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.	476 kcal	13 g	167 mg	0 g	35 g	12 g	336 mg	8 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Scrapple (Mush)	https://www.allrecipes.com/recipe/162066/scrapple-mush/	4.1	660.0	20.0	160.0	Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself.	1 smoked ham hock, 4 quarts water, 2 teaspoons chicken soup base, 3 cups cornmeal, 1.5 teaspoons dried thyme leaves, 2 teaspoons rubbed sage, 1 teaspoon ground savory, 0.125 teaspoon ground allspice, 0.125 teaspoon ground nutmeg, 0.125 teaspoon ground clove, 1 teaspoon ground black pepper, 0.5 teaspoon ground white pepper, 1 pinch cayenne pepper, salt and pepper to taste, 2 tablespoons butter, 1 onion, diced, 2 cups shredded sharp Cheddar cheese	Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts., Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently., While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight., To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.	181 kcal	10 g	36 mg	1 g	9 g	5 g	120 mg	0 g	11 g	0 g	36 servings	NaN	NaN
Africa	NaN	Delaware	Easy Slow Cooker Venison Stew	https://www.allrecipes.com/recipe/32081/easy-slow-cooker-venison-stew/	4.5	490.0	10.0	480.0	An easy slow cooker stew made with venison and cream of mushroom soup.	2 pounds venison stew meat, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed golden mushroom soup, 0.5 onion, chopped, 4 carrots, cut into 1 inch pieces	In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.	278 kcal	12 g	131 mg	2 g	37 g	3 g	794 mg	4 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Delaware	Quinoa Chard Pilaf	https://www.allrecipes.com/recipe/84863/quinoa-chard-pilaf/	4.0	40.0	20.0	20.0	This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!	1 tablespoon olive oil, 1 onion, diced, 3 cloves garlic, minced, 2 cups uncooked quinoa, rinsed, 1 cup canned lentils, rinsed, 8 ounces fresh mushrooms, chopped, 1 quart vegetable broth, 1 bunch Swiss chard, stems removed	Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes., Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.	224 kcal	37 g	NaN	6 g	10 g	1 g	323 mg	3 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Delaware	Strawberry Soup III	https://www.allrecipes.com/recipe/13391/strawberry-soup-iii/	4.0	0.0	NaN	NaN	Strawberries are blended with buttermilk in this chilled soup sweetened to taste with white sugar.	2 cups strawberries, 1 cup buttermilk, 1 teaspoon granulated sugar	Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.	52 kcal	10 g	3 mg	1 g	3 g	0 g	65 mg	8 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Delaware	Clam Fritters	https://www.allrecipes.com/recipe/12742/clam-fritters/	3.3	35.0	20.0	15.0	My stepmother got this recipe from an 80-year-old woman back in the 1940's.	1 egg, 0.5 cup all-purpose flour, 0.5 cup milk, 1 cup minced clams, 0.25 teaspoon salt, 0.125 teaspoon ground black pepper, 2 tablespoons minced onion, 2 tablespoons minced green bell pepper, 0.5 cup vegetable oil	Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties., In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.	346 kcal	15 g	53 mg	1 g	6 g	4 g	184 mg	2 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Jersey	Jersey Fresh Stewed Tomatoes	https://www.allrecipes.com/recipe/254978/jersey-fresh-stewed-tomatoes/	4.9	40.0	20.0	20.0	Try this easy stewed tomato recipe for thick stewed tomatoes made from fresh vegetables from your garden. It's so much better than anything from a can!	6 large tomatoes - peeled, cored, and chopped, 0.75 cup chopped green bell pepper, 0.5 cup chopped sweet onion, 0.5 cup chopped celery, 1 teaspoon white sugar, 0.5 teaspoon salt, 0.25 teaspoon dried oregano, 0.25 teaspoon dried basil, 0.125 teaspoon black pepper, 1 tablespoon water, 1.5 teaspoons cornstarch	Cook and stir tomatoes, bell pepper, onion, and celery in a large skillet over medium heat until fragrant, about 10 minutes. Reduce the heat and continue to cook until bell pepper and onion are soft, about 5 minutes. Stir in sugar, salt, oregano, basil, and pepper., Whisk water and cornstarch together in a small bowl; stir into the skillet. Simmer tomato mixture until thickened, about 5 minutes.	37 kcal	8 g	NaN	2 g	2 g	0 g	159 mg	5 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Jersey	Pan Fried Whole Trout	https://www.allrecipes.com/recipe/12795/pan-fried-whole-trout/	4.3	32.0	20.0	12.0	There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.	4 whole (12 ounce) trout, cleaned with tails and heads on, 0.5 cup all-purpose flour, 0.5 cup cornmeal, 0.125 teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon ground black pepper, 3 tablespoons olive oil, 2 lemons - cut into wedges, for garnish	Remove gills from fish and discard. Rinse fish under cold water., In a large skillet heat oil over medium heat., In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.	711 kcal	30 g	195 mg	4 g	73 g	5 g	764 mg	0 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Jersey	Boardwalk Quality Maple Walnut Fudge	https://www.allrecipes.com/recipe/218790/boardwalk-quality-maple-walnut-fudge/	4.6	75.0	10.0	5.0	White chocolate is melted with sweetened condensed milk to make this classic maple-flavored treat.	3 cups white chocolate chips, 1 (14 ounce) can sweetened condensed milk, 0.25 cup butter, 1 teaspoon maple flavored extract, 1.5 cups broken walnuts	Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish., Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.	328 kcal	30 g	21 mg	1 g	5 g	10 g	78 mg	29 g	22 g	0 g	18 servings	NaN	NaN
Africa	NaN	New Jersey	Foil Barbecued Trout with Wine	https://www.allrecipes.com/recipe/103820/foil-barbecued-trout-with-wine/	4.3	35.0	15.0	20.0	Trout is sealed in aluminum foil with a delicious blend of ingredients, then quickly grilled to serve for dinner. A quick, easy and delicious way to cook trout.	2 trout, cleaned and head removed, 0.25 cup dry white wine, 2 tablespoons butter, melted, 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley, salt and pepper to taste	Preheat a grill for medium-high heat., On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal., Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.	536 kcal	2 g	232 mg	0 g	70 g	10 g	191 mg	1 g	23 g	0 g	2 servings	NaN	NaN
Africa	NaN	New Jersey	Best Tuna Melt (New Jersey Diner Style)	https://www.allrecipes.com/recipe/54195/best-tuna-melt-new-jersey-diner-style/	4.6	15.0	10.0	5.0	"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."	2 (5 ounce) cans tuna, drained, 0.25 cup mayonnaise, 0.25 cup finely chopped celery, 1.5 tablespoons finely chopped onion, 1 tablespoon chopped parsley, 0.75 teaspoon red wine vinegar, 1 pinch salt, 1 pinch freshly ground black pepper, 4 slices seedless rye bread, 8 slices ripe tomato, 8 slices Swiss cheese, paprika, for garnish	Preheat the oven broiler., In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper., Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices., Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.	484 kcal	22 g	76 mg	3 g	35 g	12 g	478 mg	4 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Jersey	Old-Time Taffy Pull	https://www.allrecipes.com/recipe/15670/old-time-taffy-pull/	3.8	45.0	30.0	15.0	This is a delicious and basic recipe for a taffy pull. Enjoy.	1 cup white sugar, 0.25 cup light corn syrup, 0.66666698455811 cup water, 2 tablespoons butter, 1 tablespoon cornstarch, 1 teaspoon salt, 1 teaspoon vanilla extract, 2 teaspoons almond extract, 0.5 cup sliced almonds, 10 drops green food coloring	Butter one 8-inch square pan; set aside., In a 2-quart saucepan over medium heat, combine sugar, corn syrup, water, butter, cornstarch, and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C)., Remove from the heat; stir in vanilla, almond extract, almonds, and food coloring. Pour mixture into prepared pan. Let stand until cool enough to handle. Taffy should be lukewarm in the center as well as at the edges., Fold, double, and pull taffy until it is light in color and stiff, 5 to 10 minutes. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.	98 kcal	18 g	4 mg	0 g	1 g	1 g	159 mg	14 g	3 g	0 g	16 servings	NaN	NaN
Africa	NaN	New Jersey	Jersey Fresh Tomato Soup	https://www.allrecipes.com/recipe/218791/jersey-fresh-tomato-soup/	4.8	120.0	30.0	90.0	This fresh tomato soup is perfectly seasoned with garlic, basil, and black pepper. A great way to use up a surplus of garden tomatoes!	7 cups peeled, seeded, and chopped tomatoes, 1 cup finely chopped carrots, 0.75 cup finely chopped onion, 1 (13.75 ounce) can chicken broth, 1 tablespoon white sugar, 2 teaspoons sea salt, 3 tablespoons butter, 3 tablespoons all-purpose flour, 1 cup 2% milk, 2 teaspoons dried basil, 0.5 teaspoon celery salt, 0.5 teaspoon ground black pepper, 0.25 teaspoon garlic powder	Place tomatoes, carrots, and onion in a stockpot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes. Stir in chicken broth, sugar, and salt., Melt butter over medium-low heat in a small saucepan. Whisk in flour to form a thick paste; gradually add milk, whisking continuously until thickened and smooth, about 5 minutes., Stir milk mixture into the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.	234 kcal	30 g	30 mg	6 g	7 g	6 g	1666 mg	18 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Jersey	Any Flavor Taffy	https://www.allrecipes.com/recipe/42673/any-flavor-taffy/	3.9	60.0	45.0	15.0	This taffy is made with simple ingredients. It's soft and can be made in a wide variety of flavors. The secret to the softness is the cornstarch.	2.5 cups white sugar, 3 tablespoons cornstarch, 1.3333333730698 cups water, 1 cup corn syrup, 2 tablespoons butter, 0.5 teaspoon salt, 1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix	Butter 2 large, rimmed baking sheets., Stir sugar and cornstarch together in a medium saucepan. Stir in water, corn syrup, butter, and salt until blended; bring to a boil over medium heat., Cook until mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from the heat and immediately stir in drink mix powder., Quickly pour hot mixture out onto the prepared baking sheets; let stand until cool enough to handle., Grab a few helpers and butter everyone's hands. Stretch and pull taffy until it lightens in color and becomes firm. Roll into bite-sized pieces and wrap in small squares of waxed paper.	32 kcal	8 g	1 mg	NaN	NaN	0 g	16 mg	6 g	0 g	0 g	100 servings	NaN	NaN
Africa	NaN	New Jersey	Blueberry Streusel Muffins	https://www.allrecipes.com/recipe/23309/blueberry-streusel-muffins/	4.5	50.0	20.0	30.0	Delightful blueberry muffins with an easy to make streusel topping.	0.5 cup butter, softened, 0.75 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup milk, 1.5 cups blueberries, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 0.25 teaspoon ground cinnamon, 2 tablespoons butter, chilled	Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners., In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt., Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins., Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.	251 kcal	35 g	57 mg	1 g	4 g	7 g	242 mg	17 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	New Jersey	Scrapple (Mush)	https://www.allrecipes.com/recipe/162066/scrapple-mush/	4.1	660.0	20.0	160.0	Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself.	1 smoked ham hock, 4 quarts water, 2 teaspoons chicken soup base, 3 cups cornmeal, 1.5 teaspoons dried thyme leaves, 2 teaspoons rubbed sage, 1 teaspoon ground savory, 0.125 teaspoon ground allspice, 0.125 teaspoon ground nutmeg, 0.125 teaspoon ground clove, 1 teaspoon ground black pepper, 0.5 teaspoon ground white pepper, 1 pinch cayenne pepper, salt and pepper to taste, 2 tablespoons butter, 1 onion, diced, 2 cups shredded sharp Cheddar cheese	Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts., Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently., While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight., To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.	181 kcal	10 g	36 mg	1 g	9 g	5 g	120 mg	0 g	11 g	0 g	36 servings	NaN	NaN
Africa	NaN	New Jersey	New Jersey Diner Salad	https://www.allrecipes.com/recipe/86368/new-jersey-diner-salad/	4.1	500.0	20.0	480.0	Easy and refreshing marinated salad reminiscent of the salad from the Weequahic Diner in Newark, New Jersey. A family favorite that can be made days in advance!	2 cups shredded cabbage, 2 large onions, sliced, 1 large carrot, sliced, 1 green bell pepper, seeded and chopped, 1 medium cucumber, thinly sliced, 3 tablespoons vinegar, 3 tablespoons vegetable oil, 3 tablespoons white sugar, 1 teaspoon salt	In a large bowl, toss together the cabbage, onions, carrot, pepper, and cucumber. In a small bowl, whisk together the vinegar, oil, sugar, and salt. Pour the dressing over the salad, and stir to coat. Cover tightly, and refrigerate overnight before serving.	192 kcal	25 g	NaN	3 g	2 g	2 g	598 mg	17 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Jersey	Barengate Bay Chicken	https://www.allrecipes.com/recipe/19891/barengate-bay-chicken/	4.0	55.0	15.0	40.0	This chicken dish is a favorite that I frequently make while I am on vacation down on Barnegate Bay in New Jersey. It has a wonderful hint of garlic, and has just the right amount of lemon. I love this recipe because, not only is it delicious, but you can use more or less of the ingredients required. It's all up to you! Remember to serve this with white rice because the sauce is just delicious when mixed in with it. Enjoy!	1 (10.75 ounce) can condensed cream of broccoli soup, 1 (10.75 ounce) can milk, 6 skinless, boneless chicken breast halves, 0.25 cup olive oil, 4 cloves garlic, chopped, 1 (14.5 ounce) can chicken broth, 6 fresh button mushrooms, 2 lemons, quartered and seeded	In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated., Preheat oven to 350 degrees F (175 degrees C)., Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all., Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.	275 kcal	12 g	67 mg	2 g	27 g	3 g	376 mg	4 g	14 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Jersey	Blueberry Dump Cake	https://www.allrecipes.com/recipe/7528/blueberry-dump-cake/	4.3	35.0	5.0	30.0	This blueberry dump cake is a quick-and-easy, 5-ingredient, egg-free dessert made with fresh blueberries and yellow cake mix that everyone will love.	4 cups fresh blueberries, 0.5 cup white sugar, 1 teaspoon ground cinnamon, 1 (15.25 ounce) package yellow cake mix, 0.5 cup butter, melted	Preheat the oven to 350 degrees F (175 degrees C)., Mix blueberries, sugar, and cinnamon in a 9x13-inch pan; spread evenly in the pan. Cover blueberry mixture with dry cake mix. Pour melted butter over cake mix; do not stir., Bake until the top is light brown, about 30 minutes. Serve warm or cold.	210 kcal	33 g	14 mg	1 g	2 g	4 g	225 mg	21 g	9 g	0 g	18 servings	NaN	NaN
Africa	NaN	Virginia	Best Bread Pudding with Vanilla Sauce	https://www.allrecipes.com/recipe/217181/best-bread-pudding-with-vanilla-sauce/	4.8	85.0	15.0	60.0	My mom's best bread pudding recipe is rich with milk and eggs and chock-full of raisins. It's delicious served warm with a silky vanilla sauce.	3 cups whole milk, 1.5 cups white sugar, 0.25 cup butter, melted, 3 eggs, beaten, 2 tablespoons light brown sugar, 0.5 teaspoon ground cinnamon, 10 slices hearty farmhouse-style bread, toasted and cut into cubes, 1 cup raisins, 1.25 cups whole milk, 0.5 cup light brown sugar, 2 tablespoons butter, melted, 1 egg, 1 tablespoon all-purpose flour, 1 pinch ground cinnamon, 1 pinch salt, 1 tablespoon vanilla extract	Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish., For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon mixture into the prepared baking dish., Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving., For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract., Pour sauce over warm bread pudding or serve on the side in a bowl.	546 kcal	92 g	129 mg	2 g	11 g	9 g	387 mg	72 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Virginia	Pepperoni Rolls	https://www.allrecipes.com/recipe/187812/pepperoni-rolls/	4.3	130.0	25.0	15.0	These pepperoni rolls are made with a homemade sweet, soft dough filled with savory pepperoni slices for a satisfying snack or quick and easy dinner.	1 cup warm water (100 degrees F/40 degrees C), 0.5 teaspoon white sugar, 1 (.25 ounce) package active dry yeast, 5 cups all-purpose flour, 0.75 cup white sugar, 2 teaspoons salt, 2 eggs, beaten, 0.5 cup butter, melted, 1 (8 ounce) package sliced pepperoni	Stir together 1 cup warm water and 1/2 teaspoon sugar in a small bowl until sugar dissolves. Sprinkle yeast over water; let stand for 5 minutes., Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in yeast mixture, beaten eggs, and melted butter until dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes., Place dough into a greased bowl and turn to coat with oil. Cover with a light cloth; let rise in a warm place until doubled in volume, about 1 1/2 hours., Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet., Punch down dough; divide into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle, about 4 inches square., Place 3 overlapping slices of pepperoni down the center of each dough square. Place another row of 3 pepperoni slices next to the first. Roll dough around pepperoni, pinch the edges closed, and place rolls on the prepared cookie sheet., Bake rolls in the preheated oven until bottoms are lightly browned and tops are barely golden, 14 to 16 minutes.	247 kcal	32 g	43 mg	1 g	7 g	5 g	459 mg	8 g	10 g	0 g	20 servings	NaN	NaN
Africa	NaN	Virginia	Cinnamon-Sugar Popcorn	https://www.allrecipes.com/recipe/59854/cinnamon-sugar-popcorn/	4.5	55.0	5.0	30.0	This sweet popcorn is freshly popped, tossed with cinnamon, sugar, and melted butter, then baked in the oven for a tasty snack for kids and adults.	1 cup unpopped popcorn, 0.33329999446869 cup butter, 0.66666668653488 cup white sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon salt, 0.5 teaspoon vanilla extract	Preheat the oven to 250 degrees F (120 degrees C)., Pop corn using an air popper according to the manufacturer's directions. Place into a large mixing bowl and set aside., Melt butter in a small saucepan over medium heat. Stir in sugar, cinnamon, salt, and vanilla; cook until thick and bubbly. Pour over popcorn; stir until evenly coated. Spread popcorn into a large roasting pan., Bake in the preheated oven for 10 minutes., Turn the oven off and allow popcorn to stay in the oven for 20 minutes. Remove from the oven and let cool completely before serving.	114 kcal	18 g	10 mg	2 g	2 g	3 g	100 mg	9 g	4 g	0 g	16 servings	NaN	NaN
Africa	NaN	Virginia	Steamed Blue Crabs	https://www.allrecipes.com/recipe/178366/steamed-blue-crabs/	4.8	65.0	40.0	25.0	This blue crab recipe uses a steaming pot of beer, vinegar, salt, and Old Bay to cook Atlantic crabs served on newspapers to make cleanup a breeze.	3 cups beer, 3 cups distilled white vinegar, 0.75 cup seafood seasoning (such as Old Bay®), divided, 0.5 cup salt, 36 live blue crabs	Combine beer, vinegar, 1/2 cup seafood seasoning, and salt in a large stockpot over high heat. Bring to a strong simmer., Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind the mouth., Fit a screen over simmering beer mixture and layer crabs on the screen., Cover and steam crabs until they turn bright orange and no blue-green color remains, 20 to 30 minutes. Sprinkle with remaining 1/4 cup seafood seasoning before serving.	183 kcal	8 g	98 mg	3 g	22 g	0 g	3548 mg	0 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Virginia	Bourbon Whipped Cream	https://www.allrecipes.com/recipe/16284/bourbon-whipped-cream/	4.7	5.0	5.0	NaN	It 's hard to make a bowl of cloud-like whipped cream better, but a jigger of bourbon seems to do the trick. Perfect on mincemeat, pumpkin or sweet potato pie. Or just eat it with a spoon.	1 cup heavy whipping cream, 2 tablespoons white sugar, 1.5 tablespoons premium bourbon	In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.	61 kcal	2 g	20 mg	NaN	0 g	3 g	6 mg	2 g	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	Virginia	Fried Dandelions (Appalachian Style)	https://www.allrecipes.com/recipe/214172/fried-dandelions-appalachian-style/	4.9	30.0	20.0	10.0	This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. It has a flavor similar to that of mushrooms.	2 cups all-purpose flour, 2 tablespoons seasoned salt, 1 tablespoon ground black pepper, 4 eggs, 80 unopened dandelion blossoms, stems removed, 0.5 cup butter	Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated., Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.	266 kcal	27 g	124 mg	2 g	7 g	8 g	821 mg	0 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Virginia	Virginia Apple Pudding	https://www.allrecipes.com/recipe/24958/virginia-apple-pudding/	4.5	40.0	10.0	30.0	Apples are softened in the microwave then baked in a sweet batter in this easy and quick dessert.	0.5 cup butter, melted, 1 cup white sugar, 1 cup all-purpose flour, 2 teaspoons baking powder, 0.25 teaspoon salt, 1 cup milk, 2 cups chopped, peeled apple, 1 teaspoon ground cinnamon	Preheat oven to 375 degrees F (190 degrees C)., In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth., In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter., Bake in the preheated oven 30 minutes, or until golden.	384 kcal	58 g	44 mg	2 g	4 g	10 g	343 mg	40 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Virginia	Old Virginia Wassail Cider	https://www.allrecipes.com/recipe/77899/old-virginia-wassail-cider/	4.8	15.0	5.0	10.0	A quick and delicious hot cider drink that's great for cold-weather entertaining. This old-fashioned wassail recipe is always a big hit with young and old!	2 quarts apple cider, 2 cups orange juice, 1 (46 fluid ounce) can pineapple juice, 2 (3 inch) cinnamon sticks, 1 tablespoon whole cloves, 0.5 cup honey	Combine apple cider, orange juice, pineapple juice, cinnamon sticks, cloves, and honey in a large stockpot over medium heat. Bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. Strain out cinnamon sticks and cloves before serving if desired.	170 kcal	43 g	NaN	1 g	1 g	NaN	18 mg	36 g	0 g	0 g	15 servings	NaN	NaN
Africa	NaN	Virginia	Jefferson Davis Pie	https://www.allrecipes.com/recipe/12672/jefferson-davis-pie/	4.2	75.0	20.0	55.0	Jeff Davis pie is easy to make. This is a fabulously rich pecan pie without the pecans, and the topping is an incredible whipped bourbon cream.	1 cup butter, softened, 1 cup white sugar, 1 cup packed light brown sugar, 1 cup heavy cream, 2 eggs, 2 tablespoons all-purpose flour, 1 tablespoon vanilla extract, 2 unbaked pie shells, 1 cup heavy cream, 3 tablespoons white sugar, 2 tablespoons bourbon whiskey	Preheat the oven to 425 degrees F (220 degrees C)., Mix white sugar, brown sugar, and flour in a large bowl. Add softened butter, 1 cup heavy cream, eggs, and vanilla; mix until well-blended. Pour into 2 unbaked pie shells., Bake in the preheated oven for 10 minutes, then reduce temperature to 350 degrees F (175 degrees C) and continue baking until center is set, 45 to 50 minutes., Whip 1 cup heavy cream in a mixing bowl and add sugar gradually until stiff peaks form. Gently fold in bourbon. Serve pie slices with dollops of whipped cream.	447 kcal	40 g	95 mg	1 g	3 g	16 g	223 mg	28 g	31 g	0 g	16 servings	NaN	NaN
Africa	NaN	Virginia	Cheddar and Olive Balls	https://www.allrecipes.com/recipe/38734/cheddar-and-olive-balls/	4.3	60.0	40.0	20.0	This olive ball recipe is based on one from a famous Virginia colonial tavern. I've had much better success with this recipe than the one published in their cookbook. It's great for parties, picnics, or potlucks.	18.5 ounces extra sharp Cheddar cheese, shredded, 0.5 cup butter, softened, 0.5 teaspoon paprika, 1.5 cups all-purpose flour, 45 pitted green olives	Allow cheese to sit out until it is at room temperature., Preheat the oven to 375 degrees F (190 degrees C)., Mix together cheese, butter, and paprika in a large bowl using a pastry blender. Gradually mix in flour using the pastry blender, then switch to your hands until dough forms a solid, smooth ball that is crumbly when pulled apart. If dough appears too dry, add more shredded cheese., Pinch off a small piece of dough and wrap it around an olive. Roll gently between your palms to smooth dough and seal olive inside. Place onto an ungreased cookie sheet. Repeat with remaining dough and olives. Cover olives and place into the refrigerator to firm up, about 10 minutes., Bake in the preheated oven until browned, 20 to 25 minutes. Serve hot or at room temperature.	83 kcal	4 g	18 mg	0 g	3 g	3 g	181 mg	NaN	6 g	0 g	45 servings	NaN	NaN
Africa	NaN	Virginia	Grammy's Easy Blackberry Cobbler	https://www.allrecipes.com/recipe/218018/grammys-easy-blackberry-cobbler/	4.6	40.0	10.0	30.0	Three ingredients make this blackberry dump cobbler one of the easiest to put together.	3 cups fresh blackberries, 1 (15.25 ounce) package yellow cake mix, 0.5 cup butter, softened	Preheat the oven to 350 degrees F (175 degrees C)., Spread blackberries into a 9x13-inch glass baking dish., Place cake mix into a large bowl. Mix in butter until mixture resembles cornmeal. Sprinkle evenly over blackberries., Bake in the preheated oven until blackberries are tender and topping is golden brown, about 30 minutes.	539 kcal	74 g	42 mg	5 g	5 g	11 g	676 mg	41 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Virginia	Williamsburg Orange Cake	https://www.allrecipes.com/recipe/7824/williamsburg-orange-cake/	4.8	90.0	30.0	60.0	Grated orange peel, golden raisins, and chopped nuts are folded into this delicious buttermilk cake. It's frosted with an orange liqueur-flavored buttercream.	2.75 cups cake flour, 1.5 cups white sugar, 1.5 teaspoons baking soda, 0.75 teaspoon salt, 0.5 cup butter, softened, 0.25 cup shortening, 1.5 cups buttermilk, 3 eggs, 1 cup golden raisins, chopped, 0.5 cup chopped walnuts, 1 tablespoon orange zest, 1.5 teaspoons vanilla extract, 1 recipe Williamsburg Butter Frosting	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9-inch round cake pans, or three 8-inch round cake pans., In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan., Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.	284 kcal	43 g	45 mg	1 g	4 g	5 g	273 mg	23 g	11 g	0 g	18 servings	NaN	NaN
Africa	NaN	Virginia	Eaton's Easy Pulled Pork	https://www.allrecipes.com/recipe/235362/eatons-easy-pulled-pork/	4.8	495.0	15.0	480.0	This tender pork sandwich filling is sweet and tangy. A slow cooker makes cooking this family favorite a breeze.	1 onion, thinly sliced, 4.5 pounds bone-in pork loin end roast, salt and ground black pepper to taste, 0.75 cup cider vinegar, 0.25 cup water, 0.5 (18 ounce) bottle hickory brown sugar barbeque sauce, 3 tablespoons brown sugar, or to taste	Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water., Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, barbeque sauce, and brown sugar.	270 kcal	14 g	71 mg	0 g	24 g	5 g	341 mg	11 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	Virginia	Real Southern Peanut Butter Pie	https://www.allrecipes.com/recipe/235788/real-southern-peanut-butter-pie/	4.6	140.0	15.0	5.0	Made with peanut butter, custard, and topped with whipped topping, this Southern peanut butter pie is the real deal.	0.75 cup confectioners' sugar, 0.33333334326744 cup peanut butter, 1 baked (9-inch) pie crust, 2 cups milk, 0.5 cup white sugar, 0.33333334326744 cup all-purpose flour, 2 egg yolks, beaten, 0.125 teaspoon salt, 2 teaspoons butter, 1 teaspoon vanilla extract, 1 (4 ounce) container frozen whipped topping, thawed	Stir confectioners' sugar and peanut butter together in a bowl until crumbly. Remove 2 tablespoons peanut butter mixture to a small bowl and reserve as a garnish. Spread remaining peanut butter mixture into the bottom of the pie crust., Whisk milk, white sugar, flour, egg yolks, and salt together in a saucepan over medium heat until mixture begins to bubble and thicken, 5 to 10 minutes. Remove from heat and stir in butter and vanilla. Pour milk mixture over peanut butter mixture and cool pie completely in refrigerator, at least 2 hours., Spread whipped topping over chilled pie and sprinkle reserved 2 tablespoons peanut butter mixture over the top.	389 kcal	47 g	59 mg	2 g	8 g	8 g	241 mg	31 g	20 g	0 g	8 servings	NaN	NaN
Africa	NaN	Virginia	Hoppin' Juan	https://www.allrecipes.com/recipe/230316/hoppin-juan/	5.0	40.0	20.0	20.0	Give your New Year's Day good-luck dish of black-eyed peas a spicy Southwest flavor with canned hot tomatoes, jalapeno peppers, and bacon.	2 tablespoons butter, 1 yellow onion, chopped, 1 red bell pepper, chopped, 2 small jalapeno peppers, chopped, 2 cloves garlic, minced, 2 cups cooked white rice, 1 (15 ounce) can black-eyed peas, drained and rinsed, 1 (10 ounce) can diced tomatoes with habaneros (such as RO*TEL® Hot), drained, 4 slices cooked bacon, chopped, salt and ground black pepper to taste	Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.	231 kcal	32 g	19 mg	4 g	9 g	4 g	612 mg	3 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Virginia	Virginia Clise Bread	https://www.allrecipes.com/recipe/79350/virginia-clise-bread/	4.5	180.0	60.0	20.0	These are by far the best rolls I've ever had! My neighbor's mom makes these and passed the recipe along. They are scrumptious! This recipe makes a lot of rolls. You can freeze the dough after forming it into rolls.	3 (.25 ounce) packages active dry yeast, 0.5 cup sugar, 6 cups warm water, 1 cup shortening, melted, 2 teaspoons salt, 5 pounds all-purpose flour	In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture., Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic., Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour., Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C)., Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.	263 kcal	46 g	NaN	2 g	6 g	1 g	119 mg	3 g	6 g	0 g	40 servings	NaN	NaN
Africa	NaN	Virginia	Colonial Port-Beef Pie	https://www.allrecipes.com/recipe/261320/colonial-port-beef-pie/	4.0	184.0	30.0	124.0	Indulge your Christmas dinner guests with this colonial-style beef pie, flavored with a port wine reduction and portobello mushroom sauce.	1 tablespoon butter, 1 large shallot, finely chopped, 1 (750 milliliter) bottle tawny port, 3 sprigs fresh thyme, 2.5 cups chicken broth, 1 portobello mushroom cap, cut into 1/2-inch slices, 3 tablespoons cornstarch, 1 teaspoon balsamic vinegar, sea salt to taste, freshly ground black pepper to taste, 1.5 pounds diced beef stew meat, 1 large onion, 2 cups all-purpose flour, 1 teaspoon salt, 0.66666668653488 cup butter, softened, 2 tablespoons butter, softened, 0.25 cup cold water, 3 tablespoons cold water	Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallot; cook and stir until softened, about 5 minutes. Add port and thyme; bring to a boil over high heat. Reduce heat to medium-low; cook until sauce is reduced to 1/2 cup, about 35 minutes., Bring chicken broth to a simmer in a small saucepan. Turn off heat and add half the mushroom slices. Let mushrooms soak, 15 to 20 minutes., Use a slotted spoon to transfer soaked mushrooms to a small bowl. Strain the chicken broth from the saucepan into a separate bowl, pouring it through a coffee filter or cheesecloth to remove any sediment., Dice the soaked mushrooms and transfer to the port sauce. Add the strained chicken-mushroom broth., Bring the sauce to a boil. Reduce heat to medium-low. Cook and stir until reduced to 1 1/2 cups, about 15 minutes., Mix cornstarch with 1/4 cup cold water in a bowl. Whisk cornstarch slurry rapidly into the simmering sauce until thickened, about 3 minutes. Add balsamic vinegar, salt, and pepper., Heat a skillet over medium-high heat. Saute beef until meat is still slightly pink in the center, 6 to 7 minutes. Transfer to a bowl. Saute remaining mushrooms and onion in the beef drippings until tender, about 5 minutes. Add to the bowl with the beef., Preheat the oven to 400 degrees F (200 degrees C)., Combine flour and salt in a bowl. Cut 2/3 cup plus 2 tablespoons butter into the flour using 2 knives or a pastry blender until mixture is crumbly. Add 1/4 cup plus 3 tablespoons cold water; mix until dough pulls away from edges of the bowl. Divide dough in half; set 1 portion aside and roll the other half onto a floured surface. Press dough into a 10-inch pie pan to form the bottom crust., Spread the vegetable-beef mixture over the crust in the pie pan. Pour sauce on top, spreading to the edges. Roll out the other half of the dough and cover pie with the crust; seal the edges., Bake in the preheated oven until flaky and golden, about 45 minutes. Cool for 15 minutes.	448 kcal	26 g	81 mg	1 g	15 g	14 g	700 mg	2 g	25 g	0 g	10 servings	NaN	NaN
Africa	NaN	Virginia	Aunt Bert's Fruitcake Cookies	https://www.allrecipes.com/recipe/246370/aunt-berts-fruitcake-cookies/	3.0	60.0	30.0	30.0	Like bite-size rich fruitcakes, this big batch of Christmas cookies is loaded with bourbon-soaked dried fruit, candied fruit, and pecans.	1 pound white raisins, 1 pound red and green candied cherries, chopped, 1 pound dates, pitted and chopped, 6 slices candied pineapple, chopped, 1 cup bourbon whiskey, divided, or as needed, 1 cup butter, softened, 1 cup brown sugar, 3 eggs, 1 tablespoon vanilla extract, 1 tablespoon ground cinnamon, 28 ounces pecans, chopped, 3 cups self-rising flour	Preheat oven to 250 degrees F (120 degrees C)., Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak., Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg., Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets., Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.	204 kcal	25 g	15 mg	2 g	2 g	2 g	97 mg	16 g	11 g	0 g	70 servings	NaN	NaN
Africa	NaN	Virginia	Aunt Dot's Brunswick Stew	https://www.allrecipes.com/recipe/54465/aunt-dots-brunswick-stew/	3.8	210.0	30.0	180.0	This recipe is adapted from a recipe shared by our Aunt Dot. The ground turkey makes it healthier, although ground beef can be used instead. Can be made in a slow cooker for an easy yummy meal! Good Virginia cooking!	2 cups water, 2 potatoes, diced, 1 onion, chopped, 1 (15 ounce) can peas, drained, 1 (15.25 ounce) can whole kernel corn, with liquid, 2 (14.5 ounce) cans peeled and diced tomatoes with juice, 1 pound ground turkey, 4 slices bacon, diced, 3 teaspoons salt, or to taste, 3 teaspoons ground black pepper, or to taste, 3 teaspoons garlic salt, or to taste, 1 tablespoon sugar, 1 tablespoon all-purpose flour	Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes)., Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally., Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.	399 kcal	43 g	72 mg	7 g	23 g	5 g	2859 mg	11 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Virginia	Crissi's Sweet Potato Biscuits	https://www.allrecipes.com/recipe/79564/crissis-sweet-potato-biscuits/	3.0	40.0	20.0	20.0	Use your leftover sweet potatoes in this yummy biscuit recipe made with wheat germ and seasoned with nutmeg or cardamom.	1 cup sifted all-purpose flour, 0.25 cup toasted wheat germ, 2 tablespoons baking powder, 0.5 teaspoon salt, 0.33333334326744 cup butter, melted, 0.25 cup evaporated milk, heated, 1 cup mashed sweet potatoes, 2 tablespoons milk, 1 pinch ground nutmeg	Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet., Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth., On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.	230 kcal	27 g	31 mg	2 g	5 g	7 g	618 mg	2 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Virginia	Virginia Eggnog	https://www.allrecipes.com/recipe/240730/virginia-eggnog/	3.0	70.0	10.0	NaN	Virginia eggnog takes classic eggnog and adds whisky and rum for an extra boozy drink for the holiday season.	1 cup white sugar, or more to taste, 10 eggs, divided, 1 quart milk, 1 quart heavy whipping cream, 0.25 cup rum, 0.25 cup whisky	Beat sugar and egg yolks together in a bowl using an electric mixer until very light in color. Mix milk and cream into yolk mixture., Beat egg whites in a separate bowl using an electric mixer until stiff peaks form, adding more sugar, if desired. Fold egg whites into milk mixture until eggnog is smooth. Stir rum and whisky into eggnog. Refrigerate until chilled, at least 1 hour.	231 kcal	12 g	135 mg	NaN	5 g	10 g	61 mg	10 g	18 g	0 g	24 servings	NaN	NaN
Africa	NaN	Virginia	Grilled Jerk Pork Tenderloin	https://www.allrecipes.com/recipe/62223/grilled-jerk-pork-tenderloin/	4.4	529.0	30.0	14.0	Apple cider makes this jerk marinade unique, and a bit untraditional. For smoky flavor, add apple or hickory wood chips to the hot coals before grilling. Grilled pineapple makes a great side dish.	2 habanero peppers, seeded, 1 small onion, chopped, 2 bunches green onions, chopped, 1 (1 inch) piece fresh ginger, peeled and thinly sliced, 3 cloves garlic, peeled, 0.25 cup apple cider, 0.25 cup white vinegar, 3 tablespoons soy sauce, 2 tablespoons olive oil, 1.5 tablespoons packed brown sugar, 0.75 teaspoon mustard seed, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 tablespoon dried thyme, 1 tablespoon ground allspice, 1 teaspoon ground nutmeg, 0.5 teaspoon ground cinnamon, 1 cup wood chips, soaked, 2.5 pounds pork tenderloin, butterflied and pounded to 3/4 inch	Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth., Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours., Preheat grill for medium-high heat., Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C)., Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.	248 kcal	11 g	79 mg	2 g	27 g	3 g	1125 mg	5 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Carolina	Old Charleston-Style Shrimp and Grits	https://www.allrecipes.com/recipe/220895/old-charleston-style-shrimp-and-grits/	4.9	75.0	30.0	45.0	This shrimp and grits recipe is a traditional low-country favorite featuring tender shrimp, andouille sausage, and bell peppers served over cheese-flavored grits.	3 cups water, 2 teaspoons salt, 1 cup coarsely ground grits, 2 cups half-and-half, 2 pounds uncooked shrimp, peeled and deveined, salt to taste, 1 pinch cayenne pepper, or to taste, 1 medium lemon, juiced, 1 pound andouille sausage, cut into 1/4-inch slices, 5 slices bacon, 1 medium green bell pepper, chopped, 1 medium red bell pepper, chopped, 1 medium yellow bell pepper, chopped, 1 cup chopped onion, 1 teaspoon minced garlic, 0.25 cup butter, 0.25 cup all-purpose flour, 1 cup chicken broth, 1 tablespoon Worcestershire sauce, 1 cup shredded sharp Cheddar cheese	Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm., Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate., Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet., Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet., Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes., Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside., Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily., Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes., Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow., Spoon grits onto plates and serve shrimp mixture over top.	618 kcal	16 g	270 mg	1 g	39 g	20 g	1635 mg	3 g	44 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Carolina	Dave's Low Country Boil	https://www.allrecipes.com/recipe/44033/daves-low-country-boil/	4.8	60.0	30.0	30.0	Low country boil is a famously flavorful one-pot feast of seafood, sausage, potatoes, and corn. It's an outdoor cooking classic, but fun indoors too.	1 tablespoon seafood seasoning (such as Old Bay®), or to taste, 5 pounds new potatoes, 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces, 8 ears fresh corn, husks and silks removed, 5 pounds whole crab, broken into pieces, 4 pounds fresh shrimp, peeled and deveined	Heat a large pot of water over an outdoor cooker, or on the stovetop over medium-high heat. Add seafood seasoning to taste and bring to a boil., Add potatoes and sausage and cook for 10 minutes. Break corn ears in half; add corn and crab and cook for another 5 minutes., Add shrimp when potatoes are almost tender and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer., Drain off and discard the water. Pour the contents out onto a picnic table covered with newspaper.	722 kcal	46 g	333 mg	6 g	68 g	9 g	1576 mg	5 g	29 g	0 g	15 servings	NaN	NaN
Africa	NaN	South Carolina	South Carolina She-Crab Soup	https://www.allrecipes.com/recipe/68978/south-carolina-she-crab-soup/	4.3	60.0	15.0	45.0	This she-crab soup is a rich, creamy bisque made with lump crab meat flavored with Worcestershire, hot pepper sauce, dill, chives, and sherry wine.	5 tablespoons butter, 5 tablespoons all-purpose flour, 1 small white onion, grated, 1 stalk celery, grated, 2 cloves garlic, minced, salt and pepper to taste, 2 quarts half-and-half cream, 1 pint heavy cream, 1 cup chicken broth, 0.5 cup sherry wine, 2 tablespoons chopped fresh dill, 2 teaspoons Worcestershire sauce, 1 teaspoon hot pepper sauce, 1 pound lump crabmeat, 2 tablespoons chopped fresh chives	Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste; cook and stir for about 3 minutes. Mix in onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes., Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth; bring to a simmer. Pour in 1/2 of the sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer until soup has reduced by 1/3, about 30 minutes. Add crabmeat; simmer for 10 more minutes., Ladle soup into bowls. Top each serving with a splash of remaining sherry and sprinkle of chives.	677 kcal	20 g	240 mg	0 g	21 g	36 g	485 mg	1 g	58 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Carolina	Old-Fashioned Roasted Pecans	https://www.allrecipes.com/recipe/146707/old-fashioned-roasted-pecans/	4.9	75.0	15.0	60.0	These roasted pecans are baked in the oven with brown sugar, cinnamon, and a bit of salt for a sweet, Southern-style snack at Christmas or year-round.	1 large egg white, 1 tablespoon water, 2.25 cups pecan halves, 0.5 cup white sugar, 1.5 teaspoons ground cinnamon, 0.25 teaspoon salt	Preheat the oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan., Combine egg white and water in a mixing bowl; beat until fluffy. Fold in pecans to coat evenly., Combine sugar, cinnamon, and salt in a shaker or cup with a lid. Dust pecans evenly with sugar mixture, then spread onto the prepared pan., Bake in the preheated oven, stirring every 15 minutes, until toasted and fragrant, about 1 hour. Cool pecans on the pan, then store in an airtight container.	283 kcal	18 g	NaN	3 g	4 g	2 g	80 mg	14 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Carolina	Slow Cooker Carolina BBQ	https://www.allrecipes.com/recipe/148544/slow-cooker-carolina-bbq/	4.7	735.0	15.0	720.0	A perfect Carolina pulled pork recipe. Grab a slow cooker for a big pork shoulder, cider vinegar, and pepper sauce to bring Carolina to your kitchen.	1 (5 pound) bone-in pork shoulder roast, 1 tablespoon kosher salt, 0.5 teaspoon ground black pepper, or to taste, 1.5 cups apple cider vinegar, 2 tablespoons brown sugar, 1.5 tablespoons hot pepper sauce, 2 teaspoons cayenne pepper, 2 teaspoons crushed red pepper flakes	Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands., Remove pork from the slow cooker and discard any bones. Strain off the liquid, reserving 2 cups (discard any extra). Shred pork using tongs or two forks, and return to the slow cooker., Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker., Cover and keep on Low setting until serving.	293 kcal	4 g	91 mg	0 g	28 g	6 g	776 mg	3 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	South Carolina	Frogmore Stew	https://www.allrecipes.com/recipe/19481/frogmore-stew/	4.8	40.0	10.0	30.0	Frogmore stew is a traditional South Carolina low country boil made with unpeeled shrimp, corn on the cob, new red potatoes, and hot smoked sausage.	6 quarts water, 0.75 cup Old Bay Seasoning TM, 2 pounds new red potatoes, 2 pounds hot smoked sausage links, cut into 2 inch pieces, 12 ears corn - husked, cleaned and quartered, 4 pounds large fresh shrimp, unpeeled	Bring water and Old Bay seasoning to a boil in a large stockpot over high heat., Add potatoes; cook for 15 minutes. Add sausage; cook for 5 more minutes. Add corn; cook for 5 more minutes. Stir in shrimp; cook until shrimp are pink, about 5 minutes. Drain immediately and serve.	499 kcal	39 g	299 mg	5 g	53 g	5 g	2733 mg	5 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	South Carolina	Charleston Red Rice	https://www.allrecipes.com/recipe/214070/charleston-red-rice/	4.3	80.0	15.0	65.0	This red rice recipe is a Carolina Lowcountry tradition — cooked rice is baked with tomato sauce, bacon, and onion to make a savory side dish.	cooking spray, 6 cups boiling water, 2 cups uncooked long-grain white rice, 1 tablespoon salt, 6 slices bacon, 2 onions, chopped, 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, 1 tablespoon white sugar, 2 teaspoons Worcestershire sauce, 1 dash hot pepper sauce	Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish., Bring water, rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes., While rice is cooking, cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle., Cook and stir onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and continue to simmer for 10 minutes., Spoon cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined., Cover the dish and bake in the preheated oven for 45 minutes.	331 kcal	52 g	14 mg	3 g	8 g	3 g	1388 mg	8 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Carolina	Chicken Bog	https://www.allrecipes.com/recipe/9057/chicken-bog/	4.3	2731.0	20.0	2701.0	This chicken bog is the epitome of Lowcountry cooking, made with chicken, smoked sausage, rice, and onion. Perfect comfort food for a cold night!	6 cups water, 1 (3 pound) whole chicken, 1 medium onion, chopped, 1 tablespoon salt, 3.5 cups chicken broth, 0.5 pound smoked sausage of your choice, sliced, 1 cup long-grain white rice, 2 tablespoons Italian-style seasoning, 2 cubes chicken bouillon	Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C)., Transfer chicken to a cutting board to cool for 10 to 15 minutes. Skim and discard fat from cooking liquid. Measure 3 1/2 cups cooking liquid and place into a 6-quart saucepan. Discard remaining cooking liquid., Remove and discard chicken skin and bones. Chop meat into bite-sized pieces., Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.	717 kcal	29 g	195 mg	1 g	50 g	13 g	2197 mg	2 g	43 g	0 g	6 servings	NaN	NaN
Africa	NaN	South Carolina	Charleston Shrimp 'n' Gravy	https://www.allrecipes.com/recipe/87985/charleston-shrimp-n-gravy/	4.6	40.0	20.0	20.0	Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.	3 slices bacon, 1 onion, chopped, 1 green bell pepper, seeded and chopped, 2 teaspoons seasoned salt with no MSG, ground black pepper to taste, garlic powder to taste, 2 tablespoons butter, 4 tablespoons all-purpose flour, divided, 1 pound large shrimp, peeled and deveined, 1.5 cups chicken stock, 1 green onion, chopped	Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat., When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.	263 kcal	13 g	196 mg	1 g	28 g	5 g	1088 mg	2 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	South Carolina	South Carolina Catfish Stew	https://www.allrecipes.com/recipe/285733/south-carolina-catfish-stew/	4.7	50.0	20.0	30.0	Loaded with bacon, potatoes, onions, and spices, this South Carolina catfish stew is simple to make and delicious to eat.	1 (10.5 ounce) can condensed tomato soup, 1 (10.5 ounce) can water, 1 cup ketchup, 1 cup hot pepper sauce (such as Frank's® RedHot), 3 tablespoons Worcestershire sauce, 2 tablespoons butter, 1 teaspoon browning sauce, 4 medium potatoes, peeled and diced, 12 ounces bacon, cut into 1-inch pieces, or more to taste, 1 large sweet onion, chopped, 0.5 teaspoon dried thyme, 0.5 teaspoon chili powder, salt and ground black pepper to taste, 2 pounds catfish fillets	Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil., Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.	323 kcal	28 g	60 mg	3 g	21 g	5 g	1399 mg	10 g	14 g	0 g	10 servings	NaN	NaN
Africa	NaN	South Carolina	Beaufort Stew	https://www.allrecipes.com/recipe/39302/beaufort-stew/	4.6	35.0	15.0	20.0	Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional South Carolina Low Country favorite.	1 pound smoked sausage links, sliced, 10 frozen small corn cobs, 10 small red potatoes, 1 (3 ounce) package dry crab boil, 1.5 pounds unpeeled, large fresh shrimp, salt to taste	Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat., Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.	548 kcal	55 g	168 mg	6 g	34 g	7 g	1303 mg	6 g	20 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Carolina	NaN	https://www.allrecipes.com/gallery/what-food-is-south-carolina-known-for/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	South Carolina	Shrimp and Cheesy Grits with Bacon	https://www.allrecipes.com/recipe/220903/shrimp-and-cheesy-grits-with-bacon/	4.6	60.0	30.0	30.0	Tender cheesy grits are served with cooked shrimp and bacon in a Carolina brunch classic.	1.5 cups chicken broth, 1.5 cups evaporated milk, 0.75 cup quick-cooking grits, 0.5 teaspoon salt, 1 cup shredded Cheddar cheese, 1 cup chopped raw bacon, 2 tablespoons bacon drippings, 1 pound uncooked medium shrimp, peeled and deveined, 0.5 cup diced green bell pepper, 0.5 cup diced onion, 1 tablespoon shredded Cheddar cheese, or as desired	Pour chicken broth and evaporated milk into a large saucepan and bring to a boil. Stir in grits and salt; return to a boil. Reduce heat to low, cover, and simmer grits, stirring often, until thick, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm., Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until crisp, 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Drain all but 2 tablespoons bacon drippings from the skillet., Return the skillet to medium heat. Cook and stir shrimp, bell pepper, and onion in hot bacon drippings until shrimp are bright pink and no longer translucent inside and bell pepper is tender, 5 to 8 minutes. Stir cooked bacon into shrimp mixture., Spread grits into a serving dish, top with shrimp mixture, and garnish with 1 tablespoon Cheddar cheese.	446 kcal	17 g	248 mg	1 g	39 g	13 g	1120 mg	11 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	South Carolina	Gullah Red Rice	https://www.allrecipes.com/recipe/283208/gullah-red-rice/	3.0	80.0	15.0	65.0	Gullah red rice is baked with sausage, bacon, and a tomato sauce blend for tons of flavor--it's a South Carolina favorite!	4 slices bacon, chopped, 1 green bell pepper, chopped, 1 small onion, chopped, 2 smoked sausage links, sliced, 1 (8 ounce) can tomato sauce (such as Hunt's®), 1 (8 ounce) can tomato paste (such as Hunt's®), 1 cup water, 2 cups uncooked parboiled (converted) rice, 1 tablespoon white sugar, 1 teaspoon salt, or to taste, 1 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder	Place bacon in a pot and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Add bell pepper and onion to bacon grease and saute over medium heat until soft, about 5 minutes. Add sausage and cook and stir until browned, 8 to 10 minutes. Remove mixture from the pan to a bowl., Pour tomato sauce and tomato paste into the same pot, along with 1 cup water. Bring to a boil; add rice, sugar, salt, pepper, onion powder, and garlic powder. Bring back to a boil; reduce heat and let simmer over medium-low heat for 10 minutes., Meanwhile, preheat the oven to 350 degrees F (175 degrees C)., Transfer the rice mixture to a 9x13-inch baking pan. Cover with foil., Bake in the preheated oven until liquid has evaporated and rice is tender, about 25 minutes.	309 kcal	48 g	17 mg	3 g	11 g	3 g	1024 mg	8 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	South Carolina	Carolina Style Ribs	https://www.allrecipes.com/recipe/51753/carolina-style-ribs/	4.2	270.0	30.0	240.0	Pork ribs are seasoned, smoked and basted with a thick and spicy mustard sauce for a truly satisfying South Carolina-style feast!	0.5 cup brown sugar, 0.33333334326744 cup fresh lemon juice, 0.25 cup white vinegar, 0.25 cup apple cider vinegar, 1 tablespoon Worcestershire sauce, 0.25 cup molasses, 2 cups prepared mustard, 2 teaspoons dried minced garlic, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon crushed red pepper flakes, 0.5 teaspoon white pepper, 0.25 teaspoon cayenne pepper, 2 racks pork spareribs, 0.5 cup barbeque seasoning, or to taste	In a medium bowl, whisk together brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses, and mustard. Season with garlic, salt, pepper, red pepper flakes, white pepper, and cayenne pepper; mix well and set aside., Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C)., Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil and serve on the side.	750 kcal	24 g	192 mg	2 g	49 g	18 g	3406 mg	16 g	51 g	0 g	10 servings	NaN	NaN
Africa	NaN	South Carolina	Carolina Style Low Carb Barbecue Sauce	https://www.allrecipes.com/recipe/72922/carolina-style-low-carb-barbecue-sauce/	4.7	45.0	5.0	40.0	Made with mustard, cider vinegar, butter, soy sauce, spices, and sweetener, this BBQ sauce is great for anyone following a keto or low-carb diet.	1 cup prepared yellow mustard, 0.5 cup granular no-calorie sucralose sweetener (e.g., Splenda ®), 0.75 cup cider vinegar, 2 tablespoons chili powder, 1 teaspoon ground black pepper, 1 teaspoon ground white pepper, 0.25 teaspoon cayenne pepper, 0.5 teaspoon soy sauce, 2 tablespoons butter, 1 tablespoon liquid smoke flavoring	In a saucepan over medium heat, stir together mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes., Stir in soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely; refrigerate overnight to blend flavors before using.	99 kcal	5 g	10 mg	3 g	2 g	3 g	554 mg	1 g	8 g	0 g	6 servings	1 1/2 cups	NaN
Africa	NaN	South Carolina	Carolina BBQ Sauce	https://www.allrecipes.com/recipe/214507/carolina-bbq-sauce/	4.7	40.0	10.0	30.0	This Carolina-style vinegar-based sauce is great for your favorite barbequed meat.	2 cups apple cider vinegar, 1.5 cups apple cider, 1 cup dark brown sugar, 1 tablespoon yellow mustard seed, 2 tablespoons Dijon mustard, 0.5 cup tomato paste, 0.25 teaspoon salt, 0.25 teaspoon fresh ground black pepper, 2 smoked pork neck bones	Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.	111 kcal	25 g	NaN	1 g	1 g	NaN	208 mg	23 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	South Carolina	NaN	https://www.allrecipes.com/gallery/the-best-of-lowcountry-southern-cooking/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	South Carolina	Garlic Cheese Grits with Shrimp	https://www.allrecipes.com/recipe/25235/garlic-cheese-grits-with-shrimp/	4.6	40.0	20.0	20.0	Grits are cooked with garlic flavored processed cheese, and served with sauteed shrimp and tomatoes.	0.75 cup uncooked grits, 6 ounces garlic flavored processed cheese, cubed, 1 pinch cayenne pepper, 2 tablespoons butter, 2 tablespoons olive oil, 2 cloves garlic, minced, 1 tomato, diced, 2 pounds fresh shrimp, peeled and deveined, 0.5 lemon, juiced, salt to taste	Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat., Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste., Spread warm grits on a serving platter and pour shrimp mixture on top.	634 kcal	34 g	341 mg	2 g	50 g	13 g	1054 mg	3 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	South Carolina	Carolina BBQ	https://www.allrecipes.com/recipe/22527/carolina-bbq/	3.9	300.0	280.0	20.0	Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.	6 pounds pork shoulder, 1 bay leaf, 1 teaspoon crushed red pepper flakes, 4 cups water, 1 cup vinegar, 0.33333298563957 cup white sugar, 3 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dry mustard, 1 clove garlic, pressed	Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat., Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.	515 kcal	14 g	179 mg	0 g	51 g	10 g	260 mg	13 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	South Carolina	Eaton's Easy Pulled Pork	https://www.allrecipes.com/recipe/235362/eatons-easy-pulled-pork/	4.8	495.0	15.0	480.0	This tender pork sandwich filling is sweet and tangy. A slow cooker makes cooking this family favorite a breeze.	1 onion, thinly sliced, 4.5 pounds bone-in pork loin end roast, salt and ground black pepper to taste, 0.75 cup cider vinegar, 0.25 cup water, 0.5 (18 ounce) bottle hickory brown sugar barbeque sauce, 3 tablespoons brown sugar, or to taste	Arrange onion slices in the bottom of a slow cooker. Season pork with salt and pepper and place over onion. Add vinegar and water., Cook pork on Low for 8 hours. Transfer pork to a platter and shred with two forks. Remove and discard about half the pork juices from slow cooker and stir in shredded pork, barbeque sauce, and brown sugar.	270 kcal	14 g	71 mg	0 g	24 g	5 g	341 mg	11 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	South Carolina	Kent's Chicken Bog For a Crowd	https://www.allrecipes.com/recipe/284772/kents-chicken-bog-for-a-crowd/	4.0	205.0	20.0	185.0	This South Carolina native's chicken bog is finished in the oven for texture and flavor that is sure to please a crowd at your next party.	10 (8 ounce) bone-in, skin-on chicken thighs, 3 (16 oz) rings smoked sausage, sliced, 15 cups water, 3 tablespoons salt, or to taste, 3 teaspoons ground black pepper, divided, or more to taste, 5 cups parboiled long-grain white rice, 1 tablespoon hot sauce, or to taste	Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)., Preheat the oven to 400 degrees F (200 degrees C)., Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock., Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.	594 kcal	39 g	117 mg	1 g	38 g	10 g	2159 mg	2 g	30 g	0 g	20 servings	NaN	NaN
Africa	NaN	South Carolina	Tangy Carolina-Style Barbeque Sauce	https://www.allrecipes.com/recipe/242161/tangy-carolina-style-barbeque-sauce/	5.0	40.0	10.0	30.0	Yellow mustard, vinegar, and brown sugar are the main ingredients in this white barbeque sauce that is tangy and Carolina-style.	1 cup prepared yellow mustard, 0.75 cup cider vinegar, 0.5 cup brown sugar, 0.25 cup white sugar, 0.25 cup water, 0.25 cup white vinegar, 1 tablespoon chili powder, 1 teaspoon ground black pepper, 1 teaspoon ground white pepper, 0.5 teaspoon cayenne pepper, 0.5 teaspoon soy sauce, 2 tablespoons salted butter, 1 teaspoon liquid smoke flavoring	Combine yellow mustard, cider vinegar, brown sugar, white sugar, water, vinegar, chili powder, black pepper, white pepper, cayenne pepper, and soy sauce in a saucepan over medium-low heat; cook and stir until flavors blend, about 20 minutes. Add butter and liquid smoke flavoring and simmer for 10 minutes more.	61 kcal	10 g	3 mg	1 g	1 g	1 g	182 mg	9 g	2 g	0 g	18 servings	2 1/2 cups	NaN
Africa	NaN	South Carolina	South Carolina Sweet Tea	https://www.allrecipes.com/recipe/24222/south-carolina-sweet-tea/	4.5	11.0	1.0	10.0	Remember, this is the South, where simplicity is the secret to most recipes. Follow this to the 'T' and you will have sweet tea, Sand Lapper (South Carolina) style.	3 family size tea bags, 2 cups white sugar	Using an electric coffee maker, Place the 3 tea bags in the strainer basket (not in the pot). Brew the tea as you would coffee. Pour the sugar in a gallon pitcher. Pour in the hot tea. Continue to run coffee maker with the tea bags until you have enough tea to fill the pitcher. Allow to cool completely at room temperature, then refrigerate.	97 kcal	25 g	NaN	NaN	NaN	NaN	NaN	25 g	NaN	0 g	16 servings	NaN	NaN
Africa	NaN	South Carolina	Ashley's African Peanut Soup	https://www.allrecipes.com/recipe/217290/ashleys-african-peanut-soup/	4.4	330.0	30.0	300.0	The way the ingredients go together gives this African-inspired chicken, sweet potato, and peanut soup its unique flavor. The slow-cooker soup uses pantry basics, like peanut butter, canned tomatoes, and spices, and spins them in a deliciously different way.	2 tablespoons olive oil, 2 large skinless, boneless chicken breast halves, 1 onion, chopped, 2 red bell peppers, sliced, 4 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 2 sweet potatoes, peeled and cut into bite-size pieces, 3 cups sliced carrots, 4 cups chicken broth, or more as needed, 0.5 teaspoon curry powder, 0.5 teaspoon ground cumin, 0.25 teaspoon chili powder, 0.25 teaspoon cayenne pepper, 0.25 teaspoon crushed red pepper flakes, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground black pepper, 1 cup brown rice, 1 cup crunchy peanut butter	Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker., Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed., Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.	205 kcal	23 g	14 mg	4 g	11 g	1 g	353 mg	5 g	9 g	0 g	20 servings	NaN	NaN
Africa	NaN	South Carolina	Carolina Mustard Sauce #1	https://www.allrecipes.com/recipe/240707/carolina-mustard-sauce-1/	4.7	1450.0	10.0	NaN	There is no cooking required to get this classic vinegar- and mustard-based Carolina-style barbeque sauce sweetened with honey.	1.75 cups prepared yellow mustard, 1.125 cups honey, 0.66666668653488 cup cider vinegar, 0.25 cup ketchup, 3 tablespoons brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon hot pepper sauce (such as Tabasco®)	Stir mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce, and hot pepper sauce together in a non-reactive bowl; pour into jars and seal tightly., Refrigerate sauce to let the flavors blend before using, at least 24 hours.	107 kcal	25 g	NaN	1 g	1 g	0 g	366 mg	23 g	1 g	0 g	16 servings	NaN	NaN
Africa	NaN	South Carolina	Hilton Head Iced Tea	https://www.allrecipes.com/recipe/237892/hilton-head-iced-tea/	5.0	10.0	10.0	NaN	Hilton Head iced tea, similar to Long Island iced tea, combines all the clear liquors with orange juice and cola creating a boozy afternoon cocktail for the beach.	ice, as needed, 4 fluid ounces beer (such as Miller® High Life®), 3 fluid ounces orange juice, 0.5 fluid ounce vodka, 0.5 fluid ounce gin, 0.5 fluid ounce white rum, 0.5 fluid ounce silver tequila, 0.5 fluid ounce triple sec, 3 fluid ounces cola-flavored carbonated beverage (such as Coca-Cola®), or more as needed	Fill a pitcher with ice. Add beer, orange juice, vodka, gin, rum, tequila, and triple sec; stir gently. Fill tall glasses with ice. Pour drink mixture into each glass. Top each drink off with cola.	159 kcal	15 g	NaN	0 g	1 g	NaN	20 mg	12 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	South Carolina	NaN	https://www.allrecipes.com/gallery/lowcountry-rice-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	South Carolina	NaN	https://www.allrecipes.com/gallery/lowcountry-soups-and-stews/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	South Carolina	Carolina Catfish Stew	https://www.allrecipes.com/recipe/285734/carolina-catfish-stew/	NaN	80.0	25.0	55.0	This tomato-based Carolina catfish stew with potatoes, corn, and bacon is a tasty take on a low-country staple that makes an enjoyable meal to share with others.	2 pounds catfish fillets, 4 tablespoons olive oil, divided, 2 tablespoons Cajun seasoning, 1 stick salted butter, 0.5 pound bacon, chopped, 1 medium yellow onion, diced, 0.5 medium green bell pepper, diced, 4 cloves garlic, minced, 2 (46 fluid ounce) cans tomato juice, 2 (15 ounce) cans tomato sauce, 1 (15 ounce) can tomato puree, 0.25 cup white sugar, 1 tablespoon Italian seasoning, 1 teaspoon ground cayenne pepper, 2 medium russet potatoes, peeled and diced, 1.5 cups corn, 1 teaspoon hot sauce, or to taste, 1 teaspoon Worcestershire sauce, or to taste	Cut catfish fillets into 2-inch cubes. Put in a resealable plastic bag with 2 tablespoons olive oil and Cajun seasoning. Seal bag and shake until fish is thoroughly coated; place in the refrigerator while you prepare the stew., Preheat a large stockpot over high heat. Add butter and remaining 2 tablespoons oil. Add bacon, onion, bell pepper, and garlic; saute until onions are soft, 5 to 7 minutes., Reduce heat to medium. Add tomato juice, tomato sauce, and tomato puree, then stir in sugar, Italian seasoning, and cayenne. Add potatoes and corn and bring to a boil. Reduce heat and simmer, stirring frequently, until potatoes are tender, 20 to 30 minutes., Drop in catfish and simmer until fish is tender and cooked through, 20 to 30 minutes; make sure you don't break up the fish., To serve, season with hot sauce and Worcestershire.	371 kcal	33 g	62 mg	4 g	19 g	8 g	1626 mg	18 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Alabama	Alabama Fire Crackers	https://www.allrecipes.com/recipe/214184/alabama-fire-crackers/	4.7	555.0	15.0	NaN	This firecracker recipe features saltine crackers soaked overnight in basic pantry spices, including plenty of hot red chili flakes, until fiery hot.	1.6666667461395 cups vegetable oil, 2 (1 ounce) envelopes ranch dressing mix, 3 tablespoons crushed red pepper flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon black pepper, 1 (16.5 ounce) package multigrain saltine crackers	Place vegetable oil, ranch dressing mix, crushed red pepper flakes, garlic powder, onion powder, and black pepper in a 2-gallon resealable plastic bag. Seal the bag and squeeze with your hands until oil and spices are well combined., Place crackers into the bag, seal, and turn the bag over to coat crackers with spice mix. Let sit for about 1 hour, then turn again. Repeat several times until crackers are well-coated with spice mix, then allow the bag to sit 8 hours to overnight. Remove crackers and serve.	181 kcal	13 g	NaN	0 g	1 g	2 g	320 mg	0 g	14 g	0 g	30 servings	NaN	NaN
Africa	NaN	Alabama	Southern Dill Potato Salad	https://www.allrecipes.com/recipe/200165/southern-dill-potato-salad/	4.6	75.0	20.0	25.0	This dill potato salad recipe mixes Dijon mustard, cider vinegar, and celery salt to add flavor to a tangy dill dressing for red potatoes and eggs.	10 unpeeled red potatoes, 0.75 cup sour cream, 0.75 cup mayonnaise, 0.5 white onion, finely chopped, 1 stalk celery, finely chopped, 1 tablespoon apple cider vinegar, or to taste, 1 tablespoon Dijon mustard, or to taste, 1 teaspoon celery salt, salt and black pepper to taste, 5 hard boiled eggs, roughly chopped, 1 tablespoon dried dill weed	Place potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut potatoes into chunks. Set aside., Stir together sour cream, mayonnaise, onion, celery, vinegar, mustard, celery salt, and salt and pepper in a bowl until well mixed., Place potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly., Cover and refrigerate the salad for at least 30 minutes. Serve cold.	279 kcal	11 g	134 mg	1 g	6 g	6 g	413 mg	1 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alabama	Southern Fried Chicken	https://www.allrecipes.com/recipe/8635/southern-fried-chicken/	4.5	35.0	15.0	20.0	This Southern fried chicken recipe is both simple and reliable. Dip seasoned chicken in flour, then quickly fry in hot oil until golden and crispy.	1 (3 pound) whole chicken, cut into pieces, salt to taste, ground black pepper to taste, 1 teaspoon paprika, 1 cup all-purpose flour, 1 quart vegetable oil for frying	Season chicken pieces with salt, pepper, and paprika. Roll in flour., Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C)., Place chicken pieces in hot oil. Cover and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.	491 kcal	16 g	97 mg	1 g	33 g	7 g	94 mg	0 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Alabama	Granny's Okra Soup	https://www.allrecipes.com/recipe/272683/grannys-okra-soup/	5.0	120.0	30.0	90.0	This easy okra soup features can be made with fresh, frozen, or canned vegetables - make sure to include lots of tomatoes, okra, lima beans, and potatoes.	4 cups chopped tomatoes, 2 cups lima beans, 2 cups chopped okra, 2 cups chopped red potatoes, 1 cup corn, 1 cup green beans, 0.5 cup chopped carrots, 1 (6 ounce) can tomato paste, 4 cups chicken stock, 1 pound ground beef, 0.5 tablespoon garlic powder, 0.5 tablespoon celery salt, 0.5 tablespoon onion powder, 1 small onion, chopped, 2 cloves garlic, crushed, or more to taste, 3 tablespoons butter	Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes., Season ground beef with garlic powder, celery salt, and onion powder. Set aside., Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot., Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.	293 kcal	27 g	49 mg	7 g	17 g	6 g	1353 mg	8 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alabama	Good Ol' Alabama Sweet Tea	https://www.allrecipes.com/recipe/77555/good-ol-alabama-sweet-tea/	4.4	11.0	1.0	10.0	This sweet tea is found in houses, churches, and cafes all over the great state of Alabama. If you're north of the Mason-Dixon, you've NEVER had tea this good! Fresh-squeezed lemon, lime, or orange juice can be added for an extra flavor.	2 cups sugar, 0.5 gallon water, 1 tray ice cubes, 3 family sized teabags of orange pekoe tea, 3 cups cold water, or as needed	Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes., Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended.	97 kcal	25 g	NaN	NaN	NaN	NaN	4 mg	25 g	NaN	0 g	16 servings	NaN	NaN
Africa	NaN	Alabama	Pressure Cooker Red Beans and Sausage	https://www.allrecipes.com/recipe/220863/pressure-cooker-red-beans-and-sausage/	4.7	70.0	20.0	30.0	Tender red beans, sliced hickory-smoked pork sausage, onion, celery, and bell pepper are spiced with Cajun seasoning in this comforting meal. Best served over hot cooked rice.	1 pound dried red beans, rinsed, 1 (1 pound) package smoked sausage, sliced, 1 bay leaf, 2 tablespoons Cajun seasoning, or to taste, 0.5 clove garlic, chopped, 0.5 onion, chopped, 1 stalk celery, chopped, 0.5 green bell pepper, chopped, 1 teaspoon salt, 1 teaspoon dried parsley, 0.25 teaspoon ground cumin, 5 cups cold water, or as needed	Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine., Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.	299 kcal	16 g	39 mg	5 g	17 g	7 g	1511 mg	3 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alabama	White BBQ Sauce	https://www.allrecipes.com/recipe/15284/white-bbq-sauce/	4.2	0.0	NaN	NaN	Mayonnaise and lemon juice with vinegar make a creamy, tart sauce that is a nice break from tomato barbecue sauces. Also serves well as a dipping sauce. This one is a keeper, too--lasts for weeks in the fridge.	2 cups mayonnaise, 2 tablespoons ground black pepper, 2 tablespoons salt, 6 tablespoons lemon juice, 6 tablespoons distilled white vinegar, 4 tablespoons white sugar	In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!	142 kcal	3 g	7 mg	0 g	0 g	2 g	686 mg	2 g	15 g	0 g	24 servings	NaN	NaN
Africa	NaN	Alabama	Alabama White Sauce	https://www.allrecipes.com/recipe/281389/alabama-white-sauce/	NaN	70.0	10.0	NaN	Little known outside the Southern US, this mayo-based BBQ sauce can't be beat for smoked poultry.	1.5 cups mayonnaise, 0.33333334326744 cup apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 tablespoon brown mustard, 1 tablespoon prepared horseradish, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 0.5 teaspoon chipotle chile powder, 0.5 teaspoon smoked paprika, 0.5 teaspoon cayenne pepper	Combine mayonnaise, apple cider vinegar, Worcestershire sauce, lemon juice, mustard, horseradish, garlic powder, salt, pepper, chipotle pepper, paprika, and cayenne pepper in a bowl. Whisk until thoroughly combined. Let sit for 1 hour before using.	154 kcal	2 g	8 mg	0 g	0 g	3 g	289 mg	1 g	17 g	0 g	16 servings	NaN	NaN
Africa	NaN	Alabama	NaN	https://www.allrecipes.com/gallery/what-food-is-alabama-known-for/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Alabama	Southern Style Beef Stew	https://www.allrecipes.com/recipe/69377/southern-style-beef-stew/	4.6	100.0	10.0	90.0	This is how my mother in law makes beef stew and she is from Alabama. As southern as you can get. Do not use generic tomatoes, they make this bland. I use arm shoulder roast and cut it up cause some beef stew meat is too tough. You can also make this with turtle meat and call it turtle stew, that's what we do! You can adjust the ingredients according to your own taste. We love to eat this with buttered bread.	1 tablespoon butter, 1.5 pounds beef stew meat, cut into 1/2 inch pieces, 1 (10 ounce) can diced tomatoes and green chiles, 3 (14.5 ounce) cans stewed, diced tomatoes, 1 (10 ounce) package frozen cut okra, 1 (10 ounce) package frozen baby lima beans, 1 (10 ounce) package frozen corn kernels, 4 medium potatoes, peeled and diced	Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium., Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.	373 kcal	37 g	62 mg	6 g	24 g	6 g	488 mg	7 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Alabama	Alabama Slammer Cocktail	https://www.allrecipes.com/recipe/222551/alabama-slammer-cocktail/	4.7	5.0	5.0	NaN	This potent shooter is best served chilled and slammed all at once, hence its name.	1 fluid ounce amaretto liqueur, 1 fluid ounce Tennessee whiskey (such as Jack Daniels ®), 0.5 fluid ounce sloe gin, 1 tablespoon lemon juice, 1 cup ice	Combine amaretto, whiskey, sloe gin, and lemon juice in a cocktail shaker. Add ice and stir until chilled. Strain into a chilled cordial glass.	234 kcal	21 g	NaN	0 g	0 g	NaN	11 mg	19 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Alabama	Slow Cooker Alabama Pulled BBQ Chicken	https://www.allrecipes.com/recipe/242155/slow-cooker-alabama-pulled-bbq-chicken/	4.5	610.0	10.0	600.0	This wonderful pulled chicken has the perfect balance of seasoning with a hint of Alabama barbeque and a delicious white barbeque sauce.	1 onion, cut into 1/4-inch thick rings, 0.75 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon paprika, 0.25 teaspoon poultry seasoning, 3 cloves garlic, 1 (3 pound) whole chicken, skin removed, 1 tablespoon melted butter, or as needed, 0.5 cup water, 0.5 teaspoon liquid smoke flavoring, 0.75 cup mayonnaise, 2 tablespoons cider vinegar, 2 teaspoons white sugar, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon cayenne pepper	Spread onion out in the bottom of a slow cooker. Whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl., Place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. Place chicken, breast-side up, into slow cooker. Pour water into slow cooker and sprinkle liquid smoke over chicken., Cook on High for 1 hour. Reduce heat to Low and cook for 8 hours. Remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker., While chicken is cooking, whisk mayonnaise, cider vinegar, white sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour., Pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on Low for 1 hour.	360 kcal	4 g	97 mg	1 g	28 g	5 g	575 mg	2 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alabama	Frank's Spicy Alabama Onion Beer Chili	https://www.allrecipes.com/recipe/70038/franks-spicy-alabama-onion-beer-chili/	4.6	3020.0	20.0	120.0	Spicy beef, onion, and beer chili recipe I picked up while in Alabama. Many people have asked me for the recipe so I'm posting it here. Enjoy! Adjust the amount of jalapenos and other spicy things to suit your taste.	2 pounds ground beef chuck, 2 large white onions, chopped, 2 (14.5 ounce) cans diced tomatoes with juice, 2 (15 ounce) cans tomato sauce, 1 (12 fluid ounce) can beer, 2 (15 ounce) cans spicy chili beans, 0.25 cup Worcestershire sauce, 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste, 0.33333334326744 cup chili powder, 4 fresh jalapeno peppers, seeded and chopped, 3 tablespoons red pepper flakes, or to taste	Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using., Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.	369 kcal	40 g	52 mg	11 g	23 g	5 g	1395 mg	13 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alabama	Next Best Thing to Lulu's Pina Colada	https://www.allrecipes.com/recipe/145408/next-best-thing-to-lulus-pina-colada/	4.4	10.0	10.0	NaN	Sweet, slushy, and sensational, this version of the tropical drink combines crushed pineapple with juice, piña colada mix, rum, vanilla ice cream, and whipping cream inspired by the best piña colada at Lulu's, a popular restaurant in Gulf Shores, Alabama.	1 (10 ounce) can frozen pina colada mix, 1 cup crushed pineapple in juice, undrained, 1 cup vanilla ice cream, 1 (750 milliliter) bottle mango flavored rum, 8 cubes ice, 0.25 cup whipping cream, 4 cherries with stems	Combine piña colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy., Pour whipping cream into a bowl; beat until soft peaks form. Stir into piña colada mixture to blend evenly; pour into 4 glasses. Top each drink with a cherry.	640 kcal	35 g	35 mg	1 g	2 g	7 g	40 mg	32 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Alabama	Alabama Pulled Pig	https://www.allrecipes.com/recipe/36890/alabama-pulled-pig/	4.8	2160.0	1440.0	720.0	Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.	3 cups apple cider vinegar, 0.25 cup salt, 0.25 cup brown sugar, 4 tablespoons ground black pepper, 2 tablespoons cayenne pepper, 0.25 pound butter, 1 quart water, 5 pounds Boston butt roast	In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks., Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate., After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast., Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours., Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long., Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.	363 kcal	5 g	106 mg	1 g	28 g	10 g	119 mg	4 g	24 g	0 g	16 servings	NaN	NaN
Africa	NaN	Alabama	Summer Squash and Onion Cheesy Casserole	https://www.allrecipes.com/recipe/217996/summer-squash-and-onion-cheesy-casserole/	4.1	60.0	15.0	45.0	This southern-style squash casserole is so packed with Cheddar cheese flavor, you might just swear off macaroni and cheese forever. It's been handed down through the family for generations.	1.5 tablespoons butter, divided, 3 summer squash, trimmed and cut into bite-size pieces, 3 zucchini, trimmed and cut into bite-size pieces, salt and ground black pepper to taste, 3 onions, chopped, 1 pound shredded sharp white Cheddar cheese, 0.5 pound shredded Cheddar cheese, 3 tablespoons sweetened condensed milk, divided	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter., Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions., Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture., Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.	438 kcal	17 g	98 mg	3 g	24 g	20 g	562 mg	10 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alabama	Alabama White BBQ Sauce	https://www.allrecipes.com/recipe/281388/alabama-white-bbq-sauce/	5.0	5.0	5.0	NaN	Alabama white BBQ sauce goes great on all BBQ, but was invented with chicken in mind. It is also is a great marinade for chicken.	1 cup mayonnaise, 0.33333334326744 cup apple cider vinegar, 3 teaspoons water, 1 teaspoon Worcestershire sauce, 0.5 teaspoon kosher salt, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon freshly ground black pepper, 0.25 teaspoon hot sauce	Combine mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a bowl; mix until thoroughly combined.	134 kcal	1 g	7 mg	NaN	0 g	2 g	192 mg	0 g	15 g	0 g	12 servings	1 1/2 cups	NaN
Africa	NaN	Alabama	Southern-Style Strawberry Cobbler	https://www.allrecipes.com/recipe/274575/southern-style-strawberry-cobbler/	5.0	40.0	15.0	25.0	Crescent rolls top a sweet strawberry and basil filling in this Southern-style cobbler that's quick and easy to make.	3 tablespoons butter, divided, 1 cup water, 0.5 cup white sugar, 2 tablespoons cornstarch, 3 cups strawberries, hulled, 1 teaspoon chopped fresh basil, 1 (8 ounce) package refrigerated crescent rolls, 1 tablespoon white sugar, 1 teaspoon ground cinnamon	Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter., Bring water, 1/2 cup sugar, and cornstarch to a low boil, stirring constantly, in a saucepan. Add strawberries and basil and stir to coat. Transfer mixture to the prepared baking dish. Cut 1 tablespoon butter into pieces; dot on tops of strawberries., Unravel crescent rolls and rip into pieces, arranging them on top of strawberries as desired, adding as little or as much as you'd like. Melt remaining tablespoon butter in a microwave in a microwave-safe dish, about 10 seconds. Brush melted butter over crescent rolls. Sprinkle 1 tablespoon sugar and cinnamon on top., Bake, uncovered, in the preheated oven until bubbly and golden, about 25 minutes, covering with aluminum foil for the last 5 minutes to prevent overbrowning.	228 kcal	31 g	11 mg	1 g	2 g	4 g	252 mg	19 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alabama	Alabama Chicken Stew	https://www.allrecipes.com/recipe/286262/alabama-chicken-stew/	5.0	225.0	40.0	170.0	This traditional Alabama chicken stew is thickened naturally with potatoes, resulting in a rich and wholesome dish that's sure to warm you up from the inside out.	1 (4 pound) whole chicken, 2 large bay leaves, 1 tablespoon salt, or more to taste, 2 teaspoons ground black pepper, or more to taste, 1.5 gallons water, 2 (28 ounce) cans whole tomatoes and their juices, 10 medium potatoes, peeled and cubed, 4 large carrots, diced, 4 stalks celery, diced, 2 medium onions, diced, 1.5 cups frozen corn	Place chicken, bay leaves, 1 tablespoon salt, and 2 teaspoons pepper in a 10-quart stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)., Remove from the heat and transfer chicken to a cutting board. Let cool for about 15 minutes. Remove and discard skin and bones. Shred meat., Empty canned tomatoes and juices into a casserole dish and break up the tomatoes with your hands., Add shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring often, until vegetables are cooked and potatoes have thickened the stew, 45 minutes to 1 hour.	414 kcal	54 g	49 mg	8 g	24 g	3 g	1032 mg	9 g	13 g	0 g	10 servings	NaN	NaN
Africa	NaN	Alabama	Dave's North Alabama White BBQ Sauce	https://www.allrecipes.com/recipe/242154/daves-north-alabama-white-bbq-sauce/	4.5	1450.0	10.0	NaN	Great for brushing over chicken or pork during the final grilling or smoking phase, this Alabama-style white barbeque sauce is a surefire hit.	2 cups creamy salad dressing (such as Miracle Whip®), 6 tablespoons lemon juice, 6 tablespoons white vinegar, 0.25 cup white sugar, 2 tablespoons prepared horseradish sauce, 2 tablespoons salt, 2 tablespoons ground black pepper	Stir salad dressing, lemon juice, vinegar, sugar, horseradish, salt, and black pepper together in a bowl until smooth. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 24 hours.	107 kcal	8 g	10 mg	0 g	0 g	1 g	1128 mg	7 g	8 g	0 g	16 servings	NaN	NaN
Africa	NaN	Alabama	Alabama White Barbecue Sauce	https://www.allrecipes.com/recipe/281387/alabama-white-barbecue-sauce/	NaN	5.0	5.0	NaN	Alabama white barbecue sauce is the perfect sauce for chicken wings - it's creamy, tangy, and packs just a pinch of heat.	2 cups mayonnaise, 0.33333334326744 cup prepared horseradish, 0.33333334326744 cup apple cider vinegar, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, 0.5 teaspoon cayenne pepper, 0.5 teaspoon dried oregano flakes, 0.5 teaspoon garlic powder, 0.25 teaspoon minced garlic	Combine mayonnaise, horseradish, apple cider vinegar, lemon juice, Dijon mustard, sea salt, pepper, cayenne pepper, oregano, garlic powder, and minced garlic in a bowl. Whisk until creamy., Store in an airtight container until ready to use.	162 kcal	2 g	8 mg	0 g	0 g	3 g	238 mg	1 g	18 g	0 g	20 servings	2 1/2 cups	NaN
Africa	NaN	Alabama	Kingombo Patatas	https://www.allrecipes.com/recipe/256675/kingombo-patatas/	4.3	25.0	15.0	10.0	Okra and potatoes are coated in seasoned cornmeal and fried in oil in this tasty African-inspired side dish called Kingombo Patatas.	0.5 cup cornmeal, salt and ground black pepper to taste, 2 large potatoes, cut into 1/2-inch cubes, 1 pound fresh okra, trimmed and cut into 1/2-inch pieces, 1 white onion, finely chopped, 0.5 cup cooking oil	Mix cornmeal, salt, and pepper together in a large resealable plastic bag; add potatoes, okra, and onion. Seal bag and shake until vegetables are coated with cornmeal mixture., Heat cooking oil in a large skillet over medium heat until shimmering but not smoking. Place vegetables in the hot oil and cook until potatoes are tender and okra and onion are browned, 10 to 12 minutes. Transfer cooked vegetables to a paper towel-lined plate using a slotted spoon.	133 kcal	27 g	NaN	4 g	4 g	0 g	30 mg	2 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Ground Beef and Cabbage	https://www.allrecipes.com/recipe/229324/ground-beef-and-cabbage/	4.5	60.0	15.0	45.0	This ground beef and cabbage recipe combines lean ground beef, cabbage, onion, and tomatoes with simple seasonings for a hearty and comforting dish.	1 large head cabbage, finely chopped, 1 (14.5 ounce) can diced tomatoes with juice, 1 onion, halved and thinly sliced, 1 tablespoon Italian seasoning, salt and ground black pepper to taste, 1 pound lean ground beef	Place cabbage, tomatoes with juice, onion, Italian seasoning, salt, and pepper into a Dutch oven or large pot over low heat; cook and stir until it begins to simmer., Add lean ground beef on top; cover and cook, stirring occasionally, until cabbage is tender and ground beef is cooked through, about 45 minutes.	228 kcal	18 g	50 mg	7 g	18 g	4 g	191 mg	10 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arkansas	Arkansas Green Beans	https://www.allrecipes.com/recipe/199983/arkansas-green-beans/	4.7	55.0	15.0	40.0	These brown sugar green beans are made with canned green beans and bacon cooked in garlic butter and sweet soy sauce for an irresistible side dish.	5 (15 ounce) cans green beans, drained, 7 slices bacon, 0.66666668653488 cup brown sugar, 0.25 cup butter, melted, 7 teaspoons soy sauce, 1.5 teaspoons garlic powder	Preheat the oven to 350 degrees F (175 degrees C)., Place drained green beans in a 9x13-inch baking pan., Arrange bacon in a single layer on a microwave-safe plate. Cook in the microwave until slightly cooked, about 2 minutes. Lay bacon over green beans., Mix together brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour over green beans and bacon., Bake, uncovered, in the preheated oven for 40 minutes.	146 kcal	16 g	19 mg	3 g	4 g	4 g	736 mg	11 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Arkansas	Southern Ham and Brown Beans	https://www.allrecipes.com/recipe/40203/southern-ham-and-brown-beans/	4.6	190.0	10.0	180.0	This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.	1 pound dry pinto beans, 8 cups water, 1 large, meaty ham hock, 1 large onion, chopped, 2 cloves garlic, minced, 1 teaspoon chili powder, 1 teaspoon salt, or to taste, 0.25 teaspoon ground black pepper, or to taste	Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour., Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours., Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.	273 kcal	38 g	17 mg	9 g	17 g	2 g	323 mg	2 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Breakfast Grits	https://www.allrecipes.com/recipe/14020/breakfast-grits/	4.5	30.0	10.0	20.0	Learn how to cook grits with this recipe. Fresh pepper and sharp Cheddar cheese liven up this dish. Simple and tasty, just the way grits should be.	3 cups water, 0.5 teaspoon salt, 1 cup hominy grits, 0.5 cup shredded sharp Cheddar cheese, 1 tablespoon butter, freshly ground black pepper	Bring water and salt to a boil in a saucepan. Whisk in grits; continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes., Remove grits from the heat and add cheese, butter, and pepper; mix well. Stir until butter and cheese are melted.	240 kcal	31 g	26 mg	1 g	8 g	6 g	424 mg	0 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Arkansas	Baked BBQ Fried Chicken	https://www.allrecipes.com/recipe/55867/baked-bbq-fried-chicken/	4.3	90.0	30.0	60.0	This baked BBQ fried chicken is a tasty, crispy Southern treat everyone will love! You can also serve the chicken without the barbecue sauce as well.	3 large eggs, 1 cup water, 0.5 cup milk, 2 tablespoons salt, 2 tablespoons black pepper, 6 cups all-purpose flour, 0.25 cup salt, 5 teaspoons black pepper, 2 tablespoons minced garlic, 2 tablespoons dry mesquite flavored seasoning mix, 4 cups oil for frying, or as needed, 3 pounds skinless, boneless chicken breast halves - cut into strips, 1 teaspoon butter, 1 (12 ounce) bottle barbecue sauce	Set up a batter station: Whisk together eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper in a large bowl with a fork until smooth. Stir together flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning in another large bowl., Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C)., Coat chicken in batter: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again., Place coated strips into the hot oil to fry. Cook in batches without crowding. Once chicken is browned on one side, flip over and brown on the other side., Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Butter a 12x20-inch glass baking dish, or two 9x13-inch baking dishes., Pour enough barbeque sauce into the prepared dish to coat the bottom. Arrange fried chicken strips in rows in the dish. Pour remaining sauce over the top., Bake in the preheated oven until the sauce is caramelized onto the chicken, 10 to 15 minutes.	568 kcal	68 g	113 mg	3 g	28 g	5 g	2171 mg	8 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Arkansas	Scott Hibb's Amazing Whisky Grilled Baby Back Ribs	https://www.allrecipes.com/recipe/35753/scott-hibbs-amazing-whisky-grilled-baby-back-ribs/	4.8	180.0	20.0	160.0	Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce.	2 (2 pound) slabs baby back pork ribs, coarsely ground black pepper, 1 tablespoon ground red chile pepper, 2.25 tablespoons vegetable oil, 0.5 cup minced onion, 1.5 cups water, 0.5 cup tomato paste, 0.5 cup white vinegar, 0.5 cup brown sugar, 2.5 tablespoons honey, 2 tablespoons Worcestershire sauce, 2 teaspoons salt, 0.25 teaspoon coarsely ground black pepper, 1.25 teaspoons liquid smoke flavoring, 2 teaspoons whiskey, 2 teaspoons garlic powder, 0.25 teaspoon paprika, 0.5 teaspoon onion powder, 1 tablespoon dark molasses, 0.5 tablespoon ground red chile pepper	Preheat oven to 300 degree F (150 degrees C)., Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours., Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside., Preheat an outdoor grill for high heat., Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).	1029 kcal	53 g	234 mg	2 g	50 g	23 g	1720 mg	46 g	68 g	0 g	4 servings	NaN	NaN
Africa	NaN	Arkansas	Southern as You Can Get Collard Greens	https://www.allrecipes.com/recipe/73346/southern-as-you-can-get-collard-greens/	4.7	75.0	15.0	60.0	This is as Southern as you can get.	1 bunch collard greens - rinsed, trimmed and chopped, 2 smoked ham hocks, 2 (10.5 ounce) cans condensed chicken broth, 21 fluid ounces water, 1 tablespoon distilled white vinegar, salt and pepper to taste	Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.	165 kcal	3 g	35 mg	1 g	13 g	4 g	503 mg	0 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Southern Grilled Barbecued Ribs	https://www.allrecipes.com/recipe/16429/southern-grilled-barbecued-ribs/	4.8	110.0	20.0	90.0	Here's a zesty southern two-step! Step one: Bake ribs in a simple marinade. Step two: Quickly grill to finish with a zesty homemade BBQ sauce.	4 pounds baby back pork ribs, 0.66666668653488 cup water, 0.33333334326744 cup red wine vinegar, 1 cup ketchup, 1 cup water, 0.5 cup cider vinegar, 0.33333334326744 cup Worcestershire sauce, 0.25 cup prepared mustard, 4 tablespoons butter, 0.5 cup packed brown sugar, 1 teaspoon hot pepper sauce, 0.125 teaspoon salt	Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking., In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour., Preheat grill for medium heat., Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.	519 kcal	25 g	132 mg	0 g	25 g	15 g	721 mg	21 g	36 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Cheesy Baked Grits	https://www.allrecipes.com/recipe/76181/cheesy-baked-grits/	4.6	85.0	15.0	70.0	I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.	1 quart milk, 0.5 cup butter, 1 cup uncooked grits, 1 teaspoon salt, 0.5 teaspoon white pepper, 1 cup shredded Cheddar cheese, 0.33333334326744 cup butter, 0.5 cup grated Parmesan cheese	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish., Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese., Bake 1 hour in the preheated oven, until firm.	267 kcal	15 g	56 mg	0 g	8 g	12 g	453 mg	4 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Arkansas	Maple Glazed Ribs	https://www.allrecipes.com/recipe/14503/maple-glazed-ribs/	4.6	220.0	15.0	85.0	Baby back ribs are basted with a sweet and pungent sauce made from maple syrup, brown sugar, Worcestershire, mustard, ketchup and vinegar.	3 pounds baby back pork ribs, 0.75 cup maple syrup, 2 tablespoons packed brown sugar, 2 tablespoons ketchup, 1 tablespoon cider vinegar, 1 tablespoon Worcestershire sauce, 0.5 teaspoon salt, 0.5 teaspoon mustard powder	Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish., In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours., Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes., Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.	485 kcal	31 g	117 mg	0 g	24 g	11 g	411 mg	14 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arkansas	Black-eyed Peas and Ham Hocks	https://www.allrecipes.com/recipe/69600/black-eyed-peas-and-ham-hocks/	4.2	120.0	10.0	90.0	Black-eyed peas simmered with ham hocks and seasoning for a true Southern craving!	3 cups water, 1 pound dry black-eyed peas, 2 smoked ham hocks, salt to taste, 0.5 teaspoon black pepper, 1 bay leaf	Rinse dried peas thoroughly, sorting any tiny pebbles or other debris., In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone., Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.	516 kcal	55 g	54 mg	10 g	35 g	6 g	59 mg	6 g	18 g	0 g	5 servings	NaN	NaN
Africa	NaN	Arkansas	Southern Fried Green Tomatoes	https://www.allrecipes.com/recipe/22174/southern-fried-green-tomatoes/	3.8	20.0	5.0	15.0	A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.	0.25 cup extra-virgin olive oil, or more as needed, 1 extra large egg, 4 tablespoons milk, 1 cup cornmeal, 1 cup all-purpose flour, 3 green tomatoes, sliced 1/2 inch thick	Heat 1/4 inch olive oil in a large skillet over medium heat., Whisk together egg and milk in a shallow bowl. Mix cornmeal and flour in a second shallow bowl., Dip tomato slices in egg mixture, then dredge in cornmeal mixture to coat., Working in batches, fry tomatoes in hot oil until browned on both sides.	289 kcal	43 g	37 mg	3 g	7 g	2 g	300 mg	1 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arkansas	Braised Collard Greens	https://www.allrecipes.com/recipe/57714/braised-collard-greens/	4.8	80.0	20.0	60.0	My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.	2 pounds collard greens - rinsed, stemmed and thinly sliced, 2 pounds fresh ham hocks, 0.5 pound salt pork, 3 quarts chicken stock, 1 cup chopped onion, 2 bay leaves, 0.25 teaspoon red pepper flakes, 2 tablespoons white sugar, salt and freshly ground black pepper to taste, 2 teaspoons red wine vinegar	Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes., Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.	582 kcal	13 g	103 mg	5 g	25 g	17 g	1657 mg	5 g	48 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Fried Green Tomatoes	https://www.allrecipes.com/recipe/37705/fried-green-tomatoes/	4.5	20.0	10.0	10.0	This country-style fried green tomato recipe is a great side dish for summer.	1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon pepper, 5 green tomatoes, sliced 1/2 inch thick, 1 cup crushed saltine crackers, 2 eggs, beaten, 0.5 cup butter	In a small bowl, stir together flour, salt, and pepper. Place crushed saltine crackers in another bowl, and beaten eggs in a third bowl., Melt butter in a large skillet over medium heat. Dip each tomato slice in egg to coat, then in flour mixture. Dip floured tomato slice back into egg, and then into cracker crumbs., Place coated tomato slices in the hot skillet. Fry until golden brown on each side, 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot.	310 kcal	30 g	103 mg	2 g	7 g	11 g	659 mg	4 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arkansas	Slow Cooker Collard Greens	https://www.allrecipes.com/recipe/79927/slow-cooker-collard-greens/	4.6	510.0	30.0	480.0	Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!	4 bunches collard greens - rinsed, trimmed and chopped, 1 pound ham shanks, 4 pickled jalapeno peppers, chopped, 0.5 teaspoon baking soda, 1 teaspoon olive oil, ground black pepper to taste, garlic powder to taste	Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil., As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.	99 kcal	4 g	19 mg	3 g	7 g	2 g	82 mg	0 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Arkansas	Catfish Cakes	https://www.allrecipes.com/recipe/56122/catfish-cakes/	4.5	45.0	30.0	15.0	Catfish cakes are a delicious alternative to Maryland Crab Cakes. Plus, catfish is cheaper than crabmeat.	1 pound catfish fillets, 2.5 cups coarsely crushed buttery round crackers, 1 medium onion, chopped, 1 large egg, 1 tablespoon creamy salad dressing (e.g. Miracle Whip), 1 teaspoon prepared yellow mustard, 0.5 teaspoon Old Bay Seasoning TM, or to taste, 0.25 cup vegetable oil for frying, or as needed	Place catfish in a saucepan with enough water to cover; bring to a boil. Cook until fish flakes easily with a fork. Remove from heat and drain water., Mash fish in the saucepan. Stir in crackers, onion, egg, salad dressing, mustard, and Old Bay until evenly blended. Form into 8 patties., Heat oil in a large, heavy skillet over medium-high heat. Fry patties in hot oil until golden brown on both sides. An instant-read thermometer inserted into the center of a patty should read at least 145 degrees F (63 degrees C). Drain on a paper towel-lined plate and serve hot.	481 kcal	43 g	50 mg	2 g	14 g	5 g	755 mg	5 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Buttermilk Pie III	https://www.allrecipes.com/recipe/23131/buttermilk-pie-iii/	4.5	75.0	10.0	60.0	The classic Southern buttermilk custard pie with a sprinkling of nutmeg.	0.5 cup butter, 1.5 cups white sugar, 3 teaspoons all-purpose flour, 3 eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, 0.25 teaspoon ground nutmeg, 1 (9 inch) unbaked pie crust	Preheat oven to 350 degrees F (175 degrees C)., In a large bowl, cream butter and sugar until smooth. mix in the flour, eggs, buttermilk and vanilla. Pour filling into pie shell. Sprinkle top with nutmeg., Bake in the preheated oven for 60 minutes, or until golden brown.	405 kcal	50 g	102 mg	1 g	5 g	10 g	257 mg	39 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Lemon Pepper Catfish	https://www.allrecipes.com/recipe/20449/lemon-pepper-catfish/	4.3	40.0	15.0	25.0	Fried catfish filets in a lemon pepper batter.	1.5 cups all-purpose flour, 0.5 cup cornmeal, 1 tablespoon lemon pepper, 4 eggs, 6 (6 ounce) fillets catfish, 0.25 cup margarine	Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs., In a large frying pan, melt margarine over medium-high heat., Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.	654 kcal	50 g	230 mg	2 g	33 g	8 g	645 mg	2 g	35 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arkansas	Quick Catfish Fillets	https://www.allrecipes.com/recipe/74868/quick-catfish-fillets/	4.7	20.0	10.0	10.0	Lightly breaded catfish fillets are pan-fried with oyster sauce for a fast, filling main dish.	0.33333334326744 cup all-purpose flour, 1 pinch salt and pepper to taste, 4 (6 ounce) fillets catfish, 2 tablespoons olive oil, 0.25 cup oyster sauce	In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat., Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.	299 kcal	8 g	84 mg	0 g	26 g	3 g	214 mg	NaN	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Arkansas	Granny's Banana Bread	https://www.allrecipes.com/recipe/20164/grannys-banana-bread/	4.2	75.0	15.0	60.0	Very moist banana bread containing applesauce and spiced with cinnamon and nutmeg. Raisins and walnuts are optional.	2.25 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 1 cup white sugar, 2 eggs, 0.33333334326744 cup unsweetened applesauce, 4 ripe bananas, mashed, 1 tablespoon vanilla extract, 1 cup raisins, 1 cup chopped walnuts	Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour a 9x5 inch loaf pan., In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and white sugar. Stir in eggs, applesauce, bananas and vanilla extract. Fold in raisins and nuts if desired. Pour batter into prepared pan., Bake in preheated oven for 45 to 60 minutes, until a knife inserted into center of the loaf comes out clean.	298 kcal	54 g	35 mg	3 g	6 g	1 g	118 mg	23 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Arkansas	Decadent Ozark Peach Turnovers	https://www.allrecipes.com/recipe/254384/decadent-ozark-peach-turnovers/	4.8	55.0	20.0	35.0	Fresh peaches wrapped in crescent roll dough are doused with butter, sugar, and citrus soda and baked into these juicy, decadent turnovers.	3 large peaches, peeled and pitted, 2 (8 ounce) cans refrigerated crescent rolls, 1 cup butter, 1.5 cups white sugar, 1 teaspoon vanilla extract, 0.5 teaspoon salt, 0.5 (12 fluid ounce) can or bottle caffeinated citrus-flavored soda (such as Mountain Dew®), 1 pinch ground cinnamon	Preheat oven to 350 degrees F (175 degrees C)., Cut peaches into 16 crescent-shaped slices., Unroll crescent roll dough on a flat work surface and separate into 16 triangles. Place a peach slice at the base of each triangle and roll up to enclose in the dough. Arrange turnovers in a baking pan., Melt butter in a small saucepan over medium-low heat. Whisk in sugar, vanilla extract, and salt. Pour evenly over the turnovers in the baking pan. Pour citrus-flavored soda over the turnovers. Sprinkle cinnamon on top., Bake in the preheated oven until turnovers are golden brown and liquid is bubbling, 30 to 40 minutes.	296 kcal	33 g	31 mg	NaN	2 g	9 g	377 mg	24 g	18 g	0 g	16 servings	NaN	NaN
Africa	NaN	Arkansas	Arkansas Fried Veggie Skillet	https://www.allrecipes.com/recipe/239671/arkansas-fried-veggie-skillet/	5.0	35.0	20.0	15.0	Batter and fry up potatoes, onions, green tomatoes, and okra using this recipe for Arkansas fried veggies.	1 cup milk, 1 egg, 1 cup cornmeal, or as needed, 2 squash, sliced, 2 red potatoes, cubed, 2 green tomatoes, cubed, 3 pods fresh okra, sliced into rings, or more to taste, 0.5 onion, diced, 0.5 green bell pepper, diced, 2 tablespoons bacon grease, or as needed, salt and ground black pepper to taste	Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl., Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat., Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.	159 kcal	30 g	34 mg	4 g	6 g	1 g	65 mg	5 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arkansas	Old Fashioned Ozarks Meatloaf	https://www.allrecipes.com/recipe/85444/old-fashioned-ozarks-meatloaf/	3.9	105.0	15.0	90.0	This is the best meatloaf of them all! This is made with love and lots of Ozarks flair! Use fresh-ground meat, fresh eggs and homemade breadcrumbs for the best flavor.	2 pounds ground beef, 1 pound pork sausage, 3 eggs, 0.5 cup ketchup, 1 cup fresh bread crumbs, salt and ground black pepper to taste, 2 tablespoons ketchup	Preheat the oven to 350 degrees F (175 degrees C)., In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan. Spread 2 tablespoons ketchup over the top., Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum. Enjoy!	525 kcal	9 g	176 mg	0 g	28 g	15 g	741 mg	6 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Crunchy Catfish Nuggets	https://www.allrecipes.com/recipe/47410/crunchy-catfish-nuggets/	3.8	30.0	15.0	15.0	Little breaded and seasoned catfish nuggets fry up just right! Pop them down as a tasty appetizer.	0.5 cup dry bread crumbs, 0.5 teaspoon lemon pepper, 0.5 cup egg substitute, 2 (4 ounce) fillets catfish, cut into 1 inch pieces, 2 tablespoons vegetable oil	In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat., Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.	217 kcal	10 g	27 mg	1 g	14 g	2 g	242 mg	1 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Arkansas	Belgian Squirrel	https://www.allrecipes.com/recipe/112958/belgian-squirrel/	4.9	165.0	40.0	125.0	A person who simply cannot stand wild game will learn to like it after a taste of this unusual dish. And no, it doesn't have to be a squirrel from Belgium, it will just taste like one!	3 large squirrels, skinned and gutted, 0.5 cup butter, 2 onions, sliced, 3 tablespoons white vinegar, 0.125 teaspoon dried thyme, salt and pepper to taste, 18 pitted prunes, 1.5 teaspoons all-purpose flour, 1 cup cold water	Clean squirrels, making sure that all shot is removed. Burn away with a candle any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces., Preheat the oven to 350 degrees F (175 degrees C)., Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven., Bake for 1 hour in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F (165 degrees C). Continue baking for another 45 minutes., Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.	375 kcal	20 g	154 mg	2 g	30 g	11 g	223 mg	12 g	20 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arkansas	Tangy BBQ Ribs	https://www.allrecipes.com/recipe/14773/tangy-bbq-ribs/	4.7	175.0	10.0	165.0	Quickly grilled and then baked in a honey/ketchup/barbecue sauce laced with molasses, these tender, tasty ribs are the very model of finger-licking good!	8 country style pork ribs, 1 cup honey, 1 cup ketchup, 2 tablespoons molasses, 1 (18 ounce) bottle barbeque sauce	Preheat grill for medium-high heat., Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish., Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce., Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.	548 kcal	69 g	79 mg	1 g	21 g	8 g	1087 mg	61 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arkansas	Mema's Snow Ice Cream	https://www.allrecipes.com/recipe/235810/memas-snow-ice-cream/	5.0	65.0	5.0	NaN	Put the winter snow to good use with this family recipe for fresh snow ice cream, a mix of condensed milk, milk, vanilla, sugar, and fresh snow.	2 gallons clean fresh snow, 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®), 1 cup 1% milk, 1 cup white sugar, 1 teaspoon vanilla extract	Pour snow into a large bowl., Stir condensed milk, 1% milk, sugar, and vanilla extract together in a bowl until smooth. Pour milk mixture into snow, stirring until completely combined. Freeze for at least 1 hour.	179 kcal	36 g	12 mg	NaN	3 g	2 g	70 mg	36 g	3 g	0 g	12 servings	NaN	NaN
Africa	NaN	Arkansas	Onion Dijon Crusted Catfish	https://www.allrecipes.com/recipe/91978/onion-dijon-crusted-catfish/	3.9	30.0	5.0	25.0	Catfish fillets are seasoned with honey mustard and onion, then baked until golden brown in this easy main dish.	1 onion, finely chopped, 0.25 cup honey Dijon mustard, 4 (6 ounce) fillets catfish fillets, garlic salt and pepper to taste, dried parsley flakes	Preheat the oven to 350 degrees F (175 degrees C)., In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top., Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.	311 kcal	12 g	79 mg	1 g	28 g	3 g	810 mg	1 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Kentucky	Grandma's Hash Brown Casserole	https://www.allrecipes.com/recipe/276505/grandmas-hash-brown-casserole/	4.7	70.0	10.0	60.0	This hash brown casserole is quick and easy comfort food made with oven-baked cheesy potatoes in cream of chicken with a crunchy cornflake topping.	1 (2 pound) package frozen hash brown potatoes, thawed, 1 (10.5 ounce) can condensed cream of chicken soup, 2 cups shredded Cheddar cheese, 1 (8 ounce) container sour cream, 1 cup butter, melted, divided, 0.5 cup chopped onion, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 1 cup crushed cornflakes	Preheat the oven to 350 degrees F (175 degrees C)., Mix together hash browns, Cheddar cheese, condensed soup, sour cream, 1/2 of the melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9x13-inch baking dish. Sprinkle cornflakes on top, then drizzle with remaining melted butter., Bake in the preheated oven until sauce is bubbly and top is golden brown, 1 to 1 1/2 hours.	338 kcal	17 g	71 mg	1 g	8 g	18 g	523 mg	1 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Bourbon Balls	https://www.allrecipes.com/recipe/176961/kentucky-bourbon-balls/	4.6	990.0	20.0	10.0	These bourbon balls are made with Kentucky bourbon-soaked nuts mixed with butter and powdered sugar and dipped in smooth chocolate for a boozy treat.	1 cup chopped nuts, 5 tablespoons Kentucky bourbon, 1 (16 ounce) package confectioners' sugar, 0.5 cup butter, softened, waxed paper, 18 ounces semisweet chocolate	Place nuts in a sealable jar. Pour bourbon over nuts; seal and allow to soak for 8 hours to overnight., Mix sugar and butter in a medium bowl; fold in soaked nuts with bourbon. Form mixture into 3/4-inch balls and refrigerate for 8 hours to overnight., Line a baking tray with waxed paper; set aside., Melt chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching., Roll balls in melted chocolate to coat; arrange on the prepared tray. Store in the refrigerator until serving.	252 kcal	31 g	10 mg	2 g	2 g	7 g	28 mg	29 g	14 g	0 g	24 servings	NaN	NaN
Africa	NaN	Kentucky	Original Hot Brown	https://www.allrecipes.com/recipe/130619/original-hot-brown/	4.6	35.0	15.0	20.0	A hot brown is an open-face turkey sandwich with tomato and bacon that's covered with a creamy Parmesan cheese sauce and broiled until bubbly.	0.5 cup butter, 0.5 cup all-purpose flour, 3 cups milk, 6 tablespoons grated Parmesan cheese, 1 egg, beaten, 2 tablespoons heavy cream, 8 slices white bread, toasted, 2 pounds sliced roasted turkey, 1 tomato, thinly sliced, salt and pepper to taste, 0.25 cup grated Parmesan cheese, 8 slices crispy bacon	Make sauce: Melt butter in a saucepan over medium heat. Whisk in flour; cook and stir until it begins to brown slightly. Gradually whisk in milk so that no lumps form; bring to a boil, stirring constantly. Mix in Parmesan cheese and stir in beaten egg to thicken; remove from heat and stir in cream., Preheat the oven's broiler., Make sandwiches: For each hot brown, place two slices toast into the bottom of an individual-sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Season with salt and pepper; spoon sauce over top of each one and sprinkle with Parmesan cheese., Place the dishes under the preheated broiler and cook until speckled brown on top, about 5 minutes. Remove and arrange two slices bacon in a cross shape on top of each sandwich.	974 kcal	48 g	316 mg	2 g	85 g	25 g	990 mg	12 g	47 g	0 g	4 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Derby Pie	https://www.allrecipes.com/recipe/258239/kentucky-derby-pie/	4.2	60.0	15.0	45.0	This Kentucky Derby pie, filled with pecans and chocolate chips, is a sweet dessert to serve with ice cream at your next derby party.	1 (9 inch) pie crust pastry, 1 cup light corn syrup, 1 cup white sugar, 4 eggs, 1.25 cups chocolate chips, 1 cup chopped pecans, 0.5 cup butter, melted, 2 tablespoons bourbon, 1 teaspoon vanilla extract	Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate., Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust., Bake in the preheated oven until set, 45 to 50 minutes.	694 kcal	86 g	124 mg	4 g	7 g	15 g	262 mg	51 g	39 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Old-Time Kentucky Bacon Milk Gravy for Biscuits	https://www.allrecipes.com/recipe/229035/old-time-kentucky-bacon-milk-gravy-for-biscuits/	4.6	25.0	NaN	25.0	Milk gravy made with bacon grease is an old-time Kentucky favorite. Serve it over biscuits alongside bacon and eggs for a hearty start to your day.	0.25 cup bacon drippings, 0.25 cup all-purpose flour, 1 teaspoon salt, or to taste, 1 teaspoon ground black pepper, or to taste, 4 cups milk	Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn, until roux is caramel brown in color, about 15 minutes. Stir in salt and black pepper., Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.	190 kcal	12 g	22 mg	0 g	6 g	6 g	469 mg	8 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Butter Cake	https://www.allrecipes.com/recipe/7479/kentucky-butter-cake/	4.6	120.0	30.0	60.0	This rich Bundt cake is moistened with a luscious vanilla butter sauce while it's still warm.	3 cups unbleached all-purpose flour, 2 cups white sugar, 1 teaspoon salt, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 1 cup buttermilk, 1 cup butter, 2 teaspoons vanilla extract, 4 eggs, 0.75 cup white sugar, 0.33333334326744 cup butter, 3 tablespoons water, 2 teaspoons vanilla extract	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan., In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan., Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan., To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.	508 kcal	71 g	117 mg	1 g	6 g	14 g	467 mg	47 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kentucky	Mint Juleps	https://www.allrecipes.com/recipe/49444/mint-juleps/	4.3	85.0	15.0	10.0	Minty simple syrup mixed with bourbon becomes a refreshing mint julep with this simple recipe. It's a favorite for when you're watching the Kentucky Derby!	2 cups water, 2 cups white sugar, 0.5 cup roughly chopped fresh mint leaves, 8 cups crushed ice, or as needed, 32 fluid ounces Kentucky bourbon, 8 sprigs fresh mint for garnish	Make the simple syrup: Bring water, sugar, and chopped mint to a boil over high heat in a small saucepan. Cook, stirring occasionally, until sugar is completely dissolved, 1 to 2 minutes. Remove from the heat and let cool for 1 hour. Pour syrup through a strainer to remove mint leaves., Make the cocktails: Fill eight glasses with crushed ice; pour 4 ounces bourbon and 1/4 cup mint syrup into each cup. (Add extra syrup for anyone with a sweet tooth.) Top each drink with a mint sprig.	473 kcal	50 g	NaN	NaN	0 g	NaN	10 mg	NaN	NaN	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	KFC Copycat Gravy	https://www.allrecipes.com/recipe/246008/kfc-copycat-gravy/	4.2	45.0	5.0	40.0	If you like KFC gravy, you'll love this quick and easy copycat recipe made with both beef and chicken bouillon. an onion, and a homemade roux.	3 tablespoons butter, divided, 1 small onion, finely chopped, 5 tablespoons unbleached all-purpose flour, 2.5 cups water, 2 teaspoons beef bouillon, 2 teaspoons chicken bouillon, freshly ground black pepper to taste	Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes., Add remaining 1 1/2 tablespoons butter and let melt. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes., Whisk in water and both bouillons until no lumps remain. Stir in pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.	81 kcal	6 g	15 mg	0 g	1 g	4 g	202 mg	NaN	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Blue Ribbon All-Butter Pound Cake	https://www.allrecipes.com/recipe/257278/kentucky-blue-ribbon-all-butter-pound-cake/	4.8	110.0	15.0	60.0	The recipe for this all-butter pound cake has been passed down for generations and was awarded a blue ribbon at the Kentucky State Fair.	3 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 3 cups white sugar, 1.5 cups butter, softened, 5 eggs, 1 cup milk, 1 teaspoon vanilla extract	Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour., Mix flour, baking powder, and salt together in a bowl., Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.	552 kcal	75 g	140 mg	1 g	7 g	16 g	339 mg	51 g	26 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kentucky	Traditional Kentucky Burgoo	https://www.allrecipes.com/recipe/221096/traditional-kentucky-burgoo/	4.3	210.0	60.0	150.0	This rich southern-style stew with beef, pork, and all kinds of vegetables has a smoky flavor thanks to prepared barbeque sauce. The big stew needs several hours to simmer.	3 tablespoons olive oil, 1 pound cubed pork shoulder roast, 1 pound cubed beef stew meat, 4 cups chicken broth, 1.5 pounds bone-in chicken parts, 2 cups diced potatoes, 1 cup diced carrots, 1 (15 ounce) can stewed tomatoes, 1 cup smoky barbeque sauce, 1 cup green beans, 1 cup diced okra, 1 cup corn, 0.75 cup diced onion, 1 green bell pepper, seeded and diced, 0.5 cup diced celery, 0.25 cup apple cider vinegar, 1 tablespoon Worcestershire sauce, 3 cloves garlic, chopped, 3 bay leaves, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 1 dash hot pepper sauce, or to taste	Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary., Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour., Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce., Bring stew back to a boil, reduce heat to low, and simmer 1 more hour., Discard bay leaves before serving stew in bowls.	361 kcal	21 g	83 mg	3 g	22 g	6 g	636 mg	9 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kentucky	Alcohol-Free Mint Julep	https://www.allrecipes.com/recipe/104657/alcohol-free-mint-julep/	4.4	85.0	15.0	10.0	An alcohol-free mint julep for you non-drinkers out there.... now you don't have to drink water and can enjoy the classic mint julep with a slight twist while watching the Kentucky Derby!	0.25 cup water, 0.25 cup white sugar, 1 tablespoon chopped fresh mint leaves, 2 cups crushed ice, 0.5 cup prepared lemonade, Fresh mint sprigs, for garnish	In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves., Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.	122 kcal	32 g	NaN	NaN	0 g	NaN	3 mg	31 g	NaN	0 g	2 servings	NaN	NaN
Africa	NaN	Kentucky	Best Benedictine Spread	https://www.allrecipes.com/recipe/233476/best-benedictine-spread/	4.7	10.0	10.0	NaN	This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.	2 English cucumbers - peeled, seeded, and cut into 2-inch chunks, 2 tablespoons minced white onion, 1 (8 ounce) package cream cheese, softened, 0.5 teaspoon dried dill, 1 dash hot pepper sauce (such as Tabasco®), or to taste, 1 drop green food coloring, or as needed, cayenne pepper, or to taste	Process cucumber chunks in a food processor until finely chopped. Put chopped cucumber and white onion in a piece of cheesecloth and twist to squeeze into a bowl as much liquid as possible from the vegetables, reserving the liquid., Assure the food processor bowl is dry before returning cucumber and onion mixture to the food processor. Add cream cheese, dill, hot pepper sauce, green food coloring, and cayenne pepper. Process the mixture until smooth, scraping down the sides of the food processor bowl a few times to make sure everything is integrated. If too thick, add reserved liquid a teaspoon at a time.	84 kcal	2 g	25 mg	0 g	2 g	5 g	68 mg	0 g	8 g	0 g	10 servings	NaN	NaN
Africa	NaN	Kentucky	Heide's Kentucky Derby Dessert	https://www.allrecipes.com/recipe/221977/heides-kentucky-derby-dessert/	4.2	125.0	15.0	110.0	This traditional Kentucky Derby treat has a sweet pecan filling with chocolate chips and a touch of bourbon.	1.25 cups chopped pecans, 4 large eggs, 0.75 cup brown sugar, 0.75 cup light corn syrup, 0.5 cup all-purpose flour, 0.5 cup butter, melted and cooled, 0.25 cup white sugar, 2 tablespoons bourbon, 1.5 teaspoons vanilla extract, 0.75 cup miniature semisweet chocolate chips, 1 (9 inch) unbaked deep dish pie crust	Preheat oven to 300 degrees F (150 degrees C)., Spread pecans over a cookie sheet., Bake pecans in preheated oven until toasted, about 1 hour, stirring every 15 minutes. Check pecans after 30 minutes. Allow pecans to cool completely., Increase oven temperature to 350 degrees F (175 degrees C)., Whisk eggs, brown sugar, light corn syrup, flour, butter, white sugar, bourbon, and vanilla extract together in a bowl until smooth. Fold pecan pieces and chocolate chips into the egg mixture until combined; pour into prepared pie crust., Bake in preheated oven until pie is set, 50 to 60 minutes. Serve warm or chilled.	521 kcal	59 g	99 mg	2 g	6 g	12 g	231 mg	31 g	31 g	0 g	10 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Beer Cheese Spread	https://www.allrecipes.com/recipe/236319/kentucky-beer-cheese-spread/	4.1	15.0	15.0	NaN	Use a food processor to combine sharp Cheddar with beer and seasonings to make your own smooth, creamy cheese spread perfect for casual get-togethers.	1 cup beer, 1 pound extra-sharp Cheddar cheese, shredded, 2 cloves garlic, minced, 1 teaspoon dry mustard powder, 0.5 teaspoon freshly ground black pepper, 0.5 teaspoon cayenne pepper, 0.25 teaspoon salt, 0.25 teaspoon hot pepper sauce (such as Tabasco®), 0.25 teaspoon Worcestershire sauce, 1 pinch cayenne pepper, or to taste	Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside., Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer., Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix., Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.	82 kcal	1 g	20 mg	NaN	5 g	4 g	144 mg	0 g	6 g	0 g	24 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Garlic Cheese Grits	https://www.allrecipes.com/recipe/232702/kentucky-garlic-cheese-grits/	4.8	100.0	15.0	65.0	Cheesy garlic grits are a wonderful side dish to add to Derby Day brunch or any meal.	0.75 cup milk, 1 egg, 1 tablespoon garlic powder, 1 dash hot pepper sauce, 4 cups water, 1 teaspoon salt, 1 cup quick-cooking grits, 0.25 cup butter, 12 ounces shredded sharp Cheddar cheese, divided	Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish., Beat milk, egg, garlic powder, and hot pepper sauce in a bowl., Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits., Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.	206 kcal	4 g	68 mg	0 g	10 g	11 g	497 mg	1 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Wonder Beans	https://www.allrecipes.com/recipe/228062/kentucky-wonder-beans/	4.8	20.0	10.0	10.0	Heirloom green beans simmered with bacon, garlic, salt, and pepper bring out the best of a garden favorite.	4 cups trimmed heirloom green beans (such as Kentucky Wonder Beans), 1 slice bacon, 1 clove garlic, minced, 1 teaspoon olive oil, or as needed, 0.5 teaspoon sea salt, 1 pinch coarsely ground black pepper to taste	Pour about 1 inch of water into a saucepan; add green beans, bacon, garlic, olive oil, sea salt, and pepper. Bring the water to a boil, reduce heat to medium, and place a cover on the saucepan. Cook beans until tender, 7 to 10 minutes.	78 kcal	8 g	5 mg	4 g	3 g	1 g	285 mg	2 g	5 g	0 g	4 servings	NaN	NaN
Africa	NaN	Kentucky	Official Henry Bain's Sauce	https://www.allrecipes.com/recipe/221098/official-henry-bains-sauce/	4.8	15.0	15.0	NaN	A traditional sweet and tangy steak sauce is famous in its home town of Louisville, Kentucky.	1 (17 ounce) jar Major Grey chutney, 4.5 ounces pickled walnuts, 1 (14 ounce) bottle ketchup, 1 (10 fluid ounce) bottle steak sauce (such as A1®), 1 (10 fluid ounce) bottle Worcestershire sauce, 1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®), 1 dash hot pepper sauce (such as Tabasco®), or to taste	Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.	27 kcal	7 g	NaN	0 g	0 g	NaN	184 mg	5 g	0 g	0 g	64 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Biscuits	https://www.allrecipes.com/recipe/85594/kentucky-biscuits/	4.6	30.0	15.0	15.0	This is a great recipe, different than the usual biscuit. Serve piping hot with butter, jam, or honey.	2 cups all-purpose flour, 2.5 teaspoons baking powder, 0.5 teaspoon baking soda, 1 dash salt, 1 tablespoon white sugar, 0.5 cup butter, 0.75 cup buttermilk	Preheat oven to 400 degrees F (200 degrees C)., In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate., Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.	154 kcal	18 g	21 mg	1 g	3 g	5 g	231 mg	2 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kentucky	Runzas (Bierocks)	https://www.allrecipes.com/recipe/25415/runzas-bierocks/	4.4	80.0	20.0	60.0	European bread dough pastries filled with ground beef, cabbage and cheese. Also called bierocks.	1 (3 pound) package frozen white bread dough, 1.5 pounds ground beef, 1 medium head cabbage, shredded, 1 pound shredded mozzarella cheese, salt and pepper to taste, vegetable oil	Thaw out frozen bread dough; cut each roll into 3 pieces and set aside. Brown beef and cabbage in a large skillet, seasoning with salt and pepper to taste., Preheat oven to 350 degrees F (175 degrees C)., Roll out bread dough and cut into squares. Place a spoonful of the beef/cabbage mixture onto the center of each dough square. Sprinkle cheese on top, fold over and pinch sides to seal. Rub a bit of oil on the outside of each pastry., Place in a 9x13 inch baking dish and bake in the preheated oven for 45 to 60 minutes, or until golden brown.	750 kcal	80 g	79 mg	9 g	41 g	10 g	1222 mg	10 g	28 g	0 g	9 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Pecan Pie	https://www.allrecipes.com/recipe/12165/kentucky-pecan-pie/	4.6	65.0	15.0	50.0	Corn syrup and brown sugar do magical things in this simple pecan pie with a rich, gooey, and delicious filling. Perfect for holiday bake sales.	1 cup white corn syrup, 1 cup packed brown sugar, 0.33333334326744 teaspoon salt, 0.33333334326744 cup unsalted butter, melted, 3 large eggs, slightly beaten, 1 cup chopped pecans, 1 (9 inch) unbaked pie crust	Preheat the oven to 350 degrees F (175 degrees C)., Mix together corn syrup, sugar, melted butter, and salt in a large bowl. Add eggs and beat until well combined. Pour mixture into the pie crust and sprinkle pecans over top., Bake in the preheated oven for 50 to 60 minutes., Remove from the oven and let cool to room temperature before serving.	523 kcal	71 g	90 mg	2 g	5 g	8 g	328 mg	38 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Derby Bourbon Punch	https://www.allrecipes.com/recipe/244922/kentucky-derby-bourbon-punch/	NaN	15.0	15.0	NaN	Bourbon is the star ingredient in this Kentucky Derby punch that also includes orange juice and lemonade for a refreshing adult beverage.	34 fluid ounces bourbon, 1 (12 fluid ounce) can frozen orange juice concentrate, thawed, 1 (12 fluid ounce) can frozen lemonade concentrate, thawed, 0.25 cup lemon juice, 0.25 cup maraschino cherry juice, 1.5 liters club soda, 1 lemon, sliced, 0.5 cup maraschino cherries, halved	Mix bourbon, orange juice concentrate, lemonade concentrate, lemon juice, and maraschino cherry juice together in a pitcher until base is well mixed., Pour base into a punch bowl; add club soda, lemon slices, and maraschino cherry halves.	124 kcal	13 g	NaN	0 g	0 g	NaN	3 mg	10 g	0 g	0 g	32 servings	about 3 1/2 quarts	NaN
Africa	NaN	Kentucky	Meemaw's Bourbon Balls	https://www.allrecipes.com/recipe/237948/meemaws-bourbon-balls/	4.9	80.0	20.0	NaN	A little bit of bourbon goes into these balls of crushed vanilla wafers and pecans. Roll them in confectioners' sugar and coconut for added layers of flavor.	1 (12 ounce) package vanilla wafer cookies, 8 ounces pecans, 1 cup confectioners' sugar, 0.5 cup bourbon whiskey, 3 tablespoons unsweetened cocoa powder, 2 tablespoons light corn syrup, 0.5 cup flaked coconut, or to taste, 0.25 cup confectioners' sugar, or to taste, for rolling	Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl., Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls., Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.	99 kcal	11 g	NaN	1 g	1 g	1 g	24 mg	4 g	6 g	0 g	45 servings	NaN	NaN
Africa	NaN	Kentucky	Fabulous Gluten-Free Fried Pork Chops	https://www.allrecipes.com/recipe/255234/fabulous-gluten-free-fried-pork-chops/	4.7	18.0	10.0	8.0	Bone-in pork chops are dredged in a seasoned coconut flour coating and pan-fried until golden brown in this easy gluten-free dinner recipe.	0.5 cup coconut flour, 0.25 cup cornstarch, 1 tablespoon granulated garlic, 1 tablespoon ground paprika, 1 tablespoon flaxseed meal, 1 tablespoon dried parsley, 1.5 teaspoons baking powder, 1.5 teaspoons white sugar, 1.5 teaspoons onion powder, salt and ground black pepper to taste, 2.5 pounds bone-in center-cut pork chops, 2 tablespoons coconut oil, or as needed	Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl., Dredge pork chops in the coconut flour mixture until coated on both sides., Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.	295 kcal	9 g	71 mg	1 g	23 g	9 g	207 mg	2 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Banana Pudding	https://www.allrecipes.com/recipe/15714/kentucky-banana-pudding/	4.5	100.0	20.0	20.0	This is my grandmother's recipe! A version with a cookie crust.	1 cup white sugar, 0.25 cup cornstarch, 1 egg, beaten, 1 (12 fluid ounce) can evaporated milk, 1.5 cups milk, 2 teaspoons vanilla extract, 1 (12 ounce) package vanilla wafers, 4 banana, sliced	In a saucepan over medium heat, combine the sugar, cornstarch, egg, evaporated milk and regular milk. Mix together well and stir until thick. Remove from heat; add vanilla and mix well., In a large bowl or casserole dish, arrange a layer of cookies. Pour pudding mixture over cookies and top with a layer of sliced bananas. Refrigerate until chilled.	461 kcal	79 g	41 mg	2 g	8 g	5 g	207 mg	39 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Style Fried Green Tomatoes	https://www.allrecipes.com/recipe/89770/kentucky-style-fried-green-tomatoes/	4.5	11.0	5.0	6.0	These cornmeal-dipped green tomatoes get fried in bacon grease in the true Southern fashion.	0.5 cup bacon grease, 0.33333334326744 cup all-purpose flour, 0.75 cup cornmeal, 0.25 teaspoon ground black pepper, 1 egg, 0.25 cup milk, 1 green tomato, cut into 1/4 inch slices	Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, cornmeal and pepper. In another small bowl, whisk together the egg and milk using a fork., Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.	866 kcal	62 g	152 mg	3 g	11 g	25 g	149 mg	5 g	64 g	0 g	2 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Bourbon Brownies	https://www.allrecipes.com/recipe/273974/kentucky-bourbon-brownies/	5.0	55.0	15.0	40.0	Bourbon and pecans bring rich flavor to these chocolate brownies, making them a great dessert idea for Father's Day.	1 cup sweet cream butter, 4 ounces unsweetened baking chocolate, 1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.25 teaspoon salt, 3 eggs, 2 teaspoons bourbon, 1 teaspoon Madagascar bourbon vanilla extract, 2 cups white sugar, 1 cup chopped pecans	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan., Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and let cool completely, 10 to 15 minutes., While chocolate cools, sift flour, baking powder, and salt together in a bowl., Beat eggs in a bowl using an electric stand mixer or hand mixer until almost light in color. Mix in bourbon and vanilla extract. Gradually mix in sugar until well blended. Stir in chocolate-butter mixture. Stir in flour mixture until combined, scraping down sides of the bowl as needed. Fold in pecans. Spread brownie mixture into the prepared pan., Bake in the preheated oven until edges pull away from the sides of the pan, 30 to 35 minutes. Remove from the oven and let cool completely on a wire rack.	342 kcal	37 g	61 mg	2 g	4 g	10 g	162 mg	26 g	22 g	0 g	16 servings	NaN	NaN
Africa	NaN	Kentucky	Simple Mint Julep	https://www.allrecipes.com/recipe/255947/simple-mint-julep/	5.0	5.0	5.0	NaN	Mint, bourbon, and sugar are mixed with ice in this classic mint julep recipe that is quick and easy to prepare for the Kentucky derby.	0.25 cup water, 1 teaspoon white sugar, 5 fresh mint leaves, or to taste, 1 (1.5 fluid ounce) jigger bourbon, or more to taste, 4 ice cubes, or as desired	Place a tall glass in the freezer until frosted., Mix water and sugar together in the frosted glass until sugar is dissolved. Twist mint leaves to release the scent and flavor from each leaf; add to glass. Fill the glass 1/4-full with bourbon; add ice. Garnish the glass with mint leaf.	121 kcal	4 g	NaN	NaN	NaN	NaN	5 mg	4 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Kentucky	Mildly Sweet Whiskey Chicken	https://www.allrecipes.com/recipe/237372/mildly-sweet-whiskey-chicken/	4.5	45.0	10.0	35.0	Bourbon, soy sauce, and pineapple juice make a sauce for sauteed mushrooms and chicken thighs. Delicious on its own, or over rice or pasta.	2 pounds chicken thighs, salt and ground black pepper to taste, 1.25 cups pineapple juice, 3 tablespoons bourbon whiskey, or more to taste, 2 tablespoons soy sauce, 3 cloves garlic, 1 tablespoon brown sugar, 0.25 teaspoon ground black pepper, 2 teaspoons butter, or to taste, 2 large mushrooms, sliced	Preheat an outdoor grill for high heat and lightly oil the grate., Season chicken thighs with salt and pepper., Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl., Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes., While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce., Pour the mushrooms and sauce over the chicken strips and toss to coat.	324 kcal	10 g	98 mg	0 g	26 g	5 g	424 mg	8 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kentucky	My Kentucky Derby Dessert	https://www.allrecipes.com/recipe/221047/my-kentucky-derby-dessert/	4.1	85.0	15.0	55.0	A richly-flavored single-crust pie has a buttery pecan and chocolate chip filling flavored with bourbon whiskey.	3 extra large eggs, 2 tablespoons corn oil, 1 tablespoon bourbon whiskey, 1 teaspoon vanilla extract, 0.75 cup all-purpose flour, 0.75 cup white sugar, 0.75 cup packed light brown sugar, 1.125 cups butter, softened, 1.5 cups chopped toasted pecans, 9 ounces semisweet chocolate chips, 1 (9 inch) unbaked pie crust	Preheat oven to 325 degrees F (165 degrees C)., Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated., Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter., Gently stir pecans and chocolate chips into the filling., Fit the pie crust into a 9-inch pie dish and pour the filling into the crust., Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes., Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.	896 kcal	81 g	150 mg	5 g	9 g	26 g	341 mg	57 g	63 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Dad's Kentucky Home Fries	https://www.allrecipes.com/recipe/63849/dads-kentucky-home-fries/	4.4	25.0	10.0	15.0	Golden-brown fried potatoes made with bacon drippings and sweet Vidalia® onion. Leftovers keep well in the fridge for a microwave breakfast on the go. For an East Coast twist, add diced green pepper.	2 tablespoons bacon drippings, 4 large potatoes, peeled and sliced, 0.5 Vidalia onion, chopped, salt and pepper to taste	Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.	290 kcal	66 g	NaN	8 g	8 g	0 g	23 mg	4 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Tomato Soup	https://www.allrecipes.com/recipe/108540/kentucky-tomato-soup/	4.3	40.0	10.0	30.0	This creamy tomato soup has a delicious twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden.	3 tablespoons butter, 1 cup chopped onion, 0.5 cup chopped carrots, 2 stalks celery, chopped, 2 cloves garlic, minced, 0.25 cup chopped fresh flat-leaf parsley, 2.5 cups chopped fresh tomatoes, 1 (8 ounce) can tomato sauce, 0.75 cup strong brewed coffee, 0.25 cup water, 1 teaspoon white sugar, 1 teaspoon salt, ground black pepper to taste, 0.33333334326744 cup heavy cream	Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes., Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.	142 kcal	11 g	33 mg	3 g	2 g	7 g	654 mg	6 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Spoon Bread	https://www.allrecipes.com/recipe/281496/kentucky-spoon-bread/	5.0	75.0	20.0	40.0	Corn spoon bread is a lovely and easy side dish to accompany most any dinner, but especially prime rib.	2.75 cups 1% milk, 0.25 cup whipping cream, 1.25 cups finely ground white cornmeal, 3 large eggs, well beaten, 3 tablespoons unsalted butter, divided, 3 tablespoons white sugar, 1.75 teaspoons baking powder, 1 teaspoon salt, 1 cup corn	Combine milk and cream in a heavy saucepan and bring to a boil over high heat, whisking occasionally. While whisking, pour in cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, about 1 minute. Remove from heat and set aside to cool to room temperature., Transfer cornmeal mixture to the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 2 tablespoons butter, sugar, baking powder, and salt. Mix on medium speed until uniform and aerated, about 15 minutes. Mix in the corn by hand., Preheat the oven to 375 degrees F (190 degrees C)., Lightly butter a round 1 1/2-quart casserole dish with remaining 1 tablespoon butter. Pour batter into the casserole dish., Bake in the preheated oven until golden brown and puffy and a toothpick inserted in the center comes out clean, about 30 minutes.	228 kcal	28 g	86 mg	2 g	7 g	6 g	478 mg	6 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Apple Butter	https://www.allrecipes.com/recipe/229208/kentucky-apple-butter/	4.8	175.0	15.0	125.0	Apples are simmered with cinnamon and ginger for hours in the oven, creating a thick dark red spread.	5 pounds McIntosh apples, chopped, 1 cup white sugar, 1 cup brown sugar, 0.25 cup butter, 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, 3 (1 pint) canning jars with lids and rings, or as needed	Place apples in a large pot and cover with water; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until apples are softened, 5 to 10 minutes., Preheat oven to 325 degrees F (165 degrees C)., Press apples through a food mill to separate seeds, cores, and skin from apple pulp and transfer pulp to a bowl. Stir white sugar, brown sugar, butter, cinnamon, ginger, and nutmeg into apples. Pour apple mixture into a 9x13-inch baking pan., Bake in the preheated oven, stirring and scraping sides every 20 to 30 minutes, until apple butter is red and thickened, 2 to 4 hours., Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings., Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 30 minutes., Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.	66 kcal	15 g	3 mg	1 g	0 g	1 g	9 mg	13 g	1 g	0 g	45 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Blackberry Cobbler	https://www.allrecipes.com/recipe/218017/kentucky-blackberry-cobbler/	3.6	45.0	20.0	25.0	A homemade buttermilk biscuit tops the fresh berries of this home style cobbler.	6 cups fresh blackberries, 2 teaspoons lemon juice, 1 cup white sugar, 2 teaspoons cornstarch, 0.25 cup cold butter, cubed, 4 cups all-purpose flour, 0.25 cup white sugar, 1 teaspoon ground cinnamon, 1 tablespoon salt, 1 tablespoon baking powder, 2 teaspoons baking soda, 1 cup chilled butter, diced, 1.3333333730698 cups buttermilk, plus additional for brushing, 0.25 cup white sugar	Preheat an oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish., Place the blackberries in a mixing bowl, and sprinkle with lemon juice. Toss with 1 cup sugar and cornstarch until evenly coated. Place into the prepared baking dish, and arrange the cubes of butter on top. In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together. Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea. Stir in the buttermilk until a batter has formed. Spoon the batter evenly over the blackberries. Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar., Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.	555 kcal	79 g	62 mg	6 g	8 g	15 g	1250 mg	36 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Kentucky	Blackberry-Mint Julep Margarita	https://www.allrecipes.com/recipe/267411/blackberry-mint-julep-margarita/	NaN	5.0	5.0	NaN	The Kentucky Derby meets Cinco de Mayo in this refreshing blackberry-mint julep margarita cocktail that will surely delight you and your guests.	6 blackberries, plus more for garnish, 6 leaves fresh mint, plus more for garnish, 1 ounce bourbon whiskey, 1 ounce tequila, 1 ounce lime juice, 1 teaspoon agave nectar, ice	Muddle blackberries and mint in a shaker. Add bourbon, tequila, lime juice, and agave nectar., Fill shaker with ice. Shake and strain into two julep glasses filled with fresh ice.	88 kcal	5 g	NaN	1 g	0 g	NaN	4 mg	3 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	Kentucky	Louisville Rice Salad	https://www.allrecipes.com/recipe/221097/louisville-rice-salad/	4.5	130.0	20.0	20.0	A delicious cold rice salad is easy to make your own by adding and varying the ingredients.	1 cup uncooked white rice, 2 cups water, 0.5 cup vegetable oil, 0.25 cup lemon juice, 0.25 cup wine vinegar, 1 teaspoon white sugar, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh tarragon, 0.5 teaspoon salt, 0.5 cup toasted slivered almonds, 0.5 cup raisins, 0.5 cup mandarin orange segments, drained and coarsely chopped, 0.5 cup finely chopped onion, 0.5 cup finely chopped celery, 0.5 cup finely chopped green bell pepper, 0.5 cup green peas	Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes., Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl., Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved., Pour dressing over the cooled rice and stir to combine., Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine., Cover salad and refrigerate until chilled, at least 1 hour.	400 kcal	44 g	NaN	3 g	6 g	3 g	225 mg	12 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kentucky	Steph's Bourbon Balls	https://www.allrecipes.com/recipe/130633/stephs-bourbon-balls/	4.2	40.0	30.0	NaN	Something between a truffle and a no-bake cookie, these are fun for grownups at Christmas (they have a kick) or to celebrate the Run for the Roses.	0.5 cup white sugar, 2.5 cups vanilla wafer crumbs, 0.5 cup confectioners' sugar, 1 cup chopped pecans, 2 cups semisweet chocolate chips, 3 tablespoons light corn syrup, 0.25 cup bourbon whiskey	Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well., Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix., Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.	272 kcal	38 g	NaN	2 g	2 g	4 g	73 mg	18 g	13 g	0 g	20 servings	NaN	NaN
Africa	NaN	Kentucky	Derby BLT Dip	https://www.allrecipes.com/recipe/221094/derby-blt-dip/	4.3	15.0	15.0	NaN	An easy dip with the delicious taste of a BLT is ready almost instantly. Just mix the simple ingredients and serve. Refrigerate overnight for even better flavor.	1 cup sour cream, 1 cup creamy salad dressing (such as Miracle Whip®), 1 cup shredded Cheddar cheese, 1 cup seeded and chopped Roma tomatoes, 1 (3 ounce) jar real bacon bits, 1 tablespoon chopped green onion	Mix sour cream, creamy salad dressing, Cheddar cheese, tomatoes, and bacon bits in a bowl until thoroughly combined. Refrigerate until serving time; served topped with green onion.	63 kcal	2 g	11 mg	0 g	2 g	2 g	171 mg	1 g	5 g	0 g	32 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Beer Cheese	https://www.allrecipes.com/recipe/281349/kentucky-beer-cheese/	4.0	35.0	5.0	NaN	Perfect to serve as an appetizer at parties or potlucks with bread, vegetables, chips, or crackers, this Kentucky beer cheese is easy to prepare and chill ahead.	1 (8 ounce) package sharp Cheddar cheese, cut into chunks, 0.25 teaspoon garlic powder, 0.25 teaspoon cayenne pepper, 0.25 teaspoon hot sauce, 0.25 cup warm beer	Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached., Refrigerate for at least 30 minutes before serving.	117 kcal	1 g	29 mg	NaN	7 g	6 g	178 mg	0 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Chocolate Chip Pie IV	https://www.allrecipes.com/recipe/12238/chocolate-chip-pie-iv/	4.6	90.0	30.0	60.0	Just like a chocolate chip cookie in a pie shell, this pie is sweet, chocolaty and gooey. Flour, eggs, sugar, butter, chocolate bits, and pecans make the filling for this delightful pie that bakes in about an hour.	1 recipe pastry for a 9 inch single crust pie, 1 cup white sugar, 0.5 cup all-purpose flour, 2 eggs, 0.5 cup butter, melted and cooled, 1 cup pecans, coarsely chopped, 1 cup semisweet chocolate chips, 1 teaspoon vanilla extract	In a mixing bowl, mix sugar and flour., Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well., Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.	555 kcal	57 g	77 mg	4 g	6 g	14 g	219 mg	37 g	36 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	7Up Buttermilk Biscuits	https://www.allrecipes.com/recipe/240318/7up-buttermilk-biscuits/	NaN	30.0	15.0	15.0	Reminiscent of the original Kentucky Fried Chicken biscuits, 7Up buttermilk biscuits are delicious and quick-and-easy to make!	0.25 cup butter, melted, 5 cups all-purpose buttermilk baking mix, 1 cup lemon-lime soda (such as 7Up®), 1 cup sour cream, 0.25 cup butter, softened	Preheat oven to 425 degrees F (220 degrees C). Spread melted butter all over a 9x13-inch baking dish., Stir baking mix, lemon-lime soda, sour cream, and softened butter together in a bowl until dough is well-mixed; knead with your hands, adding more baking mix as necessary, until dough is smooth but still sticky., Roll dough into 15 equal-size balls and place dough balls in prepared baking dish, turning to coat each completely in melted butter., Bake in the preheated oven until biscuits are golden brown, 15 to 20 minutes. Let rest for 5 minutes before serving.	222 kcal	21 g	23 mg	NaN	3 g	7 g	381 mg	2 g	14 g	0 g	15 servings	NaN	NaN
Africa	NaN	Kentucky	Derby Pie with Pecans	https://www.allrecipes.com/recipe/281348/derby-pie-with-pecans/	NaN	45.0	15.0	30.0	Be party-ready with this quick and easy Kentucky Derby pie made with pecans, chocolate chips, and bourbon.	1 (9 inch) unbaked pie crust, 0.5 cup unsalted butter, melted and cooled, 2 large eggs, 1 cup white sugar, 0.5 cup all-purpose flour, 1.5 cups chopped pecans, 1 cup semisweet chocolate chips, 2 tablespoons Kentucky bourbon	Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with pie crust., Beat butter and eggs together in a bowl. Add sugar and flour, mixing well. Gently fold in pecans, chocolate chips, and bourbon. Pour filling into the pie shell., Bake in the preheated oven until set, 30 to 35 minutes.	623 kcal	58 g	77 mg	4 g	7 g	15 g	138 mg	38 g	43 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Benedictine Dip	https://www.allrecipes.com/recipe/281354/benedictine-dip/	5.0	490.0	10.0	NaN	Benedictine dip is a Kentucky Derby party staple — and this one requires simple ingredients and is easy to make ahead, chill, and serve when your guests arrive!	1 (3 ounce) package cream cheese, softened, 2 tablespoons mayonnaise, 2 tablespoons finely grated onion, 2 tablespoons finely grated peeled and seeded cucumber, 1 drop green food coloring	Mix cream cheese, mayonnaise, onion, cucumber, and food coloring together in a bowl until well blended and food coloring is incorporated. Cover and chill, 8 hours to overnight. Serve.	84 kcal	1 g	17 mg	0 g	1 g	4 g	68 mg	0 g	9 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kentucky	Bourbon Brownies	https://www.allrecipes.com/recipe/273975/bourbon-brownies/	4.5	40.0	15.0	25.0	If you're looking for a bourbon-spiked treat for Father's Day, look no further than these thick, moist brownies ready in under an hour.	1 cup white sugar, 1 stick butter, melted, 6 tablespoons unsweetened cocoa powder, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, 2 eggs, beaten, 0.25 cup bourbon, 6 tablespoons all-purpose flour, 0.5 teaspoon baking powder, 1 pinch salt	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch baking pan., Stir sugar, melted butter, cocoa powder, oil, and vanilla extract together until smooth. Mix in eggs, then add bourbon., Combine flour, baking powder, and salt in a separate bowl. Add to the cocoa mixture. Smooth batter into the prepared pan., Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool completely before slicing.	149 kcal	16 g	39 mg	1 g	2 g	4 g	75 mg	13 g	8 g	0 g	16 servings	NaN	NaN
Africa	NaN	Kentucky	Devilishly Different Green Deviled Eggs	https://www.allrecipes.com/recipe/236514/devilishly-different-green-deviled-eggs/	4.0	115.0	25.0	15.0	These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.	12 eggs, 2 avocados - halved, pitted, and mashed, 1 small white onion, diced, 1 plum (Roma) tomato, seeded and diced, 3 tablespoons finely chopped fresh cilantro, 1 lime, juiced, 1 jalapeno pepper, seeded and minced, 2 teaspoons chopped garlic, salt and freshly ground black pepper to taste, 24 pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®), 8 pickled jalapeno pepper slices, minced	Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel., Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour., Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels., Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter., Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.	70 kcal	3 g	93 mg	1 g	4 g	1 g	96 mg	1 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky "Race Day" Chocolate Pecan Pie	https://www.allrecipes.com/recipe/281351/kentucky-race-day-chocolate-pecan-pie/	NaN	235.0	20.0	35.0	Perfect for celebrating Kentucky Derby Day, this pecan pie made with bourbon and chocolate chips is a local staple!	1.25 cups all-purpose flour, 1 pinch salt, 0.5 cup cold unsalted butter, 0.25 cup ice water, 1 cup white sugar, 0.5 cup unsalted butter, at room temperature, 2 large eggs, 0.5 cup all-purpose flour, 1 teaspoon bourbon, 1 pinch salt, 1 cup milk chocolate chips, 1 cup chopped pecans	Combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until dough forms a ball. Wrap in plastic wrap and refrigerate for 3 hours., Roll dough out to fit a 9-inch pie plate. Place crust in the pie plate. Press evenly over the bottom and up the sides., Preheat the oven to 350 degrees F (175 degrees C)., Beat sugar and butter together in a bowl with an electric mixer until creamy. Add eggs, flour, bourbon, and salt and mix at very low speed for 1 minute. Be careful not to overmix or the texture could suffer. Add chocolate chips and pecans and mix at very low speed for about 30 seconds. Scrape the pie filling into the pie shell using a rubber spatula., Bake on the middle rack of the preheated oven until set, 35 to 40 minutes.	623 kcal	61 g	108 mg	3 g	7 g	20 g	63 mg	37 g	42 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Chocolate-Pecan Pie	https://www.allrecipes.com/recipe/281350/kentucky-chocolate-pecan-pie/	NaN	295.0	10.0	45.0	Coconut and chocolate chips bring sweet flavor to this chewy, gooey baked Kentucky pecan pie that's best served with ice cream.	2 large eggs, 0.5 cup white sugar, 0.5 cup brown sugar, 0.5 cup corn syrup (such as Karo®), 0.5 cup unsalted butter, melted, 1 teaspoon vanilla extract, 0.5 teaspoon salt, 1 cup semisweet chocolate chips, 1 cup pecans, chopped, 0.5 cup shredded unsweetened coconut, 1 (9 inch) unbaked pie shell	Preheat the oven to 350 degrees F (175 degrees C)., Beat eggs together in a bowl; beat in white sugar and brown sugar. Mix in corn syrup, butter, vanilla extract, and salt. Fold in chocolate chips, chopped pecans, and coconut. Pour into the prepared pie shell., Bake in the preheated oven until golden and bubbly, 45 to 50 minutes. Be sure to watch the rim of the pie for overbrowning, covering with foil after 30 minutes if needed. Remove from the oven and let cool for at least 4 hours.	636 kcal	69 g	77 mg	4 g	6 g	18 g	302 mg	44 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Bourbolicious	https://www.allrecipes.com/recipe/18924/bourbolicious/	4.7	1440.0	15.0	NaN	This great recipe for Bourbon slush is originally from my friend's Kentucky cousins, and was renamed at a recent dinner party. It is especially good made with citrus herbal tea!	1 (12 fluid ounce) can frozen lemonade concentrate, thawed, 1 (6 ounce) can frozen orange juice concentrate, 1 cup white sugar, 1.5 cups bourbon whiskey, 2.25 cups brewed tea, 6 cups water	In a large plastic pitcher combine lemonade concentrate, orange juice concentrate, sugar, bourbon, tea and water. Mix well and freeze overnight.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	8 servings	NaN	NaN
Africa	NaN	Kentucky	Run For The Roses Pie II	https://www.allrecipes.com/recipe/23359/run-for-the-roses-pie-ii/	4.0	90.0	30.0	45.0	It's a true Kentucky favorite. This pie combines semi-sweet chocolate with walnuts for a truly decadent experience. Accompany with ice cream if desired.	1 cup brown sugar, 0.33333298563957 cup light corn syrup, 0.33333298563957 cup unsulfured molasses, 3 tablespoons butter, 3 tablespoons bourbon, 0.5 teaspoon vanilla extract, 0.5 teaspoon salt, 4 eggs, 3 tablespoons half-and-half cream, 2 cups chopped walnuts, 0.33333298563957 cup semisweet chocolate chips, 1 (9 inch) unbaked pie crust	Preheat oven to 350 degrees F (175 degrees C)., In a large, heavy saucepan, combine brown sugar, corn syrup, molasses, butter, bourbon, vanilla and salt. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Remove pan from heat and let mixture cool., In a small bowl, beat eggs with half-and-half until blended. Mix eggs into cooled syrup mixture until well incorporated. Stir in walnuts and chocolate chips. Pour the filling into pie crust., Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Serve warm or at room temperature.	616 kcal	67 g	107 mg	3 g	10 g	9 g	353 mg	43 g	36 g	0 g	8 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Bourbon Cake	https://www.allrecipes.com/recipe/8245/kentucky-bourbon-cake/	4.6	0.0	NaN	NaN	A delicious fruit cake soaked in whiskey. You should aim to make this dessert a month in advance — if you can wait that long, which I can't! You'll need some cheesecloth for giving this cake its trademark bourbon wrap.	2 cups bourbon, 8 ounces golden raisins, 16 ounces red candied cherries, halved, 0.75 pound butter, 2 cups white sugar, 6 egg yolks, 6 egg whites, 2 cups packed brown sugar, 2 teaspoons ground nutmeg, 1 teaspoon baking powder, 5 cups all-purpose flour, 1 pound chopped pecans, 1 cup bourbon	Preheat the oven to 275 degrees F (135 degrees C). Grease a 10-inch tube pan and line the bottom with parchment paper., Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve bourbon., In a separate bowl, mix flour, nutmeg, and baking powder. Set aside., In a small bowl, cream butter with white sugar. In a separate small bowl, cream yolks and brown sugar until very light., In a large bowl, combine two sugar mixtures and blend well., Alternately, add flour mixture and reserved bourbon in three stages, mixing well with each addition., Add soaked fruit and fold in. Add nuts and fold in., In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed., Pour into the prepared 10-inch tube pan. Place the pan in the bottom of the oven and bake for 4 to 5 hours. Ovens vary, so watch the baking time. Test cake with a wooden pick. (May take longer than 5 hours)., Remove from the oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with a bourbon-soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool, dry place.	1077 kcal	131 g	140 mg	5 g	11 g	15 g	234 mg	86 g	46 g	0 g	14 servings	NaN	NaN
Africa	NaN	Kentucky	Kentucky Fruit Filling	https://www.allrecipes.com/recipe/8069/kentucky-fruit-filling/	3.0	0.0	NaN	NaN	A fruity filling for a fruity cake. Try it with the Heritage Jam Cake.	1 cup dates, pitted and chopped, 1 cup chopped raisins, 1 large orange, 0.33329999446869 cup white sugar, 0.25 cup orange juice	Cut orange into sections, and remove the seeds. Grind the sections, peels and all., Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened., Spread hot filling between layers or on top of cake.	107 kcal	28 g	NaN	2 g	1 g	NaN	2 mg	23 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kentucky	Run For The Roses Pie I	https://www.allrecipes.com/recipe/23165/run-for-the-roses-pie-i/	4.2	80.0	30.0	45.0	After the horse race, settle down to this classic American pie - it has chocolate chips, walnuts and an infusion of bourbon.	1 cup chopped walnuts, 3 tablespoons bourbon, 1 cup white sugar, 1 cup light corn syrup, 4 eggs, 0.5 cup butter, 1 cup semisweet chocolate chips, 1 teaspoon vanilla extract, 2 (9 inch) unbaked pie crust	Preheat oven to 350 degrees F (175 degrees C). In a small bowl, pour bourbon over walnuts; set aside., In a large bowl, beat sugar, corn syrup and eggs. Stir in butter, chocolate chips and vanilla. Add bourbon and nuts. Pour filling into pie shell., Bake in the preheated oven for 45 minutes, or until golden brown.	394 kcal	46 g	62 mg	2 g	5 g	8 g	189 mg	24 g	22 g	0 g	16 servings	NaN	NaN
Africa	NaN	Kentucky	NaN	https://www.allrecipes.com/article/how-to-crush-ice-without-a-blender/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Kentucky	Penny's Whiskey Cake	https://www.allrecipes.com/recipe/213568/pennys-whiskey-cake/	4.6	150.0	20.0	70.0	A moist yellow cake that has the flavor of whiskey for a distinctly grown-up treat.	1 cup chopped walnuts, 1 (18.25 ounce) package yellow cake mix, 1 (5 ounce) package instant French vanilla pudding mix, 0.5 cup cold water, 0.5 cup vegetable oil, 4 eggs, 0.5 cup whiskey, 0.5 cup butter, 0.25 cup water, 1 cup white sugar, 0.5 cup whiskey	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan or tube cake pan. Sprinkle the walnuts evenly in the bottom of the prepared pan., Place the cake mix, pudding mix, 1/2 cup water, vegetable oil, eggs, and 1/2 cup whiskey into a mixing bowl, and beat until well blended with an electric mixer, about 2 minutes. Pour the batter over the nuts in the pan., Bake in the preheated oven until the cake is set and the top springs back when pushed slightly, about 1 hour. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate. Poke holes all over the top of the cake with a toothpick., To make glaze, melt butter in a saucepan over low heat, then pour in 1/4 cup water and the sugar. Stir the mixture together until smooth, and bring to a boil over medium-low heat; boil for 5 minutes, then remove from heat and stir in 1/2 cup whiskey. Let the mixture cool about 10 minutes, then pour the warm glaze over the cake, allowing it to soak into the holes in the cake.	577 kcal	63 g	83 mg	1 g	6 g	8 g	530 mg	45 g	30 g	0 g	12 servings	NaN	NaN
Africa	NaN	Kentucky	NaN	https://www.allrecipes.com/gallery/kentucky-derby-food/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Kentucky	Bourbon Wieners	https://www.allrecipes.com/recipe/221048/bourbon-wieners/	4.4	20.0	10.0	10.0	These bourbon weenies are made with bite-sized hot dog pieces simmered in a super-easy sauce flavored with bourbon whiskey for a fast appetizer.	1 (16 ounce) package hot dogs, cut into bite-size pieces, 0.5 cup bourbon whiskey, 0.5 cup ketchup, 0.5 cup brown sugar	Place hot dogs, bourbon whiskey, ketchup, and brown sugar into a saucepan over medium heat. Heat, stirring often, until brown sugar is dissolved and sauce is bubbly, 10 to 15 minutes.	231 kcal	16 g	24 mg	NaN	5 g	5 g	648 mg	15 g	13 g	0 g	10 servings	NaN	NaN
Africa	NaN	Kentucky	Easy Whiskey Slush	https://www.allrecipes.com/recipe/221049/easy-whiskey-slush/	5.0	490.0	10.0	NaN	Start freezing this refreshing cocktail the night before. It's a sweet, slushy combination of pineapple juice and whiskey, topped with a little lemon-lime soda, and served with a cherry.	1 (46 fluid ounce) can pineapple juice, 1 (750 milliliter) bottle whiskey, 1 (10 ounce) jar maraschino cherries with juice, 1 (2 liter) bottle lemon-lime soda	Stir pineapple juice, whiskey, and maraschino cherries with their juice in a large freezer-safe container with a lid. Cover container tightly and freeze slush overnight., Scoop the whiskey slush into old-fashioned glasses, making sure each glass contains a cherry or two. Top with lemon-lime soda.	245 kcal	32 g	NaN	0 g	0 g	NaN	17 mg	9 g	0 g	0 g	15 servings	NaN	NaN
Africa	NaN	Kentucky	Roasted Banana Whiskey Ice Cream	https://www.allrecipes.com/recipe/216894/roasted-banana-whiskey-ice-cream/	4.3	375.0	20.0	25.0	Butter-roasted bananas and your favorite bourbon whiskey flavor this just-for-grownups ice cream, made with a cream and egg custard the old fashioned way.	1 cup very ripe bananas, 0.5 teaspoon butter, melted, 1 egg, 1.25 cups white sugar, 0.25 cup brown sugar, 1 tablespoon good quality bourbon whiskey (such as Maker's Mark®), 2 cups heavy cream	Peel the bananas, cut into 2 or 3 chunks, and freeze until solid., Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter., Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator., In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight., Pour the ice cream base into an ice cream maker, and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.	501 kcal	56 g	141 mg	1 g	3 g	19 g	46 mg	51 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Kentucky	Jim's Apple Raisin Pound Cake with Praline Glaze	https://www.allrecipes.com/recipe/216915/jims-apple-raisin-pound-cake-with-praline-glaze/	4.7	110.0	30.0	80.0	A rich, moist cake flavored with apples, raisins, allspice, and pecans gets a warm caramel glaze chock-full of more pecans.	3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground allspice, 1 teaspoon salt, 1.5 cups vegetable oil, 2 cups white sugar, 4 eggs, 3 cups apples - peeled, cored and shredded, 1 cup chopped pecans, 1 cup raisins, 0.5 cup white sugar, 0.5 cup light brown sugar, 0.5 cup half-and-half cream, 0.25 teaspoon salt, 0.5 cup butter, softened, 1 cup chopped pecans, 0.25 teaspoon vanilla extract	Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt., In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling., For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.	492 kcal	53 g	52 mg	2 g	5 g	7 g	260 mg	35 g	31 g	0 g	20 servings	NaN	NaN
Africa	NaN	Kentucky	Restaurant-Style Fried Chicken	https://www.allrecipes.com/recipe/16484/restaurant-style-fried-chicken/	3.0	40.0	5.0	35.0	Dried salad dressing and tomato soup mixes in the batter add a lot of zest to fried chicken.	2 eggs, beaten, 0.66666698455811 cup milk, 1.5 cups all-purpose flour, 1 (.7 ounce) package dry Italian-style salad dressing mix, 1 packet dry tomato soup mix, 1 (4 pound) whole chicken, cut into pieces, 2 tablespoons vegetable oil	In a small bowl, mix egg beat and milk together. Set aside. In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated., Heat oil in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.	740 kcal	25 g	250 mg	1 g	54 g	13 g	767 mg	3 g	45 g	0 g	7 servings	NaN	NaN
Africa	NaN	Kentucky	Aunt Mayme's Hot Shrimp Dip	https://www.allrecipes.com/recipe/281353/aunt-maymes-hot-shrimp-dip/	3.0	10.0	5.0	5.0	Impress guests at your Kentucky Derby party by serving this quick and easy hot shrimp dip appetizer that's ready in minutes.	1 (8 ounce) package cream cheese, 1 (4.5 ounce) can small shrimp, drained, 0.25 cup mayonnaise, 3 teaspoons dry sherry, 1 teaspoon prepared yellow mustard, 1 teaspoon grated onion, 1 dash seasoned salt	Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.	169 kcal	2 g	61 mg	NaN	6 g	7 g	196 mg	0 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tennessee	Country Fried Squash	https://www.allrecipes.com/recipe/14126/country-fried-squash/	4.5	40.0	25.0	15.0	This fried squash recipe is simple comfort food. Fresh butternut squash slices are dipped in batter and fried until golden, fragrant, and delicious!	0.5 cup milk, 1 egg, beaten, 0.5 cup all-purpose flour, 0.5 cup cornmeal, 1 pinch garlic salt, 1 pinch ground black pepper, 1 pinch salt, 1 cup oil for frying, 6 pounds butternut squash - peeled, seeded and sliced	Whisk milk and egg together in a small bowl. Combine flour, cornmeal, garlic salt, pepper, and salt together in a separate bowl., Heat oil in a deep skillet over medium-high heat., Dip each squash slice into egg mixture, then dredge in flour mixture to coat., Fry coated squash slices in hot oil, a few at a time, until golden brown on both sides.	501 kcal	105 g	49 mg	15 g	12 g	2 g	145 mg	17 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tennessee	Pig Pickin' Cake	https://www.allrecipes.com/recipe/8043/pig-pickin-cake/	4.8	45.0	20.0	25.0	Pig pickin' cake is a wonderful dessert that's easy to make using box mix. Three layers of cake get topped with frozen whipped topping and pineapple.	1 (15.25 ounce) package yellow cake mix, 1 (11 ounce) can mandarin oranges, juice reserved, 4 large eggs, 0.25 cup vegetable oil, 1 (16 ounce) package frozen whipped topping, thawed, 1 (15 ounce) can crushed pineapple, drained, 1 (3.5 ounce) package instant vanilla pudding mix	Preheat the oven to 350 degrees F (175 degrees C)., Prepare the cake: Mix together cake mix, oranges with juice, eggs, and oil. Pour batter into three greased and floured 8-inch round pans. Layers will be thin., Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks., Make the frosting: Mix together whipped topping, crushed pineapple, and instant pudding mix., Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat.	524 kcal	71 g	75 mg	1 g	6 g	12 g	523 mg	51 g	25 g	0 g	10 servings	NaN	NaN
Africa	NaN	Tennessee	Sausage Gravy I	https://www.allrecipes.com/recipe/17495/sausage-gravy-i/	4.7	30.0	5.0	25.0	Old-fashioned sausage gravy featuring pork sausage cooked in bacon fat. A homemade roux is made with the drippings for a gravy that you'll want on repeat.	1 pound ground pork sausage, 3 tablespoons bacon grease, 0.25 cup all-purpose flour, 3 cups milk, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper	Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate, leaving drippings in the skillet., Add bacon grease to the sausage drippings, and reduce the heat to medium. Whisk in flour and stir constantly until mixture becomes paste-like and turns golden brown, about 5 minutes., Gradually whisk in milk until smooth. Bring to a simmer, then return sausage to the skillet and season with salt and pepper. Cook, stirring occasionally, until mixture is smooth and thick, 10 to 15 minutes.	297 kcal	8 g	46 mg	0 g	10 g	9 g	562 mg	4 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tennessee	Tennessee Meatloaf	https://www.allrecipes.com/recipe/232247/tennessee-meatloaf/	4.6	115.0	40.0	60.0	My Grandmother "Nanaw" Rowan made the most delicious meatloaf in the state. She didn't leave me her recipe, but she left me the desire to recreate it. I think this is it, in flavor and texture...a masterpiece!	0.5 cup ketchup, 0.25 cup brown sugar, 2 tablespoons cider vinegar, cooking spray, 1 onion, chopped, 0.5 green bell pepper, chopped, 2 cloves garlic, minced, 2 large eggs, lightly beaten, 1 teaspoon dried thyme, 1 teaspoon seasoned salt, 0.5 teaspoon ground black pepper, 2 teaspoons prepared mustard, 2 teaspoons Worcestershire sauce, 0.5 teaspoon hot pepper sauce (such as Tabasco®), 0.5 cup milk, 0.66666668653488 cup quick cooking oats, 1 pound ground beef, 0.5 pound ground pork, 0.5 pound ground veal	Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well., Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note)., Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool., In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform., Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside., Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.	233 kcal	16 g	92 mg	1 g	17 g	4 g	324 mg	10 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Tennessee	Southern Moon Pies	https://www.allrecipes.com/recipe/16609/southern-moon-pies/	4.5	38.0	30.0	8.0	These pies are homemade cookie sandwiches that are filled with a dreamy marshmallow concoction. First you whip up the batter for the cookies that 's made with evaporated milk, butter, sugar, cocoa and a few other delicious ingredients. Drop the dough onto cookie sheets, bake, and slather the cookies with the marshmallow mixture.	0.5 cup butter, softened, 1 cup white sugar, 1 egg, 1 cup evaporated milk, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 0.5 teaspoon salt, 0.5 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon baking powder, 0.5 cup butter, softened, 1 cup confectioners' sugar, 0.5 teaspoon vanilla extract, 1 cup marshmallow creme	Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet., To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined., Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes., Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling., To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.	193 kcal	27 g	31 mg	1 g	3 g	6 g	210 mg	16 g	9 g	0 g	24 servings	NaN	NaN
Africa	NaN	Tennessee	Tennessee Tea	https://www.allrecipes.com/recipe/214801/tennessee-tea/	4.4	5.0	5.0	NaN	Whiskey is combined with triple sec, sweet and sour mix, and cola in this cocktail similar to a Long Island Iced Tea.	2 fluid ounces whiskey (such as Jack Daniel's®), or to taste, 1 fluid ounce triple sec, 1 fluid ounce sweet and sour mix, 1 fluid ounce cola, or to taste	Pour the whiskey, triple sec, sweet and sour mix, and cola into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass over ice to serve.	318 kcal	29 g	NaN	NaN	NaN	NaN	3 mg	27 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Tennessee	Elvis Presley Cake	https://www.allrecipes.com/recipe/8353/elvis-presley-cake/	4.5	0.0	NaN	NaN	Are you lonesome tonight? This cake will have you itchin' like a bug on a fuzzy tree. Even your hound dog will like it. Thank you, thank you very much.	1 (18.25 ounce) package white cake mix, 1 (8 ounce) can crushed pineapple with juice, 2 cups white sugar, 1 (8 ounce) package cream cheese, 0.5 cup butter, softened, 4 cups confectioners' sugar, 1 teaspoon vanilla extract, 1 cup chopped pecans	Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool., Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake., In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well., Spread cream cheese frosting over cake.	337 kcal	56 g	20 mg	1 g	2 g	5 g	197 mg	49 g	13 g	0 g	24 servings	NaN	NaN
Africa	NaN	Tennessee	NaN	https://www.allrecipes.com/gallery/what-food-is-tennessee-known-for/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Tennessee	Southern Fried Green Tomatoes	https://www.allrecipes.com/recipe/22174/southern-fried-green-tomatoes/	3.8	20.0	5.0	15.0	A traditional use for those unripened, end-of-harvest tomatoes: these green tomatoes are dipped in egg, coated in a mixture of cornmeal and flour, and fried to perfection.	0.25 cup extra-virgin olive oil, or more as needed, 1 extra large egg, 4 tablespoons milk, 1 cup cornmeal, 1 cup all-purpose flour, 3 green tomatoes, sliced 1/2 inch thick	Heat 1/4 inch olive oil in a large skillet over medium heat., Whisk together egg and milk in a shallow bowl. Mix cornmeal and flour in a second shallow bowl., Dip tomato slices in egg mixture, then dredge in cornmeal mixture to coat., Working in batches, fry tomatoes in hot oil until browned on both sides.	289 kcal	43 g	37 mg	3 g	7 g	2 g	300 mg	1 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tennessee	Baked Nashville Hot Chicken Breasts	https://www.allrecipes.com/recipe/247042/baked-nashville-hot-chicken-breasts/	4.2	90.0	30.0	30.0	Chicken breast strips are brined, breaded, and baked, then brushed with homemade hot sauce in this Nashville hot chicken recipe.	1 quart water, 0.25 cup salt, 0.25 cup white sugar, 0.25 cup hot sauce, 4 skinless, boneless chicken breast halves, cut into strips, 1 cup all-purpose flour, 0.5 teaspoon cayenne pepper, 0.5 teaspoon paprika, 0.5 teaspoon salt, 0.25 teaspoon garlic powder, 0.25 teaspoon ground black pepper, 3 tablespoons vegetable oil, 1 tablespoon cayenne pepper, 0.5 teaspoon paprika, 0.5 teaspoon salt, 0.5 teaspoon white sugar, 0.25 teaspoon garlic powder, cooking spray	Mix water, 1/4 cup salt, 1/4 cup sugar, and hot sauce together in a large bowl until sugar and salt are dissolved into the brine. Place chicken pieces in the brine and refrigerate, 30 minutes to 1 hour. Pour brine from the bowl., Preheat oven to 350 degrees F (175 degrees C). Place a baking rack onto a baking sheet and coat rack with cooking spray., Combine flour, 1/2 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and black pepper in a shallow bowl until coating is well mixed. Press chicken pieces into the coating until both sides are evenly coated; place on the prepared rack., Bake in the preheated oven for 20 minutes. Spray each chicken piece with cooking spray; flip and spray the other side. Continue baking until chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., Heat oil in a small pan over medium heat until shimmering. Mix 1 tablespoon cayenne pepper, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/4 teaspoon garlic powder together in a bowl; add to oil and cook for 30 seconds. Brush oil mixture onto cooked chicken, adding more layers for extra heat.	395 kcal	39 g	67 mg	2 g	28 g	3 g	6857 mg	14 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tennessee	Memphis BBQ Pork Totchos	https://www.allrecipes.com/recipe/245719/memphis-bbq-pork-totchos/	4.8	60.0	15.0	45.0	These BBQ pork totchos, Tater Tots® topped with cheese, barbeque sauce, and coleslaw, bring the southern flavor to a favorite bar food.	1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®), 2 cups shredded pepperjack cheese, 2 cups cooked pulled pork, 0.5 cup chopped white onion, 0.25 cup chopped pickled jalapeno peppers, 0.5 cup barbeque sauce (such as Cattlemen's®), 1 cup prepared coleslaw, 1 bunch green onions, sliced	Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet., Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler., Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos"., Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.	619 kcal	57 g	105 mg	5 g	32 g	12 g	1675 mg	8 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tennessee	Southern Turnip Supreme	https://www.allrecipes.com/recipe/199134/southern-turnip-supreme/	4.5	35.0	15.0	20.0	Here's a nice side dish featuring turnips cooked with a hint of garlic and served hot with sour cream, cheese, and parsley.	1 cup water, 1 cube vegetable bouillon, 3 cups peeled, cubed turnips, 0.25 cup minced onion, 2 cloves garlic, minced, 1.5 tablespoons sour cream, salt and black pepper to taste, 0.5 cup shredded sharp white Cheddar cheese, 1 teaspoon chopped fresh parsley for garnish	Place water and vegetable bouillon cube into a saucepan; bring to a boil. Cook until bouillon cube dissolves, about 1 minute. Stir in turnips, onion, and garlic; return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat to a simmer and cook until most of the liquid has evaporated, 10 to 15 more minutes., Lightly stir in sour cream to coat turnips. Season with salt and pepper. Top with cheese and parsley.	102 kcal	8 g	17 mg	2 g	5 g	4 g	161 mg	4 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tennessee	Chocolate Chips Cookies with Tennessee Whiskey	https://www.allrecipes.com/recipe/236558/chocolate-chips-cookies-with-tennessee-whiskey/	5.0	40.0	30.0	10.0	Chocolate chip whiskey cookies receive an extra kick thanks to a touch of Tennessee whiskey in the dough. Serve with a big glass of milk!	2.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup butter, softened, 1 cup white sugar, 1 cup firmly packed brown sugar, 2 eggs, beaten, 1 tablespoon Tennessee whiskey, 1 teaspoon vanilla extract, 1 (12 ounce) bag semi-sweet chocolate chips	Preheat the oven to 350 degrees F (175 degrees C)., Sift flour, baking soda, and salt together into a bowl., Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in first egg until thoroughly blended; beat in second egg. Add whiskey and vanilla extract; beat until smooth., Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart., Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.	172 kcal	24 g	24 mg	1 g	2 g	5 g	143 mg	17 g	8 g	0 g	36 servings	NaN	NaN
Africa	NaN	Tennessee	Memphis Pulled Pork	https://www.allrecipes.com/recipe/235365/memphis-pulled-pork/	4.7	370.0	10.0	360.0	Brown sugar adds a terrific sweetness to this southern-style, slow cooker pulled pork.	1 onion, thinly sliced, 6 cloves garlic, peeled, 2 (14 ounce) cans beef broth, 1 (18 ounce) bottle barbeque sauce, 0.33333334326744 cup brown sugar, 0.33333334326744 cup cider vinegar, 0.5 teaspoon ground black pepper, 1 (4 pound) Boston butt pork shoulder roast, 2 tablespoons cornstarch, 3 tablespoons water	Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast., Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.	356 kcal	29 g	72 mg	1 g	20 g	6 g	880 mg	21 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	Tennessee	Georgia's Tennessee Jam Cake	https://www.allrecipes.com/recipe/136566/georgias-tennessee-jam-cake/	4.8	65.0	25.0	40.0	This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.	1 cup butter, softened, 2 cups white sugar, 8 eggs, 2 teaspoons baking soda, 2 tablespoons water, 2 cups seedless blackberry jam, 3.5 cups all-purpose flour, 1.5 teaspoons ground cloves, 2 teaspoons ground nutmeg, 1 tablespoon ground cinnamon, 1 teaspoon salt, 1 cup buttermilk, 1 cup chopped black walnuts, 0.5 cup golden raisins	Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside., In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer., Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.	685 kcal	107 g	166 mg	3 g	12 g	11 g	583 mg	73 g	26 g	0 g	12 servings	NaN	NaN
Africa	NaN	Tennessee	Southern Possum Pie	https://www.allrecipes.com/recipe/218440/southern-possum-pie/	5.0	150.0	30.0	NaN	This possum pie has a graham cracker crust, a layer of sweetened cream cheese, pecans, creamy pudding, and whipped topping for a no-bake summer treat.	2 (3 ounce) packages cream cheese, softened, 0.75 cup confectioners' sugar, 1 (9 inch) prepared graham cracker crust, 0.25 cup chopped pecans, 0.33333334326744 cup instant chocolate pudding mix, 0.25 cup instant vanilla pudding mix, 2 cups cold milk, 0.75 teaspoon vanilla extract, 0.5 cup heavy cream, whipped, 30 pecan halves	Beat softened cream cheese and confectioners' sugar together in a large bowl with an electric mixer until smooth. Spread mixture into the bottom of prepared graham cracker crust. Sprinkle chopped pecans over mixture., Stir chocolate and vanilla pudding mixes together in a separate large bowl; pour in milk and vanilla extract. Beat on low speed for 2 minutes; spoon into the pie pan., Cover the pie and refrigerate for at least 2 hours. Top with prepared whipped cream and pecan halves.	448 kcal	51 g	39 mg	2 g	6 g	9 g	496 mg	38 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tennessee	Memphis Rub	https://www.allrecipes.com/recipe/25448/memphis-rub/	4.6	10.0	10.0	NaN	This zesty Memphis rub will bring out the best in ribs and other meats. Try it on chicken!	0.25 cup paprika, 1 tablespoon packed dark brown sugar, 1 tablespoon white sugar, 2 teaspoons salt, 2 teaspoons monosodium glutamate (MSG), 1 teaspoon celery salt, 1 teaspoon ground black pepper, 1 teaspoon cayenne pepper, or to taste, 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder	Mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder, and onion powder in a small airtight container. Seal and store in a cool, dark place until ready for use.	62 kcal	12 g	NaN	3 g	2 g	0 g	1786 mg	8 g	1 g	0 g	4 servings	1/2 cup	NaN
Africa	NaN	Tennessee	Tennessee Rubdown	https://www.allrecipes.com/recipe/21046/tennessee-rubdown/	4.3	485.0	5.0	NaN	A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!	2 tablespoons brown sugar, 2 tablespoons ground black pepper, 2 tablespoons paprika, 1 tablespoon chili powder, 1.5 tablespoons ground white pepper, 1.5 tablespoons crushed red pepper, 1.5 tablespoons salt, 1 tablespoon garlic powder	In a small bowl, mix together brown sugar, ground black pepper, paprika, chile powder, ground white pepper, crushed red pepper, salt and garlic powder. Rub meat vigorously and wrap in foil. Refrigerate at least 8 hours, or overnight, before grilling with barbeque sauce.	76 kcal	17 g	NaN	5 g	2 g	0 g	2642 mg	8 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tennessee	Tennessee Whiskey Sweet Potato Casserole	https://www.allrecipes.com/recipe/229971/tennessee-whiskey-sweet-potato-casserole/	4.5	55.0	20.0	35.0	A sweet potato casserole flavored with Tennessee whiskey, brown sugar, and topped with candied pecans makes for a rich and comforting take on a classic holiday dish.	3 quarts water, 2.5 cups diced sweet potato, 0.75 cup brown sugar, 0.33333334326744 cup Tennessee whiskey, 0.25 cup butter, softened, 2.25 teaspoons ground cinnamon, 2.25 teaspoons ground nutmeg, 1 teaspoon salt, 0.25 cup butter, 0.75 cup brown sugar, 1.5 cups chopped pecans	Preheat oven to 325 degrees F (165 degrees C)., Bring water to a boil in a large pot. Cook sweet potatoes in boiling water until tender, about 7 minutes; drain. Transfer potatoes to a large mixing bowl; mash with a potato masher until smooth. Add 3/4 cup brown sugar, Tennessee whiskey, 1/4 cup softened butter, cinnamon, and nutmeg to the potatoes; stir to incorporate. Spread mixture into a 1-quart casserole dish., Melt 1/4 cup butter in a small skillet over low heat. Stir 3/4 cup brown sugar into the melted butter until incorporated. Add pecans to skillet; cook and stir until the pecans are completely coated in the butter mixture, 2 to 3 minutes. Top sweet potato mixture with the pecans., Bake in preheated oven until browned around the edges, about 25 minutes.	585 kcal	61 g	41 mg	5 g	4 g	12 g	554 mg	48 g	35 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tennessee	Southern Stuffed Quail	https://www.allrecipes.com/recipe/74748/southern-stuffed-quail/	4.0	45.0	30.0	15.0	A simple stuffing mixture keeps quail moist and flavorful as it broils to perfection!	0.25 cup ground pork, 2 tablespoons chopped fresh parsley, 2 tablespoons finely chopped carrots, 2 tablespoons finely chopped celery, 1 clove chopped fresh garlic, 2.5 tablespoons fresh bread crumbs, ground black pepper to taste, 8 quail, cleaned and split lengthwise, 1 tablespoon bacon drippings	Preheat the oven broiler., In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper., Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings., Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).	231 kcal	1 g	88 mg	0 g	23 g	4 g	71 mg	0 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tennessee	Memphis Wontons	https://www.allrecipes.com/recipe/245618/memphis-wontons/	4.5	25.0	20.0	5.0	Barbeque pulled pork is deep fried in wonton wrappers in this mashup of Southern bbq with an Asian-inspired twist.	8 ounces cooked pulled pork, chopped, 0.5 white onion, minced, 1 (12 ounce) package wonton wrappers, 2 quarts canola oil, 1 cup barbeque sauce	Mix pulled pork and onion together in a bowl., Spoon pork mixture, about 1 teaspoon per wonton, onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling, forming a triangle. Press to seal., Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking., Working in batches, fry wontons in the hot oil until golden brown, about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.	410 kcal	38 g	21 mg	1 g	10 g	3 g	769 mg	8 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tennessee	Lance's Balsamic Pickled Eggs	https://www.allrecipes.com/recipe/192610/lances-balsamic-pickled-eggs/	4.0	5830.0	15.0	25.0	This pickled-egg recipe uses balsamic vinegar, fresh cayenne peppers, and the liquid from canned beets for a unique Alaskan delicacy.	24 eggs, 2 onions, sliced, 2 cups balsamic vinegar, 4 cups water, 4 tablespoons white sugar, 20 cloves garlic, mashed into a paste, 35 peppercorns, 0.5 cup beet juice (see Cook's Note), 6 fresh green and red cayenne chiles, halved lengthwise	Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them., Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.	109 kcal	10 g	185 mg	1 g	7 g	2 g	167 mg	6 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Tennessee	Moon Pies	https://www.allrecipes.com/recipe/26178/moon-pies/	2.6	32.0	20.0	12.0	Similar to whoopie pies, these soft chocolate cookies are sandwiched with a fluffy vanilla frosting.	0.5 cup unsweetened cocoa powder, 0.5 cup boiling water, 0.5 cup shortening, 1.5 cups white sugar, 2 eggs, 1 teaspoon vanilla extract, 2.6666667461395 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup buttermilk, 2 tablespoons all-purpose flour, 1 pinch salt, 1 cup milk, 0.75 cup shortening, 1.5 cups confectioners' sugar, 2 teaspoons vanilla extract	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small bowl, stir together the cocoa and boiling water. Let cool for 5 minutes., In a medium bowl, cream together 1/2 cup shortening and white sugar. Beat in the eggs one at a time then stir in the vanilla extract and cocoa mixture. Combine 2 2/3 cups flour with baking powder, baking soda and salt; stir into the sugar mixture alternately with the buttermilk. Drop by rounded tablespoons 2 inches apart onto the prepared cookie sheets., Bake for 10 to 12 minutes in the preheated oven, until firm. To make the filling: In a small saucepan, stir together remaining flour and pinch of salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly until thick, about 5 to 7 minutes. Remove from heat, cover and refrigerate. In a medium bowl, cream together 3/4 cup of shortening and confectioners' sugar until light and fluffy. Gradually add the vanilla and the milk mixture and beat until fluffy. Sandwich filling between cookies.	325 kcal	44 g	22 mg	1 g	4 g	4 g	144 mg	28 g	16 g	0 g	18 servings	1 1/2 dozen	NaN
Africa	NaN	Tennessee	Nashville Hot Chicken and Biscuits	https://www.allrecipes.com/recipe/270030/nashville-hot-chicken-and-biscuits/	NaN	295.0	15.0	30.0	I do not claim this hot chicken and biscuits recipe is authentic but I do claim it is delicious... and spicy!	2 pounds chicken breast tenderloins, 0.75 cup whole milk, 0.25 cup dill pickle juice, 1 (16.3 ounce) package 8-count refrigerated biscuit dough, 3 cups all-purpose flour, 3 eggs, 0.33333334326744 cup vegetable oil, 2 tablespoons butter, 1 tablespoon cayenne pepper, 1 tablespoon brown sugar, 1 teaspoon paprika, 1 teaspoon garlic powder, 4 cups vegetable oil for frying, salt and ground black pepper to taste, 0.5 cup dill pickle slices	Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours., Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet., Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use., Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes., Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat, Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste., Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.	733 kcal	65 g	137 mg	2 g	35 g	9 g	963 mg	8 g	37 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tennessee	Tennessee Meatloaf and Mashed Potato Casserole	https://www.allrecipes.com/recipe/285613/tennessee-meatloaf-and-mashed-potato-casserole/	NaN	80.0	15.0	65.0	Meatloaf-flavored ground beef is topped with a leftover mashed potato topping in this Tennessee-style comfort food casserole that combines two favorites in one dish.	cooking spray, 1.5 pounds ground beef, 0.5 cup chopped onion, 2 slices white bread, torn into small pieces, 0.33333334326744 cup ketchup, 1 large egg, 1 teaspoon Worcestershire sauce, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 3 cups leftover mashed potatoes, 0.5 cup shredded Cheddar cheese, or to taste	Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch square baking pan with cooking spray., Mix ground beef, onion, bread pieces, ketchup, egg, Worcestershire, salt, and pepper together in a large bowl until well combined. Spread in the prepared pan., Bake in the preheated oven until browned, 35 to 40 minutes. Remove from the oven and drain and discard grease., Spread mashed potatoes evenly over the beef. Sprinkle Cheddar cheese over top. Return to the oven and bake until beef is fully cooked and potatoes are hot, about 30 more minutes.	418 kcal	28 g	113 mg	2 g	25 g	10 g	862 mg	6 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tennessee	Tennessee Eggs	https://www.allrecipes.com/recipe/24528/tennessee-eggs/	4.3	70.0	25.0	45.0	This easy casserole is a great way to use up leftover hard-boiled eggs.	6 eggs, 1 tablespoon butter, 1 tablespoon all-purpose flour, 2 cups heavy cream, salt and pepper to taste, ground cayenne pepper to taste, 0.25 cup dry bread crumbs, divided	Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink., Peel cold eggs., Separate yolks and egg whites. Chop them separately; set aside., Preheat oven to 350 degrees F (175 degrees C)., Grease a 1 1/2 quart baking dish., Melt butter over low heat and gently stir in flour., Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste., Mix egg whites with cream sauce and pour into prepared baking dish., Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs., Bake in preheated oven until bubbly, 30 to 40 minutes.	462 kcal	8 g	360 mg	0 g	10 g	25 g	176 mg	1 g	44 g	0 g	5 servings	NaN	NaN
Africa	NaN	Tennessee	Prize-Winning Chili	https://www.allrecipes.com/recipe/236112/prize-winning-chili/	4.2	95.0	15.0	80.0	Hearty and spicy, this chili is made with hot Italian sausage, ground beef, and pinto beans.	1 tablespoon olive oil, 1 onion, chopped, 1 green bell pepper, chopped, 1 small jalapeno pepper, finely chopped, 1 pound hot Italian sausage, 1 pound ground beef, 1 tablespoon chili powder, 0.5 teaspoon cayenne pepper, 0.5 teaspoon salt, 2 (15 ounce) cans pinto beans, undrained, 1 (28 ounce) can diced tomatoes, 1 cup water	Heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. Add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. Drain and discard grease., Season meat mixture with chili powder, cayenne pepper, and salt. Add pinto beans, tomatoes, and water and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 1 hour.	341 kcal	18 g	66 mg	5 g	22 g	7 g	924 mg	4 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Pepperoni Rolls	https://www.allrecipes.com/recipe/187812/pepperoni-rolls/	4.3	130.0	25.0	15.0	These pepperoni rolls are made with a homemade sweet, soft dough filled with savory pepperoni slices for a satisfying snack or quick and easy dinner.	1 cup warm water (100 degrees F/40 degrees C), 0.5 teaspoon white sugar, 1 (.25 ounce) package active dry yeast, 5 cups all-purpose flour, 0.75 cup white sugar, 2 teaspoons salt, 2 eggs, beaten, 0.5 cup butter, melted, 1 (8 ounce) package sliced pepperoni	Stir together 1 cup warm water and 1/2 teaspoon sugar in a small bowl until sugar dissolves. Sprinkle yeast over water; let stand for 5 minutes., Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in yeast mixture, beaten eggs, and melted butter until dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes., Place dough into a greased bowl and turn to coat with oil. Cover with a light cloth; let rise in a warm place until doubled in volume, about 1 1/2 hours., Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet., Punch down dough; divide into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle, about 4 inches square., Place 3 overlapping slices of pepperoni down the center of each dough square. Place another row of 3 pepperoni slices next to the first. Roll dough around pepperoni, pinch the edges closed, and place rolls on the prepared cookie sheet., Bake rolls in the preheated oven until bottoms are lightly browned and tops are barely golden, 14 to 16 minutes.	247 kcal	32 g	43 mg	1 g	7 g	5 g	459 mg	8 g	10 g	0 g	20 servings	NaN	NaN
Africa	NaN	West Virginia	Cinnamon-Sugar Popcorn	https://www.allrecipes.com/recipe/59854/cinnamon-sugar-popcorn/	4.5	55.0	5.0	30.0	This sweet popcorn is freshly popped, tossed with cinnamon, sugar, and melted butter, then baked in the oven for a tasty snack for kids and adults.	1 cup unpopped popcorn, 0.33329999446869 cup butter, 0.66666668653488 cup white sugar, 2 teaspoons ground cinnamon, 0.5 teaspoon salt, 0.5 teaspoon vanilla extract	Preheat the oven to 250 degrees F (120 degrees C)., Pop corn using an air popper according to the manufacturer's directions. Place into a large mixing bowl and set aside., Melt butter in a small saucepan over medium heat. Stir in sugar, cinnamon, salt, and vanilla; cook until thick and bubbly. Pour over popcorn; stir until evenly coated. Spread popcorn into a large roasting pan., Bake in the preheated oven for 10 minutes., Turn the oven off and allow popcorn to stay in the oven for 20 minutes. Remove from the oven and let cool completely before serving.	114 kcal	18 g	10 mg	2 g	2 g	3 g	100 mg	9 g	4 g	0 g	16 servings	NaN	NaN
Africa	NaN	West Virginia	Pan Fried Whole Trout	https://www.allrecipes.com/recipe/12795/pan-fried-whole-trout/	4.3	32.0	20.0	12.0	There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.	4 whole (12 ounce) trout, cleaned with tails and heads on, 0.5 cup all-purpose flour, 0.5 cup cornmeal, 0.125 teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon ground black pepper, 3 tablespoons olive oil, 2 lemons - cut into wedges, for garnish	Remove gills from fish and discard. Rinse fish under cold water., In a large skillet heat oil over medium heat., In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.	711 kcal	30 g	195 mg	4 g	73 g	5 g	764 mg	0 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	West Virginia	Southern Ham and Brown Beans	https://www.allrecipes.com/recipe/40203/southern-ham-and-brown-beans/	4.6	190.0	10.0	180.0	This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.	1 pound dry pinto beans, 8 cups water, 1 large, meaty ham hock, 1 large onion, chopped, 2 cloves garlic, minced, 1 teaspoon chili powder, 1 teaspoon salt, or to taste, 0.25 teaspoon ground black pepper, or to taste	Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour., Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours., Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.	273 kcal	38 g	17 mg	9 g	17 g	2 g	323 mg	2 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Heavenly Hot Dog Sauce	https://www.allrecipes.com/recipe/80782/heavenly-hot-dog-sauce/	4.2	100.0	10.0	90.0	This savory beef topping takes hotdogs to a whole new level. Ground beef simmers with tomato sauce, ketchup, chili powder, crushed red peppers, and a touch of sugar.	2.5 pounds lean ground beef, 1 cup water, 0.5 cup tomato sauce, 0.33333334326744 cup ketchup, 0.5 tablespoon salt, 0.5 tablespoon pepper, 1 tablespoon white sugar, 1 tablespoon chili powder, crushed red pepper flakes to taste	Crumble ground beef into a Dutch oven over medium heat. Stir in water, and mash ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper, sugar, and chili powder; bring to a boil. Reduce heat to low; simmer, 60 to 90 minutes, until the sauce reaches a medium consistency that is not too soupy.	268 kcal	4 g	71 mg	1 g	17 g	8 g	491 mg	3 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	West Virginia	Trout Amandine	https://www.allrecipes.com/recipe/12797/trout-amandine/	4.7	35.0	15.0	20.0	A classic and delicious way to prepare trout.	2 whole (10 ounce) trout, pan-dressed, salt and pepper to taste, 0.25 cup all-purpose flour, 4 tablespoons butter, 0.5 cup blanched slivered almonds, 2 tablespoons lemon juice, 1 tablespoon chopped fresh parsley, for garnish, 8 slices lemon, for garnish	Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour., Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm., Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown., Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.	854 kcal	24 g	224 mg	6 g	66 g	19 g	315 mg	2 g	56 g	0 g	2 servings	NaN	NaN
Africa	NaN	West Virginia	Southern Peach Cobbler	https://www.allrecipes.com/recipe/22778/southern-peach-cobbler/	4.4	60.0	10.0	45.0	The crust rises to the top in this easy cobbler made with canned peaches and a simple batter of self rising flour and milk.	0.5 cup butter, 1 cup white sugar, 0.75 cup self-rising flour, 0.75 cup milk, 1 (29 ounce) can sliced peaches in light syrup	Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt., In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter., Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.	306 kcal	50 g	32 mg	2 g	3 g	8 g	245 mg	40 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Fried Dandelions (Appalachian Style)	https://www.allrecipes.com/recipe/214172/fried-dandelions-appalachian-style/	4.9	30.0	20.0	10.0	This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. It has a flavor similar to that of mushrooms.	2 cups all-purpose flour, 2 tablespoons seasoned salt, 1 tablespoon ground black pepper, 4 eggs, 80 unopened dandelion blossoms, stems removed, 0.5 cup butter	Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated., Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.	266 kcal	27 g	124 mg	2 g	7 g	8 g	821 mg	0 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Baked Chicken with Peaches	https://www.allrecipes.com/recipe/19880/baked-chicken-with-peaches/	4.0	45.0	15.0	30.0	The sweetness of peaches and a sprinkling of brown sugar, the spice of ginger and cloves, and a smidgen of lemon juice all heighten the flavor of these baked chicken breasts.	8 skinless, boneless chicken breast halves, 1 cup brown sugar, 4 fresh peaches - peeled, pitted, and sliced, 0.125 teaspoon ground ginger, 0.125 teaspoon ground cloves, 2 tablespoons fresh lemon juice	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish., Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice., Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.	248 kcal	30 g	67 mg	NaN	25 g	1 g	68 mg	30 g	3 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Apple Butter Bars	https://www.allrecipes.com/recipe/10521/apple-butter-bars/	4.3	35.0	15.0	20.0	These apple butter bar cookies are made moist and tasty by using apple butter and feature a simple drizzled icing for a delicious dessert.	0.5 cup butter, 1.5 cups all-purpose flour, 0.5 cup packed brown sugar, 0.25 cup white sugar, 1 egg, 0.75 cup apple butter, 0.5 teaspoon baking soda, 0.5 teaspoon apple pie spice, 1 cup raisins, 1 cup confectioners' sugar, 0.25 teaspoon vanilla extract, 2 tablespoons milk	Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan., Beat butter until creamy. Add 1/2 of the flour, brown sugar, white sugar, egg, apple butter, baking soda, and apple pie spice. Beat together until well blended. Beat in remaining flour and stir in raisins. Spread in the prepared baking pan., Bake for 20 to 25 minutes or until a toothpick in center comes out clean. Cool in pan on wire rack., While the apple mixture is cooling, mix confectioners' sugar, vanilla, and 1 to 2 tablespoons milk in a bowl to a drizzling consistency., Drizzle icing over cooled apple mixture. Cut into 36 bars.	94 kcal	17 g	7 mg	0 g	1 g	2 g	38 mg	NaN	3 g	0 g	36 servings	NaN	NaN
Africa	NaN	West Virginia	Tasso Ham	https://www.allrecipes.com/recipe/20231/tasso-ham/	4.6	10830.0	30.0	720.0	I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!	1.75 cups sugar-based curing mixture (such as Morton® Tender Quick®), 1.5 cups white sugar, 1 tablespoon cayenne pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder, 1 gallon water, 10 pounds pork butt roast, 2 tablespoons ground mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 tablespoons smoked paprika, 1 tablespoon dried sage, 1 tablespoon dried thyme, 2 tablespoons honey	To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water., Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator., Remove pork from brine, then discard brine. Rinse and pat dry the pork., Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C)., To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey., Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack., Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.	207 kcal	13 g	56 mg	1 g	16 g	4 g	6665 mg	12 g	10 g	0 g	30 servings	NaN	NaN
Africa	NaN	West Virginia	Campfire Trout	https://www.allrecipes.com/recipe/105704/campfire-trout/	4.2	17.0	10.0	7.0	Seasoned trout is stuffed with green peppers, then rolled up in foil and cooked in the hot coals of a camp fire. Buttery flavor and melt-in-your-mouth texture!	4 trout, cleaned and head removed, aluminum foil, salt and pepper to taste, 4 tablespoons butter, divided, 1 medium green bell pepper, sliced, 1 clove garlic, minced	Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper, and garlic., Roll trout tightly in the foil, forming packets. Use more foil to secure each packet to a metal toasting rod for use as a handle when removing fish from the coals., Cover fish packets in red hot, smoldering coals of your campfire and cook until fish is done, 7 to 10 minutes, depending on the heat of the fire.	514 kcal	2 g	232 mg	1 g	70 g	10 g	334 mg	1 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	West Virginia	Spinach Salad with Peaches and Pecans	https://www.allrecipes.com/recipe/20517/spinach-salad-with-peaches-and-pecans/	4.7	20.0	10.0	10.0	A perfect spinach peach salad with crisp spinach, succulent peaches and aromatic pecans pair with poppyseed dressing in this terrific salad.	0.75 cup pecans, 2 ripe peaches, 4 cups baby spinach, rinsed and dried, 0.25 cup poppyseed salad dressing	Preheat the oven to 350 degrees F (175 degrees C)., Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7 to 10 minutes, until they just begin to darken. Remove from oven and set aside., Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach, and pecans in a large bowl., Toss with dressing until evenly coated, adding a little additional dressing, if necessary.	253 kcal	11 g	5 mg	3 g	3 g	2 g	132 mg	7 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	West Virginia	Best Buckwheat Pancakes	https://www.allrecipes.com/recipe/14096/best-buckwheat-pancakes/	4.3	15.0	5.0	10.0	Pancakes just taste better made from scratch, and these are no exception. A mixture of white and buckwheat flour and buttermilk add a special taste and texture. They puff and brown beautifully. Best we 've tasted.	1 cup buttermilk, 1 egg, 3 tablespoons butter, melted, 6 tablespoons all-purpose flour, 6 tablespoons buckwheat flour, 1 teaspoon white sugar, 0.5 teaspoon salt, 1 teaspoon baking soda, 3 tablespoons butter	In a medium bowl, whisk together the buttermilk, egg, and melted butter., In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated., Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.	560 kcal	42 g	190 mg	3 g	13 g	24 g	1623 mg	9 g	39 g	0 g	2 servings	NaN	NaN
Africa	NaN	West Virginia	Grammy's Easy Blackberry Cobbler	https://www.allrecipes.com/recipe/218018/grammys-easy-blackberry-cobbler/	4.6	40.0	10.0	30.0	Three ingredients make this blackberry dump cobbler one of the easiest to put together.	3 cups fresh blackberries, 1 (15.25 ounce) package yellow cake mix, 0.5 cup butter, softened	Preheat the oven to 350 degrees F (175 degrees C)., Spread blackberries into a 9x13-inch glass baking dish., Place cake mix into a large bowl. Mix in butter until mixture resembles cornmeal. Sprinkle evenly over blackberries., Bake in the preheated oven until blackberries are tender and topping is golden brown, about 30 minutes.	539 kcal	74 g	42 mg	5 g	5 g	11 g	676 mg	41 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	West Virginia	Delicious Apple Sauce	https://www.allrecipes.com/recipe/20645/delicious-apple-sauce/	4.6	45.0	15.0	30.0	This apple sauce truly is delicious - my grandma makes it all the time!	2 apples - peeled, cored and shredded, 1 teaspoon ground cinnamon, 0.25 cup water, 3 tablespoons brown sugar	Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy., Stir in brown sugar and mix well; if desired, top with ice cream and serve.	152 kcal	40 g	NaN	4 g	0 g	NaN	8 mg	34 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	West Virginia	Deluxe Blackberry Pie	https://www.allrecipes.com/recipe/12407/deluxe-blackberry-pie/	4.5	70.0	30.0	40.0	For this luscious blackberry treat, whole berries are combined with pureed berries and a splash of blackberry brandy among a few other delicious ingredients.	4 cups fresh blackberries, 1.25 cups white sugar, 4 tablespoons cornstarch, 2 tablespoons blackberry brandy, 1 teaspoon ground nutmeg, 1 tablespoon ground cinnamon, 1 recipe pastry for a 9 inch double crust pie, 1 tablespoon white sugar	Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat., Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken., Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top., Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.	421 kcal	67 g	NaN	6 g	4 g	4 g	235 mg	38 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Apple Butter Pumpkin Pie	https://www.allrecipes.com/recipe/37258/apple-butter-pumpkin-pie/	4.3	90.0	30.0	60.0	A delightful combination of two Autumn standards - apple and pumpkin - in this lightly spiced pie with a streusel topping.	1 cup canned pumpkin puree, 1 cup apple butter, 0.25 cup dark brown sugar, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon salt, 3 eggs, beaten, 1 cup evaporated milk, 1 (9 inch) unbaked deep dish pie crust, 3 tablespoons butter, 0.5 cup all-purpose flour, 0.33333334326744 cup dark brown sugar, 0.5 cup chopped pecans	Preheat oven to 350 degrees F (175 degrees C)., In a large bowl, combine pumpkin, apple butter, 1/4 cup brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie shell., Bake in preheated oven for 50 to 60 minutes, or until a knife inserted 2 inches from the center comes out clean. Sprinkle streusel topping over the pie, and bake for an additional 15 minutes., To make the streusel topping: In a small bowl, combine butter, flour, and 1/3 cup brown sugar. Stir until mixture resembles coarse crumbs. Stir in pecans.	413 kcal	50 g	90 mg	3 g	8 g	8 g	392 mg	28 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Peach Cobbler	https://www.allrecipes.com/recipe/22993/peach-cobbler-ii/	4.3	70.0	20.0	45.0	Peaches spiced with cinnamon are poured on top of a homemade biscuit dough and baked until bubbly in this classic cobbler.	3 fresh peaches - peeled, pitted, and sliced, 1 teaspoon ground cinnamon, 1.5 cups white sugar, 0.5 cup shortening, 1 cup white sugar, 1.5 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 1 cup milk, 2 cups boiling water, 3 tablespoons butter	Preheat oven to 350 degrees F (175 degrees C). Grease a 10x10-inch baking dish., Stir together peaches with cinnamon and 1 1/2 cups sugar. Set aside., In a medium bowl, cream together shortening and 1 cup sugar. Mix in flour, baking powder and salt alternately with milk. Pour into prepared pan. Top with peach mixture. Drop butter in boiling water and pour all over peaches., Bake in preheated oven 40 to 45 minutes, until golden brown.	672 kcal	113 g	19 mg	1 g	5 g	9 g	376 mg	88 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	West Virginia	Peaches and Cream	https://www.allrecipes.com/recipe/22753/peaches-and-cream/	4.5	5.0	5.0	NaN	A fresh peach is sprinkled with brown sugar, dolloped with sour cream and topped with pecans.	1 large fresh peach - peeled, pitted and sliced, 1 teaspoon brown sugar, 2 tablespoons sour cream, 1 tablespoon chopped pecans	Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.	163 kcal	15 g	13 mg	1 g	2 g	4 g	22 mg	13 g	11 g	0 g	1 serving	NaN	NaN
Africa	NaN	West Virginia	Brigid's Blackberry Pie	https://www.allrecipes.com/recipe/77129/brigids-blackberry-pie/	4.5	75.0	15.0	60.0	Blackberries are a plant sacred to the Irish Goddess Brigid and the Norse thunder God Thor! This simple recipe will bring you back to the Old Religion in no time!	1 (15 ounce) package pastry for a 9 inch double crust pie, 4 cups fresh blackberries, 1.5 cups white sugar, 0.5 cup all-purpose flour, 0.25 teaspoon salt, 1 tablespoon butter	Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts., Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam., Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.	464 kcal	73 g	4 mg	6 g	5 g	5 g	337 mg	41 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	American Girl's Peach Cobbler	https://www.allrecipes.com/recipe/39932/american-girls-peach-cobbler/	4.4	45.0	10.0	35.0	The first person I served this for didn't like peach cobbler (unknown to me). He really enjoyed it. I just made it because it sounded yummy and I was dieting. No one will ever guess it's 'lighter' than any other cobbler. I hope you like it. Oh! and it's quick and easy.	0.5 cup reduced-calorie margarine, melted, 1.5 cups all-purpose flour, 2 teaspoons baking powder, 1.5 cups white sugar, 0.5 cup skim milk, 4 (15 ounce) cans sliced peaches packed in juice, drained and juice reserved	Preheat the oven to 375 degrees F (190 degrees C)., Pour the melted margarine into the bottom of a 9x13 inch baking dish; set aside. In a medium bowl, combine the flour, baking powder and white sugar. Stir in 1 cup of the reserved liquid from the peaches and the milk until smooth. Pour the batter evenly into the bottom of the dish over the margarine. Do not stir. Spoon peaches over the batter., Bake for 35 to 40 minutes in the preheated oven, or until the top is golden.	252 kcal	54 g	0 mg	2 g	3 g	1 g	157 mg	40 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	West Virginia	Sharkey's Barbequed Trout	https://www.allrecipes.com/recipe/19630/sharkeys-barbequed-trout/	4.0	80.0	10.0	10.0	Delicious rainbow trout is marinated in a tangy sauce with rosemary, then barbequed on the grill.	0.5 cup soy sauce, 2 tablespoons vegetable oil, 1 teaspoon dried rosemary, 0.66666668653488 cup ketchup, 2 tablespoons lemon juice, 6 (6 ounce) fillets rainbow trout	In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. Set marinade aside., Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once., Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and than remove from heat., Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.	279 kcal	9 g	99 mg	0 g	36 g	2 g	1552 mg	7 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	West Virginia	Spicy Almond Chicken	https://www.allrecipes.com/recipe/25932/spicy-almond-chicken/	4.3	55.0	15.0	40.0	Chicken baked with a sauce of red currant jelly, mustard, almonds and other intriguing flavors.	3 tablespoons butter, 1 (3 pound) chicken, cut into pieces, 1 (14 ounce) jar red currant jelly, 0.5 cup yellow mustard, 0.5 cup blanched slivered almonds, 3 tablespoons brown sugar, 2 tablespoons lemon juice, 0.5 teaspoon ground cinnamon	Melt butter in a large skillet over medium heat. Add chicken and saute for about 10 minutes, or until lightly browned on all sides. Remove chicken from skillet and place in a 9x13 inch baking dish. Set aside., Preheat oven to 350 degrees F (175 degrees C)., To skillet add jelly, mustard, almonds, sugar, juice and cinnamon. Stir together and cook over medium heat, stirring constantly, until jelly dissolves. Pour mixture over chicken., Cover dish and bake in the preheated oven for 30 minutes. Remove cover and bake an additional 10 minutes, or until chicken is cooked through (no longer pink inside).	443 kcal	41 g	102 mg	1 g	31 g	5 g	297 mg	35 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Blackberry Cobbler II	https://www.allrecipes.com/recipe/65155/blackberry-cobbler-ii/	4.8	45.0	20.0	25.0	Throw together this cobbler in minutes using fresh berries from the yard!	1 cup all-purpose flour, 1.5 cups white sugar, divided, 1 teaspoon baking powder, 0.5 teaspoon salt, 6 tablespoons cold butter, 0.25 cup boiling water, 2 tablespoons cornstarch, 0.25 cup cold water, 1 tablespoon lemon juice, 4 cups fresh blackberries, rinsed and drained	Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil., In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist., In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet., Bake 25 minutes in the preheated oven, until dough is golden brown.	318 kcal	58 g	23 mg	4 g	3 g	6 g	253 mg	41 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Purple Fiddle Hummus	https://www.allrecipes.com/recipe/242394/purple-fiddle-hummus/	5.0	10.0	10.0	NaN	Traditional hummus gets a little kick when cayenne pepper, cilantro, and cumin are added to the recipe. Serve with veggies and pita chips!	1 (15 ounce) can garbanzo beans, drained and 1/4 cup liquid reserved, 0.5 cup chopped fresh cilantro, 0.5 cup chopped onion, 2 cloves garlic, finely chopped, 1 teaspoon ground cumin, 0.5 teaspoon cayenne pepper, 0.25 teaspoon sea salt, 1 teaspoon extra-virgin olive oil, or to taste, 1 teaspoon lemon juice	Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.	108 kcal	19 g	NaN	4 g	4 g	0 g	324 mg	1 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	West Virginia	Craving-Vietnamese Salad	https://www.allrecipes.com/recipe/247162/craving-vietnamese-salad/	5.0	130.0	45.0	5.0	If you're craving Vietnamese, this rice noodle salad bowl with pork, shrimp, and fresh vegetables in sriracha dressing will hit the spot.	0.25 cup mirin (Japanese sweet wine), 3 tablespoons soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, or more to taste, 1 tablespoon brown sugar, 1 tablespoon minced garlic, 1 pound thin-cut boneless pork chops, sliced very thinly, 1 tablespoon vegetable oil, 1 (8 ounce) package rice vermicelli noodles, 1 pound cooked and peeled shrimp, 1 bunch scallions, thinly sliced, 1 head red leaf lettuce, coarsely shredded, 1.5 cups matchstick-cut carrots, 1 cucumber - peeled, seeded, and cut into 1-inch matchsticks, 0.5 red bell pepper, cut into 1-inch matchsticks, 1 bunch cilantro, stems discarded, 0.5 cup bottled Asian sesame dressing, 0.33333334326744 cup mirin (Japanese sweet wine), 0.25 cup fish sauce, 1 tablespoon sriracha sauce, or more to taste, 0.75 cup salted peanuts	Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours., Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes., Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths., Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork., Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed., Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.	478 kcal	40 g	130 mg	4 g	28 g	4 g	1926 mg	12 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	West Virginia	Apple Butter VI	https://www.allrecipes.com/recipe/23585/apple-butter-vi/	4.6	150.0	20.0	130.0	This is a tasty recipe that I got from my mom. As a child, I used to eat it on hot buttered toast. It's so easy to make, and it tastes great!	4 cups apple cider, 4 pounds cooking apples - peeled, cored, and thinly sliced, 2 cups white sugar, 1 cup packed brown sugar	In a 5 quart saucepan, bring apple cider and apples to a boil. Reduce heat. Cover and, stirring often, simmer 10 minutes, or until the apples are very tender., Sieve the mixture through a strainer or food mill, then return to simmer in the saucepan., Stir sugar and brown sugar into the mixture. Simmer uncovered 2 hours, stirring often, until the mixture reaches a spreadable consistency., Transfer to sterile containers and refrigerate or freeze until serving.	96 kcal	25 g	NaN	1 g	0 g	NaN	5 mg	23 g	0 g	0 g	40 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Pot Roast	https://www.allrecipes.com/recipe/260697/mississippi-pot-roast/	4.7	485.0	5.0	480.0	Mississippi pot roast is easy to make in a slow cooker with a chuck roast, au jus gravy, and pepperoncini peppers for fork-tender, flavorsome results.	1 (3 pound) chuck roast, 0.5 (12 ounce) jar pepperoncini, 0.5 (12 ounce) jar pepperoncini juice, 0.5 cup unsalted butter, 1 (1 ounce) packet au jus gravy mix, 1 (0.4 oz) package buttermilk ranch dressing mix, salt and ground black pepper to taste	Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker. Cover and cook on Low until roast is fork-tender, about 8 hours., Remove chuck from slow cooker; shred with 2 forks and serve with gravy.	553 kcal	3 g	153 mg	0 g	29 g	21 g	1053 mg	NaN	46 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mississippi	Butter Tarts	https://www.allrecipes.com/recipe/10049/butter-tarts/	4.6	35.0	15.0	20.0	This easy butter tarts recipe features a rich filling made with brown sugar, butter, eggs, cream, raisins, and walnuts for 2 dozen delicious treats!	30 (2 inch) unbaked tart shells, 1.5 cups packed brown sugar, 0.5 cup butter, 2 eggs, 2 cups raisins, 1 cup chopped walnuts, 2 tablespoons heavy cream	Preheat the oven to 325 degrees F (170 degrees C). Arrange tart shells on a baking sheet., Beat sugar, butter, and eggs together in a large bowl with an electric mixer until creamy., Stir in raisins, walnuts, and cream until thoroughly combined. Spoon batter into tart shells, no more than half full., Bake tarts in the preheated oven until pastry is golden and filling is set, 20 to 25 minutes. Allow tarts to cool on a wire rack.	641 kcal	86 g	55 mg	2 g	8 g	10 g	256 mg	50 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Roast (Slow Cooker Pepperoncini Pot Roast)	https://www.allrecipes.com/recipe/246721/mississippi-roast-slow-cooker-pepperoncini-pot-roast/	4.7	490.0	10.0	480.0	Mississippi pepperoncini roast — cooked with ranch and au jus mix along with pepperoncini peppers, of course, is an easy, zesty slow cooker recipe.	1 (4 pound) beef chuck roast, 0.25 cup butter, 5 pepperoncini peppers, 1 (1 ounce) packet ranch dressing mix, 1 (1 ounce) packet dry au jus mix	Place roast in a slow cooker. Form a pocket in the top of the roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket., Cook on Low for 8 hours.	537 kcal	6 g	151 mg	0 g	37 g	17 g	1479 mg	NaN	39 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mississippi	Pralines	https://www.allrecipes.com/recipe/21038/pralines/	4.5	35.0	5.0	30.0	Pralines are sweet confections made on the stovetop with toasted pecans, butter, sugar, and milk for a creamy Southern candy that melts in your mouth.	1.5 cups toasted pecans, 1.5 cups white sugar, 0.75 cup brown sugar, 0.5 cup milk, 0.375 cup butter, 1 teaspoon vanilla extract	Line a baking sheet with aluminum foil., Combine pecans, white sugar, brown sugar, milk, butter, and vanilla in a large saucepan over medium heat; bring to a boil. Do not stir once mixture begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface., Drop by spoonfuls onto the prepared baking sheet. Let cool completely.	180 kcal	25 g	10 mg	1 g	1 g	3 g	29 mg	24 g	9 g	0 g	20 servings	NaN	NaN
Africa	NaN	Mississippi	Divinity	https://www.allrecipes.com/recipe/9327/divinity/	4.6	770.0	20.0	30.0	This divinity recipe combines sugar, corn syrup, egg whites, and vanilla to make a fluffy, nougat-like candy that's perfect for a sweet treat.	2.6666667461395 cups white sugar, 0.66666668653488 cup light corn syrup, 0.5 cup water, 2 egg whites, 1 teaspoon vanilla extract, 0.66666668653488 cup chopped walnuts, waxed paper	Heat sugar, corn syrup, and water in a 2-quart saucepan over low heat; stir continuously until sugar is dissolved and mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball., Beat egg whites in a 1-1/2-quart glass, metal, or ceramic bowl until stiff peaks form. Continue to beat while slowly pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and begins to lose its gloss. Fold in walnuts., Drop from a greased spoon onto waxed paper. Let stand at room temperature, turning candy over once, until the outside of candy is firm, at least 12 hours. Store in an airtight container.	67 kcal	15 g	NaN	0 g	0 g	0 g	5 mg	12 g	1 g	0 g	48 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Mud Pie I	https://www.allrecipes.com/recipe/12546/mississippi-mud-pie-i/	4.5	30.0	30.0	NaN	A homemade graham cracker crust is slathered with a sweetened whipped topping and cream cheese mixture, and covered with a yummy chocolate and butterscotch pudding combo. Finish this delightful pie with whipped topping and a sprinkling of shaved chocolate.	2 cups graham cracker crumbs, 0.25 cup white sugar, 0.5 cup butter, softened, 1 (12 ounce) container frozen whipped topping, thawed, 0.75 cup white sugar, 8 ounces cream cheese, softened, 1 (3.9 ounce) package instant chocolate pudding mix, 1 (3.4 ounce) package instant butterscotch pudding mix, 3 cups milk	Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan., Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust., Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.	440 kcal	53 g	46 mg	1 g	5 g	16 g	481 mg	42 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Comeback Sauce	https://www.allrecipes.com/recipe/281739/comeback-sauce/	4.6	125.0	5.0	NaN	Comeback sauce is a creamy, savory, tangy, and sweet Southern-style sauce and dip that is delicious on french fries, chicken tenders, shrimp, or fish tacos.	0.75 cup mayonnaise, 0.25 cup ketchup, 0.25 cup chili sauce (such as Heinz®), 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 0.5 teaspoon dry mustard powder (such as Colman's®), 0.5 teaspoon onion powder, 0.5 teaspoon hot pepper sauce (such as Tabasco®), 0.25 teaspoon garlic powder, 0.25 teaspoon paprika	Combine mayonnaise, ketchup, chili sauce, lemon juice, Worcestershire sauce, dry mustard, onion powder, hot sauce, garlic powder, and paprika in a small bowl; whisk until well combined., Refrigerate for at least 2 hours to allow the flavors to meld, though overnight is even better.	134 kcal	4 g	6 mg	0 g	1 g	2 g	259 mg	2 g	13 g	0 g	10 servings	1 1/4 cups	NaN
Africa	NaN	Mississippi	Irresistible Pecan Pie	https://www.allrecipes.com/recipe/18433/irresistible-pecan-pie/	4.7	115.0	25.0	60.0	This is the most amazing pecan pie. Once you start eating it you can't stop.	1.5 cups all-purpose flour, 0.5 teaspoon salt, 2 tablespoons white sugar, 0.5 cup butter, chilled, 4 tablespoons ice water, 3 eggs, beaten, 0.75 cup light corn syrup, 2 tablespoons dark corn syrup, 0.75 cup light brown sugar, 3 tablespoons butter, melted, 1 pinch salt, 0.5 cup pecans, finely crushed, 1 cup pecans, quartered, 1 cup pecan halves	Preheat oven to 350 degrees F (175 degrees C)., To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball., On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete., To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie., Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.	452 kcal	49 g	75 mg	3 g	5 g	9 g	224 mg	23 g	28 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Southern as You Can Get Collard Greens	https://www.allrecipes.com/recipe/73346/southern-as-you-can-get-collard-greens/	4.7	75.0	15.0	60.0	This is as Southern as you can get.	1 bunch collard greens - rinsed, trimmed and chopped, 2 smoked ham hocks, 2 (10.5 ounce) cans condensed chicken broth, 21 fluid ounces water, 1 tablespoon distilled white vinegar, salt and pepper to taste	Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.	165 kcal	3 g	35 mg	1 g	13 g	4 g	503 mg	0 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mississippi	Pressure Cooker Red Beans and Sausage	https://www.allrecipes.com/recipe/220863/pressure-cooker-red-beans-and-sausage/	4.7	70.0	20.0	30.0	Tender red beans, sliced hickory-smoked pork sausage, onion, celery, and bell pepper are spiced with Cajun seasoning in this comforting meal. Best served over hot cooked rice.	1 pound dried red beans, rinsed, 1 (1 pound) package smoked sausage, sliced, 1 bay leaf, 2 tablespoons Cajun seasoning, or to taste, 0.5 clove garlic, chopped, 0.5 onion, chopped, 1 stalk celery, chopped, 0.5 green bell pepper, chopped, 1 teaspoon salt, 1 teaspoon dried parsley, 0.25 teaspoon ground cumin, 5 cups cold water, or as needed	Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine., Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.	299 kcal	16 g	39 mg	5 g	17 g	7 g	1511 mg	3 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mississippi	Cheddar Cheese Straws	https://www.allrecipes.com/recipe/6889/cheddar-cheese-straws/	3.9	30.0	25.0	5.0	These light, dry sticks of bread, rich with Cheddar and a bit of cayenne, make wonderful appetizers.	2 cups all-purpose flour, 2 cups shredded sharp Cheddar cheese, 0.75 cup margarine, 1 teaspoon baking powder, 0.25 teaspoon cayenne pepper, 0.5 teaspoon salt, 0.5 cup water	Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper., Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough., On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet., Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.	67 kcal	4 g	6 mg	0 g	2 g	2 g	103 mg	0 g	5 g	0 g	48 servings	NaN	NaN
Africa	NaN	Mississippi	Sweet Potato Pie II	https://www.allrecipes.com/recipe/19556/sweet-potato-pie-ii/	4.7	60.0	20.0	40.0	My brother loved this pie so much that he learned to make it.	2 cups mashed sweet potatoes, 0.25 pound butter, softened, 2 eggs, separated, 1 cup packed brown sugar, 0.25 teaspoon salt, 0.5 teaspoon ground ginger, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.5 cup evaporated milk, 0.25 cup white sugar, 1 (9 inch) unbaked pie crust	Preheat oven to 400 degrees F (200 degrees C)., In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well., Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture., Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.	449 kcal	60 g	82 mg	2 g	6 g	10 g	361 mg	38 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mississippi	Instant Pot® Mississippi Roast	https://www.allrecipes.com/recipe/264982/instant-pot-mississippi-roast/	4.8	125.0	5.0	110.0	A Mississippi pot roast recipe made for your Instant Pot® gets its flavors from pepperoncini, ranch dressing mix, and onion soup mix.	1 (14 ounce) can beef broth, 3.5 pounds beef chuck roast, cut into 3 or 4 chunks, 1 stick butter, 0.5 (16 ounce) jar pepperoncini peppers and juice, 1 (1 ounce) package ranch dressing mix, 1 (1 ounce) package dry onion soup mix	Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice., Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.	343 kcal	4 g	97 mg	0 g	19 g	13 g	1155 mg	0 g	27 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mississippi	My Mom's Sausage and Rice Casserole	https://www.allrecipes.com/recipe/24039/my-moms-sausage-and-rice-casserole/	4.4	115.0	25.0	90.0	A delicious sausage and rice casserole with almonds, onions, peppers and dry chicken noodle soup mix. Try it! You'll like it!	1 pound fresh, ground pork sausage, 1 onion, finely chopped, 1 cup chopped celery, 1 green bell pepper, chopped, 0.5 cup uncooked long-grain rice, 2.5 cups hot water, 1 envelope chicken noodle mix -dry, 2 tablespoons sliced almonds	Preheat oven to 375 degrees F (190 degrees C)., In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.	414 kcal	20 g	54 mg	1 g	12 g	11 g	619 mg	2 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mississippi	Southern Praline Pecan Cake	https://www.allrecipes.com/recipe/8196/southern-praline-pecan-cake/	4.7	0.0	NaN	NaN	This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.	1 (15.25 ounce) package butter pecan cake mix, dry, 1 (16 ounce) container coconut pecan frosting, 4 eggs, 0.75 cup vegetable oil, 1 cup water, 1 cup chopped pecans	Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray., Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined., Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter., Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.	394 kcal	41 g	47 mg	1 g	4 g	5 g	251 mg	28 g	25 g	0 g	16 servings	1 10-inch Bundt(R) cake	NaN
Africa	NaN	Mississippi	Cajun Cake	https://www.allrecipes.com/recipe/8253/cajun-cake/	4.4	90.0	30.0	60.0	A homemade pineapple cake is topped with a caramel-pecan sauce that soaks into the cake.	3 cups all-purpose flour, 1.5 cups white sugar, 2 teaspoons baking soda, 0.25 teaspoon salt, 1 (20 ounce) can crushed pineapple with juice, 2 eggs, 0.75 cup white sugar, 0.75 cup evaporated milk, 0.5 cup margarine, 1 cup chopped pecans, 1.5 cups flaked coconut	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan., Make the cake: In a large bowl, sift together flour, sugar, baking soda, and salt. Add pineapple with juice and eggs. Mix at low speed until well blended. and pour batter into the prepared pan., Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes., While the cake is baking, make the topping: In a saucepan, combine sugar, milk, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and mix to combine. Remove from the heat., Remove cake from the oven. Immediately pour topping over the hot cake and spread to cover the surface.	492 kcal	77 g	36 mg	3 g	7 g	5 g	402 mg	50 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Mud Cookies	https://www.allrecipes.com/recipe/10128/mississippi-mud-cookies/	4.3	55.0	15.0	10.0	Use this recipe for terrific no-bake Mississippi mud cookies with coconut, oats, and nuts that will remind you of Mississippi mud ice cream.	2 cups white sugar, 0.5 cup butter, 0.5 cup milk, 3 cups rolled oats, 6 tablespoons unsweetened cocoa powder, 0.5 cup chopped walnuts, 0.5 cup flaked coconut, 1 teaspoon vanilla extract	Bring sugar, butter, and milk to a boil in a large saucepan. Boil for 2 minutes and remove from heat., Stir in cocoa and vanilla. Stir in oats, walnuts, and coconut until well combined., Drop tablespoonfuls onto waxed paper. Cool for 30 minutes before serving.	221 kcal	34 g	14 mg	2 g	3 g	4 g	46 mg	24 g	9 g	0 g	18 servings	NaN	NaN
Africa	NaN	Mississippi	Crawfish Etouffee IV	https://www.allrecipes.com/recipe/24508/crawfish-etouffee-iv/	4.6	120.0	60.0	60.0	A delicious dish with onions, bell pepper, crawfish and diced tomatoes, simmered in mushroom soup.	0.5 cup vegetable oil, 0.5 cup margarine, 1 cup diced onion, 0.5 cup diced green bell pepper, 1 tablespoon minced garlic, 1 pound peeled crawfish, 3 (10.75 ounce) cans condensed cream of mushroom soup, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 tablespoon dried parsley, salt to taste, ground black pepper to taste	In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent., Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking., Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.	501 kcal	16 g	81 mg	1 g	14 g	8 g	1406 mg	4 g	43 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mississippi	Cajun Spaghetti	https://www.allrecipes.com/recipe/19331/cajun-spaghetti/	4.6	65.0	25.0	40.0	This Cajun spaghetti features a spicy sauce with shrimp that tastes great over a plate of spaghetti. Add as much or as little heat as you can stand!	0.5 cup vegetable oil, 8 ounces tomato sauce, 1.25 cups water, 0.25 teaspoon dried basil, 1 teaspoon ground black pepper, 1 teaspoon crushed red pepper flakes, 1 teaspoon salt, 1 pound small shrimp, peeled and deveined, 2 tablespoons vegetable oil, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 0.5 onion, chopped, 3 cloves garlic, minced, 2 teaspoons cornstarch, 2 tablespoons cold water, 12 ounces spaghetti, 8 green onions, minced	Mix 1/2 cup oil, tomato sauce, 1 1/4 cups water, basil, 1/2 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon salt in a 4- to 6-quart pot over medium heat. Bring to a boil, then reduce heat to medium-low; stir occasionally., Meanwhile, season shrimp with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes; mix thoroughly and set aside., Warm 2 tablespoons oil in a medium saucepan over medium-high heat. Add green bell pepper, red bell pepper, onion, and garlic. Cook and stir until slightly softened, 3 to 5 minutes., Add vegetables to tomato sauce and cook over medium heat for 3 minutes. Reduce heat to low and cook, stirring occasionally, for 20 to 25 minutes., When sauce has 7 to 10 minutes to cook until completion, add seasoned shrimp to sauce; mix well. Bring heat to medium and stir occasionally., Mix cornstarch and 2 tablespoons cold water in a small bowl; add mixture to sauce when sauce has 2 minutes left until completion and mix well., Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and place in a serving bowl., Pour sauce over pasta and sprinkle with green onions.	585 kcal	61 g	138 mg	5 g	29 g	3 g	845 mg	6 g	25 g	0 g	5 servings	NaN	NaN
Africa	NaN	Mississippi	Basic Sugar Cookies - Tried and True Since 1960	https://www.allrecipes.com/recipe/230295/basic-sugar-cookies-tried-and-true-since-1960/	4.4	165.0	30.0	15.0	Try this vintage sugar cookie recipe with self-rising flour that's very adaptable and only uses a few pantry ingredients. Kids can have fun helping to roll, cut, and decorate.	3 cups self-rising flour, 1 cup butter at room temperature, 1 cup white sugar, or more to taste, 2 large eggs at room temperature, 1.5 teaspoons vanilla extract, 0.25 teaspoon salt	Beat flour, butter, sugar, eggs, vanilla, and salt with an electric mixer in a large bowl until smooth, about 5 minutes. Wrap and chill dough in the refrigerator, 2 hours to overnight., Preheat the oven to 275 degrees F (135 degrees C)., Roll dough out on a floured work surface using a lightly floured rolling pin; use cookie cutters to cut out desired shapes. Place cookies onto baking sheets., Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.	81 kcal	10 g	18 mg	0 g	1 g	3 g	142 mg	4 g	4 g	0 g	48 servings	NaN	NaN
Africa	NaN	Mississippi	Spicy Steamed Shrimp	https://www.allrecipes.com/recipe/21330/spicy-steamed-shrimp/	4.6	25.0	5.0	20.0	Steamed shrimp seasoned with Old Bay seasoning.	1 quart water, 1 pound tiger prawns with shell, 3 ounces Old Bay (tm) Seasoning, 1 (12 ounce) jar cocktail sauce	In a large pot, bring 1 quart of water to a boil., Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning., Steam shrimp until pink., Eat by removing shells as you go and dipping in cocktail sauce.	368 kcal	39 g	345 mg	7 g	41 g	1 g	7350 mg	23 g	4 g	0 g	2 servings	NaN	NaN
Africa	NaN	Mississippi	Orange Baked Ham	https://www.allrecipes.com/recipe/60523/orange-baked-ham/	4.4	70.0	10.0	60.0	Classic, simple recipe for a clove-studded cooked ham with an orange-honey glaze.	1 (3 pound) boneless ham, 1 tablespoon whole cloves, 1 (6 ounce) can frozen orange juice concentrate, thawed, 0.5 cup honey	Preheat oven to 350 degrees F (175 degrees C)., Place ham in a shallow roasting pan, and stud ham with whole cloves. In a small bowl, mix orange juice concentrate with honey. Pour mixture evenly over ham. Tent ham with aluminum foil., Bake ham for 1 hour, basting occasionally.	352 kcal	19 g	64 mg	0 g	22 g	8 g	1460 mg	18 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Mud Cake II	https://www.allrecipes.com/recipe/7531/mississippi-mud-cake-ii/	4.5	0.0	NaN	NaN	This very unusual cake recipe uses marshmallow cream in the batter for a taste everyone will love.	1.25 cups butter, softened, 0.5 cup unsweetened cocoa powder, 2 cups white sugar, 4 eggs, 1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 1.5 cups chopped walnuts, 2 teaspoons vanilla extract, 1 (7 ounce) jar marshmallow creme, 0.5 cup milk, 3 cups confectioners' sugar, 0.33333334326744 cup unsweetened cocoa powder	Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan., In a large sauce pan over low heat, melt 1 cup of the butter with the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time., Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nuts and 1 teaspoon vanilla. Pour batter into the prepared pan., Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get "muddied" by the spreading action., To Make Icing: Beat together the remaining 1/4 cup butter, 1/3 cup cocoa, 1 teaspoon vanilla, the milk, and the confectioner's sugar. Once well combined spoon over the still hot cake.	333 kcal	47 g	57 mg	2 g	4 g	7 g	158 mg	36 g	16 g	0 g	24 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Sweet and Sour Barbeque Sauce	https://www.allrecipes.com/recipe/228623/mississippi-sweet-and-sour-barbeque-sauce/	5.0	75.0	15.0	60.0	This Mississippi-inspired barbeque sauce is a sweet and sour addition to shrimp, pork, or chicken for your next grilling night.	1 cup ketchup, 0.75 cup brown sugar, 1 (5.5 ounce) can tomato paste, 0.5 cup apple cider vinegar, 0.25 cup dark corn syrup, 2 fluid ounces pineapple juice, 1 fluid ounce bourbon whiskey, 2 tablespoons water, 2 tablespoons minced white onion, 2 teaspoons lemon juice, 1.5 teaspoons mustard powder, 1 teaspoon hot pepper sauce (such as Tabasco®), 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 0.125 teaspoon ground allspice, 1 pinch Chinese five-spice powder, 1 pinch celery salt	Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.	75 kcal	18 g	NaN	1 g	1 g	NaN	425 mg	13 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	Mississippi	Candied Dill Pickles	https://www.allrecipes.com/recipe/223387/candied-dill-pickles/	4.3	10090.0	10.0	NaN	These candied pickles start with a jar of dill pickle slices; add sugar and apple cider vinegar, then flip the jar daily for homemade sweet pickles.	2.75 cups white sugar, 0.33333334326744 cup apple cider vinegar, 1 (32 ounce) jar dill pickle slices, drained	Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat., Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.	72 kcal	18 g	NaN	0 g	0 g	NaN	359 mg	18 g	0 g	0 g	32 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Mud Cheesecake	https://www.allrecipes.com/recipe/170941/mississippi-mud-cheesecake/	4.7	600.0	40.0	260.0	This decadent cheesecake combines all the flavors of Mississippi Mud Cake - chocolate, marshmallow, and pecan.	1.5 cups finely crushed animal cracker cookies, 0.75 cup white sugar, 1 tablespoon instant coffee granules, 0.25 cup melted butter, 1.5 cups white sugar, 0.33333334326744 cup unsweetened cocoa powder, 2 teaspoons instant coffee granules, 3 tablespoons cornstarch, 3 (8 ounce) packages cream cheese, softened, 4 eggs, 1 teaspoon vanilla extract, 0.5 cup chopped pecans, 0.5 cup semisweet chocolate chips, 2 tablespoons milk, 0.5 cup marshmallow creme, 0.25 cup chopped pecans	Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray., Mix together the animal cracker crumbs, 3/4 cup sugar, and 1 tablespoon instant coffee granules in a bowl. Pour in the melted butter and mix until evenly moistened. Press into the prepared springform pan and set aside., To make the filling, combine 1 1/2 cups sugar, the cocoa powder, 2 teaspoons instant coffee, and the cornstarch in the bowl of an electric mixer; stir until blended. Add the softened cream cheese and beat until the sugar mixture has been incorporated and no lumps of cream cheese remain. Beat in the eggs, one at a time, adding the vanilla extract with the last egg. Fold in 1/2 cup of chopped pecans, then pour into the prepared crust., Bake in the preheated oven for 15 minutes; reduce heat to 200 degrees F (95 degrees C) and continue baking 2 hours. Turn off the oven, and let the cheesecake stand in the oven for 2 hours more before opening the door. Remove and cool to room temperature., Once the cheesecake has cooled, melt the chocolate chips and milk in a small saucepan over low heat. Remove the cheesecake from the springform pan, and spread the marshmallow cream evenly over the top. Spread or drizzle the chocolate over the marshmallow cream and sprinkle 1/4 cup of chopped pecans overtop. Chill completely before serving.	577 kcal	63 g	134 mg	2 g	9 g	18 g	295 mg	48 g	35 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Crispy Coated Cajun Fries	https://www.allrecipes.com/recipe/74817/crispy-coated-cajun-fries/	4.2	30.0	20.0	10.0	Potatoes are coated in a spicy mixture of corn flour and Cajun seasoning then deep fried until crispy. Very simple and really crunchy.	2 pounds russet potatoes, cut into fries, 1 cup corn flour, 2 tablespoons cornmeal, 2 tablespoons Cajun seasoning, 1 quart oil for deep frying, salt to taste	Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat., Heat the oil in a deep-fryer to 375 degrees F (190 degrees C)., Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.	342 kcal	47 g	NaN	4 g	5 g	2 g	509 mg	1 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Mud Pie II	https://www.allrecipes.com/recipe/15879/mississippi-mud-pie-ii/	4.6	160.0	20.0	20.0	This creamy, chocolaty pie has a walnut crust.	1 cup chopped walnuts, 0.5 cup all-purpose flour, 0.5 cup butter, softened, 2 (3.9 ounce) packages instant chocolate pudding mix, 2 cups cold milk, 1 (8 ounce) package cream cheese, softened, 1 cup confectioners' sugar, 0.5 cup heavy whipping cream	Preheat oven to 350 degrees F (175 degrees C)., In a medium bowl, combine walnuts and flour. Mix well, then stir in softened butter or margarine. Stir until ingredients are combined and mixture forms a ball. Press into bottom of a 9x13 inch pan. Bake in preheated oven for 20 minutes, until golden brown. Remove and cool., Place pudding mix in a medium bowl and whisk in milk. Mix until smooth. Allow to set up for 5 minutes then spread on top of cooled crust., In a large bowl whip cream cheese until fluffy. Beat in confectioner's sugar until mixture is smooth. In a separate bowl, whip cream until soft peaks form, then fold into cream cheese mixture. Spread over pudding layer. Chill before serving.	378 kcal	34 g	58 mg	1 g	6 g	13 g	391 mg	24 g	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Spicy Shrimp Creole	https://www.allrecipes.com/recipe/12877/spicy-shrimp-creole/	4.6	60.0	15.0	45.0	I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.	3 tablespoons vegetable oil, 2 cups julienne celery, 2 onions, chopped, 4 cloves crushed garlic, 1 teaspoon white sugar, 2 tablespoons all-purpose flour, 1 teaspoon salt, 1 teaspoon ground black pepper, 0.5 teaspoon cayenne pepper, 2 (14.5 ounce) cans crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 bay leaf, crushed, 1 tablespoon hot pepper sauce, 2 pounds medium shrimp - peeled and deveined	Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften., Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low., Let the mixture simmer for 30 minutes, stirring occasionally., Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.	240 kcal	18 g	173 mg	4 g	26 g	1 g	940 mg	4 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mississippi	Awesome Sweet Potato Casserole	https://www.allrecipes.com/recipe/216705/awesome-sweet-potato-casserole/	4.9	50.0	20.0	30.0	Sweet potatoes are combined with a tropical blend of coconut and pineapple in a sweet-enough-for-dessert side dish. An easy pecan crumble topping makes this casserole extra special.	1 (8 ounce) can crushed pineapple, drained, 0.5 (14 ounce) bag flaked coconut, or more to taste, 3 cups cooked mashed sweet potatoes, 1 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 0.33333334326744 cup milk, 0.5 cup butter, melted, 0.33333334326744 cup all-purpose flour, 1 cup firmly packed brown sugar, 0.33333334326744 cup butter, melted, 1 cup finely chopped pecans	Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish., Beat the pineapple, coconut, sweet potatoes, white sugar, eggs, vanilla extract, milk, and 1/2 cup melted butter together in a large mixing bowl until smooth. Pour mixture into the prepared pan; set aside. Mix the flour, brown sugar, 1/3 cup butter, and pecans in a bowl. Sprinkle pecan mixture over the batter., Bake in the preheated oven until the casserole is bubbly and the topping is browned, about 30 minutes.	397 kcal	46 g	49 mg	4 g	4 g	14 g	123 mg	32 g	24 g	0 g	16 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Sin	https://www.allrecipes.com/recipe/235523/mississippi-sin/	4.9	95.0	15.0	80.0	French bread is filled with a spicy cream cheese-based dip that is baked into a bubbly and decadent appetizer also known as Mississippi Sin.	1 (1 pound) loaf French bread, 2 cups shredded Cheddar cheese, 2 cups chopped cooked ham, 1 (8 ounce) container sour cream, 1 (8 ounce) package cream cheese, softened, 0.5 cup chopped green onions, 0.25 cup chopped green chile peppers, 2 small jalapeno peppers, chopped, or to taste	Preheat oven to 325 degrees F (165 degrees C)., Cut the top off the bread loaf, keeping in one piece, and reserve for later use. Hollow out the loaf to form an area for the filling. Chop the removed bread for dipping., Mix Cheddar cheese, ham, sour cream, cream cheese, green onions, green chile peppers, and jalapeno peppers in a bowl; spoon into the hollowed bread loaf. Return the top to the bread and wrap loaf with 2 pieces aluminum foil., Bake in the preheated oven until filling is cooked through and bubbling, about 1 hour 20 minutes.	521 kcal	35 g	92 mg	2 g	23 g	18 g	1122 mg	2 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Mud Cake I	https://www.allrecipes.com/recipe/7530/mississippi-mud-cake-i/	4.1	0.0	NaN	NaN	This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.	2 cups white sugar, 1.5 cups butter, softened, 1.3333333730698 cups flaked coconut, 4 eggs, 0.66666668653488 cup unsweetened cocoa powder, 1.5 cups chopped pecans, 1.5 cups all-purpose flour, 1 teaspoon baking powder, 2 teaspoons vanilla extract, 12 ounces marshmallow creme, 3.75 cups confectioners' sugar, 2 tablespoons evaporated milk	Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan., Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well., Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan., Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing., To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.	400 kcal	57 g	62 mg	2 g	3 g	9 g	139 mg	44 g	19 g	0 g	24 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Tea Cakes	https://www.allrecipes.com/recipe/19236/mississippi-tea-cakes/	4.6	50.0	15.0	10.0	Delicious dainty drop cookies made with buttermilk.	0.5 cup butter, softened, 1 cup white sugar, 1 egg, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 cup buttermilk	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets., In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets., Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.	73 kcal	11 g	12 mg	0 g	1 g	2 g	53 mg	6 g	3 g	0 g	36 servings	NaN	NaN
Africa	NaN	Mississippi	Cadillac Pimento Cheese	https://www.allrecipes.com/recipe/81191/cadillac-pimento-cheese/	4.7	15.0	15.0	NaN	My mom made this recipe for Christmas 2002. She had nothing written down but I loved it so much I asked her how she did it and she wrote it down for me. All the measurements are approximate so if you find something that works better, let me know!	1.5 cups shredded processed American cheese food, 4 ounces cream cheese, softened, 0.5 cup mayonnaise, 1 (2 ounce) jar chopped pimento peppers, 0.25 teaspoon onion powder, 0.25 teaspoon cayenne pepper, 1 dash garlic powder	In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.	161 kcal	1 g	32 mg	0 g	6 g	7 g	401 mg	0 g	15 g	0 g	16 servings	NaN	NaN
Africa	NaN	Mississippi	One and a Half Minute Cookies	https://www.allrecipes.com/recipe/9824/one-and-a-half-minute-cookies/	4.5	0.0	NaN	NaN	I got this recipe from a father of one of my Girl Scouts in Mississippi in 1973. It's a favorite at my house and the Girl Scout is now the mother of my four grandchildren. Enjoy!	0.5 cup butter, 2 cups white sugar, 0.5 cup milk, 4 tablespoons unsweetened cocoa powder, 0.5 cup peanut butter, 0.5 teaspoon vanilla extract, 3 cups quick cooking oats	Bring margarine, sugar, milk and cocoa to boil. Let boil for exactly 1 minute and 30 seconds., Remove from heat, stir in vanilla and peanut butter. Then stir in oats., Quickly drop by large tablespoon onto wax paper laid on top of newpaper. Let cool, peel from paper and turn over to finish drying., Store in closed container.	347 kcal	51 g	21 mg	3 g	6 g	7 g	110 mg	35 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	S'more Pie	https://www.allrecipes.com/recipe/274290/smore-pie/	NaN	70.0	15.0	40.0	This dessert recipe takes your favorite campfire treats (chocolate, marshmallows, and graham crackers) and transforms them into a scrumptious s'mores-flavored pie.	1.5 cups graham cracker crumbs, 0.25 cup butter, melted, 0.25 cup white sugar, 0.25 teaspoon salt, 2 cups graham cracker crumbs, 1 (14 ounce) can condensed milk, 0.5 cup semisweet chocolate chips, 1 teaspoon baking powder, 0.125 teaspoon salt, 0.75 cup white sugar, 5 tablespoons cocoa powder, 3 tablespoons cornstarch, 0.25 teaspoon salt, 2 cups milk, 1 egg, beaten, 1 teaspoon vanilla extract, 2 cups regular marshmallows, 1 cup miniature marshmallows, 0.25 cup heavy cream, 0.25 cup chopped semisweet chocolate, 0.5 teaspoon butter, 0.25 teaspoon instant coffee granules	Preheat the oven to 350 degrees F (175 degrees C)., Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan., Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust., Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C)., Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract., Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps., Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt., Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.	454 kcal	74 g	45 mg	2 g	8 g	9 g	418 mg	55 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Jerk Rib Tips	https://www.allrecipes.com/recipe/274717/jerk-rib-tips/	5.0	95.0	15.0	80.0	Rib tips are the top part of spare ribs and they taste delicious--seasoned with a home-made Jamaican jerk rub these oven-baked pork rib tips are sure to become a family favorite.	4 ounces light rum, 3 tablespoons fresh lime juice, 2 tablespoons brown sugar, 1 tablespoon coarsely ground black pepper, 2.5 teaspoons sea salt, 1.5 teaspoons ground allspice, 1.5 teaspoons ground cinnamon, 1.5 teaspoons dried crushed thyme, 0.75 teaspoon cayenne pepper, 0.75 teaspoon ground cloves, 6 pounds rib tips, cleaned and cut up	Preheat the oven to 300 degrees F (150 degrees C)., Combine rum, lime juice, and brown sugar in a small bowl; set aside. Mix together black pepper, sea salt, allspice, cinnamon, thyme, cayenne pepper, and cloves in a small bowl., Place rib tips in a resealable plastic bag and pour 1/2 of the spice mixture over them. Shake bag to coat evenly. Pour remaining spice mixture into the bag, reseal, and shake again to coat all pieces., Remove rib tips from bag and place on a baking sheet. Reserve lime juice marinade for basting., Bake in the preheated oven until meat pulls slightly away from bone, about 1 hour and 20 minutes, basting with lime juice marinade every 20 minutes.	429 kcal	4 g	120 mg	1 g	29 g	11 g	461 mg	2 g	30 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Hot Caviar	https://www.allrecipes.com/recipe/20661/mississippi-hot-caviar/	4.4	812.0	12.0	NaN	A hot and spicy black eyed pea concoction straight from the hot and spicy South. The longer it chills, the bolder it tastes.	3 (15 ounce) cans black-eyed peas, 1 cup diced green chili peppers, 0.75 cup diced onion, 0.75 cup diced jalapeno chile pepper, 0.25 cup diced pimento peppers, drained, 1.5 teaspoons minced garlic, 1 (16 ounce) bottle Italian-style salad dressing	In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.	158 kcal	16 g	NaN	3 g	4 g	2 g	868 mg	3 g	9 g	0 g	15 servings	NaN	NaN
Africa	NaN	Mississippi	Perfect Mississippi Mud Cake	https://www.allrecipes.com/recipe/232461/perfect-mississippi-mud-cake/	4.7	55.0	30.0	25.0	This delightful Mississippi mud cake is layered with marshmallows and warm pecan icing creating the perfect Southern-style cake.	2 cups white sugar, 2 cups all-purpose flour, 0.5 teaspoon salt, 0.5 cup unsalted butter, 0.5 cup vegetable oil, 0.5 cup cocoa powder, 0.25 cup water, 0.5 cup buttermilk, 2 eggs, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 0.5 cup unsalted butter, softened, 6 tablespoons milk, 3 tablespoons cocoa powder, 1 (16 ounce) package confectioners' sugar, 1 teaspoon vanilla extract, 1 cup chopped pecans, 1 (10.5 ounce) package miniature marshmallows	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan., Mix white sugar, flour, and salt together in a large bowl., Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture., Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan., Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly., Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans., Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.	452 kcal	67 g	44 mg	2 g	4 g	7 g	158 mg	51 g	20 g	0 g	20 servings	NaN	NaN
Africa	NaN	Mississippi	Grandma's Soul Food Pancakes (with Plantains)	https://www.allrecipes.com/recipe/235525/grandmas-soul-food-pancakes-with-plantains/	5.0	30.0	10.0	20.0	Soul food pancakes just like grandma used to make have fried plantains in the batter for a little extra TLC on weekend mornings.	1 tablespoon butter, or more as needed, 2 plantains, cut into 1/2-inch pieces, 1 egg, 1 cup evaporated milk, 2 tablespoons margarine, melted, 1 cup all-purpose flour, 1.5 tablespoons white sugar, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 0.5 teaspoon salt, 1 teaspoon butter, or as needed	Heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. Transfer plantains to a paper towel-lined plate using a slotted spoon., Beat egg in a large bowl until fluffy. Stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. Stir mixture until batter is smooth. Fold plantains into batter., Melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. Griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. Pour batter, about 1/4 cup per pancake, into hot griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.	215 kcal	32 g	38 mg	2 g	5 g	3 g	356 mg	12 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mississippi	Mississippi Mud Cake III	https://www.allrecipes.com/recipe/7959/mississippi-mud-cake-iii/	4.6	0.0	NaN	NaN	This cake has a little something different added to it - yes, rum. This is the little something extra.	1.75 cups strong brewed coffee, 0.25 cup dark rum, 5 (1 ounce) squares unsweetened chocolate, 1 cup butter, 2 eggs, 2 cups white sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 0.125 teaspoon salt	Place coffee and rum in a saucepan and heat to simmer. Add the chocolate and the butter or margarine. Cook, stirring, occasionally, until both are melted. Remove from the heat., In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick. Beat in the vanilla and the chocolate mixture. In another bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture., Turn the batter into a greased and floured tube pan. Bake in a preheated 275 degrees F (135 degrees C) oven for 1 1/2 hours, or until the cake tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.	363 kcal	45 g	61 mg	2 g	4 g	12 g	218 mg	29 g	19 g	0 g	14 servings	1 - 9 or 10 inch tube cake	NaN
Africa	NaN	Mississippi	Best Soup This Side Of The Mississippi	https://www.allrecipes.com/recipe/22869/best-soup-this-side-of-the-mississippi/	4.3	540.0	15.0	150.0	This is a black-eyed pea soup. My mother's recipe -- best soup this side of the Mississippi.	1 pound dry black-eyed peas, 1 (5 ounce) can ham, 1 carrot, chopped, 1 small onion, chopped, salt and pepper to taste	In a large pot with enough water to cover, soak the black-eyed peas 6 to 8 hours, or overnight., Stir ham, carrot, onion, salt, and pepper into the pot. Cover all ingredients with water, and bring to a boil. Reduce heat, and simmer 2 1/2 hours, or until black-eyed peas are tender. Stir occasionally and add water as necessary to keep ingredients covered.	160 kcal	24 g	6 mg	4 g	11 g	1 g	171 mg	3 g	3 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Angela's Potatoes	https://www.allrecipes.com/recipe/24858/angelas-potatoes/	4.4	110.0	20.0	90.0	This great cheesy potato dish with processed cheese and ranch dressing mix is named after my friend Angela who is the best cook in all of Mississippi! It takes a little time to peel the potatoes, but one taste of this and you will be hooked! Guaranteed to be a family favorite.	2 pounds potatoes, peeled and sliced, 3 tablespoons water, 1 pound processed cheese food, 0.5 cup butter, 1 (1 ounce) package dry Ranch-style dressing mix, 0.25 cup milk	Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil., Place potatoes and water in baking dish and cover with aluminum foil. Bake in the preheated oven 1 hour., In a medium saucepan over medium heat, melt together processed cheese food and butter. Stir in dry ranch-style dressing mix and milk., Pour the processed cheese food mixture over potatoes. Return to oven, reseal and continue cooking 30 minutes, until potatoes are tender and processed cheese food mixture is bubbly.	259 kcal	18 g	51 mg	2 g	9 g	11 g	703 mg	4 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mississippi	Festive Fall Soup	https://www.allrecipes.com/recipe/234957/festive-fall-soup/	3.0	50.0	30.0	20.0	This festive fall soup recipe has plenty of ground beef, tomatoes, and vegetables creating a warm and comforting meal as the weather starts getting colder.	1 pound ground beef, 2 red bell peppers, seeded and diced, 1 bunch green onions, chopped, 2 cloves garlic, minced, 6 cups water, or as needed, 2 (15 ounce) cans diced tomatoes, undrained, 1 (6 ounce) can tomato paste, 2 teaspoons Italian seasoning, or more to taste, salt and ground black pepper to taste, 2 cups farfalle (bow tie) pasta, 0.75 cup frozen corn, 0.75 cup frozen peas, 1 (4.5 ounce) can sliced mushrooms, drained	Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil., Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.	188 kcal	20 g	28 mg	4 g	12 g	3 g	370 mg	7 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mississippi	Microwave Mississippi Mud Cake II	https://www.allrecipes.com/recipe/18180/microwave-mississippi-mud-cake-ii/	3.3	31.0	20.0	11.0	A WONDERFUL chocolate recipe, made in the microwave. When hot, add a scoop of ice cream! HEAVENLY!	1 cup margarine, 0.25 cup unsweetened cocoa powder, 4 eggs, 2 cups white sugar, 1.5 cups all-purpose flour, 1 cup chopped walnuts, 1 teaspoon vanilla extract, 2 cups miniature marshmallows, 4 cups confectioners' sugar, 0.33333298563957 cup unsweetened cocoa powder, 0.66666698455811 cup milk	In 9x13 inch microwave-safe cake dish, melt the margarine and 1/4 cup cocoa together. Stir in the eggs. Mix in the 2 cups sugar, flour, nuts and vanilla., Bake in microwave oven on high, for 11 minutes, rotating dish after 5 minutes. Remove from microwave and sprinkle marshmallows on top., To make the frosting: In microwave-safe bowl, combine confectioners' sugar, cocoa, and milk. Cook in microwave for 2 minutes, stir and pour over cake.	307 kcal	48 g	32 mg	1 g	3 g	2 g	94 mg	39 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Nevada	Roast Sticky Chicken-Rotisserie Style	https://www.allrecipes.com/recipe/45954/roast-sticky-chicken-rotisserie-style/	4.7	560.0	10.0	300.0	Rotisserie chicken seasoning is a simple homemade spice rub made with basic pantry spices used to make flavorful baked rotisserie chicken at home.	4 teaspoons salt, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon white pepper, 0.5 teaspoon black pepper, 0.5 teaspoon cayenne pepper, 0.5 teaspoon garlic powder, 2 (4 pound) whole chickens, 2 onions, quartered	Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside., Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable plastic bags or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours., Preheat the oven to 250 degrees F (120 degrees C)., Place chickens in a roasting pan., Bake uncovered until an instant-read thermometer inserted into the meat near the bone reads at least 165 degrees F (74 degrees C), about 5 hours. Let chickens rest for 10 minutes before carving.	586 kcal	4 g	194 mg	1 g	62 g	10 g	1351 mg	1 g	34 g	0 g	8 servings	2 whole (4 pound) chickens	NaN
Africa	NaN	Nevada	Restaurant-Style Coleslaw II	https://www.allrecipes.com/recipe/20232/restaurant-style-coleslaw-ii/	4.6	135.0	15.0	NaN	Classic cabbage and carrot coleslaw.	0.33300000429153 cup white sugar, 0.5 teaspoon salt, 0.125 teaspoon pepper, 0.25 cup milk, 0.5 cup mayonnaise, 0.25 cup buttermilk, 1.5 tablespoons distilled white vinegar, 2.5 tablespoons lemon juice, 8 cups finely chopped cabbage, 0.25 cup grated carrots	In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.	158 kcal	14 g	6 mg	2 g	2 g	2 g	250 mg	12 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Nevada	Mushroom and Leek Soup	https://www.allrecipes.com/recipe/15146/mushroom-and-leek-soup/	4.5	50.0	15.0	35.0	Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.	4 ounces fresh mushrooms, sliced, 1 cup sliced leeks, 2 tablespoons margarine, 2 tablespoons olive oil, 0.5 cup dry sherry, 3 (10.5 ounce) cans condensed beef broth, 3.75 cups water, 0.5 teaspoon ground black pepper, 0.5 cup uncooked orzo pasta	In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half., Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.	182 kcal	20 g	6 mg	1 g	7 g	1 g	1233 mg	2 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Nevada	Portuguese Cod Fish Casserole	https://www.allrecipes.com/recipe/44726/portuguese-cod-fish-casserole/	4.4	1505.0	20.0	45.0	Soaked salt cod (bacalhau) is baked with sliced potatoes, olive oil, garlic, and other seasonings in this savory casserole.	2 pounds salted cod fish, 5 large potatoes, peeled and sliced, 3 large onions, sliced, 0.75 cup olive oil, 2 cloves garlic, minced, 1 tablespoon chopped fresh parsley, 1.5 teaspoons crushed red pepper flakes, 1 teaspoon paprika, 3 tablespoons tomato sauce	Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside., Preheat oven to 375 degrees F (190 degrees C)., In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole., Bake in preheated oven for 45 minutes, or until potatoes are tender.	953 kcal	64 g	230 mg	7 g	101 g	5 g	10693 mg	6 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Nevada	Beef Stew	https://www.allrecipes.com/recipe/23152/beef-stew-v/	4.7	190.0	35.0	155.0	Try this beef stew recipe flavored with red wine and vegetables. Invite some friends for dinner because this recipe makes a lot.	3 pounds beef stew meat, cut into 1 inch cubes, 2 teaspoons salt, divided, 1 teaspoon ground black pepper, divided, 0.25 cup all-purpose flour, 0.25 cup butter, 1 tablespoon vegetable oil, 1 medium onion, chopped, 3 cups water, 1 (8 ounce) can whole peeled tomatoes, 2 tablespoons chopped parsley, 2 cloves garlic, minced, 2 cubes beef bouillon, 0.125 teaspoon dried thyme, 1 cup red wine, 6 medium potatoes, cubed, 6 medium carrots, chopped, 6 stalks celery, chopped, 2 cups pearl onions	Season beef with 1 teaspoon salt and 1/2 teaspoon pepper., Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat., Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot., Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours., Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.	285 kcal	23 g	53 mg	3 g	17 g	5 g	561 mg	4 g	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Nevada	Broccoli Buffet Salad	https://www.allrecipes.com/recipe/74166/broccoli-buffet-salad/	4.7	145.0	25.0	NaN	This chilled broccoli salad with yogurt is perfect for a work lunch or a family gathering. Feta, red onion, and raisins add flavor add texture.	0.5 cup plain low-fat yogurt, 0.25 cup light mayonnaise, 2 tablespoons white sugar, 1 tablespoon lemon juice, 3 cups broccoli florets, 0.5 cup chopped red onion, 0.5 cup chopped raisins, 0.5 cup crumbled feta cheese, 0.25 cup sunflower seeds, salt and pepper to taste	Make the dressing: Mix yogurt, mayonnaise, sugar, and lemon juice together in a 2-cup liquid measure., Make the salad: Stir broccoli, onion, raisins, sunflower seeds, and feta together in a salad bowl., Pour dressing over salad and toss to coat. Season with salt and pepper. Cover and refrigerate for 2 hours before serving.	119 kcal	20 g	12 mg	2 g	5 g	2 g	267 mg	15 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Nevada	Ox Roast	https://www.allrecipes.com/recipe/50291/ox-roast/	4.7	200.0	20.0	180.0	A terrific deli-style roast beef that is chilled first for better slicing. This recipe makes a really good Ox Roast sandwich.	0.5 cup chopped onion, 0.5 cup chopped celery, with leaves, 0.5 cup carrot, chopped, 1 pinch freshly ground black pepper, 1 clove garlic, chopped, 4 cups beef broth, 1 (1 ounce) envelope dry onion soup mix, 4 cups water, salt and coarsely ground pepper to taste, 10 pounds beef round roast	Preheat the oven to 200 degrees F (95 degrees C)., In a large roasting pan, combine the onion, celery, carrot, pepper, and garlic. Stir in the beef broth, onion soup mix and water so that the soup mix is dissolved. Season the roast with salt and coarse ground pepper, and place into the roasting pan., Place the uncovered roasting pan into the preheated oven. After 1 hour of roasting, begin basting every 30 minutes. Use a meat thermometer to check the temperature, and bake until the internal temperature of the roast reaches 130 to 140 degrees F (55 to 60 degrees C) for medium rare, or 145 to 155 degrees F (63 to 68 degrees C) for medium well. When the temperature has reached 110 degrees F (43 degrees C), you will need to begin checking more often., When the roast is done, remove the meat to a platter, and set aside. Place the roasting pan full of stuff onto the stove top. Cook over medium heat, mashing the vegetables against the side of the pan with a large spoon. Simmer to reduce the sauce to about half. This may take 20 or 30 minutes depending on the size of pan. Strain the juice over the meat, and let it begin to cool in the juices. When the meat has cooled, wrap and refrigerate for a few hours or overnight. Reserve juices in a separate container., When the roast is cold, unwrap it, and slice against the grain as thinly as possible. An electric meat slicer works best, but a sharp knife or electric carving knife will also work well. Skim the fat from reserved juices, and heat the meat in the juice over low heat. Adjust seasonings to taste before serving.	229 kcal	1 g	81 mg	0 g	31 g	4 g	241 mg	0 g	10 g	0 g	30 servings	NaN	NaN
Africa	NaN	Nevada	Chorizo Burger	https://www.allrecipes.com/recipe/75821/chorizo-burger/	4.2	55.0	30.0	25.0	These flavorful beef and chorizo burgers are topped with caramelized onions, a smoky ranch sauce, and Manchego cheese atop sweet brioche buns.	1 pound ground sirloin, 1 pound chorizo sausage, 4 soft egg buns or brioche, 1 tablespoon softened butter, 4 ounces Manchego cheese, grated, 1 tablespoon vegetable oil, 3 medium onions, sliced, 1 tablespoon brown sugar, salt and pepper to taste, 1 tablespoon vegetable oil, 1 medium onion, chopped, 1 cup ranch dressing, 1 roasted red pepper, quartered, 1 teaspoon Spanish paprika, 1 pinch powdered saffron	Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce., Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes., At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed., Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns., Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill., Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.	1361 kcal	39 g	230 mg	4 g	59 g	33 g	2746 mg	16 g	106 g	0 g	4 servings	NaN	NaN
Africa	NaN	Nevada	Harvest Beef Stew	https://www.allrecipes.com/recipe/93780/harvest-beef-stew/	4.2	120.0	30.0	90.0	This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.	4 tablespoons bacon drippings, 0.25 cup flour, Salt and pepper to taste, 2.5 pounds beef stew meat, cut into 1 inch cubes, 5 tablespoons olive oil, 1 onion, thinly sliced, 6 cloves garlic, thinly sliced, 1 pound carrots, peeled and sliced, 1 pound celery, sliced, 0.25 cup rice vinegar, 2 tablespoons brown sugar, 4 cups beef broth, 2 (12 fluid ounce) cans or bottles ale, 1 parsnip, peeled and sliced, 1 turnip, peeled and chopped, 1 pound baby red potatoes, washed, 0.75 cup parsley, chopped, 4 whole bay leaves	Heat bacon grease in a large pot over medium heat., Combine flour with salt and pepper. Coat beef cubes., Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside., Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot., Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.	918 kcal	44 g	166 mg	7 g	56 g	18 g	777 mg	16 g	53 g	0 g	6 servings	NaN	NaN
Africa	NaN	Nevada	Jim's Pork Chorizo	https://www.allrecipes.com/recipe/21797/jims-pork-chorizo/	4.0	5775.0	15.0	NaN	Delicious ground pork sausage to spice up any meal.	2 pounds ground pork, 2 teaspoons salt, 4 tablespoons chili powder, 0.25 teaspoon ground cloves, 2 tablespoons paprika, 2 cloves garlic, crushed, 1 teaspoon dried oregano, 3.5 tablespoons cider vinegar	Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.	338 kcal	5 g	98 mg	3 g	28 g	8 g	907 mg	1 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Pizza	https://www.allrecipes.com/recipe/8527294/hawaiian-pizza/	5.0	45.0	NaN	NaN	This classic Hawaiian pizza has a nice crunchy crust with flavorful toppings, including pineapple that has a slight smokey flavor.	1 tablespoon extra-virgin olive oil, plus more for pan, 2 slices applewood-smoked bacon, 4 canned pineapple rings, 1 pound fresh pizza dough, at room temperature, 0.5 cup pizza sauce (from 1 [14-oz.] jar), 2 cups (8 oz.) pre-shredded whole-milk mozzarella cheese, 0.25 cup thinly sliced red onion, 3 ounces Canadian bacon (about 4 slices), cut into 1-in. triangles	Preheat the oven to 500 degrees F (260 degrees C) with a rack in the lower position. Oil a large rimmed baking sheet with olive oil., Meanwhile, heat a large skillet over medium-high. Add bacon and cook, flipping occasionally, until golden brown and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate., Pour out pan drippings without wiping pan clean, and return skillet to heat. Add pineapple, cook until lightly browned and caramelized, 3 minutes per side. Remove from pan. Chop bacon and cut pineapple rings into 3/4-inch pieces., On a lightly floured surface, roll dough to a 12-inch circle and place on the oiled baking sheet. Prick dough with a fork several times to reduce air bubbles. Spread pizza sauce evenly over dough, leaving a 1 1/2-inch border around edges. Sprinkle with cheese, onions, Canadian bacon, pineapple, and chopped bacon., Bake in preheated oven until cheese is melted and bubbly, toppings are lightly charred, and crust is golden brown, 10 to 15 minutes. Let stand 5 minutes before serving.	322 kcal	34 g	32 mg	1 g	14 g	5 g	844 mg	NaN	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	Blue Hawaiian Cocktail	https://www.allrecipes.com/recipe/222550/blue-hawaiian-cocktail/	4.7	5.0	5.0	NaN	The Blue Hawaiian is a classic tiki cocktail made with rum, cream of coconut, pineapple juice, and Curacao liqueur to create its signature blue color.	1 cup crushed ice, 2 fluid ounces pineapple juice, 1 fluid ounce light rum, 1 fluid ounce blue Curacao liqueur, 1 fluid ounce cream of coconut, 1 pineapple slice, 1 maraschino cherry	Combine crushed ice, pineapple juice, rum, blue Curacao, and cream of coconut in a blender., Blend on high speed until smooth., Pour into a chilled highball glass. Garnish with a slice of pineapple and a maraschino cherry.	369 kcal	49 g	NaN	1 g	0 g	5 g	31 mg	43 g	7 g	0 g	1 serving	NaN	NaN
Africa	NaN	Hawaiian	Ahi Tuna Poke	https://www.allrecipes.com/recipe/12870/ahi-poke-basic/	4.5	130.0	10.0	NaN	This easy poke recipe is a Hawaiian salad of cubed ahi tuna tossed with soy sauce, sesame oil, and green onions for a dish full of umami flavor.	2 pounds fresh tuna steaks, cubed, 1 cup soy sauce, 0.75 cup chopped green onions, 2 tablespoons sesame oil, 2 tablespoons finely chopped macadamia nuts, 1 tablespoon toasted sesame seeds, 1 tablespoon crushed red pepper	Place tuna in a medium non-reactive bowl. Add soy sauce, green onions, sesame oil, sesame seeds, macadamia nuts, and red pepper flakes; mix well. Cover and refrigerate at least 2 hours before serving.	396 kcal	9 g	102 mg	2 g	58 g	2 g	3696 mg	2 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Hawaiian	Spam Musubi	https://www.allrecipes.com/recipe/49785/spam-musubi/	4.6	325.0	25.0	30.0	Making Spam musubi at home is easy. This wildly popular Hawaiian snack features seared canned ham prepared sushi-style with rice and nori. Very yummy!	2 cups uncooked short-grain white rice, 2 cups water, 6 tablespoons rice vinegar, 0.5 cup white sugar, 0.25 cup soy sauce, 0.25 cup oyster sauce, 1 (12 ounce) container fully cooked luncheon meat (such as Spam), 2 tablespoons vegetable oil, 5 sheets sushi nori (dry seaweed)	Soak uncooked rice in water to cover for 4 hours; drain and rinse., Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes., Remove pan from heat and stir in rice vinegar. Set aside to cool., Stir together sugar, soy sauce, and oyster sauce in a medium bowl until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes., Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side., Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of a sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.), Serve musubi warm or chilled.	276 kcal	35 g	24 mg	1 g	7 g	4 g	866 mg	10 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Ham and Cheese Sliders	https://www.allrecipes.com/recipe/237358/hawaiian-ham-and-cheese-sliders/	4.8	50.0	15.0	35.0	The best Hawaiian sliders with ham, cheese, sweet rolls, and a buttery poppy seed sauce. These are great for potlucks and quick and easy to prepare.	cooking spray (such as Crisco®), 0.5 cup butter, 1 onion, minced, 3 tablespoons Dijon mustard, 1 tablespoon poppy seeds, 2 teaspoons Worcestershire sauce, or more to taste, 1 (12 count) package Hawaiian sweet rolls, split, or more as needed, 1 pound sliced deli ham, or more as needed, 8 slices Swiss cheese, or more as needed	Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray., Melt butter in a saucepan over medium-low heat; cook and stir onion in the melted butter until softened, 5 to 10 minutes. Add mustard, poppy seeds, and Worcestershire sauce; cook and stir for 5 minutes., Arrange the roll bottoms in the prepared baking dish. Spoon 2/3 of the onion mixture over top. Add ham and cheese to each roll. Place the roll tops over the cheese layer, then brush the remaining onion mixture over top. Cover the dish with aluminum foil., Bake in the preheated oven for 15 minutes. Remove aluminum foil and bake until the roll tops are lightly browned, 5 to 10 minutes.	484 kcal	47 g	99 mg	3 g	26 g	13 g	899 mg	1 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Hawaiian	Kalua Pig in a Slow Cooker	https://www.allrecipes.com/recipe/24035/kalua-pig-in-a-slow-cooker/	4.7	1210.0	10.0	1200.0	This kalua pork recipe seasons a pork butt roast which simmers in the slow cooker for fall-apart tender pork without digging a hole in your backyard!	1 (6 pound) pork butt roast, 1.5 tablespoons Hawaiian sea salt, 1 tablespoon liquid smoke flavoring	Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker., Cover, and cook on Low for 16 to 20 hours, turning once during cooking time., Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.	243 kcal	NaN	82 mg	NaN	26 g	5 g	715 mg	NaN	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Hawaiian	Chef John's Loco Moco	https://www.allrecipes.com/recipe/272767/chef-johns-loco-moco/	4.7	30.0	15.0	15.0	This loco moco is Chef John's version of Hawaiian comfort food made with a juicy burger patty covered in gravy, topped with a fried egg over rice.	2 (4 ounce) patties ground beef, 1 pinch salt and freshly ground black pepper to taste, 1 pinch cayenne pepper, 1.5 cups beef stock, 4 teaspoons soy sauce, 1 teaspoon Worcestershire sauce, 4 teaspoons cornstarch, 2 teaspoons ketchup, 2 teaspoons white sugar, 2 drops sesame oil, or to taste, 2 teaspoons unsalted butter, divided, 2 tablespoons minced green onions, white and light green parts only, 2 eggs, 2 cups hot cooked white rice	Season patties with salt, pepper, and cayenne; set aside., Whisk together beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil in a bowl; set aside., Melt 1 teaspoon butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are nicely browned, about 5 minutes. Flip patties; add green onions and cook until both beef and onions are browned, 4 to 5 minutes. Remove patties and most of green onions to a plate., Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed., Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny., Divide rice between 2 serving bowls. Place patties over rice, spoon gravy on top, and add fried eggs.	608 kcal	60 g	267 mg	1 g	34 g	10 g	963 mg	9 g	25 g	0 g	2 servings	NaN	NaN
Africa	NaN	Hawaiian	Shoyu Chicken	https://www.allrecipes.com/recipe/202463/shoyu-chicken/	4.7	100.0	10.0	30.0	Shoyu chicken is Hawaii's take on teriyaki chicken made with skinless thighs marinated in a sweet, spicy soy sauce, then grilled and served with rice.	1 cup soy sauce, 1 cup brown sugar, 1 cup water, 1 onion, chopped, 4 cloves garlic, minced, 1 tablespoon grated fresh ginger root, 1 tablespoon ground black pepper, 1 tablespoon dried oregano, 1 teaspoon crushed red pepper flakes, 1 teaspoon ground cayenne pepper, 1 teaspoon ground paprika, 5 pounds skinless chicken thighs	Whisk together soy sauce, brown sugar, water, onion, garlic, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add chicken thighs and toss to coat evenly. Cover the bowl with plastic wrap; marinate chicken in the refrigerator for at least 1 hour., Preheat an outdoor grill to medium heat. Lightly oil the grate., Remove chicken thighs from marinade; discard remaining marinade., Grill chicken thighs on the preheated grill until no longer pink in the center and the juices run clear, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	338 kcal	22 g	114 mg	1 g	33 g	4 g	1304 mg	19 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Hawaiian	NaN	https://www.allrecipes.com/gallery/spam-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Hawaiian	A Number One Egg Bread	https://www.allrecipes.com/recipe/6879/a-number-one-egg-bread/	4.3	200.0	20.0	40.0	This is a slightly sweet Hawaiian egg bread that is delicious on its own, but sublime when prepared for French toast, bread pudding or fondue.	2 (.25 ounce) packages active dry yeast, 0.66666698455811 cup warm water (110 degrees F/45 degrees C), 6 egg yolks, 3 eggs, room temperature, 0.5 cup vegetable oil, 0.25 cup white sugar, 1 teaspoon salt, 4.5 cups all-purpose flour, 1 egg, 1 pinch salt	In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough., Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours., Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes., Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again., Bake for 40 minutes, or until golden. Cool on a wire rack.	214 kcal	27 g	110 mg	1 g	6 g	2 g	148 mg	3 g	9 g	0 g	18 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Cole Slaw	https://www.allrecipes.com/recipe/244615/hawaiian-cole-slaw/	4.6	10.0	10.0	NaN	Coleslaw mix, pineapple, and onion are mixed in a creamy dressing in this sweet and tangy Hawaiian cole slaw recipe that is great will pulled pork.	1 (8.5 ounce) package coleslaw mix, 1 (15 ounce) can crushed pineapple, drained, 0.5 cup finely chopped onion, 0.5 cup mayonnaise, 0.25 cup apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon dried cilantro, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper	Mix coleslaw mix, pineapple, and onion together in a bowl., Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.	86 kcal	8 g	4 mg	1 g	0 g	1 g	116 mg	6 g	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	Hawaiian	Quick and Easy Kimchi Salad	https://www.allrecipes.com/recipe/246247/quick-and-easy-kimchi-salad/	4.3	55.0	10.0	NaN	Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.	1 small head cabbage, shredded, 0.25 cup rock salt, 1 small carrot, cut into thin strips, 3 tablespoons vinegar, 2 tablespoons vegetable oil, 1 tablespoon white sugar, or to taste, 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds, ground, 0.5 teaspoon cayenne pepper, or to taste, 0.25 teaspoon salt	Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain., Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.	92 kcal	10 g	NaN	3 g	2 g	1 g	4736 mg	6 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Island-Style Fried Rice	https://www.allrecipes.com/recipe/195042/island-style-fried-rice/	4.7	60.0	10.0	30.0	Fried rice, Hawaiian-style, features such beloved island delicacies as pineapple, Chinese lup cheong sausage, and Spam®.	1.5 cups uncooked jasmine rice, 3 cups water, 2 teaspoons canola oil, 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed, 0.5 cup sliced Chinese sweet pork sausage (lup cheong), 3 eggs, beaten, 2 tablespoons canola oil, 1 (8 ounce) can pineapple chunks, drained, 0.5 cup chopped green onion, 3 tablespoons oyster sauce, 0.5 teaspoon garlic powder	Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely., Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside., Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.	511 kcal	48 g	133 mg	1 g	17 g	7 g	988 mg	6 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Ono Butter Mochi	https://www.allrecipes.com/recipe/84857/ono-butter-mochi/	4.7	65.0	5.0	60.0	This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.	1 pound mochiko (glutinous rice flour), 2.5 cups white sugar, 1 teaspoon baking powder, 0.5 cup butter, melted, 3 cups whole milk, 5 eggs, 1 teaspoon vanilla extract, 1 cup sweetened, flaked coconut	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish., In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan., Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.	463 kcal	78 g	104 mg	2 g	7 g	8 g	156 mg	47 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Hawaiian	Oven Kalua Pork	https://www.allrecipes.com/recipe/20964/oven-kalua-pork/	4.6	330.0	30.0	300.0	Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.	5 pounds pork butt roast, 1 tablespoon liquid smoke flavoring, 2.5 tablespoons Hawaiian sea salt, divided	Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan., Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.	251 kcal	NaN	74 mg	NaN	19 g	7 g	1495 mg	NaN	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Chicken Kabobs	https://www.allrecipes.com/recipe/20415/hawaiian-chicken-kabobs/	4.4	150.0	10.0	20.0	A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!	3 tablespoons soy sauce, 3 tablespoons brown sugar, 2 tablespoons sherry, 1 tablespoon sesame oil, 0.25 teaspoon ground ginger, 0.25 teaspoon garlic powder, 8 skinless, boneless chicken breast halves - cut into 2 inch pieces, 1 (20 ounce) can pineapple chunks, drained, skewers	In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours., Preheat grill to medium-high heat., Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.	203 kcal	17 g	61 mg	1 g	24 g	1 g	413 mg	15 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Pineapple Chicken	https://www.allrecipes.com/recipe/232116/hawaiian-pineapple-chicken/	4.1	65.0	15.0	50.0	Serve this sweet and tangy chicken in pineapple sauce over rice for a little Hawaiian mini vacation on a plate.	0.25 cup butter, 0.33333334326744 cup ketchup, 0.25 cup brown sugar, 2 teaspoons cornstarch, 0.25 cup vinegar, 1 teaspoon salt, 1 teaspoon soy sauce, 0.5 teaspoon Worcestershire sauce, 1 (9 ounce) can crushed pineapple, 3 pounds assorted chicken pieces such as breasts, thighs, wings, and drumsticks	Preheat oven to 325 degrees F (165 degrees C)., Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce., Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken., Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).	521 kcal	20 g	162 mg	0 g	39 g	11 g	776 mg	18 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Coconut (Haupia) and Chocolate Pie	https://www.allrecipes.com/recipe/18374/coconut-haupia-and-chocolate-pie/	4.4	105.0	20.0	25.0	This haupia pie is made with coconut milk, sugar, cornstarch, and chocolate for a deliciously rich dessert that's a chocolate coconut lover's dream.	1 (9 inch) unbaked pie crust, 1 (14 ounce) can coconut milk, 1 cup milk, 1 cup white sugar, 1 cup water, 0.5 cup cornstarch, 1.25 cups semi-sweet chocolate chips, 1.5 cups heavy cream, 0.25 cup white sugar	Preheat the oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from the oven and cool., Whisk coconut milk, milk, and 1 cup sugar in a medium saucepan. Mix water and cornstarch in a separate bowl until smooth. Bring coconut mixture to a boil; reduce to a simmer and slowly whisk in cornstarch mixture. Continue stirring over low heat until thickened, about 3 minutes., Place chocolate chips in a microwave-safe bowl; microwave until melted, about 1 minute. Divide coconut pudding evenly into two bowls. Stir chocolate into one portion; spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate pie for about 1 hour., Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Layer the cream on top of pie.	654 kcal	70 g	64 mg	2 g	5 g	26 g	179 mg	47 g	43 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	POG Juice	https://www.allrecipes.com/recipe/272512/pog-juice/	4.7	5.0	5.0	NaN	POG juice is an acronym for passion fruit juice, orange juice, and guava nectar combined into an amazingly refreshing tropical drink! Serve well chilled.	6 cups passion fruit juice (such as Welch's®), 6 cups guava nectar (such as Goya®), 3 cups fresh squeezed orange juice	Combine passion fruit juice, guava nectar, and orange juice in a large glass pitcher and stir well. Chill until ready to serve.	141 kcal	35 g	NaN	1 g	1 g	0 g	9 mg	33 g	0 g	0 g	15 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Bread	https://www.allrecipes.com/recipe/23704/hawaiian-bread-ii/	4.4	155.0	20.0	30.0	Hawaiian bread is fluffy, tender, and slightly sweet; this homemade recipe makes 3 loaves ⁠— perfect for sharing, freezing, or using for French toast!	0.5 cup warm water (110 degrees F/45 degrees C), 2 (.25 ounce) envelopes active dry yeast, 1 cup pineapple juice, 0.75 cup white sugar, 3 eggs, 0.5 cup butter, melted, 0.5 cup water, 1 teaspoon vanilla extract, 0.5 teaspoon ground ginger, 6 cups all-purpose flour	Pour warm water into a bowl; add yeast and let stand until it begins to form a creamy foam, about 10 minutes., Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough., Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three round cake pans; set aside., Deflate dough and turn it out onto a well floured surface. Divide dough into three equal pieces and form into round loaves. Place the loaves in the prepared cake pans; cover with a towel and let rise in a warm place until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C)., Bake loaves in the preheated oven until top is golden brown, and the bottom of a loaf sounds hollow when tapped, about 25 to 30 minutes.	226 kcal	38 g	40 mg	1 g	5 g	3 g	45 mg	9 g	6 g	0 g	20 servings	NaN	NaN
Africa	NaN	Hawaiian	Sushi Bake	https://www.allrecipes.com/recipe/270635/sushi-bake/	5.0	35.0	15.0	15.0	This baked sushi casserole packed with imitation crab, furikake, and fish roe is broiled for a toasty finish.	1 ounce dried shiitake mushrooms, cooking spray, 4 cups cooked short-grain rice, 6 tablespoons aji nori furikake (seasoned seaweed and sesame rice topping), 1 (8 ounce) package imitation crabmeat, shredded, 0.5 cup mayonnaise, 0.5 cup sour cream, 1 ounce tobiko (flying fish roe), 1 kamaboko (Japanese fish cake), sliced into matchsticks, 12 (2 ounce) packages seasoned Korean seaweed	Set an oven rack about 6 inches from the heat source and preheat the oven's broiler., Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes., Meanwhile, lightly grease a 9x13-inch baking pan or glass baking dish. Spread rice in the prepared pan; sprinkle furikake evenly over the top., Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko in a large bowl. Spread over the furikake., Broil in the preheated oven until the top is lightly browned, about 15 minutes. Slice into 24 portions and serve in the pan. Spoon a generous mound onto a sheet of seaweed, wrap loosely, and consume immediately.	131 kcal	17 g	11 mg	1 g	4 g	1 g	228 mg	2 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Hawaiian	Coconut Pancake Syrup	https://www.allrecipes.com/recipe/108969/coconut-pancake-syrup/	4.5	40.0	5.0	5.0	Try this recipe for coconut-flavored syrup next time you make waffles or pancakes.	1 (13.5 ounce) can coconut milk, 2 tablespoons cornstarch, 2 cups light corn syrup, 0.5 cup white sugar, 0.5 cup shredded sweetened coconut	Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.	202 kcal	41 g	NaN	1 g	1 g	5 g	35 mg	18 g	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	Hawaiian	Chicken Long Rice Soup	https://www.allrecipes.com/recipe/112818/chicken-long-rice-soup/	4.6	90.0	20.0	40.0	This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!	3 pounds chicken leg quarters, 3 (32 ounce) cartons low-sodium chicken broth, 1 tablespoon Hawaiian sea salt, 1 (1/2 inch) piece fresh ginger root, sliced, 1 large Maui sweet onion, cubed, 1 (8 ounce) package uncooked bean threads (cellophane noodles), 1 bunch green onions, thinly sliced, 1 small head bok choy, chopped	Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids., Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften., Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender., After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.	396 kcal	29 g	102 mg	1 g	33 g	5 g	1118 mg	3 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Haystacks	https://www.allrecipes.com/recipe/230785/hawaiian-haystacks/	4.3	40.0	20.0	20.0	Hawaiian haystacks are a great way to layer leftover rice, chicken, pineapple, and Cheddar cheese for a tropical weeknight dinner.	1 tablespoon olive oil, 4 skinless, boneless chicken breast halves, cut into small cubes, 0.5 cup chicken broth, 1 (10.75 ounce) can cream of mushroom soup, 1 teaspoon dried basil, 1 teaspoon dried parsley, 4 cups cooked rice, 1 cup chopped pineapple, 1 cup chopped green bell pepper, 1 cup shredded Cheddar cheese, 1 cup chopped fresh tomatoes, 1 cup chow mein noodles, 0.5 cup toasted sliced almonds, 0.5 cup chopped green onions, 0.5 cup shredded coconut	Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl., Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.	799 kcal	87 g	89 mg	5 g	40 g	12 g	918 mg	18 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Banana Nut Bread	https://www.allrecipes.com/recipe/17050/hawaiian-banana-nut-bread/	4.7	80.0	10.0	60.0	This is a recipe that I put together, out of several different ones. It's very easy and very good.	3 cups all-purpose flour, 0.75 teaspoon salt, 1 teaspoon baking soda, 2 cups white sugar, 1 teaspoon ground cinnamon, 1 cup chopped walnuts, 3 eggs, beaten, 1 cup vegetable oil, 2 cups mashed very ripe banana, 1 (8 ounce) can crushed pineapple, drained, 2 teaspoons vanilla extract, 1 cup flaked coconut, 1 cup maraschino cherries, diced	Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans., In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans., Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.	234 kcal	32 g	19 mg	1 g	3 g	2 g	115 mg	17 g	11 g	0 g	30 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Chicken I	https://www.allrecipes.com/recipe/8503/hawaiian-chicken-i/	4.5	510.0	5.0	25.0	Teriyaki chicken laden with pineapple is served with a spicy, sweet pineapple-soy dipping sauce. Aloha!	6 skinless, boneless chicken breast halves, 2 cups teriyaki sauce, divided, 6 pineapple rings, 0.5 cup butter, melted, 0.75 cup packed brown sugar, 0.75 cup soy sauce, 0.75 cup unsweetened pineapple juice, 6 tablespoons Worcestershire sauce	Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight., Preheat a grill for high heat., Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter., In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!	548 kcal	63 g	108 mg	1 g	33 g	11 g	5831 mg	56 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Huli Huli Chicken	https://www.allrecipes.com/recipe/229690/huli-huli-chicken/	4.6	285.0	15.0	30.0	A Hawaiian variation of teriyaki chicken is marinated in a pineapple juice mixture and baked in a hot oven. Turn and baste the chicken every 10 minutes for flavorful, brown, tender meat. Serve over sticky rice.	2 (3 pound) chickens, each cut into 8 pieces, 1 cup unsweetened pineapple juice, 0.5 cup soy sauce, 0.5 cup brown sugar, 0.33 cup ketchup, 0.25 cup sherry, 1 (2 inch) piece fresh ginger, crushed, 3 cloves garlic, crushed, 4 green onions, chopped, 0.25 teaspoon dry mustard	Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight., Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C)., Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan., Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).	527 kcal	24 g	146 mg	1 g	48 g	7 g	1204 mg	19 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	Malasadas	https://www.allrecipes.com/recipe/7128/malasadas/	4.3	0.0	NaN	NaN	A yeast doughnut of Portuguese origins that is very popular in Hawaii, malasadas are rich with eggs, butter and milk. Deep-fried, then coated with plain sugar, they make an irresistible treat.	1 (.25 ounce) package active dry yeast, 1 teaspoon white sugar, 0.25 cup warm water (110 degrees F/45 degrees C), 6 eggs, 6 cups all-purpose flour, 0.5 cup white sugar, 0.25 cup butter, melted, 1 cup evaporated milk, 1 cup water, 1 teaspoon salt, 2 quarts vegetable oil for frying, 2 cups white sugar	Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside., In small bowl, beat eggs until thick., Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled., Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.	89 kcal	13 g	16 mg	0 g	2 g	1 g	40 mg	6 g	3 g	0 g	84 servings	NaN	NaN
Africa	NaN	Hawaiian	NaN	https://www.allrecipes.com/gallery/best-hawaiian-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Pork Hash	https://www.allrecipes.com/recipe/84858/hawaiian-pork-hash/	4.7	50.0	20.0	30.0	Very popular Hawaiian pupu - you can even get pork hash at the 7-11 here. My recipe is better - it includes shrimp!	0.25 pound ground pork, 0.25 pound shrimp - peeled, deveined and minced to a paste, 1 egg white, 2 tablespoons chopped water chestnuts, 2 tablespoons chopped green onion, 2 tablespoons cornstarch, 2 teaspoons soy sauce, 1 teaspoon white sugar, 1 teaspoon minced garlic, 1 teaspoon oyster sauce, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon sesame oil, 1 (14 ounce) package round dumpling skins	In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil., Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer., Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.	64 kcal	10 g	11 mg	0 g	3 g	0 g	151 mg	0 g	1 g	0 g	25 servings	NaN	NaN
Africa	NaN	Hawaiian	Homestyle Kalua Pork with Cabbage in a Slow Cooker	https://www.allrecipes.com/recipe/222403/homestyle-kalua-pork-with-cabbage-in-a-slow-cooker/	4.6	640.0	10.0	630.0	Simmer a pork shoulder roast in a slow cooker for 10 hours with a ginger-spiked sauce for tender and tasty shredded Hawaiian-style pork.	2 tablespoons kosher salt, 2 teaspoons ground black pepper, 0.5 teaspoon ground ginger, 1 (5 pound) bone-in pork shoulder roast, 1 tablespoon soy sauce, 2 teaspoons Worcestershire sauce, 1 teaspoon liquid smoke flavoring, 0.5 large head cabbage, shredded	Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker., Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast., Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.	502 kcal	5 g	130 mg	2 g	30 g	14 g	3899 mg	3 g	41 g	0 g	10 servings	NaN	NaN
Africa	NaN	Hawaiian	Tropical Salad with Pineapple Vinaigrette	https://www.allrecipes.com/recipe/24821/tropical-salad-with-pineapple-vinaigrette/	4.5	30.0	20.0	10.0	An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.	6 slices bacon, 0.25 cup pineapple juice, 3 tablespoons red wine vinegar, 0.25 cup olive oil, freshly ground black pepper to taste, salt to taste, 1 (10 ounce) package chopped romaine lettuce, 1 cup diced fresh pineapple, 0.5 cup chopped and toasted macadamia nuts, 3 green onions, chopped, 0.25 cup flaked coconut, toasted	Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside., Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well., Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.	255 kcal	11 g	10 mg	3 g	5 g	5 g	324 mg	6 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Sausage Skillet	https://www.allrecipes.com/recipe/240397/hawaiian-sausage-skillet/	4.5	35.0	15.0	20.0	The use of fresh pineapple in this sausage stir-fry delivers a sweet and sour flavor that will remind you of the tastes of Hawaii.	1 tablespoon vegetable oil, or more to taste, 1 (16 ounce) package Polish sausage, or to taste, cut into 1-inch squares, 1 large onion, thinly sliced, 1 large green bell pepper, cut into 1-inch squares, 0.75 fresh pineapple - peeled, cored, and cut into chunks, 2 tablespoons cornstarch, 0.5 cup pineapple juice, or more to taste, 0.33333334326744 cup packed brown sugar, or to taste, 2 tablespoons cider vinegar, 2 tablespoons soy sauce, 2 teaspoons minced garlic	Heat oil in a large skillet over medium heat. Cook and stir sausage, onion, and green bell pepper until vegetables start to become tender, about 8 minutes; add pineapple and cook, stirring occasionally, until the pineapple is hot, about 5 minutes more., Beat pineapple juice and cornstarch together in a bowl using a whisk. Stir brown sugar, cider vinegar, soy sauce, and minced garlic with the pineapple juice until the sugar dissolves into the liquid; pour over the sausage mixture and cook until the sauce thickens, 5 to 8 minutes.	450 kcal	45 g	54 mg	3 g	11 g	11 g	930 mg	34 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Lau Lau	https://www.allrecipes.com/recipe/20954/lau-lau/	5.0	270.0	30.0	240.0	Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.	0.5 pound salt butterfish, rinsed several times to remove excess salt, 0.5 pound pork butt, cut into 1 inch cubes, 4 boneless chicken thighs, 1 tablespoon Hawaiian sea salt, 8 ti leaves, 1 pound taro leaves	Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings., Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string., Place the bundles in a large steamer, and steam for 3 to 4 hours.	278 kcal	8 g	99 mg	4 g	33 g	3 g	1422 mg	3 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Hawaiian	Lomi Lomi	https://www.allrecipes.com/recipe/84860/lomi-lomi/	4.5	10.0	10.0	NaN	Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi!	2 cups diced salted salmon, 6 medium tomatoes, diced, 1 white onion, chopped, 0.5 cup chopped green onion, sea salt to taste, cayenne pepper to taste	In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.	44 kcal	4 g	5 mg	1 g	5 g	0 g	477 mg	2 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Hawaiian	Mango Chutney	https://www.allrecipes.com/recipe/19842/mango-chutney/	4.3	100.0	10.0	90.0	Mangos simmered with raisins, ginger, onion, garlic and lots of spices like cinnamon and cloves. Get those jars ready!	3 cups distilled white vinegar, 6 cups white sugar, 6 cups brown sugar, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, 4 teaspoons ground allspice, 1 teaspoon ground cloves, 2 teaspoons ground nutmeg, 5 small red hot chile peppers, seeded and chopped, 1 teaspoon kosher salt, 2 large onions, chopped, 3 cloves garlic, chopped, 1 cup golden raisins, 1 cup raisins, 0.5 cup fresh ginger root, chopped, 16 cups sliced, semi-ripe mangos, 0.5 cup sliced almonds	In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour., Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour., Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.	46 kcal	12 g	NaN	0 g	0 g	NaN	13 mg	10 g	0 g	0 g	240 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Wedding Cake II	https://www.allrecipes.com/recipe/17935/hawaiian-wedding-cake-ii/	4.8	60.0	20.0	40.0	A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.	1 (18.25 ounce) package yellow cake mix, 2 (20 ounce) cans crushed pineapple, drained, 1 (3.4 ounce) package instant vanilla pudding mix, 1 (8 ounce) package cream cheese, 1 (8 ounce) container frozen whipped topping, thawed, 0.5 cup flaked coconut, 0.5 cup chopped walnuts, 0.5 (10 ounce) jar maraschino cherries	Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake., Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple., Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.	390 kcal	57 g	18 mg	2 g	4 g	9 g	401 mg	38 g	18 g	0 g	14 servings	NaN	NaN
Africa	NaN	Hawaiian	Slow Cooker Hawaiian Chicken	https://www.allrecipes.com/recipe/239319/slow-cooker-hawaiian-chicken/	4.2	245.0	5.0	240.0	Just chicken, pineapple, barbeque sauce, soy sauce, and a slow cooker combine for this delicious chicken dish that will leave your kitchen smelling great.	3 pounds chicken breast, 1 (18 ounce) bottle honey barbecue sauce, 1 (15.25 ounce) can sliced pineapple, 1 teaspoon soy sauce	Put chicken breasts into the crock of a slow cooker; top with barbeque sauce, pineapple slices, and soy sauce., Cook on High for 4 to 5 hours.	274 kcal	30 g	78 mg	1 g	29 g	1 g	728 mg	23 g	3 g	0 g	9 servings	NaN	NaN
Africa	NaN	Hawaiian	NaN	https://www.allrecipes.com/gallery/tiki-drinks/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Hawaiian	Ulu (Breadfruit) Pancakes	https://www.allrecipes.com/recipe/259206/ulu-breadfruit-pancakes/	4.3	15.0	10.0	5.0	Ulu, or breadfruit, is a tropical fruit that you can mix into a batter to make fluffy breakfast pancakes. It's a recipe the whole family will enjoy!	1 small ripe ulu, cut in half, 2 eggs, 0.33333334326744 cup milk, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 0.5 teaspoon vanilla extract, 1 teaspoon coconut oil, or to taste	Scoop out ulu flesh and place in a blender. Add eggs, milk, baking powder, cinnamon, nutmeg, and vanilla extract. Blend batter until smooth., Heat coconut oil in a griddle over medium heat. Pour up to 1/4 cup batter onto the griddle; reduce heat to low and cook, covered, until edges are set, about 3 minutes. Turn over and cook until pancake is browned on other side, about 2 minutes. Repeat with remaining batter.	236 kcal	50 g	84 mg	9 g	5 g	2 g	165 mg	1 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Macaroni Salad	https://www.allrecipes.com/recipe/273623/hawaiian-macaroni-salad/	4.0	145.0	10.0	15.0	This super creamy Hawaiian macaroni salad recipe is simple, yet the perfect complement to grilled burgers, ribs, or chicken.	6 cups elbow macaroni, 2 cups mayonnaise, or more to taste, 0.5 cup milk, 0.5 cup shredded carrot, salt and ground black pepper to taste	Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water., Combine macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper., Chill in the refrigerator for at least 2 hours or up to overnight.	465 kcal	41 g	15 mg	2 g	8 g	5 g	232 mg	3 g	30 g	0 g	12 servings	NaN	NaN
Africa	NaN	Hawaiian	Maui Wowie Shrimp	https://www.allrecipes.com/recipe/220824/maui-wowie-shrimp/	4.7	25.0	15.0	10.0	This quick and easy Maui-inspired shrimp is coated in mayonnaise and grilled to produce a perfectly golden brown and tasty appetizer. It is perfect for backyard or beach grilling.	2 pounds uncooked medium shrimp, peeled and deveined, 1 pinch garlic salt, or to taste, ground black pepper to taste, 0.25 teaspoon cayenne pepper, or to taste, 1 cup mayonnaise, 1 lemon, cut into wedges	Preheat outdoor grill for medium heat, and lightly oil the grate., Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note., Generously coat both sides of shrimp with mayonnaise., Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.	381 kcal	1 g	244 mg	0 g	25 g	5 g	528 mg	0 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Garlic Shrimp Scampi	https://www.allrecipes.com/recipe/280740/hawaiian-garlic-shrimp-scampi/	4.7	30.0	15.0	15.0	Whether you make it with the shells on or off, Chef John's Hawaiian garlic shrimp scampi is a garlic and shrimp lover's dream!	1 head garlic, 4 tablespoons unsalted butter, 1 pound frozen large deveined, shell-on shrimp, thawed, 2 tablespoons rice flour, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1.5 teaspoons kosher salt, 2 tablespoons olive oil	Separate garlic cloves into a bowl and place another bowl on top. Shake until all of the peels are knocked off the cloves, about 30 seconds, being careful not to shake too hard. Chop peeled cloves into relatively small pieces., Melt butter in a saute pan over medium heat and add chopped garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer the garlic and butter into a small bowl and reserve., Pat thawed shrimp dry with paper towels and add to a large mixing bowl., Combine rice flour, paprika, cayenne, and salt in a small bowl. Sprinkle over the shrimp and use a large spoon or spatula to toss until completely coated., Heat olive oil in a nonstick skillet over medium-high heat. Add some shrimp in a single layer and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter and cook for another 30 seconds. Repeat with remaining shrimp and garlic butter. Serve immediately.	294 kcal	10 g	203 mg	1 g	20 g	9 g	923 mg	0 g	20 g	0 g	4 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Bruddah Potato Mac (Macaroni) Salad	https://www.allrecipes.com/recipe/213905/hawaiian-bruddah-potato-mac-macaroni-salad/	4.7	530.0	30.0	20.0	Potato mac salad is a Hawaiian plate lunch favorite. Two scoops of potato mac for me!	5 eggs, 7 large potatoes, peeled and cubed, 1 cup elbow macaroni, 3 cups mayonnaise, 1 tablespoon sherry vinegar, 1.5 teaspoons curry powder, 1 teaspoon celery seed, salt and black pepper to taste, 2 cups grated carrots, 1 cup frozen green peas, cooked, drained, 1 small sweet onion, finely chopped	Place eggs into a saucepan in a single layer and fill with water to cover eggs by 1-inch. Cover the saucepan and bring water to a boil over high heat. Once water boils, remove the pan from heat and let eggs stand in hot water for 15 minutes. Pour out hot water, then cool eggs under cold running water in the sink. Peel and chop cooled eggs; set aside., Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool., Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water., Whisk together mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a medium bowl until smooth; set aside., Combine cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in dressing; cover and refrigerate overnight.	387 kcal	30 g	59 mg	4 g	6 g	4 g	346 mg	3 g	28 g	0 g	20 servings	NaN	NaN
Africa	NaN	Hawaiian	Quick Hawaiian Haystacks	https://www.allrecipes.com/recipe/230786/quick-hawaiian-haystacks/	4.4	25.0	20.0	5.0	Hawaiian haystacks are ready in less than 30 minutes and are a fun way to use up leftover rice, chicken, veggies, and coconut for a weeknight dinner.	2 (10.5 ounce) cans cream of chicken soup, 3 cooked chicken breasts, cut into bite-sized pieces, 0.5 cup milk, or more as needed, 4 cups cooked rice, 1 (5 ounce) can chow mein noodles, 1 (8 ounce) can pineapple tidbits, drained, 1 cup shredded Cheddar cheese, 3 stalks celery, chopped, 2 green bell peppers, chopped, 3 green onions, chopped, 0.5 cup flaked coconut, 0.5 cup slivered almonds, 1 teaspoon soy sauce, or to taste	Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes., Spoon 1/2 cup rice onto each of 8 plates. Layer each serving of rice with chow mein noodles, chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.	512 kcal	53 g	49 mg	4 g	23 g	10 g	789 mg	8 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Chicken Salad	https://www.allrecipes.com/recipe/14162/hawaiian-chicken-salad/	4.4	10.0	10.0	NaN	A whipped cream cheese and pineapple juice dressing make this Hawaiian salad pretty special. It complements the other ingredients of pineapple chunks, chicken, grapes, and almonds perfectly. Chilling brings out all the flavors.	2 (3 ounce) packages cream cheese, softened, 0.33333334326744 cup creamy salad dressing, e.g. Miracle Whip ™, 1 (8 ounce) can pineapple tidbits, juice reserved, 3 (5 ounce) cans chunk chicken, drained, 1 cup blanched slivered almonds, 1.5 cups seedless grapes, halved	Beat cream cheese in a medium bowl until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice., Stir in pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill in the refrigerator until serving.	416 kcal	19 g	80 mg	2 g	22 g	9 g	555 mg	15 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Millionaire Pie	https://www.allrecipes.com/recipe/15568/hawaiian-millionaire-pie/	4.5	75.0	15.0	NaN	This no-bake Hawaiian-inspired millionaire pie features a deliciously creamy maraschino cherry, walnut, and pineapple filling.	1 (9 inch) pie crust, baked, 1 (15 ounce) can crushed pineapple, drained, 0.25 cup lemon juice, 1 (12 ounce) container frozen whipped topping, thawed, 0.5 cup maraschino cherries, chopped, 1 (14 ounce) can sweetened condensed milk, 1 cup chopped walnuts	In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.	519 kcal	60 g	17 mg	2 g	8 g	14 g	176 mg	45 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	Gandule Rice	https://www.allrecipes.com/recipe/14782/gandule-rice/	4.3	0.0	NaN	NaN	This exotic pork and rice dish is well worth the effort to track down the specialty ingredients. Achiote seeds from the annatto tree blend with the earthy flavors of onion, garlic, olives and tomatoes. A handful of cilantro makes a refreshing finish.	1 cup vegetable oil, 3 pounds pork shoulder, cubed, 3 tablespoons achiote (annatto) seeds, 2 cups chopped onion, 2 cups chopped fresh cilantro, 12 cloves garlic, crushed, 2 tablespoons salt, 1 teaspoon ground black pepper, 2 (8 ounce) cans tomato sauce, 1 (15 ounce) can pigeon peas, drained, 15 ounces black olives, pitted and halved, 8 cups uncooked calrose rice, rinsed, 9 cups water	Heat 2 tablespoons of the oil in a large saucepan over medium high heat. Add pork and brown in oil. Meanwhile, place remaining oil in a small saucepan over medium heat and add achiote seeds. Heat until oil becomes very dark orange/red. Remove from heat and set aside., To the browned pork add the onion, cilantro, garlic, salt and pepper. Cook to reduce veggies, then add the tomato sauce, pigeon peas and olives. Mix well. Strain achiote/oil mixture into pork mixture and stir together. Reduce heat to low and let simmer for 10 minutes., Add uncooked rice and water to pork mixture; stir well. Raise temperature to high, cover saucepan and bring all to a boil. Stir again, reduce heat to low and cover; let cook on low about 10 minutes. Remove cover, stir again, replace cover and cook another 10 minutes; stir again. Remove from heat and allow to stand 15 minutes.	615 kcal	72 g	48 mg	5 g	19 g	7 g	1112 mg	2 g	28 g	0 g	20 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Spareribs	https://www.allrecipes.com/recipe/86733/hawaiian-spareribs/	4.2	135.0	15.0	NaN	Baked pork ribs take a tasty, tropical turn with this Hawaiian-inspired recipe that features crushed pineapple in the sauce.	0.25 cup vinegar, 0.5 cup ketchup, 1 tablespoon soy sauce, 1 (8 ounce) can crushed pineapple, undrained, 3 tablespoons brown sugar, 2 tablespoons cornstarch, 0.5 teaspoon salt, 0.5 tablespoon fresh ginger, grated, 3 pounds pork spareribs, cut into serving size pieces	Preheat the oven to 325 degrees F (165 degrees C)., In a saucepan over medium heat, stir together vinegar, ketchup, soy sauce, and pineapple. Stir in brown sugar, cornstarch, salt, and ginger. Cook, stirring constantly, until slightly thickened, about 5 minutes., Arrange a layer of spareribs in a roasting pan. Pour 1/2 of the sauce over the top. Arrange another layer of spareribs, and top with remaining sauce. Cover pan tightly with foil., Bake in the preheated oven until tender, about 1 1/2 to 2 hours.	474 kcal	20 g	120 mg	0 g	30 g	11 g	662 mg	17 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Ahi Poke Salad	https://www.allrecipes.com/recipe/109293/ahi-poke-salad/	4.9	80.0	20.0	NaN	This Hawaiian ahi tuna poke salad is fresh and bright and can be served as an appetizer or light entrée. This version features macadamia nuts.	1.25 pounds ahi tuna, cut into 1/2 inch cubes, 0.25 cup minced onion, 0.25 cup minced green onion, 2 tablespoons lightly crumbled wakame seaweed, 1 tablespoon ground roasted macadamia nuts, 2 teaspoons sesame oil, 1.5 teaspoons crushed red pepper flakes, 1 teaspoon minced fresh ginger, 8 leaves iceberg lettuce, 2 tablespoons cilantro leaves, for garnish	Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl., Cover and refrigerate for the flavors to come together, at least 1 hour., Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.	203 kcal	3 g	64 mg	1 g	34 g	1 g	78 mg	1 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Hawaiian	Deconstructed Spam® Musubi	https://www.allrecipes.com/recipe/257982/deconstructed-spam-musubi/	5.0	100.0	15.0	25.0	The ingredients for Spam® musubi (rice and seaweed) are mixed together in this deconstructed version, a breakfast potluck favorite.	0.5 cup white sugar, 0.25 cup lite soy sauce, 0.25 cup oyster sauce, 2 (12 ounce) cans low-sodium canned luncheon meat (such as SPAM®), cut into 1/2-inch cubes, 2.5 cups water, 2 cups medium-grain white rice (such as Calrose), 6 tablespoons rice vinegar, 1 (1.2 ounce) package roasted and seasoned seaweed, torn into 1 1/2-inch pieces	Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-size bag. Add luncheon meat, seal bag, and turn to coat, gently squeezing to coat luncheon meat. Marinate for at least 1 hour., Bring water to a boil; add rice. Return water to a boil, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 15 minutes., Heat a skillet over medium-high heat; add luncheon meat and marinade. Cook, stirring frequently, until luncheon meat is browned and marinade is absorbed, about 5 minutes., Stir rice vinegar into rice until combined., Stir rice and seaweed together in a bowl; add luncheon meat and mix well.	378 kcal	43 g	52 mg	1 g	12 g	6 g	887 mg	11 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	Hawaiian	Ahi Shoyu Poke	https://www.allrecipes.com/recipe/256936/ahi-shoyu-poke/	5.0	20.0	20.0	NaN	Make Hawaiian poke at home with this quick and easy recipe featuring fresh ahi tuna steaks, shoyu soy sauce, green onion, and sesame oil.	1 pound fresh ahi steaks, cut into small cubes, 0.25 cup soy sauce, 0.25 cup chopped Maui onion, 0.25 cup chopped green onion, 1 chile pepper, seeded and diced, 2 teaspoons sesame oil, 2 teaspoons toasted sesame seeds, 2 teaspoons finely chopped toasted macadamia nuts, 1 teaspoon grated fresh ginger, sea salt to taste	Combine ahi cubes, soy sauce, Maui onion, green onion, chile pepper, sesame oil, sesame seeds, macadamia nuts, ginger, and sea salt in a large bowl.	191 kcal	4 g	51 mg	1 g	28 g	1 g	1026 mg	2 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Beach Shrimp	https://www.allrecipes.com/recipe/131733/hawaiian-beach-shrimp/	4.7	80.0	15.0	5.0	This recipe is great for hibachi on the beach or in your backyard. You can also broil it in your oven if you're not in Hawaii or near a beach. It's a easy way to prepare a shrimp dish that's 'ono' (delicious) and moist!	2 tablespoons white sugar, 2 tablespoons lemon pepper seasoning, 1 tablespoon minced fresh parsley, 2 tablespoons finely minced garlic, 1 tablespoon oyster sauce, 1 cup mayonnaise, 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on, 12 (10 inch) wooden skewers	In a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. Add the shrimp, and toss well to coat. Marinate in the refrigerator for 1 hour to overnight., Preheat a grill for medium-high heat. Soak skewers in water., Thread shrimp onto skewers, and grill until they are pink and firm, 2 to 3 minutes per side.	404 kcal	7 g	244 mg	0 g	25 g	5 g	954 mg	5 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Local Kine Wontons	https://www.allrecipes.com/recipe/25525/local-kine-wontons/	4.7	50.0	30.0	20.0	These wontons filled with cream cheese and imitation crab are a favorite recipe from Hawaii. Serve them with a variety of Asian-style sauces for dipping.	1 quart oil for frying, or as needed, 2 (8 ounce) packages cream cheese, softened, 1 (12 ounce) package imitation crabmeat, flaked, 1 (5 ounce) can water chestnuts, drained and chopped, 5 green onions, chopped, 2 tablespoons soy sauce, 2 (14 ounce) packages wonton wrappers	Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C)., Mix cream cheese, crabmeat, water chestnuts, green onions, and soy sauce together in a medium bowl., Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Fold into wrappers into triangles and seal the edges with moistened fingers., Working in small batches, fry wontons in the hot oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.	168 kcal	18 g	21 mg	1 g	5 g	4 g	349 mg	1 g	9 g	0 g	30 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Beef Stew	https://www.allrecipes.com/recipe/260591/hawaiian-beef-stew/	4.2	140.0	30.0	110.0	Beef chuck, potatoes, and carrots simmer together to make this hearty Hawaiian beef stew enhanced with tomato paste, red wine, and spices.	1 tablespoon vegetable oil, 4 pounds stew beef, cut into 1-inch cubes, 5 cloves garlic, minced, 0.5 cup red wine, 5 stalks celery, cut into 1/2-inch pieces, 1 onion, cut into chunks, 10 cups water, 1 (6 ounce) can tomato paste, 2 tablespoons salt, or to taste, 2 tablespoons white sugar, 3 bay leaves, 1 teaspoon ground black pepper, 4 carrots, cut into 1-inch pieces, 3 potatoes, cut into 1-inch pieces, or to taste, 0.25 cup cornstarch, 0.25 cup water	Heat oil in a pot over medium-high heat. Add beef; cook and stir until browned, about 10 minutes. Add garlic; cook until aromatic, 2 to 3 minutes. Add wine; cook until alcohol has cooked off, about 5 minutes. Add celery and onions; cook until tender, about 5 minutes., Pour 10 cups water into the pot. Add tomato paste, salt, sugar, bay leaves, and pepper. Bring to a boil. Lower heat to medium-low. Cover and cook stew until beef is tender, about 1 hour., Place carrots into the stew; cook until slightly tender, about 10 minutes. Add potatoes; cook until tender, 10 to 15 minutes., Mix cornstarch and 1/4 cup water together in a bowl; add to the stew. Let simmer until thickened, about 3 minutes.	300 kcal	16 g	63 mg	2 g	20 g	6 g	955 mg	5 g	16 g	0 g	16 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Wedding Cake I	https://www.allrecipes.com/recipe/8092/hawaiian-wedding-cake-i/	4.4	0.0	NaN	NaN	Get ready to do the hula! Good with cream cheese or sour cream frosting.	1.5 cups white sugar, 1 teaspoon baking soda, 2 cups all-purpose flour, 2 eggs, 1 (20 ounce) can crushed pineapple with juice, 1 cup chopped walnuts, 0.75 cup flaked coconut	Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan., In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan., Bake for 35 to 40 minutes. Cool on wire racks.	297 kcal	52 g	31 mg	2 g	5 g	2 g	131 mg	34 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Hawaiian	Easy Tofu and Watercress Salad	https://www.allrecipes.com/recipe/284315/easy-tofu-and-watercress-salad/	NaN	20.0	20.0	NaN	A local Hawaiian favorite, this easy tofu and watercress salad is quick to make and always a crowd-pleaser.	1 bunch watercress, 1 (12 ounce) package extra-firm tofu, drained and cubed, 1 (8 ounce) package bean sprouts, 1 (8 ounce) container grape tomatoes, halved, 1 (5 ounce) can tuna, drained, 0.5 cup minced green onion, 0.33333334326744 cup shoyu (Japanese soy sauce), 1 tablespoon olive oil, 1 tablespoon white sugar, 2 teaspoons sesame seeds, 0.5 teaspoon grated fresh ginger, 1 clove garlic, minced	Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl., Mix shoyu, olive oil, sugar, sesame seeds, ginger, and garlic together in a bowl. Drizzle dressing over salad (a little goes a long way) and toss before serving.	136 kcal	10 g	6 mg	2 g	14 g	1 g	841 mg	4 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Pork Tenderloin	https://www.allrecipes.com/recipe/228992/hawaiian-pork-tenderloin/	4.5	60.0	15.0	45.0	Hawaiian-inspired pork tenderloin is coated in pineapple preserves, brown sugar, and a sprinkling of chili powder for a sweet and spicy main dish.	1 (8 ounce) can crushed pineapple with juice, 0.5 (15 ounce) can mandarin oranges with juice, 2 pounds boneless pork tenderloin, 0.5 cup brown sugar, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 teaspoon ground black pepper, 0.25 cup pineapple preserves, 1 medium onion, sliced, 1 medium orange bell pepper, cut into long strips, 1 medium red bell pepper, cut into long strips	Preheat the oven to 350 degrees F (175 degrees C)., Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside., Place pork tenderloin into a shallow 9x13-inch baking dish. Sprinkle brown sugar, chili powder, garlic powder, and black pepper over tenderloin, then spread with pineapple preserves. Arrange onion and bell peppers on and around tenderloin. Pour at least 1/2 cup pineapple-mandarin juice into the baking dish., Cook in the preheated oven for 25 minutes. Spoon mandarin oranges and pineapple over tenderloin and continue to cook until no longer pink in the center, 20 to 35 minutes longer. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).	224 kcal	31 g	49 mg	2 g	19 g	1 g	56 mg	28 g	3 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Loco Moco	https://www.allrecipes.com/recipe/237952/hawaiian-loco-moco/	4.5	45.0	15.0	30.0	Traditionally made with SPAM®, this version of an Hawaiian favorite uses ground chuck under a fried egg and gravy to achieve a taste of island comfort food.	cooking spray, 1 pound ground beef chuck, 1 cup sliced onion, 0.5 cup water, 1 cup sliced mushrooms, 1 (12 ounce) jar brown gravy (such as Heinz®), 4 eggs, 4 cups cooked rice	Prepare a large skillet with cooking spray and heat over medium heat., Divide ground chuck into 4 equal portions; form into patties., Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet., Stir onion and water into the reserved drippings. Reduce heat to low and cook until the onions are slightly softened, about 5 minutes. Stir mushrooms into the onion mixture; cook until mushrooms are cooked through, about 5 minutes more., Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot, about 5 minutes. Gently lie patties into the gravy; simmer until reheated through., While the patties simmer in gravy, prepare a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until the white is opaque but the yolk remains runny, 2 to 3 minutes., Divide rice between 4 plates. Top each rice portion with a beef patty and top the patties each with an egg. Pour gravy equally over each portion.	602 kcal	61 g	259 mg	2 g	32 g	8 g	629 mg	3 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Hawaiian	Hawaiian Iced Tea	https://www.allrecipes.com/recipe/149842/hawaiian-iced-tea/	4.1	105.0	10.0	NaN	Iced black tea accented with pineapple juice shows off its Hawaiian roots and makes a refreshing party drink.	1 quart barely boiling hot water, 4 orange pekoe tea bags, 1 quart ice cold water, 1 (16 ounce) can pineapple juice, 0.5 cup simple syrup, 1 fresh pineapple - peeled, cored, and cut into spears	Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea, 2 to 4 minutes. Remove the tea bags and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1 1/2 hours., Pour the tea over ice, garnish with pineapple spears, and serve.	152 kcal	39 g	NaN	3 g	1 g	NaN	10 mg	23 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Hawaiian	Grilled Hawaiian Chicken and Pineapple Sandwiches	https://www.allrecipes.com/recipe/163956/grilled-hawaiian-chicken-and-pineapple-sandwiches/	4.5	95.0	20.0	15.0	These tasty Hawaiian chicken sandwiches make a delicious lunch. Marinated, grilled chicken is stacked on onion buns with tart pineapple and buttery provolone cheese.	1 cup Hawaiian style marinade, 6 (4 ounce) skinless, boneless chicken breast halves - pounded to 1/4 inch thickness, cooking spray, 6 pineapple rings, 6 onion rolls, split, 6 slices provolone cheese, 6 leaves romaine lettuce, 6 slices tomato, 6 tablespoons Thousand Island salad dressing	Pour marinade into a large resealable bag. Add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight., When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray., Remove chicken from marinade and shake off excess. Discard remaining marinade., Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., When you turn the chicken, place pineapple slices onto the grill; cook for about 2 minutes per side. Toast rolls on the grill if desired., Place a grilled pineapple slice onto each chicken breast, then top with provolone. Close the lid and cook until cheese is melted, about 1 minute., Transfer chicken breasts, pineapple rings, and cheese to bottom rolls, then top with lettuce and tomato. Spread dressing onto top rolls and place onto sandwiches.	554 kcal	53 g	92 mg	2 g	38 g	8 g	1400 mg	29 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Hawaiian	Easy Haupia	https://www.allrecipes.com/recipe/165879/easy-haupia/	3.7	135.0	5.0	10.0	This is a traditional Hawaiian desert often found at luau's.	5 tablespoons cornstarch, 0.25 cup white sugar, 0.125 teaspoon salt, 2 cups coconut milk	Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.	52 kcal	4 g	NaN	0 g	0 g	4 g	15 mg	2 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Hawaiian	NaN	https://www.allrecipes.com/article/luau-party/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Minnesota	Norwegian Lefse	https://www.allrecipes.com/recipe/18082/norwegian-lefse/	4.4	120.0	30.0	30.0	In this tasty lefse recipe, riced potatoes are combined with butter, cream, salt, sugar, and flour to make these pan-fried Scandinavian treats.	10 pounds potatoes, peeled, 0.5 cup butter, 0.33333331346512 cup heavy cream, 1 tablespoon salt, 1 tablespoon white sugar, 2.5 cups all-purpose flour	Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain., Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature., Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls. Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick., Heat a griddle over high heat., Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve.	96 kcal	17 g	6 mg	2 g	2 g	1 g	113 mg	NaN	2 g	0 g	60 servings	NaN	NaN
Africa	NaN	Minnesota	Best Fried Walleye	https://www.allrecipes.com/recipe/223227/best-fried-walleye/	4.8	35.0	20.0	15.0	This walleye recipe gently fries seasoned walleye fillets with a crispy cracker coating to retain the naturally delicious flavor of the fish.	4 walleye fillets, 0.5 cup all-purpose flour, 0.5 teaspoon garlic powder, 0.5 teaspoon ground black pepper, 1 pinch salt, 2 eggs, beaten, 2 cups crushed saltine crackers, vegetable oil for frying, 1 lemon, cut into wedges	Check walleye fillets to ensure all bones and skin have been removed. Cut fillets into manageable pieces, if necessary., Combine flour, garlic powder, pepper, and salt in a shallow bowl. Place beaten eggs in a separate shallow bowl. Place cracker crumbs onto a plate., Heat oil in a deep fryer or large cast iron skillet to 375 degrees F (190 degrees C)., Dip fillets into flour mixture, then dip in beaten egg, and then coat evenly with cracker crumbs; set fillets aside on a plate. Carefully lower 2 fillets into hot oil using tongs; cook until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate; repeat with remaining fillets. Serve with lemon wedges.	592 kcal	40 g	229 mg	3 g	39 g	5 g	492 mg	1 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Slider-Style Mini Burgers	https://www.allrecipes.com/recipe/178295/slider-style-mini-burgers/	4.6	45.0	10.0	35.0	This slider recipe for mini baked burgers is made with a savory blend of ground beef, onion soup mix, mayo, and cheese that's great for potlucks.	cooking spray, 2 pounds ground beef, 1 (1.25 ounce) envelope onion soup mix, 2 cups shredded Cheddar cheese, 0.5 cup mayonnaise, 24 dinner rolls, split, 0.5 cup sliced pickles	Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray. Grease a sheet of aluminum foil; set aside., Mix together ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until beef is crumbly and evenly browned, 5 to 7 minutes. Drain and discard any excess grease. Remove the skillet from heat; stir in Cheddar cheese and mayonnaise., Place roll bottoms on the prepared baking sheet. Spread beef mixture onto each bottom. Cover with tops. Cover sandwiches with the prepared sheet of aluminum foil., Bake in the preheated oven until burgers are heated through and cheese is melted, about 30 minutes. Serve with sliced pickles.	232 kcal	16 g	36 mg	1 g	12 g	5 g	428 mg	2 g	13 g	0 g	24 servings	NaN	NaN
Africa	NaN	Minnesota	A Minnesotan's Beef and Macaroni Hotdish	https://www.allrecipes.com/recipe/262326/a-minnesotans-beef-and-macaroni-hotdish/	4.7	40.0	15.0	25.0	Stir up this hearty Minnesota casserole full of macaroni, beef, and veggies as a crowd-pleasing dish; it's perfect for the big game.	1 pound ground beef, 2 cups elbow macaroni, 0.5 large green bell pepper, coarsely chopped, 0.5 large onion, chopped, 1 (16 ounce) can tomato sauce, 1 pound tomatoes, coarsely chopped, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon salt, 0.75 teaspoon dried basil, 0.75 teaspoon dried oregano, 0.5 teaspoon ground black pepper, 0.5 teaspoon chili powder, 0.25 teaspoon garlic powder, 0.125 teaspoon hot pepper sauce (such as Tabasco®), 1 cup beef broth	Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl., Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.	336 kcal	36 g	46 mg	4 g	20 g	5 g	1040 mg	7 g	13 g	0 g	6 servings	9 1/2 cups	NaN
Africa	NaN	Minnesota	Juicy Lucy Burgers	https://www.allrecipes.com/recipe/213797/juicy-lucy-burgers/	4.6	25.0	15.0	10.0	A favorite of Minnesotans! The famous Juicy Lucy is pure juicy, cheesy goodness when melted American cheese is sandwiched between two seasoned ground beef patties.	1.5 pounds ground beef, 1 tablespoon Worcestershire sauce, 0.75 teaspoon garlic salt, 1 teaspoon black pepper, 4 slices American cheese (such as Kraft®), 4 hamburger buns, split	Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese., Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties., Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.	593 kcal	23 g	131 mg	1 g	38 g	17 g	1143 mg	1 g	38 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Sabaayad (Somali Flatbread)	https://www.allrecipes.com/recipe/246109/sabaayad-somali-flatbread/	4.8	67.0	35.0	2.0	These Sabaayad are crisp, golden brown, and flaky Somali flatbreads served with stew or topped with sugar or honey for a tea-time snack.	4 cups all-purpose flour, 1 teaspoon salt, 3 tablespoons olive oil, 2 tablespoons honey, 1.5 cups lukewarm water, 2 tablespoons canola oil, divided, or more as needed	Combine flour and salt in a large bowl. Stir in olive oil and honey. Mix in water gradually until dough comes together and is the consistency of pizza dough. Knead by hand until soft and very smooth, about 10 minutes., Brush top of dough with a little bit of canola oil. Cover with plastic wrap and set aside to rest, at least 30 minutes and up to 2 hours., Divide dough into 10 equal pieces. Roll out 1 piece into a circle on a lightly floured work surface. Brush the top of the dough evenly with canola oil. Fold sides in to meet in the center. Fold top and bottom edges to meet in the center to make a square shape. Repeat with remaining pieces., Preheat a large skillet over medium heat., Roll 1 square of dough into a circle again on a lightly floured work surface. Place in the skillet and cook until slightly puffed, 1 to 2 minutes. Drizzle a little bit of oil on top and flip; continue cooking until golden brown and crispy, 1 to 2 minutes more. Transfer to a plate and cover with a clean kitchen towel to keep sabaayad warm and soft. Repeat with remaining pieces.	255 kcal	42 g	NaN	1 g	5 g	1 g	235 mg	4 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Minnesota	Cornish Finnish Michigan Pasties	https://www.allrecipes.com/recipe/12432/cornish-finnish-michigan-pasties/	4.5	0.0	NaN	NaN	Hearty and savory, these generously filled pastry pies are stuffed with ground beef and pork, rutabagas, potatoes, carrots and onions. These delicious pastry-filled packets are then baked and served warm or at room temperature. This recipe yields 8 pasties.	4.5 cups all-purpose flour, 1 cup shortening, 1.25 cups ice water, 1 teaspoon salt, 5.5 cups thinly sliced potatoes, 2 carrots, shredded, 1 onions, 0.5 cup diced rutabaga, 1.5 pounds lean ground beef, 0.5 pound lean ground pork, 1 tablespoon salt, 1 teaspoon ground black pepper, 1.5 teaspoons monosodium glutamate (MSG), 1 cube beef bouillon, 0.5 cup hot water	Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside., Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon., Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans., Bake at 425 degrees F (220 degrees C) for 45 minutes.	882 kcal	76 g	84 mg	5 g	30 g	16 g	1459 mg	3 g	50 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Easy Snow Ice Cream	https://www.allrecipes.com/recipe/235809/easy-snow-ice-cream/	4.1	10.0	10.0	NaN	Forget about snowball fights; this recipe for snow ice cream made with snow, condensed milk, and a little vanilla is a much sweeter way to use freshly fallen snow!	1 (14 ounce) can sweetened condensed milk, 0.75 cup white sugar, 1.5 teaspoons vanilla extract, 1 gallon clean fresh snow	Stir sweetened condensed milk, sugar, and vanilla extract together in a large bowl until smooth. Gradually stir snow into milk mixture until your desired consistency is reached.	310 kcal	61 g	22 mg	NaN	5 g	4 g	103 mg	61 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Minnesota Apple Crisp	https://www.allrecipes.com/recipe/211193/minnesota-apple-crisp/	4.1	60.0	15.0	45.0	A simple apple crisp without oats, this recipe has only 6 ingredients. To make it exactly right, hunt out crisp, tart Haralson apples from Minnesota.	5 cups peeled, cored, and sliced tart apples, 2 teaspoons white sugar, 0.5 teaspoon ground cinnamon, 1.5 cups brown sugar, 0.75 cup all-purpose flour, 0.5 cup butter, softened	Preheat oven to 350 degrees F (175 degrees C)., Place the apples into an ungreased 7x11-inch baking dish and sprinkle them with the sugar and cinnamon. Stir to combine thoroughly., In a bowl, mix together the brown sugar, flour, and softened butter until well combined; sprinkle over the apples., Bake in the preheated oven for until the apples are bubbling and the topping is lightly browned, 45 to 60 minutes. Serve hot.	384 kcal	62 g	41 mg	3 g	2 g	10 g	120 mg	46 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Minnesota Pork Chops	https://www.allrecipes.com/recipe/21669/minnesota-pork-chops/	4.3	140.0	20.0	120.0	Scrumptious wild rice and pork chop casserole with creamy mushroom sauce.	6 pork chops, salt and pepper to taste, 1 cup uncooked wild rice, 1.5 cups water, 1 (8 ounce) can canned mushrooms, 1 tablespoon chicken bouillon granules, 1 (10.75 ounce) can condensed cream of mushroom soup	Preheat oven to 350 degrees F (175 degrees C)., In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish., Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.	352 kcal	29 g	56 mg	3 g	27 g	5 g	791 mg	3 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Betty's 3-Bean Hot Dish (a la Minnesota)	https://www.allrecipes.com/recipe/262324/bettys-3-bean-hot-dish-a-la-minnesota/	4.8	90.0	10.0	80.0	Comforting, hearty, meaty, and savory, this three-bean hot dish is perfect for potlucks, and it's easy to keep warm in the slow cooker.	0.25 pound bacon, 1 pound ground beef, 1 onion, diced, 1 (15 ounce) can pork and beans, drained, 1 (15 ounce) can kidney beans, drained, 1 (15 ounce) can butter beans, drained, 0.5 cup ketchup, 0.5 cup brown sugar, 2 tablespoons white vinegar, 1 tablespoon yellow mustard	Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel., Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more., Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.	360 kcal	45 g	44 mg	8 g	20 g	4 g	810 mg	22 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Somali Spaghetti Sauce	https://www.allrecipes.com/recipe/246489/somali-spaghetti-sauce/	4.9	89.0	25.0	59.0	This savory Somali-style spaghetti sauce with beef and vegetables is seasoned with turmeric and makes a satisfying weeknight dinner.	2 tablespoons chopped fresh cilantro, 4 cloves garlic, 1 teaspoon cumin seeds, 1 teaspoon Himalayan pink salt, 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt-free seasoning blend (such as Mrs. Dash®), 0.5 teaspoon ground black pepper, 0.25 cup olive oil, 1 pound lean ground beef, 1 onion, diced, 1 large potato, peeled and cubed, 2 carrots, diced, 2 (14 ounce) cans diced tomatoes, 2 tablespoons water, or to taste, 1 (16 ounce) package angel hair pasta	Place cilantro and garlic in a food processor; pulse until finely chopped., Toast cumin seeds in a small pot over low heat until fragrant, 2 to 3 minutes. Allow to cool, 5 minutes. Grind into a powder., Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper to make seasoning mix., Heat oil in a large pot over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in 1/2 of the seasoning mix. Add onion; cook and stir until softened, about 5 minutes. Add potato and carrots. Cook, covered, stirring occasionally, until slightly softened, about 5 minutes., Stir tomatoes into the pot and bring sauce to a boil. Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining 1/2 of the seasoning mix. Simmer, stirring occasionally, until flavors combine, 30 to 40 minutes. Thin sauce with water if it seems too thick., Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain. Serve sauce over pasta.	546 kcal	64 g	50 mg	7 g	26 g	5 g	818 mg	8 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Colene's Easy Tomato Vegetable Soup	https://www.allrecipes.com/recipe/15260/colenes-easy-tomato-vegetable-soup/	4.4	0.0	NaN	NaN	An easy soup made by combining canned tomato juice with oregano and a bag of mixed frozen vegetables. Add macaroni pasta for a different variation.	1 (32 fluid ounce) bottle tomato juice, 1 (16 ounce) package frozen mixed vegetables, 2 cups water, 1 pinch dried oregano, salt and pepper to taste	Combine tomato juice, water, mixed vegetables, oregano, and salt in a large pot over medium heat; simmer for 30 minutes. Season with pepper to taste.	112 kcal	25 g	NaN	6 g	6 g	0 g	669 mg	8 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Minnesota Wild Rice Dressing	https://www.allrecipes.com/recipe/26492/minnesota-wild-rice-dressing/	4.7	50.0	15.0	35.0	This wild rice dressing with sausage recipe makes a delicious dish that is sure to become a family tradition with your turkey during the holidays.	2 (4.5 ounce) packages instant long grain and wild rice, 1 (16 ounce) package ground pork sausage, 1 (16 ounce) package ground sage pork sausage, 0.5 cup chopped celery, 1 medium onion, chopped, 0.5 pound fresh mushrooms, sliced, 1 (5 ounce) can water chestnuts, drained and sliced, 0.25 teaspoon garlic powder, 2 eggs, beaten	Prepare instant long grain and wild rice according to package directions., While the rice is cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish., Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder., Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.	418 kcal	20 g	83 mg	1 g	13 g	11 g	835 mg	2 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Minnesota	Spinach Con Queso	https://www.allrecipes.com/recipe/245161/spinach-con-queso/	4.5	40.0	10.0	30.0	Spinach queso dip, a spinach and cheese dip, is a creamy and simple appetizer to make for guests and potlucks. Simply delicious.	1 tablespoon olive oil, 1 tablespoon butter, 0.5 cup chopped onion, 1 clove garlic, minced, 1 cup chopped red bell pepper, 1 jalapeno pepper - seeded, membranes discarded, and pepper chopped, 1.5 pounds pepperjack cheese, cut into cubes, 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry, 2 (12 fluid ounce) cans evaporated milk, 0.25 teaspoon salt	Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeno pepper into onion mixture; cook until softened, about 5 minutes., Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into the cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.	255 kcal	8 g	61 mg	1 g	13 g	10 g	364 mg	6 g	19 g	0 g	16 servings	NaN	NaN
Africa	NaN	Minnesota	Grandma's Hamburger Hot Dish	https://www.allrecipes.com/recipe/237614/grandmas-hamburger-hot-dish/	3.9	80.0	15.0	65.0	This hamburger casserole made with cream of mushroom soup and egg noodle pasta is a warm and comforting meal, just like grandma used to make.	1 tablespoon butter for greasing, or as needed, 1 (8 ounce) package egg noodles, 1 pound ground beef, 1 onion, chopped, 1 cup diced celery, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup, 1 (4.5 ounce) can mushrooms, 0.5 cup milk, 0.5 cup salted cashews	Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter. Arrange uncooked noodles in the prepared dish., Heat a large skillet over medium-high heat. Cook and stir beef, onion, and celery in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease., Stir condensed soups, mushrooms, and milk into beef mixture until evenly combined; pour over noodles in the dish. Cover the dish with aluminum foil., Bake in the preheated oven for 30 minutes. Remove aluminum foil and sprinkle cashews on top; continue baking until bubbling, about 30 minutes more.	483 kcal	42 g	84 mg	3 g	23 g	8 g	900 mg	5 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Lefse	https://www.allrecipes.com/recipe/7196/lefse-i/	4.4	70.0	20.0	20.0	This lefse is Scandinavian tortilla recipe made with an instant potato and flour base. Cook on the griddle and serve with sweet or savory fillings.	3 cups boiling water, 3 cups dry potato flakes, 1 cup evaporated milk, 0.5 cup butter flavored shortening, 2 teaspoons white sugar, 1 teaspoon salt, 3.75 cups all-purpose flour, divided, or as needed	Mix together boiling water, potato flakes, evaporated milk, shortening, sugar, and salt in a large bowl. Place in the refrigerator until thoroughly chilled., After dough is thoroughly chilled, add 3 cups flour, using a pastry blender to cut in., Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator., Heat an electric griddle to 375 degrees F (190 degrees C)., Divide logs into 8 pieces. Roll to about the size of a 10-inch tortilla. Work additional remaining flour into rounds as needed. Use care to press lightly with the rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough., Bake on the griddle until each round feels dry but not crisp. Turn frequently., Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.	221 kcal	32 g	5 mg	1 g	5 g	3 g	172 mg	3 g	8 g	0 g	16 servings	NaN	NaN
Africa	NaN	Minnesota	Minnesota Walleye Cakes	https://www.allrecipes.com/recipe/223230/minnesota-walleye-cakes/	4.0	60.0	30.0	30.0	Use that fresh-caught walleye to make these tasty fish patties served with a dill mayonnaise.	3 pounds walleye fillets, salt and ground black pepper to taste, 0.5 cup dry white wine, 1 carrot, shredded, 1 red onion, diced, 1 stalk celery, diced, 4 cups panko bread crumbs, 2 cups mayonnaise, 1 tablespoon seafood seasoning (such as Old Bay®), 1 teaspoon salt, 2 tablespoons oil for frying, or as needed, 3 tablespoons lemon juice, 1 tablespoon chopped fresh dill, 1 cup mayonnaise	Preheat oven to 375 degrees F (190 degrees C)., Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside., Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don't break apart. Shape the mixture into 12 patties., Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side., Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.	624 kcal	29 g	65 mg	1 g	26 g	7 g	869 mg	2 g	48 g	0 g	12 servings	NaN	NaN
Africa	NaN	Minnesota	Chef John's Juicy Lucy	https://www.allrecipes.com/recipe/267875/chef-johns-juicy-lucy/	4.8	25.0	15.0	10.0	Bursts of molten cheddar accompany every bite of the Juicy Lucy, a cheese-stuffed burger that truly lives up to its name.	6 ounces ground beef, 4 drops Worcestershire sauce, or to taste, 3 pinches garlic powder, freshly ground black pepper to taste, kosher salt to taste, 1 pinch cayenne pepper, 1 slice Cheddar cheese, 1 hamburger bun, split, 1 slice tomato, 1 leaf lettuce	Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in., Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt., Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.	618 kcal	27 g	134 mg	2 g	40 g	17 g	958 mg	2 g	38 g	0 g	1 serving	NaN	NaN
Africa	NaN	Minnesota	Minnesota Wild Rice Soup	https://www.allrecipes.com/recipe/104814/minnesota-wild-rice-soup/	4.2	50.0	15.0	35.0	This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.	0.33333334326744 cup olive oil, 0.25 cup minced onion, 0.5 cup diced celery, 2 tablespoons minced garlic, 1 cup all-purpose flour, 6 cups vegetable broth, 4 cups cooked wild rice, 1 cup grated carrot, 0.25 cup sliced almonds, 1 pinch red pepper flakes, 2 cups half-and-half, salt and pepper to taste	Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently., Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.	281 kcal	31 g	18 mg	3 g	7 g	5 g	311 mg	3 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Minnesota	Shushumow	https://www.allrecipes.com/recipe/262322/shushumow/	NaN	55.0	15.0	10.0	For a special treat, try these shushumow - fried dough balls coated in sweet syrup served during holidays and weddings in Somali culture.	1.5 cups all-purpose flour, 0.33333334326744 cup canola oil, 1 large egg, 3 tablespoons white sugar, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 0.25 cup warm water, 2 cups canola oil for frying, 0.5 cup white sugar, 0.25 cup water, 0.25 teaspoon ground cardamom	Mix flour, 1/3 cup canola oil, egg, 3 tablespoons sugar, baking powder, and salt together in the bowl of a stand mixer with an paddle attachment. Add 1/4 cup water slowly and mix until a soft dough is formed, 4 to 5 minutes. Let dough rest for 30 minutes., Cut dough into about thirty 1-inch pieces. Press each piece onto the back of a fork and curl it out away from you to make the shushumow., Heat 2 cups oil in a deep-fryer or large saucepan over medium heat. Fry shushumow a few at a time, stirring slowly, until golden brown, 5 to 7 minutes. Drain on paper towels., Combine 1/2 cup sugar, 1/4 cup water, and cardamom in a saucepan over medium heat. Bring to a boil. Reduce heat and let simmer until sugar is dissolved, 1 to 2 minutes more. Remove from heat. Stir in the shushumow gently until coated in the syrup. Transfer shushumow to a plate and let cool.	390 kcal	47 g	31 mg	1 g	4 g	2 g	150 mg	23 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Red Beans and Rice with SPAM®	https://www.allrecipes.com/recipe/66961/red-beans-and-rice-with-spam/	4.3	35.0	10.0	25.0	This is a recipe that my mom made for us while growing up. We live in Minnesota, where SPAM originated, and my father is Puerto Rican; this was an ingenious way for my mother to weave the cultures together. This is a quick and tasty meal, enjoy!	3 cups uncooked white rice, 3 cups water, 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed, 3 (15 ounce) cans kidney beans, with liquid, 0.25 cup butter, 0.125 teaspoon dried onion flakes	Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes., Stir together the luncheon meat, kidney beans with liquid, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon the beans over the cooked rice to serve.	759 kcal	108 g	60 mg	14 g	26 g	11 g	1287 mg	0 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Christmas Lefse	https://www.allrecipes.com/recipe/148920/christmas-lefse/	4.5	515.0	20.0	15.0	This is a Norwegian-style lefse, that our family makes together every Christmas Eve morning. The potato dough is refrigerated overnight to make the lefse more tender. Delicious spread with butter and either white sugar or brown sugar!	5 pounds potatoes, peeled, 1 tablespoon salt, 3 tablespoons butter, melted, 1 cup whipping cream, or as needed, 1 cup all-purpose flour, or as needed	Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight., Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful., Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist.	278 kcal	42 g	35 mg	4 g	5 g	7 g	621 mg	2 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Minnesota	Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter	https://www.allrecipes.com/recipe/219982/key-west-pink-shrimp-and-florida-spiny-lobster-tails-served-with-hot-key-lime-butter/	4.6	40.0	30.0	10.0	A recipe from sunny Florida combines shrimp with spiny lobster meat and mushrooms in a piquant butter and Key lime sauce. Serve with hot cooked pasta or rice.	0.5 cup butter, softened, 1 tablespoon hot pepper sauce, 1.5 tablespoons key lime juice, 2 tablespoons butter, 2 pounds medium Key West pink shrimp, peeled and deveined, 4 small spiny lobster tails, meat removed from shell and coarsely chopped, 1 pound fresh mushrooms, sliced, 1.5 teaspoons minced garlic, 0.25 cup white wine	Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours., Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes., Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes., Remove from heat and stir in the Key lime juice mixture until melted.	558 kcal	6 g	486 mg	1 g	59 g	19 g	1037 mg	2 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Minnesota Hunter's Chili	https://www.allrecipes.com/recipe/262325/minnesota-hunters-chili/	5.0	170.0	10.0	160.0	Venison is mixed with ground pork and ground beef to make this flavorful and filling chili. You can substitute any other game meat, too.	4 tablespoons bacon fat, 1 large red onion, chopped fine, 2 pounds coarsely ground venison, 1 pound coarsely ground beef, 3 pounds coarsely ground pork, 3 tablespoons chili powder, 1.5 tablespoons cayenne pepper, 1 tablespoon minced garlic, 1.5 teaspoons ground cumin, 3 (8 ounce) cans tomato sauce, 2 cups water, 1 (6 ounce) can tomato paste, 2 tablespoons paprika, 2 tablespoons dried parsley, 1 tablespoon kosher salt, 0.5 teaspoon dried oregano, 0.5 cup masa harina	Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion and cook until tender, about 5 minutes. Add venison and brown well, about 10 minutes., Brown beef in a separate skillet over medium heat, 7 to 10 minutes; add to Dutch oven with venison. Brown pork in the skillet over medium heat, 10 to 15 minutes; add to Dutch oven with meat mixture. Add chili powder, cayenne pepper, garlic, and cumin. Cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes., Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into the meat mixture in the Dutch oven. Bring to a boil. Reduce heat to a simmer and cook for about 1 hour. Stir occasionally and add water as needed., Mix masa harina into the meat mixture in the Dutch oven; cook until thickened, at least 30 minutes. Add more water as needed.	332 kcal	10 g	116 mg	3 g	33 g	7 g	755 mg	4 g	18 g	0 g	16 servings	4 1/2 quarts	NaN
Africa	NaN	Minnesota	Minnesota Broccoli Salad	https://www.allrecipes.com/recipe/167188/minnesota-broccoli-salad/	4.2	520.0	25.0	15.0	No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.	3 eggs, 1 pound broccoli, chopped, 0.25 cup finely chopped red onion, 1 cup green olives, sliced, 1 (4 ounce) jar diced pimentos, drained, 0.75 cup mayonnaise, 1 teaspoon dry mustard powder, 0.5 pinch salt, or to taste, 0.5 teaspoon celery seed, 1 tablespoon chopped fresh dill	Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold., Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside., Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.	297 kcal	8 g	103 mg	3 g	6 g	4 g	793 mg	3 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Lefse II	https://www.allrecipes.com/recipe/7022/lefse-ii/	3.9	60.0	15.0	45.0	This version of the traditional Scandinavian tortilla omits the potato entirely and depends on sour milk and a pinch of cardamom for flavor. Serve with cheese or jam.	1 cup buttermilk, 6 tablespoons light corn syrup, 0.25 cup white sugar, 0.5 teaspoon baking soda, 0.125 teaspoon ground cardamom, 3.5 cups all-purpose flour	In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough., Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick., Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.	186 kcal	41 g	1 mg	1 g	4 g	0 g	81 mg	8 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Minnesota	Minnehaha Cake	https://www.allrecipes.com/recipe/7676/minnehaha-cake/	4.5	120.0	30.0	30.0	This festive butter cake is frosted with a fluffy boiled icing and decorated with toasted almonds, toasted pecans, and candied red and green cherries.	1.5 cups white sugar, 0.5 cup butter, 2 eggs, 1 cup milk, 1 teaspoon vanilla extract, 2.5 cups all-purpose flour, 2 teaspoons baking powder, 1.5 cups packed brown sugar, 2 egg whites, 5 tablespoons water, 0.25 teaspoon salt, 1 teaspoon vanilla extract, 0.5 tablespoon raisins for decorating, 0.125 cup toasted almonds, for decoration, 0.5 cup toasted pecans, 0.25 cup red and green candied cherries	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan., Beat together the white sugar and butter. Add the eggs and 1 teaspoon vanilla. In a separate bowl, combine the flour and baking powder. Add the flour mixture alternately with the milk., Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely on wire rack., Combine the brown sugar, egg whites, water, and salt in a heat-proof bowl. Place the bowl over a saucepan of boiling water and beat with an electric mixer. Cook the frosting, beating constantly, for 10 minutes, or until the frosting will stand in peaks. Remove from heat and add 1 teaspoon vanilla. Beat until thick., Spread the frosting on the cooled cake. To decorate, place one large raisin in each corner. Then place toasted almonds, toasted pecans, and red and green cherries all over the cake.	295 kcal	51 g	35 mg	1 g	4 g	4 g	149 mg	37 g	9 g	0 g	18 servings	NaN	NaN
Africa	NaN	Minnesota	State Fair Ribbon Fudge Brownies	https://www.allrecipes.com/recipe/274302/state-fair-ribbon-fudge-brownies/	5.0	175.0	15.0	40.0	Mashed banana adds moist, delicious flavor to these chocolate fudge brownies that are so delicious, they're a state fair winner!	cooking spray, 0.75 cup sifted all-purpose flour, 1 tablespoon unsweetened cocoa powder, 0.25 teaspoon salt, 1 pinch salt, 6 tablespoons salted butter, 5 ounces semisweet chocolate, 1 ounce bittersweet chocolate, 1 cup packed light brown sugar, 2 eggs, lightly beaten, 0.5 large banana, mashed, 0.5 cup chopped toasted walnuts, 0.5 cup semisweet chocolate chips	Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray., Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside., Melt butter in a medium saucepan over low heat. Add semisweet and bittersweet chocolate to melted butter and stir until smooth. Remove from heat; set aside for 2 to 3 minutes., Meanwhile, mix brown sugar, eggs, and banana by hand until combined, about 1 minute. Add melted chocolate mixture to banana mixture and stir well, about 1 minute more. Mix flour mixture slowly into chocolate, stirring just enough to combine. Fold in walnuts and chocolate chips. Spread batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Remove from the oven and let cool in the pan on a wire rack for at least 2 hours before cutting.	228 kcal	29 g	32 mg	2 g	3 g	6 g	89 mg	22 g	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Minnesota	Marianne's Hot Dish	https://www.allrecipes.com/recipe/237041/mariannes-hot-dish/	3.8	90.0	20.0	70.0	Hot dish made with ground beef, cream of mushroom soup, American cheese, and potatoes is the ultimate comfort food for cold winter nights.	1 pound ground beef, 0.5 onion, minced, 3 large cloves garlic, minced, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (8 ounce) package sliced fresh mushrooms, 1 (8 ounce) package fresh sugar snap peas, 5 slices American cheese, or more to taste, 1.5 cups frozen diced southern-style hash brown potatoes, or more to taste	Preheat oven to 350 degrees F (175 degrees C)., Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer ground beef mixture, using a slotted spoon, to a 2-quart casserole dish; retain drippings in the skillet., Spread cream of mushroom soup over ground beef mixture., Cook and stir mushrooms in the beef drippings over medium heat until tender and browned, 5 to 10 minutes; spread over soup layer in casserole dish., Arrange snap peas over mushroom layer; cover with American cheese slices. Layer potatoes over cheese., Bake in the preheated oven until cheese is melted and potatoes are browned and crisp, about 1 hour.	501 kcal	21 g	101 mg	3 g	32 g	15 g	1075 mg	4 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Fish Potstickers	https://www.allrecipes.com/recipe/262323/fish-potstickers/	NaN	45.0	20.0	25.0	Celebrate the big game with these potstickers inspired by fresh Minnesota herring, filled with whitefish, chile oil, ginger, and scallions.	1 pound whitefish fillets, skinned and deboned, 2 carrots, chopped, 6 scallions, chopped, 1 large egg white, 4 teaspoons soy sauce, 2 tablespoons cilantro leaves, 4 cloves garlic, minced, 2 teaspoons sesame oil, 2 teaspoons chile oil, 1 teaspoon salt, 1 teaspoon freshly grated ginger, 0.25 teaspoon freshly ground black pepper, 1 (16 ounce) package 3-inch round wonton wrappers, 2 tablespoons vegetable oil	Heat a skillet over medium heat. Add fish. Cook, flipping halfway, until lightly browned and flakes easily with a fork, 7 to 10 minutes., Place 1/2 the fish in a food processor. Add carrots, scallions, egg white, soy sauce, cilantro, garlic, sesame oil, chile oil, salt, ginger, and black pepper. Process until a paste forms; transfer to a bowl. Roughly chop remaining fish and add to the bowl., Place 1 tablespoon fish paste into the center of a wonton wrapper. Moisten the edge with water; fold wrapper over the filling and press to seal, making pleats along the edge of the dumpling. Repeat with remaining filling and wrappers. Cover dumplings with a damp kitchen towel to keep from drying out., Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange 1/2 the dumplings tightly together in the skillet. Cook until deep golden brown, about 2 minutes. Add 1 cup hot water, cover, and cook until water has mostly evaporated and dumplings are tender, 4 to 5 minutes. Reduce heat to medium, uncover, and cook until remaining water evaporates, about 3 minutes more. Repeat with remaining dumplings.	203 kcal	24 g	26 mg	1 g	12 g	1 g	541 mg	1 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Minnesota	Ting-Town Barbeque Beef Sandwich	https://www.allrecipes.com/recipe/143375/ting-town-barbeque-beef-sandwich/	4.5	460.0	20.0	440.0	A favorite sandwich served at Ting-Town, a drive-in closed since 1970, in the Iron Range or Arrowhead region of northeastern Minnesota, this recipe features slow-cooked, shredded chuck roast with a sweet-spicy barbecue sauce.	3 stalks celery, sliced thin, 1 large onion, coarsely chopped, 4 cloves garlic, minced, 1 cup ketchup, 1 cup barbeque sauce, 1 tablespoon prepared yellow mustard, 1 cup beer, 2 tablespoons cider vinegar, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, packed, 1 teaspoon chili powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 4 pounds boneless beef chuck roast, trimmed of fat, 16 hamburger buns, split	To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended., Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more., About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes., To serve, dip the flat sides of hamburger buns into the sauce and top with meat.	355 kcal	35 g	52 mg	2 g	18 g	6 g	801 mg	10 g	15 g	0 g	16 servings	NaN	NaN
Africa	NaN	Minnesota	Country Morning Cake	https://www.allrecipes.com/recipe/25352/country-morning-cake/	4.3	40.0	15.0	25.0	This quick and easy cake is perfect for Sunday brunches or guests. My friend served it when we visited in Minnesota and it's been one of our family favorites ever since!	0.25 cup brown sugar, 0.25 cup white sugar, 0.5 teaspoon ground cinnamon, 0.5 cup butter, softened, 0.25 cup white sugar, 0.5 cup sour cream, 1 teaspoon vanilla extract, 1 egg, 1 cup all-purpose flour, 0.5 teaspoon baking soda, 1 pinch salt, 0.33300000429153 cup raisins	Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round cake pan., In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside., In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well., Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top., Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm.	386 kcal	48 g	80 mg	1 g	4 g	13 g	240 mg	26 g	20 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Superior Shores Slaw	https://www.allrecipes.com/recipe/152171/superior-shores-slaw/	4.5	20.0	10.0	10.0	This coleslaw recipe from northern Minnesota comes packed with bacon.	8 slices bacon, 1 cup mayonnaise, 0.25 cup red wine vinegar, 0.25 cup sugar, 1 teaspoon celery seed, 1 (16 ounce) bag coleslaw mix, 1 green onion, chopped	Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside., Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl., Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.	426 kcal	20 g	34 mg	1 g	6 g	6 g	511 mg	9 g	36 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Cake and Ice Cream	https://www.allrecipes.com/recipe/238434/cake-and-ice-cream/	4.7	10.0	10.0	NaN	All the flavors of cake and ice cream are blended together into a boozy milkshake laced with cake-flavored vodka.	4 scoops vanilla ice cream, 0.5 cup milk, 0.5 cup crushed ice, 3 fluid ounces cake-flavored vodka, 1 tablespoon white sugar	Blend ice cream, milk, ice, vodka, and sugar together in a blender until smooth.	235 kcal	19 g	23 mg	0 g	4 g	4 g	59 mg	18 g	6 g	0 g	2 servings	NaN	NaN
Africa	NaN	Minnesota	Chicken Wild Rice Soup I	https://www.allrecipes.com/recipe/18448/chicken-wild-rice-soup-i/	4.7	145.0	15.0	130.0	A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.	0.5 cup butter, 1 finely chopped onion, 0.5 cup chopped celery, 0.5 cup sliced carrots, 0.5 pound fresh sliced mushrooms, 0.75 cup all-purpose flour, 6 cups chicken broth, 2 cups cooked wild rice, 1 pound boneless skinless chicken breasts, cooked and cubed, 0.5 teaspoon salt, 0.5 teaspoon curry powder, 0.5 teaspoon mustard powder, 0.5 teaspoon dried parsley, 0.5 teaspoon ground black pepper, 1 cup slivered almonds, 3 tablespoons dry sherry, 2 cups half-and-half	Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer., Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)	529 kcal	29 g	97 mg	4 g	33 g	14 g	1514 mg	3 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Haighter's 19th Hole Chili	https://www.allrecipes.com/recipe/233319/haighters-19th-hole-chili/	4.0	175.0	25.0	150.0	Ground turkey is simmered with bell peppers, garlic, tomatoes, kidney and pinto beans, jalapenos, chili powder, and onions in this easy chili recipe.	2 pounds ground turkey, 1 (28 ounce) can stewed tomatoes, 3 stalks celery, chopped, 1 (15 ounce) can kidney beans, undrained, 1 (15 ounce) can pinto beans, undrained, 1.5 white onion, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 1 cup water, or as needed, 1 (6 ounce) can tomato paste, 1 jalapeno pepper, seeded and minced, 1 tablespoon white sugar, 1 teaspoon crushed garlic, 1 tablespoon chili powder, salt and ground black pepper to taste	Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease., Combine ground turkey, stewed tomatoes, celery, kidney beans, pinto beans, white onion, green bell pepper, red bell pepper, water, tomato paste, jalapeno pepper, sugar, and garlic in a slow cooker; season with chili powder, salt, and pepper., Cook on High for 2 to 2 1/2 hours.	259 kcal	26 g	67 mg	7 g	24 g	2 g	558 mg	9 g	8 g	0 g	10 servings	NaN	NaN
Africa	NaN	Minnesota	Swarthy Nord'easter	https://www.allrecipes.com/recipe/241832/swarthy-nordeaster/	4.5	5.0	5.0	NaN	Coffee-flavored liqueur, vodka, and chocolate milk are all you need for this delightfully dark cocktail from Minneapolis.	ice, as desired, 1 (1.5 fluid ounce) jigger vodka, 1 fluid ounce coffee-flavored liqueur (such as Kahlua®), 1 fluid ounce chocolate milk	Fill a rocks glass with ice., Stir vodka, coffee-flavored liqueur, and chocolate milk together in a cocktail shaker; pour over the ice.	228 kcal	15 g	3 mg	0 g	1 g	0 g	28 mg	14 g	1 g	0 g	1 serving	NaN	NaN
Africa	NaN	Minnesota	Turkey Wild Rice Soup	https://www.allrecipes.com/recipe/212664/turkey-wild-rice-soup-ii/	4.7	40.0	15.0	25.0	This turkey and wild rice soup made with your holiday leftovers and a cream-based broth is easy to make when you want a warm and comforting meal.	6 tablespoons butter, 0.25 cup diced onion, 0.25 cup diced celery, 0.33333334326744 cup all-purpose flour, 4 cups turkey broth, 0.33333334326744 cup shredded carrots, 2 cups chopped leftover roasted turkey, 2 cups cooked wild rice, 0.25 cup chopped slivered almonds, 0.5 teaspoon kosher salt, or to taste, 0.5 teaspoon ground black pepper, or to taste, 0.5 teaspoon lemon juice, 0.75 cup half-and-half	Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes. Gradually whisk in turkey stock until no lumps of flour remain., Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes., Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes., Stir in lemon juice and half-and-half; bring soup almost to a boil. Serve immediately.	252 kcal	14 g	61 mg	1 g	14 g	8 g	795 mg	2 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Creamy Chicken and Wild Rice Soup	https://www.allrecipes.com/recipe/23852/creamy-chicken-and-wild-rice-soup/	4.8	35.0	5.0	30.0	This wild rice and chicken soup is quick, easy, and comforting. Instant rice is cooked in chicken broth with shredded chicken and finished with cream.	2 cooked, boneless chicken breast halves, shredded, 4 cups chicken broth, 2 cups water, 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet, 0.75 cup all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 cup butter, 2 cups heavy cream	Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat., Combine flour, salt, and pepper in a small bowl., Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes., Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.	463 kcal	23 g	135 mg	1 g	12 g	22 g	997 mg	1 g	37 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	NaN	https://www.allrecipes.com/article/how-to-cook-wild-rice/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Minnesota	California Roll Sushi	https://www.allrecipes.com/recipe/189477/california-roll-sushi/	4.3	90.0	45.0	15.0	Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.	1 cup uncooked short-grain white rice, 1 cup water, 0.25 cup rice vinegar, 1 tablespoon white sugar, 0.5 cup imitation crabmeat, finely chopped, 0.25 cup mayonnaise, 8 sheets nori (dry seaweed), 2.5 tablespoons sesame seeds, 1 cucumber, cut into thin spears, 2 avocados - pitted, peeled, and sliced the long way	Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water., Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside., Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up., Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly., Cut each roll into 1 inch pieces with a very sharp knife dipped in water.	232 kcal	24 g	5 mg	4 g	4 g	2 g	135 mg	3 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Chicken, Rice, and Green Bean Casserole	https://www.allrecipes.com/recipe/62459/chicken-rice-and-green-bean-casserole/	4.1	80.0	10.0	70.0	Chicken, green beans, and wild rice are baked with cream of mushroom soup and mayonnaise in this comfort food recipe.	1 (6 ounce) package wild rice (such as Uncle Ben's ®), 3 cups water, 1 tablespoon vegetable oil, 1 pound skinless, boneless chicken breast meat - cut into chunks, 1 (14.5 ounce) can French-cut green beans, drained, 1 (10.75 ounce) can cream of mushroom soup, 1 cup mayonnaise	Preheat an oven to 350 degrees F (175 degrees C)., Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more., While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish., Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.	508 kcal	23 g	60 mg	3 g	22 g	6 g	756 mg	2 g	37 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Pork Chop Skillet	https://www.allrecipes.com/recipe/232420/pork-chop-skillet/	4.6	55.0	15.0	40.0	Pork chops are simmered with wild rice, corn, and tomatoes in a skillet for a quick and easy weeknight meal.	2 tablespoons butter, 4 boneless pork chops, 1.25 cups water, 1 (6 ounce) package long grain and wild rice mix with herbs, 1 (15.25 ounce) can corn, undrained, 1 (14.5 ounce) can diced Italian-style tomatoes, undrained	Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces., Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.	469 kcal	57 g	74 mg	4 g	31 g	6 g	1164 mg	7 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Game Hen Stuffed with Wild Rice and Mushrooms	https://www.allrecipes.com/recipe/212670/game-hen-stuffed-with-wild-rice-and-mushrooms/	4.4	120.0	10.0	110.0	Here's a special holiday meal just right for two. A Cornish game hen is stuffed with wild rice and mushrooms, then roasted with seasonings and butter. The hen is ready in less than 1 hour of baking time.	0.5 cup uncooked wild rice, 1.5 cups water, 1 pinch salt, 10 fresh mushrooms, sliced, 2 tablespoons butter, 1 Cornish game hen, thawed, 1 tablespoon poultry seasoning, or to taste, 0.5 teaspoon dried crushed rosemary, salt and pepper to taste, 2 tablespoons butter	Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water., Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen., Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice., Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird., Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.	522 kcal	34 g	136 mg	4 g	22 g	18 g	214 mg	3 g	34 g	0 g	2 servings	NaN	NaN
Africa	NaN	Minnesota	Wild and Brown Rice	https://www.allrecipes.com/recipe/230896/wild-and-brown-rice/	4.0	100.0	20.0	50.0	This hearty pilaf, made with wild and brown rice, carrots, celery, onion, and herbs, makes an excellent side dish with game birds. It can be prepared ahead of time and microwaved just prior to serving.	1.5 cups uncooked wild rice, 3 cups boiling water, 1 cup uncooked brown rice, 1 cup diced onion, 1 cup diced carrots, 0.75 cup diced celery, 3 (14.5 ounce) cans chicken broth, 0.5 teaspoon ground thyme, 0.25 teaspoon dried marjoram, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper	In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly., In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat., Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.	147 kcal	30 g	2 mg	2 g	5 g	0 g	550 mg	2 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Minnesota	Wild Rice Casserole	https://www.allrecipes.com/recipe/33590/wild-rice-casserole-ii/	4.1	90.0	30.0	60.0	Wild rice casserole made with chicken broth, water chestnuts, and sautéed veggies for maximum flavor and tenderness.	2 (14.5 ounce) cans chicken broth, 1 cup uncooked wild rice, 0.5 cup water chestnuts, sliced, 0.25 cup butter, 1 teaspoon salt, 0.5 pound fresh mushrooms, sliced, 0.5 cup onion, chopped	Preheat the oven to 350 degrees F (175 degrees C)., Bring chicken broth to a boil in a medium saucepan., Mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish., Cover and bake in the preheated oven for 30 minutes., While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in the skillet; slowly cook and stir until tender. Stir mushrooms and onion into wild rice mixture., Cover and continue baking until liquid has been absorbed, about 30 more minutes.	137 kcal	18 g	15 mg	2 g	4 g	4 g	336 mg	2 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Wild Rice Salad	https://www.allrecipes.com/recipe/24363/wild-rice-salad/	4.6	120.0	20.0	40.0	Nutty wild rice salad combines tender turkey, sweet grapes, and crunchy almonds with a light, creamy dressing in this wonderful salad.	1 (6 ounce) package wild rice, 0.75 cup light mayonnaise, 1 teaspoon white vinegar, 1 teaspoon white sugar, salt and pepper to taste, 2 cups cooked, cubed turkey meat, 0.25 cup diced green onion, 1 cup seedless red grapes, 6 ounces blanched slivered almonds	Cook rice according to package directions. Remove from heat and set aside to cool., Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours., Sprinkle slivered almonds over salad before serving.	221 kcal	14 g	23 mg	2 g	11 g	2 g	138 mg	4 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Minnesota	Wild Rice Stuffing for Turkey	https://www.allrecipes.com/recipe/77977/wild-rice-stuffing-for-turkey/	4.2	11.0	10.0	1.0	Wild rice, celery, bell pepper, and croutons come together in this family-tested stuffing recipe that's been pleasing Thanksgiving crowds for years.	1 cup hot water, 3 cubes chicken bouillon, crumbled, 1 (6 ounce) package long grain and wild rice, such as Ben's Original, 1.25 cups cold water, or as needed to cover, 1 cube chicken bouillon, 1 cup hot water, 0.5 cup butter, 1 cup chopped celery, 0.5 cup chopped green bell pepper, 1 (5.5 ounce) package seasoned croutons, 2 teaspoons poultry seasoning	Make rice: Combine hot water and crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil., Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork., Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish., Make stuffing: Dissolve bouillon cube in hot water to make broth; set aside., Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish., Cover and bake in the preheated oven for 30 minutes.	184 kcal	20 g	21 mg	2 g	4 g	6 g	607 mg	1 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Minnesota	Morel Mushroom and Wild Rice Risotto	https://www.allrecipes.com/recipe/273944/morel-mushroom-and-wild-rice-risotto/	5.0	95.0	20.0	75.0	Wild rice risotto with brown rice, veggies, and morel mushrooms is creamy, flavorful, and easy to prepare on the stovetop.	6 cups chicken broth, or as needed, 3 cups water, or as needed, 2 tablespoons olive oil, 2 tablespoons unsalted butter, divided, 1 cup brown rice, 1 cup wild rice, 0.5 pound morel mushrooms, chopped into 1/2-inch pieces, divided, 2 medium carrots, diced, 2 stalks celery, diced, 1 medium onion, diced, 2 cloves garlic, minced, 0.5 cup dry white wine, 1 teaspoon dried thyme, 0.25 cup heavy cream, salt and ground black pepper to taste, 1 tablespoon grated Pecorino Romano cheese, or to taste	Bring chicken broth and water to a boil in a large stockpot over medium-high heat. Reduce the heat to low and keep warm until needed., While the broth is heating, heat olive oil and 1 tablespoon butter over in a large Dutch oven over medium heat. When butter melts, add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 of the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onion is translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes., Stir 1/2 of the warm broth mixture into rice until combined. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining broth mixture, remaining mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes., Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more., Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.	290 kcal	39 g	23 mg	3 g	7 g	4 g	932 mg	4 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Smoked Turkey Wild Rice Soup	https://www.allrecipes.com/recipe/216105/smoked-turkey-wild-rice-soup/	4.7	150.0	30.0	120.0	A comforting bowl of creamy smoked turkey soup, full of vegetables and wild rice, makes a warm and fragrant meal when the cold winds blow.	2 smoked turkey legs, 8 cups water, 4 cubes chicken bouillon (such as Knorr®), 1 onion, quartered, 2 stalks celery, chopped, 1 small inner stalk of celery with leaves, chopped, 1 cup baby carrots, sliced, 2 cloves garlic, minced, 2 bay leaves, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1 teaspoon curry powder, 1 cup uncooked wild rice, 1 quart half-and-half	Place turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes., Stir in wild rice. Simmer soup for at least 1 hour. Remove turkey legs; strip meat from the bones and tendons. Chop meat and return it to soup., Pour in half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.	478 kcal	31 g	124 mg	3 g	30 g	14 g	1630 mg	4 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Instant Pot Wild Rice with Mushrooms	https://www.allrecipes.com/recipe/277527/instant-pot-wild-rice-with-mushrooms/	4.6	80.0	15.0	45.0	This Instant Pot wild rice and mushroom side dish gets intense flavor from chicken stock, herbs, and a touch of white wine — it goes well with chicken, pork, or fish.	1 tablespoon olive oil, 0.5 (8 ounce) package baby portobello mushrooms, 0.33333334326744 cup diced onion, 0.33333334326744 cup diced celery, 0.33333334326744 cup diced carrot, 1 clove garlic, minced, 1 cup chicken stock, 1 cup wild rice blend (such as Lundberg®), 0.25 cup dry white wine, 0.5 teaspoon dried thyme, 0.5 teaspoon dried rosemary, salt and ground black pepper to taste, 0.25 cup chopped toasted pecans, 1 tablespoon balsamic vinegar	Turn on a multi-functional pressure cooker (such as Instant Pot) and select the sauté function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, occasionally stirring, until vegetables soften, about 3 minutes. Turn the pressure cooker off., Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to the manufacturer's instructions, for 15 minutes. Then release the remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid., Stir in pecans and balsamic vinegar, and serve.	261 kcal	37 g	2 mg	4 g	8 g	1 g	352 mg	4 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Elegant Wild Rice Soup	https://www.allrecipes.com/recipe/47943/elegant-wild-rice-soup/	4.6	90.0	15.0	75.0	This is an extremely easy recipe, and fabulous tasting, too. I have been making it for more than six years and we never tire of it. It's rich, and warms you up on a cold winter day.	1 cup wild rice, 3 cups water, 6 tablespoons butter, 1 tablespoon minced onion, 0.5 cup all-purpose flour, 3 cups chicken broth, 0.75 cup minced cooked ham, 0.5 cup shredded carrots, 3 tablespoons slivered almonds, 1 cup half-and-half	In a pot, bring wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes., In a separate pot, melt butter over medium heat, and sauté onion until tender. Blend in flour until smooth, and gradually stir in chicken broth. Stirring constantly, bringing mixture to a boil. Reduce heat to low, and mix in cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend half-and-half into soup just before serving.	324 kcal	26 g	55 mg	2 g	9 g	12 g	329 mg	1 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Chicken and Wild Rice Casserole	https://www.allrecipes.com/recipe/17178/chicken-and-wild-rice-casserole/	4.4	170.0	30.0	140.0	This creamy chicken and wild rice casserole with cream of mushroom soup is an elegant dish perfect for entertaining.	3 pounds bone-in chicken breast halves, with skin, 1 onion, sliced, 1 cup chopped celery, 1 cup water, or more as needed, 1 cup dry white wine, 1.5 teaspoons salt, 1 teaspoon curry powder, 2 (6 ounce) packages long grain and wild rice mix, 2 tablespoons butter, 1 (16 ounce) can sliced mushrooms, drained, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup sour cream	Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside., Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish., Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish., Bake in the preheated oven until hot and bubbly, about 1 hour.	385 kcal	34 g	88 mg	2 g	34 g	4 g	1326 mg	3 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Minnesota	Cream of Chicken with Wild Rice Soup	https://www.allrecipes.com/recipe/15021/cream-of-chicken-with-wild-rice-soup/	4.6	135.0	20.0	115.0	A creamy soup of chicken, wild rice, sliced mushrooms, and white wine in a freshly made stock.	12.25 cups water, divided, 1.3329999446869 cups wild rice, 1 (3 pound) whole chicken, cut into pieces, 2 tablespoons vegetable oil, 1 cup chopped celery, 1 cup chopped onion, 1 cup fresh mushrooms, sliced, 2 tablespoons chicken bouillon granules, 0.75 teaspoon ground white pepper, 0.5 teaspoon salt, 0.5 cup margarine, 0.75 cup all-purpose flour, 4 cups milk, 0.75 cup white wine	Combine 5 1/4 cups water and rice in a medium pot; bring to a boil. Cover, reduce heat to medium-low, and simmer until grains are parboiled and tender yet firm to the bite, about 30 minutes. Drain excess liquid and set aside., Combine remaining 7 cups water and chicken in a large stockpot. Bring to a boil, reduce heat to low, and simmer until meat is tender and no longer pink in the center, about 40 minutes. Remove chicken from the pot and allow to cool. Strain broth from the pot and set aside. Remove chicken meat from the bones and cut into bite-sized pieces; set aside., Heat oil in the same stockpot over medium heat. Sauté celery and onion in hot oil for 5 minutes. Stir in mushrooms. Cover and cook until vegetables are tender, 5 to 10 minutes. Return broth to the stockpot and add parboiled rice. Stir in bouillon, white pepper, and salt; simmer, uncovered, for 15 minutes., Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and cook until mixture is bubbly and thick. Whisk in about 2 cups simmering broth, then pour broth-milk mixture into the stockpot., Add chicken meat and wine to soup; cook until heated through, about 15 minutes.	572 kcal	38 g	85 mg	3 g	34 g	7 g	432 mg	8 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Wild Rice Stuffed Acorn Squash	https://www.allrecipes.com/recipe/211210/wild-rice-stuffed-acorn-squash/	4.4	90.0	30.0	60.0	Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal.	2 acorn squash, halved and seeded, 1 (6 ounce) package dry corn bread stuffing mix, 2 teaspoons butter, 1 onion, diced, 1 clove garlic, minced, 1 cup chopped fresh mushrooms, 1 cup long grain and wild rice mix, 2 sprigs fresh sage, chopped, 2 cups vegetable stock	Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes., Make the stuffing mix as instructed on the package, and set aside., Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes., Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.	187 kcal	39 g	3 mg	3 g	5 g	1 g	637 mg	5 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Minnesota	Orzo and Wild Rice Salad	https://www.allrecipes.com/recipe/165261/orzo-and-wild-rice-salad/	4.7	180.0	15.0	25.0	This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.	0.5 cup wild rice, 2 cups water, 1 cup orzo pasta, 3 tablespoons chopped red onion, 3 tablespoons dried currants, 2 tablespoons corn kernels, drained, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red bell pepper, 3 tablespoons diced green bell pepper, 2 tablespoons chopped fresh basil, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 2 tablespoons white balsamic vinegar, 1.5 tablespoons honey, 0.75 teaspoon Dijon mustard, 0.25 teaspoon minced garlic, 0.125 teaspoon pepper, 1.5 teaspoons chopped fresh basil, 0.25 cup canola oil, 0.25 cup extra-virgin olive oil	Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold., Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill., Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.	566 kcal	68 g	NaN	4 g	11 g	3 g	341 mg	16 g	29 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Cold Wild Rice Salad	https://www.allrecipes.com/recipe/285220/cold-wild-rice-salad/	5.0	285.0	15.0	30.0	Bell peppers, cranberries, and nuts add color and texture to this cold wild rice salad that makes a great main or side dish.	4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®), 8.5 cups chicken broth, 0.5 cup pine nuts, 2 teaspoons walnut oil, 1 cup roughly chopped walnuts, 1 medium green bell pepper, minced, 1 medium yellow bell pepper, minced, 1 medium red bell pepper, minced, 1 cup minced celery, 1 cup dried cranberries, 0.5 cup thinly sliced scallions, 0.66666668653488 cup rice vinegar, 0.5 cup coarsely chopped fresh basil, 2 tablespoons Dijon mustard, 1 clove garlic, minced, 0.25 teaspoon freshly ground black pepper, 0.75 cup extra-virgin olive oil, 0.25 cup walnut oil	Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool., While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl., Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts., Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well., Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined., Add dressing the the rice salad and toss well. Chill for 4 hours before serving.	395 kcal	44 g	3 mg	2 g	7 g	3 g	1296 mg	8 g	22 g	0 g	16 servings	NaN	NaN
Africa	NaN	Minnesota	Curry Chicken and Rice	https://www.allrecipes.com/recipe/216812/curry-chicken-and-rice/	4.4	90.0	20.0	70.0	A family-pleasing chicken and rice casserole gets a flavor lift from wild rice mix and curry. Bone-in chicken thighs will stay moist.	0.25 cup butter, 1 onion, chopped, 3 stalks celery, chopped, 1 (4 ounce) can sliced mushrooms, drained, 1 (6 ounce) package long grain and wild rice mix, 1.5 cups water, 1 (10.75 ounce) can condensed golden mushroom soup, 1 cup sour cream, 1 tablespoon curry powder, 4 bone-in chicken thighs, skin removed, salt and ground black pepper to taste, 0.25 cup grated Parmesan cheese	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish., Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes., Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese., Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).	642 kcal	50 g	134 mg	4 g	30 g	19 g	1569 mg	6 g	36 g	0 g	4 servings	NaN	NaN
Africa	NaN	Minnesota	Instant Pot® Chicken and Wild Rice Bowls	https://www.allrecipes.com/recipe/277314/instant-pot-chicken-and-wild-rice-bowls/	4.5	80.0	15.0	45.0	Warm, comforting, and easy to make, these chicken and wild rice bowls are sweetened with apples and cranberries.	1 tablespoon olive oil, 1 (8 ounce) package sliced fresh mushrooms, 0.5 cup diced onion, 3 cloves garlic, minced, 2 cups low-sodium chicken broth, 1 small firm apple, cored and chopped, 1.5 cups uncooked wild and brown rice blend (such as Lundberg Wild Blend®), 0.5 cup sweetened dried cranberries (such as Craisins®), 1 teaspoon ground thyme, salt and ground black pepper to taste, 1.25 pounds skinless, boneless chicken thighs, 2 tablespoons chopped fresh parsley	Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off., Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid., Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.	385 kcal	44 g	60 mg	4 g	24 g	3 g	123 mg	12 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Shrimp Gumbo	https://www.allrecipes.com/recipe/277988/shrimp-gumbo/	3.0	70.0	25.0	45.0	Hearty and delicious, this shrimp gumbo has quite the kick, but if you don't like spices, it's easy to alter by omitting the jalapeno peppers and using a mild sausage.	1.5 tablespoons olive oil, 1 medium onion, chopped, 1 green bell pepper, seeded and chopped, 1 jalapeno pepper, seeded and chopped, or more to taste, 3 cloves garlic, minced, 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained, 2.3333332538605 cups chicken broth, 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet, 1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices, 1 pound raw small shrimp, shelled and deveined	Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute., Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes., Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.	431 kcal	35 g	162 mg	3 g	29 g	6 g	1842 mg	8 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Minnesota	Wild Turkey Gumbo	https://www.allrecipes.com/recipe/239884/wild-turkey-gumbo/	5.0	365.0	20.0	105.0	Wild rice and wild turkey are simmered with plenty of vegetables in this recipe for double wild turkey gumbo that can be made for something different on Thanksgiving dinner.	1 cup wild rice, water to cover, 2 teaspoons Celtic sea salt, divided, 3 quarts chicken broth, divided, 2 tablespoons coconut oil, 3 cups cubed wild turkey breast, or more to taste, 1 large onion, chopped, 2 large carrots, quartered lengthwise and sliced, 4 stalks celery, chopped, 1 pound bag frozen okra, 1 teaspoon white pepper, 0.75 teaspoon freshly ground black pepper, 3 tablespoons chopped jarred jalapeno peppers, 1 teaspoon hot sauce (such as Texas Pete®)	Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice., Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes., Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper., Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker., Cook on High for 1 hour.	482 kcal	10 g	248 mg	2 g	82 g	4 g	939 mg	2 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Minnesota	Venison and Wild Rice Stuffed Acorn Squash	https://www.allrecipes.com/recipe/115014/venison-and-wild-rice-stuffed-acorn-squash/	4.7	70.0	15.0	55.0	Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.	0.33333334326744 cup wild rice, 2.6666669845581 cups water, 1 acorn squash, halved and seeded, 0.33333334326744 cup cranberries, 0.5 pound ground venison, 0.5 cup brown sugar, 1 teaspoon cinnamon, 0.5 teaspoon nutmeg, 1 pinch Salt and pepper to taste, 0.25 cup butter	Preheat oven to 400 degrees F (200 degrees C)., Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes., Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside., Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly., Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper., Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.	367 kcal	52 g	70 mg	3 g	14 g	8 g	114 mg	30 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Turkey Wild Rice Soup	https://www.allrecipes.com/recipe/212664/turkey-wild-rice-soup-ii/	4.7	40.0	15.0	25.0	This turkey and wild rice soup made with your holiday leftovers and a cream-based broth is easy to make when you want a warm and comforting meal.	6 tablespoons butter, 0.25 cup diced onion, 0.25 cup diced celery, 0.33333334326744 cup all-purpose flour, 4 cups turkey broth, 0.33333334326744 cup shredded carrots, 2 cups chopped leftover roasted turkey, 2 cups cooked wild rice, 0.25 cup chopped slivered almonds, 0.5 teaspoon kosher salt, or to taste, 0.5 teaspoon ground black pepper, or to taste, 0.5 teaspoon lemon juice, 0.75 cup half-and-half	Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes. Gradually whisk in turkey stock until no lumps of flour remain., Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes., Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes., Stir in lemon juice and half-and-half; bring soup almost to a boil. Serve immediately.	252 kcal	14 g	61 mg	1 g	14 g	8 g	795 mg	2 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Creamy Chicken and Wild Rice Soup	https://www.allrecipes.com/recipe/23852/creamy-chicken-and-wild-rice-soup/	4.8	35.0	5.0	30.0	This wild rice and chicken soup is quick, easy, and comforting. Instant rice is cooked in chicken broth with shredded chicken and finished with cream.	2 cooked, boneless chicken breast halves, shredded, 4 cups chicken broth, 2 cups water, 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet, 0.75 cup all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 cup butter, 2 cups heavy cream	Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat., Combine flour, salt, and pepper in a small bowl., Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes., Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.	463 kcal	23 g	135 mg	1 g	12 g	22 g	997 mg	1 g	37 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	NaN	https://www.allrecipes.com/article/how-to-cook-wild-rice/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Wild Rice	California Roll Sushi	https://www.allrecipes.com/recipe/189477/california-roll-sushi/	4.3	90.0	45.0	15.0	Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.	1 cup uncooked short-grain white rice, 1 cup water, 0.25 cup rice vinegar, 1 tablespoon white sugar, 0.5 cup imitation crabmeat, finely chopped, 0.25 cup mayonnaise, 8 sheets nori (dry seaweed), 2.5 tablespoons sesame seeds, 1 cucumber, cut into thin spears, 2 avocados - pitted, peeled, and sliced the long way	Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water., Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside., Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up., Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly., Cut each roll into 1 inch pieces with a very sharp knife dipped in water.	232 kcal	24 g	5 mg	4 g	4 g	2 g	135 mg	3 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken, Rice, and Green Bean Casserole	https://www.allrecipes.com/recipe/62459/chicken-rice-and-green-bean-casserole/	4.1	80.0	10.0	70.0	Chicken, green beans, and wild rice are baked with cream of mushroom soup and mayonnaise in this comfort food recipe.	1 (6 ounce) package wild rice (such as Uncle Ben's ®), 3 cups water, 1 tablespoon vegetable oil, 1 pound skinless, boneless chicken breast meat - cut into chunks, 1 (14.5 ounce) can French-cut green beans, drained, 1 (10.75 ounce) can cream of mushroom soup, 1 cup mayonnaise	Preheat an oven to 350 degrees F (175 degrees C)., Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more., While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish., Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.	508 kcal	23 g	60 mg	3 g	22 g	6 g	756 mg	2 g	37 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Pork Chop Skillet	https://www.allrecipes.com/recipe/232420/pork-chop-skillet/	4.6	55.0	15.0	40.0	Pork chops are simmered with wild rice, corn, and tomatoes in a skillet for a quick and easy weeknight meal.	2 tablespoons butter, 4 boneless pork chops, 1.25 cups water, 1 (6 ounce) package long grain and wild rice mix with herbs, 1 (15.25 ounce) can corn, undrained, 1 (14.5 ounce) can diced Italian-style tomatoes, undrained	Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces., Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.	469 kcal	57 g	74 mg	4 g	31 g	6 g	1164 mg	7 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Game Hen Stuffed with Wild Rice and Mushrooms	https://www.allrecipes.com/recipe/212670/game-hen-stuffed-with-wild-rice-and-mushrooms/	4.4	120.0	10.0	110.0	Here's a special holiday meal just right for two. A Cornish game hen is stuffed with wild rice and mushrooms, then roasted with seasonings and butter. The hen is ready in less than 1 hour of baking time.	0.5 cup uncooked wild rice, 1.5 cups water, 1 pinch salt, 10 fresh mushrooms, sliced, 2 tablespoons butter, 1 Cornish game hen, thawed, 1 tablespoon poultry seasoning, or to taste, 0.5 teaspoon dried crushed rosemary, salt and pepper to taste, 2 tablespoons butter	Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water., Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen., Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice., Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird., Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.	522 kcal	34 g	136 mg	4 g	22 g	18 g	214 mg	3 g	34 g	0 g	2 servings	NaN	NaN
Africa	NaN	Wild Rice	Minnesota Pork Chops	https://www.allrecipes.com/recipe/21669/minnesota-pork-chops/	4.3	140.0	20.0	120.0	Scrumptious wild rice and pork chop casserole with creamy mushroom sauce.	6 pork chops, salt and pepper to taste, 1 cup uncooked wild rice, 1.5 cups water, 1 (8 ounce) can canned mushrooms, 1 tablespoon chicken bouillon granules, 1 (10.75 ounce) can condensed cream of mushroom soup	Preheat oven to 350 degrees F (175 degrees C)., In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish., Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.	352 kcal	29 g	56 mg	3 g	27 g	5 g	791 mg	3 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild and Brown Rice	https://www.allrecipes.com/recipe/230896/wild-and-brown-rice/	4.0	100.0	20.0	50.0	This hearty pilaf, made with wild and brown rice, carrots, celery, onion, and herbs, makes an excellent side dish with game birds. It can be prepared ahead of time and microwaved just prior to serving.	1.5 cups uncooked wild rice, 3 cups boiling water, 1 cup uncooked brown rice, 1 cup diced onion, 1 cup diced carrots, 0.75 cup diced celery, 3 (14.5 ounce) cans chicken broth, 0.5 teaspoon ground thyme, 0.25 teaspoon dried marjoram, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper	In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly., In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat., Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.	147 kcal	30 g	2 mg	2 g	5 g	0 g	550 mg	2 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Casserole	https://www.allrecipes.com/recipe/33590/wild-rice-casserole-ii/	4.1	90.0	30.0	60.0	Wild rice casserole made with chicken broth, water chestnuts, and sautéed veggies for maximum flavor and tenderness.	2 (14.5 ounce) cans chicken broth, 1 cup uncooked wild rice, 0.5 cup water chestnuts, sliced, 0.25 cup butter, 1 teaspoon salt, 0.5 pound fresh mushrooms, sliced, 0.5 cup onion, chopped	Preheat the oven to 350 degrees F (175 degrees C)., Bring chicken broth to a boil in a medium saucepan., Mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish., Cover and bake in the preheated oven for 30 minutes., While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in the skillet; slowly cook and stir until tender. Stir mushrooms and onion into wild rice mixture., Cover and continue baking until liquid has been absorbed, about 30 more minutes.	137 kcal	18 g	15 mg	2 g	4 g	4 g	336 mg	2 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Salad	https://www.allrecipes.com/recipe/24363/wild-rice-salad/	4.6	120.0	20.0	40.0	Nutty wild rice salad combines tender turkey, sweet grapes, and crunchy almonds with a light, creamy dressing in this wonderful salad.	1 (6 ounce) package wild rice, 0.75 cup light mayonnaise, 1 teaspoon white vinegar, 1 teaspoon white sugar, salt and pepper to taste, 2 cups cooked, cubed turkey meat, 0.25 cup diced green onion, 1 cup seedless red grapes, 6 ounces blanched slivered almonds	Cook rice according to package directions. Remove from heat and set aside to cool., Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours., Sprinkle slivered almonds over salad before serving.	221 kcal	14 g	23 mg	2 g	11 g	2 g	138 mg	4 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wild Rice	Minnesota Wild Rice Dressing	https://www.allrecipes.com/recipe/26492/minnesota-wild-rice-dressing/	4.7	50.0	15.0	35.0	This wild rice dressing with sausage recipe makes a delicious dish that is sure to become a family tradition with your turkey during the holidays.	2 (4.5 ounce) packages instant long grain and wild rice, 1 (16 ounce) package ground pork sausage, 1 (16 ounce) package ground sage pork sausage, 0.5 cup chopped celery, 1 medium onion, chopped, 0.5 pound fresh mushrooms, sliced, 1 (5 ounce) can water chestnuts, drained and sliced, 0.25 teaspoon garlic powder, 2 eggs, beaten	Prepare instant long grain and wild rice according to package directions., While the rice is cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish., Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder., Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.	418 kcal	20 g	83 mg	1 g	13 g	11 g	835 mg	2 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Stuffing for Turkey	https://www.allrecipes.com/recipe/77977/wild-rice-stuffing-for-turkey/	4.2	11.0	10.0	1.0	Wild rice, celery, bell pepper, and croutons come together in this family-tested stuffing recipe that's been pleasing Thanksgiving crowds for years.	1 cup hot water, 3 cubes chicken bouillon, crumbled, 1 (6 ounce) package long grain and wild rice, such as Ben's Original, 1.25 cups cold water, or as needed to cover, 1 cube chicken bouillon, 1 cup hot water, 0.5 cup butter, 1 cup chopped celery, 0.5 cup chopped green bell pepper, 1 (5.5 ounce) package seasoned croutons, 2 teaspoons poultry seasoning	Make rice: Combine hot water and crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil., Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork., Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish., Make stuffing: Dissolve bouillon cube in hot water to make broth; set aside., Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish., Cover and bake in the preheated oven for 30 minutes.	184 kcal	20 g	21 mg	2 g	4 g	6 g	607 mg	1 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wild Rice	Morel Mushroom and Wild Rice Risotto	https://www.allrecipes.com/recipe/273944/morel-mushroom-and-wild-rice-risotto/	5.0	95.0	20.0	75.0	Wild rice risotto with brown rice, veggies, and morel mushrooms is creamy, flavorful, and easy to prepare on the stovetop.	6 cups chicken broth, or as needed, 3 cups water, or as needed, 2 tablespoons olive oil, 2 tablespoons unsalted butter, divided, 1 cup brown rice, 1 cup wild rice, 0.5 pound morel mushrooms, chopped into 1/2-inch pieces, divided, 2 medium carrots, diced, 2 stalks celery, diced, 1 medium onion, diced, 2 cloves garlic, minced, 0.5 cup dry white wine, 1 teaspoon dried thyme, 0.25 cup heavy cream, salt and ground black pepper to taste, 1 tablespoon grated Pecorino Romano cheese, or to taste	Bring chicken broth and water to a boil in a large stockpot over medium-high heat. Reduce the heat to low and keep warm until needed., While the broth is heating, heat olive oil and 1 tablespoon butter over in a large Dutch oven over medium heat. When butter melts, add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 of the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onion is translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes., Stir 1/2 of the warm broth mixture into rice until combined. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining broth mixture, remaining mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes., Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more., Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.	290 kcal	39 g	23 mg	3 g	7 g	4 g	932 mg	4 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Smoked Turkey Wild Rice Soup	https://www.allrecipes.com/recipe/216105/smoked-turkey-wild-rice-soup/	4.7	150.0	30.0	120.0	A comforting bowl of creamy smoked turkey soup, full of vegetables and wild rice, makes a warm and fragrant meal when the cold winds blow.	2 smoked turkey legs, 8 cups water, 4 cubes chicken bouillon (such as Knorr®), 1 onion, quartered, 2 stalks celery, chopped, 1 small inner stalk of celery with leaves, chopped, 1 cup baby carrots, sliced, 2 cloves garlic, minced, 2 bay leaves, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1 teaspoon curry powder, 1 cup uncooked wild rice, 1 quart half-and-half	Place turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes., Stir in wild rice. Simmer soup for at least 1 hour. Remove turkey legs; strip meat from the bones and tendons. Chop meat and return it to soup., Pour in half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.	478 kcal	31 g	124 mg	3 g	30 g	14 g	1630 mg	4 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Instant Pot Wild Rice with Mushrooms	https://www.allrecipes.com/recipe/277527/instant-pot-wild-rice-with-mushrooms/	4.6	80.0	15.0	45.0	This Instant Pot wild rice and mushroom side dish gets intense flavor from chicken stock, herbs, and a touch of white wine — it goes well with chicken, pork, or fish.	1 tablespoon olive oil, 0.5 (8 ounce) package baby portobello mushrooms, 0.33333334326744 cup diced onion, 0.33333334326744 cup diced celery, 0.33333334326744 cup diced carrot, 1 clove garlic, minced, 1 cup chicken stock, 1 cup wild rice blend (such as Lundberg®), 0.25 cup dry white wine, 0.5 teaspoon dried thyme, 0.5 teaspoon dried rosemary, salt and ground black pepper to taste, 0.25 cup chopped toasted pecans, 1 tablespoon balsamic vinegar	Turn on a multi-functional pressure cooker (such as Instant Pot) and select the sauté function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, occasionally stirring, until vegetables soften, about 3 minutes. Turn the pressure cooker off., Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to the manufacturer's instructions, for 15 minutes. Then release the remaining pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid., Stir in pecans and balsamic vinegar, and serve.	261 kcal	37 g	2 mg	4 g	8 g	1 g	352 mg	4 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Elegant Wild Rice Soup	https://www.allrecipes.com/recipe/47943/elegant-wild-rice-soup/	4.6	90.0	15.0	75.0	This is an extremely easy recipe, and fabulous tasting, too. I have been making it for more than six years and we never tire of it. It's rich, and warms you up on a cold winter day.	1 cup wild rice, 3 cups water, 6 tablespoons butter, 1 tablespoon minced onion, 0.5 cup all-purpose flour, 3 cups chicken broth, 0.75 cup minced cooked ham, 0.5 cup shredded carrots, 3 tablespoons slivered almonds, 1 cup half-and-half	In a pot, bring wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes., In a separate pot, melt butter over medium heat, and sauté onion until tender. Blend in flour until smooth, and gradually stir in chicken broth. Stirring constantly, bringing mixture to a boil. Reduce heat to low, and mix in cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend half-and-half into soup just before serving.	324 kcal	26 g	55 mg	2 g	9 g	12 g	329 mg	1 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken and Wild Rice Casserole	https://www.allrecipes.com/recipe/17178/chicken-and-wild-rice-casserole/	4.4	170.0	30.0	140.0	This creamy chicken and wild rice casserole with cream of mushroom soup is an elegant dish perfect for entertaining.	3 pounds bone-in chicken breast halves, with skin, 1 onion, sliced, 1 cup chopped celery, 1 cup water, or more as needed, 1 cup dry white wine, 1.5 teaspoons salt, 1 teaspoon curry powder, 2 (6 ounce) packages long grain and wild rice mix, 2 tablespoons butter, 1 (16 ounce) can sliced mushrooms, drained, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup sour cream	Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside., Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish., Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish., Bake in the preheated oven until hot and bubbly, about 1 hour.	385 kcal	34 g	88 mg	2 g	34 g	4 g	1326 mg	3 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wild Rice	Cream of Chicken with Wild Rice Soup	https://www.allrecipes.com/recipe/15021/cream-of-chicken-with-wild-rice-soup/	4.6	135.0	20.0	115.0	A creamy soup of chicken, wild rice, sliced mushrooms, and white wine in a freshly made stock.	12.25 cups water, divided, 1.3329999446869 cups wild rice, 1 (3 pound) whole chicken, cut into pieces, 2 tablespoons vegetable oil, 1 cup chopped celery, 1 cup chopped onion, 1 cup fresh mushrooms, sliced, 2 tablespoons chicken bouillon granules, 0.75 teaspoon ground white pepper, 0.5 teaspoon salt, 0.5 cup margarine, 0.75 cup all-purpose flour, 4 cups milk, 0.75 cup white wine	Combine 5 1/4 cups water and rice in a medium pot; bring to a boil. Cover, reduce heat to medium-low, and simmer until grains are parboiled and tender yet firm to the bite, about 30 minutes. Drain excess liquid and set aside., Combine remaining 7 cups water and chicken in a large stockpot. Bring to a boil, reduce heat to low, and simmer until meat is tender and no longer pink in the center, about 40 minutes. Remove chicken from the pot and allow to cool. Strain broth from the pot and set aside. Remove chicken meat from the bones and cut into bite-sized pieces; set aside., Heat oil in the same stockpot over medium heat. Sauté celery and onion in hot oil for 5 minutes. Stir in mushrooms. Cover and cook until vegetables are tender, 5 to 10 minutes. Return broth to the stockpot and add parboiled rice. Stir in bouillon, white pepper, and salt; simmer, uncovered, for 15 minutes., Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and cook until mixture is bubbly and thick. Whisk in about 2 cups simmering broth, then pour broth-milk mixture into the stockpot., Add chicken meat and wine to soup; cook until heated through, about 15 minutes.	572 kcal	38 g	85 mg	3 g	34 g	7 g	432 mg	8 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Stuffed Acorn Squash	https://www.allrecipes.com/recipe/211210/wild-rice-stuffed-acorn-squash/	4.4	90.0	30.0	60.0	Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal.	2 acorn squash, halved and seeded, 1 (6 ounce) package dry corn bread stuffing mix, 2 teaspoons butter, 1 onion, diced, 1 clove garlic, minced, 1 cup chopped fresh mushrooms, 1 cup long grain and wild rice mix, 2 sprigs fresh sage, chopped, 2 cups vegetable stock	Preheat an oven to 350 degrees F (175 degrees C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes., Make the stuffing mix as instructed on the package, and set aside., Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes., Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.	187 kcal	39 g	3 mg	3 g	5 g	1 g	637 mg	5 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Orzo and Wild Rice Salad	https://www.allrecipes.com/recipe/165261/orzo-and-wild-rice-salad/	4.7	180.0	15.0	25.0	This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.	0.5 cup wild rice, 2 cups water, 1 cup orzo pasta, 3 tablespoons chopped red onion, 3 tablespoons dried currants, 2 tablespoons corn kernels, drained, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red bell pepper, 3 tablespoons diced green bell pepper, 2 tablespoons chopped fresh basil, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 2 tablespoons white balsamic vinegar, 1.5 tablespoons honey, 0.75 teaspoon Dijon mustard, 0.25 teaspoon minced garlic, 0.125 teaspoon pepper, 1.5 teaspoons chopped fresh basil, 0.25 cup canola oil, 0.25 cup extra-virgin olive oil	Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold., Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill., Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.	566 kcal	68 g	NaN	4 g	11 g	3 g	341 mg	16 g	29 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Minnesota Wild Rice Soup	https://www.allrecipes.com/recipe/104814/minnesota-wild-rice-soup/	4.2	50.0	15.0	35.0	This is an update on an old favorite from way up North. This rich and creamy soup is extremely satisfying and completely vegetarian.	0.33333334326744 cup olive oil, 0.25 cup minced onion, 0.5 cup diced celery, 2 tablespoons minced garlic, 1 cup all-purpose flour, 6 cups vegetable broth, 4 cups cooked wild rice, 1 cup grated carrot, 0.25 cup sliced almonds, 1 pinch red pepper flakes, 2 cups half-and-half, salt and pepper to taste	Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently., Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.	281 kcal	31 g	18 mg	3 g	7 g	5 g	311 mg	3 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wild Rice	Cold Wild Rice Salad	https://www.allrecipes.com/recipe/285220/cold-wild-rice-salad/	5.0	285.0	15.0	30.0	Bell peppers, cranberries, and nuts add color and texture to this cold wild rice salad that makes a great main or side dish.	4 (6 ounce) packages long grain and wild rice mix (such as Uncle Ben's®), 8.5 cups chicken broth, 0.5 cup pine nuts, 2 teaspoons walnut oil, 1 cup roughly chopped walnuts, 1 medium green bell pepper, minced, 1 medium yellow bell pepper, minced, 1 medium red bell pepper, minced, 1 cup minced celery, 1 cup dried cranberries, 0.5 cup thinly sliced scallions, 0.66666668653488 cup rice vinegar, 0.5 cup coarsely chopped fresh basil, 2 tablespoons Dijon mustard, 1 clove garlic, minced, 0.25 teaspoon freshly ground black pepper, 0.75 cup extra-virgin olive oil, 0.25 cup walnut oil	Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool., While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl., Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts., Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well., Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined., Add dressing the the rice salad and toss well. Chill for 4 hours before serving.	395 kcal	44 g	3 mg	2 g	7 g	3 g	1296 mg	8 g	22 g	0 g	16 servings	NaN	NaN
Africa	NaN	Wild Rice	Curry Chicken and Rice	https://www.allrecipes.com/recipe/216812/curry-chicken-and-rice/	4.4	90.0	20.0	70.0	A family-pleasing chicken and rice casserole gets a flavor lift from wild rice mix and curry. Bone-in chicken thighs will stay moist.	0.25 cup butter, 1 onion, chopped, 3 stalks celery, chopped, 1 (4 ounce) can sliced mushrooms, drained, 1 (6 ounce) package long grain and wild rice mix, 1.5 cups water, 1 (10.75 ounce) can condensed golden mushroom soup, 1 cup sour cream, 1 tablespoon curry powder, 4 bone-in chicken thighs, skin removed, salt and ground black pepper to taste, 0.25 cup grated Parmesan cheese	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish., Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes., Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese., Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C).	642 kcal	50 g	134 mg	4 g	30 g	19 g	1569 mg	6 g	36 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Instant Pot® Chicken and Wild Rice Bowls	https://www.allrecipes.com/recipe/277314/instant-pot-chicken-and-wild-rice-bowls/	4.5	80.0	15.0	45.0	Warm, comforting, and easy to make, these chicken and wild rice bowls are sweetened with apples and cranberries.	1 tablespoon olive oil, 1 (8 ounce) package sliced fresh mushrooms, 0.5 cup diced onion, 3 cloves garlic, minced, 2 cups low-sodium chicken broth, 1 small firm apple, cored and chopped, 1.5 cups uncooked wild and brown rice blend (such as Lundberg Wild Blend®), 0.5 cup sweetened dried cranberries (such as Craisins®), 1 teaspoon ground thyme, salt and ground black pepper to taste, 1.25 pounds skinless, boneless chicken thighs, 2 tablespoons chopped fresh parsley	Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off., Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid., Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.	385 kcal	44 g	60 mg	4 g	24 g	3 g	123 mg	12 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Shrimp Gumbo	https://www.allrecipes.com/recipe/277988/shrimp-gumbo/	3.0	70.0	25.0	45.0	Hearty and delicious, this shrimp gumbo has quite the kick, but if you don't like spices, it's easy to alter by omitting the jalapeno peppers and using a mild sausage.	1.5 tablespoons olive oil, 1 medium onion, chopped, 1 green bell pepper, seeded and chopped, 1 jalapeno pepper, seeded and chopped, or more to taste, 3 cloves garlic, minced, 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained, 2.3333332538605 cups chicken broth, 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet, 1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices, 1 pound raw small shrimp, shelled and deveined	Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute., Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes., Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.	431 kcal	35 g	162 mg	3 g	29 g	6 g	1842 mg	8 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Turkey Gumbo	https://www.allrecipes.com/recipe/239884/wild-turkey-gumbo/	5.0	365.0	20.0	105.0	Wild rice and wild turkey are simmered with plenty of vegetables in this recipe for double wild turkey gumbo that can be made for something different on Thanksgiving dinner.	1 cup wild rice, water to cover, 2 teaspoons Celtic sea salt, divided, 3 quarts chicken broth, divided, 2 tablespoons coconut oil, 3 cups cubed wild turkey breast, or more to taste, 1 large onion, chopped, 2 large carrots, quartered lengthwise and sliced, 4 stalks celery, chopped, 1 pound bag frozen okra, 1 teaspoon white pepper, 0.75 teaspoon freshly ground black pepper, 3 tablespoons chopped jarred jalapeno peppers, 1 teaspoon hot sauce (such as Texas Pete®)	Place wild rice in a bowl and pour in enough water to cover; soak 4 hours to overnight. Drain rice., Mix wild rice and 1 teaspoon salt together in a stockpot and add about 3 cups chicken broth. Bring broth to a boil, reduce heat to medium-low, cover stockpot, and simmer until rice is tender, about 30 to 40 minutes., Heat coconut oil in a large skillet over medium heat. Cook and stir turkey, onion, carrots, and celery in the hot oil until turkey is cooked through and vegetables are slightly tender, 10 to 15 minutes. Add okra to turkey mixture and cook until okra is thawed, 5 to 7 minutes; season with 1 teaspoon salt, white pepper, and black pepper., Combine wild rice, turkey mixture, jalapeno peppers, hot sauce, and remaining chicken stock in a slow cooker., Cook on High for 1 hour.	482 kcal	10 g	248 mg	2 g	82 g	4 g	939 mg	2 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Wild Rice	Venison and Wild Rice Stuffed Acorn Squash	https://www.allrecipes.com/recipe/115014/venison-and-wild-rice-stuffed-acorn-squash/	4.7	70.0	15.0	55.0	Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.	0.33333334326744 cup wild rice, 2.6666669845581 cups water, 1 acorn squash, halved and seeded, 0.33333334326744 cup cranberries, 0.5 pound ground venison, 0.5 cup brown sugar, 1 teaspoon cinnamon, 0.5 teaspoon nutmeg, 1 pinch Salt and pepper to taste, 0.25 cup butter	Preheat oven to 400 degrees F (200 degrees C)., Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes., Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside., Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly., Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper., Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.	367 kcal	52 g	70 mg	3 g	14 g	8 g	114 mg	30 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Slow Cooker Chicken Stew with Wild Rice	https://www.allrecipes.com/recipe/279223/slow-cooker-chicken-stew-with-wild-rice/	4.0	445.0	15.0	430.0	This easy chicken stew with wild rice features tons of hearty vegetables simmered together in a slow cooker for a warm, comforting meal that can be prepped ahead.	6 cups unsalted chicken broth, 2 cups chopped onion, 1.5 cups chopped carrot, 1.25 cups uncooked wild rice, 1 cup chopped celery, 1 (8 ounce) package sliced white mushrooms, 3 cloves garlic, minced, 1.5 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 pounds bone-in chicken breast halves, 5 sprigs fresh thyme, 2 bay leaves, 3 cups 2% milk, 0.5 cup all-purpose flour, 1 tablespoon chopped fresh parsley, or to taste	Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves., Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C)., Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves., Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.	361 kcal	37 g	74 mg	4 g	34 g	3 g	570 mg	9 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Pancakes	https://www.allrecipes.com/recipe/191514/wild-rice-pancakes/	4.2	30.0	10.0	20.0	Cooked wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.	3 eggs, 3 cups buttermilk, 1 teaspoon vanilla extract, 3 cups all-purpose flour, 0.25 cup white sugar, 1 tablespoon baking powder, 1.5 teaspoons ground nutmeg, 0.75 teaspoon salt, 3 tablespoons butter, melted, 1.25 cups cooked wild rice	Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice., Heat a lightly oiled griddle or skillet over medium-high heat., For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.	437 kcal	71 g	113 mg	3 g	15 g	5 g	742 mg	15 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Easy One Pan Taco Skillet	https://www.allrecipes.com/recipe/258047/easy-one-pan-taco-skillet/	4.9	25.0	5.0	20.0	Classic taco ingredients come together in a unique way. This deliciously easy recipe is one you'll love.	1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Long Grain & Wild, 1 pound extra lean ground beef, 0.5 cup frozen whole kernel corn, 1 cup shredded Cheddar cheese, 1 (1.25 ounce) package taco seasoning mix, 0.75 cup water, 2 green onions, sliced, 1 (12 ounce) bag tortilla chips	Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef., Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat., Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.	663 kcal	75 g	63 mg	4 g	27 g	9 g	1289 mg	2 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Stuffed Red Cabbage Rolls	https://www.allrecipes.com/recipe/282335/stuffed-red-cabbage-rolls/	NaN	80.0	25.0	50.0	Canned mushroom soup, ground beef, and a nutty wild and brown rice blend lend gourmet flavor to these stuffed red cabbage rolls.	1 tablespoon olive oil, 1 medium onion, diced, 1 pound ground beef, 2 tablespoons minced garlic, divided, 1 teaspoon salt, 1 teaspoon ground black pepper, 5 cups water, 2.5 cups uncooked brown and wild rice blend, 12 leaves red cabbage, or as needed, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 (8 ounce) can sauerkraut, drained	Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest., At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes., While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet., Add condensed soup to cooked rice. Mix in hamburger mixture., Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut., Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.	494 kcal	61 g	46 mg	7 g	25 g	6 g	1023 mg	6 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken and Wild Rice Soup	https://www.allrecipes.com/recipe/26375/chicken-and-wild-rice-soup/	4.4	30.0	5.0	25.0	Leftover rice and chicken are simmered with chicken broth, pearl onions, mushrooms and parsley before half-and-half is added in this quick, creamy soup.	1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix, 2 boneless chicken breast halves, cooked and cubed, 3 cups chicken broth, 1 (16 ounce) package frozen pearl onions, 1 cup sliced mushrooms, 1 stalk celery, diced, 2 tablespoons chopped fresh parsley, salt and pepper to taste, 1 cup half-and-half cream	Prepare rice mix according to package directions., In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes., For a thicker soup, stir in half-and-half and cook 5 minutes more.	375 kcal	43 g	68 mg	2 g	22 g	6 g	1456 mg	6 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Pan-Fried Mahi Mahi with Mushrooms and Wild Rice	https://www.allrecipes.com/recipe/284974/pan-fried-mahi-mahi-with-mushrooms-and-wild-rice/	5.0	20.0	5.0	15.0	Pan-fried mahi mahi fillets are cooked alongside mushrooms and spinach and served over a bed of hot wild rice in this quick and easy dinner for two.	1 tablespoon coconut oil, 2 (4 ounce) mahi mahi fillets, 1 cup fresh spinach leaves, 4 medium mushrooms, sliced, 1 tablespoon green onions, chopped, or to taste, 3 cloves garlic, minced, or to taste, 1 tablespoon chopped fresh basil, or to taste, sea salt to taste, 1 cup hot cooked wild rice	Heat oil on a griddle over medium heat. Add mahi mahi fillets to one side of the griddle and cook until it flakes easily with a fork, about 12 minutes, turning halfway through., At the same time, saute spinach, mushrooms, green onions, and garlic on the other side of the griddle. Add basil and salt to the vegetables and fish., Serve over wild rice.	256 kcal	21 g	82 mg	2 g	26 g	6 g	116 mg	1 g	8 g	0 g	2 servings	NaN	NaN
Africa	NaN	Wild Rice	Ground Turkey and Wild Rice Soup	https://www.allrecipes.com/recipe/282506/ground-turkey-and-wild-rice-soup/	5.0	65.0	15.0	50.0	Whether you eat it right away or freeze it for later, you'll love this easy ground turkey soup with wild rice.	1 pound ground turkey, 2 tablespoons salted butter, or to taste, 2 medium carrots, diced, 1 small onion, diced, 1 stalk celery, diced, 2 cloves garlic, minced, 4 cups chicken broth, or more to taste, 1 cup 1% milk, 1 tablespoon dried parsley, 1 tablespoon dried thyme, 1.5 teaspoons ground black pepper, 3.5 cups cooked wild rice	Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease., Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes., Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.	291 kcal	28 g	72 mg	3 g	22 g	4 g	892 mg	3 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Cajun Wild Rice	https://www.allrecipes.com/recipe/91463/cajun-wild-rice/	4.4	55.0	10.0	45.0	This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!	1 cup uncooked wild rice, 1 (14 ounce) can chicken broth, 0.25 cup water, 0.5 pound andouille sausage, diced, 0.5 cup diced sweet onion, 1 cup chopped fresh mushrooms, 1 tablespoon minced garlic, 1 (10.75 ounce) can condensed cream of mushroom soup	In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!	248 kcal	21 g	24 mg	2 g	9 g	4 g	989 mg	2 g	14 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken and Wild Rice Soup with Leeks	https://www.allrecipes.com/recipe/268957/chicken-and-wild-rice-soup-with-leeks/	NaN	95.0	15.0	80.0	Leeks and onions add amazing aroma to this warm and comforting chicken wild rice soup that's chock-full of vegetables.	1 tablespoon extra-virgin olive oil, 2 leeks - white parts only, halved lengthwise and sliced into 1/2-inch pieces, 1 large onion, chopped, 4 cloves garlic, minced, 2 tablespoons chicken bouillon base (such as Better Than Bouillon®), 8 cups hot water, 1 cup wild rice (such as Lundberg Wild Blend®), 1 tablespoon poultry seasoning, 0.75 pound cooked rotisserie chicken, shredded, 3 large multi-colored carrots, halved lengthwise and sliced into 1/2-inch pieces, 1 red bell pepper, chopped, 1 cup heavy cream, salt and ground black pepper to taste, 2 sprigs fresh thyme, or to taste	Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes., Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes., Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.	426 kcal	36 g	97 mg	6 g	23 g	11 g	496 mg	6 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Curried Wild Rice and Squash Soup	https://www.allrecipes.com/recipe/29776/curried-wild-rice-and-squash-soup/	4.1	90.0	15.0	75.0	Yummy curried wild rice and squash soup.	1 cup uncooked wild rice, 3 cups water, 2.5 pounds butternut squash - peeled, seeded, and cubed, 2.5 cups chicken broth, 0.5 cup orange juice, 2 tablespoons butter, 1 medium onion, chopped, 1 clove garlic, finely chopped, 1.5 teaspoons curry powder, 1.25 teaspoons salt, 0.5 teaspoon ground black pepper	In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes., Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice., Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally., In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.	309 kcal	61 g	15 mg	8 g	8 g	4 g	784 mg	11 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Best Ever Rice Stuffing	https://www.allrecipes.com/recipe/258048/best-ever-rice-stuffing/	4.9	35.0	5.0	30.0	Once you taste this scrumptious stuffing you'll understand why we call it the "best ever." It's amazing how pecans and an orange add a flavorful twist to rice stuffing.	1 (6.0 ounce) package UNCLE BEN'S® Long Grain & Wild Rice Original Recipe, 2 tablespoons butter, 1 large orange, zested and juiced, 0.5 cup toasted, chopped pecans	In a saucepan, saute rice in butter until brown, stirring frequently., Stir in contents of seasoning packet and orange zest., Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice., Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes., Stir in toasted pecans.	325 kcal	39 g	15 mg	3 g	6 g	5 g	542 mg	6 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Vegetable Wild Rice Salad	https://www.allrecipes.com/recipe/233717/vegetable-wild-rice-salad/	5.0	45.0	20.0	25.0	Wild rice is mixed with a variety of colorful vegetables in a simple vinaigrette dressing creating a salad that will be the star of the party at your next pot luck.	1.5 cups water, 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®), 1 (10 ounce) package frozen peas, 1 (6.5 ounce) jar marinated artichoke hearts, drained, 1 (6 ounce) can sliced black olives, drained, 1 cup diced roma tomatoes, 1 bunch fresh parsley, finely chopped, 3 green onions, sliced, 0.5 cup white balsamic vinegar, 0.25 cup canola oil, 0.25 cup white sugar	Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool., Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool., Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture., Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.	252 kcal	35 g	NaN	4 g	5 g	1 g	634 mg	12 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken and Snap Pea Wild Rice Salad	https://www.allrecipes.com/recipe/214960/chicken-and-snap-pea-wild-rice-salad/	4.7	315.0	25.0	20.0	A safflower-tarragon vinaigrette and toasted almonds flavor this filling salad.	1.5 cups uncooked wild rice, 6 cups water, 0.33333334326744 cup tarragon vinegar, 3 tablespoons Dijon mustard, 1 tablespoon white sugar, 1 teaspoon salt, 1 clove garlic, minced, 1 teaspoon dried tarragon, crumbled, 0.5 teaspoon black pepper, 0.5 teaspoon crushed red pepper flakes, 0.66666668653488 cup safflower oil, 3 cups cubed cooked chicken, 1 cup sliced celery, 0.5 cup chopped fresh parsley, 0.5 cup sliced green onion, 0.5 pound sugar snap peas, strings removed, 0.5 cup toasted slivered almonds	Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold., Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight., Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.	326 kcal	19 g	32 mg	3 g	16 g	2 g	390 mg	2 g	21 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken Wild Rice Stuffed Red Peppers	https://www.allrecipes.com/recipe/231807/chicken-wild-rice-stuffed-red-peppers/	4.4	120.0	15.0	100.0	Red bell peppers are stuffed with a creamy chicken and wild rice filling perfect for weeknights or dinner parties.	3 cups chicken broth, 1 cup wild rice, cooking spray, 1 (26.5 ounce) can cream of mushroom soup, 1 pound cubed cooked chicken, 0.5 cup diced carrot, 0.25 cup diced onion, 2 teaspoons red pepper flakes, 4 large red bell peppers, halved lengthwise and seeded	Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes., Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray., Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice., Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil., Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.	260 kcal	28 g	30 mg	3 g	16 g	2 g	1000 mg	6 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice with Rosemary and Cashew Stuffing	https://www.allrecipes.com/recipe/46219/wild-rice-with-rosemary-and-cashew-stuffing/	4.6	25.0	5.0	20.0	Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.	1 teaspoon olive oil, 0.5 cup onion, chopped, 0.5 cup chopped fresh mushrooms, 1 cup chopped cashews, 1 tablespoon chopped fresh rosemary, 1.75 cups chicken stock, 1 cup long grain and wild rice mix	Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan., Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.	301 kcal	31 g	0 mg	2 g	8 g	3 g	847 mg	4 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Mushroom Casserole	https://www.allrecipes.com/recipe/278480/wild-rice-mushroom-casserole/	NaN	180.0	15.0	105.0	For a side dish casserole to serve at holidays or large family gatherings, try this easy white and wild rice hot dish with mushrooms and Parmesan cheese.	1 cup uncooked wild rice, 6 tablespoons butter, divided, 1 pound sliced fresh mushrooms, 0.5 medium onion, chopped, 0.75 cup uncooked white rice, 0.5 cup freshly grated Parmesan cheese, divided, 3 cups chicken broth, 1.5 cups heavy cream, 0.5 cup slivered almonds, 2 teaspoons salt, 0.25 teaspoon ground black pepper	Cover wild rice with boiling water and soak for 1 hour. Drain., Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish., Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes., Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil., Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese., Increase the oven temperature to 425 degrees F (220 degrees C)., Bake casserole until cheese and butter have melted, about 5 more minutes.	300 kcal	23 g	61 mg	2 g	7 g	11 g	786 mg	2 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice and Apple Dressing	https://www.allrecipes.com/recipe/125475/wild-rice-and-apple-dressing/	3.8	90.0	20.0	70.0	This recipe makes a unique holiday dressing, with wild rice and chopped apple mixed in with the bread, celery, sage, and onion.	1 cup brown rice, 4 cups water, 1 cup instant long grain and wild rice, 1 (1 pound) loaf white bread, cut into 1/2-inch cubes, 1 teaspoon dried sage, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 4 stalks celery, grated, 4 carrots, grated, 1 small onion, grated, 2 Granny Smith apples - peeled, cored and chopped, 1 cup chicken broth	In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes., Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on., In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil., Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.	156 kcal	32 g	NaN	2 g	4 g	0 g	296 mg	4 g	1 g	0 g	16 servings	NaN	NaN
Africa	NaN	Wild Rice	Seattle's Favorite Kale Salad	https://www.allrecipes.com/recipe/240553/seattles-favorite-kale-salad/	4.1	60.0	15.0	35.0	Kale salad with warm wild rice and cabbage is tossed in a tangy lemon dressing and tastes just like the kale salad from Seattle's PCC Natural Market.	0.5 cup freshly squeezed lemon juice, 0.25 cup extra-virgin olive oil, 2 teaspoons Dijon mustard, salt and ground black pepper to taste, 5 cups water, 2 cups uncooked wild rice, 1 teaspoon butter, 4 cups finely sliced red cabbage, 2 large red bell peppers - seeded, cored, and chopped, 2 bulbs fennel, trimmed and chopped, 2 bunches kale, leaves stripped from stems and torn into pieces, 0.25 lemon, juiced, or to taste	Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth., Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly., Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.	211 kcal	35 g	1 mg	6 g	8 g	1 g	103 mg	3 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wild Rice	Creamy Chicken, Leek, and Wild Rice Soup	https://www.allrecipes.com/recipe/284993/creamy-chicken-leek-and-wild-rice-soup/	4.0	65.0	15.0	50.0	This hearty chicken and wild rice soup flavored with a creamy leek broth is a soup cook-off winner you'll definitely want to try.	4 cups chicken stock, 2 cups water, 1 (14.5 ounce) can chicken broth, 2 (1.8 ounce) packages dry leek soup mix, 1 cup diced carrots, 2 stalks celery, diced, 2 cups shredded cooked chicken, 1 (6 ounce) package long grain and wild rice mix, 8 ounces half-and-half, 1 teaspoon black pepper, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour	Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil., Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch., Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.	390 kcal	40 g	69 mg	2 g	19 g	8 g	2421 mg	3 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Jenny's Birthday Chocolate Swiss Roll	https://www.allrecipes.com/recipe/273681/jennys-birthday-chocolate-swiss-roll/	NaN	75.0	30.0	15.0	Tender chocolate cake and homemade whipped cream frosting are rolled together to create a decadent Swiss roll dessert that's sure to please at any birthday party or gathering.	cooking spray, 1 cup all-purpose flour, 2 tablespoons all-purpose flour, 0.33333334326744 cup unsweetened cocoa powder, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 5 eggs, 1.5 cups white sugar, 0.5 cup water, 1.5 teaspoons vanilla extract, 1 tablespoon confectioners' sugar, or as needed, 1.5 cups heavy whipping cream, 3 tablespoons confectioners' sugar, 1 teaspoon vanilla extract, 1 tablespoon confectioners' sugar, or as needed	Preheat the oven to 375 degrees F (190 degrees C). Line all sides of a 17x12x1-inch baking pan with aluminum foil. Spray with cooking spray., Stir 1 cup plus 2 tablespoons flour, cocoa, baking powder, and salt together in a bowl. Set aside., Beat eggs in a large mixing bowl using an electric mixer until very thick and lemon-colored, about 5 minutes. Gradually beat in white sugar until combined. Blend water and vanilla extract into mixture on low speed until combined., Gradually sift flour mixture into egg mixture, beating just until batter is smooth. Pour batter into the prepared pan, spreading to corners., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes., Cover a tray or pan with a paper towel and sprinkle it with confectioners' sugar. Loosen cake from the edges of the baking pan and carefully invert onto the sugared paper towel; cake will be bottom-side up. Carefully remove the aluminum foil from cake bottom, trimming off stiff edges if necessary., Roll cake from the narrow end while hot, bottom-side out, including paper towel. Cool completely on a wire rack, about 30 minutes., Unroll cake and remove the paper towel., Whip heavy cream in a large bowl using an electric mixer until stiff peaks are just about to form. Beat in confectioners' sugar and vanilla extract until peaks form, making sure not to overbeat as cream will become lumpy and butter-like., Spread whipped cream over cooled cake. Roll cake back up and sprinkle with 1 tablespoon confectioners' sugar.	251 kcal	34 g	101 mg	1 g	4 g	7 g	171 mg	24 g	12 g	0 g	14 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Cheese Soup	https://www.allrecipes.com/recipe/21008/wild-rice-cheese-soup/	4.6	90.0	20.0	60.0	The original recipe calls for italian sausage, but this cheesy soup is great with ground beef or venison.	1 pound ground Italian sausage, 1 small onion, diced, 1 cup uncooked wild rice, 1 (10.75 ounce) can condensed cream of potato soup, 1 (10.75 ounce) can condensed cream of chicken soup, 1 cup milk, 1 cup evaporated milk, 1 pound processed cheese, cubed	In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside., In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.	372 kcal	19 g	70 mg	1 g	17 g	12 g	1115 mg	7 g	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Soup V	https://www.allrecipes.com/recipe/23877/wild-rice-soup-v/	4.3	90.0	15.0	75.0	A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth.	1 cup uncooked wild rice, 1 tablespoon butter, 1 onion, chopped, 0.25 cup all-purpose flour, 1 quart chicken broth, 2 large carrots, shredded, 3 cups cubed cooked ham, 0.5 cup milk, 2 tablespoons chopped fresh parsley, 0.25 cup sweet vermouth	In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside., Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes., Stir in vermouth and simmer 30 minutes more. Serve.	312 kcal	25 g	45 mg	2 g	17 g	6 g	907 mg	4 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Vegan Wild Rice Salad	https://www.allrecipes.com/recipe/285221/vegan-wild-rice-salad/	NaN	60.0	5.0	40.0	Sweet, tart grapes and cranberries mingle with chickpeas and scallions in a quick and easy vegan wild rice salad that's perfect for parties.	3 cups water, 1 cup wild rice, 6 stalks green onion, 0.5 cup sliced red grapes, 0.5 cup rinsed canned chickpeas, 0.25 cup dried cranberries, 1 teaspoon minced garlic, 1 teaspoon chopped fresh rosemary, 2 medium lemons, 1 pinch salt, 1 pinch dried oregano, 2 tablespoons maple syrup, 1 tablespoon extra-virgin olive oil	Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart., Drain and place in the refrigerator to cool for about 15 minutes., Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary., Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify., Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.	291 kcal	61 g	NaN	8 g	9 g	1 g	143 mg	16 g	5 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken and Wild Rice Bake	https://www.allrecipes.com/recipe/285008/chicken-and-wild-rice-bake/	NaN	70.0	10.0	55.0	This creamy, cheesy chicken and wild rice bake is perfect for feeding a crowd, and it's ready in just over an hour.	2 (6.1 ounce) boxes fast-cooking long grain and wild rice mix, 1.75 cups water, 5 tablespoons butter, divided, 1 large sweet onion, chopped, 5 cups cubed cooked chicken, 4 cups shredded Cheddar cheese, divided, 2 (10.75 ounce) cans condensed cream of mushroom soup, 2 (8 ounce) cans sliced water chestnuts, drained, 1 (16 ounce) container sour cream, 1 cup milk, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 cup soft bread crumbs, 0.25 cup sliced toasted almonds	Combine rice, contents of included seasoning packet, 1 3/4 cups water, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to medium or medium-low, and simmer, covered, for 5 minutes. Remove from heat and set aside until water is absorbed, about 5 minutes., Preheat the oven to 350 degrees F (175 degrees C)., Melt remaining butter in a large skillet over medium-high heat. Add onion and saute until soft, about 5 minutes. Transfer to a large baking dish with cooked rice. Add chicken, 3 cups Cheddar cheese, condensed soup, water chestnuts, sour cream, milk, salt, and pepper and stir until well mixed. Top with bread crumbs., Bake in the preheated oven for 35 to 40 minutes. Sprinkle with remaining Cheddar cheese and almonds and continue to bake until cheese has melted, about 5 minutes longer.	696 kcal	43 g	137 mg	2 g	38 g	22 g	1443 mg	5 g	41 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken Breast and Rice Casserole	https://www.allrecipes.com/recipe/280040/chicken-breast-and-rice-casserole/	5.0	95.0	20.0	75.0	Crunchy nuts join mushrooms and a cracker and cheese topping in this family-friendly chicken and rice casserole.	3 cups water, divided, 1 cup uncooked white rice, 0.5 cup uncooked wild rice, 2 teaspoons olive oil, 2 cups sliced fresh mushrooms, 1 medium onion, coarsely chopped, 3 cooked skinless, boneless chicken breast halves, chopped, 0.5 cup chopped pecans, 0.25 cup sunflower seeds, 0.5 cup mayonnaise, 0.5 cup sour cream, 1 tablespoon prepared yellow mustard, salt and ground black pepper to taste, 0.25 cup crushed saltine crackers, or more as needed, 0.5 cup shredded Cheddar cheese	Preheat the oven to 350 degrees F (175 degrees C)., Bring 2 cups water and white rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes., At the same time, bring remaining 1 cup water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes., Heat oil in a frying pan over medium-high heat. Add mushrooms and onion and saute until soft, 5 to 7 minutes. Set aside in a large bowl and stir in diced chicken, pecans, and sunflower seeds. Stir in cooked rice. Add mayonnaise, sour cream, mustard, salt, and pepper. Transfer to a casserole dish. Spread crushed saltine crackers over top., Bake in the preheated oven for 25 minutes. Spread Cheddar cheese over the casserole and return to the oven until cheese melts, about 5 minutes more. Serve hot.	442 kcal	33 g	46 mg	3 g	19 g	6 g	223 mg	2 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Bellepepper's Orzo and Wild Rice Salad	https://www.allrecipes.com/recipe/233394/bellepeppers-orzo-and-wild-rice-salad/	4.9	30.0	30.0	NaN	Orzo and wild rice are tossed with pecans, almonds, and a colorful variety of veggies in a homemade vinaigrette for a crowd-pleasing salad.	2 cups cooked orzo, 0.5 cup cooked wild rice, 0.5 cup diced orange bell pepper, 0.5 cup diced red bell pepper, 0.5 cup frozen corn, thawed, 0.5 cup dried currants, 0.25 cup diced red onion, 0.25 cup vegetable oil, 3 tablespoons white sugar, 2 tablespoons white wine vinegar, 2 tablespoons cider vinegar, 1 teaspoon minced fresh onion, 1 pinch ground white pepper, 1 pinch paprika, 1 pinch garlic powder, or to taste, salt to taste, salt and ground black pepper to taste, 0.25 cup chopped toasted pecans, 0.25 cup toasted slivered almonds, 0.25 cup chopped fresh parsley	Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl., Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth., Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.	298 kcal	37 g	NaN	4 g	6 g	2 g	6 mg	17 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Easy Shredded Chicken and Rice Soup	https://www.allrecipes.com/recipe/282713/easy-shredded-chicken-and-rice-soup/	NaN	55.0	20.0	35.0	Use leftover shredded chicken or pick up a rotisserie chicken from the store for this easy soup recipe that has great flavor thanks to boxed rice seasoning and root vegetables.	2 tablespoons vegetable oil, 1 medium onion, chopped, 2 cloves garlic, minced, 3 (32 ounce) cartons low-sodium chicken broth, 2 cups shredded cooked chicken, 1 cup diced carrots, 1 medium sweet potato, peeled and diced, 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet, 1 large bay leaf, 0.5 cup grated sharp Cheddar cheese	Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes., Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes., Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.	265 kcal	26 g	39 mg	2 g	19 g	3 g	564 mg	4 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Imitation Crab and Wild Rice	https://www.allrecipes.com/recipe/283523/imitation-crab-and-wild-rice/	NaN	40.0	10.0	30.0	A package of wild rice is turned into a noteworthy side dish with the easy addition of imitation crab, black beans, and corn.	2.25 cups water, 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet, 2 tablespoons salted butter, divided, 0.5 cup diced onions, 1 (15 ounce) can black beans, rinsed and drained, 1 cup frozen corn, 1 (8 ounce) package imitation crabmeat, chopped, 0.5 teaspoon ground white pepper	Combine water, wild rice mix, contents of seasoning packet, and 1 tablespoon butter in a medium saucepan. Stir well and bring to a boil. Reduce heat to low or medium-low, cover, and simmer until water is absorbed, about 25 minutes., While rice is cooking, melt remaining 1 tablespoon butter in a large frying pan over low heat. Add onion and cook until translucent, 8 to 10 minutes. Add beans and corn; cook, stirring often, until heated through, about 5 minutes. Add imitation crab and season with pepper. Saute until imitation crab is warm, 3 to 5 minutes., Mix cooked rice into the crab mixture and serve immediately.	398 kcal	70 g	27 mg	10 g	16 g	4 g	1554 mg	7 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Brown and Wild Rice Salad with Grapes and Kale	https://www.allrecipes.com/recipe/281414/brown-and-wild-rice-salad-with-grapes-and-kale/	5.0	130.0	10.0	40.0	Tossed in a sweet and tangy dressing with fresh kale, nuts, fruit, and other vegetables, this brown and wild rice salad is perfect for summer gatherings.	1.5 cups brown and wild rice mix, 2 cups water, 1 cup orange juice, 0.5 teaspoon salt, or to taste, 0.33333334326744 cup agave nectar, 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1.5 cups chopped kale leaves, 0.5 cup chopped red bell pepper, 0.5 cup toasted pine nuts, 0.25 cup halved seedless red grapes, 2 tablespoons chopped celery, 1 tablespoon chopped fresh parsley, or to taste, 1 tablespoon chopped fresh basil, or to taste, 1 lemon, zested	Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes., Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing., Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.	220 kcal	32 g	NaN	2 g	4 g	1 g	398 mg	15 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Sarah's Vegetarian Stuffing	https://www.allrecipes.com/recipe/281907/sarahs-vegetarian-stuffing/	5.0	300.0	35.0	85.0	Packed with flavor thanks to a variety of herbs, vegetables, and fruit, this vegetarian stuffing recipe will win everyone over this Thanksgiving.	1 (16 ounce) loaf French bread, cut into 1-inch cubes, 0.5 cup salted butter, 1 (8 ounce) package sliced fresh mushrooms, 3 stalks celery, sliced into 1/4-inch pieces, 1 medium yellow onion, diced, 0.75 medium red apple - peeled, cored, and diced, 0.75 cup dried cranberries, 1.5 cups cooked wild rice, 0.25 cup chopped fresh parsley, 0.5 tablespoon jarred minced garlic, 0.75 teaspoon poultry seasoning, 0.5 teaspoon ground dried sage, 0.5 teaspoon dried thyme leaves, 0.5 teaspoon salt, 0.25 teaspoon dried marjoram, 0.25 teaspoon ground black pepper, 1 cup Vegetable broth	Preheat the oven to 175 degrees F (80 degrees C). Spread bread cubes out onto 2 baking sheets., Bake in the preheated oven, stirring occasionally, for 30 minutes. Turn the oven off and leave bread in the oven until hard and completely dry, up to 3 hours. If your bread is not dry, it will be soggy in the end. Remove bread from oven and pour into a large bowl., Preheat the oven to 375 degrees F (190 degrees C)., Melt butter in a large pan over medium to medium-high heat. Add mushrooms, celery, onion, apple, and cranberries. Saute until all vegetables are tender, about 10 minutes. Stir in cooked rice, parsley, garlic, poultry seasoning, sage, thyme, salt, marjoram, and pepper., Pour vegetable and fruit mixture over the bread and stir until completely mixed in. Pour 1 cup vegetable broth over bread mixture, using only enough to moisten every piece of bread. Bread should not be dry at all but should also not be soggy. Transfer mixture into a 9x13-inch casserole dish and cover with aluminum foil., Bake in the preheated oven until heated through, 30 to 45 minutes. Uncover and continue to bake until golden, about 15 minutes more.	238 kcal	36 g	20 mg	3 g	6 g	5 g	447 mg	8 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wild Rice	Chicken Wild Rice Soup I	https://www.allrecipes.com/recipe/18448/chicken-wild-rice-soup-i/	4.7	145.0	15.0	130.0	A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.	0.5 cup butter, 1 finely chopped onion, 0.5 cup chopped celery, 0.5 cup sliced carrots, 0.5 pound fresh sliced mushrooms, 0.75 cup all-purpose flour, 6 cups chicken broth, 2 cups cooked wild rice, 1 pound boneless skinless chicken breasts, cooked and cubed, 0.5 teaspoon salt, 0.5 teaspoon curry powder, 0.5 teaspoon mustard powder, 0.5 teaspoon dried parsley, 0.5 teaspoon ground black pepper, 1 cup slivered almonds, 3 tablespoons dry sherry, 2 cups half-and-half	Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer., Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)	529 kcal	29 g	97 mg	4 g	33 g	14 g	1514 mg	3 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wild Rice	Ekaterina's Wild Rice and Kale Salad	https://www.allrecipes.com/recipe/255848/ekaterinas-wild-rice-and-kale-salad/	4.0	93.0	15.0	78.0	Wild rice and barley are mixed with sauteed kale, raisins, walnuts, and feta cheese in this warm and crunchy salad with a hint of spice.	3.25 cups water, divided, 0.5 cup wild rice, 0.5 cup barley, 1 teaspoon olive oil, or as desired, 1 cup chopped kale, 0.5 cup raisins, 0.5 cup chopped walnuts, 0.5 cup crumbled feta cheese, 2 tablespoons chipotle mustard, ground black pepper to taste	Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes., Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes., Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes., Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.	389 kcal	53 g	17 mg	7 g	12 g	4 g	314 mg	14 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wild Rice	Calico Wild Rice Soup	https://www.allrecipes.com/recipe/13383/calico-wild-rice-soup/	3.5	0.0	NaN	NaN	Bell peppers are combined in chicken stock with wild rice in this corn starch thickened soup flavored with tarragon.	2 cups wild rice, 6 cups water, 4 cups chicken broth, 1 cup frozen corn kernels, 0.5 cup chopped green onions, 2 tablespoons red bell pepper, chopped, 2 tablespoons chopped green bell pepper, 1 tablespoon chopped fresh parsley, 1 teaspoon dried tarragon, 2 tablespoons cornstarch, 2 tablespoons water	In a medium sauce pan cook rice in 6 cups water until cooked through and tender., In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender., In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.	256 kcal	50 g	NaN	4 g	12 g	0 g	516 mg	3 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Instant Pot Chicken and Wild Rice Chowder	https://www.allrecipes.com/recipe/277361/instant-pot-chicken-and-wild-rice-chowder/	NaN	45.0	10.0	30.0	Leftover chicken, wild rice, canned soup, and Cheddar cheese are transformed in the Instant Pot into a delicious rice chowder.	3 tablespoons butter, 0.5 cup sliced mushrooms, 1 shallot, finely chopped, 1 clove garlic, minced, 1 (6 ounce) box uncooked long grain and wild rice mix, with seasoning packet, 1.75 cups water, 3 cups cubed, cooked chicken, 1 (10.5 ounce) can condensed cream of chicken soup, 1 cup fat-free half-and-half, 1 cup low-sodium chicken broth, 2 tablespoons chopped pimento peppers, 1 cup freshly grated Cheddar cheese	Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid., Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid., Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.	465 kcal	32 g	96 mg	1 g	28 g	11 g	1040 mg	4 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wild Rice	Wild Rice Soup II	https://www.allrecipes.com/recipe/13273/wild-rice-soup-ii/	3.8	0.0	NaN	NaN	In this recipe, dried lentils and wild rice are combined in vegetable stock with a bag of frozen mixed vegetables, milk and processed American cheese.	0.5 cup dry lentils, 3 cups water, 1 (6 ounce) package uncooked wild rice, 1 (14.5 ounce) can vegetable broth, 1 (10 ounce) package frozen mixed vegetables, 1 cup milk, 1.5 cups shredded American cheese	Rinse and sort lentils, discarding any debris or blemished lentils., Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils., Using a medium saucepan cook rice according to package directions., In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.	326 kcal	41 g	33 mg	9 g	18 g	7 g	621 mg	4 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Chicageaux Spicy Smokehouse Tots	https://www.allrecipes.com/recipe/8539817/chicageaux-spicy-smokehouse-tots/	NaN	45.0	15.0	30.0	Tater tots are piled with barbecue-spiced chicken simmered in hot sauce, melted cheese, and queso blanco, then finished with pickled onion, for a spicy, saucy, delicious meal or a very substantial appetizer.	1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), 3 tablespoons olive oil, divided, or as needed, 3 tablespoons barbeque seasoning, divided, or to taste, 4 skinless, boneless chicken thighs, 4 tablespoons butter, 25 cups hot pepper sauce (such as Frank's RedHot®), or to taste, 1 tablespoon hot honey, or to taste, 2 cups shredded Mexican-style cheese blend, 1 cup white Mexican cheese sauce (queso blanco), 0.25 cup pickled red onions, or to taste, 1 tablespoon chopped fresh parsley, or to taste	Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub., Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions., Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium., Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer., Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces., Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds., Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.	961 kcal	78 g	145 mg	9 g	39 g	23 g	33075 mg	NaN	61 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Cowboy Casserole	https://www.allrecipes.com/recipe/8527282/cowboy-casserole/	NaN	75.0	NaN	55.0	This hearty cowboy casserole is comfort food at its best with a creamy filling and crispy tots.	2 slices thick-cut bacon, chopped, 1 cup chopped yellow onion, 1 cup chopped red bell pepper, 1 pound ground sirloin, 8 ounces hot pork country sausage (such as Jimmy Dean), 2 teaspoons chopped garlic, 1 (10.75 ounce) can condensed cream of mushroom soup (such as Campbell's®), 0.5 cup whole milk, 0.25 cup sour cream, 0.5 teaspoon kosher salt, 0.5 teaspoon black pepper, 1 cup frozen corn kernels, 1.5 cups shredded extra-sharp Cheddar cheese, divided, 1 (32 ounce) package frozen tater tots, 2 tablespoons chopped fresh flat-leaf parsley	Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center position., Heat a large cast-iron skillet over medium. Add bacon and cook, stirring often, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving 2 tablespoons of the drippings., Add onion and bell pepper to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Increase heat to medium-high and add ground beef and sausage. Cook, stirring, until beef is crumbly, browned, and no longer pink, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and drain fat, if desired. Stir in soup, milk, sour cream, salt, and black pepper. Stir in corn, bacon, and 1/2 cup of the cheese., Sprinkle top evenly with remaining 1 cup cheese and arrange tots in concentric circles over cheese layer (there will be about 1 1/2 cups tots leftover; reserve for another use)., Bake in the preheated oven until top is golden brown and beef mixture is bubbly, about 35 minutes. Let sit for 5 minutes before serving. Sprinkle with parsley and serve hot.	782 kcal	54 g	116 mg	5 g	36 g	18 g	1652 mg	NaN	51 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tot Casserole	https://www.allrecipes.com/recipe/222037/tater-tots-r-casserole/	4.5	45.0	5.0	40.0	This Tater Tot casserole is easy to make with ground beef, cream of mushroom soup, and lots of Cheddar cheese for a tasty comfort food classic.	1 pound ground beef, 1 (10.5 ounce) can condensed cream of mushroom soup, salt and ground black pepper to taste, 1 (16 ounce) package frozen tater tots, 2 cups shredded Cheddar cheese	Preheat the oven to 350 degrees F (175 degrees C)., Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until completely browned and crumbly, 7 to 10 minutes. Stir in condensed soup; season with salt and black pepper., Transfer beef mixture to a 9x13-inch baking dish; layer tater tots evenly on top and sprinkle with Cheddar cheese., Bake in the preheated oven until tater tots are golden brown and hot, 30 to 45 minutes.	345 kcal	17 g	65 mg	1 g	19 g	10 g	700 mg	1 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tot Taco Casserole	https://www.allrecipes.com/recipe/218573/tater-tot-taco-casserole/	4.6	75.0	15.0	60.0	A Mexican-inspired Tater Tot casserole recipe that is a fun and tasty twist on taco night, mixed with a favorite side of tots and baked all together.	cooking spray, 1 pound ground beef, 1 (16 ounce) bag frozen whole-kernel corn with red and green bell peppers, 1 (12 ounce) can black beans, rinsed and drained, 1 small onion, diced, 1 clove garlic, minced, 1 (1 ounce) packet taco seasoning mix, 1 (12 ounce) bag shredded Mexican cheese blend, 1 (16 ounce) package frozen bite-sized potato nuggets (such as Tater Tots®), 1 (12 fluid ounce) can enchilada sauce	Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray., Cook ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add in frozen corn, black beans, onion, garlic, and taco seasoning mix to ground beef; cook and stir another 10 minutes. Set aside to cool slightly., Combine ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the potato nuggets; stir to combine., Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour remaining enchilada sauce over the potatoes., Bake in the preheated oven for 40 minutes. Sprinkle remaining cheese over the casserole and return to the oven until the cheese is melted and bubbly, about 5 minutes more.	477 kcal	38 g	76 mg	6 g	25 g	13 g	1305 mg	2 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Easy Tater Tot Casserole	https://www.allrecipes.com/recipe/241939/easy-tater-tot-casserole/	4.7	60.0	5.0	55.0	Frozen Tater Tots, Cheddar cheese, ground beef, and cream of mushroom soup combine for a comfort food classic in this recipe.	1.5 pounds ground beef, 1 cup diced onion, 1 pinch garlic powder, or to taste, 1 pinch salt and ground black pepper to taste, 1 (26.5 ounce) can condensed cream of mushroom soup, 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), 2 cups shredded Cheddar cheese, 1 pinch paprika, or to taste, 1 pinch dried parsley flakes, or to taste	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish., Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish., Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture., Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.	469 kcal	23 g	82 mg	2 g	24 g	13 g	1077 mg	3 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tots Casserole	https://www.allrecipes.com/recipe/237677/tater-tots-casserole/	4.5	65.0	15.0	50.0	This version of the classic casserole using Tater Tots® has layers of potatoes, cheese, and ground beef for a savory, comfort-food classic.	cooking spray, 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), divided, 1 pound ground beef, 1 cup chopped onion, 2 teaspoons Worcestershire sauce, 2 teaspoons Montreal-style steak seasoning, 1 teaspoon garlic powder, 0.5 teaspoon ground black pepper, 1 (10.75 ounce) can condensed cream of mushroom soup, 0.5 cup milk, 0.5 cup grated Cheddar cheese, 1 teaspoon Worcestershire sauce, 1 cup grated Cheddar cheese	Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray., Spread 20 potato nuggets in the casserole dish., Bake in preheated oven until warmed through, about 10 minutes., Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper., Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl., Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets., Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.	440 kcal	34 g	61 mg	3 g	19 g	10 g	1131 mg	3 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tot Casserole II	https://www.allrecipes.com/recipe/17437/tater-tot-casserole-ii/	4.4	70.0	10.0	60.0	This is a recipe for tater tot casserole without meat that everyone will love — vegetarian or not. Simply bake tots, cheese, and mushroom soup.	cooking spray, 1 (32 ounce) package frozen potato rounds, 1 (16 ounce) container sour cream, 1 cup shredded Cheddar cheese, 1 (10.5 ounce) can condensed cream of mushroom soup, 1 (6 ounce) can French-fried onions	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish., Arrange tater tots in the prepared baking dish., Combine sour cream, cheese, and condensed soup in a mixing bowl. Pour this mixture over tater tots. Sprinkle onions over the top of the casserole., Bake in the preheated oven for 45 to 60 minutes.	718 kcal	56 g	53 mg	4 g	12 g	21 g	1330 mg	2 g	53 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tot Hot Dish II	https://www.allrecipes.com/recipe/23069/tater-tot-hot-dish-ii/	4.4	70.0	10.0	60.0	Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole.	1.5 pounds lean ground beef, 1 onion, chopped, 0.75 teaspoon salt, 1 pinch ground black pepper, 1 (32 ounce) package tater tots, thawed, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of celery soup, 1 (6 ounce) can French-fried onion rings	Preheat oven to 350 degrees F (175 degrees C)., In a large skillet cook ground beef with onion, salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish. Add tater tots; mix cream of mushroom and cream of celery soup together and pour mixture over dish. Top with onion rings, if using., Bake in preheated oven for 1 hour.	744 kcal	60 g	68 mg	4 g	25 g	14 g	1706 mg	3 g	48 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Yummy Tater Tot Casserole	https://www.allrecipes.com/recipe/177229/yummy-tater-tot-casserole/	4.4	65.0	15.0	50.0	This casserole uses frozen tater tots with canned cream of mushroom soup and is topped with sour cream-and-onion potato chips.	1 tablespoon vegetable oil, 1 large onion, chopped, 1 (32 ounce) package frozen tater tots, (such as McCain® Tasti Taters), 1 (10.75 ounce) can cream of mushroom soup, 8 ounces sour cream, 1 cup melted butter, 1.5 cups shredded Cheddar cheese, 1 tablespoon ground black pepper, salt to taste, 1 (7 ounce) bag sour cream-and-onion-flavored potato chips, crushed	Preheat an oven to 350 degrees F (175 degrees C). Grease a large casserole dish., Heat the vegetable oil in a skillet over medium heat; cook the onion in the hot oil until softened, 5 to 7 minutes. Mix the cooked onions, tater tots, mushroom soup, sour cream, butter, pepper, and salt together in a large bowl until the tater tots are evenly coated. Stir the Cheddar cheese in a little bit at a time until evenly distributed throughout the mixture; pour into the prepared dish. Sprinkle the potato chips over the top., Bake until golden brown on top, 45 to 60 minutes.	487 kcal	31 g	65 mg	3 g	8 g	19 g	777 mg	2 g	39 g	0 g	12 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	NaN	https://www.allrecipes.com/gallery/recipes-with-tater-tots/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Cheeseburger Casserole with Tater Tots	https://www.allrecipes.com/recipe/279271/cheeseburger-casserole-with-tater-tots/	4.4	60.0	15.0	45.0	Convenience items such as condensed soup and frozen potato nuggets join Cheddar cheese and ground beef in this cheeseburger casserole topped with crunchy Tater Tots.	1 large onion, chopped into 1-inch pieces, butter-flavored cooking spray (such as Pam®), 2 pounds ground beef, 2 (10.75 ounce) cans condensed golden mushroom soup (such as Campbell's®), 3 cups shredded sharp Cheddar cheese, 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)	Place onion in a microwave-safe bowl and cover with water. Microwave on high until soft, 7 to 8 minutes. Drain., Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray., Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease., Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on cheese., Bake in the preheated oven for 20 minutes. Lightly spray potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.	465 kcal	24 g	85 mg	2 g	24 g	14 g	921 mg	2 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Quick and Easy Tater Tot Casserole	https://www.allrecipes.com/recipe/24520/quick-and-easy-tater-tot-casserole/	4.3	75.0	15.0	60.0	This is a quick and easy tater tot casserole the whole family will love, especially those picky eaters!	1 pound ground beef, 1 pinch garlic powder, salt and pepper to taste, 1 (32 ounce) package tater tots, thawed, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of celery soup, 1 (10.75 ounce) can milk, 1 pinch garlic powder	Preheat the oven to 375 degrees F (190 degrees C)., Crumble ground beef into a 9x13-inch baking pan. Sprinkle beef with garlic powder, salt, and pepper. Cover beef with tater tots., In a bowl, stir together mushroom soup, celery soup, and milk. Pour the soup mixture over the tater tots and beef and sprinkle with additional garlic powder., Bake in preheated oven for 60 minutes.	509 kcal	47 g	62 mg	4 g	22 g	8 g	1385 mg	5 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tot Casserole III	https://www.allrecipes.com/recipe/26668/tater-tot-casserole-iii/	4.1	45.0	15.0	30.0	This hearty favorite with ground beef, mushroom soup, French-style green beans and tater tots will please the whole family.	0.5 pound ground beef, 1 (10.75 ounce) can condensed cream of mushroom soup, 10.75 fluid ounces skim milk, 1 teaspoon garlic salt, 1 (14.5 ounce) can French style green beans, 0.5 (32 ounce) package tater tots	Preheat oven to 375 degrees F (190 degrees C)., In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots., Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.	404 kcal	41 g	36 mg	4 g	17 g	6 g	1753 mg	8 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Creamy Tater Tot Casserole	https://www.allrecipes.com/recipe/21027/creamy-tater-tot-casserole/	4.5	60.0	15.0	45.0	Tater tot potatoes baked with cream of chicken soup, onion, sour cream, and sharp Cheddar cheese, topped with buttery corn flakes.	2 pounds tater tots, thawed, 1 (16 ounce) container sour cream, 1 (10.5 ounce) can condensed cream of chicken soup, 1 (8 ounce) package sharp Cheddar cheese, shredded, 1 cup finely chopped onion, 0.5 cup butter, softened, 0.5 teaspoon seasoning salt, 1 dash garlic powder, 3 cups cornflakes cereal, 0.5 cup butter, melted, 2 tablespoons grated Parmesan cheese, or to taste, 0.25 teaspoon paprika, or to taste	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish., In a large mixing bowl, combine tater tots, sour cream, condensed soup, Cheddar cheese, onion, butter, seasoning salt, and garlic powder; mix well. Transfer to the prepared casserole dish., In a medium bowl, combine cereal and melted butter; spread over casserole. Sprinkle the top with Parmesan cheese and paprika., Bake in the preheated oven for 45 minutes to 1 hour, or until browned. (Note: It's a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.)	707 kcal	45 g	119 mg	4 g	14 g	30 g	1267 mg	4 g	56 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tot Breakfast Casserole	https://www.allrecipes.com/recipe/23912/tater-tot-casserole-i/	4.5	55.0	20.0	35.0	Try this Tater Tot casserole for breakfast or brunch, complete with sausage, eggs, and cheese. The best part? It can be assembled the night before!	1 pound ground pork breakfast sausage, 2 cups shredded Cheddar cheese, 2 cups milk, 2 eggs, 2 pounds tater tots	Preheat the oven to 350 degrees F (175 degrees C)., Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and spread evenly in the bottom of a 9x13-inch pan. Sprinkle cheese over sausage., In a large bowl, beat together milk and eggs. Pour over cheese. Casserole can be refrigerated overnight at this point if desired. Top with tater tots., Bake in the preheated oven for 35 to 45 minutes. Cool for 5 to 10 minutes before serving.	475 kcal	26 g	96 mg	2 g	16 g	14 g	845 mg	3 g	36 g	0 g	10 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Savory Tater Tot Casserole	https://www.allrecipes.com/recipe/14638/savory-tater-tot-casserole/	4.1	65.0	5.0	60.0	Ground beef is layered in a casserole with chopped onions, mixed vegetables, cream of chicken soup, and topped with tater tots. It bakes in an hour.	1.5 pounds lean ground beef, 0.5 onion, chopped, 4 cups frozen mixed vegetables, 1 (19 ounce) can cream of chicken soup, 1 (32 ounce) package frozen potato rounds	Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch glass baking dish with cooking spray., Spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down. Sprinkle with onion. Layer frozen veggies as next layer. Cover with soup, straight from the can, carefully spreading with a spatula to cover entirely., Layer tater tots on top, covering the entire top with tots. Bake in the preheated oven for 1 hour, or until hamburger is done. Check after 30 minutes; if tots are getting too brown, turn down to 350 degrees F (190 degrees C).	573 kcal	48 g	77 mg	7 g	24 g	11 g	940 mg	2 g	35 g	0 g	7 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Fiesta Tater Tot® Casserole	https://www.allrecipes.com/recipe/229210/fiesta-tater-tot-casserole/	4.5	60.0	15.0	45.0	Combine Tater Tots® with creamy nacho cheese soup, ground beef, and Mexican blended cheese for a crowd-pleasing, quick casserole.	cooking spray, 1 pound lean ground beef, 0.5 cup chopped green onion, 1 (1 ounce) package taco seasoning mix, divided, 1 (10.75 ounce) can tomato soup, 1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup), 1 (10.75 ounce) can milk, 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), 1.5 cups shredded Mexican cheese blend	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray., Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease., Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling., Layer potato nuggets in the prepared casserole dish., Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes., Spoon ground beef mixture over potato nuggets; pour in soup mixture., Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.	500 kcal	42 g	66 mg	4 g	22 g	13 g	1402 mg	7 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Cheesy Bacon, Ham, and Swiss Tater Tots® Poutine	https://www.allrecipes.com/recipe/282689/cheesy-bacon-ham-and-swiss-tater-tots-poutine/	5.0	30.0	5.0	25.0	These tater tots® are smothered in bacon, ham, Swiss, and Cheddar cheese with gravy, similar to poutine--a great side dish or appetizer.	1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), 0.5 cup brown gravy, 0.25 cup diced ham, 0.25 cup shredded Swiss cheese, 0.25 cup shredded Cheddar cheese, 3 slices bacon strips, cooked and crumbled, 1 teaspoon chopped fresh chives, 4 smokey bacon cheddar cheese curds	Preheat the oven to 450 degrees F (230 degrees C)., Place potato nuggets on a baking sheet in an even layer and bake until lightly browned and crisp, about 20 minutes., Remove from the oven and top with gravy, diced ham, Swiss cheese, and Cheddar cheese. Return to the oven and bake until cheese is melted, about 5 minutes., Top with crumbled bacon and chives. Scatter cheese curds around and serve immediately.	380 kcal	31 g	40 mg	3 g	16 g	9 g	1064 mg	1 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tot Taco Casserole with Queso	https://www.allrecipes.com/recipe/228119/tater-tot-taco-casserole-with-queso/	4.5	70.0	20.0	50.0	This Mexican-inspired casserole layers frozen potato nuggets with cooked ground beef, taco seasoning, and cheese for a meal that will please the entire family!	1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), 1 pound ground beef, 1 (1 ounce) packet taco seasoning, 1 cup water, 1 (15 ounce) jar nacho cheese dip, 1 (10 ounce) can canned diced tomatoes and green chiles, drained, 0.25 cup sliced black olives, 0.5 cup shredded Cheddar cheese, 2 tablespoons taco sauce, 0.5 cup shredded Cheddar cheese, 1 (10 ounce) bag shredded lettuce, 0.25 cup sour cream	Preheat oven to 350 degrees F (175 degrees C)., Place potato nuggets in the bottom of a glass baking dish. Bake in the preheated oven until cooked through and crisp, about 20 minutes., Cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. Drain off fat and discard. Stir in taco seasoning and water. Reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes., Spoon cooked beef mixture over the potato nuggets. Pour nacho cheese dip evenly over the beef. Top with canned tomatoes, olives, 1/2 cup shredded Cheddar cheese, and taco sauce. Bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. Remove from oven and top with 1/2 cup shredded Cheddar cheese. Serve atop shredded lettuce and garnished with sour cream.	408 kcal	26 g	59 mg	3 g	16 g	11 g	1283 mg	3 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Meatless Tater Tot® Casserole	https://www.allrecipes.com/recipe/281856/meatless-tater-tot-casserole/	NaN	65.0	15.0	50.0	Meatless crumbles stand in for ground beef in this easy vegetarian Tater Tot® casserole that even meat lovers will enjoy.	4 tablespoons salted butter, 1 (12 ounce) package vegetarian ground beef crumbles, 0.75 (10.5 ounce) can condensed cream of mushroom soup, 0.5 medium onion, diced, 1 tablespoon ground black pepper, 1 tablespoon Italian seasoning, 0.5 tablespoon salt, 3 cups frozen bite-sized potato nuggets (such as Tater Tots®), 1 cup shredded Cheddar cheese	Preheat the oven to 350 degrees F (175 degrees C)., Melt butter in a saucepan over medium heat. Add meatless crumbles and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in condensed soup, onion, pepper, Italian seasoning, and salt. Transfer mixture to a 8-inch square baking pan. Top with potato nuggets and Cheddar cheese., Bake in the preheated oven until potato nuggets are golden brown and cheese is melted, about 45 minutes.	283 kcal	17 g	33 mg	3 g	14 g	8 g	1093 mg	2 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	NaN	https://www.allrecipes.com/gallery/tater-tot-casseroles/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Cheeseburger Tater Tot® Casserole	https://www.allrecipes.com/recipe/276027/cheeseburger-tater-tot-casserole/	NaN	60.0	15.0	45.0	This cheeseburger Tater Tot® casserole is a quick and easy weeknight dinner that's family friendly.	6 slices bacon, diced, 0.5 cup chopped onion, 0.25 cup chopped green bell pepper, 0.25 cup chopped red bell pepper, salt and ground black pepper to taste, 2 pounds ground beef, 1 (10.75 ounce) can condensed cream of mushroom soup, 0.5 cup milk, 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), 2 cups shredded Cheddar cheese	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish., Place bacon, onion, bell peppers, salt, and pepper into a large skillet and cook over medium-high heat, turning occasionally, until bacon is evenly browned and crispy, about 10 minutes. Add ground beef and cook until browned and crumbly, 5 to 7 minutes. Mix in mushroom soup and milk. Transfer mixture to the prepared baking dish., Top casserole with Tater Tots®, followed by Cheddar cheese., Bake in the preheated oven until Tater Tots® are golden and heated though and cheese is bubbly, 30 to 35 minutes.	476 kcal	27 g	88 mg	2 g	26 g	12 g	900 mg	2 g	31 g	0 g	10 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Tater Tot Casserole IV	https://www.allrecipes.com/recipe/20059/tater-tot-casserole-iv/	4.2	60.0	15.0	45.0	Layers of green beans, creamy soup, browned ground beef and pork and - of course - tater tots! An easy, tasty casserole.	1 pound lean ground beef, 1 pound fresh, ground pork sausage, 1 small onion, chopped, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (14.5 ounce) can French-style green beans, drained, 1 (32 ounce) package tater tots, thawed, salt to taste	Saute onion in a large skillet until soft; add beef and sausage and cook until browned. Drain set aside., Preheat oven to 350 degrees F (175 degrees C)., Spread soup and beans in the bottom of a 9x13 inch baking dish. Slowly add meat mixture, then top with tater tots and season with salt to taste., Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until casserole is cooked through.	725 kcal	45 g	104 mg	4 g	31 g	16 g	1831 mg	4 g	51 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tater Tots® Casserole	Flavorful Tater Tot Casserole	https://www.allrecipes.com/recipe/237605/flavorful-tater-tot-casserole/	3.8	70.0	15.0	55.0	This warm and comforting casserole made with a creamy sausage base topped with potato nuggets and cheese is a hearty meal for cold winter days.	cooking spray, 1 (16 ounce) package pork sausage (such as Owens® Original), 1 small onion, chopped, 1.5 teaspoons minced garlic, 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), 1 (12 ounce) package frozen chopped broccoli, thawed, 2 cups shredded Mexican cheese blend, 1 (10.75 ounce) can cream of celery soup, 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), 1 pinch ground black and red pepper blend (such as McCormick® Hot Shot®), or to taste	Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray., Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes., Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper., Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.	515 kcal	37 g	69 mg	5 g	20 g	14 g	1658 mg	2 g	36 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wisconsin	Fry Bread	https://www.allrecipes.com/recipe/6880/fry-bread-i/	4.5	40.0	15.0	25.0	Fry bread is easy to make with this 4-ingredient dough recipe. The fried bread is perfectly crisp outside and soft inside — so good with jam or honey!	4 cups shortening for frying, 4 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt, 1.5 cups warm water (110 degrees F/45 degrees C)	Heat shortening in a heavy saucepan to 350 degrees F (175 degrees C)., Combine flour, baking powder, and salt in a large bowl., Stir in warm water and knead until soft but not sticky., Shape dough into twelve 3-inch diameter ball. Flatten into 1/2-inch-thick patties, and make a small hole in the center of each patty., Fry in 1-inch deep hot shortening one at a time until golden brown, 1 to 2 minutes per side. Drain on paper towels.	217 kcal	32 g	NaN	1 g	4 g	1 g	220 mg	0 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wisconsin	Real Wisconsin Fried Cheese Curds	https://www.allrecipes.com/recipe/216711/real-wisconsin-fried-cheese-curds/	4.2	30.0	15.0	15.0	These cheese curds are beer battered and deep fried, and make for a real Wisconsin treat. A perfect way to enjoy this melty gooey irresistible snack.	2 quarts corn oil for frying, 1 cup all-purpose flour, 0.75 cup beer, 0.25 cup milk, 2 eggs, 0.5 teaspoon salt, 2 pounds cheese curds, broken apart	Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)., Whisk together flour, beer, milk, eggs, and salt to form a smooth, rather thin batter., Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with a wire strainer. Shake the curds a time or two to remove excess batter., Deep fry curds in hot oil until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.	370 kcal	7 g	83 mg	0 g	16 g	14 g	436 mg	1 g	31 g	0 g	16 servings	NaN	NaN
Africa	NaN	Wisconsin	Best Fried Walleye	https://www.allrecipes.com/recipe/223227/best-fried-walleye/	4.8	35.0	20.0	15.0	This walleye recipe gently fries seasoned walleye fillets with a crispy cracker coating to retain the naturally delicious flavor of the fish.	4 walleye fillets, 0.5 cup all-purpose flour, 0.5 teaspoon garlic powder, 0.5 teaspoon ground black pepper, 1 pinch salt, 2 eggs, beaten, 2 cups crushed saltine crackers, vegetable oil for frying, 1 lemon, cut into wedges	Check walleye fillets to ensure all bones and skin have been removed. Cut fillets into manageable pieces, if necessary., Combine flour, garlic powder, pepper, and salt in a shallow bowl. Place beaten eggs in a separate shallow bowl. Place cracker crumbs onto a plate., Heat oil in a deep fryer or large cast iron skillet to 375 degrees F (190 degrees C)., Dip fillets into flour mixture, then dip in beaten egg, and then coat evenly with cracker crumbs; set fillets aside on a plate. Carefully lower 2 fillets into hot oil using tongs; cook until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate; repeat with remaining fillets. Serve with lemon wedges.	592 kcal	40 g	229 mg	3 g	39 g	5 g	492 mg	1 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Smoked Fish Dip	https://www.allrecipes.com/recipe/45291/smoked-fish-dip/	4.6	15.0	15.0	NaN	This smoky fish dip is made in minutes by blending smoked whitefish, mayo, sour cream, seafood seasoning, hot pepper sauce, and Worcestershire sauce.	2 cups flaked smoked whitefish, 4 tablespoons fat-free sour cream, 2 tablespoons fat-free mayonnaise, 4 drops hot pepper sauce, or to taste, 3 drops Worcestershire sauce, or to taste, 3 drops liquid smoke flavoring, 1 pinch seafood seasoning, such as Old Bay, cracked black pepper to taste	Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper. Blend until combined with a spread-like consistency.	25 kcal	1 g	6 mg	NaN	4 g	0 g	202 mg	1 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	Wisconsin	Wisconsin Native's Beer Cheese Soup	https://www.allrecipes.com/recipe/86274/wisconsin-natives-beer-cheese-soup/	4.3	75.0	30.0	45.0	This beer cheese soup, the pride of the Midwest, is creamy, flavorful, and spicy with beer, sharp Cheddar, milk, mustard, and Worcestershire sauce.	1.5 cups diced carrots, 1.5 cups diced onion, 1.5 cups diced celery, 2 cloves garlic, minced, 1 teaspoon hot pepper sauce, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.125 teaspoon cayenne pepper, 3 cups chicken broth, 2 cups beer, 0.33333334326744 cup butter, 0.33333334326744 cup flour, 4 cups milk or half and half, 6 cups shredded sharp Cheddar cheese, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, popped popcorn, for garnish	Place carrots, onion, celery, and garlic in a large saucepan over medium heat. Stir in hot pepper sauce, salt, black pepper, and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes., Meanwhile, melt butter in a large soup pot over medium-high heat. Stir flour into melted butter with a wire whisk; cook and stir until flour is light brown, 3 to 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Cover to keep warm., Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for 10 minutes. Serve topped with popcorn.	565 kcal	21 g	119 mg	2 g	27 g	25 g	908 mg	9 g	40 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wisconsin	Wisconsin Bratwurst	https://www.allrecipes.com/recipe/14524/wisconsin-bratwurst/	4.6	45.0	10.0	35.0	In this simple Wisconsin brats recipe, fresh bratwurst sausages are cooked with beer and sliced onions, then grilled until brown and irresistible.	2 pounds fresh bratwurst sausages, 6 (12 fluid ounce) cans or bottles beer, 2 onions, thinly sliced, 1 cup butter, 1.5 teaspoons ground black pepper, 10 hoagie rolls	Prick bratwurst with a fork to prevent them from exploding as they cook; place in a large stockpot. Add beer, onions, butter, and black pepper. Place the stockpot over medium heat, bring to a boil and simmer for 15 to 20 minutes., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Cook bratwurst on the preheated grill until evenly browned, about 10 to 14 minutes, turning occasionally. Serve hot off the grill with onions on hoagie rolls.	558 kcal	10 g	116 mg	0 g	14 g	21 g	908 mg	NaN	45 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wisconsin	Deep-Fried Tilapia	https://www.allrecipes.com/recipe/279239/deep-fried-tilapia/	4.7	25.0	10.0	15.0	Fried tilapia fillets are coated in buttermilk and Old Bay-seasoned cornmeal, then fried until crispy for a simple and delicious family-favorite meal.	10 (4 ounce) fillets tilapia, salt and ground black pepper to taste, 0.33333334326744 cup all-purpose flour, 1 cup buttermilk, 1 large egg, 0.5 cup all-purpose flour, 0.5 cup yellow cornmeal, 2 tablespoons seafood seasoning (such as Old Bay®), 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, vegetable oil for frying	Season fillets with salt and pepper. Dust fillets with 1/3 cup flour., Beat buttermilk and egg in a bowl until combined. Stir together 1/2 cup flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip flour-dusted fillets into egg mixture, then into seasoned flour mixture., Heat oil over medium-high heat in a large frying pan or deep fryer to 350 degrees F (175 degrees C)., Working in batches, fry fillets in hot oil until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Season immediately with salt after frying.	214 kcal	15 g	61 mg	1 g	26 g	1 g	513 mg	1 g	5 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wisconsin	Perogies	https://www.allrecipes.com/recipe/23058/perogies/	4.2	50.0	45.0	5.0	These perogies made with homemade dough rounds filled with potato, bacon, cheese, and sauerkraut are boiled for 5 minutes for a quick-and-easy dish.	2 cups all-purpose flour, 0.66666698455811 cup cold water, 1 large egg, beaten, 1 teaspoon salt, 5 pounds baking potatoes, 1 pound bacon, 1 cup shredded Cheddar cheese, salt and pepper to taste, 0.25 pound bacon, 1 (32 ounce) jar sauerkraut - drained, rinsed and minced, 3 tablespoons sour cream	Make dough: Combine flour, cold water, beaten egg, and salt in a bowl; mix until a smooth dough forms. Cover the bowl and set aside., Make potato filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and cook until tender, 25 to 35 minutes. Drain and mash in the pot until smooth., Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and stir into mashed potatoes. Stir in cheese; season with salt and pepper. Set aside., Make sauerkraut filling: Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain, crumble, and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well., Roll dough out on a floured surface to 1/8- to 1/4-inch thickness. Cut out 3-inch circles with a cookie cutter or an upside-down drinking glass. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal., Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook until they float, 4 to 5 minutes.	376 kcal	40 g	44 mg	4 g	11 g	7 g	717 mg	2 g	20 g	0 g	16 servings	NaN	NaN
Africa	NaN	Wisconsin	Crispy Fried Fish	https://www.allrecipes.com/recipe/42814/crispy-fried-fish/	4.5	45.0	30.0	15.0	This fried fish recipe is made with cod fillets dipped in seasoned beer batter and coated in a spicy cornflake mixture, then deep-fried until golden.	1.5 cups beer, 1 cup all-purpose flour, 1 large egg, 1 teaspoon garlic powder, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 1 pound cod fillets, 2 cups crushed cornflake crumbs, 1 teaspoon Cajun seasoning, 1 quart oil for frying	Beat together beer, flour, egg, garlic powder, salt, and pepper in a medium bowl until smooth. Add cod fillets; stir gently until well coated., Mix together cornflake crumbs and Cajun seasoning in a separate medium bowl until well combined. Dip cod in cornflake mixture to thoroughly coat all sides., Heat oil in a large, heavy skillet or deep fryer to 365 degrees F (185 degrees C). Fry cod in hot oil until golden brown and flesh is easily flaked with a fork. Drain on a paper towel-lined plate.	634 kcal	69 g	95 mg	1 g	29 g	3 g	833 mg	5 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Danish Kringle	https://www.allrecipes.com/recipe/23971/danish-kringle/	4.6	585.0	45.0	30.0	This Danish kringle recipe makes 3 large, beautifully braided holiday pastries with a rich, buttery brown sugar and walnut filling and sweet glaze.	2 cups all-purpose flour, plus more as needed, 1 cup cold butter, cubed, 1 cup sour cream, 2 cups brown sugar, 1.5 cups chopped English walnuts, divided, 1 cup butter, softened, 1 cup confectioners' sugar, 2 tablespoons water, or as needed	Make pastry: Sift flour into a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture is crumbly, leaving pea-sized chunks. Stir in sour cream and mix well to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours to overnight., Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line a baking sheet., Prepare filling: Mix together brown sugar, 1 cup walnuts, and butter in a medium bowl until well combined. Set aside., Divide dough into 3 equal parts; return 2 parts to the refrigerator to keep cold. Roll dough into a 12x17-inch rectangle on a heavily floured surface; flour the top lightly. Position lengthwise on the work surface. Use a sharp knife to cut 4-inch long angled lines, about 1/2 inch apart, along the long edges of the rectangle. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternately fold each 1/2-inch-wide strip towards the center, crisscrossing filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Place pastry braid onto the prepared baking sheet. Repeat with remaining dough to form 2 more braids., Bake pastries in the preheated oven until golden brown, about 30 minutes. Cool on the baking sheet for about 30 minutes., While pastries are cooling, make glaze: Mix together confectioners' sugar and water in a small bowl until smooth and thin enough to drizzle., Spoon or drizzle glaze over cooled pastries.	411 kcal	35 g	60 mg	1 g	4 g	15 g	157 mg	23 g	30 g	0 g	18 servings	NaN	NaN
Africa	NaN	Wisconsin	Norwegian Pancakes - Pannekaken	https://www.allrecipes.com/recipe/83723/norwegian-pancakes-pannekaken/	4.6	20.0	10.0	10.0	My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture.	3 eggs, 1.5 cups milk, 1 cup all-purpose flour, 0.25 teaspoon salt, 1 teaspoon sugar	Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth., Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.	145 kcal	20 g	98 mg	1 g	7 g	2 g	157 mg	4 g	4 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wisconsin	Deep Fried Cheese Curds	https://www.allrecipes.com/recipe/21718/deep-fried-cheese-curds/	3.7	11.0	10.0	1.0	Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.	1 cup all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 2 eggs, beaten, 0.5 cup milk, 1 pound cheese curds, 1 quart oil for frying	In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter., Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.	136 kcal	5 g	36 mg	0 g	6 g	5 g	196 mg	0 g	11 g	0 g	24 servings	NaN	NaN
Africa	NaN	Wisconsin	Wisconsin Five-Cheese Bake	https://www.allrecipes.com/recipe/103088/wisconsin-five-cheese-bake/	4.3	25.0	10.0	15.0	A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.	1 (16 ounce) package elbow macaroni, 1 cup shredded mozzarella cheese, 1 cup shredded Swiss cheese, 1 cup grated Parmesan cheese, 1 cup shredded provolone cheese, 0.5 cup ricotta cheese, 0.5 cup sour cream, 0.5 cup heavy cream, 1 tablespoon chopped fresh parsley, 0.5 teaspoon dried Italian seasoning, 0.5 teaspoon garlic salt	Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain., In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt., Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top., Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.	328 kcal	31 g	46 mg	2 g	16 g	9 g	359 mg	1 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wisconsin	Bone-In Ham Cooked in Beer	https://www.allrecipes.com/recipe/23619/bone-in-ham-cooked-in-beer/	4.6	495.0	15.0	480.0	A whole ham is cooked with pineapple and beer for a tasty ham that melts in your mouth. Push whole cloves into the ham before baking, if desired.	20 pounds bone-in ham, 1 (20 ounce) can sliced pineapple, 2 (12 fluid ounce) cans beer	Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan., Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan., Bake 6 to 8 hours, or until cooked through., Remove the pineapple rings and let sit 15 minutes before slicing.	605 kcal	5 g	148 mg	0 g	52 g	14 g	2838 mg	3 g	40 g	0 g	30 servings	NaN	NaN
Africa	NaN	Wisconsin	Fried Morel Mushrooms	https://www.allrecipes.com/recipe/141211/fried-morel-mushrooms/	4.4	25.0	15.0	10.0	Morel mushrooms are a treat of nature, they are only available from the wild and they are prized for their honeycomb texture and rich, earthy flavor. In this recipe morels are lightly breaded and fried to golden perfection They are best prepared simply in recipes that really show them off, and this is a great one!	1 pound morel mushrooms, 0.5 cup oil for frying, 2 eggs, 0.75 cup milk, 1 (4 ounce) packet saltine crackers, finely crushed, salt and black pepper to taste	Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half., Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side., When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.	255 kcal	32 g	97 mg	2 g	11 g	2 g	515 mg	4 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Wisconsin Slow Cooker Brats	https://www.allrecipes.com/recipe/143226/wisconsin-slow-cooker-brats/	4.2	255.0	10.0	245.0	Bratwurst are slow cooked in beer with onions and ketchup before being finished on a grill.	8 bratwurst, 2 (12 fluid ounce) cans or bottles beer, 1 onion, sliced, 0.75 cup ketchup	Place bratwurst, beer, onion, and ketchup in a slow cooker. Pour water over mixture until everything is covered. Set slow cooker to HIGH and cook for 4 hours., Preheat an outdoor grill for high heat and lightly oil grate., Grill bratwurst on preheated grill until they are browned, about 5 minutes.	377 kcal	13 g	69 mg	0 g	14 g	9 g	1046 mg	6 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wisconsin	Venison Schnitzel	https://www.allrecipes.com/recipe/45597/venison-schnitzel/	4.7	55.0	30.0	25.0	I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.	2 pounds venison tenderloin, 0.25 cup vegetable oil, 2 teaspoons bacon drippings, 0.75 cup all-purpose flour, 1 teaspoon salt, 0.25 teaspoon freshly ground black pepper, 1 egg, lightly beaten, 2 tablespoons milk, 1 cup dry bread crumbs, 0.5 cup crushed buttery round cracker crumbs, 2 tablespoons lemon juice	Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying., Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs., Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil., Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.	670 kcal	43 g	242 mg	2 g	60 g	7 g	988 mg	3 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Wisconsin Blue Ribbon Chili	https://www.allrecipes.com/recipe/216683/wisconsin-blue-ribbon-chili/	4.6	60.0	15.0	45.0	In Wisconsin, chili is mild, sweet, tomatoey, and full of macaroni. This makes a hearty pot full in only 1 hour from start to finish.	1.5 pounds lean ground beef, 1 stalk celery, chopped, 0.5 red bell pepper, chopped, 1 white onion, chopped, 1 (28 ounce) can diced tomatoes, 1.5 cups tomato juice, 2 cups water, 2 tablespoons chili powder, 2 tablespoons brown sugar, 6 cubes beef bouillon, 0.75 cup uncooked elbow macaroni	Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat., Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.	353 kcal	28 g	74 mg	4 g	26 g	6 g	1339 mg	13 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wisconsin	Wild Rice Salad	https://www.allrecipes.com/recipe/24363/wild-rice-salad/	4.6	120.0	20.0	40.0	Nutty wild rice salad combines tender turkey, sweet grapes, and crunchy almonds with a light, creamy dressing in this wonderful salad.	1 (6 ounce) package wild rice, 0.75 cup light mayonnaise, 1 teaspoon white vinegar, 1 teaspoon white sugar, salt and pepper to taste, 2 cups cooked, cubed turkey meat, 0.25 cup diced green onion, 1 cup seedless red grapes, 6 ounces blanched slivered almonds	Cook rice according to package directions. Remove from heat and set aside to cool., Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours., Sprinkle slivered almonds over salad before serving.	221 kcal	14 g	23 mg	2 g	11 g	2 g	138 mg	4 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wisconsin	Blueberry Raspberry Pie	https://www.allrecipes.com/recipe/230325/blueberry-raspberry-pie/	4.6	135.0	30.0	45.0	Try this blue ribbon-winning blueberry raspberry pie next time you want to impress with your pie baking skills.	2 cups all-purpose flour, 0.75 teaspoon salt, 0.66666668653488 cup shortening, 6 tablespoons cold water, or more as needed, 1 egg white, 1 tablespoon water, 0.75 cup white sugar, 0.25 cup cornstarch, 2 tablespoons grated lemon peel, 1 teaspoon vanilla extract, 0.25 teaspoon ground cinnamon, 3 cups fresh blueberries, 1 cup fresh raspberries, 1 tablespoon water, 1 tablespoon white sugar	Preheat the oven to 400 degrees F (200 degrees C)., Make pie crust: Combine flour and salt in a bowl. Mash shortening into flour mixture with a pastry cutter or fork until mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes., Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll one dough ball into a circle 2 inches larger than the pie plate and about 1/8-inch thick. Wrap dough around the rolling pin, starting on one side of the circle. Unroll over the pie plate and trim dough. Roll out remaining dough ball into a circle large enough to fit the top of pie; set aside., Beat egg white and 1 tablespoon water; brush over the bottom of crust and set aside., Make filling: Combine sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir in blueberries and raspberries to coat; pour into crust. Top with reserved pie crust and seal edges., Brush the top crust with 1 tablespoon water; sprinkle 1 tablespoon sugar on top. Cut a few slits into the top crust with a sharp knife., Bake in the preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto a wire rack to cool completely before refrigerating.	402 kcal	58 g	NaN	3 g	4 g	4 g	227 mg	27 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wisconsin	Coal Miners Pasties	https://www.allrecipes.com/recipe/12164/coal-miners-pasties/	4.2	90.0	30.0	45.0	Homemade pasties filled with a savory combination of steak, potatoes, turnips, and onions. Perfectly portable for picnics or serve warm for a simple supper.	4 cups all-purpose flour, 2 teaspoons salt, 1.5 cups lard, 10 tablespoons ice water, 2 pounds top round steak, cut into 1/4 inch cubes, 5 red potatoes, peeled and chopped, 3 turnips, peeled and cubed, 1.5 cups chopped onion, 1 teaspoon freshly ground black pepper, 1 tablespoon salt	Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour., In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper., Preheat the oven to 400 degrees F (200 degrees C)., Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet., Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.	1186 kcal	99 g	141 mg	7 g	45 g	26 g	2203 mg	6 g	67 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wisconsin	Sheboygan Grilled Brats	https://www.allrecipes.com/recipe/87053/sheboygan-grilled-brats/	4.4	52.0	5.0	47.0	Finishing bratwurst in beer sauce just make them better. Serve them on hard rolls with mustard and the cooked onions. Hungry? Try the famous Sheboygan double-brat!	0.25 cup butter, 2 medium onions, thinly sliced, 3 cloves garlic, chopped, 4 (12 ounce) bottles dark beer, 2 pounds fresh bratwurst, 10 hot dog buns	Preheat an outdoor grill for high heat and lightly oil grate., Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill., Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.	534 kcal	31 g	79 mg	1 g	18 g	13 g	1014 mg	4 g	33 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wisconsin	German Lentil Soup	https://www.allrecipes.com/recipe/13148/german-lentil-soup/	4.1	490.0	10.0	480.0	A quick lentil soup with ham, spiced with caraway, Worcestershire and nutmeg.	2 cups dried brown lentils, rinsed and drained, 3 cups chicken stock, 1 bay leaf, 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onion, 1 cup cooked, cubed ham, 1 teaspoon Worcestershire sauce, 0.5 teaspoon garlic powder, 0.25 teaspoon freshly grated nutmeg, 5 drops hot pepper sauce, 0.25 teaspoon caraway seed, 0.5 teaspoon celery salt, 1 tablespoon chopped fresh parsley, 0.5 teaspoon ground black pepper	Place lentils in a 5- to 6-quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper., Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.	221 kcal	34 g	10 mg	16 g	16 g	1 g	608 mg	3 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wisconsin	Brats, Onions, and Apples	https://www.allrecipes.com/recipe/237839/brats-onions-and-apples/	4.5	45.0	10.0	35.0	This brats with apples and onions recipe makes a hearty meal. Cooking bratwurst in beer is a long-standing tradition. Enjoy this classic preparation.	1 tablespoon olive oil, 4 bratwurst, 2 apple, cored and sliced, 1 sweet onion, sliced, 2 (12 fluid ounce) cans or bottles beer, salt and ground black pepper to taste	Heat olive oil in a skillet over medium heat. Cook bratwurst in hot oil until browned, 2 to 3 minutes per side. Remove bratwurst to a plate, reserving drippings in the skillet., Stir apple and onion slices into the reserved drippings; cook and stir until onion softens, about 6 minutes. Return bratwurst to the skillet, nestling them into the onion mixture. Pour beer over sausages; season with salt and pepper., Bring beer to a simmer, reduce heat to medium-low, and cook until bratwurst is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).	428 kcal	23 g	52 mg	2 g	12 g	10 g	821 mg	9 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Garlic Asparagus with Lime	https://www.allrecipes.com/recipe/81473/garlic-asparagus-with-lime/	4.6	25.0	15.0	10.0	A splash of lime lends zesty freshness to this early spring favorite.	1 teaspoon butter, 1 tablespoon olive oil, 1 clove garlic, minced, 1 medium shallot, minced, 1 bunch fresh asparagus spears, trimmed, 0.25 lime, juiced, salt and pepper to taste	Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.	73 kcal	7 g	3 mg	3 g	3 g	1 g	11 mg	3 g	5 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	True Wisconsin Bloody Mary	https://www.allrecipes.com/recipe/161632/true-wisconsin-bloody-mary/	4.4	5.0	5.0	NaN	This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon.	4 ice cubes, 1 (1.5 fluid ounce) jigger vodka, 3 pimento-stuffed green olives, 1 tablespoon brine from olive jar, 0.5 teaspoon celery salt, 0.5 teaspoon ground black pepper, 3 dashes Dash Worcestershire sauce, 3 dashes hot pepper sauce (e.g. Texas Pete's™), 1 cup tomato and clam juice cocktail, 1 stalk celery, with leaves	Fill a large tumbler with ice cubes. Pour in the vodka, then drop in the olives and the olive brine. Season with celery salt, pepper, Worcestershire sauce and hot pepper sauce. Fill the remainder of the glass with tomato and clam juice cocktail. Stir with the celery stalk and leave it in as a garnish. Sprinkle with a little bit of celery salt before serving.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Wisconsin	Lahmahjoon (Armenian Pizza)	https://www.allrecipes.com/recipe/54538/lahmahjoon-armenian-pizza/	4.3	0.0	NaN	NaN	These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be an appetizer, or put a little salad in the middle, and fold up like a taco for a quick meal.	1 pound lean ground lamb, 1.5 cups finely chopped onion, 0.5 cup chopped green bell pepper, 1 teaspoon minced garlic, 1 (14.5 ounce) can peeled and diced tomatoes, 1 (6 ounce) can tomato paste, 0.5 cup chopped fresh Italian parsley, 1 teaspoon chopped fresh basil, 1 tablespoon chopped fresh mint leaves, 0.5 teaspoon ground cumin, 1 pinch cayenne pepper, 4 pita breads, or fluffy tortillas	Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors., Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet., Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.	476 kcal	52 g	76 mg	6 g	29 g	7 g	888 mg	12 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Slow Cooker Belgian Chicken Booyah	https://www.allrecipes.com/recipe/241813/slow-cooker-belgian-chicken-booyah/	4.0	385.0	25.0	360.0	This chicken stew recipe with loads of vegetables is scaled from a big-batch recipe intended originally to feed the folks at church picnics of northeastern Wisconsin.	4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces, 2 pounds red potatoes, cut in 1-inch pieces, 1 pound beef stew meat, cut into bite-size pieces, 1 (16 ounce) package frozen whole kernel corn, 1 (16 ounce) package frozen cut carrots, 1 (15 ounce) can cut green beans, drained, 1 (14.5 ounce) can chicken broth, 8 ounces diced celery, 1 (14.5 ounce) can beef broth, 1 (14.5 ounce) can petite diced tomatoes, 8 ounces diced onion, 8 ounces diced green bell pepper, 8 ounces cabbage, shredded, 0.25 cup salt, or to taste, 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons celery salt, 1 tablespoon ground black pepper, 1 0.42 oz packet concentrated vegetable base (such as Swanson® Vegetable Flavor Boost®)	Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker., Cook on Low for 6 hours.	248 kcal	19 g	68 mg	4 g	22 g	3 g	1918 mg	4 g	10 g	0 g	20 servings	NaN	NaN
Africa	NaN	Wisconsin	Apple Banana Cupcakes	https://www.allrecipes.com/recipe/25552/apple-banana-cupcakes/	4.7	45.0	20.0	25.0	This is a cupcake that smells as good as it tastes. It's an old Polish recipe from some of the best bakers in Milwaukee!	2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.66666668653488 cup shortening, 1.25 cups white sugar, 2 eggs, 1 teaspoon vanilla extract, 0.25 cup buttermilk, 1 cup ripe bananas, mashed, 2 apples - peeled, cored and shredded	Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside., In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full., Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.	151 kcal	22 g	16 mg	1 g	2 g	2 g	158 mg	13 g	6 g	0 g	24 servings	NaN	NaN
Africa	NaN	Wisconsin	Cream Puffs II	https://www.allrecipes.com/recipe/19034/cream-puffs-ii/	4.5	75.0	15.0	60.0	These are delicious looking cream puffs or eclairs filled with whipped cream and topped with melted chocolate.	1 cup water, 0.5 cup butter, 1 cup sifted all-purpose flour, 0.25 teaspoon salt, 4 eggs, 1 pint heavy cream, 1 tablespoon white sugar, 0.5 teaspoon vanilla extract, 0.5 cup semisweet chocolate chips	Preheat oven to 450 degrees F (230 degrees C)., In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop by heaping tablespoons, 3 inches apart, on a cookie sheet., Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack., In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream. Melt chocolate chips in microwave or slowly over low heat. Drizzle melted chocolate over tops of cream puffs. Serve immediately.	304 kcal	15 g	136 mg	1 g	4 g	16 g	169 mg	5 g	26 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wisconsin	On Wisconsin Beer Brats	https://www.allrecipes.com/recipe/109945/on-wisconsin-beer-brats/	4.2	320.0	20.0	300.0	Bratwurst simmers in a slow cooker with beer, onions, spices, and sauerkraut. Prepare them in the morning and they will be ready for game time.	2 (19.8 ounce) packages fresh bratwurst links, 0.5 cup butter, 3 (12 ounce) cans light beer, 4 onions, chopped, 0.5 teaspoon cayenne pepper, 1 tablespoon garlic powder, 2 cloves garlic, minced, 2 tablespoons brown sugar, 1 cup sauerkraut, drained, 10 (6 inch) bratwurst buns	In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour., Serve bratwurst on buns with onions and top with your favorite condiments.	731 kcal	51 g	107 mg	3 g	23 g	18 g	1524 mg	8 g	46 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wisconsin	Strawberry-Rhubarb Buckle	https://www.allrecipes.com/recipe/273408/strawberry-rhubarb-buckle/	4.8	60.0	20.0	40.0	This fresh rhubarb and strawberry dessert is like a cross between a fruit crisp and a coffee cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.	1.5 cups diced fresh rhubarb, 1.5 cups diced fresh strawberries, 0.5 cup white sugar, 1 tablespoon lemon juice, 3 tablespoons water, divided, 2 tablespoons cornstarch, cooking spray, 0.5 cup butter, softened, 0.5 cup white sugar, 1 large egg, 1 teaspoon vanilla extract, 0.5 cup plain yogurt, 1.5 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 3 tablespoons brown sugar, 0.25 cup flour, 2 tablespoons butter	Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low., In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool., Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet., Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside., Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling., Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.	386 kcal	57 g	62 mg	2 g	5 g	10 g	380 mg	33 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wisconsin	NaN	https://www.allrecipes.com/article/how-to-make-wisconsin-beer-brats/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Wisconsin	Buttery Cranberry Pie	https://www.allrecipes.com/recipe/26314/buttery-cranberry-pie/	4.4	60.0	20.0	40.0	Great for the holidays- once you serve this pie, everyone wants seconds! Try a scoop of vanilla ice cream on top while still warm. MMMM!	1 recipe pastry for a 9 inch double crust pie, 1.5 cups white sugar, 0.33300000429153 cup all-purpose flour, 0.25 teaspoon salt, 0.5 cup water, 1 (12 ounce) package fresh cranberries, 0.25 cup lemon juice, 1 dash ground cinnamon, 2 teaspoons butter	Preheat oven to 425 degrees F (220 degrees C.), In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter., Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges., Bake in the preheated oven for 40 minutes, or until crust is golden brown.	422 kcal	68 g	3 mg	4 g	4 g	4 g	315 mg	39 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wisconsin	Lemon Horseradish New Potatoes	https://www.allrecipes.com/recipe/24772/lemon-horseradish-new-potatoes/	4.4	70.0	10.0	60.0	New potatoes are baked in a savory sauce of butter, horseradish and lemon juice. Spoon the sauce over the potatoes when serving, and garnish with fresh parsley and lemon wedges, if desired.	0.25 cup butter, 0.5 teaspoon salt, 0.25 teaspoon pepper, 2 tablespoons prepared horseradish, 2 tablespoons fresh lemon juice, 1.5 pounds small new potatoes, unpeeled	Preheat oven to 350 degrees F (175 degrees C)., Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture., Cover and bake in preheated oven for 1 hour, or until potatoes are tender.	241 kcal	32 g	31 mg	3 g	3 g	7 g	763 mg	2 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Bratwurst, Sauerkraut and Bean Casserole	https://www.allrecipes.com/recipe/69757/bratwurst-sauerkraut-and-bean-casserole/	4.1	50.0	5.0	45.0	Wanted to do something different with brats, so I put this together from ingredients I had in the cupboard.	1 pound fresh bratwurst sausages, 1 (32 ounce) package sauerkraut, 1 pinch celery salt, 1 tablespoon brown sugar, 1 (15 ounce) can baked beans	Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside., Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil., Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.	533 kcal	39 g	84 mg	10 g	23 g	12 g	2906 mg	15 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	NaN	https://www.allrecipes.com/gallery/wisconsin-supper-club-salad-bar-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Wisconsin	Sour Cherry Sorbet	https://www.allrecipes.com/recipe/218438/sour-cherry-sorbet/	4.6	735.0	15.0	NaN	Make the most of the brief, sweet season for tart cherries with this fresh and icy cherry sorbet that doesn't need an ice cream freezer. Dry white wine adds to the sophisticated flavor.	3 cups pitted tart red cherries, 1 cup white sugar, 0.33333334326744 cup dry white wine, 0.5 teaspoon almond extract, 0.5 teaspoon salt	Place the cherries into the work bowl of a food processor, and process until pureed, about 1 minute. Add sugar, white wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds., Pour the mixture into a 6-cup freezer container with a flat bottom. Cover the sorbet, and freeze until partially frozen, 3 to 4 hours. Stir and scrape the frozen sorbet into the soft part of the sorbet to mix well; cover and freeze 2 to 3 more hours. Repeat stirring and scraping, cover again, and freeze overnight.	194 kcal	46 g	NaN	2 g	1 g	0 g	195 mg	44 g	1 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wisconsin	Nutty Coconut Fish	https://www.allrecipes.com/recipe/48335/nutty-coconut-fish/	4.4	35.0	15.0	20.0	Tender whitefish fillets are baked with a sweet, spicy, crunchy coating.	0.25 cup mayonnaise, 0.25 cup prepared brown mustard, 0.5 cup dry bread crumbs, 0.25 cup shredded coconut, 0.25 cup chopped mixed nuts, 1 teaspoon granulated sugar, 1 teaspoon salt, 0.5 teaspoon cayenne pepper, 1 pound whitefish fillets	Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish., In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper., Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish., Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.	412 kcal	16 g	73 mg	2 g	26 g	7 g	1070 mg	3 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Firehouse Station 2 Healthy Chili	https://www.allrecipes.com/recipe/232547/firehouse-station-2-healthy-chili/	4.8	75.0	20.0	55.0	The folks at Fire Station Number 2 in Madison, Wisconsin know how to whip up a big pot of satisfying chili without all the fat. Ground lean turkey for flavor joins with hot Italian sausage, lots of beans, and plenty of spices.	2.5 pounds lean ground turkey, 1 pound bulk hot Italian sausage, 2 green bell peppers, diced, 2 red bell peppers, diced, 4 (15 ounce) cans diced tomatoes, 2 (15 ounce) cans chili beans, 2 (15 ounce) cans red beans in chili sauce, 1 (15 ounce) can yellow and white corn, drained, 1 (15 ounce) can black beans, 2 (4 ounce) cans chopped green chile peppers, 0.5 cup barbeque sauce, 0.25 cup ground cumin, or to taste, 0.25 cup chili powder, or to taste, 1 tablespoon chopped fresh parsley, 1 tablespoon red pepper flakes	Brown turkey and Italian sausage in a large skillet over medium heat, cooking and stirring until meat is crumbly and no longer pink, about 10 minutes. Add green and red bell peppers to meat; cook and stir until peppers are soft and excess liquid has evaporated, about 10 more minutes., Mix diced tomatoes, chili beans, red beans in chili sauce, yellow and white corn, black beans, chopped green chiles, barbeque sauce, cumin, chili powder, parsley, and red pepper flakes in a large soup pot. Place over medium heat, bring to a boil, and reduce heat to low. Simmer chili for 20 minutes. Stir turkey mixture into chili and simmer 15 more minutes to blend flavors.	392 kcal	42 g	77 mg	11 g	29 g	4 g	1419 mg	11 g	14 g	0 g	15 servings	NaN	NaN
Africa	NaN	Wisconsin	Brown Sugar Brats	https://www.allrecipes.com/recipe/216682/brown-sugar-brats/	4.5	195.0	15.0	180.0	Brats, which are a major food group in Wisconsin, along with cheese, beer and venison, are cooked in the classic electric roaster with apples, onion, and brown sugar.	3 pounds fresh bratwurst sausages, 5 large apples - peeled, cored and sliced, 6 onions, sliced, 1 (16 ounce) package brown sugar, 1 cup water	Place the brats into the bottom of a large electric covered roaster (such as a Nesco®). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients., Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.	611 kcal	63 g	84 mg	4 g	17 g	11 g	977 mg	50 g	33 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wisconsin	Booyah Chicken	https://www.allrecipes.com/recipe/20936/booyah-chicken/	4.6	170.0	20.0	150.0	This rich stew is made with chicken, beef, and pork shoulder. Full of veggies and herbs, this will easily feed your whole crowd.	1 (4 pound) whole chicken, cut into pieces, 2.5 pounds cubed beef stew meat, 1.5 pounds pork shoulder roast, 7 cups water, 3 cups chicken broth, 3 cloves garlic, whole, 2 bay leaves, water to cover, 1 tablespoon vegetable oil, 2 cups diced onion, 2 cups diced carrots, 2 stalks celery, diced, 1 clove garlic, minced, 6 potatoes, unpeeled and diced, 1.5 cups fresh green beans, cut into 1 inch pieces, 1 (14.5 ounce) can whole peeled tomatoes, drained, 1.5 teaspoons salt, 1 teaspoon dried rosemary, 0.5 teaspoon ground black pepper, 0.5 teaspoon dried thyme, 0.5 cup frozen green peas, 1.5 teaspoons grated lemon zest, 0.5 teaspoon crushed red pepper, 0.5 cup chopped fresh parsley, for garnish	Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours., Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth., Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.	664 kcal	28 g	172 mg	4 g	56 g	12 g	794 mg	6 g	35 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wisconsin	Mediterranean Chicken and Orzo Salad In Red Pepper Cups	https://www.allrecipes.com/recipe/214679/mediterranean-chicken-and-orzo-salad-in-red-pepper-cups/	4.4	61.0	20.0	11.0	An orzo pasta salad with chicken, feta cheese, olives, and grape tomatoes is served in pretty red bell pepper cups and garnished with leaves of fresh oregano. It won a blue ribbon at the fair!	0.5 pound uncooked orzo pasta, 0.25 cup olive oil, 0.33333334326744 cup red wine vinegar, 1 teaspoon Dijon mustard, 0.75 teaspoon garlic powder, 0.75 teaspoon dried oregano, 0.75 teaspoon dried basil, 0.75 teaspoon onion powder, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 0.5 cup grape tomatoes, cut in half, 0.25 cup black olives, cut in half lengthwise, 2 ounces crumbled feta cheese, 1 grilled chicken breast half, diced, 2 red bell peppers, cut in half lengthwise and seeded, 4 sprigs fresh oregano	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator., In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.	462 kcal	52 g	31 mg	5 g	18 g	5 g	580 mg	4 g	20 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wisconsin	Crispy Whitefish Marinated	https://www.allrecipes.com/recipe/70711/crispy-whitefish-marinated/	3.7	60.0	20.0	40.0	A delightfully crispy recipe bursting with flavor. Ridiculously easy to make!	0.5 cup teriyaki sauce, 1 cup stir-fry sauce, 8 (6 ounce) fillets whitefish, 2 cups dry potato flakes, 0.5 cup all-purpose flour, 2 tablespoons seasoning salt, 2 tablespoons ancho chile seasoning, 1 tablespoon garlic powder, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 quart oil for frying	In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes., Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C)., In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat., Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.	475 kcal	26 g	103 mg	2 g	36 g	3 g	2624 mg	8 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wisconsin	Wild Rice Cheese Soup	https://www.allrecipes.com/recipe/21008/wild-rice-cheese-soup/	4.6	90.0	20.0	60.0	The original recipe calls for italian sausage, but this cheesy soup is great with ground beef or venison.	1 pound ground Italian sausage, 1 small onion, diced, 1 cup uncooked wild rice, 1 (10.75 ounce) can condensed cream of potato soup, 1 (10.75 ounce) can condensed cream of chicken soup, 1 cup milk, 1 cup evaporated milk, 1 pound processed cheese, cubed	In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside., In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.	372 kcal	19 g	70 mg	1 g	17 g	12 g	1115 mg	7 g	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	Wisconsin	Fresh Bratwurst Wisconsin Style	https://www.allrecipes.com/recipe/57104/fresh-bratwurst-wisconsin-style/	3.8	670.0	180.0	10.0	Pork butt and veal are the base for this fresh bratwurst sausage recipe seasoned with mustard seed, sage and nutmeg.	1.5 pounds pork butt, fat trimmed and reserved, 1 pound veal, 1 tablespoon salt, 1.5 teaspoons coarsely ground black pepper, 1 teaspoon sugar, 1 teaspoon dry mustard, 2 teaspoons mustard seed, 0.5 teaspoon ground nutmeg, 0.5 teaspoon dried sage, 0.25 cup cold milk, 2 cups grated raw potatoes	Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time., Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat., Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands., Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.	138 kcal	4 g	52 mg	1 g	14 g	3 g	492 mg	1 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Green Bay	Smoked Fish Dip	https://www.allrecipes.com/recipe/45291/smoked-fish-dip/	4.6	15.0	15.0	NaN	This smoky fish dip is made in minutes by blending smoked whitefish, mayo, sour cream, seafood seasoning, hot pepper sauce, and Worcestershire sauce.	2 cups flaked smoked whitefish, 4 tablespoons fat-free sour cream, 2 tablespoons fat-free mayonnaise, 4 drops hot pepper sauce, or to taste, 3 drops Worcestershire sauce, or to taste, 3 drops liquid smoke flavoring, 1 pinch seafood seasoning, such as Old Bay, cracked black pepper to taste	Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper. Blend until combined with a spread-like consistency.	25 kcal	1 g	6 mg	NaN	4 g	0 g	202 mg	1 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	Green Bay	Wisconsin Native's Beer Cheese Soup	https://www.allrecipes.com/recipe/86274/wisconsin-natives-beer-cheese-soup/	4.3	75.0	30.0	45.0	This beer cheese soup, the pride of the Midwest, is creamy, flavorful, and spicy with beer, sharp Cheddar, milk, mustard, and Worcestershire sauce.	1.5 cups diced carrots, 1.5 cups diced onion, 1.5 cups diced celery, 2 cloves garlic, minced, 1 teaspoon hot pepper sauce, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.125 teaspoon cayenne pepper, 3 cups chicken broth, 2 cups beer, 0.33333334326744 cup butter, 0.33333334326744 cup flour, 4 cups milk or half and half, 6 cups shredded sharp Cheddar cheese, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, popped popcorn, for garnish	Place carrots, onion, celery, and garlic in a large saucepan over medium heat. Stir in hot pepper sauce, salt, black pepper, and cayenne pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes., Meanwhile, melt butter in a large soup pot over medium-high heat. Stir flour into melted butter with a wire whisk; cook and stir until flour is light brown, 3 to 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat and gradually stir in cheese. Cover to keep warm., Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for 10 minutes. Serve topped with popcorn.	565 kcal	21 g	119 mg	2 g	27 g	25 g	908 mg	9 g	40 g	0 g	8 servings	NaN	NaN
Africa	NaN	Green Bay	Crispy Fried Fish	https://www.allrecipes.com/recipe/42814/crispy-fried-fish/	4.5	45.0	30.0	15.0	This fried fish recipe is made with cod fillets dipped in seasoned beer batter and coated in a spicy cornflake mixture, then deep-fried until golden.	1.5 cups beer, 1 cup all-purpose flour, 1 large egg, 1 teaspoon garlic powder, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 1 pound cod fillets, 2 cups crushed cornflake crumbs, 1 teaspoon Cajun seasoning, 1 quart oil for frying	Beat together beer, flour, egg, garlic powder, salt, and pepper in a medium bowl until smooth. Add cod fillets; stir gently until well coated., Mix together cornflake crumbs and Cajun seasoning in a separate medium bowl until well combined. Dip cod in cornflake mixture to thoroughly coat all sides., Heat oil in a large, heavy skillet or deep fryer to 365 degrees F (185 degrees C). Fry cod in hot oil until golden brown and flesh is easily flaked with a fork. Drain on a paper towel-lined plate.	634 kcal	69 g	95 mg	1 g	29 g	3 g	833 mg	5 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Green Bay	Venison Schnitzel	https://www.allrecipes.com/recipe/45597/venison-schnitzel/	4.7	55.0	30.0	25.0	I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.	2 pounds venison tenderloin, 0.25 cup vegetable oil, 2 teaspoons bacon drippings, 0.75 cup all-purpose flour, 1 teaspoon salt, 0.25 teaspoon freshly ground black pepper, 1 egg, lightly beaten, 2 tablespoons milk, 1 cup dry bread crumbs, 0.5 cup crushed buttery round cracker crumbs, 2 tablespoons lemon juice	Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying., Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs., Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil., Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.	670 kcal	43 g	242 mg	2 g	60 g	7 g	988 mg	3 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Green Bay	Nutty Coconut Fish	https://www.allrecipes.com/recipe/48335/nutty-coconut-fish/	4.4	35.0	15.0	20.0	Tender whitefish fillets are baked with a sweet, spicy, crunchy coating.	0.25 cup mayonnaise, 0.25 cup prepared brown mustard, 0.5 cup dry bread crumbs, 0.25 cup shredded coconut, 0.25 cup chopped mixed nuts, 1 teaspoon granulated sugar, 1 teaspoon salt, 0.5 teaspoon cayenne pepper, 1 pound whitefish fillets	Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish., In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper., Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish., Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.	412 kcal	16 g	73 mg	2 g	26 g	7 g	1070 mg	3 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Green Bay	Booyah Chicken	https://www.allrecipes.com/recipe/20936/booyah-chicken/	4.6	170.0	20.0	150.0	This rich stew is made with chicken, beef, and pork shoulder. Full of veggies and herbs, this will easily feed your whole crowd.	1 (4 pound) whole chicken, cut into pieces, 2.5 pounds cubed beef stew meat, 1.5 pounds pork shoulder roast, 7 cups water, 3 cups chicken broth, 3 cloves garlic, whole, 2 bay leaves, water to cover, 1 tablespoon vegetable oil, 2 cups diced onion, 2 cups diced carrots, 2 stalks celery, diced, 1 clove garlic, minced, 6 potatoes, unpeeled and diced, 1.5 cups fresh green beans, cut into 1 inch pieces, 1 (14.5 ounce) can whole peeled tomatoes, drained, 1.5 teaspoons salt, 1 teaspoon dried rosemary, 0.5 teaspoon ground black pepper, 0.5 teaspoon dried thyme, 0.5 cup frozen green peas, 1.5 teaspoons grated lemon zest, 0.5 teaspoon crushed red pepper, 0.5 cup chopped fresh parsley, for garnish	Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours., Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth., Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.	664 kcal	28 g	172 mg	4 g	56 g	12 g	794 mg	6 g	35 g	0 g	12 servings	NaN	NaN
Africa	NaN	Green Bay	Crispy Whitefish Marinated	https://www.allrecipes.com/recipe/70711/crispy-whitefish-marinated/	3.7	60.0	20.0	40.0	A delightfully crispy recipe bursting with flavor. Ridiculously easy to make!	0.5 cup teriyaki sauce, 1 cup stir-fry sauce, 8 (6 ounce) fillets whitefish, 2 cups dry potato flakes, 0.5 cup all-purpose flour, 2 tablespoons seasoning salt, 2 tablespoons ancho chile seasoning, 1 tablespoon garlic powder, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 quart oil for frying	In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes., Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C)., In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat., Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.	475 kcal	26 g	103 mg	2 g	36 g	3 g	2624 mg	8 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Detroit	Detroit Hot Honey Wings	https://www.allrecipes.com/recipe/142120/detroit-hot-honey-wings/	4.7	35.0	15.0	20.0	These honey wings are Detroit-style chicken wings glazed with honey as they grill, then tossed with a spicy honey butter sauce right off the heat.	2 pounds chicken wings, tips discarded, 1 teaspoon cayenne pepper (add more if you can stand it), salt and ground black pepper to taste, 1 cup honey, divided, 0.5 cup butter, melted, 0.5 cup hot sauce	Preheat an outdoor grill to medium heat and lightly oil the grate., Wash wings well and pat dry with paper towels. Season wings with cayenne, salt, and pepper., Cook chicken wings on the preheated grill, brushing wings liberally with 1/2 cup honey while cooking, until cooked through and juices run clear, 20 to 30 minutes., Pour melted butter into a large bowl; mix in hot sauce and remaining 1/2 cup honey., Remove wings from the grill and immediately toss them in hot honey butter sauce to coat. Serve wings wet or return them to the grill for 1 minute per side to set sauce.	420 kcal	47 g	73 mg	0 g	11 g	12 g	700 mg	47 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Detroit	Cinnamon Ice Cream	https://www.allrecipes.com/recipe/48036/cinnamon-ice-cream/	4.7	315.0	10.0	15.0	Make homemade cinnamon ice cream in your ice cream maker, then enjoy it as a delicious treat either by itself or blended with milk in a milkshake.	2 large eggs, 1.5 cups half-and-half cream, 1 cup white sugar, 1 cup heavy cream, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract	Whisk eggs together in a bowl., Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat., Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes., Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.	279 kcal	28 g	104 mg	0 g	4 g	11 g	48 mg	25 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Detroit	Boston Cooler	https://www.allrecipes.com/recipe/183572/boston-cooler/	4.9	5.0	5.0	NaN	Use your favorite ginger ale with your favorite vanilla ice cream to make this refreshing treat.	1 (12 fluid ounce) can or bottle ginger ale, 3 scoops vanilla ice cream	Combine the ginger ale and ice cream in a blender; blend until smooth.	125 kcal	23 g	14 mg	0 g	1 g	2 g	46 mg	22 g	4 g	0 g	2 servings	NaN	NaN
Africa	NaN	Detroit	Kim's Zippy Sauce	https://www.allrecipes.com/recipe/48919/kims-zippy-sauce/	4.1	11.0	10.0	1.0	This is the famous zip sauce that goes with steak served locally in Detroit. It really brings out the best in beef, and adds a spicy punch to the flavor.	0.25 cup butter, 1 teaspoon dried rosemary, crushed, 0.25 teaspoon dried thyme, crushed, 0.25 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon salt, 1 tablespoon Dijon mustard, 0.5 teaspoon coarsely ground black pepper, 1.5 tablespoons Worcestershire sauce, 0.25 teaspoon ground cumin, 0.125 teaspoon cayenne pepper, 0.33333334326744 cup beef drippings	Melt butter in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Mix in the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. Mix equal parts of the sauce with beef steak drippings to complete the sauce just before serving.	79 kcal	1 g	27 mg	0 g	4 g	4 g	415 mg	0 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Detroit	Maurice Salad	https://www.allrecipes.com/recipe/15621/maurice-salad/	4.6	20.0	20.0	NaN	This hearty Maurice salad combines turkey, Swiss cheese, ham, and pickles with a rich, creamy mustard-mayo dressing served on shredded lettuce.	1 cup mayonnaise, 2 teaspoons white wine vinegar, 1.5 teaspoons lemon juice, 1.5 teaspoons onion juice, 1.5 teaspoons white sugar, 1.5 teaspoons Dijon-style prepared mustard, 0.25 teaspoon mustard powder, 2 tablespoons chopped fresh parsley, 1 hard-cooked egg, diced, 1 pound cooked ham, cut into 1/2 inch pieces, 1 pound turkey breast, cut into strips, 14 ounces Swiss cheese, cut into strips, 0.5 cup sliced sweet gherkin pickles, 1 head iceberg lettuce - rinsed, dried, and shredded, 16 pimento-stuffed green olives	To make the dressing: whisk mayonnaise, vinegar, lemon juice, onion juice, sugar, Dijon, and dry mustard together. Add parsley and egg; mix well., To make the salad: Combine ham, turkey, cheese, and pickles in a large bowl; add dressing and mix well. Divide lettuce among plates; top with salad and garnish each plate with 2 olives.	601 kcal	12 g	156 mg	1 g	38 g	15 g	1285 mg	5 g	45 g	0 g	8 servings	NaN	NaN
Africa	NaN	Detroit	Jalapeno Poppers of Champions	https://www.allrecipes.com/recipe/100056/jalapeno-poppers-of-champions/	4.6	30.0	15.0	12.0	Jalapeno pepper halves are filled with cream cheese, wrapped with meatless bacon strips and baked to delicious football-lovin' perfection!	18 fresh jalapeno peppers, halved lengthwise and seeded, 1 (8 ounce) package cream cheese, softened, 1 (5.25 ounce) package frozen vegetarian bacon strips, thawed, toothpicks	Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray., Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet., Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.	73 kcal	2 g	14 mg	1 g	2 g	3 g	158 mg	1 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Detroit	Vitamix Hummus	https://www.allrecipes.com/recipe/278165/vitamix-hummus/	5.0	15.0	10.0	5.0	The use of a Vitamix blender produces creamy, smooth, delicious results in this easy hummus recipe that's great as an appetizer or dip for parties!	2 (15 ounce) cans chickpeas, 6 tablespoons extra-virgin olive oil, divided, 1.5 tablespoons minced garlic, 1 lemon, 0.33333334326744 cup tahini (sesame seed paste), 0.5 teaspoon salt, 1 dash ground cumin, or more to taste	Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender., Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender., Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin., Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.	30 kcal	3 g	NaN	1 g	1 g	0 g	46 mg	NaN	2 g	0 g	64 servings	NaN	NaN
Africa	NaN	Detroit	Best Darn Minestrone Soup Around	https://www.allrecipes.com/recipe/50901/best-darn-minestrone-soup-around/	4.7	145.0	15.0	130.0	Enough to feed a small army, this recipe is very similar to Lelli's Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big, big, big!	8 tablespoons butter, 1.5 cups chopped onions, 4 (14 ounce) cans chicken broth, 4 (15 ounce) cans mixed vegetables, with liquid, 2 (16 ounce) cans kidney beans, with liquid, 2 (14.5 ounce) cans whole peeled tomatoes, with liquid, 1 (16 ounce) package frozen chopped spinach, 2 tablespoons tomato paste, 4.25 teaspoons garlic powder, 4 teaspoons dried parsley, 0.5 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon dried basil, 1 cup uncooked elbow macaroni, 0.5 cup grated Parmesan cheese, 1 cup canned garbanzo beans, drained, 4 cups heavy cream, 0.5 cup grated Parmesan cheese for topping	In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours., Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot., Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.	587 kcal	43 g	138 mg	14 g	16 g	24 g	1592 mg	4 g	41 g	0 g	12 servings	NaN	NaN
Africa	NaN	Detroit	Port Huron-Style Coney Sauce	https://www.allrecipes.com/recipe/188903/port-huron-style-coney-sauce/	4.2	130.0	10.0	120.0	This recipe uses ground beef and a variety of spices to make a delicious hot dog topping.	1 pound ground chuck, 1.5 teaspoons chili powder, 0.5 teaspoon ground cinnamon, 2 teaspoons paprika, 0.5 teaspoon ground black pepper, 0.25 teaspoon onion powder, 0.25 teaspoon garlic powder, 0.25 teaspoon ground cumin, 0.25 teaspoon cayenne pepper, 0.25 teaspoon ground allspice, 2 teaspoons prepared yellow mustard, 1 teaspoon beef base, 1 cup water, or more as needed, 3 teaspoons buttery crackers (such as Keebler Club® Crackers)	Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.	116 kcal	2 g	36 mg	1 g	10 g	3 g	57 mg	0 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Detroit	Detroit-Style Coney Dogs	https://www.allrecipes.com/recipe/141138/detroit-style-coney-dogs/	4.5	20.0	10.0	10.0	Fire up the grill and put together baseball-style hot dogs inspired by the classic Detroit Coney. Topped by onions, warmed chile sauce, and mustard, every meaty bite will take you out to the ballgame.	4 hot dogs with natural casings, 1 hot dog rolls, sliced, 1 small onion, diced, 1 (10 ounce) can chile sauce without beans, 4 tablespoons prepared yellow mustard, or to taste	Preheat an outdoor grill for medium-high heat., Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls., Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more., Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.	266 kcal	16 g	30 mg	1 g	10 g	7 g	877 mg	4 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Michigan	Detroit Hot Honey Wings	https://www.allrecipes.com/recipe/142120/detroit-hot-honey-wings/	4.7	35.0	15.0	20.0	These honey wings are Detroit-style chicken wings glazed with honey as they grill, then tossed with a spicy honey butter sauce right off the heat.	2 pounds chicken wings, tips discarded, 1 teaspoon cayenne pepper (add more if you can stand it), salt and ground black pepper to taste, 1 cup honey, divided, 0.5 cup butter, melted, 0.5 cup hot sauce	Preheat an outdoor grill to medium heat and lightly oil the grate., Wash wings well and pat dry with paper towels. Season wings with cayenne, salt, and pepper., Cook chicken wings on the preheated grill, brushing wings liberally with 1/2 cup honey while cooking, until cooked through and juices run clear, 20 to 30 minutes., Pour melted butter into a large bowl; mix in hot sauce and remaining 1/2 cup honey., Remove wings from the grill and immediately toss them in hot honey butter sauce to coat. Serve wings wet or return them to the grill for 1 minute per side to set sauce.	420 kcal	47 g	73 mg	0 g	11 g	12 g	700 mg	47 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Michigan	Cream Cheese Kolacky	https://www.allrecipes.com/recipe/10231/cream-cheese-kolacky/	4.5	205.0	15.0	10.0	Kolacky are cream cheese pastries that you can fill with your favorite fruit jam. You may want to double this recipe — these holiday treats go fast!	3 ounces cream cheese, 0.5 cup butter, softened, 1 cup all-purpose flour, 0.5 cup any flavor fruit jam, 0.33333334326744 cup confectioners' sugar for decoration	Gather all ingredients., Mix cream cheese and butter together in a bowl until smooth., Gradually stir in flour until just combined. Shape dough into a ball; cover the bowl and refrigerate for at least 3 hours or overnight., Preheat the oven to 350 degrees F (180 degrees C)., Roll out dough on a floured pastry board to a thickness of 1/8 inch. Cut into 2 1/2-inch squares and place about 1/2 teaspoon of jam or preserves in the center., Overlap opposite corners and pinch together. Place on ungreased baking sheets., Bake in the preheated oven until golden, about 10 to 12 minutes. Cool on wire racks. Dust kolacky lightly with confectioner's sugar.	72 kcal	8 g	11 mg	0 g	1 g	3 g	32 mg	4 g	4 g	0 g	30 servings	2 1/2 dozen	NaN
Africa	NaN	Michigan	Coney Island Hot Dogs	https://www.allrecipes.com/recipe/238509/coney-island-hot-dogs/	4.5	85.0	15.0	70.0	Enjoy the famous Coney Island hot dogs at home with Chef John's recipe for the Detroit favorite with a rich meat sauce and fresh chopped onion.	1.5 pounds lean ground beef, 2 cups water, or as needed, 0.75 cup diced onion, divided, 0.33333334326744 cup ketchup, 2 tablespoons butter, 2 cloves garlic, crushed, 2 tablespoons chili powder, or more to taste, 1.5 teaspoons salt, or to taste, 1 teaspoon freshly ground black pepper, or to taste, 1 teaspoon ground cumin, or to taste, 0.5 teaspoon celery salt, or to taste, 1 pinch cayenne pepper, or to taste, 8 all-beef hot dogs, 8 hot dog buns, 0.25 cup prepared yellow mustard, or to taste	Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes., Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste., Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes., Preheat the oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet., Cook buns in the preheated oven until soft and warm, 2 to 3 minutes., Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and a portion of remaining diced onion over the meat sauce. Repeat with remaining hot dogs.	528 kcal	30 g	99 mg	2 g	29 g	13 g	1684 mg	8 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Kielbasa and Cabbage	https://www.allrecipes.com/recipe/14714/kielbasa-and-cabbage/	4.5	40.0	10.0	30.0	Kielbasa and cabbage cooked in bacon drippings and seasoned with garlic, red pepper, and caraway seeds makes a cozy, hearty, and satisfying dish.	6 slices bacon, 1 onion, chopped, 0.25 cup water, 2 tablespoons white sugar, 3 teaspoons caraway seed, 2 teaspoons minced garlic, 0.25 teaspoon crushed red pepper flakes, 0.25 teaspoon seasoning salt, 1 large head cabbage, cut into small wedges, 1 pound Polish kielbasa	Fry bacon in a large skillet over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels., Stir onions, water, sugar, caraway seeds, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes., Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top and serve hot.	377 kcal	20 g	63 mg	6 g	17 g	9 g	952 mg	12 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Michigan	Pasties	https://www.allrecipes.com/recipe/46981/pasties-ii/	4.6	200.0	110.0	60.0	These pasties filled with meat, potatoes, onion, carrots, and rutabaga are the real deal — famous meat pies from the Upper Peninsula of Michigan.	3.5 cups all-purpose flour, sifted, 1.5 teaspoons salt, 1 cup shortening, 1 cup cold water, 1 pound boneless round or chuck steak, cut into 1-inch cubes, 2 medium potatoes, peeled and cubed, 1 medium onion, chopped, 1 medium carrot, diced, 0.5 cup cubed rutabaga, salt and pepper to taste, 6 tablespoons margarine	Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes., Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper., Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined., Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet., Bake in the preheated oven for 1 hour.	887 kcal	72 g	48 mg	5 g	25 g	14 g	762 mg	3 g	55 g	0 g	6 servings	NaN	NaN
Africa	NaN	Michigan	Cinnamon Ice Cream	https://www.allrecipes.com/recipe/48036/cinnamon-ice-cream/	4.7	315.0	10.0	15.0	Make homemade cinnamon ice cream in your ice cream maker, then enjoy it as a delicious treat either by itself or blended with milk in a milkshake.	2 large eggs, 1.5 cups half-and-half cream, 1 cup white sugar, 1 cup heavy cream, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract	Whisk eggs together in a bowl., Stir half-and-half and sugar together in a saucepan over medium-low heat until mixture begins to simmer. Remove from the heat., Pour 1/2 of the hot mixture into the eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk in heavy cream. Continue cooking over medium-low heat, whisking constantly, until thick enough to coat the back of a metal spoon. Remove from the heat, and whisk in cinnamon and vanilla. Set aside to cool, about 30 minutes., Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.	279 kcal	28 g	104 mg	0 g	4 g	11 g	48 mg	25 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Detroit-Style Pizza	https://www.allrecipes.com/recipe/268466/detroit-style-pizza/	4.7	105.0	25.0	15.0	This Detroit-style pizza recipe from Chef John has plenty of cheese, which fries as it bakes, resulting in a crunchy, crispy, cheese-laden crust.	1 cup warm water, 1 (.25 ounce) package active dry yeast, 1 teaspoon white sugar, 2.5 cups bread flour, 3 teaspoons olive oil, divided, 1 teaspoon kosher salt, 1 (24 ounce) jar marinara sauce, 2 teaspoons dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon garlic powder, 8 ounces Monterey Jack cheese, 4 ounces mild Cheddar cheese, 1 (8 ounce) package thick pepperoni slices	Start the dough: Pour water into the bowl of a stand mixer fitted with the dough hook attachment. Stir in yeast and sugar and let dissolve. Add bread flour, 2 teaspoons oil, and salt; knead until dough is very smooth, soft, and elastic., Drizzle remaining 1 teaspoon oil onto a 10x14-inch Detroit-style pizza pan; use your fingers to spread oil over the bottom of the pan. Place dough in the center of the pan. Oil your fingers, then pull and stretch dough into a rectangular shape. Cover and let rise until doubled in volume, about 1 hour., Meanwhile, make the sauce: Bring marinara sauce, oregano, red pepper flakes, and garlic powder to a simmer in a saucepan over medium-low heat. Simmer for 15 minutes., Preheat the oven to 525 degrees F (274 degrees C)., Prepare the toppings: Dice Monterey Jack and Cheddar cheese into small cubes. Combine in a bowl and toss to mix. Set out pepperoni slices., Finish the dough: Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing it into a rectangle that goes all the way to the edges of the pan. Stretch dough up the sides about 1/2 inch or so., Lay almost all pepperoni slices onto dough. Scatter cheese cubes evenly over top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in three long strips. Arrange remaining pepperoni slices over top., Bake in the preheated oven until pizza is a bit darker than golden brown, about 15 minutes. Let cool for 5 minutes., Very carefully slide pizza onto a cutting board. Slice into 9 rectangular pieces.	474 kcal	36 g	63 mg	3 g	21 g	12 g	1146 mg	NaN	27 g	0 g	9 servings	NaN	NaN
Africa	NaN	Michigan	Homestyle Turkey, the Michigander Way	https://www.allrecipes.com/recipe/13464/homestyle-turkey-the-michigander-way/	4.8	310.0	10.0	300.0	Here's a simple recipe for preparing the holiday bird. It will be tasty and perfectly browned every time!	1 (12 pound) whole turkey, 6 tablespoons butter, divided, 4 cups warm water, 3 tablespoons chicken bouillon, 2 tablespoons dried parsley, 2 tablespoons dried minced onion, 2 tablespoons seasoning salt	Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites., Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat., In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey., Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.	545 kcal	1 g	210 mg	0 g	68 g	10 g	560 mg	0 g	28 g	0 g	16 servings	1 (12 pound) turkey	NaN
Africa	NaN	Michigan	Pickled Bologna	https://www.allrecipes.com/recipe/72041/pickled-bologna/	4.7	13595.0	20.0	10.0	This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!	2 pounds ring bologna, peeled and sliced into large chunks, 4 cups vinegar, 1 (4.5 ounce) can chopped pickled jalapeno peppers, 1 onion, chopped, 1 cup water, 1 tablespoon hot pepper sauce, 1 tablespoon salt	Place the bologna in a large sealable jar. Combine the vinegar, peppers, onion, water, hot pepper sauce, and salt in a saucepan; bring to a boil; pour over the bologna. Seal the jar. Shake daily. Allow to pickle at least 3 days. For best results, allow bologna to pickle 90 days.	298 kcal	4 g	53 mg	1 g	12 g	11 g	1862 mg	2 g	26 g	0 g	10 servings	NaN	NaN
Africa	NaN	Michigan	Boston Cooler	https://www.allrecipes.com/recipe/183572/boston-cooler/	4.9	5.0	5.0	NaN	Use your favorite ginger ale with your favorite vanilla ice cream to make this refreshing treat.	1 (12 fluid ounce) can or bottle ginger ale, 3 scoops vanilla ice cream	Combine the ginger ale and ice cream in a blender; blend until smooth.	125 kcal	23 g	14 mg	0 g	1 g	2 g	46 mg	22 g	4 g	0 g	2 servings	NaN	NaN
Africa	NaN	Michigan	Michigan Hot Dog	https://www.allrecipes.com/recipe/283904/michigan-hot-dog/	4.0	30.0	15.0	15.0	A Michigan hot dog is served with a unique meat sauce that is a bit chunkier and thicker than most hot dog sauces.	1 pound ground beef, 0.66666668653488 cup finely chopped onion, divided, 1 (15 ounce) can tomato sauce, 0.33333334326744 cup ketchup, 2 tablespoons chili powder, 1 tablespoon cider vinegar, 1 tablespoon garlic powder, 1 teaspoon hot sauce (such as Frank's® RedHot®), salt and freshly ground black pepper to taste, 1 tablespoon water, or as needed, 10 hot dog buns, 10 all beef hot dogs, 5 teaspoons prepared yellow mustard	Brown ground beef and 1/3 cup onion in a large skillet over medium heat, until the meat is no longer pink, 5 to 7 minutes. Drain, and return the skillet to the stove., Stir tomato sauce and ketchup into the ground beef mixture. Add chili powder, vinegar, garlic powder, hot sauce, salt, and pepper; stir until well combined. Reduce heat to low and simmer uncovered until sauce has thickened, 8 to 10 minutes. If sauce gets too thick, add water to thin it out., Meanwhile steam or simmer hot dogs in hot water until hot., Assemble hot dogs: Place a hot dog in a bun and spoon 2 to 3 tablespoons sauce on top. Sprinkle with remaining onions and drizzle with yellow mustard.	430 kcal	31 g	57 mg	2 g	19 g	10 g	1242 mg	9 g	26 g	0 g	10 servings	NaN	NaN
Africa	NaN	Michigan	Kim's Zippy Sauce	https://www.allrecipes.com/recipe/48919/kims-zippy-sauce/	4.1	11.0	10.0	1.0	This is the famous zip sauce that goes with steak served locally in Detroit. It really brings out the best in beef, and adds a spicy punch to the flavor.	0.25 cup butter, 1 teaspoon dried rosemary, crushed, 0.25 teaspoon dried thyme, crushed, 0.25 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon salt, 1 tablespoon Dijon mustard, 0.5 teaspoon coarsely ground black pepper, 1.5 tablespoons Worcestershire sauce, 0.25 teaspoon ground cumin, 0.125 teaspoon cayenne pepper, 0.33333334326744 cup beef drippings	Melt butter in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Mix in the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. Mix equal parts of the sauce with beef steak drippings to complete the sauce just before serving.	79 kcal	1 g	27 mg	0 g	4 g	4 g	415 mg	0 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Grandma Slattery's Michigan Sauce	https://www.allrecipes.com/recipe/47606/grandma-slatterys-michigan-sauce/	4.1	40.0	10.0	30.0	This is a Meat Sauce from Upstate New York that is used on top of Hot Dogs. When I grew up it was used on steamed hot dogs and steamed rolls, sometimes with raw onions (for those who like them) on top! Very good... thanks Grandma Slattery for getting the recipe!	1 tablespoon butter, 1 onion, chopped, 2 tablespoons white vinegar, 2 tablespoons brown sugar, 3 tablespoons lemon juice, 0.5 tablespoon prepared mustard, 3 tablespoons Worcestershire sauce, 1 pound lean ground beef, 1 cup ketchup, 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, salt and pepper to taste	Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend., When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.	322 kcal	26 g	62 mg	2 g	16 g	8 g	1128 mg	20 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Michigan	Maurice Salad	https://www.allrecipes.com/recipe/15621/maurice-salad/	4.6	20.0	20.0	NaN	This hearty Maurice salad combines turkey, Swiss cheese, ham, and pickles with a rich, creamy mustard-mayo dressing served on shredded lettuce.	1 cup mayonnaise, 2 teaspoons white wine vinegar, 1.5 teaspoons lemon juice, 1.5 teaspoons onion juice, 1.5 teaspoons white sugar, 1.5 teaspoons Dijon-style prepared mustard, 0.25 teaspoon mustard powder, 2 tablespoons chopped fresh parsley, 1 hard-cooked egg, diced, 1 pound cooked ham, cut into 1/2 inch pieces, 1 pound turkey breast, cut into strips, 14 ounces Swiss cheese, cut into strips, 0.5 cup sliced sweet gherkin pickles, 1 head iceberg lettuce - rinsed, dried, and shredded, 16 pimento-stuffed green olives	To make the dressing: whisk mayonnaise, vinegar, lemon juice, onion juice, sugar, Dijon, and dry mustard together. Add parsley and egg; mix well., To make the salad: Combine ham, turkey, cheese, and pickles in a large bowl; add dressing and mix well. Divide lettuce among plates; top with salad and garnish each plate with 2 olives.	601 kcal	12 g	156 mg	1 g	38 g	15 g	1285 mg	5 g	45 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Cherry Chicken Salad	https://www.allrecipes.com/recipe/16225/cherry-chicken-salad/	4.7	45.0	15.0	NaN	Buttermilk and mayonnaise flavor this terrific salad that whips together chunks of chicken, dried tart cherries, pecans and celery.	3 cooked, boneless chicken breast halves, diced, 0.33333298563957 cup dried cherries, 0.33333298563957 cup diced celery, 0.33333298563957 cup toasted, chopped pecans, 0.33333298563957 cup low-fat mayonnaise, 1 tablespoon buttermilk, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.33333298563957 cup cubed apples	In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.	264 kcal	12 g	62 mg	2 g	24 g	2 g	356 mg	8 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Michigan	Cornish Finnish Michigan Pasties	https://www.allrecipes.com/recipe/12432/cornish-finnish-michigan-pasties/	4.5	0.0	NaN	NaN	Hearty and savory, these generously filled pastry pies are stuffed with ground beef and pork, rutabagas, potatoes, carrots and onions. These delicious pastry-filled packets are then baked and served warm or at room temperature. This recipe yields 8 pasties.	4.5 cups all-purpose flour, 1 cup shortening, 1.25 cups ice water, 1 teaspoon salt, 5.5 cups thinly sliced potatoes, 2 carrots, shredded, 1 onions, 0.5 cup diced rutabaga, 1.5 pounds lean ground beef, 0.5 pound lean ground pork, 1 tablespoon salt, 1 teaspoon ground black pepper, 1.5 teaspoons monosodium glutamate (MSG), 1 cube beef bouillon, 0.5 cup hot water	Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside., Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon., Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans., Bake at 425 degrees F (220 degrees C) for 45 minutes.	882 kcal	76 g	84 mg	5 g	30 g	16 g	1459 mg	3 g	50 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Jalapeno Poppers of Champions	https://www.allrecipes.com/recipe/100056/jalapeno-poppers-of-champions/	4.6	30.0	15.0	12.0	Jalapeno pepper halves are filled with cream cheese, wrapped with meatless bacon strips and baked to delicious football-lovin' perfection!	18 fresh jalapeno peppers, halved lengthwise and seeded, 1 (8 ounce) package cream cheese, softened, 1 (5.25 ounce) package frozen vegetarian bacon strips, thawed, toothpicks	Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray., Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet., Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.	73 kcal	2 g	14 mg	1 g	2 g	3 g	158 mg	1 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Michigan	Pierogi Casserole	https://www.allrecipes.com/recipe/18841/pierogi-casserole/	4.2	90.0	45.0	45.0	Made with lasagna noodles, this casserole is full of pierogi flavors: bacon, sharp Cheddar cheese, potatoes, and sour cream.	5 potatoes, peeled and cubed, 0.5 cup milk, 0.5 cup butter, melted, 0.5 pound bacon, diced, 1 onion, chopped, 6 cloves garlic, minced, 0.5 (16 ounce) package lasagna noodles, 2 cups shredded Cheddar cheese, salt and pepper to taste, 1 (8 ounce) container sour cream, 3 tablespoons chopped fresh chives	Preheat oven to 350 degrees F (175 degrees C)., Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside., Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked., Cook the lasagna noodles according to package directions and cool under running water., Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste., Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.	626 kcal	48 g	93 mg	4 g	19 g	22 g	525 mg	4 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Plum Clafouti	https://www.allrecipes.com/recipe/41234/plum-clafouti/	4.3	70.0	10.0	60.0	A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!	6 tablespoons white sugar, divided, 14 Italian prune plums, halved and pitted, 3 eggs, 1.3333333730698 cups milk, 0.66666668653488 cup all-purpose flour, 1.5 teaspoons grated lemon zest, 2 teaspoons vanilla, 1 pinch salt, 0.5 teaspoon ground cinnamon, 2 tablespoons confectioners' sugar	Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom., Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan., Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.	186 kcal	35 g	73 mg	2 g	6 g	1 g	63 mg	25 g	3 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Original Bar Cheese Spread	https://www.allrecipes.com/recipe/219978/original-bar-cheese-spread/	4.7	490.0	10.0	NaN	Prepared horseradish, processed cheese spread, Worcestershire sauce, garlic powder, and dry mustard work together to make a snack dip with an interesting bite.	1 (15 ounce) jar pasteurized process cheese spread (such as Cheez Whiz®), 0.33333334326744 cup prepared horseradish, or to taste, 1 teaspoon Worcestershire sauce, 0.5 teaspoon dry mustard, 0.25 teaspoon garlic powder, or more to taste	Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl., Refrigerate 8 hours to overnight.	82 kcal	3 g	21 mg	0 g	4 g	4 g	486 mg	2 g	6 g	0 g	15 servings	NaN	NaN
Africa	NaN	Michigan	Vitamix Hummus	https://www.allrecipes.com/recipe/278165/vitamix-hummus/	5.0	15.0	10.0	5.0	The use of a Vitamix blender produces creamy, smooth, delicious results in this easy hummus recipe that's great as an appetizer or dip for parties!	2 (15 ounce) cans chickpeas, 6 tablespoons extra-virgin olive oil, divided, 1.5 tablespoons minced garlic, 1 lemon, 0.33333334326744 cup tahini (sesame seed paste), 0.5 teaspoon salt, 1 dash ground cumin, or more to taste	Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender., Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender., Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin., Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.	30 kcal	3 g	NaN	1 g	1 g	0 g	46 mg	NaN	2 g	0 g	64 servings	NaN	NaN
Africa	NaN	Michigan	Plum Dumplings	https://www.allrecipes.com/recipe/90225/plum-dumplings/	4.4	135.0	90.0	45.0	Delicious Italian plum dumplings in a yummy brown sugar sauce are a family favorite. This recipe came from Istria, in the former Yugoslavia.	25 Italian prune plums, 3 tablespoons sugar, 2 large potatoes, peeled and quartered, 2.5 cups all-purpose flour, 1 teaspoon sugar, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 3 egg yolks, 2 tablespoons shortening or butter, softened, 0.5 cup butter, 1.5 cups dark brown sugar, 0.25 cup fine dry bread crumbs	To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside., Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm., To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth., When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking., To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes., Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce., When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.	519 kcal	94 g	86 mg	5 g	7 g	7 g	236 mg	53 g	14 g	0 g	10 servings	NaN	NaN
Africa	NaN	Michigan	Wet Burrito	https://www.allrecipes.com/recipe/222013/wet-burrito/	4.6	60.0	30.0	30.0	Wet burritos made casserole-style, stuffed with beef, beans, and cheese, get baked under a gravy. Serve with onion, tomato, lettuce, and sour cream.	1 pound lean ground beef, 0.75 cup chopped onion, divided, 2 cloves garlic, minced, 1 (14.5 ounce) can diced tomatoes with juice, divided, 1 tablespoon Worcestershire sauce, 1.5 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon ground cumin, divided, 0.5 teaspoon ground black pepper, 2 cups refried beans, 1 (18 ounce) jar beef gravy, 1 (10 ounce) can enchilada sauce, 4 large flour tortillas, 2 cups shredded Cheddar cheese, divided, 1 cup sour cream, divided, 0.25 cup chopped tomatoes, divided, 1 cup chopped lettuce, divided	Preheat the oven to 375 degrees F (190 degrees C)., Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in 1/2 of the can diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often., Heat refried beans and remaining 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil., Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds., Place warmed tortilla onto a work surface and spoon 1/4 of the beef mixture in a line down the center. Layer 1/4 of the bean mixture on top of beef layer and spread 1/4 cup of the Cheddar cheese over the bean layer. Fold right and left edges of tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito, seam side down, into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos., Pour gravy sauce over burritos in the baking dish; top with remaining 1 cup Cheddar cheese., Bake burritos in the preheated oven until cheese has melted, 15 to 20 minutes., To serve, place each burrito on a serving plate and spoon sauce from baking dish over burrito. Top each burrito with 1/4 cup sour cream, remaining chopped onion, and chopped tomato. Finish each with 1/4 cup chopped lettuce.	1191 kcal	104 g	179 mg	14 g	59 g	29 g	2551 mg	10 g	59 g	0 g	4 servings	NaN	NaN
Africa	NaN	Michigan	Quick Christmas Salad	https://www.allrecipes.com/recipe/230401/quick-christmas-salad/	4.9	5.0	5.0	NaN	Use a prepared balsamic vinaigrette to dress this simple salad of baby greens, pecans, dried cherries, and Parmesan cheese.	1.5 (16 ounce) packages mixed baby salad greens, 1.5 cups pecans, 8 ounces dried cherries, 0.25 pound Parmesan cheese, shaved, 0.5 cup balsamic vinaigrette salad dressing, or to taste	Mix baby salad greens, pecans, dried cherries, and Parmesan cheese in a large bowl. Drizzle vinaigrette over the salad; toss to coat evenly.	330 kcal	25 g	10 mg	6 g	10 g	4 g	441 mg	14 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Best Darn Minestrone Soup Around	https://www.allrecipes.com/recipe/50901/best-darn-minestrone-soup-around/	4.7	145.0	15.0	130.0	Enough to feed a small army, this recipe is very similar to Lelli's Minestrone soup here in Detroit. Make sure you use a large stock pot, because this recipe is big, big, big!	8 tablespoons butter, 1.5 cups chopped onions, 4 (14 ounce) cans chicken broth, 4 (15 ounce) cans mixed vegetables, with liquid, 2 (16 ounce) cans kidney beans, with liquid, 2 (14.5 ounce) cans whole peeled tomatoes, with liquid, 1 (16 ounce) package frozen chopped spinach, 2 tablespoons tomato paste, 4.25 teaspoons garlic powder, 4 teaspoons dried parsley, 0.5 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon dried basil, 1 cup uncooked elbow macaroni, 0.5 cup grated Parmesan cheese, 1 cup canned garbanzo beans, drained, 4 cups heavy cream, 0.5 cup grated Parmesan cheese for topping	In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours., Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot., Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.	587 kcal	43 g	138 mg	14 g	16 g	24 g	1592 mg	4 g	41 g	0 g	12 servings	NaN	NaN
Africa	NaN	Michigan	German Rocks	https://www.allrecipes.com/recipe/15323/german-rocks/	4.7	25.0	15.0	10.0	A heavy cookie with dates and nuts. Derived from Bavarian Inn, Frankenmuth, Michigan.	1.5 cups white sugar, 0.5 cup butter, 3 eggs, 2.5 cups sifted all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon hot water, 2 cups dates, pitted and chopped, 3 cups chopped walnuts	Preheat oven to 350 degrees F (175 degrees C)., In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each. Dissolve the baking soda in the hot water, add it to the egg mixture. Stir in the flour and cinnamon until well blended. Finally, stir in the dates and walnuts so they are evenly distributed., Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden.	179 kcal	23 g	22 mg	2 g	3 g	2 g	60 mg	14 g	9 g	0 g	36 servings	NaN	NaN
Africa	NaN	Michigan	Eat Michigan Salad	https://www.allrecipes.com/recipe/97389/eat-michigan-salad/	4.9	30.0	30.0	NaN	"I live in Buckeye country, that's the land of Ohio State University football to the rest of you. We love to tailgate and watch the Bowl games, and are always trying to come up with clever things to do to our biggest rivals up north, the Michigan Wolverines. The cherries and maple in this wonderful salad inspired the name. Enjoy!"	0.5 cup mayonnaise, 0.33333334326744 cup pure maple syrup, 0.25 cup white wine vinegar, 1 teaspoon white sugar, 0.5 cup vegetable oil, salt and pepper to taste, 3 heads butter lettuce - rinsed, and torn, 0.5 cup dried cherries, 2 Granny Smith apples, cored and cut into matchsticks, 4 ounces goat cheese, crumbled, 3 ounces chopped candied pecans	In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside., In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.	276 kcal	17 g	11 mg	2 g	6 g	5 g	141 mg	13 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Michigan	Lebanese Restaurant Rice Pilaf	https://www.allrecipes.com/recipe/241845/lebanese-restaurant-rice-pilaf/	4.3	55.0	10.0	35.0	This Lebanese-inspired rice pilaf with toasted almonds and tahini has plenty of butter and oil, creating a hearty and delicious side dish to chicken and hummus.	3 cups parboiled long-grain white rice, 0.5 cup butter, divided, 4 tablespoons olive oil, divided, 0.5 cup orzo pasta, 4 cups water, 1 tablespoon salt, 1 tablespoon slivered almonds, or to taste, 1 tablespoon tahini	Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear., Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes., Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes., Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated., Mix almond mixture into rice mixture.	203 kcal	18 g	20 mg	1 g	3 g	6 g	641 mg	0 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Michigan	Cabbage Apple Soup	https://www.allrecipes.com/recipe/230232/cabbage-apple-soup/	4.6	60.0	25.0	35.0	A flavorful sweet-and-sour cabbage soup. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate. This is my best attempt, and possibly even better! For a vegetarian version, simply omit the bacon.	4 slices bacon, cut into 1 inch pieces, 1 tablespoon olive oil, 1 yellow onion, chopped, 3 cloves garlic, minced, 1 teaspoon caraway seeds, 0.5 apple, peeled and finely chopped, 5 cups vegetable broth, 0.5 cup apple cider, 1 head cabbage, cored and coarsely chopped, 2 tablespoons cider vinegar, 0.33333334326744 cup white sugar, 1 (12 ounce) loaf crusty bread	Place bacon pieces in a large pot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels., Drain fat from the pot and add olive oil, onion, garlic, and caraway seeds. Cook and stir until onion has softened and turned translucent, about 5 minutes., Stir in chopped apple, vegetable broth, apple cider, cabbage, cider vinegar, and sugar. Bring soup to a boil and reduce heat to low. Simmer, partially covered, until cabbage is tender, 20 to 30 minutes., Cut bread into large chunks and place them in the bottom of six soup bowls. Ladle the soup over the bread and serve.	370 kcal	67 g	7 mg	8 g	13 g	2 g	930 mg	27 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Michigan	Port Huron-Style Coney Sauce	https://www.allrecipes.com/recipe/188903/port-huron-style-coney-sauce/	4.2	130.0	10.0	120.0	This recipe uses ground beef and a variety of spices to make a delicious hot dog topping.	1 pound ground chuck, 1.5 teaspoons chili powder, 0.5 teaspoon ground cinnamon, 2 teaspoons paprika, 0.5 teaspoon ground black pepper, 0.25 teaspoon onion powder, 0.25 teaspoon garlic powder, 0.25 teaspoon ground cumin, 0.25 teaspoon cayenne pepper, 0.25 teaspoon ground allspice, 2 teaspoons prepared yellow mustard, 1 teaspoon beef base, 1 cup water, or more as needed, 3 teaspoons buttery crackers (such as Keebler Club® Crackers)	Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.	116 kcal	2 g	36 mg	1 g	10 g	3 g	57 mg	0 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Grandma Skeet's Prune Kolaches	https://www.allrecipes.com/recipe/65237/grandma-skeets-prune-kolaches/	4.7	170.0	55.0	15.0	These yeasted breakfast pastries are stuffed with a sweet prune filling. They're a tradition on many holiday brunch tables.	1 cup warm water, 1 teaspoon salt, 1 egg, 2 tablespoons butter, room temperature, 3 cups bread flour, 0.25 cup white sugar, 3 teaspoons bread machine yeast, 2 cups pitted prunes, 2 cups prune juice or water, 0.25 cup white sugar, 1 teaspoon ground cinnamon, or to taste, 0.5 teaspoon ground cloves, or to taste, 2 tablespoons lime juice, 1 cup white sugar, 0.5 cup all-purpose flour, 2 tablespoons butter, melted, 1 teaspoon cinnamon	Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle., While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth., When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes., In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel., Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper., Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes., Bake until the tops are lightly browned, 14 to 16 minutes.	229 kcal	48 g	15 mg	2 g	4 g	2 g	139 mg	27 g	3 g	0 g	20 servings	NaN	NaN
Africa	NaN	Michigan	Cherry Chocolate Chunk Cookies	https://www.allrecipes.com/recipe/76556/cherry-chocolate-chunk-cookies/	4.7	120.0	30.0	11.0	A spectacular cookie with dried cherries, chocolate chunks, pecans, and walnuts is especially nice made with the cherries from the Cherry Festival in Traverse City, Michigan.	2.25 cups unbleached all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 0.5 cup unsalted butter, softened, 0.5 cup butter flavored shortening (such as Crisco®), 0.5 cup white sugar, 0.75 cup brown sugar, 2 eggs, 1.5 teaspoons vanilla extract, 1.5 teaspoons almond extract, 1 cup dried tart cherries, 0.75 cup chopped walnuts, 0.5 cup chopped pecans, 1 (12 ounce) bag semi-sweet chocolate chunks (such as SACO®)	Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside., Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets., Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.	162 kcal	19 g	15 mg	1 g	2 g	4 g	64 mg	13 g	10 g	0 g	42 servings	3 1/2 dozen	NaN
Africa	NaN	Michigan	Charlie's Sweet Island Brussels Sprouts	https://www.allrecipes.com/recipe/216804/charlies-sweet-island-brussels-sprouts/	4.5	25.0	15.0	10.0	Brussels sprouts are pan-fried in seasoned butter flavored with brown sugar, curry, and jerk seasoning in this Caribbean-inspired take on a favorite winter vegetable.	0.25 cup butter, 2 tablespoons olive oil, 2 pounds Brussels sprouts, trimmed and halved lengthwise, 2 teaspoons garlic powder, 1 tablespoon jerk seasoning, 1 tablespoon curry powder, 1 tablespoon brown sugar	Melt butter with olive oil in a large skillet over medium heat. Stir in Brussels sprouts, garlic powder, jerk seasoning, curry powder, and brown sugar. Cook and stir the Brussels sprouts, tossing them in the butter and seasonings, until tender, 5 to 10 minutes.	191 kcal	18 g	20 mg	6 g	6 g	6 g	314 mg	6 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Michigan	Detroit-Style Coney Dogs	https://www.allrecipes.com/recipe/141138/detroit-style-coney-dogs/	4.5	20.0	10.0	10.0	Fire up the grill and put together baseball-style hot dogs inspired by the classic Detroit Coney. Topped by onions, warmed chile sauce, and mustard, every meaty bite will take you out to the ballgame.	4 hot dogs with natural casings, 1 hot dog rolls, sliced, 1 small onion, diced, 1 (10 ounce) can chile sauce without beans, 4 tablespoons prepared yellow mustard, or to taste	Preheat an outdoor grill for medium-high heat., Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls., Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more., Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.	266 kcal	16 g	30 mg	1 g	10 g	7 g	877 mg	4 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Michigan	Peaches and Cream	https://www.allrecipes.com/recipe/22753/peaches-and-cream/	4.5	5.0	5.0	NaN	A fresh peach is sprinkled with brown sugar, dolloped with sour cream and topped with pecans.	1 large fresh peach - peeled, pitted and sliced, 1 teaspoon brown sugar, 2 tablespoons sour cream, 1 tablespoon chopped pecans	Place sliced peach in a small serving dish. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.	163 kcal	15 g	13 mg	1 g	2 g	4 g	22 mg	13 g	11 g	0 g	1 serving	NaN	NaN
Africa	NaN	Michigan	Lee's Salmon Baste	https://www.allrecipes.com/recipe/233432/lees-salmon-baste/	5.0	25.0	10.0	15.0	Grilling salmon is a summer favorite. This recipe offers a basting sauce with lemon juice, butter, and Catalina salad dressing to make your salmon even more delicious.	0.75 cup Catalina salad dressing, 0.5 cup butter, melted, 0.5 lemon, juiced, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 1.5 teaspoons garlic powder, 1.5 teaspoons onion powder, 1 pinch dried dill weed, 6 (4 ounce) fillets salmon	Preheat grill for medium heat and lightly oil the grate., Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets., Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.	472 kcal	13 g	117 mg	1 g	24 g	13 g	516 mg	10 g	36 g	0 g	6 servings	NaN	NaN
Africa	NaN	Michigan	Krumkake II	https://www.allrecipes.com/recipe/15508/krumkake-ii/	4.4	0.0	NaN	NaN	A yummy cardamom flavored batter to use with a krumkake iron. These can be served plain or filled with flavored whip cream.	2 eggs, 1.25 cups sifted all-purpose flour, 0.75 cup heavy whipping cream, 0.75 cup white sugar, 0.5 teaspoon ground cardamom	In a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream., Heat the krumkake iron over the stovetop on medium high heat. When it is hot enough a drop of water will dance around on the surface. Drop batter by tablespoons onto the center of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.	106 kcal	15 g	34 mg	0 g	2 g	3 g	12 mg	8 g	4 g	0 g	18 servings	NaN	NaN
Africa	NaN	Michigan	Raspberry Peach Crumble	https://www.allrecipes.com/recipe/72046/raspberry-peach-crumble/	4.2	50.0	15.0	35.0	This is a showstopper, perfect for summer. Serve with vanilla ice cream to make it a perfect dessert.	1 pint fresh raspberries, 3 fresh peaches, pitted and chopped, 2 tablespoons lemon juice, 0.33333334326744 cup white sugar, 1 pinch cinnamon, 1 cup rolled oats, 0.5 cup unsalted butter, 0.25 cup brown sugar, 0.25 cup white sugar, 1 teaspoon vanilla extract, 1 teaspoon salt, 1 pinch cinnamon	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 small ramekins., In a bowl, mix the raspberries, peaches, lemon juice, 1/3 cup white sugar, and 1 pinch cinnamon., In a separate bowl, mix the oats, butter, brown sugar, 1/4 cup white sugar, vanilla, salt, and 1 pinch cinnamon., Fill the prepared ramekins with equal amounts of the raspberry and peach mixture, and top with equal amounts of the oats mixture. Arrange the ramekins on a baking sheet., Bake 35 minutes in the preheated oven, until crisp and golden brown. Cool 10 minutes before serving.	327 kcal	44 g	41 mg	5 g	3 g	10 g	394 mg	31 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Michigan	Michigan Maple Peanut Butter Sheet Cake	https://www.allrecipes.com/recipe/228345/michigan-maple-peanut-butter-sheet-cake/	4.0	110.0	30.0	20.0	This rich peanut butter cake is topped with a maple syrup-flavored frosting filled with walnuts, pecans, almonds, and more peanuts.	2 cups white sugar, 2 cups all-purpose flour, 1 cup hot water, 0.66666668653488 cup creamy peanut butter, 0.5 cup butter, 1 cup vanilla yogurt, 2 eggs, 1 teaspoon baking soda, 0.66666668653488 cup chunky peanut butter, 0.5 cup butter, 6 tablespoons milk, 2.5 cups confectioners' sugar, 1 tablespoon pure Michigan maple syrup, 0.5 cup finely chopped walnuts, 0.33333334326744 cup finely chopped pecans, 0.25 cup sliced almonds, 1 (8 ounce) package cream cheese, softened, 0.5 cup confectioners' sugar, 1 tablespoon milk, 1 teaspoon almond extract, 1 cup frozen whipped topping, thawed	Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper., Sift white sugar and flour together in a bowl., Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat., Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet., Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack., Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely., Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.	411 kcal	47 g	47 mg	2 g	7 g	10 g	218 mg	36 g	23 g	0 g	24 servings	NaN	NaN
Africa	NaN	Michigan	Sourdough Bread III	https://www.allrecipes.com/recipe/24018/sourdough-bread-iii/	4.5	160.0	30.0	30.0	A simple sourdough bread recipe for the bread machine. You will need to have your own sourdough starter on hand.	1 tablespoon active dry yeast, 3 tablespoons wheat germ, 3 tablespoons sugar, 1 tablespoon salt, 4 cups bread flour, 1.5 cups sourdough starter, 3 tablespoons margarine, softened, 1 cup milk, 1 tablespoon cornmeal	Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour., Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes., Preheat oven to 425 degrees F (220 degrees C)., Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.	268 kcal	48 g	2 mg	2 g	9 g	1 g	630 mg	5 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Michigan	Sesame Tuna with Soy Miso Dressing	https://www.allrecipes.com/recipe/45932/sesame-tuna-with-soy-miso-dressing/	4.4	24.0	20.0	4.0	This recipe is served at a seafood restaurant in Royal Oak, Michigan. The sesame covered tuna is done medium rare inside (almost like sushi) and has a fantastic soy miso dressing drizzled over the top. One of the best seafood dishes I love!	0.75 cup sesame seeds, divided, 0.5 teaspoon seasoning salt, 1 teaspoon ground white pepper, 1 teaspoon onion powder, 1 tablespoon wasabi powder, 1 teaspoon coarse kosher salt, 1 cup all-purpose flour, 2 eggs, 3 fluid ounces milk, 2 (4 ounce) tuna steaks (about 3/4 inch thick), 2 tablespoons vegetable oil, 1 (1.12 ounce) package miso soup mix, 1 tablespoon soy sauce	In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk., Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red., To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	2 servings	NaN	NaN
Africa	NaN	Michigan	Cherry-Berry Pie with Whole Wheat Pie Crust	https://www.allrecipes.com/recipe/275610/cherry-berry-pie-with-whole-wheat-pie-crust/	4.0	185.0	60.0	65.0	Made with a whole wheat crust and no refined sugar, this delicious pie gains sweetness from maple syrup and fresh tart flavor from cherries and berries.	2.3333332538605 cups whole wheat flour, 2 tablespoons pure maple syrup, 0.5 teaspoon salt, 1 cup cold butter, cut into cubes, 9 tablespoons ice cold water, 1.5 tablespoons apple cider vinegar, 4 cups fresh sour cherries, pitted, 1 cup fresh blackberries, 1 cup fresh blueberries, 0.25 cup ground cherries, husked, 1 cup pure maple syrup, 0.33333334326744 cup cornstarch, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 0.5 teaspoon almond extract, 0.25 teaspoon ground nutmeg, 0.25 teaspoon salt, 1 egg, lightly beaten, 1 tablespoon water	Place flour, 2 tablespoons maple syrup, and salt into the bowl of a food processor. Pulse several times to combine. Add butter and pulse a few more times until mixture has the texture of coarse sand., Mix cold water and vinegar together in a small measuring cup. Add 1/2 the mixture to the food processor; pulse a few times. Add additional mixture until dough comes together slightly. Divide dough in 1/2. Wrap each 1/2 in plastic wrap and form into discs. Refrigerate at least 1 hour., Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil and place a 9-inch pie pan on top. Set aside., Mix sour cherries, blackberries, blueberries, and ground cherries together in a bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla extract, cinnamon, almond extract, nutmeg, and salt together in a small bowl until smooth. Pour over berries and toss to combine; set pie filling aside., Remove 1 disc of pie dough from the refrigerator. Roll out into a 12-inch circle on a lightly floured surface. Place evenly into the bottom and over the sides of the pie pan. Roll out second piece of dough into another 12-inch circle; cut into 1-inch strips. Pour pie filling into the crust and use dough strips to form a lattice pattern on top. Remove any excess overhanging dough and crimp the edges to seal., Whisk egg and water together in a small bowl until combined. Lightly brush egg wash over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning., Bake in the preheated oven for 35 minutes. Remove foil and continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Remove from the oven and let cool completely before serving.	484 kcal	74 g	67 mg	8 g	7 g	12 g	324 mg	39 g	20 g	0 g	10 servings	NaN	NaN
Africa	NaN	Michigan	Ho Ho Bumpy Cake	https://www.allrecipes.com/recipe/275455/ho-ho-bumpy-cake/	5.0	140.0	10.0	25.0	Bumpy rumble strips of vanilla buttercream peek out between dark chocolate frosting and devil's food cake in this recipe inspired by Michigan's famous Sanders cake.	1 dash all-purpose flour, 1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®), 1 cup water, 3 eggs, 0.33333334326744 cup vegetable oil, 0.75 cup white sugar, 0.66666668653488 cup shortening, 1 (5 ounce) can evaporated milk, 0.5 cup butter, 2 teaspoons vanilla extract, 1 pinch salt, 1 (16 ounce) can dark chocolate frosting	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan., Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 45 minutes., Combine sugar, shortening, evaporated milk, butter, vanilla extract, and salt in a bowl. Beat with a hand mixer until light and fluffy, 10 to 15 minutes. Pipe cream frosting in lines over the cooled cake., Place chocolate frosting in a microwave-safe bowl. Warm in the microwave for 1 minute, checking after 30 seconds. Drizzle melted frosting over the cream with a spoon. Refrigerate until set, about 1 hour.	458 kcal	47 g	54 mg	0 g	4 g	10 g	322 mg	39 g	29 g	0 g	16 servings	NaN	NaN
Africa	NaN	Michigan	Michigan Hot Dogs	https://www.allrecipes.com/recipe/283947/michigan-hot-dogs/	4.0	30.0	5.0	25.0	These Michigan-style hot dogs are topped with a flavorful ground beef mixture and served on buns--perfect for summer parties.	8 hot dogs, 1 pound lean ground beef, 1 medium onion, diced, divided, 0.5 cup water, 0.25 cup ketchup, 2 tablespoons tomato paste, 2 tablespoons distilled white vinegar, 2 tablespoons Worcestershire sauce, 2 teaspoons chili powder, 1 (11 ounce) package hot dog buns, 2 tablespoons prepared yellow mustard, or to taste	Place hot dogs in a large stockpot. Cover with water and bring to a boil. Turn heat off, cover, and let sit., Heat a skillet over medium-high heat, add ground beef and half of the diced onions. Cook and stir until beef is no longer pink; making sure to break into fine pieces, about 8 minutes., Meanwhile, whisk water, ketchup, tomato paste, vinegar, Worcestershire sauce, and chili powder until smooth., Drain ground beef mixture and return to the skillet. Stir in reserved ketchup mixture, reduce heat, and simmer for 10 minutes., Place hot dogs in buns. Top hot dogs with beef mixture. Divide remaining onions on top of the beef mixture and garnish with mustard.	390 kcal	26 g	63 mg	2 g	21 g	8 g	941 mg	7 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Michigan	Gunk on Noodles	https://www.allrecipes.com/recipe/57176/gunk-on-noodles/	4.1	40.0	15.0	25.0	My mother came up with this wonderfully simple dish on a snowy Michigan night when all she had on hand was a pound of ground beef. My father and I just loved it, and when Dad asked her what it was called she laughed and said 'Gunk on Noodles.' The silly name stuck, and I've been making it for my family for 25 years. A quick meal made with items we all have on hand.	1 (8 ounce) package uncooked egg noodles, 1 pound ground beef, 1 small onion, chopped, 1 clove garlic, minced, 1 (6 ounce) can tomato paste, 1 (4 ounce) can sliced mushrooms with juice, 1 teaspoon sugar, 1 tablespoon butter, 1 teaspoon Worcestershire sauce, salt and pepper to taste	Bring a large pot of lightly salted water to a boil. Place the egg noodles in the pot, cook 6 to 8 minutes, until al dente, and drain., In a large skillet over medium-high heat, cook the ground beef 10 minutes, or until evenly brown. Mix in the onion and garlic, and cook until onion is tender. Mix in the tomato paste, mushrooms and juice, sugar, butter, and Worcestershire sauce. Season with salt and pepper. Continue to cook and stir 5 minutes, until bubbly and heated through. Serve over the cooked noodles.	475 kcal	48 g	117 mg	4 g	28 g	8 g	564 mg	8 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Michigan	Cinco de Mayo Fresh Cheese Dip	https://www.allrecipes.com/recipe/264226/cinco-de-mayo-fresh-cheese-dip/	4.5	135.0	15.0	NaN	Cottage cheese and sour cream are flavored with scallions, cumin, and cilantro in this fresh cheese dip that'll get your Cinco de Mayo party started.	2 (16 ounce) packages small curd cottage cheese, 1 (16 ounce) container sour cream, 2 (8 ounce) packages shredded pepper Jack cheese, 2 bunches scallions, chopped, 0.5 cup chopped cilantro, 2 tablespoons Worcestershire sauce, 3 cloves garlic, minced, 2 teaspoons ground cumin, 1 teaspoon salt, freshly ground black pepper to taste	Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and pepper in a large bowl. Refrigerate for 2 hours to allow flavors to develop.	324 kcal	9 g	68 mg	1 g	20 g	14 g	781 mg	2 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Michigan	Oh-So-Chocolate Cherry Cookies	https://www.allrecipes.com/recipe/237466/oh-so-chocolate-cherry-cookies/	3.8	25.0	15.0	10.0	Cherries and chocolate come together in a heavenly combination for these chocolate cherry and chocolate chip cookies.	1.5 cups butter, softened, 2 cups white sugar, 2 eggs, 2 teaspoons vanilla extract, 2 teaspoons almond extract, 2 cups all-purpose flour, 0.5 cup cocoa powder, 1 (3.5 ounce) package instant chocolate fudge pudding mix, 1 teaspoon baking soda, 0.5 teaspoon salt, 1.5 cups dried cherries, 1 cup dark chocolate chips, 0.5 cup chocolate chunks (such as Nestle®)	Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper., Beat butter and sugar together in a large bowl with an electric mixer until smooth. Beat eggs into butter mixture one at a time; add vanilla extract and almond extract and mix until smooth., Whisk flour, cocoa powder, pudding mix, baking soda, and salt together in a bowl. Stir 1/3 the flour mixture into butter mixture. Repeat with remaining flour mixture, mixing well after each addition. Fold cherries, chocolate chips, and chocolate chunks into dough. Drop cookie dough by the spoonful 2-inches apart onto the prepared baking sheets., Bake in the preheated oven until golden and set, 10 to 15 minutes.	208 kcal	29 g	31 mg	2 g	2 g	6 g	164 mg	19 g	10 g	0 g	36 servings	NaN	NaN
Africa	NaN	Michigan	Mandarin Blue Cherry Jam	https://www.allrecipes.com/recipe/110907/mandarin-blue-cherry-jam/	4.0	1475.0	30.0	5.0	A great easy recipe for jam I found by using leftovers after hitting the blueberry patch in Michigan!	3 pounds fresh blueberries, crushed, 1.5 pounds pitted fresh sweet cherries, crushed, 1 (11 ounce) can Mandarin orange segments, drained and crushed, 0.25 cup lemon juice, 1 (1.75 ounce) package powdered fruit pectin, 5.5 cups white sugar	Combine the blueberries, cherries, oranges, lemon juice, and pectin in a large pot; bring to a rolling boil. Stir in the sugar until it dissolves completely and the mixture returns to a rolling boil; boil 1 minute and remove from heat. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands, process for 5 minutes in a boiling water bath. Allow jars to cool slowly, creating a vacuum seal. Allow to sit at room temperature 1 to 2 days to allow jam to set. Refrigerate after opening.	101 kcal	26 g	NaN	1 g	0 g	NaN	1 mg	24 g	0 g	0 g	56 servings	NaN	NaN
Africa	NaN	Michigan	Comforting Sloppy Joes	https://www.allrecipes.com/recipe/278531/comforting-sloppy-joes/	3.8	35.0	10.0	25.0	These slightly sweet and tangy, comforting sloppy joes are a staple at weddings, graduations, and funerals--try them at your next gathering.	1 drizzle olive oil, 1 small sweet onion, diced, 3 pounds lean ground beef, 1.25 cups ketchup, 0.25 cup prepared yellow mustard, 0.25 cup white vinegar, 0.25 cup brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and ground black pepper to taste, 10 hamburger buns, split	Heat oil in a large pan, skillet, or Dutch oven over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain off any excess fat., Stir ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper into the pan; mix until thoroughly combined. Let simmer over low heat, 15 to 20 minutes. Adjust salt and pepper to your liking., Serve on hamburger buns.	450 kcal	36 g	95 mg	2 g	31 g	7 g	764 mg	13 g	20 g	0 g	10 servings	NaN	NaN
Africa	NaN	Michigan	Michigan Fizz	https://www.allrecipes.com/recipe/20206/michigan-fizz/	4.5	1.0	1.0	NaN	A non-alcoholic drink made with cherry juice and ginger ale.	3 tablespoons frozen cherry juice concentrate, 1 cup ginger ale soda	Measure concentrated cherry juice into a tall glass. Fill glass with ginger ale and stir gently.	189 kcal	47 g	NaN	NaN	NaN	NaN	56 mg	45 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Indianapolis	Reuben Sandwich	https://www.allrecipes.com/recipe/47717/reuben-sandwich-ii/	4.7	20.0	10.0	10.0	A Reuben sandwich is easy to make with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing grilled between slices of rye bread.	8 slices rye bread, 0.5 cup Thousand Island dressing, 8 slices Swiss cheese, 8 slices deli sliced corned beef, 1 cup sauerkraut, drained, 2 tablespoons butter, softened	Preheat a large griddle or skillet over medium heat., Spread one side of bread slices evenly with Thousand Island dressing. On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich., Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side. Serve hot.	657 kcal	44 g	115 mg	5 g	32 g	18 g	1930 mg	10 g	40 g	0 g	4 servings	NaN	NaN
Africa	NaN	Indianapolis	Breaded Pork Tenderloin	https://www.allrecipes.com/recipe/14739/breaded-pork-tenderloin/	4.4	0.0	NaN	NaN	Try this for breaded pork tenderloin that is lightly crunchy on the outside, tender and juicy with a hint of Mediterranean spice on the inside.	1.5 pounds pork tenderloin, 2 eggs, 0.25 cup milk, 0.5 cup Italian-style dried bread crumbs, 1 pinch garlic salt, 2 teaspoons dried oregano, salt and pepper to taste, 1 tablespoon vegetable oil	Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin., Preheat oven to 325 degrees F (165 degrees C)., Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!, Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).	338 kcal	12 g	205 mg	1 g	41 g	4 g	476 mg	2 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Indianapolis	Fabulous Football Dip	https://www.allrecipes.com/recipe/15549/fabulous-football-dip/	4.5	17.0	2.0	15.0	This warm and hearty dip features cooked ground sausage mixed with spicy canned tomatoes and cream cheese for a downright meaty chip accompaniment.	1 pound sausage, 1 (10 ounce) can diced tomatoes with green chile peppers, 2 (8 ounce) packages cream cheese, softened	In a large skillet, cook sausage over a medium heat until it is browned and cooked through., Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.	173 kcal	2 g	47 mg	0 g	6 g	8 g	406 mg	0 g	16 g	0 g	16 servings	NaN	NaN
Africa	NaN	Indianapolis	Tangy Sliced Pork Sandwiches	https://www.allrecipes.com/recipe/14706/tangy-sliced-pork-sandwiches/	4.4	20.0	10.0	10.0	Simmer leftover pork tenderloin in a tangy sauce of butter, Worcestershire, lemon juice, sugar, a dash of paprika, and cayenne, then serve on hamburger buns.	0.25 cup butter, 0.25 cup Worcestershire sauce, 2 tablespoons lemon juice, 2 tablespoons white sugar, 0.25 teaspoon paprika, 0.125 teaspoon salt, 0.125 teaspoon cayenne pepper, 0.5 pound boneless pork, cooked and cubed, 4 hamburger buns	Melt butter in a large saucepan over medium heat. Add Worcestershire sauce, lemon juice, sugar, paprika, salt, and cayenne pepper; bring to a boil, stirring often. Add cooked pork; simmer just until pork is heated through., Serve pork and sauce on hamburger buns to form sandwiches.	384 kcal	32 g	65 mg	1 g	15 g	11 g	586 mg	8 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	Indianapolis	Waynesboroughs	https://www.allrecipes.com/recipe/20848/waynesboroughs/	4.0	30.0	30.0	NaN	Savory and delicious sausage and egg filled burritos.	5 large potatoes, peeled and diced, 1 pound pork sausage, 6 eggs, 10 (8 inch) flour tortillas	Boil the potatoes in a large saucepan until they are soft, but not mushy. Drain and return to the pan., In a large skillet, brown the sausage until there is no pink left. Drain and set aside., Coat a small skillet with vegetable cooking spray. Over medium heat, scramble the eggs., Mix potatoes, sausage and scrambled eggs thoroughly and place into the flour tortillas.	534 kcal	61 g	143 mg	5 g	16 g	8 g	587 mg	2 g	25 g	0 g	10 servings	NaN	NaN
Africa	NaN	Indianapolis	Big Bear Stew	https://www.allrecipes.com/recipe/13438/big-bear-stew/	4.3	0.0	NaN	NaN	A stew of bear meat is made similarly to a beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.	4 pounds bear meat, 0.25 cup all-purpose flour, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon ground black pepper, 4 tablespoons margarine, 2 tablespoons olive oil, 1 onion, chopped, 1 cup beef broth, 4 bay leaves, 2 pounds red potatoes, diced, 1 pound fresh mushrooms, 5 carrots, sliced, 2 turnips, cubed	In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well., Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels., Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.	585 kcal	31 g	NaN	5 g	51 g	2 g	618 mg	6 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Indiana	Reuben Sandwich	https://www.allrecipes.com/recipe/47717/reuben-sandwich-ii/	4.7	20.0	10.0	10.0	A Reuben sandwich is easy to make with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing grilled between slices of rye bread.	8 slices rye bread, 0.5 cup Thousand Island dressing, 8 slices Swiss cheese, 8 slices deli sliced corned beef, 1 cup sauerkraut, drained, 2 tablespoons butter, softened	Preheat a large griddle or skillet over medium heat., Spread one side of bread slices evenly with Thousand Island dressing. On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich., Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side. Serve hot.	657 kcal	44 g	115 mg	5 g	32 g	18 g	1930 mg	10 g	40 g	0 g	4 servings	NaN	NaN
Africa	NaN	Indiana	Traditional Indiana Breaded Tenderloin Sandwich	https://www.allrecipes.com/recipe/213440/traditional-indiana-breaded-tenderloin-sandwich/	4.7	55.0	45.0	10.0	This Indiana pork tenderloin sandwich with breaded cutlets, kaiser rolls, and traditional burger fixings could almost be called the official state food.	4 (4 ounce) slices of pork tenderloin, cut across the grain, 1 large egg, beaten, 2 tablespoons milk, 1 teaspoon salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, 0.25 teaspoon seasoned salt, 0.25 teaspoon dried marjoram, 0.25 teaspoon dried oregano, 1.5 cups bread crumbs, 0.5 cup peanut oil for frying, 4 kaiser rolls, split, 4 teaspoons mayonnaise, or as needed, 4 teaspoons ketchup, or as needed, 4 teaspoons prepared yellow mustard, or as needed, 4 slices dill pickle, 4 slices onion, 4 slices tomato, 4 leaves lettuce	Flatten pork slices, one at a time, by placing in between two pieces of sturdy plastic and pounding with a meat mallet until 1/4-inch thick and about 3 1/2x5 inches in size., Whisk egg and milk together in a shallow bowl; stir in salt, pepper, garlic powder, onion powder, seasoned salt, marjoram, and oregano until well blended. Place bread crumbs into another shallow bowl., Dip each flattened cutlet into seasoned egg mixture, then dip into bread crumbs until thoroughly coated. Set breaded cutlets in a single layer on a piece of parchment or waxed paper., Heat oil in a large skillet until shimmering. Gently lower cutlets into the hot skillet and fry until golden brown, about 4 minutes per side. Drain on paper towels., Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place kaiser rolls, split-sides up, onto a baking sheet., Broil in the preheated oven until toasted and hot, about 1 minute., Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms. Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve.	478 kcal	56 g	98 mg	4 g	30 g	3 g	1446 mg	7 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Indiana	Breaded Pork Tenderloin	https://www.allrecipes.com/recipe/14739/breaded-pork-tenderloin/	4.4	0.0	NaN	NaN	Try this for breaded pork tenderloin that is lightly crunchy on the outside, tender and juicy with a hint of Mediterranean spice on the inside.	1.5 pounds pork tenderloin, 2 eggs, 0.25 cup milk, 0.5 cup Italian-style dried bread crumbs, 1 pinch garlic salt, 2 teaspoons dried oregano, salt and pepper to taste, 1 tablespoon vegetable oil	Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin., Preheat oven to 325 degrees F (165 degrees C)., Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!, Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).	338 kcal	12 g	205 mg	1 g	41 g	4 g	476 mg	2 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Indiana	Sugar Cream Pie I	https://www.allrecipes.com/recipe/12301/sugar-cream-pie-i/	4.6	120.0	30.0	30.0	A homemade vanilla pudding is poured into a baked pie shell, drizzled with melted butter and cinnamon, and then popped under the broiler until the topping is bubbly.	1 (9 inch) pie crust, baked, 4 tablespoons cornstarch, 0.75 cup white sugar, 4 tablespoons butter, melted, 2.25 cups half-and-half cream, 1 teaspoon vanilla extract, 2 tablespoons butter, melted, 0.5 teaspoon ground cinnamon	Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla., Preheat oven broiler to high., Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.	336 kcal	33 g	48 mg	0 g	3 g	12 g	192 mg	20 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Indiana	Baked Chicken Reuben	https://www.allrecipes.com/recipe/22471/baked-chicken-reuben/	3.9	95.0	5.0	90.0	Chicken breasts baked with sauerkraut, Swiss cheese and thousand island salad dressing. Almost like a hot Reuben sandwich!	6 skinless, boneless chicken breast halves, 0.25 teaspoon salt, 0.125 teaspoon ground black pepper, 1 (16 ounce) can sauerkraut, drained and pressed, 4 slices Swiss cheese, 1.25 cups thousand island salad dressing, 1 tablespoon chopped fresh parsley	Preheat oven to 325 degrees F (165 degrees C)., Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil., Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.	446 kcal	17 g	104 mg	2 g	33 g	7 g	1306 mg	12 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Indiana	Banh Bao	https://www.allrecipes.com/recipe/247055/banh-bao/	4.0	90.0	25.0	30.0	These fluffy steamed buns filled with savory pork, Chinese sausage, and hard-boiled eggs are a tasty street snack, banh bao, from Vietnam.	1 pound ground pork, 2 shallots, minced, 2 tablespoons fish sauce, 1.5 tablespoons oyster sauce, 1 tablespoon soy sauce, 4.5 cups self-rising flour, 1.5 cups milk, 0.75 cup white sugar, 3 links Chinese sausages, sliced on the diagonal, 4 hard-boiled eggs, peeled and quartered, waxed paper	Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes., Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes., Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun., Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid., Steam buns until puffed up, about 30 minutes.	277 kcal	35 g	65 mg	1 g	13 g	2 g	736 mg	10 g	10 g	0 g	18 servings	NaN	NaN
Africa	NaN	Indiana	Shrimp and Sausage and Chicken Gumbo	https://www.allrecipes.com/recipe/235245/shrimp-and-sausage-and-chicken-gumbo/	4.8	80.0	25.0	55.0	This hearty Indiana gumbo with chicken, Italian sausage, and shrimp is a great cold weather meal.	0.5 cup all-purpose flour, 2 tablespoons vegetable oil, 2 cups chopped onions, 2 cups chopped green bell pepper, 6 cloves garlic, chopped, 2 teaspoons dried thyme, 2 bay leaves, 1 pound Italian sausage, 3 (14.5 ounce) cans diced tomatoes with juice, 1 pound cooked, shredded chicken, 2 cups chicken broth, 1.5 cups spicy tomato-vegetable juice cocktail (such as V8®), 4 teaspoons Creole seasoning, 1 pound uncooked shrimp - peeled, deveined, and tails removed, salt and ground black pepper to taste	Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat., Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes., Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes., Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes., Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes., Discard bay leaves. Season gumbo with salt and pepper to taste.	377 kcal	23 g	138 mg	4 g	31 g	5 g	1409 mg	8 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Indiana	Easy Polish Noodles	https://www.allrecipes.com/recipe/246178/easy-polish-noodles/	4.8	40.0	5.0	35.0	Kluski noodles simmered in chicken broth, also known as Polish noodles, are a staple dish for dinner buffets with Polish sausage and green beans.	1 (49.5 fluid ounce) can chicken broth, 0.5 cup water, or as desired, 1 tablespoon chicken soup base, or more to taste, 1 (16 ounce) package kluski noodles	Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.	310 kcal	55 g	69 mg	3 g	12 g	1 g	1515 mg	3 g	4 g	0 g	6 servings	NaN	NaN
Africa	NaN	Indiana	Justin's Hoosier Chili	https://www.allrecipes.com/recipe/84475/justins-hoosier-daddy-chili/	4.6	85.0	10.0	75.0	This chili's secret ingredient is canned tomato soup. It makes a hearty, spicy chili that's sure to win awards in any upcoming chili cook-off.	1 pound ground beef, 1 medium onion, chopped, 3 teaspoons ground cumin, divided, 1 teaspoon red pepper flakes, 2 (14.5 ounce) cans chicken broth, 2 (10.5 ounce) cans condensed tomato soup (such as Campbell's®), 1 (14.5 ounce) can crushed tomatoes, 5 tablespoons chili powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 (15.5 ounce) cans pinto beans, drained, 1 pinch cayenne pepper, or to taste	Crumble ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned, 7 to 10 minutes. Drain off all but 1 to 2 tablespoons grease., Add onion, 1 1/2 teaspoons cumin, and red pepper flakes; cook and stir until onion is tender, about 5 minutes. Pour in chicken broth, condensed soup, and tomatoes; season with chili powder, salt, and pepper. Simmer for 30 minutes., Pour in pinto beans, season with remaining 1 1/2 teaspoons cumin and cayenne pepper, and simmer for 30 more minutes.	385 kcal	47 g	46 mg	11 g	24 g	4 g	1585 mg	9 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Indiana	Fabulous Football Dip	https://www.allrecipes.com/recipe/15549/fabulous-football-dip/	4.5	17.0	2.0	15.0	This warm and hearty dip features cooked ground sausage mixed with spicy canned tomatoes and cream cheese for a downright meaty chip accompaniment.	1 pound sausage, 1 (10 ounce) can diced tomatoes with green chile peppers, 2 (8 ounce) packages cream cheese, softened	In a large skillet, cook sausage over a medium heat until it is browned and cooked through., Mix tomatoes and cream cheese into the skillet. Stir and continue cooking the mixture over a medium heat until the cheese has melted.	173 kcal	2 g	47 mg	0 g	6 g	8 g	406 mg	0 g	16 g	0 g	16 servings	NaN	NaN
Africa	NaN	Indiana	Autumn Apple Onion Pork Chops	https://www.allrecipes.com/recipe/231667/autumn-apple-onion-pork-chops/	4.5	45.0	20.0	25.0	Seasoned pork chops are served with a savory apple and onion topping for the perfect warm and comforting meal on autumn evenings.	1 small yellow onion, thinly sliced, 1 cup peeled and thinly sliced baking apples (preferably Cortland), 2 tablespoons olive oil, or as needed, 1 tablespoon apple cider vinegar, 2 teaspoons dried thyme, 2 teaspoons dried rosemary, 1 pinch brown sugar, or to taste, 3 pork chops, salt and ground black pepper to taste, 1 pinch paprika, or more to taste, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil	Combine onion, apple, 2 tablespoons olive oil, 1 tablespoon vinegar, thyme, and rosemary in a skillet; cook and stir mixture over medium heat until onion is lightly browned and apples are softened, about 15 minutes. Sweeten with brown sugar to taste. Set aside and keep warm., Arrange pork chops in a separate skillet; season with salt, pepper, and paprika. Drizzle 1 tablespoon vinegar and 1 tablespoon olive oil over pork chops. Cook pork chops over medium heat until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)., Transfer pork chops to a serving dish and top with apple-onion topping. Serve immediately.	315 kcal	10 g	45 mg	2 g	12 g	6 g	18 mg	6 g	26 g	0 g	3 servings	NaN	NaN
Africa	NaN	Indiana	Tangy Sliced Pork Sandwiches	https://www.allrecipes.com/recipe/14706/tangy-sliced-pork-sandwiches/	4.4	20.0	10.0	10.0	Simmer leftover pork tenderloin in a tangy sauce of butter, Worcestershire, lemon juice, sugar, a dash of paprika, and cayenne, then serve on hamburger buns.	0.25 cup butter, 0.25 cup Worcestershire sauce, 2 tablespoons lemon juice, 2 tablespoons white sugar, 0.25 teaspoon paprika, 0.125 teaspoon salt, 0.125 teaspoon cayenne pepper, 0.5 pound boneless pork, cooked and cubed, 4 hamburger buns	Melt butter in a large saucepan over medium heat. Add Worcestershire sauce, lemon juice, sugar, paprika, salt, and cayenne pepper; bring to a boil, stirring often. Add cooked pork; simmer just until pork is heated through., Serve pork and sauce on hamburger buns to form sandwiches.	384 kcal	32 g	65 mg	1 g	15 g	11 g	586 mg	8 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	Indiana	Hoosier Corn Queso Dip	https://www.allrecipes.com/recipe/256804/hoosier-corn-queso-dip/	4.3	30.0	10.0	20.0	This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.	1 (15.25 ounce) can whole kernel corn, drained, 1 cup shredded sharp Cheddar cheese, 1 (4.5 ounce) can chopped green chiles, undrained, 0.5 cup sour cream, 0.5 cup mayonnaise, 0.25 cup crumbled feta cheese, 1 package McCormick® White Chicken Chili Seasoning Mix, 2 tablespoons chopped fresh cilantro	Preheat oven to 350 degrees F., Mix all ingredients, except cilantro, in a large bowl until well blended. Spoon into a lightly greased 1 1/2- to 2-quart baking dish., Bake 20 minutes or until heated through. Sprinkle with cilantro. Serve with corn chips or tortilla chips.	110 kcal	6 g	15 mg	1 g	3 g	3 g	304 mg	1 g	9 g	0 g	20 servings	2 -1/2 cups	NaN
Africa	NaN	Indiana	Indiana's Finest Sweet Potato Casserole	https://www.allrecipes.com/recipe/154218/indianas-finest-sweet-potato-casserole/	4.0	40.0	15.0	25.0	Start with cooked, mashed sweet potatoes, and end up with a spicy casserole with a sweet pecan topping.	2 cups cooked, mashed sweet potatoes, 1 cup white sugar, 0.5 cup melted butter, 0.33333334326744 cup milk, 2 eggs, beaten, 1 teaspoon vanilla extract, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 0.5 cup brown sugar, 0.25 cup all purpose flour, 2.5 tablespoons butter at room temperature, 0.5 cup chopped pecans	Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside., Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl., In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans., Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.	399 kcal	50 g	87 mg	2 g	4 g	11 g	145 mg	41 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Indiana	Sugar Cream Pie IV	https://www.allrecipes.com/recipe/18112/sugar-cream-pie-iv/	3.3	75.0	20.0	50.0	A simple and delicious pie made from sugar and cream, accented with just the right amount of nutmeg and vanilla.	1 (9 inch) unbaked pie crust, 1 cup white sugar, 0.5 cup all-purpose flour, 0.66670000553131 cup brown sugar, 0.5 teaspoon salt, 1 cup boiling water, 1 cup light whipping cream, 0.125 teaspoon ground nutmeg, 0.5 teaspoon vanilla extract	Preheat oven to 425 degrees F (220 degrees C)., In a medium-size mixing bowl, combine white sugar, flour, brown sugar, and salt. Gradually stir in boiling water until mixture is smooth. Mix in cream, nutmeg, and vanilla. Pour mixture into pastry shell., Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 40 minutes.	397 kcal	60 g	33 mg	1 g	3 g	8 g	278 mg	43 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Indiana	Harriet Davis's Indiana Persimmon Pudding	https://www.allrecipes.com/recipe/255797/harriet-daviss-indiana-persimmon-pudding/	4.5	40.0	15.0	25.0	This classic Indiana persimmon pudding recipe from a Hoosier grandmother is an easy, delicious fall dessert to serve at Thanksgiving.	1.5 cups buttermilk, 1 teaspoon baking soda, 1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon ground cinnamon, 0.125 teaspoon salt, 2 cups persimmon pulp, 2 cups white sugar, 2 eggs, well beaten, 0.25 cup heavy whipping cream, 0.25 cup butter, melted	Preheat oven to 325 degrees F (165 degrees C)., Combine buttermilk and baking soda together in a bowl., Combine flour, baking powder, cinnamon, and salt in a separate bowl., Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan., Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving.	311 kcal	60 g	49 mg	1 g	4 g	4 g	243 mg	35 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Indiana	Sugar Cream Pie III	https://www.allrecipes.com/recipe/12397/sugar-cream-pie-iii/	4.0	90.0	30.0	60.0	Sugar, cream, flour, salt and a sprinkle of cinnamon go into this delicious pie 's filling. It 's poured into a pastry shell and baked. Serve it with sliced fresh strawberries and a bowl of whipped cream.	5 tablespoons all-purpose flour, 0.25 teaspoon salt, 1 cup white sugar, 2.5 cups heavy whipping cream, 1 recipe pastry for a 9 inch single crust pie, 0.5 teaspoon ground cinnamon	Preheat oven to 375 degrees F (190 degrees C)., Mix flour, sugar and salt together. Add the whipping cream and mix thoroughly. Pour batter into one unbaked 9" pie shell. Sprinkle top with cinnamon., Bake at 375 degrees F (190 degrees C) for 45 minutes to 60 minutes or until bubbly all over the top. Store the baked pie in the refrigerator.	485 kcal	41 g	102 mg	1 g	3 g	19 g	218 mg	25 g	35 g	0 g	8 servings	NaN	NaN
Africa	NaN	Indiana	Waynesboroughs	https://www.allrecipes.com/recipe/20848/waynesboroughs/	4.0	30.0	30.0	NaN	Savory and delicious sausage and egg filled burritos.	5 large potatoes, peeled and diced, 1 pound pork sausage, 6 eggs, 10 (8 inch) flour tortillas	Boil the potatoes in a large saucepan until they are soft, but not mushy. Drain and return to the pan., In a large skillet, brown the sausage until there is no pink left. Drain and set aside., Coat a small skillet with vegetable cooking spray. Over medium heat, scramble the eggs., Mix potatoes, sausage and scrambled eggs thoroughly and place into the flour tortillas.	534 kcal	61 g	143 mg	5 g	16 g	8 g	587 mg	2 g	25 g	0 g	10 servings	NaN	NaN
Africa	NaN	Indiana	Big Bear Stew	https://www.allrecipes.com/recipe/13438/big-bear-stew/	4.3	0.0	NaN	NaN	A stew of bear meat is made similarly to a beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.	4 pounds bear meat, 0.25 cup all-purpose flour, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon ground black pepper, 4 tablespoons margarine, 2 tablespoons olive oil, 1 onion, chopped, 1 cup beef broth, 4 bay leaves, 2 pounds red potatoes, diced, 1 pound fresh mushrooms, 5 carrots, sliced, 2 turnips, cubed	In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well., Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels., Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.	585 kcal	31 g	NaN	5 g	51 g	2 g	618 mg	6 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Indiana	Quick Lotus Seed and Nut Snack	https://www.allrecipes.com/recipe/284415/quick-lotus-seed-and-nut-snack/	NaN	15.0	5.0	10.0	This quick Indian snack is made with makhana (lotus seeds), peanuts, and cashew nuts. It's a great healthy snack whenever you need a little pick-me-up.	1 tablespoon ghee (clarified butter), 0.33333334326744 cup cashews, 0.5 cup salted peanuts, 2 cups lotus seeds, salt and freshly ground black pepper	Heat ghee in a skillet over medium heat and shallow-fry cashew nuts until fragrant and lightly toasted, 2 to 3 minutes. Remove from skillet and dry on paper towels. Add peanuts and fry in the same skillet until lightly toasted, 2 to 3 minutes. Add lotus seeds and fry over low heat until they are crisp and have absorbed all the ghee, about 3 minutes., Mix cashews, peanuts, and lotus seeds in a bowl and season with salt and pepper. Store in an airtight jar to stop them from getting soggy.	253 kcal	18 g	8 mg	2 g	9 g	4 g	222 mg	1 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Cincinnati	Authentic Cincinnati Chili	https://www.allrecipes.com/recipe/206953/authentic-cincinnati-chili/	4.7	225.0	15.0	210.0	Cincinnati chili is Ohio-style comfort food! This recipe will feed a crowd; serve over hot spaghetti or have it 4-Way with onions and Cheddar cheese.	2 pounds lean ground beef, 1 quart water, or amount to cover, 2 onions, finely chopped, 1 (15 ounce) can tomato sauce, 2 tablespoons vinegar, 4 cloves garlic, minced, 2 teaspoons Worcestershire sauce, 0.5 (1 ounce) square unsweetened chocolate, 0.25 cup chili powder, 1.5 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cayenne pepper, 5 whole cloves, 5 whole allspice berries, 1 bay leaf	Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes., Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf., Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.	225 kcal	10 g	60 mg	3 g	19 g	5 g	674 mg	4 g	13 g	0 g	10 servings	NaN	NaN
Africa	NaN	Cincinnati	The Sarge's Goetta - German Breakfast Treat	https://www.allrecipes.com/recipe/45652/the-sarges-goetta-german-breakfast-treat/	4.6	390.0	300.0	10.0	This goetta recipe is made in the slow cooker with steel-cut oats, ground beef, and pork sausage; chill until firm, then slice and fry like bacon!	3 quarts water, 2 tablespoons salt, 2 teaspoons ground black pepper, 5 cups steel cut oats, 2 pounds ground beef, 2 pounds ground pork sausage, 2 large onions, finely chopped, 0.25 cup cooking oil	Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes., In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally., Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm., Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.	511 kcal	29 g	70 mg	4 g	18 g	12 g	1036 mg	2 g	36 g	0 g	20 servings	NaN	NaN
Africa	NaN	Cincinnati	Cincinnati Chili I	https://www.allrecipes.com/recipe/13157/cincinnati-chili-i/	4.4	0.0	NaN	NaN	This is an unusual no-bean chili made with ground beef, cinnamon, cloves and unsweetened chocolate in a beef and tomato base. Serve over spaghetti noodles with shredded cheddar cheese.	1 tablespoon vegetable oil, 0.5 cup chopped onion, 2 pounds ground beef, 0.25 cup chili powder, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 0.25 teaspoon ground allspice, 0.25 teaspoon ground cloves, 1 bay leaf, 0.5 (1 ounce) square unsweetened chocolate, 2 (10.5 ounce) cans beef broth, 1 (15 ounce) can tomato sauce, 2 tablespoons cider vinegar, 0.25 teaspoon ground cayenne pepper, 0.25 cup shredded Cheddar cheese	Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes., Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned., Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally., It is the best if you now refrigerate overnight., Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.	427 kcal	7 g	100 mg	3 g	22 g	14 g	659 mg	3 g	35 g	0 g	8 servings	NaN	NaN
Africa	NaN	Cincinnati	Skyline Dip	https://www.allrecipes.com/recipe/256966/skyline-dip/	4.5	25.0	10.0	15.0	Skyline chili dip with Cheddar cheese served warm with tortilla chips makes a crowd-pleasing party favorite and a classic Cincinnati appetizer.	2 (8 ounce) packages cream cheese, slightly softened, 2 (16 ounce) cans chili without beans (such as Skyline Chili®), 2 cups shredded mild Cheddar cheese, or more to taste	Preheat the oven to 350 degrees F (175 degrees C)., Spread cream cheese evenly in the bottom of an 8x8-inch baking dish; top with chili. Sprinkle Cheddar cheese over chili layer., Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.	237 kcal	5 g	58 mg	1 g	11 g	11 g	484 mg	1 g	20 g	0 g	16 servings	NaN	NaN
Africa	NaN	Cincinnati	Thai Carrot Salad	https://www.allrecipes.com/recipe/239964/thai-carrot-salad/	4.7	85.0	15.0	10.0	This recipe for Thai carrot salad with peanuts is a perfect balance of sweet and spicy with hints of garlic and curry in the dressing.	1 pound carrots, coarsely grated, 1 cup white sugar, 0.5 cup water, 0.5 cup rice vinegar, 2 tablespoons minced garlic, 2 tablespoons Thai fish sauce, 1.5 teaspoons Thai red curry paste, 2 tablespoons lime juice, 1 tablespoon red pepper flakes, 0.5 cup finely chopped unsalted peanuts	Place grated carrots in a large bowl., Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove from heat and cool dressing completely, about 30 minutes., Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.	183 kcal	34 g	NaN	3 g	4 g	1 g	333 mg	28 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Cincinnati	Cincinnati-Style Chili	https://www.allrecipes.com/recipe/15425/cincinnati-style-chili/	4.5	45.0	15.0	30.0	This is a vegetarian version of Cincinnati chili, similar to Skyline's. This recipe uses burger-style crumbles, and surprises like cinnamon and cocoa.	1 tablespoon olive oil, 1 onion, chopped, 1 (12 ounce) package frozen burger-style crumbles, 1 tablespoon minced garlic, 1 (14.5 ounce) can diced tomatoes, 1 cup tomato sauce, 1 cup water, 2 tablespoons red wine vinegar, 2 tablespoons chili powder, 1 tablespoon light brown sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon hot pepper sauce, 0.5 teaspoon ground cinnamon, 0.5 teaspoon paprika, 0.5 teaspoon ground allspice, 8 ounces spaghetti, 1 cup kidney beans, drained and rinsed, 1 cup shredded Cheddar cheese	Heat olive oil in a large frying pan. Sauté onion until tender. Mix in burger-style crumbles and garlic; cook until crumbles have browned., Stir in diced tomatoes, tomato sauce, water, vinegar, chili powder, brown sugar, cocoa, hot pepper sauce, cinnamon, paprika, and allspice. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer until sauce thickens, 15 to 20 minutes., While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente, about 12 minutes. Drain well., Stir beans into chili and mix lightly., Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese.	769 kcal	75 g	30 mg	15 g	88 g	7 g	1788 mg	11 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Cincinnati	Cincinnati Skyline Chili	https://www.allrecipes.com/recipe/21415/cincinnati-skyline-chili/	3.9	110.0	20.0	90.0	A spicy beef mixture simmered to full flavor, then served over hot cooked spaghetti and topped with cheese, olives, beans and onions.	2 pounds lean ground beef, 1 onion, chopped, 2 (8 ounce) cans tomato sauce, 1 clove garlic, crushed, 1 dash Worcestershire sauce, 1 pinch ground cinnamon, 1 teaspoon distilled white vinegar, 3 tablespoons chili powder, 1 pinch cayenne pepper, salt and pepper to taste, 1 pound uncooked spaghetti, 1 cup shredded Cheddar cheese, 1 cup kidney beans, 0.5 cup olives, 0.25 cup chopped onion	Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours., When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside., Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.	579 kcal	58 g	82 mg	6 g	35 g	10 g	669 mg	8 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Cincinnati	Peanut Butter and Chocolate Candy Cake	https://www.allrecipes.com/recipe/7598/peanut-butter-and-chocolate-candy-cake/	4.3	0.0	NaN	NaN	If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.	4 eggs, 1 teaspoon vanilla extract, 1 pinch salt, 2 cups white sugar, 2 cups all-purpose flour, 1 cup milk, 2 teaspoons baking powder, 2 teaspoons butter, melted, 1 cup peanut butter, 2 cups semisweet chocolate chips	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides., In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine., Bake for 20 to 25 minutes. Do not overbake., While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.	243 kcal	35 g	31 mg	2 g	6 g	4 g	106 mg	25 g	11 g	0 g	25 servings	NaN	NaN
Africa	NaN	Cincinnati	Skyline Lentil Chili	https://www.allrecipes.com/recipe/258591/skyline-lentil-chili/	5.0	95.0	15.0	80.0	All the seasonings and flavors of Cincinnati-style Skyline chili can be made at home and vegetarian using lentils instead of ground beef.	2 tablespoons chili powder, or more to taste, 2 teaspoons garlic powder, 0.5 (1 ounce) square unsweetened chocolate, grated, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 0.5 teaspoon salt, 0.5 teaspoon cayenne pepper, 0.25 teaspoon ground allspice, 0.25 teaspoon ground cloves, 1 bay leaf, 1 tablespoon olive oil, or as needed, 2 cups diced onions, 2 cups diced green bell pepper, 6 cups vegetable broth, 2 cups dry lentils, 2 (8 ounce) cans tomato sauce, 2 tablespoons apple cider vinegar, 2 teaspoons Worcestershire sauce, 0.5 cup water, or as needed	Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined., Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick., Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.	77 kcal	12 g	NaN	3 g	2 g	1 g	658 mg	6 g	3 g	0 g	10 servings	NaN	NaN
Africa	NaN	Cincinnati	Lauren's Cincinnati Chili	https://www.allrecipes.com/recipe/141326/laurens-cincinnati-chili/	4.0	200.0	20.0	180.0	Cincinnati's famous chili dates to 1922 when a Moravian immigrant created a dish with Middle Eastern spices including cloves, cinnamon, and allspice; along with chocolate, cayenne pepper, Worcestershire, and tomato sauce; and used the mixture to season ground beef. Served over spaghetti, the spicy dish with many variations has been a hit every since.	2 pounds extra lean ground beef, 2 onions, finely chopped, 1 quart water, 4 cloves garlic, minced, 1 teaspoon ground cumin, 2 teaspoons ground cinnamon, 1.5 teaspoons ground allspice, 1.5 teaspoons ground cloves, 1.5 teaspoons salt, 2 teaspoons black pepper, 0.5 teaspoon cayenne pepper, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 (15 ounce) can tomato sauce, 0.5 ounce unsweetened baking chocolate	Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.	301 kcal	11 g	78 mg	3 g	26 g	7 g	808 mg	5 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Cincinnati	Cincinnati Chili II	https://www.allrecipes.com/recipe/13320/cincinnati-chili-ii/	3.9	0.0	NaN	NaN	Kidney beans and ground beef are cooked in canned tomato soup seasoned with garlic, cinnamon and chili powder in this chili served over spaghetti noodles with grated cheddar cheese.	1 pound ground beef, 1 cup chopped green bell pepper, 0.5 cup chopped onion, 3 tablespoons chili powder, 2 cloves garlic, minced, 2 (10.75 ounce) cans condensed tomato soup, 1 (15 ounce) can kidney beans, 1 tablespoon distilled white vinegar, 0.25 teaspoon ground cinnamon, 0.25 cup shredded Cheddar cheese	In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture., Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through., Serve with sprinkled cheese on top.	488 kcal	35 g	83 mg	8 g	24 g	12 g	1004 mg	10 g	29 g	0 g	5 servings	NaN	NaN
Africa	NaN	Ohio	Buckeyes	https://www.allrecipes.com/recipe/9909/buckeyes-i/	4.5	50.0	15.0	5.0	Some call buckeyes a cookie, some call them a candy, but everyone calls them delicious. These easy chocolate-dipped peanut butter balls are even no-bake.	1.5 cups peanut butter, 1 cup butter, softened, 0.5 teaspoon vanilla extract, 4 cups sifted confectioners' sugar, or more as needed, 4 cups semisweet chocolate chips, toothpicks	Beat peanut butter, butter, and vanilla together in a large bowl until light and fluffy. Beat in 4 cups sifted confectioners' sugar until dough is stiff, firm, and dry with no lumps; you may need up to 2 cups more sifted confectioners' sugar., Roll dough into about sixty 1-inch balls and place on wax-lined cookie sheets. Press a toothpick into the top of each ball and chill in the freezer until firm, about 30 minutes., Place chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until melted and smooth., Hold the toothpicks and dip frozen peanut butter balls into the melted chocolate, leaving a small portion of peanut butter showing at the top. Return to the cookie sheet, remove and discard the toothpicks, and refrigerate until ready to serve.	151 kcal	17 g	8 mg	1 g	2 g	5 g	53 mg	NaN	10 g	0 g	60 servings	NaN	NaN
Africa	NaN	Ohio	Authentic Cincinnati Chili	https://www.allrecipes.com/recipe/206953/authentic-cincinnati-chili/	4.7	225.0	15.0	210.0	Cincinnati chili is Ohio-style comfort food! This recipe will feed a crowd; serve over hot spaghetti or have it 4-Way with onions and Cheddar cheese.	2 pounds lean ground beef, 1 quart water, or amount to cover, 2 onions, finely chopped, 1 (15 ounce) can tomato sauce, 2 tablespoons vinegar, 4 cloves garlic, minced, 2 teaspoons Worcestershire sauce, 0.5 (1 ounce) square unsweetened chocolate, 0.25 cup chili powder, 1.5 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cayenne pepper, 5 whole cloves, 5 whole allspice berries, 1 bay leaf	Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes., Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf., Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.	225 kcal	10 g	60 mg	3 g	19 g	5 g	674 mg	4 g	13 g	0 g	10 servings	NaN	NaN
Africa	NaN	Ohio	Buckeye Balls	https://www.allrecipes.com/recipe/15171/buckeye-balls-ii/	4.6	85.0	45.0	10.0	Buckeye balls are delicious chocolate-covered balls of sweetened peanut butter. Don't panic — this recipe makes 5 dozen so there are plenty to share!	4 cups sifted confectioners' sugar, 1.5 cups creamy peanut butter, 0.5 cup unsalted butter, softened, 1 teaspoon vanilla extract, 6 ounces semi-sweet chocolate chips, 2 tablespoons shortening	Line a baking sheet with waxed paper; set aside., Combine confectioners' sugar, peanut butter, butter, and vanilla in a large bowl; mix together with your hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on the prepared baking sheet and refrigerate until ready to coat with chocolate., Combine chocolate chips and shortening in a metal bowl over a pot of simmering water. Stir occasionally until melted and smooth. Remove from the heat., Remove chilled peanut butter balls from the refrigerator., Insert a wooden toothpick into a ball, and dip into the melted chocolate until coated. Return to the baking sheet, chocolate-side down, and remove the toothpick., Repeat Step 5 to coat remaining balls. Refrigerate coated balls until set, about 30 minutes.	102 kcal	11 g	4 mg	1 g	2 g	2 g	41 mg	NaN	6 g	0 g	60 servings	NaN	NaN
Africa	NaN	Ohio	Best City Chicken	https://www.allrecipes.com/recipe/213666/best-city-chicken/	4.8	75.0	20.0	55.0	City chicken is a skewer of pork cubes, sometimes also with veal, that is seasoned and coated, deep-fried, and then baked to resemble fried chicken.	2 pounds boneless pork, cut into 1 1/2-inch cubes, 14 (4 inch) skewers, salt and ground black pepper to taste, seasoned salt (such as LAWRY'S®) to taste, 4 eggs, 3 tablespoons milk, 2 cups Italian seasoned bread crumbs, 2 cups vegetable oil for frying	Thread 2 or 3 cubes of pork onto each skewer. Sprinkle pork on all sides with salt, pepper, and seasoned salt; set the skewers aside., Whisk eggs and milk together in a bowl. Place bread crumbs in a separate bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish; set the dish aside., Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)., Dip each pork skewer into egg mixture, then press into bread crumbs to coat; dip pork skewers a second time into egg mixture and then crumbs., Lower pork skewers carefully into the hot oil in batches. Fry until crisp and golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pork skewers. Arrange fried pork skewers on the wire rack in the baking dish. Cover the dish tightly with aluminum foil., Carefully transfer the baking dish into the preheated oven and bake for 20 minutes. Remove foil and bake 10 minutes more to dry out the crumb coating.	369 kcal	23 g	179 mg	1 g	32 g	4 g	619 mg	2 g	16 g	0 g	7 servings	NaN	NaN
Africa	NaN	Ohio	Slow Cooker Sauerkraut and Sausage	https://www.allrecipes.com/recipe/17507/slow-cooker-sauerkraut-and-sausage/	4.4	255.0	15.0	240.0	Try this easy slow cooker sausage and sauerkraut recipe for an irresistible combination of sweet, savory, salty, and sour flavors in every bite.	1 (20 ounce) can sauerkraut, 0.25 cup brown sugar, 1.5 pounds bratwurst sausages, 1 medium onion, sliced, 0.5 cup water, or as needed	Mix sauerkraut and brown sugar together in a medium bowl., Pour sauerkraut mixture into a slow cooker; arrange sausages and onion over top. Cook on High for 2 hours. Check for dryness, adding water as necessary., Reduce the heat to Low and cook for 2 more hours.	526 kcal	14 g	77 mg	3 g	14 g	17 g	1377 mg	NaN	46 g	0 g	6 servings	NaN	NaN
Africa	NaN	Ohio	Buckeye Cookies	https://www.allrecipes.com/recipe/10931/buckeye-cookies-iii/	4.7	110.0	45.0	5.0	Buckeye cookies are always a holiday favorite, but they're fun to make any time of the year. Who doesn't enjoy creamy peanut butter dipped in chocolate?	1.5 cups creamy peanut butter, 0.5 cup unsalted butter, softened, 1 teaspoon vanilla extract, 4 cups confectioners' sugar, 2.5 cups semisweet chocolate chips, 2 tablespoons shortening	Beat peanut butter, butter, and vanilla in a mixing bowl until creamy. Gradually mix in confectioners' sugar until incorporated; mixture will be stiff., Shape into balls and place onto a wax paper-covered baking sheet. Refrigerate until firm, 30 to 60 minutes., Place chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes., Press a toothpick into a peanut butter ball; dip into melted chocolate, coating all but a small area at the top. Return to the baking sheet and remove the toothpick, then press on the surface to hide the toothpick mark. Repeat to dip remaining balls. Refrigerate again until chocolate is firm, at least 30 minutes.	172 kcal	20 g	6 mg	1 g	3 g	4 g	44 mg	NaN	11 g	0 g	42 servings	NaN	NaN
Africa	NaN	Ohio	Vinegar and Egg Crust	https://www.allrecipes.com/recipe/12653/vinegar-and-egg-crust/	4.8	0.0	NaN	NaN	This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.	3 cups sifted all-purpose flour, 1.25 cups shortening, 0.5 teaspoon salt, 1 egg, 2 teaspoons distilled white vinegar, 5 tablespoons ice water	In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized., Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.), Roll out on lightly floured pastry cloth with cloth covered roller., Brush the crust with milk and sprinkle with sugar before baking.	154 kcal	12 g	8 mg	0 g	2 g	3 g	52 mg	0 g	11 g	0 g	24 servings	1 - 9 inch double or 3 single crusts	NaN
Africa	NaN	Ohio	The Sarge's Goetta - German Breakfast Treat	https://www.allrecipes.com/recipe/45652/the-sarges-goetta-german-breakfast-treat/	4.6	390.0	300.0	10.0	This goetta recipe is made in the slow cooker with steel-cut oats, ground beef, and pork sausage; chill until firm, then slice and fry like bacon!	3 quarts water, 2 tablespoons salt, 2 teaspoons ground black pepper, 5 cups steel cut oats, 2 pounds ground beef, 2 pounds ground pork sausage, 2 large onions, finely chopped, 0.25 cup cooking oil	Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes., In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally., Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm., Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.	511 kcal	29 g	70 mg	4 g	18 g	12 g	1036 mg	2 g	36 g	0 g	20 servings	NaN	NaN
Africa	NaN	Ohio	Amish Meatloaf	https://www.allrecipes.com/recipe/65250/amish-meatloaf/	4.5	75.0	15.0	60.0	A recipe for Amish meatloaf topped with bacon strips and a ketchup glaze that I had while in Amish country in Holmes County, Ohio.	2 pounds ground beef, 2.5 cups crushed butter-flavored crackers, 1 small onion, chopped, 2 eggs, 0.75 cup ketchup, 0.25 cup brown sugar, 2 slices bacon, 1 cup ketchup, 2 tablespoons vinegar, 0.75 teaspoon salt, or to taste, 2 tablespoons prepared yellow mustard, 0.5 cup brown sugar	Preheat the oven to 350 degrees F (175 degrees C)., In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top., Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.	464 kcal	46 g	118 mg	1 g	24 g	7 g	1161 mg	34 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Cincinnati Chili I	https://www.allrecipes.com/recipe/13157/cincinnati-chili-i/	4.4	0.0	NaN	NaN	This is an unusual no-bean chili made with ground beef, cinnamon, cloves and unsweetened chocolate in a beef and tomato base. Serve over spaghetti noodles with shredded cheddar cheese.	1 tablespoon vegetable oil, 0.5 cup chopped onion, 2 pounds ground beef, 0.25 cup chili powder, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 0.25 teaspoon ground allspice, 0.25 teaspoon ground cloves, 1 bay leaf, 0.5 (1 ounce) square unsweetened chocolate, 2 (10.5 ounce) cans beef broth, 1 (15 ounce) can tomato sauce, 2 tablespoons cider vinegar, 0.25 teaspoon ground cayenne pepper, 0.25 cup shredded Cheddar cheese	Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes., Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned., Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally., It is the best if you now refrigerate overnight., Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.	427 kcal	7 g	100 mg	3 g	22 g	14 g	659 mg	3 g	35 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Pecan Sour Cream Pound Cake	https://www.allrecipes.com/recipe/7279/pecan-sour-cream-pound-cake/	4.6	140.0	30.0	90.0	A rich and delicious sour cream pound cake is baked in a Bundt pan lined with chopped pecans.	0.25 cup chopped pecans, 3 cups cake flour, 0.5 teaspoon salt, 0.25 teaspoon baking soda, 1 cup unsalted butter, 3 cups white sugar, 6 eggs, 1 teaspoon vanilla extract, 1 cup sour cream, 1 cup confectioners' sugar, 3 tablespoons orange juice, 1 teaspoon vanilla extract	Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside., In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan., Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely., To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.	594 kcal	90 g	142 mg	1 g	7 g	13 g	171 mg	61 g	24 g	0 g	12 servings	1 - 10-inch Bundt or tube pan	NaN
Africa	NaN	Ohio	Angela's Buckeye Balls	https://www.allrecipes.com/recipe/11162/buckeye-balls/	4.6	0.0	NaN	NaN	Peanut butter balls dipped in chocolate. They look like buckeye nuts. Absolutely delicious!	0.5 cup butter, melted, 1 pound confectioners' sugar, 1.5 cups peanut butter, 1 teaspoon vanilla extract, 2 cups semisweet chocolate chips, 1 tablespoon shortening	Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper., In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!	366 kcal	41 g	14 mg	2 g	6 g	9 g	137 mg	37 g	22 g	0 g	18 servings	NaN	NaN
Africa	NaN	Ohio	Skyline Dip	https://www.allrecipes.com/recipe/256966/skyline-dip/	4.5	25.0	10.0	15.0	Skyline chili dip with Cheddar cheese served warm with tortilla chips makes a crowd-pleasing party favorite and a classic Cincinnati appetizer.	2 (8 ounce) packages cream cheese, slightly softened, 2 (16 ounce) cans chili without beans (such as Skyline Chili®), 2 cups shredded mild Cheddar cheese, or more to taste	Preheat the oven to 350 degrees F (175 degrees C)., Spread cream cheese evenly in the bottom of an 8x8-inch baking dish; top with chili. Sprinkle Cheddar cheese over chili layer., Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.	237 kcal	5 g	58 mg	1 g	11 g	11 g	484 mg	1 g	20 g	0 g	16 servings	NaN	NaN
Africa	NaN	Ohio	Tomato Juice Spaghetti Sauce	https://www.allrecipes.com/recipe/46361/tomato-juice-spaghetti-sauce/	2.8	150.0	30.0	120.0	This is a sauce my cousin's mother-in-law made. I had it for the first time 5 1/2 years ago and haven't made anything else since.	2 tablespoons olive oil, 1 large onion, chopped, 6 cloves garlic, chopped, 0.5 teaspoon ground allspice, 1 pinch ground cloves, 0.25 teaspoon cayenne pepper, or to taste, 1.5 fluid ounces white wine, 2 (46 fluid ounce) cans tomato juice, 3 (6 ounce) cans tomato paste, 1 tablespoon white sugar, 1 teaspoon dried oregano, salt and pepper to taste	Heat oil in a large pot over medium heat. Saute onions and garlic until lightly browned. Season with allspice, cloves and cayenne. Stir in wine, and cook until liquid is reduced. Add tomato juice, tomato paste and sugar. Season with oregano, salt and pepper; bring to a boil. Reduce heat, and simmer 90 minutes, or until thickened.	107 kcal	20 g	NaN	3 g	4 g	0 g	915 mg	15 g	3 g	0 g	12 servings	NaN	NaN
Africa	NaN	Ohio	Chef John's Cincinnati-Style Chili	https://www.allrecipes.com/recipe/278323/chef-johns-cincinnati-style-chili/	4.8	85.0	20.0	65.0	A great chili recipe from Chef John who dishes up his take on flavor-packed Cincinnati-style chili, served over spaghetti with Cheddar cheese and onion.	2 pounds lean ground beef, 1 (6 ounce) can tomato paste, 6 cloves garlic, minced, 1 yellow onion, diced, 0.25 cup chili powder, 1.5 teaspoons ground cumin, 0.75 teaspoon ground cinnamon, 0.25 teaspoon cayenne pepper, 0.125 teaspoon allspice, 0.125 teaspoon ground cloves, 1 teaspoon ground black pepper, 1 bay leaf, 2 teaspoons white sugar, 3 teaspoons kosher salt, or more to taste, 2 tablespoons apple cider vinegar, 1 teaspoon Worcestershire sauce, 6 cups cold water, 1 (16 ounce) package spaghetti, 1 tablespoon diced onion, or to taste, 4 cups grated Cheddar cheese, or to taste	Combine beef and tomato paste in a large pot. Rinse out tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces., Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours., Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain., Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with onion and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.	753 kcal	53 g	152 mg	5 g	48 g	20 g	1444 mg	7 g	38 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Thai Carrot Salad	https://www.allrecipes.com/recipe/239964/thai-carrot-salad/	4.7	85.0	15.0	10.0	This recipe for Thai carrot salad with peanuts is a perfect balance of sweet and spicy with hints of garlic and curry in the dressing.	1 pound carrots, coarsely grated, 1 cup white sugar, 0.5 cup water, 0.5 cup rice vinegar, 2 tablespoons minced garlic, 2 tablespoons Thai fish sauce, 1.5 teaspoons Thai red curry paste, 2 tablespoons lime juice, 1 tablespoon red pepper flakes, 0.5 cup finely chopped unsalted peanuts	Place grated carrots in a large bowl., Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove from heat and cool dressing completely, about 30 minutes., Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.	183 kcal	34 g	NaN	3 g	4 g	1 g	333 mg	28 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Homemade Vegetable Juice Cocktail	https://www.allrecipes.com/recipe/52854/homemade-vegetable-juice-cocktail/	4.6	100.0	60.0	40.0	This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!	15 pounds fresh tomatoes, 2 cups chopped celery, 3 large onions, peeled and cut into chunks, 1 green bell pepper, seeded and chopped, 2 medium beets, 4 carrots, 3 cloves garlic, peeled, 0.25 cup sugar, 1 teaspoon black pepper, 2 teaspoons prepared horseradish, 0.33333334326744 cup lemon juice, 6 quarts water, or as needed, 1 tablespoon Worcestershire sauce, or to taste, 1 cup white sugar, 0.25 cup salt, or to taste	Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes., Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.	67 kcal	16 g	NaN	3 g	2 g	0 g	31 mg	12 g	0 g	0 g	40 servings	NaN	NaN
Africa	NaN	Ohio	Easy Buckeye Bars	https://www.allrecipes.com/recipe/230560/easy-buckeye-bars/	4.4	50.0	20.0	NaN	These buckeye bars use traditional ingredients of chocolate and peanut butter — layered in a jelly roll pan creating easy-to-eat treat bars.	2.5 cups confectioners' sugar, 2 cups creamy peanut butter, 0.5 cup melted margarine, 0.5 cup brown sugar, 0.5 teaspoon vanilla extract, 1 (12 ounce) bag chocolate chips	Grease a 10x15-inch jelly roll pan., Mix confectioners' sugar, peanut butter, margarine, brown sugar, and vanilla together in a bowl. Press peanut butter mixture into the prepared pan., Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching., Pour melted chocolate evenly over peanut butter layer. Let buckeye bars cool completely before cutting into squares.	295 kcal	31 g	NaN	2 g	6 g	5 g	146 mg	27 g	19 g	0 g	24 servings	NaN	NaN
Africa	NaN	Ohio	Amish Salisbury Steak	https://www.allrecipes.com/recipe/231336/amish-poor-mans-steak/	4.0	565.0	15.0	70.0	For an inexpensive make-ahead meal, try this Amish Salisbury steak recipe with ground beef and with mushroom soup — refrigerated before cooking.	1 pound ground beef, 1 cup milk, 1 cup crushed saltine crackers, 1 onion, finely chopped, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 (14.5 ounce) can cream of mushroom soup	Mix ground beef, milk, crackers, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet. Cover and refrigerate, 8 hours to overnight., Preheat the oven to 350 degrees F (175 degrees C)., Heat a large skillet over medium-high heat. Cut loaf into 1-inch thick slices and sear in the hot skillet until browned, 2 to 3 minutes per side. The inside will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks., Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).	334 kcal	22 g	59 mg	1 g	20 g	6 g	1220 mg	6 g	18 g	0 g	5 servings	NaN	NaN
Africa	NaN	Ohio	Sunday's Apple Pie	https://www.allrecipes.com/recipe/15902/sundays-apple-pie/	4.7	95.0	45.0	50.0	This mouthwatering apple pie filled with tart apples, sugar, and cinnamon bakes in a ready-made pie crust at 350 degrees for a special occasion-worthy dessert.	0.5 cup white sugar, 2 tablespoons all-purpose flour, 2 teaspoons ground cinnamon, 3 tablespoons unsalted butter, 1 (14.1 ounce) package double-crust pie pastry, thawed, 6 medium tart apples - peeled, cored and sliced	Preheat the oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack., Stir sugar, flour, and cinnamon together in a small bowl until well combined. Cut butter into small pieces; divide into two equal piles., Roll out pastry to an 11- or 12-inch circle; press into a 9-inch pie pan. Roll out top crust and set aside., Place sliced apples into a large bowl. Pour sugar mixture over top and add 1/2 of the butter pieces. Toss apples until thoroughly coated. Pour into the pastry-lined pie pan., Dot apples with remaining butter. Place second pastry on top. Seal edges and cut steam vents in top crust., Set pie on the baking sheet in the preheated oven. Bake until filling is bubbly and crust is golden brown, 50 minutes to 1 hour.	376 kcal	49 g	11 mg	5 g	3 g	7 g	266 mg	23 g	20 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Cincinnati-Style Chili	https://www.allrecipes.com/recipe/15425/cincinnati-style-chili/	4.5	45.0	15.0	30.0	This is a vegetarian version of Cincinnati chili, similar to Skyline's. This recipe uses burger-style crumbles, and surprises like cinnamon and cocoa.	1 tablespoon olive oil, 1 onion, chopped, 1 (12 ounce) package frozen burger-style crumbles, 1 tablespoon minced garlic, 1 (14.5 ounce) can diced tomatoes, 1 cup tomato sauce, 1 cup water, 2 tablespoons red wine vinegar, 2 tablespoons chili powder, 1 tablespoon light brown sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon hot pepper sauce, 0.5 teaspoon ground cinnamon, 0.5 teaspoon paprika, 0.5 teaspoon ground allspice, 8 ounces spaghetti, 1 cup kidney beans, drained and rinsed, 1 cup shredded Cheddar cheese	Heat olive oil in a large frying pan. Sauté onion until tender. Mix in burger-style crumbles and garlic; cook until crumbles have browned., Stir in diced tomatoes, tomato sauce, water, vinegar, chili powder, brown sugar, cocoa, hot pepper sauce, cinnamon, paprika, and allspice. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer until sauce thickens, 15 to 20 minutes., While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente, about 12 minutes. Drain well., Stir beans into chili and mix lightly., Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese.	769 kcal	75 g	30 mg	15 g	88 g	7 g	1788 mg	11 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Ohio	Czech Roast Pork	https://www.allrecipes.com/recipe/69833/czech-roast-pork/	4.7	280.0	20.0	210.0	Roast pork (veprova pecene) is usually served on Sundays with dumplings, sauerkraut, and a nice Czech pilsner.	2 tablespoons vegetable oil, 2 tablespoons caraway seeds, 1 tablespoon prepared mustard, 1 tablespoon garlic powder, 2 teaspoons ground black pepper, 1 tablespoon salt, 5 pounds pork shoulder blade roast, 3 medium onions, chopped, 0.5 cup beer, 2 tablespoons butter, 1 tablespoon cornstarch	Stir together oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until a paste forms. Rub over pork roast and let sit for 30 minutes., Preheat the oven to 350 degrees F (175 degrees C)., Arrange onions in the bottom of a large roasting pan. Pour in beer. Place roast, fat-side down, on top of onions. Cover the pan with foil., Roast in the preheated oven for 1 hour. Remove foil, turn roast, and score fat. Continue roasting until an instant-read thermometer inserted into the center of roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. Transfer roast to a cutting board and let sit for 20 minutes., Meanwhile, pour pan juices into a saucepan. Whisk in butter and cornstarch; bring to a boil. Reduce heat and simmer until gravy is hot and thickened, 5 to 10 minutes., Slice pork roast and serve with gravy.	456 kcal	7 g	119 mg	2 g	30 g	12 g	1002 mg	2 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Cincinnati Skyline Chili	https://www.allrecipes.com/recipe/21415/cincinnati-skyline-chili/	3.9	110.0	20.0	90.0	A spicy beef mixture simmered to full flavor, then served over hot cooked spaghetti and topped with cheese, olives, beans and onions.	2 pounds lean ground beef, 1 onion, chopped, 2 (8 ounce) cans tomato sauce, 1 clove garlic, crushed, 1 dash Worcestershire sauce, 1 pinch ground cinnamon, 1 teaspoon distilled white vinegar, 3 tablespoons chili powder, 1 pinch cayenne pepper, salt and pepper to taste, 1 pound uncooked spaghetti, 1 cup shredded Cheddar cheese, 1 cup kidney beans, 0.5 cup olives, 0.25 cup chopped onion	Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours., When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside., Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.	579 kcal	58 g	82 mg	6 g	35 g	10 g	669 mg	8 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Eat Michigan Salad	https://www.allrecipes.com/recipe/97389/eat-michigan-salad/	4.9	30.0	30.0	NaN	"I live in Buckeye country, that's the land of Ohio State University football to the rest of you. We love to tailgate and watch the Bowl games, and are always trying to come up with clever things to do to our biggest rivals up north, the Michigan Wolverines. The cherries and maple in this wonderful salad inspired the name. Enjoy!"	0.5 cup mayonnaise, 0.33333334326744 cup pure maple syrup, 0.25 cup white wine vinegar, 1 teaspoon white sugar, 0.5 cup vegetable oil, salt and pepper to taste, 3 heads butter lettuce - rinsed, and torn, 0.5 cup dried cherries, 2 Granny Smith apples, cored and cut into matchsticks, 4 ounces goat cheese, crumbled, 3 ounces chopped candied pecans	In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside., In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.	276 kcal	17 g	11 mg	2 g	6 g	5 g	141 mg	13 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Ohio	Shaker Lemon Pie	https://www.allrecipes.com/recipe/12642/shaker-lemon-pie/	4.1	0.0	NaN	NaN	Just three ingredients go into this tangy pie: lemons that are cut paper thin, sugar and four beaten eggs. The lemons are sugared and left to macerate overnight. When it 's time to assemble the pie, the eggs are combined with the sugared lemons to make the filling that is then poured in a prepared pie crust. Top it with another round of pastry, and the pie bakes until your kitchen smells heavenly.	2 lemons, thinly sliced, 2 cups white sugar, 4 eggs, beaten, 1 recipe pastry for a 9 inch double crust pie	Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight., Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust., Brush the top with milk and sprinkle granulated sugar on top., Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.	462 kcal	74 g	93 mg	3 g	6 g	5 g	270 mg	50 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Peanut Butter and Chocolate Candy Cake	https://www.allrecipes.com/recipe/7598/peanut-butter-and-chocolate-candy-cake/	4.3	0.0	NaN	NaN	If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.	4 eggs, 1 teaspoon vanilla extract, 1 pinch salt, 2 cups white sugar, 2 cups all-purpose flour, 1 cup milk, 2 teaspoons baking powder, 2 teaspoons butter, melted, 1 cup peanut butter, 2 cups semisweet chocolate chips	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides., In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine., Bake for 20 to 25 minutes. Do not overbake., While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.	243 kcal	35 g	31 mg	2 g	6 g	4 g	106 mg	25 g	11 g	0 g	25 servings	NaN	NaN
Africa	NaN	Ohio	Skyline Lentil Chili	https://www.allrecipes.com/recipe/258591/skyline-lentil-chili/	5.0	95.0	15.0	80.0	All the seasonings and flavors of Cincinnati-style Skyline chili can be made at home and vegetarian using lentils instead of ground beef.	2 tablespoons chili powder, or more to taste, 2 teaspoons garlic powder, 0.5 (1 ounce) square unsweetened chocolate, grated, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 0.5 teaspoon salt, 0.5 teaspoon cayenne pepper, 0.25 teaspoon ground allspice, 0.25 teaspoon ground cloves, 1 bay leaf, 1 tablespoon olive oil, or as needed, 2 cups diced onions, 2 cups diced green bell pepper, 6 cups vegetable broth, 2 cups dry lentils, 2 (8 ounce) cans tomato sauce, 2 tablespoons apple cider vinegar, 2 teaspoons Worcestershire sauce, 0.5 cup water, or as needed	Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined., Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick., Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.	77 kcal	12 g	NaN	3 g	2 g	1 g	658 mg	6 g	3 g	0 g	10 servings	NaN	NaN
Africa	NaN	Ohio	Amish Potato Soup	https://www.allrecipes.com/recipe/278342/amish-potato-soup/	NaN	85.0	25.0	60.0	Straight from Amish country, this ham and potato soup with a milk and sour cream base and a super cheesy taste is delicious when served in a bread bowl.	3 cups diced russet potatoes, 1.5 cups water, 0.5 cup grated carrot, 0.5 cup diced onion, 1 tablespoon chicken base, 1 pinch salt to taste, 2 cups milk, divided, 1 cup sour cream, 2 tablespoons all-purpose flour, 0.5 pound cubed fully cooked ham, 1 (8 ounce) package processed cheese food (such as Velveeta®), cubed, 1 tablespoon dried parsley flakes	Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk., Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.	460 kcal	34 g	73 mg	2 g	25 g	14 g	1845 mg	11 g	25 g	0 g	5 servings	NaN	NaN
Africa	NaN	Ohio	Chocolate Chip Chunk Cookies	https://www.allrecipes.com/recipe/10377/chocolate-chip-chunk-cookies/	4.4	0.0	NaN	NaN	This is my recipe that won the local Wal*Mart Cookie Bake Off in Napoleon, Ohio this year.	2 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 cup shortening, 0.5 cup white sugar, 0.75 cup packed brown sugar, 1 egg, 2.5 teaspoons vanilla extract, 1.3333333730698 cups semisweet chocolate chips, 1 cup chopped walnuts	Combine flour, baking soda, and salt. Set aside., In a large bowl , cream the vegetable shortening and the two sugars. Beat in the egg and vanilla. Gradually blend in the dry ingredients., Fold in the chocolate chips and the nuts. Cover and chill for 2 to 3 hours., Preheat oven to 350 degrees F (175 degrees C)., Drop cookie by teaspoonfuls onto shiny lightly greased cookie sheets. Bake 10-12 minutes and transfer to wire racks to cool. Take out of oven when lightly colored - they will darken after being taken off cookie sheet.	315 kcal	34 g	10 mg	2 g	3 g	6 g	143 mg	22 g	20 g	0 g	18 servings	NaN	NaN
Africa	NaN	Ohio	Easy White Chili II	https://www.allrecipes.com/recipe/219879/easy-white-chili-ii/	4.6	250.0	10.0	240.0	This slow cooker recipe uses chicken bouillon cubes and navy beans with chicken to make a hearty white chili.	4 skinless, boneless chicken breasts, cut into 1-inch pieces, 1 (4 ounce) can chopped green chilies, undrained, 0.5 (8 ounce) jar salsa, 2 cubes chicken bouillon, 1 (48 ounce) jar navy beans, rinsed and drained, 2 cups water	Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker., Cook on High until the chicken falls apart, about 4 hours., Mash the chili with a potato masher to give a thicker texture, if desired.	352 kcal	49 g	43 mg	12 g	34 g	1 g	1771 mg	2 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Ohio	Lauren's Cincinnati Chili	https://www.allrecipes.com/recipe/141326/laurens-cincinnati-chili/	4.0	200.0	20.0	180.0	Cincinnati's famous chili dates to 1922 when a Moravian immigrant created a dish with Middle Eastern spices including cloves, cinnamon, and allspice; along with chocolate, cayenne pepper, Worcestershire, and tomato sauce; and used the mixture to season ground beef. Served over spaghetti, the spicy dish with many variations has been a hit every since.	2 pounds extra lean ground beef, 2 onions, finely chopped, 1 quart water, 4 cloves garlic, minced, 1 teaspoon ground cumin, 2 teaspoons ground cinnamon, 1.5 teaspoons ground allspice, 1.5 teaspoons ground cloves, 1.5 teaspoons salt, 2 teaspoons black pepper, 0.5 teaspoon cayenne pepper, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 (15 ounce) can tomato sauce, 0.5 ounce unsweetened baking chocolate	Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.	301 kcal	11 g	78 mg	3 g	26 g	7 g	808 mg	5 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Ohio	Pork Chops in White Wine	https://www.allrecipes.com/recipe/22347/pork-chops-in-white-wine/	4.2	90.0	30.0	60.0	Fragrant white wine and mushrooms with pork chops.	5 pork chops, salt and pepper to taste, 2 (10.75 ounce) cans condensed golden mushroom soup, 10.75 fluid ounces white cooking wine, 1 cup water, 1 (4 ounce) jar mushrooms, drained	Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain., In a bowl mix together, mushroom soup, wine, water and mushrooms., Combine soup mixture with pork chops. Cover and simmer on low heat for about an hour until chops are tender.	319 kcal	16 g	52 mg	2 g	20 g	4 g	1231 mg	2 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Ohio	Tweed Squares	https://www.allrecipes.com/recipe/236692/tweed-squares/	NaN	105.0	20.0	25.0	Like a nicely flecked tweed suit, miniature chocolate chips speckle a vanilla cake base, topped with vanilla frosting and dark chocolate.	2 egg whites, 0.5 cup unsalted butter, 0.66666668653488 cup white sugar, 1.3333333730698 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 0.5 cup whole milk, 1 teaspoon vanilla extract, 0.5 cup miniature semisweet chocolate chips, 0.33333334326744 cup butter, softened, 1.5 cups confectioners' sugar, 2 egg yolks, 1 teaspoon vanilla extract, 1 pinch salt, 3 (1 ounce) squares semisweet chocolate, 2 tablespoons butter	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square cake pan., Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks., Beat unsalted butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in flour, baking powder, and 1 teaspoon salt. Beat milk and 1 teaspoon vanilla extract into flour mixture; fold in beaten egg whites and chocolate chips. Spread batter into prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool completely in the pan on a wire rack, about 30 minutes., Beat 1/3 cup butter, confectioners' sugar, egg yolks, 1 teaspoon vanilla extract, and the pinch of salt together with an electric mixer until smooth; spread on the cooled cake., Melt chocolate squares with 2 tablespoons butter in a microwave-safe bowl, about 30 seconds on High. Allow chocolate mixture to cool slightly, then spread chocolate carefully over iced cake. Refrigerate cake until chocolate is set, about 30 minutes.	374 kcal	47 g	74 mg	1 g	4 g	12 g	342 mg	35 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Ohio	Grandma Sheets' Sugar Cookies	https://www.allrecipes.com/recipe/10876/grandma-sheets-sugar-cookies/	4.5	0.0	NaN	NaN	This is my Grandma's recipe -- very light in color even though there are eggs in it. We lived in southern Ohio -- besides being coarse and thick they are not terribly sweet, even with the sugar on top. They're the best! (I have to add up to 9 cups of flour because of humidity where I live.)	2 cups white sugar, 1 cup shortening, 2 teaspoons baking powder, 1 teaspoon ground nutmeg, 3 eggs, 1 cup milk, 1 teaspoon baking soda, 5 cups all-purpose flour	Mix together the sugar, shortening, baking powder and ground nutmeg. Beat the eggs and add to mixture. Combine the milk and baking soda and pour into mixture. Add the flour. You can start out with a good mixer at first but you'll need to switch to hand-mixing when dough gets too thick, adding enough flour so the dough is not too sticky and you can roll it out to about 1/4 inch or so., Flour counter and rolling pin and top of dough. If it is very humid where you live it may help to refrigerate dough 15 minutes or so and you can also refrigerate the portion of the dough that you're not presently working with. Roll out dough to 1/4 inch. Cut out with any cookie cutter and place on cookie sheet., Bake in a preheated 350 degrees F (175 degrees C) oven for about 8 minutes, or until ever so lightly browned around edges or on bottom. Remove from sheets and cool on flattened grocery bags or wire racks.	125 kcal	19 g	12 mg	0 g	2 g	1 g	53 mg	9 g	5 g	0 g	48 servings	4 dozen or more	NaN
Africa	NaN	Ohio	Cincinnati Chili II	https://www.allrecipes.com/recipe/13320/cincinnati-chili-ii/	3.9	0.0	NaN	NaN	Kidney beans and ground beef are cooked in canned tomato soup seasoned with garlic, cinnamon and chili powder in this chili served over spaghetti noodles with grated cheddar cheese.	1 pound ground beef, 1 cup chopped green bell pepper, 0.5 cup chopped onion, 3 tablespoons chili powder, 2 cloves garlic, minced, 2 (10.75 ounce) cans condensed tomato soup, 1 (15 ounce) can kidney beans, 1 tablespoon distilled white vinegar, 0.25 teaspoon ground cinnamon, 0.25 cup shredded Cheddar cheese	In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture., Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through., Serve with sprinkled cheese on top.	488 kcal	35 g	83 mg	8 g	24 g	12 g	1004 mg	10 g	29 g	0 g	5 servings	NaN	NaN
Africa	NaN	Ohio	Bloody Mary Mix	https://www.allrecipes.com/recipe/48960/bloody-mary-mix/	4.4	485.0	5.0	NaN	My sister got this recipe from a restaurant in Ohio and all our family loves it. This is very spicy, and needs time to blend flavors.	1 (46 fluid ounce) bottle tomato-vegetable juice cocktail, 1.5 medium lemons, juiced, 1 teaspoon brown sugar, 1 tablespoon steak sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon prepared horseradish, 1 teaspoon hot pepper sauce, 0.5 teaspoon celery salt	In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	8 servings	NaN	NaN
Africa	NaN	Boston	Slow Cooker Baked Beans	https://www.allrecipes.com/recipe/90438/slow-cooker-baked-beans/	4.2	840.0	NaN	840.0	These beans have that classic baked bean flavor and are cooked conveniently in a slow cooker. Yummy!	1 pound dry great Northern beans, 8 cups water, 4 ounces diced salt pork, 1 cup chopped onion, 0.5 cup molasses, 0.33333334326744 cup packed brown sugar, 1 teaspoon dry mustard, 0.125 teaspoon ground black pepper	The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight., In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.	364 kcal	54 g	12 mg	10 g	12 g	4 g	223 mg	21 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Boston	Boston Cream Pie I	https://www.allrecipes.com/recipe/8137/boston-cream-pie-i/	3.8	0.0	NaN	NaN	A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.	6 tablespoons butter, softened, 2 tablespoons all-purpose flour, 1.5 cups cake flour, 2 teaspoons baking powder, 0.25 teaspoon salt, 0.75 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 0.5 cup milk, 0.5 cup light cream, 0.5 cup milk, 0.25 cup white sugar, 1 pinch salt, 4 teaspoons cornstarch, 2 eggs, 0.5 teaspoon vanilla extract, 3 (1 ounce) squares semisweet chocolate, 2 tablespoons butter, 0.25 cup light cream, 0.5 teaspoon vanilla extract, 0.5 cup confectioners' sugar	Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside., In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans., Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool., To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat., In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature., To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla., To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.	326 kcal	43 g	94 mg	1 g	5 g	9 g	223 mg	26 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Boston	Boston Cream Pie	https://www.allrecipes.com/recipe/8138/boston-cream-pie-ii/	4.1	80.0	45.0	35.0	This Boston cream pie is a simple yellow cake filled with creamy custard, all topped with chocolate icing. Yummy! A classic yet always impressive dessert.	1.25 cups all-purpose flour, 1 cup white sugar, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.75 cup milk, 0.33333334326744 cup shortening, 1 egg, 1 teaspoon vanilla extract, 0.33333334326744 cup white sugar, 2 tablespoons cornstarch, 0.125 teaspoon salt, 1.5 cups milk, 2 egg yolks, 2 teaspoons vanilla extract, 2 (1 ounce) squares unsweetened chocolate, 3 tablespoons butter, 1 cup confectioners' sugar, 0.75 teaspoon vanilla extract, 2 tablespoons hot water, or as needed	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan., Make the cake: Beat flour, sugar, baking powder, salt, milk, shortening, egg, and vanilla at low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan., Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack., Meanwhile, make the cream filling: In a 2-quart saucepan, mix sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature., Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency., Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.	318 kcal	47 g	61 mg	1 g	5 g	6 g	230 mg	34 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Boston	Boston Iced Tea	https://www.allrecipes.com/recipe/32547/boston-iced-tea/	4.6	35.0	20.0	15.0	A big pot of tea flavored with cranberry juice. Delicious and refreshing!	1 gallon water, 1 cup white sugar, 15 tea bags, 1 (12 fluid ounce) can frozen cranberry juice concentrate	Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.	118 kcal	30 g	NaN	0 g	NaN	NaN	9 mg	28 g	NaN	0 g	14 servings	NaN	NaN
Africa	NaN	Boston	Chef John's Boston Cream Pie	https://www.allrecipes.com/recipe/220942/chef-johns-boston-cream-pie/	4.2	310.0	30.0	40.0	Layers of cake are filled with pastry cream and topped with chocolate ganache in this quick, easy version of a classic Boston Cream Pie, made conveniently with cake mix.	cooking spray, 1 (18.25 ounce) package yellow cake mix, 3 eggs, 1.25 cups water, 0.33333334326744 cup vegetable oil, 3 eggs, 2 tablespoons cornstarch, 6 tablespoons white sugar, 1 cup heavy whipping cream, 1 cup whole milk, 0.5 tablespoon butter, 1 teaspoon vanilla extract, or to taste, 1 pinch salt, 4 ounces dark chocolate, chopped, 1 teaspoon butter, 0.5 cup heavy whipping cream	Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch cake pans with cooking spray., Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally., Divide cake batter between the two prepared cake pans., Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes., Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside., Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil., Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute., Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks., Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in the refrigerator to form a pastry cream texture, 3 to 4 hours., Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes., Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the cake edge. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over the top of the cake and spread so it drips over the edge.	695 kcal	72 g	199 mg	2 g	10 g	17 g	514 mg	46 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Boston	Semi-Homemade Boston Cream Pie	https://www.allrecipes.com/recipe/278930/semi-homemade-boston-cream-pie/	NaN	90.0	20.0	40.0	A boxed cake mix helps this Boston cream pie come together quickly while you prepare the homemade cream filling and chocolate ganache.	1 serving nonstick cooking spray with flour, 1 (15.25 ounce) package yellow cake mix, 1 cup water, 3 large eggs, 0.33333334326744 cup vegetable oil, 0.5 cup white sugar, 0.25 cup cornstarch, 0.5 teaspoon salt, 2 cups milk, 4 egg yolks, lightly beaten, 1 teaspoon vanilla, 1 cup heavy whipping cream, 8 ounces semisweet chocolate	Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray., Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, then shave the top of each layer with a serrated knife or dental floss to flatten., While the cakes are cooling, combine sugar, cornstarch, and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling, whisking continuously to prevent lumps. Boil and stir until thickened, 3 to 5 minutes. Remove from the heat, stir in vanilla extract, and set custard aside to cool completely., While custard is cooling, bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted., Place first cake layer on a serving plate, spread all of the custard evenly over top, and cover with second cake layer. Slowly pour panache over the top of the cake, allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.	705 kcal	79 g	219 mg	3 g	11 g	16 g	568 mg	53 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Boston	Boston Brown Bread III	https://www.allrecipes.com/recipe/70814/boston-brown-bread-iii/	4.6	60.0	NaN	60.0	Molasses and brown sugar sweeten this bread made with whole wheat flour and buttermilk.	2 cups whole wheat flour, 1 cup all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 0.66666668653488 cup firmly packed brown sugar, 0.25 cup molasses, 2 cups buttermilk	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour., In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan., Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.	188 kcal	42 g	2 mg	3 g	5 g	0 g	454 mg	18 g	1 g	0 g	12 servings	1 (9x5 inch) loaf pan	NaN
Africa	NaN	Massachusetts	My Best Clam Chowder	https://www.allrecipes.com/recipe/13041/my-best-clam-chowder/	4.6	45.0	20.0	25.0	This classic clam chowder calls for onion, celery, potatoes, carrots, clams, and cream. A splash of red wine vinegar adds even more delicious flavor!	2 cups cubed potatoes, 1 cup diced carrots, 1 cup diced celery, 1 cup minced onion, 3 (6.5 ounce) cans minced clams, drained with juice reserved, water to cover, 0.75 cup butter, 0.75 cup all-purpose flour, 1 quart half-and-half cream, 2 tablespoons red wine vinegar, 1.5 teaspoons salt, ground black pepper to taste	Place potatoes, carrots, celery, and onion into a large skillet; pour in clam juice and add enough water to cover. Cook and stir over medium-low heat until vegetables are tender., Meanwhile, melt butter in a large, heavy saucepan over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetable mixture with any juices until just heated through., Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.	501 kcal	28 g	137 mg	2 g	24 g	20 g	712 mg	2 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Boston Baked Beans	https://www.allrecipes.com/recipe/18255/boston-baked-beans/	4.6	260.0	10.0	250.0	These baked beans are slow-cooked in the oven with bacon, onions, and a sweet, syrupy sauce, resulting in an old-fashioned taste that everyone will enjoy.	2 cups dry navy beans, soaked overnight, 0.5 pound uncooked bacon strips, 1 medium onion, diced, 0.5 cup ketchup, 3 tablespoons molasses, 0.25 cup brown sugar, 1 tablespoon Worcestershire sauce, 2 teaspoons salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon dry mustard	Transfer soaked navy beans and soaking water to a saucepan; bring to a boil. Reduce heat and simmer until tender, approximately 1 to 2 hours. Drain and reserve the cooking liquid., Preheat the oven to 325 degrees F (165 degrees C)., Arrange 1/2 of the beans in the bottom of a 2-quart casserole dish. Place 1/2 of the bacon strips over the beans and sprinkle 1/2 of the onions over top. Repeat layers once more., Combine ketchup, molasses, brown sugar, Worcestershire sauce, salt, pepper, and dry mustard in a large saucepan over medium heat; bring to a boil., Pour sauce over the beans. Pour in just enough reserved cooking liquid to cover the beans. Cover the casserole dish with a lid or aluminum foil., Bake in the preheated oven for 1 1/2 hours. Remove the lid and continue to cook, checking every 1/2 hour or so and adding more cooking liquid if necessary to prevent the beans from getting too dry, until beans are tender, 1 1/2 to 2 1/2 more hours.	382 kcal	63 g	14 mg	17 g	21 g	2 g	1320 mg	20 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Thermidor	https://www.allrecipes.com/recipe/87386/lobster-thermidor/	4.6	40.0	30.0	10.0	Lobster Thermidor is cooked lobster drizzled with a rich sauce, stuffed back into the shells, sprinkled with Parmesan, and broiled until golden.	1 medium (1 1/2 pound) cooked lobster, 2 tablespoons butter, 1 shallot, finely chopped, 1.375 cups fresh fish stock, 0.25 cup white wine, 0.25 cup heavy cream, 0.5 teaspoon hot English mustard, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice, salt and freshly ground black pepper to taste, 0.25 cup freshly grated Parmesan cheese	Cut lobster in half lengthwise, and remove any meat from the claws, tail, and head. Cut meat into pieces and place back into the shells., Melt butter in a large skillet over medium heat. Add shallot; cook and stir until tender. Mix in fish stock, white wine, and cream. Bring to a boil, and cook until reduced by half. Mix in parsley, lemon juice, mustard, salt, and pepper., Preheat your oven's broiler., Place stuffed lobster halves on a broiling pan or baking sheet. Spoon sauce over the meat and sprinkle with Parmesan cheese., Broil in the preheated oven until just golden brown, 3 to 4 minutes. Serve immediately.	653 kcal	14 g	323 mg	0 g	77 g	16 g	2060 mg	4 g	28 g	0 g	2 servings	NaN	NaN
Africa	NaN	Massachusetts	New England Clam Chowder	https://www.allrecipes.com/recipe/13078/new-england-clam-chowder-i/	4.5	50.0	15.0	35.0	This New England clam chowder with potatoes, half-and-half, and bacon is easy to prep and cooks in just 30 minutes for a great dinner standby.	4 slices bacon, diced, 1.5 cups chopped onion, 4 cups peeled and cubed potatoes, 1.5 cups water, 1.5 teaspoons salt, 0.5 teaspoon ground black pepper to taste, 3 cups half-and-half, 3 tablespoons butter, 2 (10 ounce) cans minced clams	Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes., Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes., Pour in half-and-half and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.	396 kcal	24 g	101 mg	2 g	24 g	12 g	706 mg	2 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Broiled Lobster Tails	https://www.allrecipes.com/recipe/34638/broiled-lobster-tails/	4.6	20.0	15.0	5.0	This lobster tail recipe seasons whole lobster tails with melted butter and paprika, then cooks them under the broiler for a delectable dinner for 2.	2 whole lobster tails, 0.5 cup butter, melted, 0.5 teaspoon ground paprika, salt and ground white pepper to taste, 1 lemon, cut into wedges	Preheat the broiler., Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts of melted butter, paprika, salt, and white pepper., Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.	592 kcal	7 g	303 mg	3 g	37 g	30 g	891 mg	0 g	48 g	0 g	2 servings	NaN	NaN
Africa	NaN	Massachusetts	Simple Baked Beans	https://www.allrecipes.com/recipe/21655/simple-baked-beans/	4.6	195.0	15.0	180.0	These easy baked beans are made with canned beans, molasses, brown sugar, and onion baked in the oven until thick and flavorful for a simple meal.	cooking spray, 2 (16 ounce) cans baked beans with pork, 0.25 cup molasses, 0.25 cup chopped onions, 4 tablespoons brown sugar, 2 tablespoons ketchup, 1 tablespoon prepared mustard, 2 slices bacon, chopped	Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with cooking spray., Mix together baked beans with pork, molasses, onions, brown sugar, ketchup, and mustard together in a large bowl. Transfer mixture to the prepared dish and top with chopped bacon., Cover and bake in the preheated oven until thickened, about 3 hours.	176 kcal	32 g	10 mg	4 g	6 g	1 g	402 mg	18 g	4 g	0 g	10 servings	NaN	NaN
Africa	NaN	Massachusetts	Perfect Lobster Bisque	https://www.allrecipes.com/recipe/76637/perfect-lobster-bisque/	4.4	70.0	10.0	60.0	This is a decadent lobster bisque that feels fancy but is easy to prepare. Impress your guests with a creamy bowl brimming with flavor, and lobster.	3 tablespoons butter, 0.25 cup chopped fresh mushrooms, 2 tablespoons chopped onion, 2 tablespoons chopped celery, 2 tablespoons chopped carrot, 1 (14.5 ounce) can chicken broth, 0.125 teaspoon salt, 0.125 teaspoon cayenne pepper, 1.5 cups half-and-half, 0.5 cup dry white wine, 0.5 pound cooked lump lobster meat	Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes., Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth., Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.	191 kcal	5 g	66 mg	0 g	10 g	8 g	554 mg	1 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Massachusetts	Cranberry Sauce with Orange Juice	https://www.allrecipes.com/recipe/13459/cranberry-sauce-i/	4.7	20.0	5.0	15.0	This cranberry orange juice sauce combines tart cranberries on the stovetop with sugar and citrus for an easy, classic condiment for holiday feasts.	1 cup white sugar, 1 cup orange juice, 1 (12 ounce) package fresh cranberries	Combine sugar and orange juice in a medium saucepan over medium heat; stir until sugar is dissolved. Mix in cranberries; cook, stirring occasionally, until cranberries start to pop, about 10 minutes. Transfer to a bowl; sauce will thicken as it cools.	87 kcal	22 g	NaN	1 g	0 g	NaN	1 mg	20 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Easy Steak Sandwich	https://www.allrecipes.com/recipe/86219/easy-steak-sandwich/	4.6	25.0	10.0	15.0	This steak sandwich recipe will rival that of any takeout sub shop in SE Massachusetts. This makes one sandwich, but it's easy to double or triple.	2 tablespoons butter, divided, 0.25 medium onion, sliced, 4 large fresh mushrooms, sliced, 0.25 green bell pepper, sliced into long strips, 1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible, 3 tablespoons chopped pickled hot peppers, 1 teaspoon hot pepper sauce, salt and pepper to taste, 2 slices sharp Cheddar cheese, 0.33333334326744 French baguette, cut in half lengthwise	Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until just tender, about 2 minutes. Push onion to sides of the pan; add mushrooms and cook until softened. Stir in bell pepper and cook just until tender, about 3 minutes. Remove vegetables from the pan with a slotted spoon; set aside., Heat remaining 1 tablespoon butter in the same skillet. Add steak and pickled hot peppers; season with hot pepper sauce, salt, and pepper. Cook and stir until steak is mostly browned, 2 to 3 minutes. Add vegetable mixture back into the pan; stir until heated through., Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt. Scoop mixture into sliced baguette; pour some of the juices on top.	1196 kcal	96 g	222 mg	6 g	74 g	32 g	1972 mg	10 g	58 g	0 g	1 serving	NaN	NaN
Africa	NaN	Massachusetts	Baked Beans I	https://www.allrecipes.com/recipe/18244/baked-beans-i/	4.3	50.0	5.0	45.0	For easy baked beans in the oven, just mix a can of baked beans and pork with brown sugar, ketchup, and Worcestershire sauce and bake until hot and bubbly!	1 (29 ounce) can baked beans with pork, 0.5 cup packed brown sugar, 0.5 cup ketchup, 1 tablespoon Worcestershire sauce	Preheat the oven to 350 degrees F (175 degrees C)., Stir baked beans, brown sugar, ketchup, and Worcestershire sauce together in a casserole dish., Bake, covered, in the preheated oven until hot and bubbly, about 45 minutes.	261 kcal	54 g	3 mg	6 g	7 g	1 g	635 mg	33 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Massachusetts	Baked Beans	https://www.allrecipes.com/recipe/16428/baked-beans-ii/	4.7	70.0	10.0	60.0	A little sweet, a little spicy! Canned pork 'n beans are taken to new heights with the addition of bacon, brown sugar, onion, and a few basic condiments.	2 (15 ounce) cans baked beans with pork, 0.5 cup packed brown sugar, 0.5 medium onion, chopped, 0.5 cup ketchup, 1 tablespoon prepared mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon red wine vinegar, salt and pepper to taste, 2 slices bacon	Preheat the oven to 350 degrees F (175 degrees C)., Combine canned beans with pork, brown sugar, onion, ketchup, mustard, Worcestershire sauce, vinegar, salt, and pepper in a 9-inch square baking dish. Place bacon slices over top., Bake in the preheated oven until sauce is thickened and bacon is cooked, about 1 hour.	287 kcal	52 g	16 mg	8 g	9 g	2 g	924 mg	23 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Massachusetts	Shrimp with Lobster Sauce	https://www.allrecipes.com/recipe/57716/shrimp-with-lobster-sauce/	4.4	25.0	5.0	20.0	Make shrimp with lobster sauce at home with stir-fried shrimp and pork in a sweet and salty sauce made with soy, sugar, and egg. That's right, no lobster!	1.5 teaspoons cornstarch, 2 teaspoons cooking sherry, 1 pound medium shrimp - peeled and deveined, 0.25 cup vegetable oil, 2 cloves garlic, minced, 0.25 pound ground pork, 1 cup water, 2 tablespoons soy sauce, 0.25 teaspoon sugar, 0.5 teaspoon salt, 0.25 cup cold water, 1.5 tablespoons cornstarch, 1 large egg, beaten	Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat., Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible., Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes., Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes., Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.	308 kcal	5 g	237 mg	0 g	26 g	4 g	989 mg	0 g	20 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Rolls	https://www.allrecipes.com/recipe/98979/lobster-rolls/	4.6	15.0	15.0	NaN	This lobster roll recipe features chunks of sweet meat, crisp celery, and green onions mixed with brightly flavored mayo served in buttered rolls.	1 tablespoon butter, softened, 4 hot dog buns or kaiser rolls, split, 4 lettuce leaves, 2 tablespoons mayonnaise, 1 teaspoon fresh lime juice, 1 dash hot pepper sauce (e.g. Tabasco™), salt and pepper to taste, 2 green onions, chopped, 1 stalk celery, finely chopped, 1.5 pounds cooked and cubed lobster meat, 1 pinch dried basil, parsley or tarragon	Lightly butter the insides of buns and line with lettuce leaves. Set aside., Stir together mayonnaise, lime juice, hot pepper sauce, salt, and pepper in a medium bowl until well blended. Mix in green onions and celery. Gently fold in lobster until just coated., Stuff lobster mixture into buns. Sprinkle with basil, parsley, or tarragon.	369 kcal	25 g	133 mg	2 g	40 g	3 g	964 mg	3 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Dip	https://www.allrecipes.com/recipe/26846/lobster-dip/	4.6	10.0	10.0	NaN	This exciting dip is sure to go quickly! The rich flavor of lobster meat is blended with horseradish and onion in a creamy mixture that's always a big hit. Serve it with crackers or veggies.	1 (7 ounce) can lobster meat, drained and flaked, 1 tablespoon minced onion, 1 tablespoon lemon juice, 1 (8 ounce) package cream cheese, softened, 4 tablespoons butter, softened, 1 tablespoon prepared horseradish	In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving.	86 kcal	1 g	35 mg	NaN	3 g	5 g	101 mg	0 g	8 g	0 g	16 servings	NaN	NaN
Africa	NaN	Massachusetts	Bacon Baked Beans	https://www.allrecipes.com/recipe/83724/bacon-baked-beans/	4.5	60.0	15.0	45.0	I doctor up canned baked beans with apple and brown sugar to make them sticky and sweet. This is the easiest recipe to make.	6 slices bacon, 2 (16 ounce) cans baked beans, 1 onion, diced, 0.25 cup yellow mustard, 0.75 cup ketchup, 1 cup packed brown sugar, 1 Granny Smith apple - peeled, cored and diced	Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside., In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon., Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.	254 kcal	52 g	8 mg	6 g	9 g	1 g	893 mg	34 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Venus de Milo Soup	https://www.allrecipes.com/recipe/219804/venus-de-milo-soup/	4.8	35.0	15.0	20.0	Frozen mixed vegetables, orzo pasta, and ground beef are simmered in a tomato-flavored broth in this recipe.	1 pound ground beef, 1 small onion, minced, 1 teaspoon minced garlic, 0.5 (6 ounce) can tomato paste, 1 (28 ounce) can crushed tomatoes, 1 envelope onion soup mix, 2 beef bouillon cubes, 1 bay leaf, 1 (16 ounce) package frozen mixed vegetables, 2 quarts water, 0.66666668653488 cup orzo pasta, salt and ground black pepper to taste	Cook the ground beef in a large pot over medium heat until completely browned, 7 to 10 minutes. Drain as much fat from the beef as possible. Add the onion and garlic to the beef; cook and stir until the onion is softened, about 5 minutes., Add the tomato paste, crushed tomatoes, onion soup mix, beef bouillon cubes, bay leaf, mixed vegetables, and water to the ground beef mixture. Raise heat to medium-high, and bring the mixture to a boil. Stir the orzo pasta into the boiling liquid; cook until the orzo is tender, about 10 minutes. Season with salt and black pepper to serve.	254 kcal	33 g	36 mg	6 g	16 g	3 g	805 mg	3 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Pat's Baked Beans	https://www.allrecipes.com/recipe/22298/pats-baked-beans/	4.7	90.0	15.0	75.0	Not your average baked beans! This recipe combines pinto, northern, baked, kidney and garbanzo beans with bacon and onion. Try this for a break from the ordinary.	6 slices bacon, 1 cup chopped onion, 1 clove garlic, minced, 1 (16 ounce) can pinto beans, 1 (16 ounce) can great Northern beans, drained, 1 (16 ounce) can baked beans, 1 (16 ounce) can red kidney beans, drained, 1 (15 ounce) can garbanzo beans, drained, 0.75 cup ketchup, 0.5 cup molasses, 0.25 cup packed brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon yellow mustard, 0.5 teaspoon pepper	Preheat oven to 375 degrees F (190 degrees C)., Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon., To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish., Cover and bake in preheated oven for 1 hour.	399 kcal	68 g	13 mg	10 g	14 g	3 g	950 mg	27 g	9 g	0 g	10 servings	NaN	NaN
Africa	NaN	Massachusetts	Deep-Fried Lobster	https://www.allrecipes.com/recipe/12871/deep-fried-lobster/	4.5	55.0	20.0	35.0	This fried lobster tail recipe was created by a commercial fisherman who obviously knows what he's doing. It's simple to make and so incredible!	2 cups cornmeal, 0.5 cup all-purpose flour, 1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper to taste, 4 (1 pound) fresh lobster tails, cleaned and halved but still in shell, 2 quarts oil for frying, or as needed	Combine cornmeal, flour, cayenne, garlic powder, onion powder, salt, and pepper in a 1-gallon resealable plastic bag; shake until well combined. Place one lobster tail half into the bag; seal and shake until fully coated, then remove to a plate. Repeat to coat remaining lobster tails., Heat oil in a deep fryer to 365 degrees F (180 degrees C)., Place one coated lobster tail into the preheated oil; cook until meat turns white and coating is lightly browned, 4 to 5 minutes. Drain on a paper towel-lined plate. Repeat to fry remaining lobsters.	543 kcal	32 g	136 mg	3 g	39 g	6 g	709 mg	0 g	29 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Delicious and Easy Corn on the Cob	https://www.allrecipes.com/recipe/237681/delicious-and-easy-corn-on-the-cob/	4.7	30.0	5.0	25.0	Prepare your corn on the cob with this incredibly simple method that delivers delicious results.	0.25 teaspoon white sugar, 4 ears corn, husked and cleaned	Bring a large pot of water to a boil. Stir sugar into water to dissolve., Add corn and cover the pot. Turn off heat, leaving the pot on the hot burner., Steep corn in hot water until tender, about 25 minutes.	78 kcal	17 g	NaN	2 g	3 g	0 g	14 mg	3 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Cranberry Scones	https://www.allrecipes.com/recipe/24551/cranberry-scones/	4.4	40.0	20.0	20.0	A quick basic scone recipe made with chopped fresh cranberries, orange zest, and walnuts.	2 cups all-purpose flour, 0.25 cup packed brown sugar, 1 tablespoon baking powder, 0.25 teaspoon ground nutmeg, 0.25 teaspoon salt, 0.25 cup butter, chilled and diced, 1 cup fresh cranberries, roughly chopped, 0.33333334326744 cup white sugar, 1 grated zest of one orange, 0.5 cup chopped walnuts, 0.75 cup half-and-half cream, 1 egg	Preheat oven to 375 degrees F (190 degrees C)., In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs., In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly., In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets., Bake in preheated oven until golden brown, about 20 minutes.	211 kcal	29 g	31 mg	1 g	4 g	4 g	174 mg	11 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Salad	https://www.allrecipes.com/recipe/24838/lobster-salad/	4.4	30.0	20.0	NaN	This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.	5 pounds cooked lobster meat, shredded, 3 yellow bell peppers, seeded and diced, 8 stalks celery, diced, 1 large white onion, diced, 2 cups mayonnaise, 2 tablespoons ground black pepper	In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.	469 kcal	8 g	150 mg	1 g	40 g	5 g	950 mg	2 g	30 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	New England Clam Chowder II	https://www.allrecipes.com/recipe/17893/new-england-clam-chowder-ii/	4.6	50.0	20.0	30.0	Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.	4 slices bacon, 0.5 cup chopped onion, 4 potatoes, peeled and cubed, 1 tablespoon all-purpose flour, 1 cup bottled clam juice, 1 cup half-and-half, 2 (6 ounce) cans minced clams, salt and pepper to taste, 0.5 cup heavy cream, 2 tablespoons chopped fresh parsley	In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside., In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat., Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender., Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)	526 kcal	47 g	98 mg	5 g	16 g	16 g	763 mg	3 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Slow Cooker Baked Beans	https://www.allrecipes.com/recipe/90438/slow-cooker-baked-beans/	4.2	840.0	NaN	840.0	These beans have that classic baked bean flavor and are cooked conveniently in a slow cooker. Yummy!	1 pound dry great Northern beans, 8 cups water, 4 ounces diced salt pork, 1 cup chopped onion, 0.5 cup molasses, 0.33333334326744 cup packed brown sugar, 1 teaspoon dry mustard, 0.125 teaspoon ground black pepper	The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight., In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.	364 kcal	54 g	12 mg	10 g	12 g	4 g	223 mg	21 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Boston Cream Pie I	https://www.allrecipes.com/recipe/8137/boston-cream-pie-i/	3.8	0.0	NaN	NaN	A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.	6 tablespoons butter, softened, 2 tablespoons all-purpose flour, 1.5 cups cake flour, 2 teaspoons baking powder, 0.25 teaspoon salt, 0.75 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 0.5 cup milk, 0.5 cup light cream, 0.5 cup milk, 0.25 cup white sugar, 1 pinch salt, 4 teaspoons cornstarch, 2 eggs, 0.5 teaspoon vanilla extract, 3 (1 ounce) squares semisweet chocolate, 2 tablespoons butter, 0.25 cup light cream, 0.5 teaspoon vanilla extract, 0.5 cup confectioners' sugar	Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside., In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans., Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool., To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat., In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature., To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla., To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.	326 kcal	43 g	94 mg	1 g	5 g	9 g	223 mg	26 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Mornay Sauce	https://www.allrecipes.com/recipe/33352/lobster-mornay-sauce/	4.5	30.0	10.0	20.0	Served over rice or pasta, this rich, creamy lobster and mushroom sauce is a seafood lover's dream come true!	0.25 cup butter, 1 cup sliced fresh mushrooms, 1 pound lobster meat, diced, 0.25 cup all-purpose flour, 1 cup chicken broth, 1 cup heavy cream, 0.5 teaspoon pepper, 0.5 cup freshly grated Parmesan cheese	Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside., Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened., Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.	487 kcal	10 g	229 mg	1 g	28 g	23 g	594 mg	1 g	38 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Crab and Lobster Stuffed Mushrooms	https://www.allrecipes.com/recipe/47179/crab-and-lobster-stuffed-mushrooms/	4.5	20.0	10.0	10.0	These delicious appetizer mushrooms are stuffed with chopped crabmeat, lobster, garlic, and seasoned croutons, then topped with mozzarella and baked.	0.75 cup melted butter, divided, 1 pound fresh mushrooms, stems removed, 1 cup crushed seasoned croutons, 1 cup shredded mozzarella cheese, 1 (6 ounce) can crabmeat, drained, 1 pound lobster tail, cleaned and chopped, 3 tablespoons minced garlic, 0.25 cup shredded mozzarella cheese	Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet., In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be., Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!	310 kcal	7 g	130 mg	1 g	22 g	13 g	535 mg	1 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	New York System Hot Wiener Sauce I	https://www.allrecipes.com/recipe/24168/new-york-system-hot-wiener-sauce-i/	4.5	80.0	20.0	60.0	This hearty, flavorful wiener sauce is like the kind you'll find in Rhode Island and Massachusetts. It may be frozen until ready for use. Use premium grilled wieners cooked in butter, steamed hot dog buns and the fancy mustard of your choice. Spread with mustard, the sauce, chopped onions and celery salt.	3 pounds ground beef, 2 teaspoons chili powder, 2 teaspoons dry mustard, 0.5 teaspoon ground allspice, 0.5 teaspoon ground nutmeg, 0.5 teaspoon onion salt, 0.5 teaspoon garlic salt, 0.5 teaspoon celery salt, 0.25 teaspoon minced fresh ginger root, 1 teaspoon ground cumin, 0.5 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 10 ounces ketchup	Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain., Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.	381 kcal	7 g	97 mg	0 g	20 g	12 g	582 mg	5 g	31 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Cape Cod	https://www.allrecipes.com/recipe/14889/cape-cod/	4.7	2.0	2.0	NaN	This Cape Cod drink is a classic East Coast cocktail made with vodka, cranberry, and lime. Perfect for summer but refreshing all year long.	ice cubes, 1.5 fluid ounces vodka, 0.33333334326744 cup cranberry juice, 1 wedge lime	Place ice in a short tumbler or old fashioned glass; pour in vodka and cranberry juice. Squeeze lime wedge into drink, then add it to the glass. Serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Massachusetts	Slow Cooker Baked Beans with Ham Hock	https://www.allrecipes.com/recipe/17043/slow-cooker-baked-beans-with-ham-hock/	4.2	360.0	60.0	300.0	For those who love to do it themselves, here's a terrific recipe for genuine baked beans - and it's so easy to make! Soak white beans and then pop them into your slow cooker with ham hocks, onion, brown sugar, maple syrup, ketchup and mustard.	24 ounces dry white beans, 1 pound ham hocks, 1 onion, chopped, 0.5 cup packed brown sugar, 0.5 cup maple syrup, 1 teaspoon salt, 1 cup water, 0.5 cup ketchup, 2 tablespoons prepared mustard	In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water., Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.	363 kcal	54 g	26 mg	8 g	19 g	3 g	368 mg	20 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Grandmother's Famous Cranberry Bread	https://www.allrecipes.com/recipe/13790/grandmothers-famous-cranberry-bread/	4.6	0.0	NaN	NaN	Raisins are cranberries are baked into this orange scented loaf. This would be an ideal hostess gift, or simply enjoyed with afternoon tea.	2 cups sifted all-purpose flour, 1 cup white sugar, 1.5 teaspoons baking powder, 1 teaspoon salt, 0.5 teaspoon baking soda, 0.25 cup butter, 1 egg, beaten, 1 teaspoon orange zest, 0.75 cup orange juice, 1.5 cups golden raisins, 1.5 cups chopped cranberries	Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan., Whisk together the flour, sugar, baking powder, salt and baking soda., Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries., Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.	249 kcal	51 g	26 mg	2 g	4 g	3 g	343 mg	29 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Down Home Baked Beans	https://www.allrecipes.com/recipe/24758/down-home-baked-beans/	4.7	85.0	10.0	75.0	Chili sauce is the secret ingredient in these beans baked with bacon, onion and brown sugar. This recipe can also be prepared in a slow cooker, if desired.	1 pound bacon, 2 (28 ounce) cans baked beans, 1 (12 ounce) bottle chili sauce, 1 large sweet onion, chopped, 2 cups packed brown sugar	Preheat oven to 350 degrees F (175 degrees C)., Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside., In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish., Bake in preheated oven for 45 minutes to 1 hour.	484 kcal	72 g	28 mg	6 g	12 g	6 g	884 mg	51 g	19 g	0 g	11 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Colorado	https://www.allrecipes.com/recipe/100072/lobster-colorado/	4.9	40.0	10.0	30.0	Bacon-wrapped filet mignons are broiled and topped with lobster meat for a very special dinner. Elegant for dinner parties or a romantic dinner for two. If you desire crabmeat instead of lobster, go for it!	4 (8 ounce) filet mignon (beef tenderloin), salt and pepper to taste, 0.5 teaspoon garlic powder, 4 slices bacon, 0.5 cup butter, divided, 1 teaspoon OLD BAY® Seasoning, 8 ounces lobster tail, cleaned and chopped	Set oven to Broil at 500 degrees F (260 degrees C)., Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare., While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown., While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.	585 kcal	1 g	236 mg	0 g	52 g	21 g	902 mg	0 g	41 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Soup	https://www.allrecipes.com/recipe/12939/lobster-soup/	4.4	30.0	5.0	25.0	A thick and hearty lobster soup made with lobster meat. onions, fresh parsley, celery flakes, chicken broth, milk, and cream. Sure to be a hit!	6 tablespoons margarine, 6 tablespoons all-purpose flour, 1.5 cups chicken broth, 2.5 cups lobster meat, 4.5 cups milk, 1.5 onions, thinly sliced, 1 pinch celery flakes, 1.5 teaspoons chopped fresh parsley, ground black pepper to taste, salt to taste, 0.75 cup light cream	Melt margarine in a saucepan over medium heat. Stir in flour, salt, pepper, and celery flakes; blend well. Slowly stir in milk and chicken stock; cook and stir for 10 minutes. Add lobster, onion, and parsley; cook and stir until slightly thickened, about 10 minutes., Add cream to desired consistency; reheat and season to taste.	307 kcal	16 g	87 mg	1 g	19 g	7 g	528 mg	9 g	18 g	0 g	7 servings	NaN	NaN
Africa	NaN	Massachusetts	Boston Cream Pie	https://www.allrecipes.com/recipe/8138/boston-cream-pie-ii/	4.1	80.0	45.0	35.0	This Boston cream pie is a simple yellow cake filled with creamy custard, all topped with chocolate icing. Yummy! A classic yet always impressive dessert.	1.25 cups all-purpose flour, 1 cup white sugar, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.75 cup milk, 0.33333334326744 cup shortening, 1 egg, 1 teaspoon vanilla extract, 0.33333334326744 cup white sugar, 2 tablespoons cornstarch, 0.125 teaspoon salt, 1.5 cups milk, 2 egg yolks, 2 teaspoons vanilla extract, 2 (1 ounce) squares unsweetened chocolate, 3 tablespoons butter, 1 cup confectioners' sugar, 0.75 teaspoon vanilla extract, 2 tablespoons hot water, or as needed	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan., Make the cake: Beat flour, sugar, baking powder, salt, milk, shortening, egg, and vanilla at low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan., Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack., Meanwhile, make the cream filling: In a 2-quart saucepan, mix sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature., Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency., Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.	318 kcal	47 g	61 mg	1 g	5 g	6 g	230 mg	34 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Bisque	https://www.allrecipes.com/recipe/12845/lobster-bisque/	4.5	20.0	5.0	15.0	Simple and quick seafood soup!	1 cup chicken broth, 2 medium slices onion, 2 tablespoons butter, 2 tablespoons all-purpose flour, 2 cups milk, 0.5 teaspoon salt, 1 pound cooked and cubed lobster meat, 0.5 teaspoon Worcestershire sauce, 1 pinch ground cayenne pepper	In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes., In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created., Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.	245 kcal	11 g	108 mg	0 g	28 g	5 g	1060 mg	6 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Stew	https://www.allrecipes.com/recipe/13016/lobster-stew/	4.3	25.0	NaN	25.0	This is it, the holy trinity of Maine seaport cooking: lobster, butter, cream. Do not adulterate with other ingredients, do not substitute margarine for the butter (lest you be struck down by lightning), and, most importantly, do not feel guilty as you enjoy this heavenly soup.	1 pound cooked lobster meat, 1 cup butter, 2 quarts half-and-half cream	Saute the lobster meat gently in butter until butter turns pink. Add half and half slowly. Heat over medium heat until hot. Do not boil. Serve with oyster crackers and enjoy!	760 kcal	15 g	254 mg	NaN	25 g	42 g	638 mg	1 g	68 g	0 g	6 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Tails Steamed in Beer	https://www.allrecipes.com/recipe/21333/lobster-tails-steamed-in-beer/	4.6	15.0	5.0	10.0	These steamed lobster tails with a hint of beer take mere minutes to prepare! They taste great with melted butter, lemon juice, and garlic.	2 whole lobster tail, 0.5 (12 fluid ounce) can beer	In a medium saucepan, over medium to high heat, bring beer to a boil., If lobster tails are still in the shell, split the shell lengthwise first., Place a steamer basket on top of the saucepan; place thawed lobster tails in the basket and cover. Reduce heat and simmer for 8 minutes.	209 kcal	4 g	181 mg	NaN	36 g	0 g	566 mg	NaN	2 g	0 g	2 servings	NaN	NaN
Africa	NaN	Massachusetts	Cranberry Muffins	https://www.allrecipes.com/recipe/8393/cranberry-muffins/	3.9	40.0	20.0	20.0	This cranberry muffin recipe makes one dozen tasty muffins with a slight citrus accent, thanks to the addition of orange zest and orange juice.	1.5 cups all-purpose flour, 3 teaspoons baking powder, 0.25 teaspoon salt, 0.25 cup white sugar, 0.25 cup vegetable oil, 1 large egg, beaten, 1 cup orange juice, 1 tablespoon orange zest, 1.5 cups chopped cranberries	Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners., Sift flour, baking powder, and salt together into a bowl., Beat sugar and vegetable oil in a large bowl with an electric mixer until light, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest. Gradually add flour mixture and stir with a spoon until just combined. Fold in cranberries. Spoon batter into the prepared muffin cups, filling each 2/3 full., Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely.	136 kcal	20 g	16 mg	1 g	2 g	1 g	177 mg	7 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Boiled Lobster	https://www.allrecipes.com/recipe/99234/boiled-lobster/	4.5	45.0	30.0	15.0	Boiled lobsters are cooked in a fragrant broth of seasoned salt, onions, garlic, oranges, lemons, and celery.	3 gallons water, 2 large onions, quartered, 10 cloves garlic, peeled and cut in half, 2 lemons, quartered, 2 oranges, quartered, 5 stalks celery, quartered, 4 tablespoons black pepper, 4 tablespoons seasoned salt, 6 fresh jalapeno peppers, 2 fresh live lobsters	Pour water into a large pot and add onions, garlic, lemons, oranges, celery, black pepper, seasoned salt, and jalapeño peppers. Bring to a rolling boil and boil for 20 minutes., Add lobsters and place a lid over the pot. Boil until shells are bright red and meat is opaque, about 15 minutes (depending on the size of your lobsters)., Remove lobsters from the pot and place them in a colander under cool running water to stop the cooking process.	793 kcal	77 g	383 mg	19 g	118 g	1 g	7794 mg	25 g	5 g	0 g	2 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Casserole	https://www.allrecipes.com/recipe/25863/lobster-casserole/	4.4	55.0	20.0	35.0	This rich lobster casserole, consisting of succulent lobster meat sautéed in butter, seasoned with dry mustard, and then baked in heavy cream, is a casserole native to Maine.	3 tablespoons butter, 1 pound lobster meat, cut into bite-sized pieces, 3 tablespoons all-purpose flour, 0.75 teaspoon dry mustard, salt and pepper to taste, 1 cup heavy cream, 0.5 cup milk, 3 slices bread, crust removed	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish., Melt butter in a medium pot over low heat. Sauté lobster meat in butter until it starts to change color. Do not cook too long or too fast, or lobster meat will toughen. Use a slotted spoon to remove lobster meat from the pan and set aside., Stir flour, dry mustard, salt, and pepper into remaining butter in the pot. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes., Return lobster meat to the pot. Tear bread into small pieces and stir into lobster mixture. Pour into the prepared baking dish., Bake in the preheated oven until bubbly and delicately browned, 20 to 25 minutes.	473 kcal	18 g	215 mg	1 g	26 g	20 g	560 mg	2 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Simple Baked Beans II	https://www.allrecipes.com/recipe/21519/simple-baked-beans-ii/	4.6	30.0	5.0	25.0	Quick and easy baked beans with bacon and onions.	0.5 pound bacon, chopped, 1 onion, finely chopped, 2 (15 ounce) cans baked beans, 0.25 cup brown sugar, 0.25 cup ketchup, 0.25 cup prepared mustard	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup and mustard. Cook, stirring occasionally, until bubbly.	527 kcal	61 g	39 mg	10 g	18 g	9 g	1541 mg	31 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Boston Iced Tea	https://www.allrecipes.com/recipe/32547/boston-iced-tea/	4.6	35.0	20.0	15.0	A big pot of tea flavored with cranberry juice. Delicious and refreshing!	1 gallon water, 1 cup white sugar, 15 tea bags, 1 (12 fluid ounce) can frozen cranberry juice concentrate	Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.	118 kcal	30 g	NaN	0 g	NaN	NaN	9 mg	28 g	NaN	0 g	14 servings	NaN	NaN
Africa	NaN	Massachusetts	Chef John's Boston Cream Pie	https://www.allrecipes.com/recipe/220942/chef-johns-boston-cream-pie/	4.2	310.0	30.0	40.0	Layers of cake are filled with pastry cream and topped with chocolate ganache in this quick, easy version of a classic Boston Cream Pie, made conveniently with cake mix.	cooking spray, 1 (18.25 ounce) package yellow cake mix, 3 eggs, 1.25 cups water, 0.33333334326744 cup vegetable oil, 3 eggs, 2 tablespoons cornstarch, 6 tablespoons white sugar, 1 cup heavy whipping cream, 1 cup whole milk, 0.5 tablespoon butter, 1 teaspoon vanilla extract, or to taste, 1 pinch salt, 4 ounces dark chocolate, chopped, 1 teaspoon butter, 0.5 cup heavy whipping cream	Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch cake pans with cooking spray., Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally., Divide cake batter between the two prepared cake pans., Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes., Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside., Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil., Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute., Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks., Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in the refrigerator to form a pastry cream texture, 3 to 4 hours., Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes., Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the cake edge. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over the top of the cake and spread so it drips over the edge.	695 kcal	72 g	199 mg	2 g	10 g	17 g	514 mg	46 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Special Lobster Bisque	https://www.allrecipes.com/recipe/47894/special-lobster-bisque/	4.6	35.0	10.0	25.0	This homemade lobster bisque recipe has been passed down the generations! It takes just over 30 minutes to make this deliciously rich seafood soup.	6 tablespoons butter, 6 tablespoons all-purpose flour, 1 teaspoon salt, 0.25 teaspoon ground black pepper, 0.5 teaspoon celery salt, 4.5 cups milk, 1.5 cups chicken stock, 3 tablespoons minced onion, 3 cups cooked lobster meat, shredded, 1 tablespoon paprika, 0.5 cup light cream	Melt butter in a large pot over medium heat. Stir in flour, salt, pepper, and celery salt until well blended. Gradually stir in the milk so that no lumps form. Stir in the chicken stock and cook over low heat, stirring constantly, until the soup begins to thicken., Add onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through, and serve.	279 kcal	14 g	94 mg	1 g	17 g	11 g	842 mg	8 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Cathie's Clam Chowder	https://www.allrecipes.com/recipe/25685/cathies-clam-chowder/	4.7	80.0	20.0	60.0	Bacon, half-and-half, clam juice and fresh minced clams make up this traditional chowder thickened with a roux.	6 slices bacon, diced, 2 stalks celery, diced, 1 onion, diced, 0.25 cup butter, 2 tablespoons all-purpose flour, 3 (8 ounce) jars clam juice, 1 quart half-and-half cream, 4 cups minced clams, ground white pepper, to taste	In a medium skillet over medium heat, cook bacon, celery and onion until onion is translucent. Remove from heat and set aside., In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes., Season with pepper and serve.	271 kcal	7 g	68 mg	0 g	8 g	12 g	377 mg	1 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Pasta	https://www.allrecipes.com/recipe/99314/lobster-pasta/	4.2	0.0	NaN	NaN	Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!	1 large (2 pound) fresh lobster, 3 tablespoons butter, 1 large onion, chopped, 3 cloves garlic, chopped, 1 (28 ounce) can diced tomatoes, 4 tablespoons olive oil, 4 teaspoons salt, 1 teaspoon ground black pepper, 1 tablespoon ground cinnamon, 1 cup heavy cream, 1 (8 ounce) package dried spaghetti, 1 tablespoon butter, 1 clove garlic, minced, 1 bunch fresh parsley, chopped	Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red., As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown., When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes., Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt., Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done., Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.	879 kcal	59 g	240 mg	6 g	48 g	23 g	3426 mg	8 g	49 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Cranberry Upside-Down Coffee Cake	https://www.allrecipes.com/recipe/26016/cranberry-upside-down-coffee-cake/	4.7	90.0	30.0	60.0	Cranberries and pecans are baked in the bottom of this cake. Turn the cake over for ooh's and ah's.	0.66666668653488 cup packed brown sugar, 0.33333334326744 cup butter, 1.25 cups cranberries, 0.5 cup chopped pecans, 0.5 cup butter, room temperature, 0.75 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup sour cream, 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, 1 teaspoon baking soda, 0.5 teaspoon ground cinnamon, 0.25 teaspoon salt	Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside., In a saucepan over medium heat, combine brown sugar and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans., In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan., Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm.	355 kcal	39 g	73 mg	1 g	4 g	11 g	315 mg	25 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster Sauce for Mashed Potatoes	https://www.allrecipes.com/recipe/94254/lobster-sauce-for-mashed-potatoes/	4.8	60.0	30.0	30.0	This rich, lobster flavored cream sauce is perfect over plain old mashed potatoes, and is also great served with salmon and asparagus!	0.5 cup butter, 2 (7 ounce) cans lobster meat, diced, 1 medium onion, diced, 2 large stalks celery, diced, 2 carrots, peeled and chopped, 1 teaspoon minced fresh thyme, 0.125 teaspoon chopped fresh parsley, 1 teaspoon whole black peppercorns, 0.125 teaspoon seasoned salt, 1 bay leaf, 0.125 teaspoon lemon juice, 0.25 cup all-purpose flour, 2 tablespoons tomato paste, 0.5 cup cream sherry, 1 quart heavy cream, 0.5 teaspoon salt and pepper to taste	Melt the butter in a large pot over medium heat. Stir in the lobster, onion, celery, carrot, thyme, parsley, peppercorns, seasoned salt, bay leaf, and lemon juice. Cook, stirring constantly, over medium heat to soften the vegetables, about 10 minutes. Stir in the flour and tomato paste; cook for another 5 minutes, stirring constantly. Pour in sherry and cook for a minute or two to cook off the alcohol., Pour in the heavy cream, and bring to a simmer. Reduce heat to low, simmer until the sauce has thickened, and will coat the back of a spoon, about 15 minutes. Strain through a fine mesh strainer, and discard the solids. Season to taste with salt and pepper.	804 kcal	17 g	320 mg	2 g	17 g	46 g	770 mg	3 g	75 g	0 g	6 servings	NaN	NaN
Africa	NaN	Massachusetts	Cape Cod Cocktail Meatballs	https://www.allrecipes.com/recipe/230537/cape-cod-cocktail-meatballs/	4.5	80.0	30.0	50.0	Sweet and tangy cocktail meatballs are baked in a fruity and colorful cranberry sauce glaze in this recipe that originated on Cape Cod.	2 pounds ground beef, 1 cup bread crumbs, 0.25 cup chopped fresh parsley, 2 eggs, 2 tablespoons grated onion, 2 tablespoons soy sauce, 0.25 teaspoon garlic powder, 1 (16 ounce) can jellied cranberry sauce (such as Ocean Spray®), 1.5 cups ketchup, 2.5 tablespoons packed brown sugar, 1 tablespoon lemon juice	Preheat oven to 375 degrees F (190 degrees C)., Mix ground beef, bread crumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish., Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease., Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved., Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.	168 kcal	19 g	46 mg	1 g	9 g	2 g	371 mg	15 g	6 g	0 g	20 servings	NaN	NaN
Africa	NaN	Massachusetts	Classic Clam Chowder	https://www.allrecipes.com/recipe/77972/classic-clam-chowder/	4.4	0.0	NaN	NaN	Give leftover mashed potatoes a second life: Make a pot of clam chowder.	2 slices thick-cut bacon, cut into small dice, 1 large onion, cut into medium dice, 0.5 teaspoon dried thyme leaves, 2 bay leaves, 1.5 cups leftover mashed potatoes, 2 (8 ounce) bottles clam juice, 4 (6.5 ounce) cans minced clams (clams and juice separated), 1 cup water, 9 new potatoes, cut into 1/2 -inch cubes, 0.5 cup heavy cream, 2 tablespoons minced fresh parsley, Salt and pepper, to taste	In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside., Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so., Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper., Heat through and serve, garnishing each bowl with reserved bacon.	323 kcal	33 g	87 mg	3 g	28 g	4 g	552 mg	2 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Lobster and Chive Bisque	https://www.allrecipes.com/recipe/12868/lobster-and-chive-bisque/	4.5	25.0	5.0	20.0	A quick and tasty bisque.	1 cup lobster meat, 2 tablespoons minced onion, 5 tablespoons butter, 4 tablespoons all-purpose flour, 3 cups milk, 1.5 teaspoons salt, 1 cup heavy whipping cream, 3 tablespoons chopped fresh chives	In a medium size pot, saute lobster meat, onion and butter until onions are soft., Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened., Garnish soup with green onions before serving.	325 kcal	12 g	106 mg	0 g	10 g	17 g	799 mg	6 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	Massachusetts	Bar-B-Q Baked Beans	https://www.allrecipes.com/recipe/31544/bar-b-q-baked-beans/	4.3	70.0	10.0	60.0	This dish is a bonanza of baked beans! Chili sauce adds a little spiciness. Don't be dissuaded by the lima beans - they blend into the mix wonderfully!	1 (15 ounce) can kidney beans, drained, 1 (15 ounce) can pinto beans, drained, 1 (15 ounce) can lima beans, drained, 1 (16 ounce) can great Northern beans, drained, 1 (12 ounce) bottle chili sauce, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 2 tablespoons molasses, 3 slices bacon, cut in half	Preheat oven to 325 degrees F (165 degrees C)., In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon., Bake 1 hour in the preheated oven, until thick and bubbly.	166 kcal	27 g	5 mg	5 g	7 g	1 g	403 mg	6 g	3 g	0 g	14 servings	NaN	NaN
Africa	NaN	Massachusetts	Mom's Baked Beans II	https://www.allrecipes.com/recipe/24765/moms-baked-beans-ii/	4.7	155.0	15.0	140.0	These beans could be a meal in themselves! They're baked with bacon,ham, molasses and mustard.	4 slices bacon, 1 onion, diced, 2 (28 ounce) cans baked beans, 3 tablespoons molasses, 2 tablespoons prepared mustard, 0.25 teaspoon salt, 0.5 cup diced tomatoes, 0.75 cup brown sugar, 1 tablespoon dry mustard, 0.5 cup chopped cooked ham	Preheat oven to 350 degrees F (175 degrees C)., Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside., In a large bowl combine beans, molasses, mustard, salt, tomatoes, brown sugar, dry mustard, ham, onions and crumbed bacon. Mix well and transfer to a 2 quart casserole dish., Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more.	319 kcal	56 g	13 mg	8 g	12 g	3 g	932 mg	30 g	8 g	0 g	9 servings	NaN	NaN
Africa	NaN	Massachusetts	Clam Chowder III	https://www.allrecipes.com/recipe/26395/clam-chowder-iii/	4.6	45.0	15.0	30.0	This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.	1 cup chopped onion, 3 cloves garlic, 4 cups peeled and diced potatoes, 1 cup diced celery, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 2 (10 ounce) cans minced clams, drained with juice reserved, 1 quart half-and-half cream, 0.5 teaspoon white sugar, 0.75 cup butter, melted, 0.75 cup all-purpose flour	In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside., In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes., Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.	706 kcal	47 g	183 mg	3 g	33 g	26 g	742 mg	3 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	Massachusetts	Dennie's Fresh Lobster Salad	https://www.allrecipes.com/recipe/74960/dennies-fresh-lobster-salad/	4.6	30.0	10.0	NaN	A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!	1 pound cooked lobster meat, cut into bite-sized pieces, 0.25 cup butter, melted, 0.25 cup mayonnaise, 0.125 teaspoon ground black pepper	Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.	303 kcal	1 g	144 mg	NaN	22 g	9 g	496 mg	0 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	Cape Cod Oatmeal Cookies	https://www.allrecipes.com/recipe/10774/cape-cod-oatmeal-cookies/	4.2	0.0	NaN	NaN	This recipe has been in my family for many, many years. My late mother heard this recipe given out on the radio one day years and years ago and she made them. They are delicious and I am forwarding the recipe to you because I am afraid it may otherwise become lost over time and I wish to share it with you.	1.5 cups all-purpose flour, 1 teaspoon ground cinnamon, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1.75 cups rolled oats, 1 cup white sugar, 0.5 cup raisins, 0.5 cup semisweet chocolate chips, 0.5 cup chopped walnuts, 0.5 cup melted shortening, 0.5 cup melted butter, 1 egg, 0.25 cup milk, 1 tablespoon molasses	Preheat oven to 350 degrees F (175 degrees C)., In large bowl stir together flour, cinnamon, baking soda and salt. Stir in remaining ingredients., Drop by teaspoon 1-1/2 inches apart on ungreased sheets (Make the cookies small). Bake for 12 minutes or until brown.	140 kcal	17 g	12 mg	1 g	2 g	3 g	74 mg	9 g	8 g	0 g	35 servings	NaN	NaN
Africa	NaN	Massachusetts	Malasadas Dois	https://www.allrecipes.com/recipe/85328/malasadas-dois/	4.6	1830.0	1800.0	30.0	A raised, deep fried, Portuguese donut. Very popular as fund raisers in Southeastern Massachusetts where I grew up.	1 teaspoon sugar, 0.25 cup warm water, 1 (.25 ounce) envelope active dry yeast, 4 eggs, 1 teaspoon salt, 4 cups all-purpose flour, 1 cup white sugar, 1 cup lukewarm milk, 0.75 cup butter or margarine, melted, 1 quart vegetable oil for deep-frying, 1 cup white sugar for decoration	Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve., In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled., Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use., Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous., With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine., Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm.	121 kcal	17 g	24 mg	0 g	2 g	2 g	77 mg	9 g	5 g	0 g	48 servings	NaN	NaN
Africa	NaN	Massachusetts	Maple and Ginger Baked Beans	https://www.allrecipes.com/recipe/72566/maple-and-ginger-baked-beans/	4.3	1140.0	60.0	600.0	Baked beans made from scratch in the slow cooker. It takes a lot of time to cook, but not a lot of work. Use Yellow Eye beans if they are available in your area, and grade A amber maple syrup if you can.	1.5 pounds dry great Northern beans, 1 large onion, cut into wedges, 4 ounces salt pork, diced, 0.75 cup real maple syrup, 0.25 cup molasses, 0.25 cup brown sugar, 1 teaspoon ground ginger, 1 teaspoon mustard powder, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 2 cups boiling water	Soak the dried beans in a large pot of water overnight, then drain. Refill the pot with water, and bring to a boil. Simmer until beans are tender, about 1 hour., While the beans are cooking, mix together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper and water. Set aside., Place onion wedges into the bottom of a 3 quart or larger slow cooker. Place salt pork cubes over the onion. Drain the beans, and transfer to the slow cooker. Pour the maple syrup mixture over the beans. If there is not enough liquid to cover the beans, add a little more hot water., Cover, and cook on the Low setting for 10 to 12 hours, or cook on High for 5 to 6 hours. If cooking the beans on High, you will want to check occasionally in case they need a little bit more water. If the beans are too juicy for your liking, leave the lid off for the last 30 minutes to steam off some of the liquid.	384 kcal	62 g	10 mg	11 g	14 g	4 g	290 mg	25 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Massachusetts	Maureen's Baked Beans	https://www.allrecipes.com/recipe/36496/maureens-baked-beans/	4.9	0.0	NaN	NaN	Wonderful mixture of beans and sausage in a tomato sauce, slowly cooked and really tasty. Maureen had a Labor Day picnic for our block every year and always made these beans. Everyone always looked forward to having this sidedish with dinner.	1 (15 ounce) can green beans, drained, 1 (14.5 ounce) can wax beans, drained, 1 (15.5 ounce) can butter beans, drained, 1 (15 ounce) can kidney beans, drained, 1 (16 ounce) can baked beans with pork, 1 tablespoon mustard powder, 0.75 cup packed brown sugar, 1 tablespoon chili powder, 1 teaspoon Worcestershire sauce, 1 (15 ounce) can tomato sauce, 1 (10.75 ounce) can condensed tomato soup, 1 (16 ounce) package ground pork breakfast sausage, 2 medium onions, chopped, 2 cloves garlic, crushed	Preheat the oven to 300 degrees F (150 degrees C)., In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup., Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture., Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.	216 kcal	25 g	17 mg	4 g	7 g	4 g	681 mg	13 g	10 g	0 g	20 servings	NaN	NaN
Africa	NaN	Massachusetts	Shrimp in Lobster Sauce	https://www.allrecipes.com/recipe/92454/shrimp-in-lobster-sauce/	3.9	25.0	10.0	15.0	Shrimp is simmered in a pork sauce. This recipe is my Grandmother's version of shrimp in Lobster sauce, it's the best that I know of. Try it out and see for your self, you'll love it.	2 tablespoons vegetable oil, 2 cloves garlic, minced, 1 pound ground pork, 1 pound fresh shrimp, peeled and deveined, 2 tablespoons soy sauce, 0.5 teaspoon white sugar, 5 green onions, chopped, 1 cup water, or as needed, 1 tablespoon cornstarch, 1 tablespoon cold water, 2 eggs, beaten	Heat the oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, just until fragrant. Crumble in the pork; cook and stir until no longer pink, about 5 minutes. Add the shrimp; cook and stir until pink and opaque., Mix in the soy sauce, sugar and green onions. Pour in 2 cups of water, and bring to a boil. Simmer for 3 minutes. Stir together remaining water and cornstarch. Stir into the skillet gently and allow to simmer until thickened. Turn off the heat to ensure a smooth sauce. Stir in the eggs, and serve immediately over rice.	377 kcal	5 g	271 mg	1 g	38 g	7 g	572 mg	1 g	22 g	0 g	5 servings	NaN	NaN
Africa	NaN	Massachusetts	Semi-Homemade Boston Cream Pie	https://www.allrecipes.com/recipe/278930/semi-homemade-boston-cream-pie/	NaN	90.0	20.0	40.0	A boxed cake mix helps this Boston cream pie come together quickly while you prepare the homemade cream filling and chocolate ganache.	1 serving nonstick cooking spray with flour, 1 (15.25 ounce) package yellow cake mix, 1 cup water, 3 large eggs, 0.33333334326744 cup vegetable oil, 0.5 cup white sugar, 0.25 cup cornstarch, 0.5 teaspoon salt, 2 cups milk, 4 egg yolks, lightly beaten, 1 teaspoon vanilla, 1 cup heavy whipping cream, 8 ounces semisweet chocolate	Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round metal or glass cake pans with cooking spray., Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, then shave the top of each layer with a serrated knife or dental floss to flatten., While the cakes are cooling, combine sugar, cornstarch, and salt in a pot. Whisk in milk and egg yolks and cook over medium heat until boiling, whisking continuously to prevent lumps. Boil and stir until thickened, 3 to 5 minutes. Remove from the heat, stir in vanilla extract, and set custard aside to cool completely., While custard is cooling, bring whipping cream to a boil in a large pot over medium heat. Turn off the heat and add chocolate; stir until melted., Place first cake layer on a serving plate, spread all of the custard evenly over top, and cover with second cake layer. Slowly pour panache over the top of the cake, allowing chocolate to drizzle down the sides. Place in the refrigerator until ready to serve.	705 kcal	79 g	219 mg	3 g	11 g	16 g	568 mg	53 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Massachusetts	Wilma's Clam Chowder	https://www.allrecipes.com/recipe/12815/wilmas-clam-chowder/	4.1	45.0	15.0	30.0	A chunky, delicious chowder with a back-east taste.	1 (6.5 ounce) can minced clams, 0.25 cup water, 4 potatoes, diced, 1 onion, finely diced, 2 cups milk, 1 (12 fluid ounce) can evaporated milk, 2 tablespoons butter, 1 tablespoon dried parsley, 0.25 teaspoon dried thyme, 0.5 teaspoon Old Bay Seasoning TM, 0.125 teaspoon celery salt, ground black pepper to taste, 1 cup crushed saltine crackers	Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally., Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams., Simmer until soup is about to boil, be careful not to let it boil. Serve hot.	559 kcal	70 g	83 mg	6 g	29 g	10 g	619 mg	18 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Massachusetts	New England Clam Chowder III	https://www.allrecipes.com/recipe/25683/new-england-clam-chowder-iii/	3.0	30.0	10.0	20.0	A huge batch of chowder made with chicken broth, cream and clams is seasoned with thyme and thickened with a roux.	0.5 cup butter, 1 cup all-purpose flour, 8 onions, chopped, 2 bunches celery, chopped, 1 gallon milk, 18 (16 ounce) cans minced clams, drained with juice reserved, 4 quarts chicken broth, 2 quarts heavy cream, 2 tablespoons chopped fresh thyme, salt and pepper to taste	In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside., In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently., Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.	281 kcal	11 g	108 mg	0 g	29 g	7 g	352 mg	3 g	13 g	0 g	80 servings	NaN	NaN
Africa	NaN	Pittsburgh	Pittsburgh Chipped Ham Barbecues	https://www.allrecipes.com/recipe/34510/pittsburgh-chipped-ham-barbecues/	4.5	40.0	15.0	25.0	Chipped ham sandwiches are a quick and easy solution to dinner. The flavorful barbeque sauce is simple and made from scratch on the stovetop.	1 cup ketchup, 1 cup water, 0.25 cup sweet pickle relish, 1 tablespoon brown sugar, 1 tablespoon cider vinegar, 1 tablespoon Worcestershire sauce, 0.5 teaspoon liquid smoke flavoring, 0.25 teaspoon ground cinnamon, 1 pinch ground black pepper, 1 pinch garlic salt, 1 pound chipped ham, 6 hamburger buns	Combine ketchup, water, relish, brown sugar, cider vinegar, and Worcestershire sauce in a large saucepan. Season with liquid smoke, cinnamon, black pepper, and garlic salt. Bring to a simmer over low heat and simmer for 20 minutes., Shred ham and stir into the mixture. Simmer longer if desired, then serve hot on hamburger buns.	327 kcal	41 g	45 mg	2 g	17 g	3 g	1858 mg	15 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pittsburgh	Kielbasa and Cabbage	https://www.allrecipes.com/recipe/14714/kielbasa-and-cabbage/	4.5	40.0	10.0	30.0	Kielbasa and cabbage cooked in bacon drippings and seasoned with garlic, red pepper, and caraway seeds makes a cozy, hearty, and satisfying dish.	6 slices bacon, 1 onion, chopped, 0.25 cup water, 2 tablespoons white sugar, 3 teaspoons caraway seed, 2 teaspoons minced garlic, 0.25 teaspoon crushed red pepper flakes, 0.25 teaspoon seasoning salt, 1 large head cabbage, cut into small wedges, 1 pound Polish kielbasa	Fry bacon in a large skillet over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels., Stir onions, water, sugar, caraway seeds, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes., Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top and serve hot.	377 kcal	20 g	63 mg	6 g	17 g	9 g	952 mg	12 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pittsburgh	Original Homemade Italian Beef	https://www.allrecipes.com/recipe/91597/original-homemade-italian-beef/	4.7	375.0	15.0	360.0	Homemade Italian beef is easy to make in the slow cooker with this family-favorite recipe. Just chuck roast, some dry salad dressing mix, and pepperoncini.	3 pounds beef chuck roast, 3 (1 ounce) packages dry Italian salad dressing mix, 1 cup water, 1 (16 ounce) jar pepperoncini peppers, 8 hamburger buns, split	Place roast into a slow cooker and rub dressing mix over top. Pour water around roast. Cover and cook on High until meat is tender and can be easily pulled apart with a fork, 5 to 6 hours., Remove meat and shred with two forks. Return meat to the slow cooker; add pepperoncini and as much pepperoncini juice as you like for additional flavor. Cover and cook for 1 more hour., Serve on buns.	557 kcal	38 g	103 mg	2 g	32 g	11 g	4233 mg	7 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pittsburgh	Pittsburgh Ham Barbecues	https://www.allrecipes.com/recipe/170741/pittsburgh-ham-barbecues/	4.6	30.0	10.0	20.0	Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.	0.5 cup butter, 1 small onion, finely chopped, 2 cups ketchup, 0.33333334326744 cup distilled white vinegar, 0.5 cup water, 3 tablespoons brown sugar, 2 teaspoons prepared yellow mustard, 2 tablespoons Worcestershire sauce, 1.5 pounds chipped chopped ham, 8 kaiser rolls, split, 1 cup pickle relish	Preheat an oven to 275 degrees F (135 degrees C)., Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more., While the ham simmers, heat the kaiser rolls in the preheated oven until toasted, 5 to 7 minutes., Assemble the sandwiches by dividing the ham mixture among the toasted kaiser rolls, topping the ham with pickle relish. Serve hot.	526 kcal	57 g	69 mg	2 g	18 g	12 g	2278 mg	29 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pittsburgh	Kielbasa Appetizers	https://www.allrecipes.com/recipe/151370/kielbasa-appetizers/	4.4	70.0	5.0	65.0	Simmer sliced Polish sausage in beer, barbecue sauce, brown sugar, and Dijon mustard to make this simple and tasty appetizer.	18 fluid ounces beer, 1 (18 ounce) bottle barbecue sauce, 0.5 cup brown sugar, 0.25 cup Dijon mustard, 2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces	Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.	534 kcal	43 g	75 mg	0 g	14 g	11 g	1925 mg	32 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pittsburgh	Lisa's Macaroni and Cheese	https://www.allrecipes.com/recipe/11746/lisas-macaroni-and-cheese/	3.7	80.0	10.0	70.0	This warm, gooey casserole is an happy merger of macaroni, butter, milk, dashes of onion and garlic powders, a sprinkling of parsley flakes and three kinds of full-flavored cheeses. Just toss them all together and bake until perfectly melted.	2 pounds elbow macaroni, 10 ounces shredded Swiss cheese, 10 ounces shredded mozzarella cheese, 10 ounces shredded Cheddar cheese, 0.5 cup milk, salt to taste, 0.125 teaspoon onion powder, 1 pinch garlic powder, 0.25 teaspoon dried parsley, 3 tablespoons margarine	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish., Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain., In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine., Bake in preheated oven 50 to 60 minutes, or until top is crunchy.	860 kcal	92 g	94 mg	5 g	44 g	19 g	563 mg	3 g	34 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pittsburgh	Kielbasa	https://www.allrecipes.com/recipe/24161/kielbasa/	4.2	800.0	10.0	NaN	It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.	1 pound ground pork, 8 ounces lean ground beef, 2 teaspoons minced garlic, 1 teaspoon freshly ground black pepper, 1 tablespoon salt, 1 tablespoon brown sugar, 0.5 teaspoon ground allspice, 1 teaspoon fresh marjoram, 0.5 teaspoon liquid smoke flavoring, 12 sausage casings	In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine., Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.	135 kcal	2 g	39 mg	0 g	10 g	4 g	614 mg	1 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pittsburgh	City Chicken	https://www.allrecipes.com/recipe/21441/city-chicken/	4.6	85.0	25.0	60.0	Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.	1.25 pounds pork loin, cut into 1 inch cubes, 1.5 cups all-purpose flour for coating, salt and pepper to taste, 2 cups chicken broth, 1 pinch dried thyme, 1 bay leaf	Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers, In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil., Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.	372 kcal	36 g	67 mg	1 g	28 g	4 g	41 mg	0 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pittsburgh	Polish Cabbage Noodles	https://www.allrecipes.com/recipe/11678/polish-cabbage-noodles/	4.5	0.0	NaN	NaN	A buttery saute of shredded cabbage and chopped onion is folded into tender egg noodles to make a quick and comforting dish.	1 medium head shredded cabbage, 2 red onions, cut into strips, 0.5 cup butter, 1 (16 ounce) package wide egg noodles, salt to taste, ground black pepper to taste	Cook pasta in a large pot of boiling salted water., Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender., Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.	570 kcal	79 g	124 mg	8 g	16 g	13 g	184 mg	9 g	23 g	0 g	5 servings	NaN	NaN
Africa	NaN	Pittsburgh	Pittsburgh Sandwich	https://www.allrecipes.com/recipe/216684/pittsburgh-sandwich/	4.6	50.0	35.0	15.0	Pittsburghers love Primanti's legendary sandwiches. This homemade version should quench that craving if you find yourself too far from Pittsburgh.	3 cups shredded cabbage, 2 tablespoons vegetable oil, 2 tablespoons apple cider vinegar, 2 tablespoons white sugar, 1 teaspoon adobo seasoning (such as Goya®), 1 teaspoon ground black pepper, 4 cups vegetable oil for frying, 3 whole russet potatoes, 8 thick slices Italian bread, 1 pound sliced pastrami (divided), 4 slices provolone cheese, 8 slices tomato	Make the coleslaw: Mix cabbage, oil, vinegar, sugar, adobo seasoning, and pepper together in a bowl until thoroughly combined. Cover and refrigerate until needed., Make the fries: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Peel potatoes and cut into 1/4-inch-thick fries., Fry potatoes in the preheated oil until golden brown and they float to the surface, 4 to 5 minutes. Drain on a paper towel-lined plate., Make the sandwiches: Preheat the oven to 225 degrees F (110 degrees C). Place bread slices on a baking sheet., Toast bread in the preheated oven until light brown, 3 to 5 minutes., Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes., Transfer sandwiches to individual plates. Top each one with French fries, coleslaw, two tomato slices, and remaining bread slices.	892 kcal	80 g	97 mg	7 g	43 g	12 g	1604 mg	11 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pittsburgh	Pittsburgh Steelers Game Day Sampler	https://www.allrecipes.com/recipe/216697/pittsburgh-steelers-game-day-sampler/	4.5	60.0	20.0	40.0	A delicious combination of all your tailgating favorites: buttery haluski, mini pierogis and kielbasa all mixed it up in one dish.	2 tablespoons butter, 2 sweet onions, cut into rings, 1 head cabbage, shredded, 0.5 (12 ounce) package medium egg noodles, 1 (16 ounce) package kielbasa sausage, cubed, 2 (12.8 ounce) boxes frozen mini pierogis, salt and cracked black pepper to taste	Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down., Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink., Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.	470 kcal	54 g	67 mg	7 g	17 g	7 g	843 mg	9 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pittsburgh	Hearty Meatball Sandwich	https://www.allrecipes.com/recipe/59030/hearty-meatball-sandwich/	4.5	100.0	15.0	65.0	A cross between meatloaf and meatballs, this sandwich holds together without being messy.	1.5 pounds lean ground beef, 0.33333334326744 cup Italian seasoned bread crumbs, 0.5 small onion, chopped, 1 teaspoon salt, 0.5 cup shredded mozzarella cheese, divided, 1 tablespoon cracked black pepper, 1 teaspoon garlic powder, 0.5 cup marinara sauce, 3 hoagie rolls, split lengthwise	Preheat the oven to 350 degrees F (175 degrees C)., In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish., Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over., Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.	491 kcal	43 g	75 mg	3 g	29 g	8 g	1069 mg	5 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pittsburgh	German Style Kielbasa	https://www.allrecipes.com/recipe/95506/german-style-kielbasa/	4.2	30.0	15.0	15.0	A one pan stovetop recipe made with apples, sausage and sauerkraut that is quick and easy to prepare.	6 apples - peeled, cored and chopped, 1 (32 ounce) package sauerkraut, 0.25 cup brown sugar, 2 pounds kielbasa sausage, sliced	Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through.	591 kcal	36 g	100 mg	7 g	20 g	14 g	2372 mg	25 g	42 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pittsburgh	Pittsburgh Ham Barbecue Sandwich	https://www.allrecipes.com/recipe/216685/pittsburgh-ham-barbecue-sandwich/	4.4	105.0	15.0	90.0	Sweet chopped ham, simmered in a slow cooker with chili sauce and cola, makes a great easy sandwich. It's a Pittsburgh thing.	1 pound chipped chopped ham, 2 (12 ounce) bottles tomato-based chili sauce, 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage, 1 stalk celery, finely chopped, 0.5 onion, finely chopped, 0.5 dill pickle, chopped, 2 tablespoons brown sugar, 8 hamburger buns	Place the chopped ham, chili sauce, cola, celery, onion, dill pickle, and brown sugar into a slow cooker, and stir to mix., Set the cooker to high, and cook for 1 1/2 hours. You may set cooker to low and cook for 3 hours. Serve on buns.	288 kcal	35 g	25 mg	1 g	13 g	4 g	1005 mg	12 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pittsburgh	Pittsburgh Style Chipped Ham Barbeque	https://www.allrecipes.com/recipe/216686/pittsburgh-style-chipped-ham-barbeque/	4.5	15.0	5.0	10.0	Super-simple and super-fast describes this 4-ingredient chipped ham barbecue recipe. Just combine, heat, and serve for the easiest, quickest Pittsburgh-style chipped ham sandwiches ever.	2 (12 ounce) bottles chili sauce (such as Heinz®), 1 cup brown sugar, 3 pounds chipped chopped ham (such as Isaly's®)	Stir the chili sauce and brown sugar in a large skillet over medium heat until the sugar has dissolved and the mixture has come to a simmer. Stir in the ham; bring to a boil. Serve hot.	318 kcal	23 g	51 mg	0 g	16 g	6 g	1434 mg	18 g	18 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pittsburgh	Primanti-Style Sandwiches	https://www.allrecipes.com/recipe/167198/primanti-style-sandwiches/	3.8	90.0	20.0	10.0	Anyone who has been to Pittsburgh can tell you about the wonderful Primanti Brothers sandwiches which are a local delicacy. Coleslaw, fries, cheese, and meat (or no meat for you veggies) on thickly sliced Italian bread brings a taste of Pittsburgh to wherever you may be. You can substitute your favorite meat for the capicola.	0.5 cup mayonnaise, 2 tablespoons milk, 1 tablespoon white vinegar, 0.5 teaspoon white sugar, 6 cups shredded cabbage, 3 cups olive oil, 4 potatoes, sliced 1/4 inch thick, 0.25 pound thinly sliced capicola, 4 (1 ounce) slices mozzarella cheese, 4 (1 ounce) slices provolone cheese, 4 (1 ounce) slices Swiss cheese, 8 thick slices Italian bread, 4 thin slices onion, 4 thin slices tomato	Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour., Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels., Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt., Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.	1116 kcal	77 g	93 mg	9 g	39 g	24 g	1347 mg	8 g	74 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pittsburgh	Steak 'n' Fries Salad	https://www.allrecipes.com/recipe/242214/steak-n-fries-salad/	4.3	70.0	20.0	20.0	A salad of romaine lettuce, cucumber, and hard-cooked egg slices serves as a bed for French fries and steak in this unique salad recipe.	1.5 pounds sirloin steak, 2 tablespoons vegetable oil, salt and ground black pepper to taste, cooking spray, 1 (16 ounce) package frozen seasoned french-fried potatoes, 13 ounces romaine lettuce, torn, 1 cucumber, sliced, 2 hard-boiled eggs, peeled and sliced, 1.5 cups croutons, 1 cup shredded mozzarella cheese	Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray., Spread French fries onto the prepared baking sheet., Bake French fries in the preheated oven until slightly browned, about 15 minutes., While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board., Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture., Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.	621 kcal	43 g	198 mg	5 g	45 g	10 g	765 mg	3 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pittsburgh	Lubed-Up Hot Wings	https://www.allrecipes.com/recipe/216687/lubed-up-hot-wings/	5.0	80.0	10.0	70.0	Sweet and spicy deep-fried hot wings, doused in a buttery sauce enriched with habanero pepper, honey, and bourbon, are a classic snack for cheering on your favorite team.	4 cups vegetable oil for frying, 3 eggs, 0.25 cup milk, 1 cup bread flour, 0.5 cup brown sugar and butter flavored breakfast cereal (such as Cap'n Crunch®), finely ground, 5 pounds large chicken wings, patted dry with paper towels, 0.75 cup unsalted butter, melted, 0.75 cup hot pepper sauce (such as Frank's RedHot®), 0.25 cup bourbon whiskey, 3 tablespoons honey, 1 tablespoon Worcestershire sauce, 1 tablespoon habanero pepper sauce	Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)., Whisk together eggs and milk in a bowl. In a separate bowl, stir together the bread flour and ground cereal. Coat the wings in the egg mixture, then in the cereal mixture., Fry the wings, 6 at a time, in the oil until golden brown, 12 to 15 minutes. Let wings drain on paper towels., Preheat oven to 200 degrees F (95 degrees C). Line several baking sheets with parchment paper., While wings are frying, mix the melted butter, hot sauce, bourbon, honey, Worcestershire sauce, and habanero sauce in a large plastic tub with a lid. Place the wings into the sauce, close the lid, and shake to coat wings with sauce., Place the wings on the prepared baking sheets and bake in the preheated oven until the sauce is slightly sticky, about 10 minutes.	287 kcal	5 g	94 mg	0 g	12 g	9 g	384 mg	4 g	24 g	0 g	15 servings	NaN	NaN
Africa	NaN	Pittsburgh	Pierogi I	https://www.allrecipes.com/recipe/11980/pierogi-i/	4.4	60.0	45.0	15.0	Fashion delicious pierogi wrappers out of flour, eggs, sour cream, salt and water, then stuff them with a savory sauerkraut filling or a traditional potato and cheese filling. Cook in boiling water or freeze for later use.	8 cups all-purpose flour, 4 eggs, 1 (8 ounce) container sour cream, 0.5 teaspoon salt, warm water, 1 recipe Sauerkraut Filling OR, 1 recipe Potato Cheese Filling	In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately., Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used., Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface. (See Cook's Note for tips on freezing extra pierogies.)	368 kcal	65 g	70 mg	2 g	11 g	3 g	132 mg	0 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pittsburgh	Pittsburgh Football Party Cilantro Salsa	https://www.allrecipes.com/recipe/154630/pittsburgh-football-party-cilantro-salsa/	4.3	495.0	15.0	NaN	This salsa has Asian, Spanish and Middle Eastern elements and can be modified to suit your desired spiciness. Serve with Black and Gold (blue and yellow corn) tortilla chips.	1 bunch cilantro, chopped, 3 large fresh tomatoes, diced, 1 red onion, diced, 2 jalapeno peppers, seeded and chopped, 2 tomatillos, diced, 2 tablespoons lime juice, 1 teaspoon hot chili sauce (such as Sriracha), 1 teaspoon freshly ground cumin seed, salt, to taste, corn tortilla chips	Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste., Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.	231 kcal	33 g	NaN	4 g	4 g	1 g	185 mg	3 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Steak Sandwich	https://www.allrecipes.com/recipe/36621/philly-steak-sandwich/	4.5	40.0	15.0	25.0	This Philly cheesesteak recipe has the best seasoning and is stuffed with sauteed beef, onions, and green peppers and covered with melted Swiss cheese.	0.5 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon paprika, 0.5 teaspoon chili powder, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, 0.5 teaspoon dried thyme, 0.5 teaspoon dried marjoram, 0.5 teaspoon dried basil, 1 pound beef sirloin, cut into thin 2 inch strips, 3 tablespoons vegetable oil, 1 onion, sliced, 1 green bell pepper, julienned, 3 ounces Swiss cheese, thinly sliced, 4 hoagie rolls, split lengthwise	Mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil in a small bowl., Place beef in a large bowl. Sprinkle seasoning mixture over top and stir to coat., Heat 1/2 of the oil in a skillet over medium-high heat. Add beef and saute to the desired doneness. Remove to a plate., Heat the remaining oil in the skillet. Add onion and green pepper and saute until tender., Preheat the oven on the broiler setting., Divide cooked beef between the bottoms of 4 rolls. Layer with onion and green pepper, then top with sliced cheese. Place on a cookie sheet., Broil in the preheated oven until cheese is melted., Cover with tops of rolls and serve.	641 kcal	40 g	96 mg	3 g	35 g	14 g	717 mg	6 g	38 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pennsylvania Dutch Pickled Beets and Eggs	https://www.allrecipes.com/recipe/13743/pennsylvania-dutch-pickled-beets-and-eggs/	4.7	2925.0	15.0	30.0	This Amish pickled beets recipe features boiled eggs, chopped onion, and canned beets marinated in a brine of vinegar, sugar, bay leaf, and cloves.	8 large eggs, 2 (15 ounce) cans whole pickled beets, juice reserved, 1 small onion, chopped, 1 cup white sugar, 0.75 cup cider vinegar, 12 whole cloves, 2 bay leaves, 0.5 teaspoon salt, 1 pinch ground black pepper	Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel., Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside., Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes., Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.	252 kcal	45 g	186 mg	4 g	7 g	2 g	498 mg	26 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	My Grandma's Shoofly Pie	https://www.allrecipes.com/recipe/15853/my-grandmas-shoo-fly-pie/	3.9	60.0	15.0	45.0	This shoofly pie is a classic Pennsylvania Dutch recipe featuring a super rich filling made with brown sugar and molasses. Irresistible!	1 cup molasses, 0.75 cup hot water, 0.75 teaspoon baking soda, 1 egg, beaten, 1 (9 inch) pie shell, 1.5 cups all-purpose flour, 1 cup packed brown sugar, 0.25 cup shortening	Preheat the oven to 400 degrees F (200 degrees C)., Combine molasses, hot water, and baking soda together in a medium bowl; whisk in beaten egg until well combined. Pour mixture into pie shell., Combine flour and brown sugar in a separate medium bowl; cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of pie filling., Bake in the preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C); bake for an additional 30 minutes.	455 kcal	83 g	23 mg	1 g	4 g	3 g	253 mg	50 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Best Pennsylvania Dutch Chicken Corn Soup	https://www.allrecipes.com/recipe/26365/best-pennsylvania-dutch-chicken-corn-soup/	4.6	540.0	30.0	150.0	This chicken and corn soup with tiny dumplings is made entirely from scratch with fresh chicken stock, corn, and eggs for a classic favorite.	2 (3 pound) whole chickens, cut into pieces, 3 quarts water, 3 onions, minced, 1 cup chopped celery, 2.5 tablespoons salt, 1.25 teaspoons ground nutmeg, 0.25 teaspoon ground black pepper, 10 ears fresh corn, kernels cut from cob, 3 eggs, divided, 1 cup sifted all-purpose flour, 0.5 cup milk	Combine chicken, water, onions, celery, salt, nutmeg, and pepper in a large stockpot over medium heat and bring to a boil; reduce heat and simmer, adding water as needed, until chicken is very tender, about 2 hours., Transfer chicken to a deep dish; pour soup into a large jug or bowl. Cover and refrigerate chicken and soup for 6 to 8 hours., Remove and discard the layer of fat that has solidified on the surface of soup. Transfer soup into a large pot over medium heat; stir in corn and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes., Meanwhile, place 2 of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Set aside., Chop chilled chicken meat into small chunks; stir into soup., Beat remaining egg in a medium bowl until light in color. Beat in flour and milk until smooth. Drop pea-sized lumps of rivel dough into the soup, a few at a time, to make small dumplings. Cook, stirring constantly, until dumplings hold their shape and float to the surface, 2 to 5 minutes. Stir in chopped egg.	437 kcal	31 g	147 mg	3 g	38 g	5 g	1576 mg	5 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheesesteak Egg Rolls	https://www.allrecipes.com/recipe/269710/philly-cheesesteak-egg-rolls/	4.6	85.0	40.0	35.0	These Philly cheesesteak egg rolls combine ground beef with all of your favorite steak sandwich fixings in a crispy fried egg roll wrapper.	1 pound ground beef, 1 tablespoon Worcestershire sauce, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 2 tablespoons butter, 1 medium yellow onion, chopped, 0.5 medium green bell pepper, chopped, 24 egg roll wrappers, 12 slices American cheese, cut in half, 0.75 cup vegetable oil for frying	Cook beef in a large skillet over medium heat, gently breaking it into pea-sized pieces, until browned, 5 to 7 minutes. Gently stir in Worcestershire sauce, salt, and pepper, then transfer mixture to a bowl., Melt butter in the same skillet over medium heat. Add onion and bell pepper; cook and stir until translucent, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Remove from the heat and let cool slightly, about 10 minutes., Lay egg roll wrappers on a flat surface. Place 1/2 slice American cheese onto each wrapper, then top with about 3 tablespoons filling. Pull the bottom left corner up over the filling and fold the two sides in, moistening the edges with water as you go; roll tightly., Fill a large saucepan with about 1 inch oil; heat over medium-high heat. Working in batches of 3 to 4, fry egg rolls until browned on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate.	133 kcal	6 g	28 mg	0 g	7 g	5 g	330 mg	1 g	9 g	0 g	24 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pittsburgh Chipped Ham Barbecues	https://www.allrecipes.com/recipe/34510/pittsburgh-chipped-ham-barbecues/	4.5	40.0	15.0	25.0	Chipped ham sandwiches are a quick and easy solution to dinner. The flavorful barbeque sauce is simple and made from scratch on the stovetop.	1 cup ketchup, 1 cup water, 0.25 cup sweet pickle relish, 1 tablespoon brown sugar, 1 tablespoon cider vinegar, 1 tablespoon Worcestershire sauce, 0.5 teaspoon liquid smoke flavoring, 0.25 teaspoon ground cinnamon, 1 pinch ground black pepper, 1 pinch garlic salt, 1 pound chipped ham, 6 hamburger buns	Combine ketchup, water, relish, brown sugar, cider vinegar, and Worcestershire sauce in a large saucepan. Season with liquid smoke, cinnamon, black pepper, and garlic salt. Bring to a simmer over low heat and simmer for 20 minutes., Shred ham and stir into the mixture. Simmer longer if desired, then serve hot on hamburger buns.	327 kcal	41 g	45 mg	2 g	17 g	3 g	1858 mg	15 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pork and Sauerkraut	https://www.allrecipes.com/recipe/245620/pork-and-sauerkraut/	4.0	205.0	15.0	180.0	This pork roast with sauerkraut, apple, and onion is oven-roasted for several hours until tender for a hearty, flavorful dish served on New Year's.	1 (3 pound) pork roast, salt and ground black pepper to taste, 2 (14.5 ounce) cans sauerkraut, or to taste, 3 cups water, or more as needed, 1 onion, chopped, 1 medium apple - peeled, cored, and finely chopped	Preheat the oven to 400 degrees F (200 degrees C)., Place pork into a large roasting pan. Season with salt and black pepper. Mix together sauerkraut, water, onion, and apple in a large bowl until combined; pour over pork., Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 300 degrees F (150 degrees C). Continue roasting until an instant-read thermometer inserted into the center of pork reads at least 145 degrees F (63 degrees C), about 2 hours more; add more water as needed if sauerkraut mixture begins to look dry., Remove from the oven and allow pork to rest for about 10 minutes in a warm area before slicing.	244 kcal	13 g	80 mg	5 g	28 g	3 g	972 mg	6 g	9 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Kielbasa and Cabbage	https://www.allrecipes.com/recipe/14714/kielbasa-and-cabbage/	4.5	40.0	10.0	30.0	Kielbasa and cabbage cooked in bacon drippings and seasoned with garlic, red pepper, and caraway seeds makes a cozy, hearty, and satisfying dish.	6 slices bacon, 1 onion, chopped, 0.25 cup water, 2 tablespoons white sugar, 3 teaspoons caraway seed, 2 teaspoons minced garlic, 0.25 teaspoon crushed red pepper flakes, 0.25 teaspoon seasoning salt, 1 large head cabbage, cut into small wedges, 1 pound Polish kielbasa	Fry bacon in a large skillet over medium-high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels., Stir onions, water, sugar, caraway seeds, garlic, red pepper flakes, and seasoned salt into drippings. Add cabbage and gently stir. Cover and cook over medium heat for 10 to 15 minutes., Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top and serve hot.	377 kcal	20 g	63 mg	6 g	17 g	9 g	952 mg	12 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Original Homemade Italian Beef	https://www.allrecipes.com/recipe/91597/original-homemade-italian-beef/	4.7	375.0	15.0	360.0	Homemade Italian beef is easy to make in the slow cooker with this family-favorite recipe. Just chuck roast, some dry salad dressing mix, and pepperoncini.	3 pounds beef chuck roast, 3 (1 ounce) packages dry Italian salad dressing mix, 1 cup water, 1 (16 ounce) jar pepperoncini peppers, 8 hamburger buns, split	Place roast into a slow cooker and rub dressing mix over top. Pour water around roast. Cover and cook on High until meat is tender and can be easily pulled apart with a fork, 5 to 6 hours., Remove meat and shred with two forks. Return meat to the slow cooker; add pepperoncini and as much pepperoncini juice as you like for additional flavor. Cover and cook for 1 more hour., Serve on buns.	557 kcal	38 g	103 mg	2 g	32 g	11 g	4233 mg	7 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pennsylvania Coal Region Barbecue	https://www.allrecipes.com/recipe/92763/pennsylvania-coal-region-barbecue/	4.6	20.0	5.0	15.0	This Pennsylvania barbecue sandwich is a staple in the Coal Region of Northeastern PA, with homemade barbecue sauce and ground beef served on a bun.	1 pound ground beef, 1 medium onion, chopped, 0.75 cup ketchup, 1.5 tablespoons white vinegar, 1.5 tablespoons brown sugar, 1.5 teaspoons prepared yellow mustard, salt and pepper to taste, 4 hamburger buns	Cook ground beef and onion in a large skillet over medium-high heat until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain excess grease., Reduce the heat to medium. Stir in ketchup, vinegar, brown sugar, mustard, salt, and pepper; simmer for about 15 minutes., Spoon beef mixture onto buns to serve.	214 kcal	10 g	48 mg	0 g	10 g	6 g	301 mg	NaN	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Sticky Buns	https://www.allrecipes.com/recipe/21831/sticky-buns/	4.4	100.0	30.0	30.0	A delicate sweet dough that's topped with a gooey mixture of pecans, cinnamon and brown sugar.	2 (.25 ounce) packages active dry yeast, 0.5 cup warm water (110 degrees F/45 degrees C), 1.25 cups buttermilk, room temperature, 2 eggs, 5.5 cups unbleached all-purpose flour, divided, 0.25 cup butter, softened, 0.25 cup white sugar, 2 teaspoons baking powder, 2 teaspoons salt, 2 tablespoons butter, softened, 0.5 cup white sugar, 2 teaspoons ground cinnamon, 0.5 cup butter, melted, 0.5 cup packed brown sugar, 0.33333334326744 cup raisins, 0.66666668653488 cup chopped pecans	In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes., Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes., Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices., Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled., Preheat the oven to 375 degrees F (190 degrees C)., Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.	488 kcal	71 g	68 mg	3 g	9 g	9 g	586 mg	23 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Coal Region Boilo	https://www.allrecipes.com/recipe/218664/coal-region-boilo/	4.8	60.0	15.0	30.0	Boilo is the high-octane mulled alcoholic drink that has been served hot in the coal regions of Pennsylvania for over a hundred years. It will warm you up and cure what ails you.	4 cups water, 4.5 pounds clover honey, 4 oranges, quartered, 3 lemons, quartered, 1 cup raisins, 6 cinnamon sticks, 1 teaspoon caraway seeds, 0.5 teaspoon whole allspice berries, 0.5 teaspoon whole cloves, 0.5 gallon 190 proof grain alcohol	In a large pot over medium heat, mix the water with honey, and stir to combine. Stir in the orange and lemon quarters, raisins, cinnamon sticks, caraway seeds, allspice berries, and cloves, and bring mixture to a boil. Reduce heat to a simmer, and cook, stirring occasionally, for 30 minutes. Remove from heat, and strain the liquid into a large pot. Allow to cool for a few minutes., Slowly pour the grain alcohol into the honey mixture, and stir to combine. Pour into bottles, and cap; refrigerate until use. Serve gently warmed in shot glasses.	687 kcal	103 g	NaN	2 g	1 g	NaN	9 mg	99 g	0 g	0 g	18 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pennsylvania Dutch Corn Pie	https://www.allrecipes.com/recipe/85166/pennsylvania-dutch-corn-pie/	4.4	70.0	30.0	40.0	This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.	1 large potato, peeled and chopped, 1 (15 ounce) can whole kernel corn, drained, 1 (15 ounce) can cream-style corn, 3 hard-cooked eggs, chopped, salt and pepper to taste, 0.5 cup milk, 1 tablespoon butter, 1 (15 ounce) package double crust ready-to-use pie crust	Preheat the oven to 425 degrees F (220 degrees C)., In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes., Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up., Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.	417 kcal	52 g	85 mg	5 g	9 g	6 g	624 mg	5 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheesesteak Sandwich with Garlic Mayo	https://www.allrecipes.com/recipe/51856/philly-cheesesteak-sandwich-with-garlic-mayo/	4.7	30.0	10.0	20.0	This is a delicious Philly cheesesteak with mozzarella, peppers, and onion that always gets rave reviews. The garlic mayo is both easy and flavorful.	1 cup mayonnaise, 2 cloves garlic, minced, 1 tablespoon olive oil, 1 pound beef round steak, cut into thin strips, 2 green bell peppers, cut into 1/4 inch strips, 2 onions, sliced into rings, salt and pepper to taste, 4 hoagie rolls, split lengthwise and toasted, 1 (8 ounce) package shredded mozzarella cheese, 1 teaspoon dried oregano	Combine mayonnaise and minced garlic in a small bowl. Cover and refrigerate., Preheat the oven to 500 degrees F (260 degrees C)., Heat oil in a large skillet over medium heat. Sauté beef until lightly browned. Stir in bell peppers and onions and season with salt and pepper. Sauté until vegetables are tender, then remove from heat., Spread each bun generously with garlic mayonnaise. Divide beef mixture into buns. Top with shredded cheese and sprinkle with oregano. Place sandwiches on a baking pan., Heat sandwiches in the preheated oven until cheese is melted or slightly browned.	935 kcal	50 g	96 mg	4 g	35 g	16 g	1405 mg	8 g	66 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pickled Red Beet Eggs	https://www.allrecipes.com/recipe/18072/pickled-red-beet-eggs/	4.4	45.0	25.0	20.0	My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!	1 (15 ounce) can beets, 1 onion, thinly sliced, 12 hard cooked eggs, shelled and left whole, 0.25 cup white sugar, 0.5 cup vinegar	Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher., Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes., Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.	108 kcal	8 g	212 mg	1 g	7 g	2 g	112 mg	7 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pittsburgh Ham Barbecues	https://www.allrecipes.com/recipe/170741/pittsburgh-ham-barbecues/	4.6	30.0	10.0	20.0	Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.	0.5 cup butter, 1 small onion, finely chopped, 2 cups ketchup, 0.33333334326744 cup distilled white vinegar, 0.5 cup water, 3 tablespoons brown sugar, 2 teaspoons prepared yellow mustard, 2 tablespoons Worcestershire sauce, 1.5 pounds chipped chopped ham, 8 kaiser rolls, split, 1 cup pickle relish	Preheat an oven to 275 degrees F (135 degrees C)., Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more., While the ham simmers, heat the kaiser rolls in the preheated oven until toasted, 5 to 7 minutes., Assemble the sandwiches by dividing the ham mixture among the toasted kaiser rolls, topping the ham with pickle relish. Serve hot.	526 kcal	57 g	69 mg	2 g	18 g	12 g	2278 mg	29 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Hog Maw	https://www.allrecipes.com/recipe/89191/hog-maw/	4.5	65.0	20.0	45.0	This hog maw is stuffed with pork sausage, potatoes and cabbage. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.	4 baking potatoes, peeled and cubed, 1 large pork stomach, 1.5 pounds bulk pork sausage, 1 medium head cabbage, separated into leaves and rinsed, salt and pepper to taste	Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool., Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside., Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.	715 kcal	34 g	409 mg	7 g	50 g	15 g	1089 mg	6 g	42 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Sandwich Spread	https://www.allrecipes.com/recipe/32133/sandwich-spread/	4.5	10.0	10.0	NaN	This is a recipe that we used in Pennsylvania for kids birthday parties. I remember my parents grinding the bologna in a old fashion meat grinder. They spread it on white bread and cut the sandwiches into triangles. Of course, we also had cake and ice cream.	1 pound bologna, cut into pieces, 0.5 cup mayonnaise, 0.25 cup dill pickle relish	Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.	277 kcal	1 g	38 mg	0 g	7 g	9 g	700 mg	1 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pennsylvania Dutch Potato Filling	https://www.allrecipes.com/recipe/218984/pennsylvania-dutch-potato-filling/	4.5	150.0	90.0	60.0	A big recipe for Pennsylvania Dutch potato and bread dressing will feed a big table full of people during the holidays.	10 pounds potatoes, peeled and cut into 1-inch cubes, 2 cups butter, divided, 3 onions, diced, 1 bunch celery, diced, 1.5 cups milk, divided, 3 tablespoons seasoned salt, divided, 1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided	Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two., Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes., Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches., Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices., After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency., Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil., Bake in the preheated oven until the dressing is browned, about 1 hour.	544 kcal	72 g	63 mg	8 g	10 g	15 g	976 mg	6 g	25 g	0 g	16 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pork Loin, Apples, and Sauerkraut	https://www.allrecipes.com/recipe/240488/pork-loin-apples-and-sauerkraut/	4.8	165.0	15.0	150.0	Pork loin, apples, and sauerkraut are baked together with caraway seeds and brown sugar creating a warm and comforting meal to serve with mashed potatoes and applesauce.	3 (32 ounce) packages sauerkraut, drained, 2 Granny Smith apples, sliced, 0.5 large onion, coarsely chopped, 1 tablespoon caraway seeds, 1 cup apple cider, divided, 0.25 cup brown sugar, 1 tablespoon Thai seasoning, 1 teaspoon salt, 1 teaspoon garlic powder, 0.25 teaspoon ground black pepper, 1 (5 pound) boneless pork loin roast	Preheat oven to 325 degrees F (165 degrees C)., Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture., Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast., Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast., Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).	372 kcal	32 g	99 mg	10 g	36 g	4 g	2607 mg	20 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Kielbasa Appetizers	https://www.allrecipes.com/recipe/151370/kielbasa-appetizers/	4.4	70.0	5.0	65.0	Simmer sliced Polish sausage in beer, barbecue sauce, brown sugar, and Dijon mustard to make this simple and tasty appetizer.	18 fluid ounces beer, 1 (18 ounce) bottle barbecue sauce, 0.5 cup brown sugar, 0.25 cup Dijon mustard, 2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces	Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.	534 kcal	43 g	75 mg	0 g	14 g	11 g	1925 mg	32 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheese Steak Soup	https://www.allrecipes.com/recipe/234082/philly-cheese-steak-soup/	4.4	40.0	20.0	20.0	The classic Philly cheese steak sandwich, with roast beef, provolone cheese, bell pepper, onion, and mushrooms, turns into a creamy, comforting soup in this easy recipe.	0.75 cup butter, 1 (8 ounce) package sliced fresh mushrooms, 1 white onion, diced, 1 green bell pepper, diced, 0.66666668653488 cup all-purpose flour, 6 cups milk, 1 (10.5 ounce) can beef consomme, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 (8 ounce) package provolone cheese, diced, 0.75 pound sliced roast beef, chopped	Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more., Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.	448 kcal	21 g	100 mg	1 g	25 g	19 g	1291 mg	10 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheese Steak	https://www.allrecipes.com/recipe/214095/philly-cheese-steak/	4.4	30.0	15.0	15.0	An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls.	1 pound fresh steak (rib-eye, round, or sirloin)*, 1 large yellow onion, sliced thin, 3 tablespoons Kikkoman Teriyaki Marinade & Sauce, 4 soft sandwich rolls, 1 (8 fl oz) jar cheese spread	Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.	521 kcal	42 g	83 mg	2 g	28 g	13 g	1763 mg	11 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Ham and Cheese Stromboli	https://www.allrecipes.com/recipe/32165/ham-and-cheese-stromboli/	4.3	45.0	15.0	30.0	A pizza with the filling in the middle! Pizza dough is slathered with sauce, then stuffed with ham, sausage, salami, pepperoni, mozzarella cheese, and a few vegetables.	2 (16 ounce) packages refrigerated pizza crust dough, 1 (28 ounce) jar spaghetti sauce, 0.25 pound cooked ham, sliced, 0.25 pound Capacola sausage, sliced, 0.25 pound salami, sliced, 0.25 pound pepperoni sausage, sliced, garlic powder to taste, 0.25 pound mozzarella cheese, shredded, 1 onion, sliced, 6 mushrooms, sliced, 1 green bell pepper, sliced	Preheat oven to 425 degrees F (220 degrees C). Let dough rise according to package instructions, then punch down, and divide into 4 pieces., On a floured surface, roll each piece of dough into a long oval shape. Spread each with sauce, then layer with ham, capacola, salami, and pepperoni. Sprinkle with garlic powder, then top with mozzarella, onion, mushrooms and bell pepper. Bring the long sides together over the center, and pinch together to seal. Turn over, so that the seam is on the bottom, and place on an ungreased baking sheet. With a sharp knife, cut 3 diagonal slices to allow the steam to escape., Bake in preheated oven for 20 to 30 minutes, or until golden brown.	659 kcal	70 g	57 mg	5 g	28 g	9 g	2143 mg	16 g	29 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Amish Potato Salad	https://www.allrecipes.com/recipe/73875/amish-potato-salad/	4.5	50.0	30.0	20.0	This is like the potato salad I grew up with in Pennsylvania Dutch country. This has a sweet and sour dressing and is distinctively yellow.	6 medium white potatoes with skin, 1 small onion, finely chopped, 1 cup chopped celery, 1 cup chopped carrots, 1 teaspoon celery seed, 4 hard-cooked eggs, peeled and chopped, 2 eggs, beaten, 0.75 cup white sugar, 1 teaspoon cornstarch, 0.5 teaspoon salt, 0.33333334326744 cup apple cider vinegar, 0.5 cup milk, 1 teaspoon prepared yellow mustard, 3 tablespoons butter, 1 cup mayonnaise or salad dressing	Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool., While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise., Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.	497 kcal	49 g	163 mg	5 g	9 g	7 g	425 mg	23 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Lisa's Macaroni and Cheese	https://www.allrecipes.com/recipe/11746/lisas-macaroni-and-cheese/	3.7	80.0	10.0	70.0	This warm, gooey casserole is an happy merger of macaroni, butter, milk, dashes of onion and garlic powders, a sprinkling of parsley flakes and three kinds of full-flavored cheeses. Just toss them all together and bake until perfectly melted.	2 pounds elbow macaroni, 10 ounces shredded Swiss cheese, 10 ounces shredded mozzarella cheese, 10 ounces shredded Cheddar cheese, 0.5 cup milk, salt to taste, 0.125 teaspoon onion powder, 1 pinch garlic powder, 0.25 teaspoon dried parsley, 3 tablespoons margarine	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish., Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain., In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine., Bake in preheated oven 50 to 60 minutes, or until top is crunchy.	860 kcal	92 g	94 mg	5 g	44 g	19 g	563 mg	3 g	34 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheese Steak-Stuffed Bell Peppers	https://www.allrecipes.com/recipe/263799/philly-cheese-steak-stuffed-bell-peppers/	4.5	50.0	15.0	35.0	Philly cheese steak-stuffed bell peppers are a quick and easy way to enjoy this tasty signature sandwich without the extra carbs from bread!	3 large green bell peppers, halved lengthwise and seeded, 1 (14 ounce) package thinly sliced frozen Philly beef steak, 1 large sweet onion, diced, 1 (6 ounce) package sliced baby bella mushrooms, diced, 1 tablespoon olive oil, 1 tablespoon minced garlic, 1 teaspoon Montreal steak seasoning, or more to taste, 6 slices provolone cheese	Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet., Heat a 12-inch skillet over medium heat. Cook and stir steak until lightly browned, about 10 minutes. Remove from skillet., Add onion, mushrooms, olive oil, garlic, and steak seasoning to the skillet. Cook and stir until onions and mushrooms are nice and tender, about 5 minutes. Return the steak to the skillet and cook for 3 to 5 minutes more., Spoon steak mixture into the bell pepper halves until full. Top with provolone cheese., Bake in the preheated oven until cheese on top is golden brown, about 15 minutes. Let cool.	239 kcal	11 g	48 mg	3 g	15 g	7 g	735 mg	5 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Easy Philly Cheese Steak Pizza	https://www.allrecipes.com/recipe/244459/easy-philly-cheese-steak-pizza/	4.4	40.0	15.0	25.0	Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.	cooking spray, 8 ounces beef sirloin, thinly sliced, butter-flavored cooking spray, 1 (8 ounce) package sliced fresh mushrooms, 1 onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 (10 ounce) container refrigerated pizza dough, 12 slices white American cheese, 2 cups shredded Mexican cheese blend	Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray., Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate., Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes., Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend., Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.	433 kcal	22 g	85 mg	1 g	26 g	17 g	1141 mg	4 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pennsylvania Greek Sauce	https://www.allrecipes.com/recipe/151094/pennsylvania-greek-sauce/	4.6	60.0	10.0	50.0	Despite its name, Greek Sauce is actually a regional favorite of western Pennsylvania as a topping for hot dogs, hamburgers, and even French fries. In this iteration of the sauce, ground beef is simmered with a variety of spices, tomato sauce, and mustard.	1 pound ground beef, 2 small onions, chopped, 1 (8 ounce) can tomato sauce, 1 cup water, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon dried oregano, 0.5 teaspoon dried basil, 0.5 teaspoon garlic powder, 0.5 teaspoon ground cumin, 1 teaspoon crushed red pepper flakes, 2 teaspoons prepared yellow mustard	Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.	78 kcal	3 g	23 mg	1 g	7 g	2 g	218 mg	1 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Scrapple	https://www.allrecipes.com/recipe/21720/scrapple/	3.7	825.0	15.0	10.0	Originally of Pennsylvania Dutch origin, scrapple was made from the bits and pieces of the pig not suited for anything else! This streamlined recipe takes only minutes to prepare ... perfect for making the night before. Serve topped with choice of warmed syrup.	1.5 pounds ground pork sausage, 1 (14 ounce) can sweetened condensed milk, 1 cup yellow cornmeal, 0.125 teaspoon coarsely ground black pepper	Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces., Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff., Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.	576 kcal	41 g	75 mg	1 g	15 g	15 g	631 mg	27 g	39 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Griddle Style Philly Steak Sandwiches	https://www.allrecipes.com/recipe/80937/griddle-style-philly-steak-sandwiches/	4.6	20.0	5.0	15.0	Onions, peppers and provolone cheese come together to make a great one pan supper. This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser.	1 (8 ounce) can sliced mushrooms, drained, 1 small onion, sliced, 1 green bell pepper, seeded and sliced into strips, 8 slices provolone cheese, salt to taste, seasoned salt to taste, 1 pound thinly sliced roast beef, 4 submarine rolls, halved	Preheat an electric griddle or stovetop griddle over medium-high heat. On one half of the griddle, place the mushrooms, onion and pepper. On the other side, place the roast beef. Cook and stir each group separately, chopping the beef into smaller pieces as it cooks, and seasoning with salt and seasoned salt., When the vegetables are tender and the beef is hot, place the slices of provolone cheese over the beef to melt. Turn off the griddle. Scoop the cheesy grilled beef into sandwich rolls, and top with the onions and peppers.	741 kcal	77 g	94 mg	6 g	50 g	13 g	2698 mg	8 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheese Steak Sloppy Joes	https://www.allrecipes.com/recipe/263831/philly-cheese-steak-sloppy-joes/	4.7	35.0	15.0	20.0	Homemade Philly cheese steaks Sloppy-Joe style are quick and easy to make in one skillet and served on whole wheat buns.	1 pound lean ground beef, 0.5 red bell pepper, thinly sliced, 0.5 green bell pepper, thinly sliced, 0.5 yellow onion, thinly sliced, 1 clove garlic, minced, 1 cup cold water, 1 tablespoon cornstarch, 2 teaspoons beef bouillon granules, 1 teaspoon Worcestershire sauce, salt and ground black pepper to taste, 0.75 cup shredded mozzarella cheese, 4 whole wheat hamburger buns, split	Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell peppers, onion, and garlic; saute until beginning to tenderize, about 5 minutes more., Stir water, cornstarch, bouillon, and Worcestershire sauce together in a bowl. Add to beef mixture in skillet. Cover with a lid and reduce heat to low. Simmer until sauce thickens and veggies are tender, 7 to 10 minutes. Season with salt and pepper. Add mozzarella cheese; cover until melted, about 2 minutes. Stir to combine., Serve beef mixture on buns, Sloppy Joe-style.	747 kcal	82 g	93 mg	7 g	44 g	10 g	1628 mg	13 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Amish Casserole	https://www.allrecipes.com/recipe/93223/amish-casserole/	3.9	55.0	20.0	35.0	Ground beef in tomato sauce is layered with cheese and creamy noodles in this quick satisfyingly rich and hearty casserole from the Pennsylvania Dutch country.	1 pound ground beef, 1 (10.75 ounce) can condensed tomato soup, 0.25 cup brown sugar, 0.125 teaspoon black pepper, 0.25 teaspoon salt, 1 (10.75 ounce) can condensed cream of chicken soup, 1 (12 ounce) package wide egg noodles, 10 slices American cheese	Preheat the oven to 350 degrees F (175 degrees C)., Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated., Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top., Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.	630 kcal	57 g	142 mg	2 g	33 g	14 g	1472 mg	11 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Slow Cooker Philly Steak Sandwich Meat	https://www.allrecipes.com/recipe/234396/slow-cooker-philly-steak-sandwich-meat/	4.4	255.0	15.0	240.0	This crockpot Philly cheese steak will impress your game-day guests. Serve this perfectly seasoned beef on sub buns with onions, peppers, and Swiss.	0.5 large onion, sliced, 3 cloves garlic, chopped, 1 pound beef sirloin, cut into 2-inch strips, or more to taste, 0.5 teaspoon ground cumin, 0.5 teaspoon ground black pepper, 0.5 teaspoon chili powder, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, 0.25 teaspoon paprika, 0.25 teaspoon dried thyme, 0.25 teaspoon dried marjoram, 0.25 teaspoon dried basil, 2 tablespoons bourbon whiskey (such as Jim Beam®), 1 teaspoon soy sauce, 1 teaspoon prepared mustard, 1 teaspoon Worcestershire sauce, 0.5 teaspoon hot sauce (such as Frank's Red Hot ®), 1 (12 fluid ounce) can or bottle beer (such as Budweiser®), 2 cubes beef bouillon	Spread onion and garlic into the bottom of a slow cooker; layer beef on top. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef., Add bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Stir in beer and add beef bouillon cubes., Cover and cook on Low for 8 hours or High for 4 hours, stirring every hour or so.	251 kcal	8 g	60 mg	1 g	20 g	4 g	602 mg	2 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Slow Cooker Pork and Sauerkraut with Apples	https://www.allrecipes.com/recipe/235927/slow-cooker-pork-and-sauerkraut-with-apples/	4.1	255.0	10.0	245.0	Serve this slow cooker pork and sauerkraut with apples on New Year's day for a year of good luck.	6 thick-cut pork chops, 4 tart apples, peeled and sliced, 1 large onion, sliced, water to cover, 1 quart sauerkraut, 0.5 teaspoon fennel seed, or to taste	Heat a large skillet over medium-high heat. Brown pork chops in hot skillet, 2 to 3 minutes per side. Drain., Arrange apples and onion in the bottom of a slow cooker; top with browned pork chops. Pour in enough water to cover bottom of the slow cooker crock., Cook on High for 3 hours (or on Low for 6 hours). Add sauerkraut and fennel seed to pork chop mixture. Cook for 1 more hour.	400 kcal	22 g	95 mg	7 g	37 g	7 g	1103 mg	13 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheese Steak Dip	https://www.allrecipes.com/recipe/263857/philly-cheese-steak-dip/	4.7	83.0	25.0	58.0	Kick off your party with Chef John's shareable spin on the Philly cheese steak--a gooey, cheesy party dip filled with colorful peppers and juicy browned steak.	1 pound beef top sirloin steaks, salt and freshly ground black pepper to taste, 1 tablespoon olive oil, 1 yellow onion, diced, 1 tablespoon butter, 1 red bell pepper, 1 green bell pepper, 0.5 cup pepperoncini peppers, 7 pickled red peppers (such as Peppadew®), 3 jalapeno peppers, 2 (8 ounce) packages cream cheese, softened, 0.5 pound provolone cheese, 0.5 teaspoon Worcestershire sauce, 1 pinch cayenne pepper	Slice steak into thick pieces. Season generously on both sides with salt and pepper., Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool., Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes., Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes., Preheat the oven to 400 degrees F (200 degrees C)., Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly., Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests., Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.	143 kcal	3 g	37 mg	1 g	7 g	7 g	267 mg	2 g	11 g	0 g	24 servings	NaN	NaN
Africa	NaN	Pennsylvania	Marcia's Famous Sticky Buns	https://www.allrecipes.com/recipe/24154/marcias-famous-sticky-buns/	4.4	835.0	10.0	25.0	If you need a quick snack for a busy morning, these make-ahead sticky buns are perfect.	1 cup chopped walnuts, 1 (12 ounce) package frozen dinner roll dough, 1 (5 ounce) package instant vanilla pudding mix, 1 cup brown sugar, 2 teaspoons ground cinnamon, 0.5 cup margarine, melted	Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night., In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.	371 kcal	41 g	2 mg	2 g	7 g	3 g	366 mg	18 g	21 g	0 g	9 servings	NaN	NaN
Africa	NaN	Pennsylvania	Italian Easter Bread (Anise Flavored)	https://www.allrecipes.com/recipe/217179/italian-easter-bread-anise-flavored/	4.6	120.0	15.0	20.0	Make this anise-flavored eggy Easter bread in the traditional style of Italian bakeries in south Philadelphia. Formed into a twist, and sprinkled with colored nonpareils, it will be a new favorite.	3 cups all-purpose flour, divided, 0.25 cup white sugar, 1 teaspoon salt, 1 (.25 ounce) package rapid rise yeast, 0.66666668653488 cup milk, 1 teaspoon anise extract, 2 tablespoons butter at room temperature, 2 eggs, 1 egg, beaten, 0.5 tablespoon colored candy decorating dragees, or as desired	Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together., Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves., On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.), Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees., Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.	212 kcal	35 g	63 mg	1 g	7 g	2 g	288 mg	7 g	5 g	0 g	10 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheese Steak Sliders	https://www.allrecipes.com/recipe/263798/philly-cheese-steak-sliders/	4.6	50.0	20.0	30.0	These Philly cheese steak sliders with tender slices of steak, peppers, onions, and melted cheese in Hawaiian rolls are a game-day crowd-pleaser!	1 (12 ounce) beef skirt steak, thinly sliced, 0.5 large onion, chopped, 0.5 large green bell pepper, chopped, 1 (12 count) package Hawaiian bread rolls, 0.25 cup mayonnaise, 8 slices pepper Jack cheese, 2 tablespoons butter, melted	Heat a large skillet over medium-high heat. Add steak, onion, and bell pepper; cook and stir until steak is browned and cooked to your liking and onions are tender, 7 to 10 minutes., Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with aluminum foil., Slice the connected rolls in half widthwise to look like 2 giant slices of bread. Place the bottom half into the bottom of the prepared baking pan. Spread mayonnaise evenly on top., Place 4 slices of pepper Jack cheese over mayonnaise. Layer steak mixture and remaining cheese on top. Cover with the top half of the bread. Spread melted butter on top., Bake in the preheated oven until cheese is melted and bread is browned, about 20 minutes. Slice into individual portions.	386 kcal	43 g	63 mg	2 g	20 g	8 g	315 mg	1 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Traditional Shoofly Pie	https://www.allrecipes.com/recipe/21420/traditional-shoofly-pie/	3.3	125.0	20.0	45.0	It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its "open" structure lures flies that must be shooed away. Shoofly Pie is thought to be a Pennsylvania Dutch creation, and may be a direct descendant of "Centennial Cake" introduced at the first World's Fair -- the 1876 Philadelphia Centennial Exposition.	2 (9 inch) unbaked pie crusts, 1 teaspoon baking soda, 1 cup warm water, 1 cup molasses, 2 cups all-purpose flour, 0.5 cup white sugar, 0.5 teaspoon baking soda, 0.25 cup butter	Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use., Preheat oven to 425 degrees F (220 degrees C)., In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts., In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts., Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.	280 kcal	44 g	8 mg	1 g	3 g	4 g	263 mg	18 g	11 g	0 g	16 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pork Roast with Sauerkraut and Kielbasa	https://www.allrecipes.com/recipe/45382/pork-roast-with-sauerkraut-and-kielbasa/	4.6	385.0	15.0	370.0	This is the traditional New Year's Day meal I learned from my husband, whose family originated in central Pennsylvania. It's wonderful, especially served with mashed potatoes and applesauce.	1 (2 pound) boneless pork loin roast, 2 tablespoons olive oil, 2 sprigs fresh thyme leaves, salt and pepper to taste, 4 pounds sauerkraut, 1 pound kielbasa, cut into 3-inch pieces	Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places., Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut., Cover slow cooker, and cook roast 6 hours on High.	229 kcal	8 g	52 mg	4 g	15 g	5 g	1358 mg	3 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheesesteak Casserole	https://www.allrecipes.com/recipe/46638/philly-cheesesteak-casserole/	3.9	55.0	20.0	35.0	The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it's namesake.	1 (16 ounce) package bow tie pasta, 2 tablespoons vegetable oil, 2 onions, chopped, 1.5 pounds lean ground beef, 2 (10.75 ounce) cans condensed cream of mushroom soup, 1 (10.75 ounce) can milk, 1 (4 ounce) can sliced mushrooms, 0.5 teaspoon dried thyme, 3 cups shredded sharp Cheddar cheese, salt and pepper to taste, 1 cup dry bread crumbs, 3 tablespoons butter or margarine, melted, 1 cup shredded sharp Cheddar cheese	Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl., Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish., In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish., Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.	649 kcal	49 g	104 mg	3 g	34 g	17 g	882 mg	6 g	35 g	0 g	10 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pecan Sticky Buns	https://www.allrecipes.com/recipe/6759/pecan-sticky-buns/	4.3	100.0	30.0	30.0	This is an easy recipe for rich, gooey, and delicious pecan sticky buns. Perfect served slightly warm for a crowd-pleasing brunch.	4.5 teaspoons active dry yeast, 0.5 cup warm water (110 degrees F/45 degrees C), 1.25 cups buttermilk, 2 large eggs, 5.5 cups all-purpose flour, 0.5 cup margarine, softened, 0.5 cup white sugar, 2 teaspoons baking powder, 2 teaspoons salt, 2 tablespoons butter, softened, 0.5 cup white sugar, 2 teaspoons ground cinnamon, 1 cup chopped pecans, 0.5 cup packed brown sugar, 0.5 cup butter, melted	Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup sugar, baking powder, and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky). Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour., Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices., Coat two 9-inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled., Preheat the oven to 375 degrees F (190 degrees C)., Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.	276 kcal	37 g	29 mg	2 g	5 g	4 g	341 mg	14 g	13 g	0 g	24 servings	NaN	NaN
Africa	NaN	Pennsylvania	Mini Philly Cheesesteaks	https://www.allrecipes.com/recipe/241000/mini-philly-cheesesteaks/	4.7	60.0	30.0	30.0	Chef John's recipe for mini Philly cheesesteaks will be the hit of your next football party!	2 tablespoons butter, or as needed, 2 tablespoons all-purpose flour, or as needed, 1 cup cold milk, 2 ounces shredded provolone cheese, or more to taste, 1 pinch ground nutmeg, 1 pinch cayenne pepper, salt to taste, 1 (12 ounce) skirt steak, salt and freshly ground black pepper to taste, 3 tablespoons olive oil, divided, or as needed, 0.25 cup water, 0.33333334326744 cup diced onion, 0.33333334326744 cup diced sweet peppers, 2 baguettes, or as needed, cut into 48 1/2-inch thick slices, 0.25 cup shredded provolone cheese, or as needed	Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil., Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside., Make mini cheesesteaks: Season steak with salt and black pepper., Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate., Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl., Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper., Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese., Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.	280 kcal	35 g	18 mg	2 g	13 g	4 g	489 mg	3 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Amish Baked Oatmeal	https://www.allrecipes.com/recipe/276024/amish-baked-oatmeal/	5.0	35.0	10.0	25.0	This recipe for Amish baked oatmeal combines simple ingredients for a warm, filling breakfast that's best served with peaches and milk.	3 cups quick-cooking oats, 1 cup packed brown sugar, 1 cup milk, 0.5 cup vegetable oil, 2 eggs, beaten, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan., Mix oats, brown sugar, milk, oil, eggs, baking powder, salt, and cinnamon together in a bowl using an electric mixer. Pour into the prepared pan., Bake in the preheated oven until set, 25 to 30 minutes, making sure not to let brown.	375 kcal	50 g	49 mg	3 g	7 g	3 g	452 mg	29 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Best Bourbon Chicken	https://www.allrecipes.com/recipe/198758/best-bourbon-chicken/	4.4	60.0	15.0	45.0	Chunks of chicken breast are simmered in a fruity, zesty sauce made with sippin' whiskey liqueur for a Southern treat.	4 tablespoons olive oil, 3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces, 1 cup water, 1 cup packed light brown sugar, 0.75 cup apple-grape-cherry juice, 0.66666668653488 cup soy sauce, 0.25 cup ketchup, 0.25 cup peach-flavored bourbon liqueur (such as Southern Comfort ®), 2 tablespoons apple cider vinegar, 2 cloves garlic, minced, 1 tablespoon dried minced onion, 0.75 teaspoon crushed red pepper flakes, or to taste, 0.5 teaspoon ground ginger, 0.25 cup apple-grape-cherry juice, 2 tablespoons cornstarch	Heat oil in a Dutch oven or large, heavy pan. Cook and stir chicken pieces in hot oil until lightly golden on all sides, about 10 minutes. Transfer chicken to a bowl and set aside., Whisk together water, brown sugar, 3/4 cup fruit juice, soy sauce, ketchup, bourbon liqueur, vinegar, garlic, onion, red pepper flakes, and ginger in the Dutch oven. Bring sauce to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon., Stir chicken into sauce, then bring to a full boil over medium-high heat. Reduce heat to medium-low; simmer until sauce is reduced and thickened and chicken pieces are no longer pink in the middle, about 20 minutes., Remove chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup fruit juice with cornstarch in a small bowl until smooth; whisk into sauce, stirring constantly to avoid lumps. Bring to a simmer; cook until thickened, about 1 minute. Return chicken pieces to sauce and stir to combine.	417 kcal	37 g	97 mg	0 g	37 g	2 g	1382 mg	32 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Montgomery Pie	https://www.allrecipes.com/recipe/12408/montgomery-pie/	3.6	65.0	30.0	35.0	This classic Pennsylvania Dutch pie has two layers: a molasses bottom layer and a creamy buttermilk custard top layer.	1 recipe pastry for a 9 inch single crust pie, 0.5 cup white sugar, 2 tablespoons all-purpose flour, 0.5 cup molasses, 1 egg, 1 cup water, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 0.66666668653488 cup white sugar, 0.25 cup butter, room temperature, 1 egg, beaten, 1.25 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 cup buttermilk	Preheat the oven to 375 degrees F (190 degrees C)., Combine 1/2 cup sugar with 2 tablespoons flour and mix well. Stir in molasses, egg, 1 cup water, lemon juice, and lemon zest. Mix thoroughly and pour into unbaked pie shell., Cream butter with remaining 2/3 cup white sugar until light and fluffy. Add beaten egg. Sift 1 1/4 cups flour and baking soda together, then add to creamed mixture with buttermilk. Spread over the top of mixture in pie shell., Bake in the preheated oven until filling is set, 35 to 40 minutes.	441 kcal	73 g	62 mg	2 g	6 g	6 g	279 mg	42 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Wet-Bottom Shoofly Pie	https://www.allrecipes.com/recipe/20324/wet-bottom-shoofly-pie/	3.5	70.0	30.0	40.0	The "wet bottom" in this shoofly pie consists of molasses, corn syrup and water. Brown sugar crumb rest between layers of the mixture for a true Pennsylvania Dutch staple.	1.5 cups all-purpose flour, 0.5 cup brown sugar, 2 tablespoons shortening, 1 teaspoon baking soda, 1 cup boiling water, 0.5 cup dark corn syrup, 0.5 cup molasses, 0.25 teaspoon salt, 1 egg, 1 (9 inch) unbaked pie crust	To make the crumbs: In a medium bowl, combine flour, brown sugar, and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside., Preheat the oven to 375 degrees F (190 degrees C)., To make the filling: In a medium bowl, dissolve baking soda in boiling water. Stir in corn syrup, molasses, salt, and egg, being sure to stir well. Pour 1/3 of the mixture into the unbaked pie crust. Sprinkle 1/3 of the crumbs over the mixture. Continue this process until the crumb mixture and liquid mixture have been used up., Bake in the preheated oven for 10 minutes, then lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.	407 kcal	73 g	23 mg	2 g	5 g	3 g	399 mg	30 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	Quick Sticky Buns	https://www.allrecipes.com/recipe/6836/quick-sticky-buns/	4.6	20.0	10.0	10.0	These quick sticky buns take refrigerator biscuits and transform them into a yummy cinnamon sugar treat. This shortcut helps make these easy.	1 (10 ounce) can refrigerated biscuit dough, 0.5 cup packed light brown sugar, 0.25 cup chopped pecans, 1 teaspoon ground cinnamon, 2 tablespoons margarine, melted, 2 tablespoons dark corn syrup	Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch cake pan., Cut each biscuit in half and form each piece into a ball., Combine sugar, pecans, and cinnamon in a small bowl. Dip each biscuit half into margarine, then into the sugar mixture. Place in prepared cake pan. Mix remaining margarine and sugar mixture and spoon over biscuit balls. Drizzle corn syrup over top., Bake in the preheated oven for 10 to 12 minutes. Serve warm.	151 kcal	22 g	0 mg	1 g	2 g	1 g	262 mg	12 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheesesteak Quesadillas	https://www.allrecipes.com/recipe/239078/philly-cheesesteak-quesadillas/	4.5	45.0	10.0	35.0	Two favorite meals come together in this family-favorite recipe for cheesesteak quesadillas loaded with all the fixings from Philly's famous sandwich.	1 (1 pound) beef top sirloin, thinly sliced, 2 small onions, sliced, 2 medium green bell peppers, sliced, 1 cup barbeque sauce (such as Bull's-Eye® Texas-Style Bold Barbeque Sauce), 8 (10 inch) flour tortillas, 2 cups shredded Cheddar cheese	Preheat the oven to 425 degrees F (220 degrees C)., Cook and stir beef in a skillet over medium heat until browned, 5 to 7 minutes. Add onions and bell peppers; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes., Lay 4 tortillas on a baking sheet; top each with beef mixture, Cheddar cheese, and remaining tortillas., Bake in the preheated oven for 10 minutes. Flip quesadillas and cook until cheese is melted, about 5 minutes more.	927 kcal	101 g	108 mg	6 g	46 g	17 g	1985 mg	22 g	36 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Baked Philly Cheesesteak Sliders	https://www.allrecipes.com/recipe/275608/baked-philly-cheesesteak-sliders/	4.6	60.0	30.0	30.0	Mini rolls are filled with seared sirloin, provolone, pickled peppers, and sauteed onions in Chef John's easy slider version of the Philly cheesesteak.	1 tablespoon olive oil, 1 pound beef top sirloin steaks, 1 pinch salt and freshly ground black pepper to taste, 1 pinch cayenne pepper to taste, 0.5 cup diced onion, 10 mini sandwich rolls, 0.5 cup chopped pickled peppers, 0.5 cup cream cheese, softened, 2.5 cups freshly shredded provolone cheese, 1 teaspoon kosher salt, 0.25 teaspoon freshly ground black pepper	Heat olive oil in a skillet over medium-high heat. Season steak generously with salt, black pepper, and cayenne. Sear steaks for 5 to 6 minutes. Flip; add diced onions to the sides. Cook until steaks begin to firm and are hot and slightly pink in the center, 5 to 6 minutes more. Push onions under the steaks and cook until browned but still crunchy, 2 to 3 minutes more. Remove steaks to a plate., Preheat the oven to 425 degrees F (220 degrees C)., Place rolls on a baking pan lined with foil. Hollow out the top of each roll by cutting in at a 45-degree angle. Pinch off some of the bread inside to make room for the filling., Slice steaks into thin strips, then across into 1/2-inch pieces. Transfer to a mixing bowl. Add the sauteed onions and accumulated juices. Toss in pickled peppers, cream cheese, 1 1/2 cups provolone, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix until thoroughly combined. Taste and season with salt as needed. Spoon filling into the rolls and top with remaining provolone cheese., Bake in the preheated oven until cheese is melted and edges of the rolls are starting to brown, about 15 minutes.	298 kcal	11 g	63 mg	1 g	18 g	10 g	630 mg	2 g	20 g	0 g	10 servings	NaN	NaN
Africa	NaN	Pennsylvania	Kielbasa	https://www.allrecipes.com/recipe/24161/kielbasa/	4.2	800.0	10.0	NaN	It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.	1 pound ground pork, 8 ounces lean ground beef, 2 teaspoons minced garlic, 1 teaspoon freshly ground black pepper, 1 tablespoon salt, 1 tablespoon brown sugar, 0.5 teaspoon ground allspice, 1 teaspoon fresh marjoram, 0.5 teaspoon liquid smoke flavoring, 12 sausage casings	In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine., Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.	135 kcal	2 g	39 mg	0 g	10 g	4 g	614 mg	1 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Easy Pork and Sauerkraut	https://www.allrecipes.com/recipe/24537/easy-pork-and-sauerkraut/	3.9	375.0	15.0	360.0	This pork and sauerkraut recipe is easy to cook in the slow cooker. It's like my Pennsylvania Dutch grandmother's recipe, but hers was cooked in a pressure cooker.	1 (32 ounce) jar sauerkraut with juice, 1 pound pork roast, cut into 1 inch cubes, 0.5 (12 fluid ounce) can or bottle beer, 1 tablespoon minced garlic, 1 teaspoon onion salt, 1 teaspoon dry mustard, 1.5 teaspoons fresh dill weed, 0.5 medium apple, peeled and cored	Stir undrained sauerkraut, pork cubes, beer, garlic, onion salt, dry mustard, and dill together in a slow cooker until well combined. Press apple half under other ingredients to submerge., Cook on High for 1 hour. Reduce the heat to Low and continue cooking until pork is cooked through, about 5 more hours. Discard apple and serve.	139 kcal	12 g	32 mg	5 g	13 g	1 g	1567 mg	4 g	4 g	0 g	5 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philadelphia-Style Roast Pork Sandwiches	https://www.allrecipes.com/recipe/223057/philadelphia-style-roast-pork-sandwiches/	4.6	135.0	35.0	100.0	Inspired by a South Philadelphia favorite, these roast pork sandwiches are a filling combination of garlicky roast pork, spinach, and Manchego cheese.	1 (3 pound) pork shoulder roast, 3 tablespoons chopped fresh rosemary, 3 tablespoons chopped fresh parsley, 3 cloves garlic, chopped, 4 teaspoons olive oil, divided, 1 tablespoon kosher salt, plus more to taste, 1 tablespoon freshly ground pepper, plus more to taste, 1 cup water, or more as needed, 1 tablespoon olive oil, 2 cloves garlic, chopped, 0.5 teaspoon red pepper flakes, 0.5 cup chicken stock, 12 ounces fresh spinach, 1 medium lemon, juiced, 1 teaspoon salt, 0.5 teaspoon freshly ground black pepper, 1 cup shredded Manchego cheese, 4 crusty rolls	Preheat the oven to 325 degrees F (165 degrees C)., Make the pork: Remove the netting or strings from pork roast, keeping them intact to use again. Combine rosemary, parsley, garlic, 3 teaspoons oil, 1 tablespoon kosher salt, and 1 tablespoon pepper in a bowl. Slice open pork roast and spread it with herb mixture. Roll up pork and secure it with the netting or string. Rub remaining 1 teaspoon oil all over pork; season with more salt and pepper., Place pork, fat-side up, in a roasting pan; pour in water., Bake in the preheated oven, basting occasionally and adding more water if necessary, until an instant-read thermometer inserted into the meat reads at least 145 degrees F (63 degrees C), 1 1/2 to 2 hours. Remove from the oven and let rest for 10 to 15 minutes. Reserve pan juices in the roasting pan., While the pork is resting, prepare fixings: Heat oil in a frying pan over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring to a boil. Add spinach, lemon juice, salt, and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until spinach is wilted, 2 to 3 minutes., Cut and remove the string from the roast. Cut pork into thin slices. Return sliced pork to the juices in the roasting pan., Slice sandwich rolls. Sprinkle Manchego cheese over split rolls, add pork slices, and top with spinach.	794 kcal	42 g	147 mg	5 g	50 g	17 g	2952 mg	6 g	47 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Slow Cooker Philly-Style Shredded Beef Sliders	https://www.allrecipes.com/recipe/283137/slow-cooker-philly-style-shredded-beef-sliders/	5.0	510.0	15.0	495.0	These sliders made with slow-cooked shredded beef chuck will remind you of Philly-style cheesesteaks and are an easy dinner option.	1 (2 1/2 pound) boneless beef chuck roast, 2 teaspoons seasoned salt, 1 medium onion, cut into 1/2-inch slices, 2 teaspoons cooking oil, 1 (14 ounce) can beef consomme, undiluted, 1 teaspoon Worcestershire sauce, or to taste, 1 tablespoon unsalted butter, or more as needed, 0.5 (15 ounce) package slider-sized burger buns, 8 slices Provolone cheese, halved	Season each side of the chuck roast with 1 teaspoon seasoning salt., Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast., Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices., Cover and cook on Low until the beef is very tender, 8 to 10 hours., Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm., Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired., Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.	429 kcal	177 g	88 mg	0 g	27 g	12 g	688 mg	1 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Pennsylvania	City Chicken	https://www.allrecipes.com/recipe/21441/city-chicken/	4.6	85.0	25.0	60.0	Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.	1.25 pounds pork loin, cut into 1 inch cubes, 1.5 cups all-purpose flour for coating, salt and pepper to taste, 2 cups chicken broth, 1 pinch dried thyme, 1 bay leaf	Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers, In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil., Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.	372 kcal	36 g	67 mg	1 g	28 g	4 g	41 mg	0 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Polish Cabbage Noodles	https://www.allrecipes.com/recipe/11678/polish-cabbage-noodles/	4.5	0.0	NaN	NaN	A buttery saute of shredded cabbage and chopped onion is folded into tender egg noodles to make a quick and comforting dish.	1 medium head shredded cabbage, 2 red onions, cut into strips, 0.5 cup butter, 1 (16 ounce) package wide egg noodles, salt to taste, ground black pepper to taste	Cook pasta in a large pot of boiling salted water., Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender., Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.	570 kcal	79 g	124 mg	8 g	16 g	13 g	184 mg	9 g	23 g	0 g	5 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Cheesesteak Lasagna	https://www.allrecipes.com/recipe/257574/philly-cheesesteak-lasagna/	4.8	160.0	35.0	80.0	This Philly cheesesteak lasagna is not your typical lasagna, loaded with flank steak, bell peppers, mushrooms, and four kinds of cheese.	2 pounds flank steak, 2 onions, sliced, 2 green bell peppers, sliced, 1 (8 ounce) package sliced fresh mushrooms, 2 tablespoons Worcestershire sauce, 2 tablespoons olive oil, salt and ground black pepper to taste, 12 lasagna noodles, cooking spray, 2 (24 ounce) jars spaghetti sauce, 1 teaspoon garlic powder, 1 (16 ounce) container ricotta cheese, 1 (8 ounce) package shredded mozzarella cheese, divided, 0.5 cup grated Parmesan cheese, 1 egg, beaten, 0.25 cup chopped fresh parsley, 2 (8 ounce) packages shredded provolone cheese	Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes., Preheat oven to 350 degrees F (175 degrees C)., Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray., Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade., Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. When cool enough to handle, slice the steak into thin pieces., Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in the sliced flank steak. Add onions, green bell peppers, and mushrooms. Remove from heat., Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl., Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil., Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.	570 kcal	42 g	94 mg	5 g	36 g	14 g	1079 mg	14 g	29 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pineapple Bake	https://www.allrecipes.com/recipe/86145/pineapple-bake/	4.5	70.0	10.0	60.0	A mixture of pineapple, flour, butter eggs and cinnamon. Excellent side dish with ham or pork roast. My in-laws are from Pennsylvania; this recipe is from some of the aunts who live there. A Christmas dinner must-have!	0.25 cup butter, melted, 0.25 cup all-purpose flour, 4 eggs, beaten, 1 cup white sugar, 1 (20 ounce) can crushed pineapple, in juice, 1 pinch ground cinnamon	Preheat the oven to 350 degrees F (175 degrees C)., In a medium bowl, mix together the butter, flour, eggs and sugar until well blended. Stir in the crushed pineapple. Transfer to a small casserole dish, and sprinkle cinnamon over the top., Bake for 1 hour in the preheated oven, uncovered. Serve warm.	320 kcal	52 g	144 mg	1 g	5 g	6 g	102 mg	47 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Pennsylvania	Philly Steak And Cheese Sliders	https://www.allrecipes.com/recipe/254985/philly-steak-and-cheese-sliders/	4.5	31.0	20.0	11.0	This recipe for sliders is a quick and easy take on Philly's steak and cheese sandwich, made with provolone and mushrooms on Hawaiian rolls.	1 pound sirloin steak, cut into 1/8-inch strips, 1 pinch meat tenderizer, 1 splash olive oil, 1 onion, thinly sliced, 0.5 cup minced bell pepper, 1 teaspoon Italian seasoning, or to taste, ground black pepper to taste, 2 cups canned sliced mushrooms, 1 (12 count) package Hawaiian-style dinner rolls, sliced in half, 8 slices provolone cheese	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Mix steak and meat tenderizer together in a bowl., Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes. Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes., Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet., Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler. Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.	404 kcal	46 g	69 mg	3 g	26 g	8 g	512 mg	2 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pennsylvania Dutch Funny Cakes	https://www.allrecipes.com/recipe/8004/pennsylvania-dutch-funny-cakes/	4.2	0.0	NaN	NaN	These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.	3 (9 inch) unbaked pie crusts, 1 cup white sugar, 0.5 cup unsweetened cocoa powder, 0.75 cup water, 1 teaspoon vanilla extract, 1.5 cups white sugar, 0.5 cup butter, 2 eggs, 1 cup milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract, 2.5 cups all-purpose flour	Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside., In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell., Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.	195 kcal	28 g	18 mg	1 g	3 g	3 g	130 mg	14 g	8 g	0 g	36 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pittsburgh Sandwich	https://www.allrecipes.com/recipe/216684/pittsburgh-sandwich/	4.6	50.0	35.0	15.0	Pittsburghers love Primanti's legendary sandwiches. This homemade version should quench that craving if you find yourself too far from Pittsburgh.	3 cups shredded cabbage, 2 tablespoons vegetable oil, 2 tablespoons apple cider vinegar, 2 tablespoons white sugar, 1 teaspoon adobo seasoning (such as Goya®), 1 teaspoon ground black pepper, 4 cups vegetable oil for frying, 3 whole russet potatoes, 8 thick slices Italian bread, 1 pound sliced pastrami (divided), 4 slices provolone cheese, 8 slices tomato	Make the coleslaw: Mix cabbage, oil, vinegar, sugar, adobo seasoning, and pepper together in a bowl until thoroughly combined. Cover and refrigerate until needed., Make the fries: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Peel potatoes and cut into 1/4-inch-thick fries., Fry potatoes in the preheated oil until golden brown and they float to the surface, 4 to 5 minutes. Drain on a paper towel-lined plate., Make the sandwiches: Preheat the oven to 225 degrees F (110 degrees C). Place bread slices on a baking sheet., Toast bread in the preheated oven until light brown, 3 to 5 minutes., Transfer four slices bread to a plate. Cover remaining four slices on the baking sheet with pastrami and provolone cheese. Return to the oven and cook until pastrami is hot and cheese is melted, about 5 minutes., Transfer sandwiches to individual plates. Top each one with French fries, coleslaw, two tomato slices, and remaining bread slices.	892 kcal	80 g	97 mg	7 g	43 g	12 g	1604 mg	11 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	Pennsylvania	Pumpkin Funnel Cakes	https://www.allrecipes.com/recipe/150328/pumpkin-funnel-cakes/	4.2	30.0	15.0	15.0	This traditional Pennsylvania Dutch treat is flavored with pumpkin puree and pumpkin pie spice, cooked in deep fat until crisp and golden, then dusted with confectioners' sugar.	1 quart oil for frying, 1.5 cups all-purpose flour, 0.25 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 0.25 teaspoon salt, 1 egg, 0.25 cup packed brown sugar, 0.75 cup canned pumpkin puree, 1 cup milk, 0.75 teaspoon pumpkin pie spice, 0.5 cup confectioners' sugar for dusting	Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C)., Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl., Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth., Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.	542 kcal	72 g	51 mg	3 g	9 g	4 g	649 mg	33 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	Sausage, Peppers, Onions, and Potato Bake	https://www.allrecipes.com/recipe/214500/sausage-peppers-onions-and-potato-bake/	4.6	60.0	20.0	40.0	Sausage and potatoes are a classic combination. Combined with peppers, onion, and white wine, this easy Italian bake always delivers.	2 teaspoons olive oil, 2 pounds Italian sausage links, cut into 2-inch pieces, 0.25 cup olive oil, 4 large potatoes, peeled and thickly sliced, 2 large green bell peppers, seeded and cut into wedges, 2 large red bell peppers, seeded and cut into wedges, 3 large onions, cut into wedges, 0.5 cup white wine, 0.5 cup chicken stock, 1 teaspoon Italian seasoning, salt and freshly ground black pepper to taste	Gather all ingredients., Preheat oven to 400 degrees F (200 degrees C)., Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned, 5 to 10 minutes. Transfer cooked sausage to a large baking dish., Pour 1/4 cup of olive oil into the skillet, and cook potatoes, stirring occasionally, until browned, about 10 minutes., Place the potatoes into the baking dish, leaving some oil in the skillet., Cook and stir green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes., Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper., Gently stir sausage, potatoes, and vegetables together., Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.	539 kcal	46 g	45 mg	7 g	20 g	9 g	1041 mg	7 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Real NY Jewish Rye Bread	https://www.allrecipes.com/recipe/230396/real-ny-jewish-rye-bread/	4.8	205.0	20.0	35.0	This delicious rye bread is flavored with sour pickle juice and caraway seeds to create a crusty, unique-tasting loaf of New York-style rye bread.	2 cups unbleached bread flour (such as King Arthur®), 1 cup dark rye flour, 3 tablespoons dry potato flakes, 2 tablespoons caraway seeds, 1.5 tablespoons demerara sugar, 2.5 teaspoons instant yeast, 1.5 teaspoons sea salt, 1 cup warm water, 0.25 cup canola oil, 0.25 cup sour pickle juice	Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients., Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes., Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes., Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour., Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes., Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C)., Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out. Remove loaf from the pan and cool on a wire rack.	148 kcal	23 g	NaN	3 g	4 g	0 g	191 mg	1 g	5 g	0 g	14 servings	NaN	NaN
Africa	NaN	New York City	Chicken Riggies	https://www.allrecipes.com/recipe/166181/chicken-riggies/	4.4	50.0	25.0	25.0	Chicken riggies is made with rigatoni pasta mixed with sautéed chicken and spicy peppers in a creamy red sauce in this Utica, New York specialty.	1 (16 ounce) package rigatoni pasta, 3 tablespoons extra-virgin olive oil, 1.5 pounds skinless, boneless chicken breast, cut in bite-sized pieces, salt and ground black pepper to taste, 1 onion, diced, 2 Cubanelle peppers, seeded and thinly sliced, 3 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 3 roasted red peppers, drained and chopped, 2 hot cherry peppers, seeded and minced, 0.5 cup heavy cream, 0.5 cup grated Parmesan cheese	Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm., Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove chicken from the skillet and keep warm., Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers; bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes., Stir in pasta, then garnish with Parmesan cheese.	614 kcal	71 g	92 mg	7 g	38 g	8 g	576 mg	5 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York City	Brick-Oven Pizza (Brooklyn Style)	https://www.allrecipes.com/recipe/70801/brick-oven-pizza-brooklyn-style/	4.8	1005.0	30.0	10.0	This brick-oven pizza recipe uses slow-rising dough, fresh mozzarella, crushed tomatoes, and fresh basil. It's best enjoyed with an ice-cold beer.	0.25 cup warm water, 1 teaspoon active dry yeast, 1 cup cold water, 1 teaspoon salt, 3 cups bread flour, 1 tablespoon extra-virgin olive oil, 6 ounces low moisture mozzarella cheese, thinly sliced, 0.5 teaspoon dried oregano, 0.25 teaspoon freshly ground black pepper, 0.5 cup no salt added canned crushed tomatoes, 2 tablespoons extra-virgin olive oil, 6 leaves fresh basil, torn	Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated., Knead dough on a floured surface until smooth, about 10 minutes. Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise., Make the pizzas: Remove dough from the refrigerator one hour prior to using., Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour., Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel., Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top., With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone., Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes., Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve., Follow Steps 5 through 9 to make the second pizza.	145 kcal	19 g	7 mg	1 g	6 g	2 g	213 mg	0 g	5 g	0 g	16 servings	NaN	NaN
Africa	NaN	New York City	Tiramisu Cheesecake	https://www.allrecipes.com/recipe/7757/tiramisu-cheesecake/	4.5	295.0	25.0	40.0	This tiramisu cheesecake has a ladyfinger crumb crust, a rich cream cheese, mascarpone, and espresso filling, and a light dusting of chocolate.	1 (12 ounce) package ladyfingers, 0.25 cup unsalted butter, melted, 2 tablespoons coffee-flavored liqueur, 3 (8 ounce) packages cream cheese, softened, 1 (8 ounce) container mascarpone cheese, softened, 1 cup white sugar, 2 tablespoons coffee-flavored liqueur, 0.25 cup all-purpose flour, 2 large eggs, 1 teaspoon heavy cream, or more as needed, 0.25 ounce semisweet chocolate	Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack., Make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan., Make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust., Bake on the center rack of the preheated oven until just set, 40 to 45 minutes., Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes., Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes., Refrigerate for at least 3 hours, or overnight., Just before serving, grate semisweet chocolate over the top.	528 kcal	40 g	188 mg	1 g	10 g	21 g	256 mg	20 g	36 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	New York Cheesecake	https://www.allrecipes.com/recipe/135201/new-york-cheesecake/	4.7	455.0	40.0	55.0	This New York cheesecake recipe with sour cream topping features a buttery graham crust and a creamy, silky smooth texture that's irresistibly good.	1.5 cups graham cracker crumbs, 0.33333334326744 cup butter, melted, 0.25 cup white sugar, 3 (8 ounce) packages cream cheese, room temperature, 1 cup white sugar, 4 large eggs, room temperature, 1 tablespoon vanilla extract, 1 teaspoon cream of tartar, 1 pint sour cream, 0.5 cup white sugar, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C)., Make crust: Mix together graham crumbs, melted butter, and sugar in a medium bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Set aside., Make cheesecake: Mix together cream cheese and sugar in a large bowl with an electric mixer until smooth. Blend in eggs, vanilla, and cream of tartar. Pour over crust in the pan., Bake in the preheated oven until the center is set, about 50 minutes. Allow to cool on the counter for 5 minutes., While cheesecake is cooling, make topping: Mix together sour cream, sugar, and vanilla in a medium bowl until smooth., Pour topping over cheesecake, starting from the sides of the pan and working your way to the center., Return cheesecake to the oven until topping is set, about 5 minutes. Allow to cool in the pan to room temperature. Chill in the refrigerator for at least 6 hours before serving.	509 kcal	41 g	154 mg	0 g	8 g	21 g	310 mg	33 g	35 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	Garbage Plate Sauce	https://www.allrecipes.com/recipe/208884/garbage-plate-sauce/	4.6	45.0	5.0	40.0	Garbage plate sauce hails from Rochester, New York. This deliciously seasoned meat sauce is usually poured over macaroni salad or home fries.	0.5 pound ground beef, 1.25 cups water, plus more as needed, 1 tablespoon white vinegar, 0.5 teaspoon paprika, 0.5 teaspoon black pepper, 0.25 teaspoon chili powder, 0.25 teaspoon cayenne pepper, 0.25 teaspoon salt, 0.25 teaspoon ground allspice, 0.25 teaspoon ground cloves, 0.25 teaspoon ground cumin, 0.25 teaspoon ground thyme, 0.25 teaspoon ground cinnamon	Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease., Transfer cooked beef to a blender and process until finely minced., Return minced, cooked beef to the skillet. Add 1 1/4 cups water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon. Bring to a simmer over medium heat, then cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.	104 kcal	1 g	34 mg	1 g	10 g	3 g	183 mg	0 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	Beef Fajitas	https://www.allrecipes.com/recipe/231448/beef-fajitas/	4.7	275.0	20.0	15.0	These beef fajitas make a tasty dinner! Loaded with thin slices of marinated New York strip steak, they're topped with salsa and Mexican cheese.	0.25 cup olive oil, 1 medium lime, juiced, 3 tablespoons chopped fresh cilantro, 2 tablespoons finely chopped onion, 3 cloves garlic, finely chopped, 1.5 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 (8 ounce) boneless New York strip steaks, cut into thin strips, 8 (6 inch) white corn tortillas, or more as needed, 1 (8 ounce) jar salsa, 1 (8 ounce) package shredded Mexican cheese blend	Whisk oil, lime juice, cilantro, onion, garlic, cumin, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 8 hours., When ready to cook, heat a large skillet over medium heat. Add steak and marinade; cook and stir until steak is browned and cooked through and all liquid is absorbed, 15 to 20 minutes., Serve on tortillas with salsa and Mexican cheese.	699 kcal	31 g	121 mg	5 g	50 g	18 g	1451 mg	3 g	42 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	Beef on Weck	https://www.allrecipes.com/recipe/162533/beef-on-weck/	4.4	20.0	10.0	10.0	An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.	3 cups prepared au jus sauce, 2 pounds thinly sliced roast beef, 6 Kaiser rolls, split, 2 teaspoons kosher salt, 2 teaspoons caraway seeds, 0.25 cup prepared horseradish	Preheat the oven to 300 degrees F (150 degrees C)., Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds., Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.	315 kcal	28 g	73 mg	2 g	36 g	2 g	2479 mg	2 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York City	Blueberry Cookies	https://www.allrecipes.com/recipe/11440/blueberry-cookies/	4.3	0.0	NaN	NaN	Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.	2.5 cups all-purpose flour, 2 teaspoons baking powder, 1 pinch salt, 0.5 cup butter, 1 cup white sugar, 2 eggs, beaten, 0.5 teaspoon lemon extract, 0.5 cup milk, 1 cup fresh blueberries	Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet., Sift together flour, baking powder and salt., In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries., Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart., Bake 12 to 15 minutes.	252 kcal	39 g	52 mg	1 g	4 g	5 g	152 mg	19 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	Pumpernickel Bread II	https://www.allrecipes.com/recipe/7020/pumpernickel-bread-ii/	4.1	150.0	30.0	60.0	With just a hint of sweetness from molasses and brown sugar, this cocoa-darkened rye bread also relies on bread flour and cornmeal to avoid the heaviness associated with most European rye breads.	2 cups warm milk, 2 tablespoons vegetable oil, 4 tablespoons molasses, 3.25 cups bread flour, 1.3333300352097 cups rye flour, 0.5 cup cornmeal, 1.3333300352097 teaspoons salt, 2.6666700839996 teaspoons active dry yeast, 4 tablespoons unsweetened cocoa powder, 2.6666700839996 tablespoons brown sugar	Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes., Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour., Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.	218 kcal	41 g	3 mg	3 g	6 g	1 g	226 mg	7 g	4 g	0 g	15 servings	9 -1/2x5 inch loaf (2 pounds)	NaN
Africa	NaN	New York City	Carne Asada Tacos	https://www.allrecipes.com/recipe/37336/carne-asada-tacos/	4.5	75.0	30.0	45.0	You will love these easy and flavorful tacos! Strips of beef are marinated in lime and pepper, then quickly sauteed, and served in soft corn tortillas with tomatillo sauce and your favorite toppings!	1.5 pounds boneless beef top sirloin, cut into thin bite-size slices, 0.5 teaspoon salt, 1 teaspoon freshly ground black pepper, crushed red pepper to taste, 1 lime, 1 (28 ounce) can tomatillos, 2 fresh jalapeno peppers, seeded, 4 tablespoons canola oil, divided, 1 (10.5 ounce) can beef broth, 12 (6 inch) corn tortillas, 0.5 large onion, chopped, 2 tomatoes, chopped, 1 avocado - peeled, pitted and sliced, 1 bunch fresh cilantro, chopped, 1 lemon	Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes., In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish., Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions., To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.	472 kcal	40 g	69 mg	13 g	30 g	4 g	873 mg	5 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York City	New York Cheesecake III	https://www.allrecipes.com/recipe/8229/new-york-cheesecake-iii/	4.7	0.0	NaN	NaN	A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.	1.5 cups all-purpose flour, 0.33333334326744 cup white sugar, 1 egg, beaten, 0.5 cup butter, softened, 2.5 pounds cream cheese, softened, 1.75 cups white sugar, 3 tablespoons all-purpose flour, 5 eggs, 2 egg yolks, 0.25 cup heavy whipping cream	Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead., To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool., Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend., Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center., Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.	493 kcal	38 g	194 mg	0 g	10 g	21 g	280 mg	26 g	34 g	0 g	16 servings	NaN	NaN
Africa	NaN	New York City	Red Wine Reduction Steak Sauce	https://www.allrecipes.com/recipe/213139/red-wine-reduction-steak-sauce/	4.4	70.0	20.0	50.0	If your plans for a special dinner include a fine steak or an elegant beef roast, make this complex red wine sauce to accompany it.	3 tablespoons butter, 0.5 yellow onion, chopped, 0.5 red onion, chopped, 2 large shallots, chopped, 2 tablespoons minced garlic, 1 roma (plum) tomato, chopped, 1 pound carrots, chopped, 0.75 pound fresh mushrooms, sliced, 1 (14 ounce) can beef broth, 1.25 cups Merlot wine, divided	Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes., Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.	252 kcal	25 g	23 mg	5 g	6 g	6 g	477 mg	10 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	Grilled Chicken Spiedies	https://www.allrecipes.com/recipe/228371/grilled-chicken-spiedies/	4.6	1467.0	15.0	12.0	Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.	0.75 cup white wine vinegar, 0.5 cup olive oil, 0.25 cup freshly squeezed lemon juice, 0.5 cup fresh mint leaves, 6 cloves garlic, 4 teaspoons white sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 0.5 teaspoon red pepper flakes, 0.5 teaspoon freshly ground black pepper, 3 pounds boneless skinless chicken thighs, cut into 3 pieces, 6 skewers, 6 Italian-style hoagie buns	Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds., Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally., Preheat an outdoor grill for high heat and lightly oil the grate., Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes., Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes., Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.	875 kcal	73 g	140 mg	4 g	50 g	9 g	1278 mg	8 g	41 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York City	Texas Hot Wiener Sauce	https://www.allrecipes.com/recipe/239380/texas-hot-wiener-sauce/	4.8	70.0	10.0	60.0	A sauce made for hot dogs with hot dogs in it? A Texas-style sauce originally from New York? Yes and yes. Try it and enjoy.	6 cups water, 0.5 pound all-beef hot dogs, ground, 0.25 cup white vinegar, 1 tablespoon paprika, 1 tablespoon chili powder, 1 teaspoon sea salt, or more to taste, 1 teaspoon red pepper flakes, 0.5 teaspoon onion powder, 0.5 teaspoon dried oregano, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground white pepper, 0.25 teaspoon dried thyme leaves, 2 grinds freshly ground black pepper, or more to taste, 0.5 cup cornstarch, 0.25 cup cold water, or as needed	Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes., Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.	36 kcal	3 g	4 mg	0 g	1 g	1 g	149 mg	0 g	2 g	0 g	30 servings	NaN	NaN
Africa	NaN	New York City	Spicy Chopped Cheese Sandwich	https://www.allrecipes.com/recipe/273164/spicy-chopped-cheese-sandwich/	5.0	25.0	10.0	15.0	Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.	1 tablespoon butter, 0.25 cup chopped onions, 12 ounces lean ground beef, 1 tablespoon Sriracha sauce, salt and freshly ground black pepper to taste, 3 slices American cheese, 2 hoagie buns, split and toasted, 1 cup shredded lettuce, 1 roma tomato, thinly sliced	Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are tender and starting to caramelize, about 5 minutes. Remove from heat and set aside., Combine ground beef and Sriracha sauce in a large bowl; mix well until Sriracha is evenly distributed. Form mixture into two thin patties and season with salt and pepper., Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook for 5 minutes or until a crust forms on the bottom. Flip patties over and cook for 3 minutes., Break patties up into large pieces using a wide spatula. Sprinkle cooked onion in between hamburger pieces. Layer cheese on top and cook for 2 minutes or until cheese is melted., Divide hamburger and cheese mixture evenly between toasted hoagie rolls. Top each with shredded lettuce and sliced tomato.	763 kcal	40 g	166 mg	4 g	50 g	22 g	1498 mg	7 g	45 g	0 g	2 servings	NaN	NaN
Africa	NaN	New York City	Grandma Slattery's Michigan Sauce	https://www.allrecipes.com/recipe/47606/grandma-slatterys-michigan-sauce/	4.1	40.0	10.0	30.0	This is a Meat Sauce from Upstate New York that is used on top of Hot Dogs. When I grew up it was used on steamed hot dogs and steamed rolls, sometimes with raw onions (for those who like them) on top! Very good... thanks Grandma Slattery for getting the recipe!	1 tablespoon butter, 1 onion, chopped, 2 tablespoons white vinegar, 2 tablespoons brown sugar, 3 tablespoons lemon juice, 0.5 tablespoon prepared mustard, 3 tablespoons Worcestershire sauce, 1 pound lean ground beef, 1 cup ketchup, 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, salt and pepper to taste	Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend., When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.	322 kcal	26 g	62 mg	2 g	16 g	8 g	1128 mg	20 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York City	French 75 Cocktail	https://www.allrecipes.com/recipe/221890/french-75-cocktail/	5.0	5.0	5.0	NaN	The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm field gin. Serve with straws.	2 fluid ounces lemon juice, 2 fluid ounces gin, 2 teaspoons simple syrup, 1 cup ice cubes, 4 fluid ounces chilled Champagne, 1 lemon or orange slice for garnish, 1 maraschino cherry for garnish	Combine lemon juice, gin, and simple syrup in a Collins glass. Add ice cubes, fill with Champagne, and stir., Garnish with a slice of lemon or orange and a maraschino cherry.	294 kcal	18 g	NaN	1 g	1 g	NaN	16 mg	2 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	New York City	NaN	https://www.allrecipes.com/gallery/what-food-is-new-york-known-for/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	New York City	Hot Beef Sundae	https://www.allrecipes.com/recipe/258789/hot-beef-sundae/	5.0	15.0	15.0	NaN	This hot beef sundae is a savory way to serve your leftovers. They look just like a hot fudge sundae, right down to the cherry tomato on top.	2 cups leftover mashed potatoes, 2 cups roast beef with gravy, 1 cup shredded Cheddar cheese, 0.5 cup sour cream, 4 cherry tomatoes	Pile mashed potatoes in each serving bowl to resemble a scoop of ice cream. Top with roast beef with gravy to resemble hot fudge., Sprinkle on Cheddar cheese. Dollop sour cream for the "whipped cream," on top. Garnish each sundae with a cherry tomato.	362 kcal	21 g	71 mg	2 g	22 g	12 g	1113 mg	2 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	New York-Style Pizza Dough	https://www.allrecipes.com/recipe/236325/new-york-style-pizza-dough/	4.7	640.0	20.0	NaN	New York-style pizza dough is easy to prepare when you are having cravings for the city's famous culinary delight. Plan to make dough the night before you need it!	1 cup warm water, 0.5 cup bread flour, 1 (.25 ounce) package active dry yeast, 1.5 teaspoons white sugar, 2 cups bread flour, or more as needed, 3 tablespoons olive oil, divided, 1.5 teaspoons salt	Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes., Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface., Coat the inside of a large bowl with 2 1/2 teaspoons olive oil., Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes., Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours., Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.	67 kcal	2 g	NaN	0 g	0 g	1 g	583 mg	1 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York City	Ancient Roman Cheesecake (Savillum)	https://www.allrecipes.com/recipe/186428/ancient-roman-cheesecake-savillum/	4.1	45.0	10.0	35.0	This honey sweetened cheesecake is made with eggs and ricotta cheese and flavored with orange zest, lemon juice, and bay leaves.	15 bay leaves, 3 eggs, 8 ounces ricotta cheese, 0.5 cup honey, 1 teaspoon grated orange zest, 1 teaspoon lemon juice, 0.5 cup all-purpose flour	Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover., Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much., Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.	160 kcal	25 g	79 mg	0 g	7 g	2 g	63 mg	18 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Matzoh Ball Soup	https://www.allrecipes.com/recipe/13147/matzoh-ball-soup/	4.1	0.0	NaN	NaN	Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup.	4 pounds whole chicken, 2 onions, cut into 1-inch cubes, 3 carrots, sliced, 2 stalks celery, thickly sliced, 1 cup chopped fresh dill weed, salt to taste, 2 tablespoons vegetable oil, 2 tablespoons chicken cracklings (grebenes), finely minced, 2 eggs, beaten, 0.5 cup matzo meal, 1 teaspoon salt, 0.25 cup vegetable broth	Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours., Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt., Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding., Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely., To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes., Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!	583 kcal	10 g	217 mg	2 g	45 g	11 g	512 mg	3 g	39 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Eric's Best New York Style Cheesecake	https://www.allrecipes.com/recipe/17790/erics-best-new-york-style-cheesecake/	4.7	100.0	30.0	70.0	This rich crustless cheesecake is flavored with amaretto rather than the traditional lemon. Serve with fresh sliced fruit or berries and fresh whipped cream.	4 (8 ounce) packages cream cheese, softened, 1 cup unsalted butter, softened, 1.5 cups sour cream, 0.5 cup heavy whipping cream, 1.75 cups white sugar, 0.125 cup cornstarch, 1 fluid ounce amaretto liqueur, 1 teaspoon vanilla extract, 5 eggs, 1 egg yolks	Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan., In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan., Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes., Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.	491 kcal	27 g	183 mg	NaN	7 g	25 g	204 mg	23 g	40 g	0 g	16 servings	NaN	NaN
Africa	NaN	New York City	New York Knish - Yo!	https://www.allrecipes.com/recipe/81942/new-york-knish-yo/	3.7	70.0	30.0	40.0	These savory potato and onion filled phyllo pastries are a bite of New York City.	6 large Yukon Gold potatoes, peeled, 0.25 cup butter, 1 large onion, chopped, 1 cube chicken bouillon, crumbled, salt and pepper to taste, 18 sheets phyllo dough, 0.25 cup butter	Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside., While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent., In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste., Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet., Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet., Bake in a preheated oven 30 to 40 minutes, or until golden brown.	232 kcal	33 g	20 mg	2 g	4 g	5 g	294 mg	1 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	New York Pushcart Onions (For Hot Dogs)	https://www.allrecipes.com/recipe/223539/new-york-pushcart-onions-for-hot-dogs/	4.7	35.0	15.0	20.0	New York-style sweet and tangy onion relish with a hint of chili and spice are just perfect to put on that hot dog for lunch. They're quick and easy to make.	2 tablespoons vegetable oil, 2 onions, sliced into 1/4-inch thick rings, 0.5 green bell pepper, thinly sliced, 0.25 cup ketchup, or more to taste, 0.5 teaspoon white sugar, 0.125 teaspoon chili powder, 1 dash hot pepper sauce, 1 pinch ground cinnamon, 1 cup water	Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.	42 kcal	5 g	NaN	1 g	1 g	0 g	60 mg	3 g	2 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	Roasted Summer Squash, Zucchini, and Brussels Sprouts	https://www.allrecipes.com/recipe/267066/roasted-summer-squash-zucchini-and-brussels-sprouts/	4.5	35.0	10.0	25.0	If you love roasted veggies, try this quartet of baby summer squash and mini zucchini plus Brussels sprouts and sweet onion.	4 tablespoons olive oil, 7 baby zucchini, 7 baby summer squash, 10 Brussels sprouts, halved, or more to taste, 0.5 sweet onion (such as Vidalia®), sliced, sea salt to taste, ground black pepper to taste	Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet., Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper., Bake in the preheated oven until tender, about 25 minutes.	137 kcal	15 g	NaN	5 g	5 g	1 g	69 mg	8 g	8 g	0 g	7 servings	NaN	NaN
Africa	NaN	New York City	Strip Steak with Red Wine Cream Sauce	https://www.allrecipes.com/recipe/231577/strip-steak-with-red-wine-cream-sauce/	4.5	45.0	15.0	30.0	Tender New York strip steaks are served with a creamy mushroom and red wine sauce for a special meal for that special someone or to please and impress your guests.	1 tablespoon vegetable oil, 2 red onions, sliced, 1 (8 ounce) package button mushrooms, sliced, 1 tablespoon vegetable oil, 6 New York strip steaks, salt and ground black pepper to taste, 1 cup red Zinfandel wine, 1 cup beef broth, 2 tablespoons Dijon mustard, 1 cup heavy whipping cream	Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl., Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet., Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.	649 kcal	8 g	200 mg	1 g	69 g	15 g	413 mg	2 g	34 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York City	Chopped Cheese Sandwich	https://www.allrecipes.com/recipe/273166/chopped-cheese-sandwich/	NaN	25.0	10.0	15.0	These chopped cheese sandwiches originated in New York City and are traditionally made on a flat top grill; this easier version uses a cast iron skillet version.	2 tablespoons stone ground mustard, 2 tablespoons ketchup, 4 pickled cherry peppers, stems removed, 1 tablespoon butter, 0.25 cup chopped onions, 12 ounces lean ground beef, salt and pepper to taste, 3 slices American cheese, 2 hoagie rolls, toasted, 1 cup shredded iceberg lettuce, 1 roma tomato, thinly sliced	Combine mustard, ketchup, and cherry peppers in the bowl of a food processor. Pulse until smooth and set aside., Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are soft and are starting to caramelize, about 5 minutes. Remove from heat and set aside., Form beef into two patties and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook 5 minutes or until a crust forms on the bottom. Flip patties over and cook 3 minutes., Using a wide spatula, break patties up into large pieces. Sprinkle sauteed onion in between the spaces of the hamburger pieces. Layer cheese over the beef, and cook 2 minutes or until cheese is melted., Spread reserved mustard sauce on the bottom bun of each hoagie roll. Divide meat mixture between the two sandwiches. Top each with shredded lettuce and sliced tomato.	804 kcal	47 g	173 mg	4 g	51 g	23 g	1776 mg	10 g	45 g	0 g	2 servings	NaN	NaN
Africa	NaN	New York City	New York Italian Style Cheesecake	https://www.allrecipes.com/recipe/218805/new-york-italian-style-cheesecake/	4.6	260.0	20.0	60.0	Italian-style New York cheesecake is made without a crust and needs plenty of time to cool. The cream cheese, ricotta cheese, and sour cream make it rich and velvety smooth.	1 pound cream cheese, softened, 1 pound ricotta cheese, 1.5 cups white sugar, 4 eggs, 0.25 cup butter, melted and cooled, 3 tablespoons all-purpose flour, 3 tablespoons cornstarch, 2.5 teaspoons vanilla extract, 2 cups sour cream, 2 tablespoons lemon juice	Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven., Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan., Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.	452 kcal	33 g	150 mg	0 g	11 g	19 g	215 mg	26 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	Keto NY Cheesecake	https://www.allrecipes.com/recipe/263113/keto-ny-cheesecake/	4.9	505.0	10.0	15.0	This delicious cheesecake is similar to the traditional New York cheesecake, but has a keto twist with an almond meal crust.	0.66666668653488 cup almond meal, 5 tablespoons butter, melted, 2 (8 ounce) packages cream cheese, 0.75 cup low-calorie natural sweetener (such as Swerve®), 0.25 cup heavy whipping cream, 2 tablespoons water, 3 eggs, 0.5 cup sour cream, 2 tablespoons almond flour, 1.5 teaspoons vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners., Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust., Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners., Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook., Let cool at room temperature; refrigerate 8 hours to overnight.	273 kcal	16 g	111 mg	1 g	7 g	14 g	171 mg	1 g	27 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	Chèvre Cheesecake	https://www.allrecipes.com/recipe/229052/chevre-cheesecake/	4.6	450.0	30.0	60.0	Goat cheese stands in for cream cheese in this creamy, delicious New York cheesecake that will trick anyone into believing it's the real deal!	7 ounces gluten-free gingersnap cookies, finely crushed, 0.25 cup margarine, melted, 2 pounds chevre (soft goat cheese) at room temperature, 1.5 cups white sugar, 4 large eggs, room temperature, 0.75 cup coconut milk, 8 ounces cultured coconut milk (coconut milk yogurt), 0.25 cup gluten-free all-purpose baking flour, 1 tablespoon gluten-free vanilla extract	Preheat the oven to 300 degrees F (150 degrees C). Line the bottom of a 9-inch springform pan with parchment paper., Stir gingersnap crumbs and melted margarine in a bowl until well combined. Press crumb mixture into the bottom of the prepared pan and place in the freezer., Beat chèvre and sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, beating until incorporated after each addition. Mix in coconut milk. Mix in coconut yogurt, flour, and vanilla just until incorporated. Pour batter into chilled crust., Bake in the preheated oven for 1 hour. Turn the oven off, keep the door closed, and allow cheesecake to cool inside for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.	558 kcal	43 g	114 mg	2 g	20 g	20 g	504 mg	27 g	35 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	New York Italian Pizza Dough	https://www.allrecipes.com/recipe/213138/new-york-italian-pizza-dough/	4.7	636.0	30.0	6.0	Real New York-style pizza crust is chewy, thin, a little flexible, and dotted with bubbles and charred spots from the intense heat of the brick ovens. This version is kneaded in the bread machine, and develops complex, yeasty flavors from an overnight rise in the refrigerator.	2.5 cups warm water (110 degrees F/45 degrees C), 2 teaspoons salt, 4.5 cups bread flour, 2 teaspoons active dry yeast, 0.25 cup bread flour, or more if needed, 1 tablespoon olive oil	Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape., Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight., The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings., Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.	33 kcal	4 g	NaN	0 g	1 g	0 g	584 mg	NaN	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	New York Spiedies	https://www.allrecipes.com/recipe/145182/new-york-spiedies/	4.2	510.0	10.0	20.0	In this spiedie recipe, tasty garlic and herb marinated beef cubes are skewered and grilled to perfection. Serve on thick white bread or in rolls.	1 cup canola oil, 0.25 cup white vinegar, 1 teaspoon fresh lemon juice, 1 clove garlic, chopped, 1.5 teaspoons dried basil, 1.5 teaspoons dried oregano, 1 teaspoon dried thyme, 0.5 teaspoon dried parsley, 0.5 teaspoon onion powder, 2 bay leaves, 0.5 teaspoon kosher salt, 0.25 teaspoon ground black pepper, 8 wooden skewers, soaked in water for 15 minutes, 2 pounds cubed beef, 8 (1 inch thick) slices French bread	In a large resealable bag, combine canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place beef cubes into marinade, seal the bag, and shake to coat beef. Marinate in the refrigerator overnight, or for up to 3 days., Preheat an outdoor grill for medium heat. Thread beef cubes onto 8 skewers, dividing evenly. Discard marinade., Cook beef skewers on the grill for 15 to 20 minutes, or until cooked to your liking. To serve, place a whole skewer of beef on a slice of French bread. Hold onto beef using bread, and pull the skewer out.	622 kcal	18 g	76 mg	1 g	24 g	11 g	379 mg	1 g	50 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Cheesecake Supreme	https://www.allrecipes.com/recipe/7546/cheesecake-supreme/	4.6	100.0	30.0	70.0	This is the ultimate cheesecake recipe for the best New York-style cheesecake — a creamy, decadent, and delicious dessert that everyone will love.	1.5 cups graham cracker crumbs, 0.5 cup white sugar, 0.25 cup butter, melted, 5 (8 ounce) packages cream cheese, softened, 5 large eggs, 2 egg yolks, 1.75 cups white sugar, 0.25 cup heavy whipping cream, 0.125 cup all-purpose flour	Preheat the oven to 400 degrees F (200 degrees C)., For the crust: Mix graham cracker crumbs, sugar, and melted butter together. Press mixture into the bottom of one 9- or 10-inch springform pan., For the cheesecake filling: Combine cream cheese, eggs, and egg yolks in a large bowl; mix until smooth. Add sugar, heavy cream, and flour. Blend until smooth. Pour batter into the prepared pan., Bake in the preheated oven for 10 minutes, then turn the oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until the filling is set. Let cheesecake cool, then refrigerate.	610 kcal	49 g	231 mg	0 g	11 g	25 g	399 mg	41 g	42 g	0 g	12 servings	1 9- or 10-inch springform pan	NaN
Africa	NaN	New York City	Gina's Italian Butter Cookies	https://www.allrecipes.com/recipe/279153/ginas-italian-butter-cookies/	4.9	45.0	20.0	20.0	Fill these Italian butter cookies with fruit preserves or dip them in chocolate and cover with sprinkles. Perfect for holidays and other celebrations!	2.25 cups cake flour, 1.5 cups all-purpose flour, 1.25 teaspoons baking powder, 1 teaspoon salt, 1 cup unsalted butter, softened, 1 cup white sugar, 0.5 cup vegetable shortening, 4 ounces almond paste, 2 large eggs, 2 teaspoons vanilla extract, 1 teaspoon lemon juice, 0.25 teaspoon almond extract	Preheat the oven to 350 degrees F (175 degrees C)., Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl., Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add flour mixture. Scrape down the bowl, then mix on medium speed until evenly combined, about 30 seconds., Fit a large pastry bag with a French star tip (#864) or an open star tip (4S); fill the pastry bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking., Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.	122 kcal	14 g	18 mg	0 g	2 g	3 g	65 mg	4 g	7 g	0 g	48 servings	NaN	NaN
Africa	NaN	New York City	New York Style Pizza	https://www.allrecipes.com/recipe/80800/new-york-style-pizza/	4.2	85.0	10.0	15.0	Try this no-frills homemade pizza recipe with tomato, fresh basil and plenty of gooey mozzarella the next time you're craving a New York-style pizza.	1 teaspoon active dry yeast, 0.66666668653488 cup warm water (110 degrees F/45 degrees C), 2 cups all-purpose flour, 1 teaspoon salt, 2 tablespoons olive oil, 1 (10 ounce) can tomato sauce, 1 pound shredded mozzarella cheese, 0.5 cup grated Romano cheese, 0.25 cup chopped fresh basil, 1 tablespoon dried oregano, 1 teaspoon red pepper flakes, 2 tablespoons olive oil	Sprinkle yeast over surface of warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in flour, salt, and olive oil. When dough is too thick to stir, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk., Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf., When dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12-inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven., Spread tomato sauce evenly over dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes., Bake for 12 to 15 minutes in the preheated oven, until bottom of crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.	719 kcal	57 g	88 mg	4 g	40 g	16 g	1832 mg	5 g	37 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	Mexican Blackened Corn	https://www.allrecipes.com/recipe/215674/mexican-blackened-corn/	4.8	70.0	30.0	40.0	Kernels of charred corn are blackened in a skillet with a bit of beer, cumin, and cayenne pepper, then sprinkled with Mexican cotija cheese and cilantro for a blast of flavor.	4 slices bacon, 4 ears fresh sweet corn, kernels cut from the cob, 1 teaspoon ground cumin, 0.25 teaspoon sea salt, 0.25 teaspoon ground cayenne pepper, 1 small onion, chopped, 0.5 small red bell pepper, chopped, 2 cloves garlic, chopped, 0.25 cup beer, 0.25 cup crumbled cotija cheese, 0.25 cup chopped fresh cilantro	Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. When cool, chop bacon and set aside., Place corn kernels into a large skillet over high heat; sprinkle cumin, sea salt, and cayenne pepper over corn. Turn corn over with a spatula as it cooks, then stir in onion, red bell pepper, and garlic. Stir corn mixture every few minutes, until it begins to stick in the pan., Pour beer into the pan to help unstick corn; cook and stir until corn develops very dark spots and onion and red bell pepper are soft, about 20 minutes. Remove from heat and sprinkle with chopped bacon, cotija cheese, and cilantro.	179 kcal	21 g	19 mg	3 g	9 g	3 g	429 mg	4 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	Bakery-Style Pizza	https://www.allrecipes.com/recipe/246553/bakery-style-pizza/	4.8	140.0	25.0	15.0	Homemade dough is topped with 2 cheeses and a simple tomato sauce in this recipe for Italian bakery-style, or Brooklyn-style, pizza squares.	1.25 cups warm water, 1 teaspoon active dry yeast, 3 cups bread flour, 1.5 teaspoons fine salt, 0.25 cup olive oil, divided, 1 (28 ounce) can plain crushed tomatoes, 1 (14 ounce) can pizza sauce (such as Don Peppino®), 8 ounces low-moisture whole-milk mozzarella, very thinly sliced, 0.25 cup grated Pecorino Romano cheese	Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes., Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes., Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes., Mix crushed tomatoes and pizza sauce together in a bowl to make sauce., Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza., Let pizza rise in a warm area until puffy, about 1 hour., Preheat oven to 450 degrees F (230 degrees C)., Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.	271 kcal	33 g	20 mg	3 g	11 g	4 g	663 mg	1 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	New York Cheesecake II	https://www.allrecipes.com/recipe/7533/new-york-cheesecake-ii/	4.7	240.0	30.0	50.0	This is a great cheesecake. I get a lot of requests for the recipe.	2 pounds cream cheese, 0.75 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 2 tablespoons cornstarch, 1 cup sour cream, 1.5 cups graham cracker crumbs, 6 tablespoons melted butter, 0.25 cup white sugar	Preheat oven to 400 degrees F (205 degrees C)., Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes., Cream 3/4 cup of the sugar and cream cheese until smooth. Beat in eggs, vanilla, and cornstarch until just mixed. Stir in sour cream until blended. Pour into prepared crust., Bake at 400 degrees F (205 degrees C) for 45 minutes. Turn oven off and leave cake in oven with the door ajar for 3 hours. Serve with your favorite topping.	362 kcal	22 g	103 mg	0 g	6 g	17 g	263 mg	15 g	29 g	0 g	16 servings	1 - 9 or 10 inch springform pan	NaN
Africa	NaN	New York City	Steakhouse Ribs - New York Style	https://www.allrecipes.com/recipe/218092/steakhouse-ribs-new-york-style/	4.5	90.0	15.0	75.0	Pork baby back ribs get a brown sugar and spice rub before being grilled in foil. The tender ribs are then finished off on the grill, basted with steak marinade.	4 pounds pork baby back ribs, 3 tablespoons Dijon mustard, divided, 0.33333334326744 cup firmly packed brown sugar, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 0.5 teaspoon ground cumin, 0.5 cup steak marinade (such as A.1.® Marinades New York Steakhouse)	Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface., Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs., Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate., Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil., Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.	436 kcal	17 g	117 mg	1 g	24 g	11 g	474 mg	13 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Brooklyn Style Pizza Dough	https://www.allrecipes.com/recipe/246552/brooklyn-style-pizza-dough/	4.0	1525.0	30.0	10.0	This is a classic recipe for traditional Brooklyn-style pizza dough. Make it ahead and have it ready for quick, easy, homemade pizza anytime.	3 cups bread flour, divided, or as needed, 1 cup warm water, 1 tablespoon active dry yeast, 0.5 teaspoon salt, 2 tablespoons olive oil	Combine 2 cups bread flour, water, yeast, and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume, about 20 minutes., Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining flour until soft, sticky dough forms, 1 to 2 minutes., Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover with a towel and let rest, about 20 minutes. Rub a few drops of olive oil evenly into a plastic container., Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.	34 kcal	1 g	NaN	0 g	1 g	1 g	147 mg	NaN	3 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Port Huron-Style Coney Sauce	https://www.allrecipes.com/recipe/188903/port-huron-style-coney-sauce/	4.2	130.0	10.0	120.0	This recipe uses ground beef and a variety of spices to make a delicious hot dog topping.	1 pound ground chuck, 1.5 teaspoons chili powder, 0.5 teaspoon ground cinnamon, 2 teaspoons paprika, 0.5 teaspoon ground black pepper, 0.25 teaspoon onion powder, 0.25 teaspoon garlic powder, 0.25 teaspoon ground cumin, 0.25 teaspoon cayenne pepper, 0.25 teaspoon ground allspice, 2 teaspoons prepared yellow mustard, 1 teaspoon beef base, 1 cup water, or more as needed, 3 teaspoons buttery crackers (such as Keebler Club® Crackers)	Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.	116 kcal	2 g	36 mg	1 g	10 g	3 g	57 mg	0 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Old World Escarole and Beans	https://www.allrecipes.com/recipe/130725/old-world-escarole-and-beans/	4.8	25.0	5.0	20.0	After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York.	2 slices bacon, 1 tablespoon olive oil, 1 head escarole, coarsely chopped, 2 cloves garlic, pressed, 1 (15 ounce) can chicken broth, 1 (15.5 ounce) can cannellini beans, rinsed and drained, 0.125 teaspoon crushed red pepper flakes, 2 tablespoons grated Parmesan cheese	Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.	228 kcal	22 g	14 mg	10 g	10 g	3 g	927 mg	1 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	Grilled Garlic Parmesan Crusted Scallops	https://www.allrecipes.com/recipe/220217/grilled-garlic-parmesan-crusted-scallops/	4.5	35.0	10.0	5.0	Succulent scallops are coated with Parmesan cheese and breadcrumbs before being grilled to a perfect golden brown.	0.5 cup fine Italian bread crumbs, 0.25 cup grated Parmesan cheese, 1 teaspoon dried parsley, 0.5 teaspoon garlic salt, 0.5 teaspoon ground black pepper, 0.5 cup olive oil, 16 large sea scallops	Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl., Pour olive oil into a shallow bowl., Rinse scallops under cold water, then dip into the olive oil., Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest., Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes., Preheat an outdoor grill for medium-high heat, and lightly oil the grate., Brush the scallops lightly with more olive oil., Grill on the preheated grill until golden brown on both sides, about 5 minutes.	482 kcal	14 g	54 mg	1 g	29 g	6 g	691 mg	1 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	Baked Chicken Tortellini Alfredo	https://www.allrecipes.com/recipe/273272/baked-chicken-tortellini-alfredo/	4.5	40.0	10.0	30.0	Tortellini is tossed with grilled chicken and a creamy, cheesy Alfredo sauce before it's topped with mozzarella and baked until golden in this easy dinner that's great for a weeknight.	1 (16 ounce) package frozen cheese tortellini, 0.25 cup butter, 0.25 cup all-purpose flour, 1 cup heavy cream, 1 cup chicken broth, 1.5 cups Parmigiano-Reggiano cheese, 0.25 cup dry white wine, 4 cloves garlic, minced, 0.5 teaspoon ground nutmeg, salt and ground black pepper to taste, 0.5 pound grilled chicken, cubed, 2 cups shredded mozzarella cheese, 0.25 cup chopped fresh parsley	Preheat the oven to 350 degrees F (175 degrees C)., Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes., Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2 to 3 minutes. Pour in heavy cream and chicken broth and mix well. Simmer for 5 minutes, making sure not to boil. Add Parmigiano-Reggiano cheese, white wine, garlic, nutmeg, salt, and pepper; stir constantly until cheese is melted and sauce is smooth., Drain tortellini and toss with chicken in an ungreased 11x17-inch casserole dish. Pour sauce on top. Cover with mozzarella cheese., Bake in the preheated oven until cheese is melted and golden brown, 20 to 30 minutes. Garnish with fresh parsley and serve hot.	543 kcal	33 g	129 mg	2 g	30 g	20 g	988 mg	2 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Family Sicilian Sauce and Meatballs	https://www.allrecipes.com/recipe/19316/family-sicilian-sauce-and-meatballs/	4.7	295.0	40.0	255.0	My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA!	3 slices white bread, torn into pieces, 0.25 cup milk or water, 1.5 pounds ground beef, 2 eggs, 0.5 cup grated Romano cheese, 1 pinch dried parsley, 0.75 teaspoon salt, or to taste, 0.25 teaspoon ground black pepper, 3 tablespoons olive oil, 4 onion, chopped, 6 cloves garlic, chopped, 12 (3.5 ounce) links sweet Italian sausage, 1.5 pounds cubed beef brisket, 0.5 pound pork neck bones, 4 (6 ounce) cans tomato paste, 3 (28 ounce) cans crushed tomatoes, 0.5 cup red wine, 4 bay leaves, 0.25 teaspoon ground cinnamon, 0.25 teaspoon dried parsley, 1 teaspoon dried basil, salt and pepper to taste, 3 (16 ounce) packages dry pasta	To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up., To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more., Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside., When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours., Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.	669 kcal	59 g	105 mg	5 g	31 g	13 g	922 mg	6 g	34 g	0 g	24 servings	NaN	NaN
Africa	NaN	New York City	Black and White Cookies	https://www.allrecipes.com/recipe/276641/black-and-white-cookies/	5.0	115.0	30.0	25.0	These black and white cookies are slightly lemon-flavored and topped with a vanilla and chocolate icing to make them extra delicious.	4 cups cake flour, 0.5 teaspoon baking powder, 0.75 teaspoon salt, 1.75 cups white sugar, 1 cup unsalted butter, at room temperature, 2 eggs, at room temperature, 0.5 tablespoon lemon zest, 0.5 teaspoon vanilla extract, 0.25 teaspoon lemon extract, 1 cup milk, 1 tablespoon butter, 4.5 cups sifted confectioners' sugar, 3 tablespoons corn syrup, 1 teaspoon clear vanilla extract, 1 pinch salt, 0.33333334326744 cup water, 1 cup sifted confectioners' sugar, 2 tablespoons sifted confectioners' sugar, 3 ounces semisweet chocolate, chopped, 3 ounces bittersweet chocolate, chopped, 1 tablespoon corn syrup, 1 teaspoon butter, 0.25 teaspoon clear vanilla extract, 8 drops black food coloring, or as needed, 1 tablespoon water, or as needed	Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper., Mix flour, baking powder, and salt together in a medium bowl., Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated., Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet., Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely., While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low., Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes., Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low., Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.	390 kcal	70 g	39 mg	1 g	3 g	7 g	108 mg	48 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	New York City	Spicy Sweet Steak Stir Fry	https://www.allrecipes.com/recipe/231682/spicy-sweet-steak-stir-fry/	2.8	35.0	15.0	20.0	Thin strips of New York steak are stir-fried with broccoli, snap peas, carrots, and bell pepper in a sweet and spicy Chardonnay wine sauce.	2 tablespoons dark sesame oil, 0.5 pound New York steak, cut into 1/4-inch strips, 1 cup frozen broccoli florets, 1 cup frozen sugar snap peas, 1 cup baby carrots, cut into 1/4-inch pieces, 1 green bell pepper, cut into chunks, 1 cup Chardonnay wine, 2 tablespoons honey, 2 tablespoons dark soy sauce, 1 teaspoon red pepper flakes	Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop., Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.	298 kcal	21 g	36 mg	4 g	19 g	2 g	525 mg	12 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York City	New York Chicken	https://www.allrecipes.com/recipe/216713/new-york-chicken/	4.5	65.0	15.0	50.0	This recipe for baked chicken calls for cream cheese and cream of mushroom soup.	2 tablespoons olive oil, 2 cloves garlic, minced, 1 tablespoon chopped fresh rosemary, or more to taste, salt and ground black pepper to taste, 6 skinless, boneless chicken breast halves, 1 (8 ounce) package cream cheese, softened, 1 (10.5 ounce) can cream of mushroom soup, 1 cup white wine	Preheat an oven to 350 degrees F (175 degrees C)., Heat the olive oil in a skillet over high heat. Cook the garlic in the hot oil until fragrant, 2 to 3 minutes. Season with the rosemary, salt, and pepper. Add the chicken to the skillet and cook until completely browned, about 5 minutes per side; transfer the chicken to a 9x13-inch baking dish, reserving the pan drippings., Stir the cream cheese, cream of mushroom soup, white wine, and the drippings from the skillet together in a bowl; pour over the chicken., Bake in the preheated oven until the chicken is cooked completely and no longer pink in the middle, 45 to 50 minutes.	363 kcal	6 g	100 mg	0 g	26 g	10 g	481 mg	1 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York City	Mary's Cheesecake	https://www.allrecipes.com/recipe/25604/marys-cheesecake/	4.7	120.0	15.0	65.0	This recipe was passed down from my husband's grandmother. You will love this New York-style cheesecake. The longer it's refrigerated, the better. Enjoy!	2.5 cups graham cracker crumbs, 0.25 cup white sugar, 0.5 cup margarine, softened, 4 (8 ounce) packages cream cheese, softened, 1.5 cups white sugar, 1 pint heavy cream, 2 tablespoons all-purpose flour, 7 eggs, 2 teaspoons lemon juice, 2 teaspoons vanilla extract	Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and margarine until well blended . Press mixture into a 9 inch springform pan., In a large bowl, beat cream cheese with sugar until smooth. In a separate bowl, combine cream, flour, eggs, lemon juice and vanilla. Beat together, and then pour into cream cheese mixture. Mix well. Pour filling into prepared graham cracker crust., Bake in the preheated oven for 65 minutes. Turn off oven, and cool cake in oven for 30 minutes. Prop door open and cool in oven for an additional 30 minutes. Remove from oven and cool completely. Refrigerate for as long as possible before serving.	525 kcal	35 g	184 mg	0 g	9 g	21 g	353 mg	26 g	40 g	0 g	16 servings	NaN	NaN
Africa	NaN	New York City	Grilled Italian Sausage	https://www.allrecipes.com/recipe/272991/grilled-italian-sausage/	4.0	25.0	10.0	15.0	A cast iron skillet is all you'll need to make this quick and easy grilled sausage with pepper and onions, ready for stuffing into Italian sub rolls.	1 (12 ounce) package Italian sausage links, 2 medium onions, peeled and sliced, 1 red bell pepper, cut into strips	Heat a cast iron skillet over medium-high heat. Add sausage and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes., Transfer sausage to a plate, leaving juices behind in the skillet. Add onions and red bell pepper; cook and stir until brown and tender, 5 to 10 minutes.	310 kcal	13 g	45 mg	2 g	16 g	8 g	946 mg	5 g	22 g	0 g	3 servings	NaN	NaN
Africa	NaN	New York City	Raspados de Tamarindo (Tamarind Ices)	https://www.allrecipes.com/recipe/231800/raspados-de-tamarindo-tamarind-ices/	4.0	55.0	20.0	35.0	A sweet and tangy tamarind syrup is poured over shaved ice for an authentic and refreshing hot-weather treat.	1 pound tamarind pods, peeled and thoroughly cleaned, 8 cups water, divided, 5 cups white sugar, 0.25 cup water, or as desired, 10 cups shaved ice, or as needed	Place tamarind pods, cleaned of all shells and peels, into a saucepan. Pour in 3 cups water, or as needed to cover, and bring to a boil. Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes., Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds. Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture. If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture., Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes. Stir sugar into tamarind mixture until sugar has dissolved. If mixture is too thick, add 1/4 cup water. Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.	496 kcal	129 g	NaN	3 g	2 g	NaN	27 mg	100 g	NaN	0 g	10 servings	NaN	NaN
Africa	NaN	New York City	Navy Potatoes	https://www.allrecipes.com/recipe/216356/navy-potatoes/	4.1	130.0	30.0	40.0	Simple, buttery baked potato wedges have a crunchy flour coating.	6 large potatoes, peeled and quartered lengthwise, 1 cup butter, divided, or more as needed, 2 cups all purpose flour, salt and ground black pepper to taste	Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour., Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Melt 1/2 cup of butter in a small saucepan over low heat; pour it into a shallow dish. Mix flour, salt, and pepper in a second shallow dish. Roll potato wedges in the seasoned flour, then dip into the butter. Arrange potato wedges on the baking sheet. Melt and add more butter for dipping as you go along (the flour makes it thick)., Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	8 servings	NaN	NaN
Africa	NaN	New York City	Diplomat Cocktail	https://www.allrecipes.com/recipe/233466/diplomat-cocktail/	5.0	10.0	10.0	NaN	This summery cocktail from the Vig Bar in New York City has a delightfully fresh flavor, thanks to plenty of fresh cucumber, a little lime juice, and elderflower liqueur.	3 cubes ice, 4 thick slices fresh cucumber, 1 dash lime juice, 1 dash simple syrup, 0.75 cup ice, 2 fluid ounces gin (such as Hendrick's), 1 fluid ounce elderflower liqueur (such as St. Germain®), 1 slice cucumber for garnish, 1 splash club soda	Place 3 ice cubes into a pint glass. Place 4 thick cucumber slices into glass, top with lime juice and simple syrup, and muddle thoroughly until cucumber pieces are juicy and broken up, about 10 seconds., Fill pint glass about 3/4 full of ice; pour gin and elderflower liqueur over ice. Shake gently and strain into a cocktail glass. Add 1 or 2 small pieces of muddled cucumber. Garnish with 1 slice of cucumber and add splash of club soda. Serve with straw.	280 kcal	20 g	NaN	1 g	1 g	NaN	8 mg	14 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	New York City	Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon	https://www.allrecipes.com/recipe/235704/roasted-butternut-squash-and-sweet-potato-bisque-with-smoked-applewood-bacon/	4.4	105.0	15.0	90.0	This roasted butternut squash and sweet potato bisque is perfectly spiced and topped with a crumbled slice of applewood bacon.	1 (2 pound) butternut squash - peeled, seeded, and cubed, 1 pound sweet potatoes, peeled and cubed, 2 tablespoons olive oil, salt and ground black pepper to taste, 8 slices applewood-smoked bacon, 1 tablespoon butter, 1 large onion, chopped, 2 cloves garlic, chopped, 0.5 cup white wine, 1.5 quarts chicken stock, 1.5 cups half-and-half, 1 teaspoon ground nutmeg	Preheat oven to 375 degrees F (190 degrees C)., Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet., Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes., Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon., Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes., Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes., Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes., Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven., Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.	282 kcal	30 g	31 mg	4 g	8 g	6 g	788 mg	6 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Maple Syrup Pie	https://www.allrecipes.com/recipe/240899/maple-syrup-pie/	2.5	85.0	10.0	45.0	Maple syrup pie, made with maple syrup, brown sugar, and condensed milk, is a sweet and decadent dessert for any time of the year.	1 unbaked pie crust, 1.5 cups maple syrup, 0.5 cup brown sugar, 0.5 cup 2% evaporated milk (such as Carnation®), 2 eggs	Preheat oven to 350 degrees F (175 degrees C). Press pie crust into an 8-inch pie dish., Mix maple syrup, brown sugar, evaporated milk, and eggs together in a bowl; pour into pie crust., Bake in the preheated oven until mostly set in the middle, about 45 minutes. Cool pie until middle has begun to completely set, about 30 minutes more.	341 kcal	60 g	51 mg	1 g	4 g	3 g	159 mg	46 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Sarah Contona's Sweet Potato Pie	https://www.allrecipes.com/recipe/29906/sarah-contonas-sweet-potato-pie/	4.6	90.0	30.0	60.0	Melted marshmallows top a creamy sweet potato filling in a sweet graham cracker crust. This pie can be prepared the night before the dinner without the marshmallows. Reheat the pie and melt the marshmallows on top just before serving!	1.5 cups crushed graham crackers, 0.5 teaspoon ground cinnamon, 2 tablespoons brown sugar, 0.5 cup butter, melted, 1 (8 ounce) package cream cheese, softened, 1 (29 ounce) can sweet potatoes, drained and mashed, 0.25 cup packed brown sugar, 0.25 cup light cream, 2 eggs, lightly beaten, 2 tablespoons vanilla, 1 (10.5 ounce) package miniature marshmallows	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan., In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned., In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust., Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.	558 kcal	76 g	108 mg	2 g	7 g	14 g	381 mg	42 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Coffee and Donuts Ice Cream	https://www.allrecipes.com/recipe/212817/coffee-and-donuts-ice-cream/	5.0	400.0	30.0	NaN	Delectable homemade coffee ice cream has chunks of doughnuts.	4 marble crullers (fried twisted stick doughnuts), 1 cup milk, 2 tablespoons instant coffee granules, 2 eggs, 0.75 cup white sugar, 2 cups heavy cream	Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside., Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool., Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy., Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.	346 kcal	28 g	104 mg	1 g	5 g	13 g	190 mg	19 g	25 g	0 g	10 servings	NaN	NaN
Africa	NaN	New York City	Creamy Apple Cider Float	https://www.allrecipes.com/recipe/235483/creamy-apple-cider-float/	5.0	20.0	5.0	15.0	Hot mulled apple cider with a scoop of ice cream is the perfect fall treat.	1 quart apple cider, 2 tablespoons mulling spices, or to taste, 12 scoops vanilla ice cream	Heat apple cider and mulling spices in a saucepan over low heat. Bring to a simmer and steep until flavors blend, about 15 minutes. Divide cider between 12 mugs and add a scoop of ice cream to each mug.	86 kcal	16 g	9 mg	0 g	1 g	1 g	26 mg	14 g	2 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York City	Cathy's Version of Brooklyn Diner Coconut Cake	https://www.allrecipes.com/recipe/218033/cathys-version-of-brooklyn-diner-coconut-cake/	4.4	65.0	15.0	20.0	Here's a light and very easy coconut cake all ready to fill and frost with your favorite coconut frosting.	3 cups sifted cake flour, 2.5 teaspoons baking powder, 0.5 teaspoon salt, 1 cup butter at room temperature, 2 cups white sugar, 4 eggs, 1 cup coconut milk, 1 teaspoon almond extract, 1 teaspoon vanilla extract	Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl., In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans., Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.	687 kcal	93 g	154 mg	1 g	8 g	21 g	501 mg	50 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York City	Slow Cooker 5-Mushroom Barley Soup	https://www.allrecipes.com/recipe/220343/slow-cooker-5-mushroom-barley-soup/	4.0	500.0	20.0	480.0	Sourcing your mushrooms at an Asian grocery store will make it easier to find such varieties as brown beech, oyster, and shiitake all in one stop.	3 cups water, 1 cup barley, 4 cups beef broth, 1 cup milk, 2 tablespoons olive oil, 1 cup diced onion, 0.5 cup diced celery, 0.5 cup diced carrot, 1 tablespoon finely chopped garlic, 1 (6 ounce) package sliced white mushrooms, 0.5 cup chopped brown beech mushrooms, 0.5 cup chopped oyster mushrooms, 0.25 cup dried shiitake mushrooms, 0.25 cup dried black mushrooms, broken into small pieces, 1 (10.75 ounce) can condensed cream of mushroom soup, 0.5 teaspoon salt, 0.5 teaspoon ground mixed peppercorns	Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker., Cover and cook on High for 1 hour., Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.	271 kcal	39 g	3 mg	8 g	10 g	2 g	1092 mg	6 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Garlic-Parmesan Wing Sauce	https://www.allrecipes.com/recipe/234405/garlic-parmesan-wing-sauce/	4.6	10.0	10.0	NaN	This garlic-Parmesan sauce is made in one bowl with just five simple pantry ingredients for a deliciously different savory sauce for chicken wings.	0.5 cup butter, melted, 0.5 cup grated Parmesan cheese, 1 teaspoon garlic powder, 0.5 teaspoon onion salt, 0.25 teaspoon freshly ground black pepper	Mix butter, Parmesan cheese, garlic powder, onion salt, and black pepper in a bowl until well combined.	83 kcal	0 g	23 mg	NaN	1 g	5 g	181 mg	0 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Buffalo Cauliflower	https://www.allrecipes.com/recipe/239616/buffalo-cauliflower/	4.3	55.0	15.0	30.0	Buffalo cauliflower is a tasty appetizer of cauliflower coated in seasoned, gluten-free breading, oven-roasted, and brushed with hot honey sauce.	olive oil cooking spray, 1 cup water, 0.75 cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour), 0.5 teaspoon garlic powder, or to taste, salt and ground black pepper to taste, 2 heads cauliflower, cut into bite-size pieces, 2 tablespoons butter, 0.5 cup hot pepper sauce (such as Frank's RedHot®), 1 teaspoon honey	Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray., Whisk together water, flour, garlic powder, salt, and pepper in a large bowl until batter is smooth and somewhat runny. Add cauliflower pieces to batter and mix until evenly coated; spread onto the prepared baking sheet., Bake in the preheated oven until lightly browned, 20 to 25 minutes. Set aside., Melt butter in a saucepan over medium heat. Remove from heat; stir in hot pepper sauce and honey until smooth. Brush hot sauce mixture over each cauliflower piece, repeating until all is used., Return to the oven and bake until cauliflower is browned, about 10 minutes. Let cool for 10 to 15 minutes before serving.	218 kcal	36 g	15 mg	10 g	9 g	4 g	907 mg	10 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Homemade Taco Seasoning Mix	https://www.allrecipes.com/recipe/222165/homemade-taco-seasoning-mix/	4.7	5.0	5.0	NaN	This mild taco seasoning blend is easy to make at home with the right spices, such as chili powder, paprika, onion powder, garlic powder, and cumin.	2 teaspoons hot chili powder, 1.5 teaspoons paprika, 1 teaspoon onion powder, 0.5 teaspoon sea salt, 0.5 teaspoon garlic powder, 0.5 teaspoon ground cumin, 0.5 teaspoon oregano, 0.25 teaspoon freshly ground black pepper, or to taste, 1 pinch cayenne pepper, or to taste, 1 pinch red pepper flakes, or to taste	Gather all ingredients., Combine chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl; mix well.	12 kcal	2 g	NaN	1 g	1 g	0 g	235 mg	1 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Gochujang Sauce	https://www.allrecipes.com/recipe/242123/gochujang-sauce/	4.7	5.0	5.0	NaN	This gochujang sauce, made with chile paste, soy sauce, sesame seeds, garlic, and a little sugar, can be used in dipping sauces, soups, or marinades.	2 tablespoons gochujang (Korean chile paste), 2 tablespoons diagonally sliced green onions, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, minced, 2 teaspoons toasted sesame seeds, 2 teaspoons white sugar, 2 teaspoons grated ginger, 1 teaspoon sesame oil	Whisk chile paste, green onions, soy sauce, vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.	39 kcal	4 g	NaN	0 g	1 g	0 g	544 mg	2 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Buffalo Shrimp	https://www.allrecipes.com/recipe/26349/buffalo-shrimp/	4.7	40.0	15.0	10.0	Succulent shrimp twice-coated in seasoned flour and deep fried, then coated in an extremely spicy butter sauce. Perfect for those who crave the heat. For added heat, slice up some fresh cayenne or jalapeno peppers to sprinkle over the top. Serve with lemon wedges and blue cheese dressing on the side.	2 cups all-purpose flour, 2 tablespoons Creole-style seasoning, 1 tablespoon garlic powder, 1 tablespoon ground cayenne pepper, 1 teaspoon onion powder, 1 teaspoon freshly ground black pepper, 1 pound large shrimp, peeled and deveined with tails attached, 4 cups oil for frying, 6 ounces hot pepper sauce, 2.5 tablespoons butter, melted, 4 cloves garlic, minced, 1 teaspoon ground cayenne pepper	Combine flour, Creole-style seasoning, garlic powder, cayenne pepper, onion powder, and black pepper in a large resealable plastic bag., Rinse shrimp under cold water and place them in flour mixture. Seal the bag and shake until shrimp are well coated with flour mixture. Spread coated shrimp on a baking sheet and place in the refrigerator for 15 to 20 minutes. Set aside flour mixture in the bag., Meanwhile, make sauce: Whisk together hot sauce, butter, garlic, and cayenne pepper in a small bowl; set aside., Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C)., Remove shrimp from the refrigerator and shake once more in flour mixture; discard flour mixture., Working in batches, fry shrimp in hot oil until opaque, 2 to 3 minutes. Use a slotted spoon to remove fried shrimp to a serving bowl and coat with sauce.	626 kcal	54 g	199 mg	3 g	30 g	8 g	2129 mg	2 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Beef on Weck	https://www.allrecipes.com/recipe/162533/beef-on-weck/	4.4	20.0	10.0	10.0	An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.	3 cups prepared au jus sauce, 2 pounds thinly sliced roast beef, 6 Kaiser rolls, split, 2 teaspoons kosher salt, 2 teaspoons caraway seeds, 0.25 cup prepared horseradish	Preheat the oven to 300 degrees F (150 degrees C)., Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds., Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.	315 kcal	28 g	73 mg	2 g	36 g	2 g	2479 mg	2 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Original Blue Cheese Coleslaw	https://www.allrecipes.com/recipe/202454/original-blue-cheese-coleslaw/	4.6	15.0	15.0	NaN	An easy, fast coleslaw gets a refreshingly tangy blue cheese and lemon dressing. Make it with bagged coleslaw mix.	1 cup crumbled blue cheese, 2 lemons, juiced, 0.33333334326744 cup mayonnaise, salt and black pepper to taste, 6 stalks celery, thinly sliced, 4 green onions with tops, thinly sliced, 1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots	Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.	236 kcal	12 g	28 mg	2 g	6 g	6 g	434 mg	1 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Bacon-Wrapped Pickles	https://www.allrecipes.com/recipe/270529/bacon-wrapped-pickles/	4.8	25.0	10.0	15.0	Bring something new to the party with this easy 4-ingredient recipe for bacon-wrapped pickles served with ranch dressing.	8 pickle spears, 2 ounces cream cheese, chilled, 8 slices bacon, 0.25 cup ranch dressing	Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper., Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet., Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.	117 kcal	2 g	20 mg	0 g	4 g	3 g	688 mg	1 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Rule of 3 - Garlic Buffalo Wing Sauce	https://www.allrecipes.com/recipe/244750/rule-of-3-garlic-buffalo-wing-sauce/	4.5	10.0	5.0	5.0	Garlic buffalo wing sauce with plenty of garlic powder and butter is a tasty and rich addition to chicken wings.	3 tablespoons butter, 3 tablespoons garlic powder, 3 cups hot pepper sauce (such as Frank's RedHot®), 3 tablespoons white vinegar	Melt butter in a saucepan over low heat; stir in garlic powder until dissolved. Add hot sauce and vinegar to butter mixture; bring to a boil. Remove saucepan from heat.	19 kcal	1 g	4 mg	0 g	0 g	1 g	750 mg	1 g	2 g	0 g	24 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Buffalo Sauce	https://www.allrecipes.com/recipe/25512/buffalo-sauce/	4.5	15.0	5.0	10.0	Here's a simple hot sauce for dipping and coating Buffalo wings and chicken tenders!	1 cup red pepper sauce, 1 cup Italian-style salad dressing, 0.5 cup butter	In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.	76 kcal	1 g	12 mg	NaN	0 g	3 g	523 mg	1 g	8 g	0 g	20 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Roasted Buffalo Brussels Sprouts	https://www.allrecipes.com/recipe/258880/roasted-buffalo-brussels-sprouts/	4.7	32.0	10.0	22.0	Baked Brussels sprouts with butter and hot sauce are transformed into a Buffalo-flavored side dish, much like Buffalo wings, but vegetarian.	1 pound Brussels sprouts, trimmed and halved, 1 tablespoon olive oil, salt and ground black pepper to taste, 3 tablespoons butter, 3 tablespoons hot sauce (such as Frank's RedHot ®)	Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil., Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet., Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl., Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.	156 kcal	10 g	23 mg	4 g	4 g	6 g	406 mg	3 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	The Perfect Buffalo Wing Sauce	https://www.allrecipes.com/recipe/244792/the-perfect-buffalo-wing-sauce/	4.7	10.0	5.0	5.0	This Buffalo wing sauce is not too mild and not too hot and is perfect for serving with wings at barbeques and picnics.	1 (12 fluid ounce) can or bottle hot pepper sauce (such as Frank's RedHot®), 0.25 cup unsalted butter, 1 tablespoon apple cider vinegar, 1 teaspoon white sugar	Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.	112 kcal	2 g	31 mg	0 g	1 g	7 g	2222 mg	1 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Steve's Bourbon Buffalo Wing Sauce	https://www.allrecipes.com/recipe/215002/steves-bourbon-buffalo-wing-sauce/	4.8	25.0	5.0	20.0	Try this sticky, Bourbon-spiked alternative to buttery hot sauce for your next batch of chicken wings.	0.25 cup bourbon whiskey, 0.25 cup packed brown sugar, 0.33333334326744 cup ketchup, 1 tablespoon white vinegar, 1 tablespoon hot sauce (such as Frank's RedHot ®), 0.25 teaspoon cayenne pepper, 0.25 teaspoon garlic powder, 1 tablespoon honey, 2 tablespoons butter	Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.	234 kcal	31 g	20 mg	0 g	1 g	5 g	481 mg	30 g	8 g	0 g	3 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Slow Cooker Root Beer Pulled Pork	https://www.allrecipes.com/recipe/241143/slow-cooker-root-beer-pulled-pork/	4.4	495.0	15.0	480.0	This root beer pulled pork recipe is easy and tasty. Root beer, liquid smoke, and garlic are all you need for this favorite dish to serve with BBQ.	1 (4 pound) pork shoulder roast, 2 tablespoons coarse kosher salt, or to taste, 1 (12 fluid ounce) can or bottle root beer, 1 (4 fluid ounce) bottle liquid smoke flavoring, or to taste, 4 cloves garlic	Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top., Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.	345 kcal	4 g	72 mg	NaN	19 g	8 g	1211 mg	4 g	28 g	0 g	10 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Cheeseburger Quesadilla	https://www.allrecipes.com/recipe/246761/cheeseburger-quesadilla/	4.5	40.0	15.0	25.0	These cheeseburger quesadillas are made with all your favorite cheeseburger fixings (beef, cheese, and condiments) cooked between tortillas.	1 teaspoon butter, 0.5 small yellow onion, chopped, 2 pounds ground beef, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon ground black pepper, 0.5 teaspoon garlic powder, cooking spray, 8 (8 inch) flour tortillas, 2 cups shredded Colby cheese, 4 teaspoons ketchup, or to taste, 4 teaspoons yellow mustard, or to taste, 4 teaspoons sweet relish, or to taste	Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from the heat, drain liquid from beef, and let sit for 2 minutes., Meanwhile, heat a griddle or flat pan over medium heat and spray with cooking spray., Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand., Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.	1054 kcal	62 g	196 mg	4 g	60 g	28 g	1728 mg	4 g	62 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Crispy Buffalo Shrimp	https://www.allrecipes.com/recipe/245595/crispy-buffalo-shrimp/	4.9	30.0	25.0	5.0	This baked buffalo shrimp recipe combines deep-fried shrimp with the flavors of buffalo wings for a crowd-pleasing appetizer, just right for any casual gathering.	vegetable oil for frying, 0.5 cup all-purpose flour, plus more for dusting, 1.5 teaspoons lemon pepper seasoning, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1 pinch cayenne pepper, 2 eggs, 1 teaspoon milk, 30 frozen medium shrimp - thawed, shelled, and deveined, 0.25 cup hot pepper sauce (such as Frank's RedHot®), or to taste	Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)., Combine flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne together in a bowl. Whisk eggs and milk together in a second bowl., Pat shrimp dry with paper towels. Dip each shrimp in egg mixture, then flour mixture to evenly coat. Transfer shrimp to a baking sheet until ready to fry. Sprinkle additional flour as needed to fully cover., Cook shrimp, 8 to 10 at a time, in hot oil until golden brown and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp., Toss shrimp together with hot sauce in a large bowl until each piece is coated.	234 kcal	9 g	138 mg	0 g	12 g	3 g	942 mg	0 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Bocconcini Salad	https://www.allrecipes.com/recipe/16960/bocconcini-salad/	4.3	20.0	20.0	NaN	Bite-size balls of fresh mozzarella, known as bocconcini, make up this great salad made with cherry tomatoes, bell pepper, arugula, and fresh basil. It's a version of the popular 'insalata caprese.'	1 pound bocconcini (bite-size mozzarella balls), 8 cherry tomatoes, halved, 0.5 cup chopped green bell pepper, 0.5 cup chopped celery, 0.5 cup Belgian endive leaves, 0.5 cup coarsely chopped arugula, stems included, 1.5 tablespoons fresh lemon juice, 3 tablespoons extra virgin olive oil, 2 tablespoons chopped fresh basil leaves, salt and freshly ground black pepper	In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula., Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing. Transfer salad to individual serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.	449 kcal	6 g	90 mg	1 g	26 g	16 g	875 mg	2 g	36 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Buffalo Chicken Sauce	https://www.allrecipes.com/recipe/20891/buffalo-chicken-sauce/	4.4	20.0	NaN	5.0	Melted butter and spicy hot sauce blended together to help those Buffalo wings fly!	1.5 cups butter, 1 (12 fluid ounce) can or bottle hot sauce	Melt butter in a small saucepan over medium heat, or in a microwave-safe bowl in the microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed; set aside until mixture starts to set.	103 kcal	0 g	31 mg	NaN	0 g	7 g	452 mg	0 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Scott's Buffalo Wing Sauce	https://www.allrecipes.com/recipe/180745/scotts-buffalo-wing-sauce/	4.5	25.0	5.0	20.0	A little sweet, a little spicy, and a lot delicious when tossed with fried or grilled chicken wings.	0.5 cup butter, 0.33333334326744 cup hot pepper sauce, 0.33333334326744 cup ketchup, 2 tablespoons honey	Combine the butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Use as a sauce for cooked chicken wings or pieces.	206 kcal	11 g	49 mg	0 g	1 g	12 g	704 mg	11 g	19 g	0 g	5 servings	1 1/4 cup sauce	NaN
Africa	NaN	Buffalo, NY Recipes	Spicy Buffalo Chex Mix	https://www.allrecipes.com/recipe/245754/spicy-buffalo-chex-mix/	4.2	41.0	10.0	31.0	Pass around bowls of this quick and easy homemade Chex mix with spicy, Buffalo-wing flavor at your next party.	0.5 cup butter, 0.5 cup hot sauce, 1 (1 ounce) package dry ranch-flavored seasoning mix, 6 cups crispy rice cereal squares (such as Rice Chex®), 4 cups crispy wheat cereal squares (such as Wheat Chex®), 1.75 cups dry-roasted peanuts, 1.5 cups fish-shaped pretzel crackers (such as Pepperidge Farm® Goldish®), 1.5 cups Parmesan-flavored fish-shaped crackers (such as Pepperidge Farm® Goldish®)	Preheat oven to 350 degrees F (175 degrees C)., Heat butter in a microwave-safe bowl in the microwave until melted, 25 to 30 seconds. Add hot sauce and microwave until heated through, 20 to 30 seconds more. Stir in ranch seasoning., Combine rice cereal squares, wheat cereal squares, peanuts, pretzel crackers, and Parmesan-flavored crackers in a large bowl. Pour in butter mixture; mix thoroughly to coat. Spread in 2 ungreased 9x13-inch baking pans., Bake in the preheated oven until golden, about 15 minutes. Remove from oven and stir well. Return to the oven; bake until dried, about 15 minutes more. Spread on paper towels to cool.	153 kcal	14 g	8 mg	2 g	4 g	3 g	396 mg	1 g	9 g	0 g	30 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Buttermilk Blue Cheese Dressing	https://www.allrecipes.com/recipe/219901/buttermilk-blue-cheese-dressing/	4.6	485.0	5.0	NaN	A simple recipe for blue cheese dressing is made with buttermilk and mayonnaise.	1 cup buttermilk, 1 cup mayonnaise, 1 (4 ounce) package crumbled blue cheese, 0.125 teaspoon garlic powder, 0.125 teaspoon ground black pepper	Stir the buttermilk, mayonnaise, blue cheese, garlic powder, and black pepper together in a bowl., Cover bowl with plastic wrap and refrigerate overnight before serving.	104 kcal	1 g	9 mg	NaN	2 g	2 g	154 mg	1 g	11 g	0 g	20 servings	2 1/2 cups	NaN
Africa	NaN	Buffalo, NY Recipes	Basil Pan-Seared Scallops over Pasta	https://www.allrecipes.com/recipe/53382/basil-pan-seared-scallops-over-pasta/	4.2	30.0	10.0	20.0	Lemon and dried basil flavor scallops as they're pan-seared in butter and tossed with bow-tie pasta in this easy dish that tastes like you slaved away in the kitchen.	1 (16 ounce) box farfalle (bow-tie) pasta, 24 scallops, rinsed and drained, 0.75 cup olive oil, divided, 0.25 cup lemon juice, 1.5 teaspoons dried garlic flakes, divided, 1 teaspoon salt, divided, 0.5 teaspoon ground black pepper, 2 tablespoons dried basil, divided, 1 tablespoon whipped butter, 0.5 cup whipped butter	Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes., Meanwhile, place scallops into a large bowl., Mix 1/4 cup oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and pepper in a bowl until combined; pour mixture over scallops and stir to coat. Transfer seasoned scallops to a large baking dish or plate; arrange in a single layer. Sprinkle 1 tablespoon dried basil over top side of scallops., Melt 1 tablespoon butter in a large skillet over medium-high heat. Place 1/2 of the scallops, basil-side down, into the melted butter; cook until dark golden brown, 3 to 4 minutes per side. Transfer to a plate and cook remaining scallops in the skillet., Heat remaining 1/2 cup butter, 1/2 cup oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt in a small saucepan over medium heat until butter melts, 2 to 3 minutes., Drain pasta and return to the pot. Pour hot butter sauce over top and toss to combine. Divide pasta onto plates and top with scallops.	522 kcal	46 g	38 mg	3 g	16 g	8 g	453 mg	1 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Onion Dip	https://www.allrecipes.com/recipe/219902/onion-dip/	3.4	5.0	5.0	NaN	This simple mayonnaise-based dip is made with fresh minced onion, soy sauce, and vinegar.	0.25 cup mayonnaise, 1 tablespoon distilled white vinegar, 1 tablespoon soy sauce, 1.5 teaspoons water, or more as needed, 1 tablespoon minced onion	Stir the mayonnaise, white vinegar, soy sauce, and water together in a bowl just until combined. Add more water as desired for thinner consistency. Stir in minced onion., Cover with plastic wrap and refrigerate until cold.	68 kcal	1 g	4 mg	NaN	0 g	1 g	203 mg	0 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Air Fryer Buffalo-Ranch Potato Wedges	https://www.allrecipes.com/recipe/279780/air-fryer-buffalo-ranch-potato-wedges/	NaN	46.0	10.0	36.0	Cayenne pepper sauce and ranch dressing mix are used to spice up these easy air-fried potato wedges.	2 medium Russet potatoes, cut into wedges, 0.25 cup cayenne pepper sauce (such as Frank's® RedHot®), 2 tablespoons olive oil, 2 tablespoons ranch dressing mix, 1 teaspoon salt	Preheat an air fryer to 400 degrees F (200 degrees C)., Combine potatoes, pepper sauce, olive oil, ranch dressing mix, and salt in a large bowl; stir until potatoes are evenly coated., Place 8 wedges in the air fryer basket and cook for 8 minutes. Use tongs to return the wedges to the bowl with the sauce and give them another stir. Return back in the basket and cook for 10 minutes more, shaking halfway through cook time. Repeat with remaining 8 potato wedges.	152 kcal	21 g	NaN	2 g	2 g	1 g	1203 mg	1 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Buffalo Turkey Meatloaf	https://www.allrecipes.com/recipe/245760/buffalo-turkey-meatloaf/	4.0	65.0	20.0	45.0	Fans of Buffalo flavor will love this turkey meatloaf glazed with butter and hot sauce and served with from-scratch blue cheese dressing.	cooking spray, 1 (20 ounce) package ground turkey, 1 small onion, grated, salt and ground black pepper to taste, 0.25 cup butter, 0.5 cup hot pepper sauce (such as Frank's RedHot®), 1 teaspoon garlic powder, or to taste, 1 teaspoon onion powder, or to taste, 1 cup sour cream, 0.5 cup mayonnaise, 0.5 cup blue cheese crumbles, 0.5 teaspoon garlic powder, or to taste, 0.5 teaspoon onion powder, or to taste, 1 pinch black pepper, or to taste	Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; spray lightly with cooking spray., Combine ground turkey, grated onion, salt, and black pepper in a large bowl; mix to combine. Transfer turkey mixture to baking pan and shape into a loaf., Bake meatloaf in the preheated oven until light golden, about 40 minutes., Melt butter in a small saucepan over low heat. Stir in hot pepper sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Pour evenly over meatloaf., Return meatloaf to the oven and cook until flavors are absorbed, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., Combine sour cream, mayonnaise, and blue cheese crumbs in a bowl to make blue cheese dressing. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and black pepper. Serve alongside meatloaf.	707 kcal	7 g	184 mg	1 g	35 g	24 g	1363 mg	2 g	61 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Spicy Buffalo-Style Meatballs	https://www.allrecipes.com/recipe/237334/spicy-buffalo-style-meatballs/	4.3	35.0	15.0	20.0	A spicy sauce familiar to fans of Buffalo-style chicken wings is used to bring heat to homemade meatballs in this recipe.	1 pound ground beef, 0.5 cup gluten-free quick-cooking oats, 1 small onion, chopped, 1 large egg, 0.25 cup water, 1 teaspoon garlic powder, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 2 tablespoons hot sauce, or more to taste, 2 tablespoons butter, melted, 1 tablespoon honey	Preheat oven to 375 degrees F (190 degrees C)., Mix ground beef, oats, onion, egg, water, garlic powder, salt, and black pepper together in a large bowl; shape into 1-inch balls and arrange into a large baking dish., Bake in preheated oven until very firm, hot, and grey in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain fat from the dish., Stir hot sauce, butter, and honey together in a bowl until smooth; pour over the meatballs. Turn meatballs to coat.	339 kcal	14 g	133 mg	2 g	23 g	10 g	602 mg	6 g	21 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Spicy Buffalo Dip	https://www.allrecipes.com/recipe/240300/spicy-buffalo-dip/	4.3	10.0	10.0	NaN	Spicy Buffalo dip, made with Greek yogurt, plenty of hot sauce, and cayenne pepper, is a hot addition to the appetizer table; serve with chips and vegetables.	0.5 cup Greek yogurt, 2 tablespoons hot sauce, 1 tablespoon white sugar, 1 teaspoon lemon juice, 0.5 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch salt	Mix Greek yogurt, hot sauce, sugar, lemon juice, cayenne pepper, garlic powder, and salt together in a bowl.	24 kcal	2 g	3 mg	0 g	1 g	1 g	120 mg	2 g	1 g	0 g	8 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Roasted Winter Squash Seeds Buffalo Hot Wings-Style	https://www.allrecipes.com/recipe/239857/roasted-winter-squash-seeds-buffalo-hot-wings-style/	5.0	55.0	10.0	30.0	Toasting pumpkin seeds is an autumnal tradition that should be extended to seeds other varietals of winter squash. Use this recipe to do them Buffalo-style.	1 cup winter squash seeds, rinsed clean and patted dry, 1 tablespoon butter, melted, 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)	Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil., Stir seeds, butter, and cayenne pepper sauce together in a bowl to coat the seeds completely; spread onto prepared baking sheet., Roast seeds to desired crispness, 30 to 45 minutes; cool completely on baking sheet before serving.	213 kcal	6 g	8 mg	1 g	9 g	5 g	119 mg	0 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Coconut Buffalo Chip Cookies	https://www.allrecipes.com/recipe/230427/coconut-buffalo-chip-cookies/	4.7	90.0	20.0	10.0	Standard chocolate chip cookie dough is loaded up with coconut, corn flakes, and raisins creating a buffalo chip cookie, also known as 'everything but the kitchen sink' cookie.	2 cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 cup coconut oil, 1 cup lightly packed brown sugar, 1 cup white sugar, 2 eggs, 1.5 teaspoons vanilla extract, 1 cup rolled oats, 1 cup crushed corn flakes, 1 cup chocolate chips, 0.5 cup shredded coconut, 0.5 cup raisins	Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets., Mix flour, cocoa powder, baking powder, and baking soda together in a bowl., Beat coconut oil, brown sugar, and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut, and raisins into the batter., Drop rounded tablespoonfuls of batter onto the prepared baking sheet., Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the pans for 10 minutes before removing to cool completely on a wire rack.	200 kcal	27 g	12 mg	1 g	2 g	8 g	76 mg	17 g	10 g	0 g	30 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Buffalo Shrimp Dip	https://www.allrecipes.com/recipe/278204/buffalo-shrimp-dip/	NaN	30.0	10.0	20.0	Reduced-fat ingredients give creamy texture and spicy flavor to this quick and easy Buffalo shrimp dip that's perfect for a party.	cooking spray, 4 ounces reduced-fat cream cheese, softened, 0.5 cup reduced-fat sour cream, 0.5 cup hot sauce (such as Frank's® RedHot), 1 teaspoon white wine vinegar, 0.75 cup shredded reduced-fat Mexican cheese blend (such as Sargento®), divided, 2 cups large peeled and deveined cooked shrimp, diced	Preheat the oven to 375 degrees F (190 degrees C). Spray an oven-safe 8x8- or 9x9-inch baking dish or pie dish lightly with cooking spray (or use a Misto®)., Combine cream cheese, sour cream, hot sauce, and vinegar in a bowl. Add 1/4 cup of Mexican cheese and mix until smooth. Mix in shrimp. Spread into the prepared baking dish. Top with remaining Mexican cheese., Bake in the preheated oven until hot and cheese is melted, 20 to 25 minutes.	117 kcal	2 g	84 mg	NaN	12 g	4 g	565 mg	0 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Buffalochef's Strawberry Rhubarb Pie	https://www.allrecipes.com/recipe/216995/buffalochefs-strawberry-rhubarb-pie/	4.7	150.0	30.0	60.0	Crystallized ginger adds its special warm taste to this fancy strawberry-rhubarb pie. There's a crumb topping right underneath the pretty latticed top crust. Perfect for Mother's Day!	0.5 cup white sugar, 0.5 cup all-purpose flour, 1 teaspoon ground cinnamon, 0.25 cup chilled butter, 1 recipe pastry for a 9-inch double crust pie, 1 pint fresh strawberries, sliced, 0.75 pound rhubarb, chopped, 1.3333333730698 cups white sugar, 3 tablespoons minced crystallized ginger, 0.25 cup all-purpose flour, 0.5 teaspoon freshly grated nutmeg, 0.25 teaspoon ground cinnamon, 0.125 teaspoon salt, 3 eggs	Preheat oven to 425 degrees F (220 degrees C). Roll out half the pie crust pastry to a circle about 11 inches in diameter, and fit the crust into a 9-inch pie dish. Place the pie dish onto a rimmed baking sheet., Whisk together 1/2 cup of sugar, 1/2 cup of flour, and 1 teaspoon of cinnamon in a bowl. With a pastry cutter, chop in the butter until the topping resembles crumbs; set the topping aside., In another bowl, stir together the strawberries, rhubarb, 1 1/3 cup of sugar, crystallized ginger, 1/4 cup of flour, nutmeg, 1/4 teaspoon of cinnamon, and salt until thoroughly combined; beat in the eggs., Roll the rest of the pastry out into an 11-inch circle, and cut the crust into 1/2-inch wide strips. Spoon the strawberry-rhubarb filling into the bottom crust, and sprinkle the crumb topping evenly all over the filling. Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Press the crust edges with a fork dipped in a little flour to make a crimped edge., Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees C (175 degrees C) until the pie is bubbling, and the crust and crumb topping are lightly browned, 45 to 50 more minutes. Cool pie at least 1 hour before serving.	557 kcal	83 g	85 mg	4 g	7 g	8 g	341 mg	50 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Buffalo, NY Recipes	Ed's Party Time Buffalo Shrimp	https://www.allrecipes.com/recipe/245753/eds-party-time-buffalo-shrimp/	4.3	76.0	30.0	16.0	Deep-fried battered shrimp are coated in Buffalo sauce for a hot and spicy appetizer recipe fit for feeding a crowd when it's party time.	cooking spray, 2 (16 ounce) packages frozen shrimp (41 to 60 per pound) - thawed, peeled, and tails left on, 4 eggs, 4 cups all-purpose flour, 0.5 cup Italian bread crumbs, 1 teaspoon salt, 1 teaspoon ground black pepper, 0.5 teaspoon cornstarch, canola oil for frying, 1 cup buttery spread (such as Smart Balance®), 0.5 cup cayenne pepper sauce (such as Frank's® RedHot®), or to taste, 1 teaspoon garlic powder, 1 tablespoon corn syrup, or to taste	Grease 2 baking sheets with cooking spray., Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water., Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat., Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets., Chill shrimp until batter is set, about 30 minutes., Heat oil in a deep-fryer or large saucepan., Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain., Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup., Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.	75 kcal	6 g	27 mg	0 g	3 g	1 g	121 mg	0 g	5 g	0 g	80 servings	NaN	NaN
Africa	NaN	New York	NaN	https://www.allrecipes.com/article/manhattan-special-coffee-soda/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	New York	Fried Chicken Wings	https://www.allrecipes.com/recipe/241152/fried-chicken-wings/	4.7	50.0	10.0	10.0	Fried chicken wings tossed in Buffalo wing sauce for the ultimate game day snack. A double coating of seasoned flour makes these wings extra crispy.	12 small chicken wings, 0.25 teaspoon seasoned salt, or to taste, 1 cup all-purpose flour, 1 teaspoon coarse salt, 0.5 teaspoon ground black pepper, 0.25 teaspoon cayenne pepper, 0.25 teaspoon ground paprika, 2 quarts vegetable oil for frying, 1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste	Season chicken wings lightly with seasoned salt., Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes., Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes., Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C)., Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C)., Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.	531 kcal	25 g	37 mg	1 g	16 g	7 g	1768 mg	0 g	41 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	Garlic-Parmesan Wing Sauce	https://www.allrecipes.com/recipe/234405/garlic-parmesan-wing-sauce/	4.6	10.0	10.0	NaN	This garlic-Parmesan sauce is made in one bowl with just five simple pantry ingredients for a deliciously different savory sauce for chicken wings.	0.5 cup butter, melted, 0.5 cup grated Parmesan cheese, 1 teaspoon garlic powder, 0.5 teaspoon onion salt, 0.25 teaspoon freshly ground black pepper	Mix butter, Parmesan cheese, garlic powder, onion salt, and black pepper in a bowl until well combined.	83 kcal	0 g	23 mg	NaN	1 g	5 g	181 mg	0 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	Sausage, Peppers, Onions, and Potato Bake	https://www.allrecipes.com/recipe/214500/sausage-peppers-onions-and-potato-bake/	4.6	60.0	20.0	40.0	Sausage and potatoes are a classic combination. Combined with peppers, onion, and white wine, this easy Italian bake always delivers.	2 teaspoons olive oil, 2 pounds Italian sausage links, cut into 2-inch pieces, 0.25 cup olive oil, 4 large potatoes, peeled and thickly sliced, 2 large green bell peppers, seeded and cut into wedges, 2 large red bell peppers, seeded and cut into wedges, 3 large onions, cut into wedges, 0.5 cup white wine, 0.5 cup chicken stock, 1 teaspoon Italian seasoning, salt and freshly ground black pepper to taste	Gather all ingredients., Preheat oven to 400 degrees F (200 degrees C)., Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned, 5 to 10 minutes. Transfer cooked sausage to a large baking dish., Pour 1/4 cup of olive oil into the skillet, and cook potatoes, stirring occasionally, until browned, about 10 minutes., Place the potatoes into the baking dish, leaving some oil in the skillet., Cook and stir green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes., Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper., Gently stir sausage, potatoes, and vegetables together., Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.	539 kcal	46 g	45 mg	7 g	20 g	9 g	1041 mg	7 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	Chantal's New York Cheesecake	https://www.allrecipes.com/recipe/8350/chantals-new-york-cheesecake/	4.7	450.0	30.0	60.0	This New York cheesecake recipe is super easy to make. Why go out to get this favorite dessert when you can make your own at home? Delicious!	15 graham crackers, crushed, 2 tablespoons butter, melted, 4 (8 ounce) packages cream cheese, 1.5 cups white sugar, 0.75 cup milk, 4 eggs, 1 cup sour cream, 0.25 cup all-purpose flour, 1 tablespoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan., Mix graham cracker crumbs and melted butter together in a medium bowl until well combined., Press onto the bottom of the prepared pan to make a packed crust., Mix cream cheese and sugar together in a large bowl until smooth. Blend in milk, then mix in eggs, one at a time, until just combined., Add sour cream, flour, and vanilla; mix until smooth., Pour filling onto prepared crust. Bake in the preheated oven for 1 hour., Turn the oven off; let cheesecake cool in the oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until serving.	533 kcal	44 g	159 mg	1 g	10 g	21 g	380 mg	32 g	36 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	Syracuse Salt Potatoes	https://www.allrecipes.com/recipe/141785/syracuse-salt-potatoes/	4.7	30.0	10.0	20.0	Syracuse salt potatoes are a classic Upstate NY specialty dating back to the salt mines in the 1800s. Not only are they easy but they are tasty too.	4 pounds new potatoes, 1.5 cups fine salt, 8 tablespoons butter, melted	Wash potatoes and set aside., Fill a large pot with water; stir in salt until fully dissolved and no salt sinks to the bottom of the pot. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot and let the salt crust develop., While potatoes are cooking, melt butter in a small pan over medium-high heat, or in the microwave. Drizzle over hot potatoes.	277 kcal	40 g	31 mg	5 g	5 g	7 g	95 mg	2 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	Real NY Jewish Rye Bread	https://www.allrecipes.com/recipe/230396/real-ny-jewish-rye-bread/	4.8	205.0	20.0	35.0	This delicious rye bread is flavored with sour pickle juice and caraway seeds to create a crusty, unique-tasting loaf of New York-style rye bread.	2 cups unbleached bread flour (such as King Arthur®), 1 cup dark rye flour, 3 tablespoons dry potato flakes, 2 tablespoons caraway seeds, 1.5 tablespoons demerara sugar, 2.5 teaspoons instant yeast, 1.5 teaspoons sea salt, 1 cup warm water, 0.25 cup canola oil, 0.25 cup sour pickle juice	Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients., Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes., Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes., Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour., Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes., Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C)., Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out. Remove loaf from the pan and cool on a wire rack.	148 kcal	23 g	NaN	3 g	4 g	0 g	191 mg	1 g	5 g	0 g	14 servings	NaN	NaN
Africa	NaN	New York	Manhattan Cocktail	https://www.allrecipes.com/recipe/222415/manhattan-cocktail/	4.6	5.0	5.0	NaN	A straightforward recipe for a Manhattan, made with rye whiskey, vermouth, a dash of bitters, and a maraschino cherry for a true classic cocktail.	2 fluid ounces rye whiskey, 0.5 fluid ounce sweet vermouth, 1 dash Angostura bitters, 1 cup ice cubes, 1 maraschino cherry	Gather all ingredients., Combine whiskey, vermouth, and bitters in a cocktail mixing glass. Add ice and stir until chilled., Strain into a chilled cocktail glass and garnish with a maraschino cherry.	169 kcal	4 g	NaN	0 g	NaN	NaN	2 mg	1 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	New York	Buffalo Cauliflower	https://www.allrecipes.com/recipe/239616/buffalo-cauliflower/	4.3	55.0	15.0	30.0	Buffalo cauliflower is a tasty appetizer of cauliflower coated in seasoned, gluten-free breading, oven-roasted, and brushed with hot honey sauce.	olive oil cooking spray, 1 cup water, 0.75 cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour), 0.5 teaspoon garlic powder, or to taste, salt and ground black pepper to taste, 2 heads cauliflower, cut into bite-size pieces, 2 tablespoons butter, 0.5 cup hot pepper sauce (such as Frank's RedHot®), 1 teaspoon honey	Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray., Whisk together water, flour, garlic powder, salt, and pepper in a large bowl until batter is smooth and somewhat runny. Add cauliflower pieces to batter and mix until evenly coated; spread onto the prepared baking sheet., Bake in the preheated oven until lightly browned, 20 to 25 minutes. Set aside., Melt butter in a saucepan over medium heat. Remove from heat; stir in hot pepper sauce and honey until smooth. Brush hot sauce mixture over each cauliflower piece, repeating until all is used., Return to the oven and bake until cauliflower is browned, about 10 minutes. Let cool for 10 to 15 minutes before serving.	218 kcal	36 g	15 mg	10 g	9 g	4 g	907 mg	10 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Homemade Taco Seasoning Mix	https://www.allrecipes.com/recipe/222165/homemade-taco-seasoning-mix/	4.7	5.0	5.0	NaN	This mild taco seasoning blend is easy to make at home with the right spices, such as chili powder, paprika, onion powder, garlic powder, and cumin.	2 teaspoons hot chili powder, 1.5 teaspoons paprika, 1 teaspoon onion powder, 0.5 teaspoon sea salt, 0.5 teaspoon garlic powder, 0.5 teaspoon ground cumin, 0.5 teaspoon oregano, 0.25 teaspoon freshly ground black pepper, or to taste, 1 pinch cayenne pepper, or to taste, 1 pinch red pepper flakes, or to taste	Gather all ingredients., Combine chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl; mix well.	12 kcal	2 g	NaN	1 g	1 g	0 g	235 mg	1 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Chicken Riggies	https://www.allrecipes.com/recipe/166181/chicken-riggies/	4.4	50.0	25.0	25.0	Chicken riggies is made with rigatoni pasta mixed with sautéed chicken and spicy peppers in a creamy red sauce in this Utica, New York specialty.	1 (16 ounce) package rigatoni pasta, 3 tablespoons extra-virgin olive oil, 1.5 pounds skinless, boneless chicken breast, cut in bite-sized pieces, salt and ground black pepper to taste, 1 onion, diced, 2 Cubanelle peppers, seeded and thinly sliced, 3 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 3 roasted red peppers, drained and chopped, 2 hot cherry peppers, seeded and minced, 0.5 cup heavy cream, 0.5 cup grated Parmesan cheese	Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm., Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove chicken from the skillet and keep warm., Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers; bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes., Stir in pasta, then garnish with Parmesan cheese.	614 kcal	71 g	92 mg	7 g	38 g	8 g	576 mg	5 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	Brick-Oven Pizza (Brooklyn Style)	https://www.allrecipes.com/recipe/70801/brick-oven-pizza-brooklyn-style/	4.8	1005.0	30.0	10.0	This brick-oven pizza recipe uses slow-rising dough, fresh mozzarella, crushed tomatoes, and fresh basil. It's best enjoyed with an ice-cold beer.	0.25 cup warm water, 1 teaspoon active dry yeast, 1 cup cold water, 1 teaspoon salt, 3 cups bread flour, 1 tablespoon extra-virgin olive oil, 6 ounces low moisture mozzarella cheese, thinly sliced, 0.5 teaspoon dried oregano, 0.25 teaspoon freshly ground black pepper, 0.5 cup no salt added canned crushed tomatoes, 2 tablespoons extra-virgin olive oil, 6 leaves fresh basil, torn	Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated., Knead dough on a floured surface until smooth, about 10 minutes. Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise., Make the pizzas: Remove dough from the refrigerator one hour prior to using., Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour., Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel., Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top., With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone., Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes., Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve., Follow Steps 5 through 9 to make the second pizza.	145 kcal	19 g	7 mg	1 g	6 g	2 g	213 mg	0 g	5 g	0 g	16 servings	NaN	NaN
Africa	NaN	New York	Cornell Chicken	https://www.allrecipes.com/recipe/221091/cornell-chicken/	4.7	305.0	10.0	50.0	Dr. Baker's Cornell chicken recipe remains a favorite after more than 50 years. An easy seasoned apple cider marinade keeps it moist and flavorful.	2 cups cider vinegar, 1 cup vegetable oil, 1 large egg, 3 tablespoons salt, 1 tablespoon poultry seasoning, 0.5 teaspoon ground black pepper, 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half	Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth., Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade., Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.	633 kcal	1 g	127 mg	0 g	33 g	10 g	3588 mg	0 g	54 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	Chef John's Cheese Blintzes	https://www.allrecipes.com/recipe/242406/chef-johns-cheese-blintzes/	4.7	90.0	20.0	30.0	Chef John's cheese blintzes, filled with a lemony ricotta and cream cheese mixture, are perfect for a special brunch. Try them with a fresh berry sauce.	1 cup milk, 1 cup all-purpose flour, 0.25 cup cold water, 3 large eggs, 2 tablespoons vegetable oil, 1 tablespoon white sugar, 0.5 teaspoon salt, 0.25 teaspoon vanilla extract, cooking spray, 1 tablespoon butter, or as needed, 1.5 cups ricotta cheese, strained if wet, 0.5 cup cream cheese, at room temperature, 1 large egg, 3 tablespoons powdered sugar, divided, or more as needed, 1 medium lemon, zested, 1 pinch salt	Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes., Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed., When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter. Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute. Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes., Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish., Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly. Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom., Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish., Bake in the preheated oven to firm up the filling, about 12 minutes., Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.	452 kcal	33 g	207 mg	1 g	19 g	13 g	518 mg	10 g	27 g	0 g	5 servings	NaN	NaN
Africa	NaN	New York	Gochujang Sauce	https://www.allrecipes.com/recipe/242123/gochujang-sauce/	4.7	5.0	5.0	NaN	This gochujang sauce, made with chile paste, soy sauce, sesame seeds, garlic, and a little sugar, can be used in dipping sauces, soups, or marinades.	2 tablespoons gochujang (Korean chile paste), 2 tablespoons diagonally sliced green onions, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, minced, 2 teaspoons toasted sesame seeds, 2 teaspoons white sugar, 2 teaspoons grated ginger, 1 teaspoon sesame oil	Whisk chile paste, green onions, soy sauce, vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.	39 kcal	4 g	NaN	0 g	1 g	0 g	544 mg	2 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Buffalo Chicken and Roasted Potato Casserole	https://www.allrecipes.com/recipe/229964/buffalo-chicken-and-roasted-potato-casserole/	4.6	80.0	20.0	60.0	This buffalo chicken casserole with plenty of spicy flavors mimics the taste of Buffalo chicken wings and baked potatoes for a favorite combination.	cooking spray, 6 tablespoons hot pepper sauce, 0.33333334326744 cup olive oil, 2 tablespoons garlic powder, 1 tablespoon freshly ground black pepper, 1 tablespoon paprika, 1.5 teaspoons salt, 8 potatoes, cut into 1/2-inch cubes, 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch cubes, 2 cups shredded Mexican cheese blend (such as Great Value Fiesta Blend®), 1 cup crumbled cooked bacon, 1 cup diced green onions	Preheat the oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray., Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat., Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in the skillet., Mix chicken into remaining sauce and allow to marinate while potatoes roast., Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes., Reduce oven heat to 400 degrees F (205 degrees C)., Spread chicken cubes over roasted potatoes. Sprinkle shredded cheese, cooked bacon, and green onions over chicken. Return to the oven., Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.	501 kcal	34 g	93 mg	5 g	34 g	10 g	1245 mg	2 g	26 g	0 g	10 servings	NaN	NaN
Africa	NaN	New York	Southern Comfort Manhattan	https://www.allrecipes.com/recipe/94362/southern-comfort-manhattan/	4.6	5.0	5.0	NaN	This Southern Comfort recipe makes a fabulous Manhattan cocktail with vermouth and aromatic bitters that's fruity, spicy, and incredibly delicious.	1 cup ice cubes, or as needed, 2 (1.5 fluid ounce) jiggers Southern Comfort liqueur, 1 (1.5 fluid ounce) jigger sweet vermouth, 2 dashes aromatic bitters, 1 maraschino cherry	Fill a cocktail shaker with ice. Pour in Southern Comfort, vermouth, and aromatic bitters. Cover and shake until the outside of the shaker has frosted. Strain into a highball glass with or without ice, then garnish with maraschino cherry.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	New York	Buffalo Shrimp	https://www.allrecipes.com/recipe/26349/buffalo-shrimp/	4.7	40.0	15.0	10.0	Succulent shrimp twice-coated in seasoned flour and deep fried, then coated in an extremely spicy butter sauce. Perfect for those who crave the heat. For added heat, slice up some fresh cayenne or jalapeno peppers to sprinkle over the top. Serve with lemon wedges and blue cheese dressing on the side.	2 cups all-purpose flour, 2 tablespoons Creole-style seasoning, 1 tablespoon garlic powder, 1 tablespoon ground cayenne pepper, 1 teaspoon onion powder, 1 teaspoon freshly ground black pepper, 1 pound large shrimp, peeled and deveined with tails attached, 4 cups oil for frying, 6 ounces hot pepper sauce, 2.5 tablespoons butter, melted, 4 cloves garlic, minced, 1 teaspoon ground cayenne pepper	Combine flour, Creole-style seasoning, garlic powder, cayenne pepper, onion powder, and black pepper in a large resealable plastic bag., Rinse shrimp under cold water and place them in flour mixture. Seal the bag and shake until shrimp are well coated with flour mixture. Spread coated shrimp on a baking sheet and place in the refrigerator for 15 to 20 minutes. Set aside flour mixture in the bag., Meanwhile, make sauce: Whisk together hot sauce, butter, garlic, and cayenne pepper in a small bowl; set aside., Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C)., Remove shrimp from the refrigerator and shake once more in flour mixture; discard flour mixture., Working in batches, fry shrimp in hot oil until opaque, 2 to 3 minutes. Use a slotted spoon to remove fried shrimp to a serving bowl and coat with sauce.	626 kcal	54 g	199 mg	3 g	30 g	8 g	2129 mg	2 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Tiramisu Cheesecake	https://www.allrecipes.com/recipe/7757/tiramisu-cheesecake/	4.5	295.0	25.0	40.0	This tiramisu cheesecake has a ladyfinger crumb crust, a rich cream cheese, mascarpone, and espresso filling, and a light dusting of chocolate.	1 (12 ounce) package ladyfingers, 0.25 cup unsalted butter, melted, 2 tablespoons coffee-flavored liqueur, 3 (8 ounce) packages cream cheese, softened, 1 (8 ounce) container mascarpone cheese, softened, 1 cup white sugar, 2 tablespoons coffee-flavored liqueur, 0.25 cup all-purpose flour, 2 large eggs, 1 teaspoon heavy cream, or more as needed, 0.25 ounce semisweet chocolate	Preheat the oven to 350 degrees F (175 degrees C). Place a pan of water on the lowest oven rack., Make the crust: Crush ladyfingers into fine crumbs. Place crumbs into a bowl with melted butter and coffee-flavored liqueur; stir until evenly combined. Press into the bottom of a 9-inch springform pan., Make the filling: Beat cream cheese, mascarpone cheese, and sugar in a large bowl with an electric mixer until very smooth, 2 to 3 minutes. Scrape down the sides of the bowl and mix in coffee-flavored liqueur. Add flour and eggs; mix on low speed just until smooth. If batter seems too thick, mix in heavy cream. Pour batter over the crust., Bake on the center rack of the preheated oven until just set, 40 to 45 minutes., Open the oven door, turn off the heat, and leave cheesecake to cool on the center rack for 20 minutes., Remove from the oven, transfer to a wire rack to cool completely, about 30 more minutes., Refrigerate for at least 3 hours, or overnight., Just before serving, grate semisweet chocolate over the top.	528 kcal	40 g	188 mg	1 g	10 g	21 g	256 mg	20 g	36 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	New York Cheesecake	https://www.allrecipes.com/recipe/135201/new-york-cheesecake/	4.7	455.0	40.0	55.0	This New York cheesecake recipe with sour cream topping features a buttery graham crust and a creamy, silky smooth texture that's irresistibly good.	1.5 cups graham cracker crumbs, 0.33333334326744 cup butter, melted, 0.25 cup white sugar, 3 (8 ounce) packages cream cheese, room temperature, 1 cup white sugar, 4 large eggs, room temperature, 1 tablespoon vanilla extract, 1 teaspoon cream of tartar, 1 pint sour cream, 0.5 cup white sugar, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C)., Make crust: Mix together graham crumbs, melted butter, and sugar in a medium bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Set aside., Make cheesecake: Mix together cream cheese and sugar in a large bowl with an electric mixer until smooth. Blend in eggs, vanilla, and cream of tartar. Pour over crust in the pan., Bake in the preheated oven until the center is set, about 50 minutes. Allow to cool on the counter for 5 minutes., While cheesecake is cooling, make topping: Mix together sour cream, sugar, and vanilla in a medium bowl until smooth., Pour topping over cheesecake, starting from the sides of the pan and working your way to the center., Return cheesecake to the oven until topping is set, about 5 minutes. Allow to cool in the pan to room temperature. Chill in the refrigerator for at least 6 hours before serving.	509 kcal	41 g	154 mg	0 g	8 g	21 g	310 mg	33 g	35 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	Garbage Plate Sauce	https://www.allrecipes.com/recipe/208884/garbage-plate-sauce/	4.6	45.0	5.0	40.0	Garbage plate sauce hails from Rochester, New York. This deliciously seasoned meat sauce is usually poured over macaroni salad or home fries.	0.5 pound ground beef, 1.25 cups water, plus more as needed, 1 tablespoon white vinegar, 0.5 teaspoon paprika, 0.5 teaspoon black pepper, 0.25 teaspoon chili powder, 0.25 teaspoon cayenne pepper, 0.25 teaspoon salt, 0.25 teaspoon ground allspice, 0.25 teaspoon ground cloves, 0.25 teaspoon ground cumin, 0.25 teaspoon ground thyme, 0.25 teaspoon ground cinnamon	Cook ground beef in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease., Transfer cooked beef to a blender and process until finely minced., Return minced, cooked beef to the skillet. Add 1 1/4 cups water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon. Bring to a simmer over medium heat, then cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.	104 kcal	1 g	34 mg	1 g	10 g	3 g	183 mg	0 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	True Manhattan	https://www.allrecipes.com/recipe/55027/true-manhattan/	4.3	5.0	5.0	NaN	This Manhattan recipe is the best! This classic cocktail can be served straight up or on the rocks. Most Manhattan drinkers like it stirred, not shaken.	1 cup ice cubes, or as needed, 0.5 fluid ounce sweet vermouth, 2 fluid ounces whiskey, 1 dash bitters, 1 maraschino cherry for garnish	Fill a mixing glass with ice cubes. Pour in vermouth, then whiskey. Stir, then strain into a cocktail glass. Add bitters and garnish with cherry.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	New York	Beef Fajitas	https://www.allrecipes.com/recipe/231448/beef-fajitas/	4.7	275.0	20.0	15.0	These beef fajitas make a tasty dinner! Loaded with thin slices of marinated New York strip steak, they're topped with salsa and Mexican cheese.	0.25 cup olive oil, 1 medium lime, juiced, 3 tablespoons chopped fresh cilantro, 2 tablespoons finely chopped onion, 3 cloves garlic, finely chopped, 1.5 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 (8 ounce) boneless New York strip steaks, cut into thin strips, 8 (6 inch) white corn tortillas, or more as needed, 1 (8 ounce) jar salsa, 1 (8 ounce) package shredded Mexican cheese blend	Whisk oil, lime juice, cilantro, onion, garlic, cumin, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 8 hours., When ready to cook, heat a large skillet over medium heat. Add steak and marinade; cook and stir until steak is browned and cooked through and all liquid is absorbed, 15 to 20 minutes., Serve on tortillas with salsa and Mexican cheese.	699 kcal	31 g	121 mg	5 g	50 g	18 g	1451 mg	3 g	42 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Beef on Weck	https://www.allrecipes.com/recipe/162533/beef-on-weck/	4.4	20.0	10.0	10.0	An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.	3 cups prepared au jus sauce, 2 pounds thinly sliced roast beef, 6 Kaiser rolls, split, 2 teaspoons kosher salt, 2 teaspoons caraway seeds, 0.25 cup prepared horseradish	Preheat the oven to 300 degrees F (150 degrees C)., Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds., Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.	315 kcal	28 g	73 mg	2 g	36 g	2 g	2479 mg	2 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	Egg Cream	https://www.allrecipes.com/recipe/167351/egg-cream/	4.1	5.0	5.0	NaN	This is an old NYC classic from back in the days of soda and milkshake shops. This always reminds me of Sunday mornings with my father.	0.5 cup seltzer water, 0.5 cup milk, chocolate syrup, or to taste	Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.	114 kcal	18 g	10 mg	1 g	4 g	2 g	67 mg	15 g	3 g	0 g	1 serving	NaN	NaN
Africa	NaN	New York	Buffalo-Style Chicken Pizza	https://www.allrecipes.com/recipe/23735/buffalo-style-chicken-pizza/	4.5	25.0	15.0	5.0	This Buffalo chicken pizza has your favorite appetizer fixings (chicken, hot sauce, and blue cheese) topped with mozzarella on a crispy pizza crust.	3 cooked chicken breasts, diced, 1 (2 ounce) bottle hot sauce, 2 tablespoons butter, melted, 1 (8 ounce) bottle blue cheese salad dressing, 1 (16 inch) prepared pizza crust, 1 (8 ounce) package shredded mozzarella cheese	Preheat the oven to 425 degrees F (220 degrees C)., Mix chicken, hot sauce, and melted butter in a bowl until well combined., Place crust onto a rimmed baking sheet or pizza pan. Spread salad dressing over crust, then top with chicken mixture and sprinkle with mozzarella., Bake in the preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let sit a few minutes before slicing.	428 kcal	40 g	28 mg	1 g	14 g	7 g	1085 mg	NaN	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	New York	Buffalo Chicken Wings I	https://www.allrecipes.com/recipe/8947/buffalo-chicken-wings-i/	4.7	25.0	10.0	15.0	Deep-fried chicken wings are simmered in butter and hot sauce to pack quite a kick.	1 quart vegetable oil for deep frying, 24 chicken wings, tips removed and wings cut in half at joint, 4 tablespoons butter, 1 tablespoon distilled white vinegar, 5 tablespoons hot pepper sauce, salt and pepper to taste	Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels., Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.	256 kcal	0 g	46 mg	NaN	10 g	7 g	302 mg	0 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	Blueberry Cookies	https://www.allrecipes.com/recipe/11440/blueberry-cookies/	4.3	0.0	NaN	NaN	Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.	2.5 cups all-purpose flour, 2 teaspoons baking powder, 1 pinch salt, 0.5 cup butter, 1 cup white sugar, 2 eggs, beaten, 0.5 teaspoon lemon extract, 0.5 cup milk, 1 cup fresh blueberries	Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet., Sift together flour, baking powder and salt., In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries., Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart., Bake 12 to 15 minutes.	252 kcal	39 g	52 mg	1 g	4 g	5 g	152 mg	19 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	Pumpernickel Bread II	https://www.allrecipes.com/recipe/7020/pumpernickel-bread-ii/	4.1	150.0	30.0	60.0	With just a hint of sweetness from molasses and brown sugar, this cocoa-darkened rye bread also relies on bread flour and cornmeal to avoid the heaviness associated with most European rye breads.	2 cups warm milk, 2 tablespoons vegetable oil, 4 tablespoons molasses, 3.25 cups bread flour, 1.3333300352097 cups rye flour, 0.5 cup cornmeal, 1.3333300352097 teaspoons salt, 2.6666700839996 teaspoons active dry yeast, 4 tablespoons unsweetened cocoa powder, 2.6666700839996 tablespoons brown sugar	Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes., Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour., Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.	218 kcal	41 g	3 mg	3 g	6 g	1 g	226 mg	7 g	4 g	0 g	15 servings	9 -1/2x5 inch loaf (2 pounds)	NaN
Africa	NaN	New York	Carne Asada Tacos	https://www.allrecipes.com/recipe/37336/carne-asada-tacos/	4.5	75.0	30.0	45.0	You will love these easy and flavorful tacos! Strips of beef are marinated in lime and pepper, then quickly sauteed, and served in soft corn tortillas with tomatillo sauce and your favorite toppings!	1.5 pounds boneless beef top sirloin, cut into thin bite-size slices, 0.5 teaspoon salt, 1 teaspoon freshly ground black pepper, crushed red pepper to taste, 1 lime, 1 (28 ounce) can tomatillos, 2 fresh jalapeno peppers, seeded, 4 tablespoons canola oil, divided, 1 (10.5 ounce) can beef broth, 12 (6 inch) corn tortillas, 0.5 large onion, chopped, 2 tomatoes, chopped, 1 avocado - peeled, pitted and sliced, 1 bunch fresh cilantro, chopped, 1 lemon	Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes., In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish., Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions., To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.	472 kcal	40 g	69 mg	13 g	30 g	4 g	873 mg	5 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	New York Cheesecake III	https://www.allrecipes.com/recipe/8229/new-york-cheesecake-iii/	4.7	0.0	NaN	NaN	A dense, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.	1.5 cups all-purpose flour, 0.33333334326744 cup white sugar, 1 egg, beaten, 0.5 cup butter, softened, 2.5 pounds cream cheese, softened, 1.75 cups white sugar, 3 tablespoons all-purpose flour, 5 eggs, 2 egg yolks, 0.25 cup heavy whipping cream	Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead., To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool., Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend., Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center., Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.	493 kcal	38 g	194 mg	0 g	10 g	21 g	280 mg	26 g	34 g	0 g	16 servings	NaN	NaN
Africa	NaN	New York	Red Wine Reduction Steak Sauce	https://www.allrecipes.com/recipe/213139/red-wine-reduction-steak-sauce/	4.4	70.0	20.0	50.0	If your plans for a special dinner include a fine steak or an elegant beef roast, make this complex red wine sauce to accompany it.	3 tablespoons butter, 0.5 yellow onion, chopped, 0.5 red onion, chopped, 2 large shallots, chopped, 2 tablespoons minced garlic, 1 roma (plum) tomato, chopped, 1 pound carrots, chopped, 0.75 pound fresh mushrooms, sliced, 1 (14 ounce) can beef broth, 1.25 cups Merlot wine, divided	Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes., Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.	252 kcal	25 g	23 mg	5 g	6 g	6 g	477 mg	10 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Grilled Chicken Spiedies	https://www.allrecipes.com/recipe/228371/grilled-chicken-spiedies/	4.6	1467.0	15.0	12.0	Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.	0.75 cup white wine vinegar, 0.5 cup olive oil, 0.25 cup freshly squeezed lemon juice, 0.5 cup fresh mint leaves, 6 cloves garlic, 4 teaspoons white sugar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 0.5 teaspoon red pepper flakes, 0.5 teaspoon freshly ground black pepper, 3 pounds boneless skinless chicken thighs, cut into 3 pieces, 6 skewers, 6 Italian-style hoagie buns	Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds., Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally., Preheat an outdoor grill for high heat and lightly oil the grate., Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes., Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes., Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.	875 kcal	73 g	140 mg	4 g	50 g	9 g	1278 mg	8 g	41 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	Chef John's Kummelweck Rolls	https://www.allrecipes.com/recipe/240134/chef-johns-kummelweck-rolls/	4.8	140.0	30.0	20.0	Kummelweck rolls are fragrant caraway buns used to make Beef on Weck sandwiches, which are a regional specialty in Western New York.	3.25 cups all-purpose flour, divided, 1 cup warm water (105 degrees F/41 degrees C), 1 (.25 ounce) package active dry yeast, 2.5 tablespoons vegetable oil, divided, 1 large egg white, 1 tablespoon sugar, 1.5 teaspoons salt, 1 teaspoon honey, or more to taste, 1 large egg white, 2 teaspoons water, 0.5 teaspoon caraway seeds, or to taste, coarse sea salt to taste	Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes., Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes., Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours., Line a baking sheet with a silicone baking mat., Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes., Preheat oven to 425 degrees F (220 degrees C)., Whisk 1 egg white and 2 teaspoons water together in a small bowl. Use kitchen shears to cut an X at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt., Bake in the preheated oven until golden brown, 18 to 20 minutes.	159 kcal	28 g	NaN	1 g	4 g	0 g	328 mg	2 g	3 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	Texas Hot Wiener Sauce	https://www.allrecipes.com/recipe/239380/texas-hot-wiener-sauce/	4.8	70.0	10.0	60.0	A sauce made for hot dogs with hot dogs in it? A Texas-style sauce originally from New York? Yes and yes. Try it and enjoy.	6 cups water, 0.5 pound all-beef hot dogs, ground, 0.25 cup white vinegar, 1 tablespoon paprika, 1 tablespoon chili powder, 1 teaspoon sea salt, or more to taste, 1 teaspoon red pepper flakes, 0.5 teaspoon onion powder, 0.5 teaspoon dried oregano, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground white pepper, 0.25 teaspoon dried thyme leaves, 2 grinds freshly ground black pepper, or more to taste, 0.5 cup cornstarch, 0.25 cup cold water, or as needed	Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes., Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.	36 kcal	3 g	4 mg	0 g	1 g	1 g	149 mg	0 g	2 g	0 g	30 servings	NaN	NaN
Africa	NaN	New York	Original Blue Cheese Coleslaw	https://www.allrecipes.com/recipe/202454/original-blue-cheese-coleslaw/	4.6	15.0	15.0	NaN	An easy, fast coleslaw gets a refreshingly tangy blue cheese and lemon dressing. Make it with bagged coleslaw mix.	1 cup crumbled blue cheese, 2 lemons, juiced, 0.33333334326744 cup mayonnaise, salt and black pepper to taste, 6 stalks celery, thinly sliced, 4 green onions with tops, thinly sliced, 1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots	Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.	236 kcal	12 g	28 mg	2 g	6 g	6 g	434 mg	1 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	Manhattan	https://www.allrecipes.com/recipe/14891/manhattan/	4.0	5.0	5.0	NaN	A Manhattan is a classic East Coast cocktail that's slightly, but not overpoweringly, sweet served shaken, not stirred.	2 fluid ounces bourbon, 0.5 fluid ounce sweet vermouth, 1 maraschino cherry, 0.5 cup ice	Place ice into a shaker., Pour bourbon and vermouth over ice; shake well., Pour into a cocktail glass and garnish with a cherry.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	New York	Spicy Chopped Cheese Sandwich	https://www.allrecipes.com/recipe/273164/spicy-chopped-cheese-sandwich/	5.0	25.0	10.0	15.0	Chopped cheese sandwiches originated in New York City, but this version is spicy and cooked in a cast iron skillet instead of a flat top grill.	1 tablespoon butter, 0.25 cup chopped onions, 12 ounces lean ground beef, 1 tablespoon Sriracha sauce, salt and freshly ground black pepper to taste, 3 slices American cheese, 2 hoagie buns, split and toasted, 1 cup shredded lettuce, 1 roma tomato, thinly sliced	Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are tender and starting to caramelize, about 5 minutes. Remove from heat and set aside., Combine ground beef and Sriracha sauce in a large bowl; mix well until Sriracha is evenly distributed. Form mixture into two thin patties and season with salt and pepper., Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook for 5 minutes or until a crust forms on the bottom. Flip patties over and cook for 3 minutes., Break patties up into large pieces using a wide spatula. Sprinkle cooked onion in between hamburger pieces. Layer cheese on top and cook for 2 minutes or until cheese is melted., Divide hamburger and cheese mixture evenly between toasted hoagie rolls. Top each with shredded lettuce and sliced tomato.	763 kcal	40 g	166 mg	4 g	50 g	22 g	1498 mg	7 g	45 g	0 g	2 servings	NaN	NaN
Africa	NaN	New York	Bacon-Wrapped Pickles	https://www.allrecipes.com/recipe/270529/bacon-wrapped-pickles/	4.8	25.0	10.0	15.0	Bring something new to the party with this easy 4-ingredient recipe for bacon-wrapped pickles served with ranch dressing.	8 pickle spears, 2 ounces cream cheese, chilled, 8 slices bacon, 0.25 cup ranch dressing	Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper., Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet., Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.	117 kcal	2 g	20 mg	0 g	4 g	3 g	688 mg	1 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	Rule of 3 - Garlic Buffalo Wing Sauce	https://www.allrecipes.com/recipe/244750/rule-of-3-garlic-buffalo-wing-sauce/	4.5	10.0	5.0	5.0	Garlic buffalo wing sauce with plenty of garlic powder and butter is a tasty and rich addition to chicken wings.	3 tablespoons butter, 3 tablespoons garlic powder, 3 cups hot pepper sauce (such as Frank's RedHot®), 3 tablespoons white vinegar	Melt butter in a saucepan over low heat; stir in garlic powder until dissolved. Add hot sauce and vinegar to butter mixture; bring to a boil. Remove saucepan from heat.	19 kcal	1 g	4 mg	0 g	0 g	1 g	750 mg	1 g	2 g	0 g	24 servings	NaN	NaN
Africa	NaN	New York	Buffalo Sauce	https://www.allrecipes.com/recipe/25512/buffalo-sauce/	4.5	15.0	5.0	10.0	Here's a simple hot sauce for dipping and coating Buffalo wings and chicken tenders!	1 cup red pepper sauce, 1 cup Italian-style salad dressing, 0.5 cup butter	In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.	76 kcal	1 g	12 mg	NaN	0 g	3 g	523 mg	1 g	8 g	0 g	20 servings	NaN	NaN
Africa	NaN	New York	Grandma Slattery's Michigan Sauce	https://www.allrecipes.com/recipe/47606/grandma-slatterys-michigan-sauce/	4.1	40.0	10.0	30.0	This is a Meat Sauce from Upstate New York that is used on top of Hot Dogs. When I grew up it was used on steamed hot dogs and steamed rolls, sometimes with raw onions (for those who like them) on top! Very good... thanks Grandma Slattery for getting the recipe!	1 tablespoon butter, 1 onion, chopped, 2 tablespoons white vinegar, 2 tablespoons brown sugar, 3 tablespoons lemon juice, 0.5 tablespoon prepared mustard, 3 tablespoons Worcestershire sauce, 1 pound lean ground beef, 1 cup ketchup, 1 (8 ounce) can tomato sauce, 1 (6 ounce) can tomato paste, salt and pepper to taste	Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend., When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.	322 kcal	26 g	62 mg	2 g	16 g	8 g	1128 mg	20 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	Roasted Buffalo Brussels Sprouts	https://www.allrecipes.com/recipe/258880/roasted-buffalo-brussels-sprouts/	4.7	32.0	10.0	22.0	Baked Brussels sprouts with butter and hot sauce are transformed into a Buffalo-flavored side dish, much like Buffalo wings, but vegetarian.	1 pound Brussels sprouts, trimmed and halved, 1 tablespoon olive oil, salt and ground black pepper to taste, 3 tablespoons butter, 3 tablespoons hot sauce (such as Frank's RedHot ®)	Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil., Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet., Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl., Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.	156 kcal	10 g	23 mg	4 g	4 g	6 g	406 mg	3 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Quick Manhattan Clam Chowder	https://www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/	4.7	50.0	20.0	30.0	Manhattan clam chowder with plenty of clams, tomatoes, carrots, and potatoes is ready in under an hour for a quick weekday lunch or dinner.	1 tablespoon olive oil, 1 onion, diced, 4 ribs celery, diced, 0.5 (16 ounce) package baby carrots, diced, 1 tablespoon chopped fresh basil, or to taste, 1 clove garlic, minced, or more to taste, black pepper to taste, 3 (14.5 ounce) cans stewed tomatoes, 4 (6.5 ounce) cans minced clams, undrained, 2 (8 ounce) bottles clam juice, 1 (14.5 ounce) can whole potatoes, drained and diced, 1 dash Worcestershire sauce, or to taste	Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor., Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables., Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.	244 kcal	26 g	64 mg	4 g	27 g	1 g	720 mg	8 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	French 75 Cocktail	https://www.allrecipes.com/recipe/221890/french-75-cocktail/	5.0	5.0	5.0	NaN	The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm field gin. Serve with straws.	2 fluid ounces lemon juice, 2 fluid ounces gin, 2 teaspoons simple syrup, 1 cup ice cubes, 4 fluid ounces chilled Champagne, 1 lemon or orange slice for garnish, 1 maraschino cherry for garnish	Combine lemon juice, gin, and simple syrup in a Collins glass. Add ice cubes, fill with Champagne, and stir., Garnish with a slice of lemon or orange and a maraschino cherry.	294 kcal	18 g	NaN	1 g	1 g	NaN	16 mg	2 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	New York	The Perfect Buffalo Wing Sauce	https://www.allrecipes.com/recipe/244792/the-perfect-buffalo-wing-sauce/	4.7	10.0	5.0	5.0	This Buffalo wing sauce is not too mild and not too hot and is perfect for serving with wings at barbeques and picnics.	1 (12 fluid ounce) can or bottle hot pepper sauce (such as Frank's RedHot®), 0.25 cup unsalted butter, 1 tablespoon apple cider vinegar, 1 teaspoon white sugar	Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.	112 kcal	2 g	31 mg	0 g	1 g	7 g	2222 mg	1 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Bourbon Pecan Chicken	https://www.allrecipes.com/recipe/69792/bourbon-pecan-chicken/	4.6	30.0	20.0	10.0	Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!	0.5 cup finely chopped pecans, 0.5 cup dry bread crumbs, 8 skinless, boneless chicken breast halves, 0.25 cup clarified butter, melted, 0.25 cup Dijon mustard, 0.25 cup dark brown sugar, 2.6666667461395 tablespoons bourbon whiskey, 2 tablespoons soy sauce, 1 teaspoon Worcestershire sauce, 0.75 cup unsalted butter, chilled and cut into small cubes, 0.5 cup sliced green onions	Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side., In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat., Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.	486 kcal	16 g	134 mg	1 g	29 g	17 g	537 mg	8 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	NaN	https://www.allrecipes.com/gallery/what-food-is-new-york-known-for/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	New York	Betsy's Old-Fashioned Manhattan	https://www.allrecipes.com/recipe/239696/betsys-old-fashioned-manhattan/	5.0	5.0	5.0	NaN	Two classic bourbon-based drinks come together in this recipe for an old-fashioned Manhattan.	0.5 cup ice cubes, or as desired, 2 dashes bitters (such as Angostura®), 2 fluid ounces bourbon, 1 fluid ounce orange-flavored liqueur (such as Cointreau®), 1 dash maraschino cherry juice, 1 maraschino cherry	Fill 1/3 of a cocktail shaker with ice. Shake bitters over ice and pour in bourbon. Pour orange-flavored liqueur and maraschino cherry juice into shaker. Cover shaker and shake vigorously. Pour drink into a martini glass and garnish with maraschino cherry.	251 kcal	16 g	NaN	0 g	NaN	NaN	3 mg	11 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	New York	Steve's Bourbon Buffalo Wing Sauce	https://www.allrecipes.com/recipe/215002/steves-bourbon-buffalo-wing-sauce/	4.8	25.0	5.0	20.0	Try this sticky, Bourbon-spiked alternative to buttery hot sauce for your next batch of chicken wings.	0.25 cup bourbon whiskey, 0.25 cup packed brown sugar, 0.33333334326744 cup ketchup, 1 tablespoon white vinegar, 1 tablespoon hot sauce (such as Frank's RedHot ®), 0.25 teaspoon cayenne pepper, 0.25 teaspoon garlic powder, 1 tablespoon honey, 2 tablespoons butter	Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.	234 kcal	31 g	20 mg	0 g	1 g	5 g	481 mg	30 g	8 g	0 g	3 servings	NaN	NaN
Africa	NaN	New York	Slow Cooker Root Beer Pulled Pork	https://www.allrecipes.com/recipe/241143/slow-cooker-root-beer-pulled-pork/	4.4	495.0	15.0	480.0	This root beer pulled pork recipe is easy and tasty. Root beer, liquid smoke, and garlic are all you need for this favorite dish to serve with BBQ.	1 (4 pound) pork shoulder roast, 2 tablespoons coarse kosher salt, or to taste, 1 (12 fluid ounce) can or bottle root beer, 1 (4 fluid ounce) bottle liquid smoke flavoring, or to taste, 4 cloves garlic	Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top., Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.	345 kcal	4 g	72 mg	NaN	19 g	8 g	1211 mg	4 g	28 g	0 g	10 servings	NaN	NaN
Africa	NaN	New York	Buffalo Chicken Fingers	https://www.allrecipes.com/recipe/8501/buffalo-chicken-fingers/	4.3	40.0	20.0	20.0	These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a low fat version of Buffalo Wings.	4 skinless, boneless chicken breast halves - cut into finger-sized pieces, 0.25 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 0.5 teaspoon salt, 0.75 cup bread crumbs, 2 egg whites, beaten, 1 tablespoon water	Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray., In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt., Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet., Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.	125 kcal	11 g	34 mg	1 g	15 g	1 g	263 mg	1 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	Hot Beef Sundae	https://www.allrecipes.com/recipe/258789/hot-beef-sundae/	5.0	15.0	15.0	NaN	This hot beef sundae is a savory way to serve your leftovers. They look just like a hot fudge sundae, right down to the cherry tomato on top.	2 cups leftover mashed potatoes, 2 cups roast beef with gravy, 1 cup shredded Cheddar cheese, 0.5 cup sour cream, 4 cherry tomatoes	Pile mashed potatoes in each serving bowl to resemble a scoop of ice cream. Top with roast beef with gravy to resemble hot fudge., Sprinkle on Cheddar cheese. Dollop sour cream for the "whipped cream," on top. Garnish each sundae with a cherry tomato.	362 kcal	21 g	71 mg	2 g	22 g	12 g	1113 mg	2 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	New York-Style Pizza Dough	https://www.allrecipes.com/recipe/236325/new-york-style-pizza-dough/	4.7	640.0	20.0	NaN	New York-style pizza dough is easy to prepare when you are having cravings for the city's famous culinary delight. Plan to make dough the night before you need it!	1 cup warm water, 0.5 cup bread flour, 1 (.25 ounce) package active dry yeast, 1.5 teaspoons white sugar, 2 cups bread flour, or more as needed, 3 tablespoons olive oil, divided, 1.5 teaspoons salt	Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes., Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface., Coat the inside of a large bowl with 2 1/2 teaspoons olive oil., Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes., Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours., Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.	67 kcal	2 g	NaN	0 g	0 g	1 g	583 mg	1 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	New York	Ancient Roman Cheesecake (Savillum)	https://www.allrecipes.com/recipe/186428/ancient-roman-cheesecake-savillum/	4.1	45.0	10.0	35.0	This honey sweetened cheesecake is made with eggs and ricotta cheese and flavored with orange zest, lemon juice, and bay leaves.	15 bay leaves, 3 eggs, 8 ounces ricotta cheese, 0.5 cup honey, 1 teaspoon grated orange zest, 1 teaspoon lemon juice, 0.5 cup all-purpose flour	Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover., Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much., Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled.	160 kcal	25 g	79 mg	0 g	7 g	2 g	63 mg	18 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	New York System Hot Wiener Sauce I	https://www.allrecipes.com/recipe/24168/new-york-system-hot-wiener-sauce-i/	4.5	80.0	20.0	60.0	This hearty, flavorful wiener sauce is like the kind you'll find in Rhode Island and Massachusetts. It may be frozen until ready for use. Use premium grilled wieners cooked in butter, steamed hot dog buns and the fancy mustard of your choice. Spread with mustard, the sauce, chopped onions and celery salt.	3 pounds ground beef, 2 teaspoons chili powder, 2 teaspoons dry mustard, 0.5 teaspoon ground allspice, 0.5 teaspoon ground nutmeg, 0.5 teaspoon onion salt, 0.5 teaspoon garlic salt, 0.5 teaspoon celery salt, 0.25 teaspoon minced fresh ginger root, 1 teaspoon ground cumin, 0.5 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 10 ounces ketchup	Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain., Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.	381 kcal	7 g	97 mg	0 g	20 g	12 g	582 mg	5 g	31 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	Matzoh Ball Soup	https://www.allrecipes.com/recipe/13147/matzoh-ball-soup/	4.1	0.0	NaN	NaN	Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup.	4 pounds whole chicken, 2 onions, cut into 1-inch cubes, 3 carrots, sliced, 2 stalks celery, thickly sliced, 1 cup chopped fresh dill weed, salt to taste, 2 tablespoons vegetable oil, 2 tablespoons chicken cracklings (grebenes), finely minced, 2 eggs, beaten, 0.5 cup matzo meal, 1 teaspoon salt, 0.25 cup vegetable broth	Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours., Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt., Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding., Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely., To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes., Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!	583 kcal	10 g	217 mg	2 g	45 g	11 g	512 mg	3 g	39 g	0 g	8 servings	NaN	NaN
Africa	NaN	New York	Eric's Best New York Style Cheesecake	https://www.allrecipes.com/recipe/17790/erics-best-new-york-style-cheesecake/	4.7	100.0	30.0	70.0	This rich crustless cheesecake is flavored with amaretto rather than the traditional lemon. Serve with fresh sliced fruit or berries and fresh whipped cream.	4 (8 ounce) packages cream cheese, softened, 1 cup unsalted butter, softened, 1.5 cups sour cream, 0.5 cup heavy whipping cream, 1.75 cups white sugar, 0.125 cup cornstarch, 1 fluid ounce amaretto liqueur, 1 teaspoon vanilla extract, 5 eggs, 1 egg yolks	Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan., In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan., Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes., Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.	491 kcal	27 g	183 mg	NaN	7 g	25 g	204 mg	23 g	40 g	0 g	16 servings	NaN	NaN
Africa	NaN	New York	Buffalo Chicken Sushi Roll	https://www.allrecipes.com/recipe/239021/buffalo-chicken-sushi-roll/	4.5	25.0	25.0	NaN	Roll cooked chicken coated with hot sauce, carrot, and celery in sushi rice and nori for a sushi roll inspired by Buffalo-style chicken.	0.5 pound fully cooked breaded chicken breast tenderloins, 0.25 cup hot pepper sauce, 4 sheets nori (dry seaweed), 4 cups cooked sushi rice, 1 carrot, peeled and cut into 4-inch matchsticks, 1 celery stalk, cut into 4-inch matchsticks, 0.25 cup spicy mayonnaise, 0.25 cup French-fried onions (such as French's®)	Mix chicken and hot sauce in a bowl and toss to coat., Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto the nori, leaving a 1/2-inch strip along one edge. Arrange 1/4 each of the chicken, carrot, and celery in a line near one edge of the rice. Use the mat to carefully lift the edge near the filling and roll tightly around the ingredients. Moisten the remaining edge of the nori with a finger dipped in water and press to seal; repeat with remaining ingredients., Cut each roll into 8 slices using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of French-fried onion.	522 kcal	55 g	34 mg	4 g	15 g	6 g	1082 mg	3 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	New York	Grandma Pizza	https://www.allrecipes.com/recipe/280025/grandma-pizza/	4.0	220.0	30.0	50.0	This Long Island-style grandma pizza features a homemade savory sauce and cheese topping that's a great alternative to delivery!	1 medium russet potato, peeled, 3 cups bread flour, 3.5 teaspoons dark brown sugar, 2 teaspoons kosher salt, 1 (.25 ounce) package rapid-rise yeast, 0.5 cup extra-virgin olive oil, divided, 1.3333333730698 cups water, 1 serving olive oil cooking spray, 0.25 cup extra-virgin olive oil, 6 medium garlic, crushed, 1 (28 ounce) can whole peeled San Marzano tomatoes, 2 tablespoons tomato paste, 2 tablespoons onion powder, 2 teaspoons dried oregano, 0.5 teaspoon red pepper flakes, 1 tablespoon white sugar, 4 sprigs fresh basil, 1 pinch kosher salt and cracked black pepper to taste, 10 ounces grated Parmigiano-Reggiano cheese, divided, 2 cups shredded mozzarella cheese	Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes., Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer. Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy., Coat the bottom of a square, lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge. Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours., Preheat the oven to 450 degrees F (230 degrees C)., Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper., Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese., Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese. Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.	439 kcal	34 g	32 mg	2 g	19 g	9 g	976 mg	5 g	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	Rye Manhattan	https://www.allrecipes.com/recipe/160598/rye-manhattan/	4.7	5.0	5.0	NaN	One of the great classic cocktails, this one's made the old fashioned way -- with rye whiskey.	0.25 cup rye whiskey, 2 tablespoons sweet vermouth, 2 dashes Angostura bitters, 1 maraschino cherry	Fill a cocktail shaker with ice cubes. Pour in the whiskey, vermouth and bitters. Shake until frosty, about 15 seconds then strain into a Manhattan glass and garnish with a maraschino cherry.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	New York	New York Knish - Yo!	https://www.allrecipes.com/recipe/81942/new-york-knish-yo/	3.7	70.0	30.0	40.0	These savory potato and onion filled phyllo pastries are a bite of New York City.	6 large Yukon Gold potatoes, peeled, 0.25 cup butter, 1 large onion, chopped, 1 cube chicken bouillon, crumbled, salt and pepper to taste, 18 sheets phyllo dough, 0.25 cup butter	Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside., While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent., In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste., Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet., Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet., Bake in a preheated oven 30 to 40 minutes, or until golden brown.	232 kcal	33 g	20 mg	2 g	4 g	5 g	294 mg	1 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	New York	Chef John's Beef on Weck Sandwiches	https://www.allrecipes.com/recipe/240135/chef-johns-beef-on-weck-sandwiches/	4.9	30.0	10.0	20.0	Chef John's fresh caraway rolls are topped with horseradish and thinly sliced beef to make these Beef on Weck sandwiches. Serve with jus for dipping, plus chips or fries and pickles on the side.	2 pounds beef top-sirloin roast, salt and pepper to taste, 1 tablespoon vegetable oil, 2 teaspoons all-purpose flour, or as needed, 2.5 cups cold beef broth, 2 teaspoons aged balsamic vinegar, or to taste, 4 kummelweck dinner rolls, split, 0.25 cup extra-hot prepared horseradish, or to taste	Season beef with salt and black pepper., Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest., Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt., Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.	388 kcal	18 g	79 mg	1 g	46 g	4 g	817 mg	3 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Baltimore	Maryland Crab Soup	https://www.allrecipes.com/recipe/13437/maryland-crab-soup/	4.6	45.0	15.0	30.0	This crab soup recipe is authentic Chesapeake Bay food made with Old Bay, lima beans, corn, carrots, and Maryland blue back-fin crab meat and claws.	2 (14.5 ounce) cans stewed tomatoes, 3 cups water, 2 cups beef broth, 1 cup fresh lima beans, 1 cup frozen corn kernels, 1 cup sliced carrots, 2 tablespoons chopped onion, 2 tablespoons Old Bay Seasoning TM, 1 gallon water, 10 blue crab claws, steamed, 1 pound blue crab crabmeat	Place stewed tomatoes, 3 cups water, beef broth, lima beans, corn, sliced carrots, chopped onion, and Old Bay seasoning in a 4-quart pot. Bring to a simmer over medium heat; cover and cook for 5 minutes., Bring 1 gallon water to a boil in a large pot. Add crab claws and boil for 6 minutes; drain., Stir crabmeat and boiled crab claws into tomato and vegetable mixture. Cover and simmer for 10 to 15 minutes. Serve hot.	165 kcal	22 g	52 mg	5 g	18 g	0 g	882 mg	6 g	1 g	0 g	10 servings	NaN	NaN
Africa	NaN	Baltimore	How to Make Maryland Crab Cakes	https://www.allrecipes.com/recipe/19489/maryland-crab-cakes-ii/	4.3	35.0	15.0	20.0	Maryland is famous for its crab cakes — try this delicious recipe made with crabmeat, bread crumbs, mustard, parsley and mayo and you'll know why!	cooking spray, 1 pound crabmeat, shredded, 1.5 tablespoons dry bread crumbs, 2 teaspoons chopped fresh parsley, salt and pepper to taste, 1 egg, 1.5 tablespoons mayonnaise, 0.5 teaspoon ground dry mustard, 1 dash hot pepper sauce	Preheat the oven's broiler. Lightly grease a broiler pan or baking sheet with cooking spray., Mix crabmeat, bread crumbs, parsley, salt, and pepper together in a large bowl., Mix egg, mayonnaise, mustard, and hot sauce together in a small bowl; stir into crab mixture until well combined. Form into patties and place on the prepared broiler pan or baking sheet., Broil crab cakes under the preheated broiler until golden brown on both sides, about 5 to 7 minutes per side.	211 kcal	3 g	185 mg	0 g	20 g	3 g	373 mg	0 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Baltimore	Baked Maryland Lump Crab Cakes	https://www.allrecipes.com/recipe/139340/baked-maryland-lump-crab-cakes/	4.4	40.0	15.0	25.0	These baked crab cakes are authentic Maryland lump crab cakes flavored with butter, parsley, Old Bay, and mustard baked in the oven until golden.	0.25 cup bread crumbs, 2 teaspoons seafood seasoning, such as Old Bay™, 1 teaspoon baking powder, 1 teaspoon dried parsley, 1 teaspoon mustard powder, 0.125 teaspoon black pepper, 0.75 cup cholesterol-free egg product, 2 tablespoons butter, melted, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce, 1 pound lump crab meat	Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet., Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside., Stir together egg product, butter, mayonnaise, and Worcestershire in a large bowl until smooth. Fold in crab meat, then fold in bread crumb mixture until well-blended., Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet., Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.	92 kcal	3 g	34 mg	0 g	11 g	2 g	344 mg	0 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Baltimore	Hot Crab Dip	https://www.allrecipes.com/recipe/22560/hot-crab-dip/	4.3	40.0	10.0	30.0	This hot crab dip is made with lump crab meat baked with cream cheese, Cheddar, lemon, and hot sauce for the ultimate party dip served with crackers.	2 (8 ounce) packages cream cheese, softened, 2 cups shredded Cheddar cheese, 2 (6 ounce) cans crabmeat, 4 tablespoons mayonnaise, 2 tablespoons Worcestershire sauce, 1.5 tablespoons fresh lemon juice, 2 teaspoons hot sauce, paprika, for garnish	Preheat the oven to 350 degrees F (175 degrees C)., Beat cream cheese in a medium bowl until smooth. Stir in Cheddar cheese, crabmeat, mayonnaise, Worcestershire sauce, lemon juice, and hot sauce until well combined. Transfer crab mixture to a shallow 9x13-inch baking dish. Garnish with paprika., Bake in the preheated oven until golden brown and bubbly, about 30 minutes.	81 kcal	1 g	26 mg	NaN	4 g	4 g	119 mg	0 g	7 g	0 g	40 servings	NaN	NaN
Africa	NaN	Baltimore	Cinnamon Bread	https://www.allrecipes.com/recipe/6934/cinnamon-bread-i/	4.5	70.0	20.0	50.0	This cinnamon bread is light, fluffy, mildly spiced, and crowned with a buttery cinnamon-sugar topping for a quick bread that's sure to be a hit.	2 cups all-purpose flour, 1 cup white sugar, 1 cup buttermilk, 2 large eggs, 0.25 cup vegetable oil, 2 teaspoons vanilla extract, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, 1 teaspoon salt, 0.5 teaspoon baking soda, 2 tablespoons white sugar, 2 teaspoons margarine, 1 teaspoon ground cinnamon	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan., Make bread: Beat flour, sugar, buttermilk, eggs, oil, vanilla, baking powder, cinnamon, salt, and baking soda in a large mixing bowl until well combined, about 3 minutes. Pour batter into the prepared loaf pan; smooth the top., Make topping: Stir together sugar, margarine, and cinnamon in a small bowl until crumbly; sprinkle over batter. Use a paring knife to swirl batter for a marbled effect., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove bread from the pan to a wire rack to cool completely.	218 kcal	36 g	32 mg	1 g	4 g	1 g	369 mg	20 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Baltimore	Seafood Boil	https://www.allrecipes.com/recipe/17153/seafood-boil/	4.6	50.0	10.0	30.0	This seafood boil recipe is made with shrimp, crab, corn, potatoes, and sausage boiled in one pot with seasoned water, perfect for outdoor gatherings.	5 pounds new red potatoes, 3 pounds kielbasa sausage, cut into 1 inch pieces, 1 (8 fluid ounce) bottle liquid shrimp and crab boil seasoning, salt to taste, 12 ears fresh corn, 4 lemons, halved, 1 tablespoon diced green chile pepper, or to taste, 10 pounds medium shrimp - peeled and deveined, 12 blue crabs, cleaned	Fill a large, 40-quart pot half full with water; bring water to a full boil. Add potatoes, sausage, shellfish boil seasoning, and salt. Cook until potatoes are halfway cooked., Stir in corn, lemons, and chile pepper; continue boiling until vegetables are tender. Turn off heat., Mix in shrimp and crab. Cover the pot and let sit until shrimp are pink and crabmeat is opaque and flaky, 10 to 15 minutes. Remove vegetables and shellfish from the pot; drain well. Serve immediately.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	15 servings	NaN	NaN
Africa	NaN	Baltimore	Maryland Crab Cakes	https://www.allrecipes.com/recipe/17771/maryland-crab-cakes-i/	4.4	25.0	15.0	10.0	These Maryland crab cakes are the real deal, made with fresh lump crab meat, Old Bay seasoning, and white bread for a true Chesapeake Bay staple.	1 pound crabmeat, 2 slices white bread, crusts trimmed, 1 large egg, beaten, 1 tablespoon Old Bay Seasoning TM, 1 tablespoon mayonnaise, 1 teaspoon Dijon-style prepared mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons butter	Place crab meat in a large bowl and remove any remaining shell pieces., Break bread into small pieces and add to crab meat. Add beaten egg, Old Bay seasoning, mayonnaise, mustard, and Worcestershire sauce to the bowl. Mix by hand to avoid overworking crab meat; you want to keep the lumps of meat as much as possible. Form into 6 patties., Heat butter in a skillet over medium heat., Fry patties in hot butter until golden brown, about 4 minutes per side.	166 kcal	5 g	114 mg	1 g	17 g	3 g	896 mg	1 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Baltimore	Steamed Blue Crabs	https://www.allrecipes.com/recipe/178366/steamed-blue-crabs/	4.8	65.0	40.0	25.0	This blue crab recipe uses a steaming pot of beer, vinegar, salt, and Old Bay to cook Atlantic crabs served on newspapers to make cleanup a breeze.	3 cups beer, 3 cups distilled white vinegar, 0.75 cup seafood seasoning (such as Old Bay®), divided, 0.5 cup salt, 36 live blue crabs	Combine beer, vinegar, 1/2 cup seafood seasoning, and salt in a large stockpot over high heat. Bring to a strong simmer., Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind the mouth., Fit a screen over simmering beer mixture and layer crabs on the screen., Cover and steam crabs until they turn bright orange and no blue-green color remains, 20 to 30 minutes. Sprinkle with remaining 1/4 cup seafood seasoning before serving.	183 kcal	8 g	98 mg	3 g	22 g	0 g	3548 mg	0 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Baltimore	Karyn's Cream of Crab Soup	https://www.allrecipes.com/recipe/68191/karyns-cream-of-crab-soup/	4.8	45.0	15.0	30.0	This cream of crab soup recipe is a simplified version of crab bisque using shortcuts for an easy, rich bowl of soup, full of crabmeat, in 45 minutes.	3 tablespoons all-purpose flour, 1 (1.25 ounce) envelope hollandaise sauce mix, 4 cups half-and-half, divided, 0.25 cup butter, 1 cup whipping cream, 3 tablespoons seafood seasoning (such as Old Bay®), 0.5 teaspoon dry mustard, 0.25 teaspoon celery seed, 1 pound fresh crabmeat, 1 tablespoon cooking sherry	Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl., Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low., Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.	543 kcal	15 g	188 mg	1 g	20 g	28 g	1447 mg	0 g	45 g	0 g	6 servings	NaN	NaN
Africa	NaN	Baltimore	One-Dish Rockfish	https://www.allrecipes.com/recipe/150162/one-dish-rockfish/	4.3	35.0	15.0	20.0	An easy rockfish recipe with fresh spinach, cherry tomatoes, onion, garlic, dill, and lemon slices baked in one dish for a flavorsome meal.	5 cups fresh spinach, 2 (6 ounce) fillets rockfish, 10 cherry tomatoes, halved, 0.5 cup vegetable broth, 2 tablespoons minced fresh dill, 0.5 teaspoon lemon pepper, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, salt and ground black pepper to taste, 2 slices lemon slices, 2 slices onion slices, 1 teaspoon butter	Preheat the oven to 400 degrees F (200 degrees C)., Layer spinach on the bottom of a 2-quart baking dish. Arrange rockfish on top; scatter tomatoes around rockfish. Pour in broth and season the rockfish with dill, lemon pepper, garlic powder, onion powder, salt, and pepper. Place a slice of lemon and onion on each fillet; top with butter. Cover the entire dish with aluminum foil., Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.	233 kcal	12 g	64 mg	4 g	36 g	2 g	417 mg	2 g	6 g	0 g	2 servings	NaN	NaN
Africa	NaN	Baltimore	The Famous Seafood Seasoning Recipe	https://www.allrecipes.com/recipe/218359/the-famous-seafood-seasoning-recipe/	4.3	15.0	15.0	NaN	This homemade seafood seasoning blend goes with all sorts of seafood dishes, plus salads, and poultry dishes too. It tastes just like store-bought.	6.3333334922791 tablespoons salt, 3.6666667461395 tablespoons ground celery seed, 2.5 teaspoons dry mustard powder, 2.5 teaspoons red pepper flakes, ground, 1.5 teaspoons ground black pepper, 1.5 teaspoons ground bay leaves, 1.5 teaspoons paprika, 1 teaspoon ground cloves, 1 teaspoon ground allspice, 1 teaspoon ground ginger, 0.75 teaspoon ground cardamom, 0.5 teaspoon ground cinnamon	Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined., Store in an airtight container.	1 kcal	0 g	NaN	0 g	NaN	NaN	246 mg	NaN	0 g	0 g	180 servings	NaN	NaN
Africa	NaN	Baltimore	Blueberry Bread I	https://www.allrecipes.com/recipe/6873/blueberry-bread-i/	4.1	70.0	10.0	60.0	This recipe makes a simple, sweet blueberry quick bread with walnuts. It yields one extra-large loaf, or two smaller ones.	2 eggs, 1 cup white sugar, 1 cup milk, 3 tablespoons vegetable oil, 3 cups all-purpose flour, 1 teaspoon salt, 4 teaspoons baking powder, 1 cup fresh blueberries, 0.5 cup chopped walnuts	Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil., Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces., Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.	270 kcal	44 g	33 mg	2 g	6 g	1 g	377 mg	19 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Baltimore	Crab Imperial II	https://www.allrecipes.com/recipe/21262/crab-imperial-ii/	4.1	35.0	15.0	20.0	A tangy, rich crab dish that will be enjoyed by the family or by guest. Incorporate scallops and tiny shrimp to dress up the dish.	1 pound crabmeat, 0.5 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 0.5 teaspoon Old Bay Seasoning TM, 0.5 teaspoon salt, 0.5 teaspoon cayenne pepper, 0.5 teaspoon dry mustard, 1 egg, beaten, 0.25 cup fresh bread crumbs, 1 teaspoon paprika, 3 tablespoons butter	Preheat oven to 400 degrees F (200 degrees C)., In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly., In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter., Bake in a preheated oven for 20 minutes.	450 kcal	8 g	166 mg	1 g	28 g	9 g	1087 mg	1 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Baltimore	Baltimore Zoo	https://www.allrecipes.com/recipe/215043/baltimore-zoo/	4.6	10.0	10.0	NaN	This very strong drink is similar to a Long Island Iced Tea, but tastes much better -- you don't taste the alcohol.	ice cubes, 0.5 fluid ounce silver tequila, 0.5 fluid ounce gin, 0.5 fluid ounce white rum, 0.5 fluid ounce vodka, 0.5 fluid ounce triple sec, 3 fluid ounces orange juice, 3 fluid ounces grenadine syrup, 4 fluid ounces beer (such as Budweiser®)	Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.	291 kcal	48 g	NaN	0 g	1 g	NaN	19 mg	33 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	Baltimore	Spicy Maryland Crab Dip	https://www.allrecipes.com/recipe/25506/spicy-maryland-crab-dip/	4.5	45.0	15.0	30.0	Crabmeat, Cheddar cheese and seafood seasoning make this dip a seaside favorite!	1 (8 ounce) package cream cheese, softened, 0.5 cup sour cream, 2 tablespoons mayonnaise, 1.5 tablespoons lemon juice, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, garlic powder to taste, 0.5 cup shredded Cheddar cheese, 0.75 pound fresh crabmeat, 3 dashes hot sauce, Old Bay Seasoning TM to taste	Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish., In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning., Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.	111 kcal	1 g	36 mg	NaN	6 g	5 g	152 mg	0 g	9 g	0 g	16 servings	NaN	NaN
Africa	NaN	Baltimore	Chesapeake Bay Stuffed Rockfish	https://www.allrecipes.com/recipe/149140/chesapeake-bay-stuffed-rockfish/	4.4	30.0	15.0	15.0	All-American crab imperial with its classic blend of crabmeat, bread cubes, mayonnaise, lemon juice, and seasonings makes a savory filling inside rockfish fillets. Substitute sole or flounder when Pacific rockfish is not in season	2 slices day-old white bread, cubed, 2 tablespoons fresh parsley, finely chopped, 0.5 teaspoon seafood seasoning, such as Old Bay™, 0.5 teaspoon dried mustard, 0.125 teaspoon ground black pepper, 2 teaspoons fresh lemon juice, 2 dashes liquid hot pepper sauce, such as Tabasco™, 2 tablespoons butter, softened, 0.5 cup mayonnaise, 1 pound fresh lump crabmeat, 4 (6 ounce) fillets rockfish	Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish., Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks., Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down., Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.	544 kcal	9 g	151 mg	1 g	53 g	8 g	792 mg	1 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Baltimore	Maryland Crab Cakes III	https://www.allrecipes.com/recipe/21475/maryland-crab-cakes-iii/	4.4	25.0	15.0	10.0	Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown.	1.125 cups crushed saltine crackers, 1 cup mayonnaise, 1 teaspoon prepared brown mustard, 0.25 cup chopped onion, 1 stalk celery, chopped, 1 teaspoon Old Bay Seasoning TM, 1 pound crabmeat	Preheat oven on broiler setting. Lightly grease a baking sheet., In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet., Broil crab cakes 8 to 10 minutes on each side, or until golden brown.	409 kcal	12 g	71 mg	1 g	19 g	5 g	820 mg	1 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Baltimore	True Maryland Crab Cakes	https://www.allrecipes.com/recipe/89037/true-maryland-crab-cakes/	4.3	30.0	10.0	20.0	This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.	3 tablespoons pancake mix, 1 tablespoon prepared yellow mustard, 3 tablespoons mayonnaise, or to taste, 1 egg, beaten, 1 tablespoon chopped fresh parsley, 1 pound cooked crabmeat, flaked, 3 cups vegetable oil for frying	In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties., Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.	388 kcal	7 g	137 mg	0 g	28 g	4 g	640 mg	0 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Baltimore	Lady Baltimore Cake	https://www.allrecipes.com/recipe/7471/lady-baltimore-cake/	4.7	90.0	30.0	60.0	This cake is a real beauty covered with soft icing. You may substitute sherry with vanilla if you choose.	1 cup butter, softened, 1.25 cups white sugar, 1.5 teaspoons vanilla extract, 3 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt, 1 cup milk, 6 egg whites, 0.5 cup white sugar, 1 recipe Lady Baltimore Frosting, 0.5 cup raisins, coarsely chopped, 0.33333334326744 cup chopped pecans, 0.33333334326744 cup chopped candied cherries, 2 teaspoons vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round layer pans., In a large bowl, cream butter or margarine, 1 1/4 cups sugar, and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy., Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour., Using clean beaters, beat egg whites in a mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff. Fold whipped egg whites into batter. Pour into prepared pans., Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean. Cool., To make filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and 2 teaspoons vanilla or sherry together. Use as filling to spread between layers. Spread remaining frosting on top and sides of cake.	440 kcal	63 g	42 mg	1 g	6 g	10 g	368 mg	37 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Baltimore	Chesapeake Bay Pork Chops	https://www.allrecipes.com/recipe/203248/chesapeake-bay-pork-chops/	4.3	265.0	10.0	15.0	Boneless pork chops are marinated with seafood seasoning and apple cider vinegar and grilled to perfection!	0.5 cup vegetable oil, 0.5 cup apple cider vinegar, 1 tablespoon seafood seasoning (such as Old Bay®), 2 cloves minced garlic, 1 tablespoon chopped fresh basil, 1 lime, juiced, cracked black pepper to taste, 8 boneless pork chops, 1/2 inch thick	Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically., Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade., Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).	384 kcal	1 g	107 mg	0 g	41 g	5 g	256 mg	0 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Baltimore	Hot Maryland Crab Dip	https://www.allrecipes.com/recipe/51499/hot-maryland-crab-dip/	4.7	40.0	15.0	25.0	This traditional Maryland hot crab dip combines cream cheese, sour cream, and mayonnaise with fresh crab meat. It is topped with a sprinkling of Cheddar cheese and served with toasted baguette for a delicious appetizer.	cooking spray (such as Pam®), 1 (8 ounce) package cream cheese, softened, 1 (8 ounce) container sour cream, 0.25 cup creamy salad dressing, 0.5 teaspoon Worcestershire sauce, 1 teaspoon seafood seasoning (such as Old Bay®), or to taste, 2 cups fresh lump crabmeat, or more to taste, 0.5 cup grated Cheddar cheese, 2 small baguette loaves, sliced into about 4 to 5 pieces each	Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray., Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture; pour into the prepared loaf pan and top with Cheddar cheese., Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.	409 kcal	35 g	75 mg	1 g	18 g	12 g	748 mg	3 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Baltimore	Old-School Baltimore Crab Soup	https://www.allrecipes.com/recipe/215084/old-school-baltimore-crab-soup/	4.3	265.0	25.0	240.0	This traditional crab soup is a staple at most Maryland cookouts. The long and slow simmering makes the broth extra rich.	3 carrots, sliced, 1 ham bone, 0.66666668653488 cup barley, 2 tablespoons salt, or more to taste, 2 tablespoons ground black pepper, or more to taste, 4 cups water, 1 small head cabbage, shredded, 2 (14.5 ounce) cans diced tomatoes, 3 potatoes, peeled and cubed, 1 cup water, 3 (15 ounce) cans white corn, drained, 1 pound green beans, cut into 1 inch pieces, 1 (10 ounce) package frozen lima beans, 1 (6 ounce) package frozen peas, 2 tablespoons seafood seasoning (such as Old Bay®), or more to taste, 4 female blue crabs, 4 slices bacon, 1 cup water, 2 (6 ounce) cans lump crabmeat, drained	Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside., Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes., While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally., Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.	350 kcal	64 g	34 mg	14 g	21 g	1 g	2079 mg	11 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Baltimore	Viryta (Lithuanian Honey Liqueur)	https://www.allrecipes.com/recipe/236298/viryta-lithuanian-honey-liqueur/	3.7	11595.0	15.0	60.0	A Lithuanian honey liqueur, Viryta recipes are handed down from generation to generation and are shrouded in secrecy.	1 lemon, 1 orange, 1 pound honey, 3.5 cups bottled water, 3 cups white sugar, 3 tablespoons caraway seeds, 25 whole cloves, 1 tablespoon vanilla extract, 4 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 2 pints 190 proof grain alcohol	Peel orange and lemon in a circular motion in a large strip. Place peels in a warm, dry area to dry for 24 hours., Stir honey, 1 cup water, sugar, caraway seeds, cloves, vanilla extract, cinnamon, and ground nutmeg together in a large pot; bring to a rolling boil, reduce heat to low, and simmer for 45 minutes. Add dried orange and lemon peels to honey mixture; continue to simmer for 15 minutes., Remove from heat; discard fruit peels. Stir grain alcohol and remaining 2 1/2 cups water into honey mixture. Transfer mixture to a glass container and tightly cover with a lid. Place in a cool location out of direct sunlight and let set, gently swirling container every few days, for 1 week., Strain mixture through double-layered cheesecloth to remove sediment. Pour liqueur into bottles or decanters and seal.	187 kcal	28 g	NaN	1 g	0 g	NaN	3 mg	27 g	0 g	0 g	36 servings	NaN	NaN
Africa	NaN	Baltimore	Easy Black Bottom Cupcakes	https://www.allrecipes.com/recipe/15781/easy-black-bottom-cupcakes/	4.2	0.0	NaN	NaN	These black bottom cupcakes are made with a cake mix. Quick and easy for the baker on the run ...	1 (18.25 ounce) package devil's food cake mix, 1 (8 ounce) package cream cheese, 1 cup white sugar, 1 cup semisweet chocolate chips	Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips., Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.	192 kcal	28 g	15 mg	1 g	3 g	5 g	187 mg	22 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Baltimore	Captain's Crunch French Toast	https://www.allrecipes.com/recipe/186537/captains-crunch-french-toast/	4.1	50.0	15.0	35.0	Crushed breakfast cereal coats thick slices of egg bread in this thick, sweet breakfast treat.	3 large eggs, 2.5 tablespoons white sugar, 1 cup heavy cream, 0.5 cup 2% low-fat milk, 0.5 teaspoon vanilla extract, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 0.5 (14 ounce) package brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Cap’n Crunch®), crushed, 6 thick slices egg bread (Challah), 2 tablespoons butter	Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish; set aside. Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper., Melt the butter in a nonstick skillet over medium-high heat. Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.	598 kcal	74 g	200 mg	3 g	14 g	15 g	727 mg	22 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Baltimore	Lord Baltimore Cake	https://www.allrecipes.com/recipe/7662/lord-baltimore-cake/	4.8	90.0	30.0	60.0	This recipe for the classic cake delivers a rich and beautiful Lord Baltimore cake certain to impress your guests.	2.75 cups cake flour, 1 tablespoon baking powder, 1.25 teaspoons salt, 0.66666668653488 cup butter, softened, 2 cups white sugar, 7 egg yolks, 1.25 cups milk, 2 teaspoons vanilla extract, 0.5 cup crushed macaroon cookies, 0.5 cup chopped pecans, 0.25 cup chopped blanched almonds, 12 candied cherries, quartered, 2 teaspoons lemon juice, 1 teaspoon orange zest	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans., In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside., In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges., Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely., Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.	468 kcal	70 g	149 mg	1 g	6 g	9 g	469 mg	42 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Baltimore	Paleo Maryland Crab Cakes	https://www.allrecipes.com/recipe/228078/paleo-maryland-crab-cakes/	4.5	100.0	25.0	15.0	This Maryland crab cake recipe uses uses nutty almond flour for the breading.	1 large egg, 2 tablespoons mayonnaise, 1.5 teaspoons seafood seasoning, such as Old Bay™, 1 teaspoon Dijon mustard, 0.5 teaspoon Worcestershire sauce, 0.25 teaspoon hot pepper sauce (such as Tabasco®), 0.25 teaspoon lemon juice, ground black pepper to taste, 1 pound jumbo lump crabmeat, 0.25 cup almond flour, 1 tablespoon minced red bell pepper, 2 teaspoons sliced green onion, 1 tablespoon chopped fresh parsley, 0.33333334326744 cup almond flour	Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl., Place crabmeat into a separate bowl; add mayonnaise mixture and gently mix with your hands to combine. Mix in 1/4 cup almond flour, bell pepper, green onion, and parsley. Form mixture into six round cakes., Dredge each cake in remaining 1/3 cup almond flour and place onto a parchment-lined sheet pan. Cover and refrigerate for at least 1 hour., Preheat the oven to 400 degrees F (200 degrees C)., Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.	114 kcal	4 g	47 mg	0 g	10 g	1 g	273 mg	0 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Baltimore	Maryland Pumpkin Seeds	https://www.allrecipes.com/recipe/94555/maryland-pumpkin-seeds/	4.5	40.0	10.0	30.0	Save the seeds from your Jack-O-lantern and make a tasty snack. Perfect for a crisp fall day on the coast!	4 cups raw pumpkin seeds, 0.25 cup seafood seasoning, such as Old Bay™, vegetable oil cooking spray	Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander. Spread out on paper towels and pat dry., Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Spray the tops of the seeds with additional cooking spray. Sprinkle the seafood seasoning evenly over the tops., Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.	507 kcal	18 g	NaN	5 g	23 g	8 g	1110 mg	1 g	43 g	0 g	6 servings	1 1/2 cups	NaN
Africa	NaN	Baltimore	Helen's Slow Cooker Potatoes	https://www.allrecipes.com/recipe/275067/helens-slow-cooker-potatoes/	4.1	250.0	10.0	240.0	Skip the scalloped potatoes and try this easier alternative for potluck-ready potatoes slow cooked with onions, cream of celery soup, and American cheese.	6 potatoes, cut into bite-sized chunks, 0.75 pound American cheese, cubed, 1 onion, finely chopped, 1 (10 ounce) can condensed cream of celery soup, salt and ground black pepper to taste, 6.6666665077209 fluid ounces milk, 1 pinch paprika, or to taste	Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.	333 kcal	35 g	46 mg	4 g	14 g	9 g	943 mg	4 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Baltimore	Laura's Maryland Crab Cakes	https://www.allrecipes.com/recipe/228503/lauras-maryland-crab-cakes/	4.2	75.0	15.0	30.0	This recipe delivers a Maryland-style crab cake thanks to the addition of seafood seasoning, parsley, and mayonnaise.	1 egg, 1 tablespoon Worcestershire sauce, 1 tablespoon mayonnaise, 1 tablespoon dried parsley flakes, 1 teaspoon seafood seasoning (such as Old Bay®), 1 teaspoon baking powder, 0.25 teaspoon salt, 2 slices white bread, crusts removed, 1 pound fresh crabmeat	Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet., Refrigerate at least 30 minutes., Preheat oven to 375 degrees F (190 degrees C)., Bake crab cakes until heated through and lightly browned, about 30 minutes.	203 kcal	8 g	131 mg	0 g	20 g	2 g	840 mg	1 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Baltimore	Crab Croissants	https://www.allrecipes.com/recipe/38165/crab-croissants/	4.4	30.0	30.0	NaN	Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.	12 ounces cooked and flaked blue crabmeat, 0.66666668653488 cup blue cheese salad dressing, 0.33333334326744 cup mayonnaise, 1 cup seasoned dry bread crumbs, 1 cup minced onion, 2 cloves garlic, 1 large tomato, diced, salt and pepper to taste, 0.5 cup grated Asiago cheese, 6 plain croissants, split in half	In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving., Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.	667 kcal	46 g	124 mg	3 g	24 g	13 g	1221 mg	12 g	42 g	0 g	6 servings	NaN	NaN
Africa	NaN	Baltimore	Crab Stuffed Chicken Breasts	https://www.allrecipes.com/recipe/16650/crab-stuffed-chicken-breasts/	4.3	60.0	10.0	50.0	Such a delicacy must be difficult to prepare, right? Not in the case of these chicken breasts rolled around crab and mushrooms. Top with white sauce and Swiss cheese, and you have a meal sure to impress.	4 tablespoons butter, divided, 0.25 cup all-purpose flour, 1 cup chicken broth, 0.5 cup milk, 0.25 cup chopped onion, 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed, 1 (4.5 ounce) can sliced mushrooms, drained, 0.33333298563957 cup crushed saltine crackers, 2 tablespoons minced fresh parsley, 0.5 teaspoon salt, 1 pinch ground black pepper, 4 skinless, boneless chicken breast halves, 1 cup shredded Swiss cheese, 0.5 teaspoon paprika	To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside., In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through., Preheat oven to 350 degrees F (175 degrees C)., Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce., Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.	478 kcal	16 g	164 mg	2 g	49 g	13 g	1244 mg	3 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maryland	Maryland Crab Soup	https://www.allrecipes.com/recipe/13437/maryland-crab-soup/	4.6	45.0	15.0	30.0	This crab soup recipe is authentic Chesapeake Bay food made with Old Bay, lima beans, corn, carrots, and Maryland blue back-fin crab meat and claws.	2 (14.5 ounce) cans stewed tomatoes, 3 cups water, 2 cups beef broth, 1 cup fresh lima beans, 1 cup frozen corn kernels, 1 cup sliced carrots, 2 tablespoons chopped onion, 2 tablespoons Old Bay Seasoning TM, 1 gallon water, 10 blue crab claws, steamed, 1 pound blue crab crabmeat	Place stewed tomatoes, 3 cups water, beef broth, lima beans, corn, sliced carrots, chopped onion, and Old Bay seasoning in a 4-quart pot. Bring to a simmer over medium heat; cover and cook for 5 minutes., Bring 1 gallon water to a boil in a large pot. Add crab claws and boil for 6 minutes; drain., Stir crabmeat and boiled crab claws into tomato and vegetable mixture. Cover and simmer for 10 to 15 minutes. Serve hot.	165 kcal	22 g	52 mg	5 g	18 g	0 g	882 mg	6 g	1 g	0 g	10 servings	NaN	NaN
Africa	NaN	Maryland	How to Make Maryland Crab Cakes	https://www.allrecipes.com/recipe/19489/maryland-crab-cakes-ii/	4.3	35.0	15.0	20.0	Maryland is famous for its crab cakes — try this delicious recipe made with crabmeat, bread crumbs, mustard, parsley and mayo and you'll know why!	cooking spray, 1 pound crabmeat, shredded, 1.5 tablespoons dry bread crumbs, 2 teaspoons chopped fresh parsley, salt and pepper to taste, 1 egg, 1.5 tablespoons mayonnaise, 0.5 teaspoon ground dry mustard, 1 dash hot pepper sauce	Preheat the oven's broiler. Lightly grease a broiler pan or baking sheet with cooking spray., Mix crabmeat, bread crumbs, parsley, salt, and pepper together in a large bowl., Mix egg, mayonnaise, mustard, and hot sauce together in a small bowl; stir into crab mixture until well combined. Form into patties and place on the prepared broiler pan or baking sheet., Broil crab cakes under the preheated broiler until golden brown on both sides, about 5 to 7 minutes per side.	211 kcal	3 g	185 mg	0 g	20 g	3 g	373 mg	0 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maryland	Baked Maryland Lump Crab Cakes	https://www.allrecipes.com/recipe/139340/baked-maryland-lump-crab-cakes/	4.4	40.0	15.0	25.0	These baked crab cakes are authentic Maryland lump crab cakes flavored with butter, parsley, Old Bay, and mustard baked in the oven until golden.	0.25 cup bread crumbs, 2 teaspoons seafood seasoning, such as Old Bay™, 1 teaspoon baking powder, 1 teaspoon dried parsley, 1 teaspoon mustard powder, 0.125 teaspoon black pepper, 0.75 cup cholesterol-free egg product, 2 tablespoons butter, melted, 1 tablespoon mayonnaise, 1 teaspoon Worcestershire sauce, 1 pound lump crab meat	Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet., Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside., Stir together egg product, butter, mayonnaise, and Worcestershire in a large bowl until smooth. Fold in crab meat, then fold in bread crumb mixture until well-blended., Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet., Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.	92 kcal	3 g	34 mg	0 g	11 g	2 g	344 mg	0 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Chicken with Lemon-Caper Sauce	https://www.allrecipes.com/recipe/132703/chicken-with-lemon-caper-sauce/	4.6	30.0	10.0	20.0	This lemon sauce for chicken made rich with butter and white wine is flavored with fresh lemon juice and capers for a delicious and versatile sauce.	0.5 cup all-purpose flour, 1 pinch salt, 2 (6 ounce) skinless, boneless chicken breast halves, 2 tablespoons olive oil, 0.25 cup dry white wine, 0.25 cup lemon juice, 0.25 cup cold unsalted butter, cut into pieces, 2 tablespoons capers, drained, 2 lemon wedges	Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess., Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm., Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes., Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers., Pour lemon-caper sauce over chicken; serve with lemon wedges.	662 kcal	29 g	160 mg	2 g	43 g	17 g	372 mg	1 g	39 g	0 g	2 servings	NaN	NaN
Africa	NaN	Maryland	Hot Crab Dip	https://www.allrecipes.com/recipe/22560/hot-crab-dip/	4.3	40.0	10.0	30.0	This hot crab dip is made with lump crab meat baked with cream cheese, Cheddar, lemon, and hot sauce for the ultimate party dip served with crackers.	2 (8 ounce) packages cream cheese, softened, 2 cups shredded Cheddar cheese, 2 (6 ounce) cans crabmeat, 4 tablespoons mayonnaise, 2 tablespoons Worcestershire sauce, 1.5 tablespoons fresh lemon juice, 2 teaspoons hot sauce, paprika, for garnish	Preheat the oven to 350 degrees F (175 degrees C)., Beat cream cheese in a medium bowl until smooth. Stir in Cheddar cheese, crabmeat, mayonnaise, Worcestershire sauce, lemon juice, and hot sauce until well combined. Transfer crab mixture to a shallow 9x13-inch baking dish. Garnish with paprika., Bake in the preheated oven until golden brown and bubbly, about 30 minutes.	81 kcal	1 g	26 mg	NaN	4 g	4 g	119 mg	0 g	7 g	0 g	40 servings	NaN	NaN
Africa	NaN	Maryland	Cinnamon Bread	https://www.allrecipes.com/recipe/6934/cinnamon-bread-i/	4.5	70.0	20.0	50.0	This cinnamon bread is light, fluffy, mildly spiced, and crowned with a buttery cinnamon-sugar topping for a quick bread that's sure to be a hit.	2 cups all-purpose flour, 1 cup white sugar, 1 cup buttermilk, 2 large eggs, 0.25 cup vegetable oil, 2 teaspoons vanilla extract, 2 teaspoons baking powder, 1.5 teaspoons ground cinnamon, 1 teaspoon salt, 0.5 teaspoon baking soda, 2 tablespoons white sugar, 2 teaspoons margarine, 1 teaspoon ground cinnamon	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan., Make bread: Beat flour, sugar, buttermilk, eggs, oil, vanilla, baking powder, cinnamon, salt, and baking soda in a large mixing bowl until well combined, about 3 minutes. Pour batter into the prepared loaf pan; smooth the top., Make topping: Stir together sugar, margarine, and cinnamon in a small bowl until crumbly; sprinkle over batter. Use a paring knife to swirl batter for a marbled effect., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove bread from the pan to a wire rack to cool completely.	218 kcal	36 g	32 mg	1 g	4 g	1 g	369 mg	20 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Seafood Boil	https://www.allrecipes.com/recipe/17153/seafood-boil/	4.6	50.0	10.0	30.0	This seafood boil recipe is made with shrimp, crab, corn, potatoes, and sausage boiled in one pot with seasoned water, perfect for outdoor gatherings.	5 pounds new red potatoes, 3 pounds kielbasa sausage, cut into 1 inch pieces, 1 (8 fluid ounce) bottle liquid shrimp and crab boil seasoning, salt to taste, 12 ears fresh corn, 4 lemons, halved, 1 tablespoon diced green chile pepper, or to taste, 10 pounds medium shrimp - peeled and deveined, 12 blue crabs, cleaned	Fill a large, 40-quart pot half full with water; bring water to a full boil. Add potatoes, sausage, shellfish boil seasoning, and salt. Cook until potatoes are halfway cooked., Stir in corn, lemons, and chile pepper; continue boiling until vegetables are tender. Turn off heat., Mix in shrimp and crab. Cover the pot and let sit until shrimp are pink and crabmeat is opaque and flaky, 10 to 15 minutes. Remove vegetables and shellfish from the pot; drain well. Serve immediately.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	15 servings	NaN	NaN
Africa	NaN	Maryland	Maryland Crab Cakes	https://www.allrecipes.com/recipe/17771/maryland-crab-cakes-i/	4.4	25.0	15.0	10.0	These Maryland crab cakes are the real deal, made with fresh lump crab meat, Old Bay seasoning, and white bread for a true Chesapeake Bay staple.	1 pound crabmeat, 2 slices white bread, crusts trimmed, 1 large egg, beaten, 1 tablespoon Old Bay Seasoning TM, 1 tablespoon mayonnaise, 1 teaspoon Dijon-style prepared mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons butter	Place crab meat in a large bowl and remove any remaining shell pieces., Break bread into small pieces and add to crab meat. Add beaten egg, Old Bay seasoning, mayonnaise, mustard, and Worcestershire sauce to the bowl. Mix by hand to avoid overworking crab meat; you want to keep the lumps of meat as much as possible. Form into 6 patties., Heat butter in a skillet over medium heat., Fry patties in hot butter until golden brown, about 4 minutes per side.	166 kcal	5 g	114 mg	1 g	17 g	3 g	896 mg	1 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Steamed Blue Crabs	https://www.allrecipes.com/recipe/178366/steamed-blue-crabs/	4.8	65.0	40.0	25.0	This blue crab recipe uses a steaming pot of beer, vinegar, salt, and Old Bay to cook Atlantic crabs served on newspapers to make cleanup a breeze.	3 cups beer, 3 cups distilled white vinegar, 0.75 cup seafood seasoning (such as Old Bay®), divided, 0.5 cup salt, 36 live blue crabs	Combine beer, vinegar, 1/2 cup seafood seasoning, and salt in a large stockpot over high heat. Bring to a strong simmer., Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind the mouth., Fit a screen over simmering beer mixture and layer crabs on the screen., Cover and steam crabs until they turn bright orange and no blue-green color remains, 20 to 30 minutes. Sprinkle with remaining 1/4 cup seafood seasoning before serving.	183 kcal	8 g	98 mg	3 g	22 g	0 g	3548 mg	0 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Karyn's Cream of Crab Soup	https://www.allrecipes.com/recipe/68191/karyns-cream-of-crab-soup/	4.8	45.0	15.0	30.0	This cream of crab soup recipe is a simplified version of crab bisque using shortcuts for an easy, rich bowl of soup, full of crabmeat, in 45 minutes.	3 tablespoons all-purpose flour, 1 (1.25 ounce) envelope hollandaise sauce mix, 4 cups half-and-half, divided, 0.25 cup butter, 1 cup whipping cream, 3 tablespoons seafood seasoning (such as Old Bay®), 0.5 teaspoon dry mustard, 0.25 teaspoon celery seed, 1 pound fresh crabmeat, 1 tablespoon cooking sherry	Blend flour and hollandaise sauce mix with 2 cups half-and-half in a medium bowl., Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, whipping cream, seafood seasoning, dry mustard, and celery seed. Bring to a simmer and reduce heat to low., Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.	543 kcal	15 g	188 mg	1 g	20 g	28 g	1447 mg	0 g	45 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	One-Dish Rockfish	https://www.allrecipes.com/recipe/150162/one-dish-rockfish/	4.3	35.0	15.0	20.0	An easy rockfish recipe with fresh spinach, cherry tomatoes, onion, garlic, dill, and lemon slices baked in one dish for a flavorsome meal.	5 cups fresh spinach, 2 (6 ounce) fillets rockfish, 10 cherry tomatoes, halved, 0.5 cup vegetable broth, 2 tablespoons minced fresh dill, 0.5 teaspoon lemon pepper, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, salt and ground black pepper to taste, 2 slices lemon slices, 2 slices onion slices, 1 teaspoon butter	Preheat the oven to 400 degrees F (200 degrees C)., Layer spinach on the bottom of a 2-quart baking dish. Arrange rockfish on top; scatter tomatoes around rockfish. Pour in broth and season the rockfish with dill, lemon pepper, garlic powder, onion powder, salt, and pepper. Place a slice of lemon and onion on each fillet; top with butter. Cover the entire dish with aluminum foil., Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.	233 kcal	12 g	64 mg	4 g	36 g	2 g	417 mg	2 g	6 g	0 g	2 servings	NaN	NaN
Africa	NaN	Maryland	The Famous Seafood Seasoning Recipe	https://www.allrecipes.com/recipe/218359/the-famous-seafood-seasoning-recipe/	4.3	15.0	15.0	NaN	This homemade seafood seasoning blend goes with all sorts of seafood dishes, plus salads, and poultry dishes too. It tastes just like store-bought.	6.3333334922791 tablespoons salt, 3.6666667461395 tablespoons ground celery seed, 2.5 teaspoons dry mustard powder, 2.5 teaspoons red pepper flakes, ground, 1.5 teaspoons ground black pepper, 1.5 teaspoons ground bay leaves, 1.5 teaspoons paprika, 1 teaspoon ground cloves, 1 teaspoon ground allspice, 1 teaspoon ground ginger, 0.75 teaspoon ground cardamom, 0.5 teaspoon ground cinnamon	Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined., Store in an airtight container.	1 kcal	0 g	NaN	0 g	NaN	NaN	246 mg	NaN	0 g	0 g	180 servings	NaN	NaN
Africa	NaN	Maryland	Grilled Chicken Burgers	https://www.allrecipes.com/recipe/17975/grilled-chicken-burgers/	4.5	80.0	35.0	25.0	These grilled chicken burgers are a nice change from ordinary beef hamburgers since they're made with ground chicken, vegetables, and seasonings.	cooking spray, 1 medium onion, chopped, 2 teaspoons minced garlic, 2 medium carrots, chopped, 1 medium red bell pepper, chopped, 1 medium tomato, seeded and chopped, 1 cup fresh sliced mushrooms, 2 pounds ground chicken, 0.5 cup fresh bread crumbs, 1 large egg, 1 tablespoon seafood seasoning (such as Old Bay®), kosher salt and ground black pepper to taste	Lightly spray a skillet with cooking spray and heat over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add carrots, bell pepper, tomato, and mushrooms; cook and stir until tender, 5 to 7 minutes. Remove from the heat and let cool completely, about 20 minutes., Preheat an outdoor grill for medium heat and lightly oil the grate., Mix ground chicken and cooled vegetables together in a large bowl. Add bread crumbs, egg, seafood seasoning, salt, and pepper; mix until well combined. Form mixture into eight patties., Cook on the preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	486 kcal	105 g	23 mg	11 g	15 g	0 g	796 mg	31 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maryland	Fried Soft-Shell Crab	https://www.allrecipes.com/recipe/73867/fried-soft-shell-crab/	4.7	30.0	25.0	5.0	These fried soft-shell crabs are lightly breaded and cook in minutes. They're golden brown and crisp on the outside, tender and sweet on the inside.	4 soft-shell crabs, 1 quart oil for frying, or as needed, 0.5 cup milk, 1 large egg, 1 cup all-purpose flour, salt and pepper to taste	Lift one pointed side of the top shell of one crab; pull out and discard the gills. Lower the shell and repeat on the other side. Remove the tail flap on the bottom side by twisting and pulling. Use a pair of scissors to cut behind the eyes and remove the face. Repeat to clean remaining crabs. Rinse cleaned crabs thoroughly with cold water, then dry on paper towels., Heat oil in a deep fryer to 365 degrees F (180 degrees C)., Whisk together milk and egg in a shallow bowl. Combine flour, salt, and pepper in another shallow bowl. Lightly salt each crab. Dredge in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour to coat both sides., Working in batches if necessary, carefully lower crabs into the hot oil and fry until golden brown on one side, 1 to 2 minutes. Carefully turn and cook until golden brown on the other side, 1 to 2 minutes more. Drain on paper towels.	358 kcal	25 g	65 mg	1 g	9 g	4 g	76 mg	2 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maryland	Glazed Ham	https://www.allrecipes.com/recipe/34523/glazed-ham/	4.7	520.0	5.0	515.0	A raw ham is slow roasted, then seasoned with a sweet smoky sauce during the last hour to make a memorable meal with little actual work involved.	1 (8 pound) bone-in shank ham, 4 cups water, or as needed, 0.5 cup honey, 0.5 cup brown sugar, 2 tablespoons liquid smoke flavoring, 2 tablespoons Worcestershire sauce, 1 pinch ground cloves	Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid., Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan., Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses., Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.	512 kcal	21 g	183 mg	0 g	57 g	7 g	158 mg	21 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Blueberry Bread I	https://www.allrecipes.com/recipe/6873/blueberry-bread-i/	4.1	70.0	10.0	60.0	This recipe makes a simple, sweet blueberry quick bread with walnuts. It yields one extra-large loaf, or two smaller ones.	2 eggs, 1 cup white sugar, 1 cup milk, 3 tablespoons vegetable oil, 3 cups all-purpose flour, 1 teaspoon salt, 4 teaspoons baking powder, 1 cup fresh blueberries, 0.5 cup chopped walnuts	Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil., Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces., Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.	270 kcal	44 g	33 mg	2 g	6 g	1 g	377 mg	19 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Crab Imperial II	https://www.allrecipes.com/recipe/21262/crab-imperial-ii/	4.1	35.0	15.0	20.0	A tangy, rich crab dish that will be enjoyed by the family or by guest. Incorporate scallops and tiny shrimp to dress up the dish.	1 pound crabmeat, 0.5 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 0.5 teaspoon Old Bay Seasoning TM, 0.5 teaspoon salt, 0.5 teaspoon cayenne pepper, 0.5 teaspoon dry mustard, 1 egg, beaten, 0.25 cup fresh bread crumbs, 1 teaspoon paprika, 3 tablespoons butter	Preheat oven to 400 degrees F (200 degrees C)., In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly., In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter., Bake in a preheated oven for 20 minutes.	450 kcal	8 g	166 mg	1 g	28 g	9 g	1087 mg	1 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maryland	Baltimore Zoo	https://www.allrecipes.com/recipe/215043/baltimore-zoo/	4.6	10.0	10.0	NaN	This very strong drink is similar to a Long Island Iced Tea, but tastes much better -- you don't taste the alcohol.	ice cubes, 0.5 fluid ounce silver tequila, 0.5 fluid ounce gin, 0.5 fluid ounce white rum, 0.5 fluid ounce vodka, 0.5 fluid ounce triple sec, 3 fluid ounces orange juice, 3 fluid ounces grenadine syrup, 4 fluid ounces beer (such as Budweiser®)	Fill a pitcher with ice, and pour in the tequila, gin, rum, vodka, triple sec, orange juice, and grenadine. Stir to mix, then pour in beer to serve.	291 kcal	48 g	NaN	0 g	1 g	NaN	19 mg	33 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	Maryland	Seared Tuna with Wasabi-Butter Sauce	https://www.allrecipes.com/recipe/69410/seared-tuna-with-wasabi-butter-sauce/	4.7	40.0	5.0	35.0	I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.	2 tablespoons white wine vinegar, 10 fluid ounces white wine, 0.25 cup minced shallots, 1 tablespoon wasabi paste, or to taste, 1 tablespoon soy sauce, 1 cup unsalted butter, cubed, salt and black pepper to taste, 1 tablespoon olive oil, or as needed, 1 cup chopped cilantro leaves, 6 (6 ounce) fresh tuna steaks, 1 inch thick	Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan., Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside., Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.	533 kcal	5 g	158 mg	0 g	41 g	20 g	278 mg	1 g	35 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Smith Island Cake	https://www.allrecipes.com/recipe/284443/smith-island-cake/	4.4	345.0	45.0	45.0	Nine buttery, vanilla-flavored cake layers are separated with a not-too-sweet ganache icing in this showstopper Smith Island cake.	4 cups heavy cream, 0.25 cup light corn syrup, 24 ounces bittersweet baking chocolate, chopped, 0.25 teaspoon kosher salt, cooking spray, 1.5 cups salted butter, softened, 2 cups white sugar, 5 large eggs, at room temperature, 2 teaspoons vanilla extract, 3.75 cups all-purpose flour, sifted, 1.5 teaspoons baking powder, 0.75 teaspoon baking soda, 0.5 teaspoon kosher salt, 1.75 cups buttermilk, at room temperature	Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat., Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through., Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray., Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla., Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed., Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes., Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing., Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula., Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.	845 kcal	79 g	188 mg	4 g	10 g	34 g	396 mg	47 g	56 g	0 g	16 servings	1 8 1/2-inch layer cake	NaN
Africa	NaN	Maryland	Spicy Maryland Crab Dip	https://www.allrecipes.com/recipe/25506/spicy-maryland-crab-dip/	4.5	45.0	15.0	30.0	Crabmeat, Cheddar cheese and seafood seasoning make this dip a seaside favorite!	1 (8 ounce) package cream cheese, softened, 0.5 cup sour cream, 2 tablespoons mayonnaise, 1.5 tablespoons lemon juice, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, garlic powder to taste, 0.5 cup shredded Cheddar cheese, 0.75 pound fresh crabmeat, 3 dashes hot sauce, Old Bay Seasoning TM to taste	Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish., In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning., Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.	111 kcal	1 g	36 mg	NaN	6 g	5 g	152 mg	0 g	9 g	0 g	16 servings	NaN	NaN
Africa	NaN	Maryland	Chesapeake Bay Stuffed Rockfish	https://www.allrecipes.com/recipe/149140/chesapeake-bay-stuffed-rockfish/	4.4	30.0	15.0	15.0	All-American crab imperial with its classic blend of crabmeat, bread cubes, mayonnaise, lemon juice, and seasonings makes a savory filling inside rockfish fillets. Substitute sole or flounder when Pacific rockfish is not in season	2 slices day-old white bread, cubed, 2 tablespoons fresh parsley, finely chopped, 0.5 teaspoon seafood seasoning, such as Old Bay™, 0.5 teaspoon dried mustard, 0.125 teaspoon ground black pepper, 2 teaspoons fresh lemon juice, 2 dashes liquid hot pepper sauce, such as Tabasco™, 2 tablespoons butter, softened, 0.5 cup mayonnaise, 1 pound fresh lump crabmeat, 4 (6 ounce) fillets rockfish	Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish., Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks., Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down., Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.	544 kcal	9 g	151 mg	1 g	53 g	8 g	792 mg	1 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maryland	Maryland Crab Cakes III	https://www.allrecipes.com/recipe/21475/maryland-crab-cakes-iii/	4.4	25.0	15.0	10.0	Spicy crab cakes made with onion, celery, and brown mustard. Broiled to a golden brown.	1.125 cups crushed saltine crackers, 1 cup mayonnaise, 1 teaspoon prepared brown mustard, 0.25 cup chopped onion, 1 stalk celery, chopped, 1 teaspoon Old Bay Seasoning TM, 1 pound crabmeat	Preheat oven on broiler setting. Lightly grease a baking sheet., In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet., Broil crab cakes 8 to 10 minutes on each side, or until golden brown.	409 kcal	12 g	71 mg	1 g	19 g	5 g	820 mg	1 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	True Maryland Crab Cakes	https://www.allrecipes.com/recipe/89037/true-maryland-crab-cakes/	4.3	30.0	10.0	20.0	This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.	3 tablespoons pancake mix, 1 tablespoon prepared yellow mustard, 3 tablespoons mayonnaise, or to taste, 1 egg, beaten, 1 tablespoon chopped fresh parsley, 1 pound cooked crabmeat, flaked, 3 cups vegetable oil for frying	In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties., Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.	388 kcal	7 g	137 mg	0 g	28 g	4 g	640 mg	0 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maryland	Lady Baltimore Cake	https://www.allrecipes.com/recipe/7471/lady-baltimore-cake/	4.7	90.0	30.0	60.0	This cake is a real beauty covered with soft icing. You may substitute sherry with vanilla if you choose.	1 cup butter, softened, 1.25 cups white sugar, 1.5 teaspoons vanilla extract, 3 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt, 1 cup milk, 6 egg whites, 0.5 cup white sugar, 1 recipe Lady Baltimore Frosting, 0.5 cup raisins, coarsely chopped, 0.33333334326744 cup chopped pecans, 0.33333334326744 cup chopped candied cherries, 2 teaspoons vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round layer pans., In a large bowl, cream butter or margarine, 1 1/4 cups sugar, and 1 1/2 teaspoons vanilla together well. Beat until light and fluffy., Stir flour, baking powder, and salt together in another bowl. Add flour mixture to butter mixture in 3 parts alternating with milk in 2 parts, beginning and ending with flour., Using clean beaters, beat egg whites in a mixing bowl until soft peaks form. Add 1/2 cup sugar gradually while beating until stiff. Fold whipped egg whites into batter. Pour into prepared pans., Bake for 25 to 30 minutes, until an inserted wooden pick comes out clean. Cool., To make filling: Stir 2 cups Lady Baltimore Frosting, raisins, nuts, cherries, and 2 teaspoons vanilla or sherry together. Use as filling to spread between layers. Spread remaining frosting on top and sides of cake.	440 kcal	63 g	42 mg	1 g	6 g	10 g	368 mg	37 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Chesapeake Bay Pork Chops	https://www.allrecipes.com/recipe/203248/chesapeake-bay-pork-chops/	4.3	265.0	10.0	15.0	Boneless pork chops are marinated with seafood seasoning and apple cider vinegar and grilled to perfection!	0.5 cup vegetable oil, 0.5 cup apple cider vinegar, 1 tablespoon seafood seasoning (such as Old Bay®), 2 cloves minced garlic, 1 tablespoon chopped fresh basil, 1 lime, juiced, cracked black pepper to taste, 8 boneless pork chops, 1/2 inch thick	Whisk together the vegetable oil, apple cider vinegar, seafood seasoning, minced garlic, basil, lime juice, and black pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours, flipping periodically., Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the bags. Discard excess marinade., Grill until the pork is no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).	384 kcal	1 g	107 mg	0 g	41 g	5 g	256 mg	0 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maryland	Best Hot Crab Dip	https://www.allrecipes.com/recipe/20368/best-hot-crab-dip/	4.4	40.0	20.0	20.0	The name says it all. The best hot crab dip recipe, creamy with cheese, flavored with capers and artichoke hearts, and served in a bread bowl.	2 cups crabmeat, 1 cup sour cream, 1 (8 ounce) package cream cheese, softened, 1 cup buttermilk, 1 cup mayonnaise, 1 cup shredded Monterey Jack cheese, 1 cup white Cheddar cheese, 0.5 cup capers, drained, 2 (8 ounce) cans artichoke hearts, drained and chopped, 2 tablespoons minced garlic, 0.5 teaspoon ground black pepper, or to taste, 0.5 teaspoon dried dill, or to taste, 0.25 cup grated Parmesan cheese, 0.5 teaspoon Old Bay Seasoning TM, or to taste, 1 (8 ounce) round loaf sourdough bread	Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan., In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning., Bake in preheated oven until top is crusty, about 15 to 20 minutes., Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.	284 kcal	12 g	51 mg	1 g	11 g	9 g	641 mg	1 g	22 g	0 g	18 servings	NaN	NaN
Africa	NaN	Maryland	Mom's Old-Fashioned Fried Chicken	https://www.allrecipes.com/recipe/8785/moms-old-fashioned-fried-chicken/	4.2	65.0	30.0	35.0	This wonderful old-fashioned fried chicken recipe has been in my family for years and years.	0.66666668653488 cup all-purpose flour, 2 teaspoons garlic powder, salt and pepper to taste, 1 (4 pound) chicken, cut into pieces, 1 quart vegetable oil for frying, or as needed, 1 cup sherry	Combine flour, garlic powder, salt, and pepper in a brown paper bag. Add chicken pieces, one at a time, to flour mixture; shake the bag to coat evenly. Place coated chicken on a tray., Heat 1 inch oil in a large skillet over medium-high heat. Cook chicken in hot oil until golden brown and no longer pink in the center. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a paper towel-lined plate. Drain oil from the skillet., Return chicken to the skillet and drizzle with sherry. Cover and simmer for 20 minutes.	1768 kcal	18 g	129 mg	1 g	42 g	25 g	364 mg	1 g	170 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Crab Cake Sauce	https://www.allrecipes.com/recipe/19474/crab-cake-sauce/	4.2	65.0	5.0	NaN	A delicious creamy crab cake sauce that's a breeze to make and tastes great. This recipe makes the perfect complement to lump crab or other seafood.	1 cup sour cream, 1 cup mayonnaise, 0.5 cup cottage cheese, 0.33300000429153 cup hot salsa, 0.25 teaspoon cayenne pepper, 1 tablespoon lemon juice, 0.5 cup plain yogurt	Combine sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice, and yogurt in a blender and puree until smooth. Chill for 1 hour before serving.	191 kcal	3 g	17 mg	0 g	3 g	5 g	203 mg	1 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Catfish Cakes	https://www.allrecipes.com/recipe/56122/catfish-cakes/	4.5	45.0	30.0	15.0	Catfish cakes are a delicious alternative to Maryland Crab Cakes. Plus, catfish is cheaper than crabmeat.	1 pound catfish fillets, 2.5 cups coarsely crushed buttery round crackers, 1 medium onion, chopped, 1 large egg, 1 tablespoon creamy salad dressing (e.g. Miracle Whip), 1 teaspoon prepared yellow mustard, 0.5 teaspoon Old Bay Seasoning TM, or to taste, 0.25 cup vegetable oil for frying, or as needed	Place catfish in a saucepan with enough water to cover; bring to a boil. Cook until fish flakes easily with a fork. Remove from heat and drain water., Mash fish in the saucepan. Stir in crackers, onion, egg, salad dressing, mustard, and Old Bay until evenly blended. Form into 8 patties., Heat oil in a large, heavy skillet over medium-high heat. Fry patties in hot oil until golden brown on both sides. An instant-read thermometer inserted into the center of a patty should read at least 145 degrees F (63 degrees C). Drain on a paper towel-lined plate and serve hot.	481 kcal	43 g	50 mg	2 g	14 g	5 g	755 mg	5 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maryland	Baltimore Peach Cake	https://www.allrecipes.com/recipe/275117/baltimore-peach-cake/	4.4	175.0	15.0	40.0	Cake and bread fans alike will love Chef John's take on Baltimore peach cake, a yeasted German-style cake showcasing summer's best peaches.	0.33333334326744 cup white sugar, 1 package active dry yeast, 1.25 cups warm milk (no hotter than 100 degrees F (38 degrees C)), 0.25 cup melted butter, 1 large egg, beaten, 1.5 teaspoons kosher salt, 3 cups all-purpose flour, or more as needed, 3 tablespoons butter, divided, 3.5 ripe peaches, 0.33333334326744 cup apricot preserves, 2 tablespoons Demerara sugar	Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together., Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours., Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths., Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes., Preheat the oven to 375 degrees F (190 degrees C)., Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches., Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes., Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.	251 kcal	40 g	35 mg	1 g	5 g	5 g	310 mg	14 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Hot Maryland Crab Dip	https://www.allrecipes.com/recipe/51499/hot-maryland-crab-dip/	4.7	40.0	15.0	25.0	This traditional Maryland hot crab dip combines cream cheese, sour cream, and mayonnaise with fresh crab meat. It is topped with a sprinkling of Cheddar cheese and served with toasted baguette for a delicious appetizer.	cooking spray (such as Pam®), 1 (8 ounce) package cream cheese, softened, 1 (8 ounce) container sour cream, 0.25 cup creamy salad dressing, 0.5 teaspoon Worcestershire sauce, 1 teaspoon seafood seasoning (such as Old Bay®), or to taste, 2 cups fresh lump crabmeat, or more to taste, 0.5 cup grated Cheddar cheese, 2 small baguette loaves, sliced into about 4 to 5 pieces each	Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray., Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture; pour into the prepared loaf pan and top with Cheddar cheese., Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.	409 kcal	35 g	75 mg	1 g	18 g	12 g	748 mg	3 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maryland	Beaten Biscuits	https://www.allrecipes.com/recipe/6927/beaten-biscuits/	3.5	40.0	25.0	15.0	This is an old Southern recipe featuring lard, low-gluten flour and cream. A food processor eases the preparation.	2 cups all-purpose flour, 0.25 teaspoon salt, 0.25 teaspoon baking powder, 1.5 tablespoons white sugar, 0.25 cup lard, chilled and cut into small pieces, 0.33329999446869 cup light cream, 2 tablespoons cold water	Preheat the oven to 450 degrees F (230 degrees C)., Sift flour, salt, baking powder, and sugar together. Use a fork to "cut" the lard into the flour until it looks like coarse meal. Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream. Mix well to form the dough into a ball, adding water if needed., Place the dough onto a tabletop, and knead slightly. With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle. Fold the dough over, and then beat it out again. Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes., Roll out the dough to about 1/4 inch thick. Cut into 2 inch rounds, and prick the top a few times with the tines of a fork. Place on greased baking sheets., Bake for 15 minutes, or until golden.	67 kcal	9 g	4 mg	0 g	1 g	1 g	31 mg	1 g	3 g	0 g	24 servings	NaN	NaN
Africa	NaN	Maryland	Old-School Baltimore Crab Soup	https://www.allrecipes.com/recipe/215084/old-school-baltimore-crab-soup/	4.3	265.0	25.0	240.0	This traditional crab soup is a staple at most Maryland cookouts. The long and slow simmering makes the broth extra rich.	3 carrots, sliced, 1 ham bone, 0.66666668653488 cup barley, 2 tablespoons salt, or more to taste, 2 tablespoons ground black pepper, or more to taste, 4 cups water, 1 small head cabbage, shredded, 2 (14.5 ounce) cans diced tomatoes, 3 potatoes, peeled and cubed, 1 cup water, 3 (15 ounce) cans white corn, drained, 1 pound green beans, cut into 1 inch pieces, 1 (10 ounce) package frozen lima beans, 1 (6 ounce) package frozen peas, 2 tablespoons seafood seasoning (such as Old Bay®), or more to taste, 4 female blue crabs, 4 slices bacon, 1 cup water, 2 (6 ounce) cans lump crabmeat, drained	Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside., Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes., While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally., Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.	350 kcal	64 g	34 mg	14 g	21 g	1 g	2079 mg	11 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Banana Butterscotch Bread	https://www.allrecipes.com/recipe/213007/banana-butterscotch-bread/	4.4	50.0	15.0	25.0	Traditional banana bread becomes untraditional with the addition of sweet butterscotch morsels.	2 cups all-purpose flour, 1 teaspoon baking powder, 0.75 teaspoon ground cinnamon, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 0.5 teaspoon ground nutmeg, 0.75 cup white sugar, 0.5 cup butter, 1 large egg, 3 ripe bananas, mashed, 0.75 cup butterscotch chips, 0.5 cup chopped walnuts	Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans., Sift together flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a bowl; set aside., Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. Beat in egg, then stir in mashed bananas. Pour in flour mixture and mix until just combined. Fold in butterscotch chips and walnuts until incorporated. Pour batter evenly into the prepared pans., Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.	159 kcal	22 g	18 mg	1 g	2 g	4 g	131 mg	12 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Maryland	Viryta (Lithuanian Honey Liqueur)	https://www.allrecipes.com/recipe/236298/viryta-lithuanian-honey-liqueur/	3.7	11595.0	15.0	60.0	A Lithuanian honey liqueur, Viryta recipes are handed down from generation to generation and are shrouded in secrecy.	1 lemon, 1 orange, 1 pound honey, 3.5 cups bottled water, 3 cups white sugar, 3 tablespoons caraway seeds, 25 whole cloves, 1 tablespoon vanilla extract, 4 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 2 pints 190 proof grain alcohol	Peel orange and lemon in a circular motion in a large strip. Place peels in a warm, dry area to dry for 24 hours., Stir honey, 1 cup water, sugar, caraway seeds, cloves, vanilla extract, cinnamon, and ground nutmeg together in a large pot; bring to a rolling boil, reduce heat to low, and simmer for 45 minutes. Add dried orange and lemon peels to honey mixture; continue to simmer for 15 minutes., Remove from heat; discard fruit peels. Stir grain alcohol and remaining 2 1/2 cups water into honey mixture. Transfer mixture to a glass container and tightly cover with a lid. Place in a cool location out of direct sunlight and let set, gently swirling container every few days, for 1 week., Strain mixture through double-layered cheesecloth to remove sediment. Pour liqueur into bottles or decanters and seal.	187 kcal	28 g	NaN	1 g	0 g	NaN	3 mg	27 g	0 g	0 g	36 servings	NaN	NaN
Africa	NaN	Maryland	Easy Black Bottom Cupcakes	https://www.allrecipes.com/recipe/15781/easy-black-bottom-cupcakes/	4.2	0.0	NaN	NaN	These black bottom cupcakes are made with a cake mix. Quick and easy for the baker on the run ...	1 (18.25 ounce) package devil's food cake mix, 1 (8 ounce) package cream cheese, 1 cup white sugar, 1 cup semisweet chocolate chips	Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips., Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.	192 kcal	28 g	15 mg	1 g	3 g	5 g	187 mg	22 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Maryland	Deb's Scallops Florentine	https://www.allrecipes.com/recipe/25869/debs-scallops-florentine/	4.5	55.0	30.0	25.0	Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!	1 pound sea scallops, 3 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup heavy cream, 0.25 cup grated Parmesan cheese, salt to taste, ground black pepper to taste, 1 (10 ounce) package frozen chopped spinach, thawed, 1 cup shredded mozzarella cheese, 0.25 cup grated Parmesan cheese, 0.25 cup plain bread crumbs, 1 tablespoon OLD BAY® Seasoning	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate., Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate., In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick., Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs., Bake in preheated oven for 15 minutes, or until browned and bubbly.	376 kcal	12 g	113 mg	2 g	23 g	16 g	971 mg	1 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Elegant Oyster Soup	https://www.allrecipes.com/recipe/21301/elegant-oyster-soup/	4.6	60.0	15.0	45.0	Oyster soup with carrots, mushrooms, onions, celery, and artichoke hearts.	2 tablespoons butter, 0.5 cup carrot, finely chopped, 0.5 cup onion, finely chopped, 0.5 cup celery, finely chopped, 0.5 cup button mushrooms, chopped, 0.5 cup butter, 0.25 cup all-purpose flour, 1 quart chicken broth, 1 (14 ounce) can artichoke hearts, drained, 1 bay leaf, 0.75 teaspoon salt, 0.5 teaspoon cayenne pepper, 0.25 teaspoon dried thyme, 0.25 teaspoon dried oregano, 0.25 teaspoon dried sage, 1 cup heavy cream, 12 shucked oysters and juice	In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent., In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes., Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat., Whisk in cream and add oysters; bring to a simmer, but do not boil.	402 kcal	16 g	117 mg	3 g	8 g	22 g	870 mg	2 g	35 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Captain's Crunch French Toast	https://www.allrecipes.com/recipe/186537/captains-crunch-french-toast/	4.1	50.0	15.0	35.0	Crushed breakfast cereal coats thick slices of egg bread in this thick, sweet breakfast treat.	3 large eggs, 2.5 tablespoons white sugar, 1 cup heavy cream, 0.5 cup 2% low-fat milk, 0.5 teaspoon vanilla extract, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 0.5 (14 ounce) package brown sugar and butter flavored crispy corn and oat breakfast cereal (such as Cap’n Crunch®), crushed, 6 thick slices egg bread (Challah), 2 tablespoons butter	Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish; set aside. Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper., Melt the butter in a nonstick skillet over medium-high heat. Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.	598 kcal	74 g	200 mg	3 g	14 g	15 g	727 mg	22 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Glazed Ham with Peach-Ginger Sauce	https://www.allrecipes.com/recipe/102269/glazed-ham-with-peach-ginger-sauce/	4.9	150.0	30.0	120.0	A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holiday meal. Vary the amount of ginger and hot pepper to satisfy your own tastes.	1 (10 pound) fully-cooked, bone-in ham, 2 teaspoons whole cloves, 0.25 teaspoon ground cinnamon, 2 tablespoons brown mustard, 0.5 cup packed brown sugar, 0.25 cup packed brown sugar, 2 tablespoons apple cider vinegar, 1 cup peach nectar, 1 cup peach preserves, 5 cups frozen peach slices, 2 teaspoons minced fresh ginger root, 1 hot cherry pepper, seeded and minced, 1 (3 inch) cinnamon stick	Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan., Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry., While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes., Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered., Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.	1403 kcal	73 g	255 mg	3 g	85 g	30 g	5889 mg	68 g	85 g	0 g	10 servings	NaN	NaN
Africa	NaN	Maryland	Simple Mint Julep	https://www.allrecipes.com/recipe/255947/simple-mint-julep/	5.0	5.0	5.0	NaN	Mint, bourbon, and sugar are mixed with ice in this classic mint julep recipe that is quick and easy to prepare for the Kentucky derby.	0.25 cup water, 1 teaspoon white sugar, 5 fresh mint leaves, or to taste, 1 (1.5 fluid ounce) jigger bourbon, or more to taste, 4 ice cubes, or as desired	Place a tall glass in the freezer until frosted., Mix water and sugar together in the frosted glass until sugar is dissolved. Twist mint leaves to release the scent and flavor from each leaf; add to glass. Fill the glass 1/4-full with bourbon; add ice. Garnish the glass with mint leaf.	121 kcal	4 g	NaN	NaN	NaN	NaN	5 mg	4 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Maryland	Lord Baltimore Cake	https://www.allrecipes.com/recipe/7662/lord-baltimore-cake/	4.8	90.0	30.0	60.0	This recipe for the classic cake delivers a rich and beautiful Lord Baltimore cake certain to impress your guests.	2.75 cups cake flour, 1 tablespoon baking powder, 1.25 teaspoons salt, 0.66666668653488 cup butter, softened, 2 cups white sugar, 7 egg yolks, 1.25 cups milk, 2 teaspoons vanilla extract, 0.5 cup crushed macaroon cookies, 0.5 cup chopped pecans, 0.25 cup chopped blanched almonds, 12 candied cherries, quartered, 2 teaspoons lemon juice, 1 teaspoon orange zest	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans., In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside., In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges., Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely., Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.	468 kcal	70 g	149 mg	1 g	6 g	9 g	469 mg	42 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Maryland	Breakfast Crisp	https://www.allrecipes.com/recipe/24137/breakfast-crisp/	3.9	40.0	10.0	30.0	This simple oatmeal and cinnamon quick bread is the perfect muffin alternative.	1.5 cups quick cooking oats, 0.5 cup unbleached all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon ground cinnamon, 0.5 teaspoon salt, 0.5 cup brown sugar, 0.25 cup margarine, softened, 1 egg	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan., In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan., Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.	360 kcal	51 g	47 mg	4 g	7 g	3 g	537 mg	18 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maryland	Paleo Maryland Crab Cakes	https://www.allrecipes.com/recipe/228078/paleo-maryland-crab-cakes/	4.5	100.0	25.0	15.0	This Maryland crab cake recipe uses uses nutty almond flour for the breading.	1 large egg, 2 tablespoons mayonnaise, 1.5 teaspoons seafood seasoning, such as Old Bay™, 1 teaspoon Dijon mustard, 0.5 teaspoon Worcestershire sauce, 0.25 teaspoon hot pepper sauce (such as Tabasco®), 0.25 teaspoon lemon juice, ground black pepper to taste, 1 pound jumbo lump crabmeat, 0.25 cup almond flour, 1 tablespoon minced red bell pepper, 2 teaspoons sliced green onion, 1 tablespoon chopped fresh parsley, 0.33333334326744 cup almond flour	Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl., Place crabmeat into a separate bowl; add mayonnaise mixture and gently mix with your hands to combine. Mix in 1/4 cup almond flour, bell pepper, green onion, and parsley. Form mixture into six round cakes., Dredge each cake in remaining 1/3 cup almond flour and place onto a parchment-lined sheet pan. Cover and refrigerate for at least 1 hour., Preheat the oven to 400 degrees F (200 degrees C)., Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.	114 kcal	4 g	47 mg	0 g	10 g	1 g	273 mg	0 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Maryland Pumpkin Seeds	https://www.allrecipes.com/recipe/94555/maryland-pumpkin-seeds/	4.5	40.0	10.0	30.0	Save the seeds from your Jack-O-lantern and make a tasty snack. Perfect for a crisp fall day on the coast!	4 cups raw pumpkin seeds, 0.25 cup seafood seasoning, such as Old Bay™, vegetable oil cooking spray	Preheat the oven to 300 degrees F (150 degrees C). Rinse pumpkin seeds in a colander. Spread out on paper towels and pat dry., Coat a large baking sheet with cooking spray and spread the pumpkin seeds out in a single layer. Spray the tops of the seeds with additional cooking spray. Sprinkle the seafood seasoning evenly over the tops., Bake for 30 minutes in the preheated oven, stirring occasionally, until dry and toasted. Cool for a few minutes before serving.	507 kcal	18 g	NaN	5 g	23 g	8 g	1110 mg	1 g	43 g	0 g	6 servings	1 1/2 cups	NaN
Africa	NaN	Maryland	Classic She Crab Soup	https://www.allrecipes.com/recipe/13418/classic-she-crab-soup/	4.3	0.0	NaN	NaN	A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.	3 tablespoons margarine, 1 green onion, minced, 1 stalk celery, chopped, 2 tablespoons all-purpose flour, 2 cups fish stock, 2 cups milk, 2 cups heavy whipping cream, 1.5 pounds crabmeat, flaked, 0.25 cup sherry, 1.5 teaspoons salt, 0.25 teaspoon ground black pepper, 2 cups hard-cooked eggs, 0.5 teaspoon paprika, 6 slices lemon	Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool., Press the yolks of hard-boiled eggs through a sieve and set aside., In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes., Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer., Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.	567 kcal	13 g	374 mg	1 g	32 g	22 g	1415 mg	5 g	43 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Copycat Berger Cookies	https://www.allrecipes.com/recipe/284440/copycat-berger-cookies/	3.0	175.0	35.0	10.0	These copycat cake-like Berger cookies are reminiscent of the classic from a Baltimore bakery, complete with a thick, rich chocolate icing.	0.33333334326744 cup unsalted butter, at room temperature, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 0.5 teaspoon kosher salt, 0.5 cup white sugar, 1 large egg, 1.5 cups all-purpose flour, 0.33333334326744 cup whole milk, 1.5 cups semisweet chocolate chips, 0.5 cup heavy whipping cream, 2 tablespoons light corn syrup, 1.5 teaspoons vanilla extract, 1 cup confectioners' sugar, sifted, 2 tablespoons confectioners' sugar, sifted, 0.25 teaspoon kosher salt	Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper., Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined., Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle., Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes., Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes., Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.	169 kcal	24 g	22 mg	1 g	2 g	5 g	89 mg	16 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Maryland	Pickled Asparagus II	https://www.allrecipes.com/recipe/69995/pickled-asparagus-ii/	4.4	15.0	10.0	5.0	Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant.	1 bunch fresh asparagus spears, 1 cup water, 1 cup white wine vinegar, 0.25 cup brown sugar, 4 cloves garlic, crushed, 1 jalapeno pepper, seeded and julienned, 4 sprigs fresh thyme, 2 tablespoons Old Bay Seasoning TM, 2 bay leaves, 1 teaspoon salt, 6 whole black peppercorns	Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar., Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute., Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.	37 kcal	9 g	NaN	2 g	1 g	NaN	565 mg	6 g	0 g	0 g	10 servings	NaN	NaN
Africa	NaN	Maryland	Scrapple (Mush)	https://www.allrecipes.com/recipe/162066/scrapple-mush/	4.1	660.0	20.0	160.0	Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself.	1 smoked ham hock, 4 quarts water, 2 teaspoons chicken soup base, 3 cups cornmeal, 1.5 teaspoons dried thyme leaves, 2 teaspoons rubbed sage, 1 teaspoon ground savory, 0.125 teaspoon ground allspice, 0.125 teaspoon ground nutmeg, 0.125 teaspoon ground clove, 1 teaspoon ground black pepper, 0.5 teaspoon ground white pepper, 1 pinch cayenne pepper, salt and pepper to taste, 2 tablespoons butter, 1 onion, diced, 2 cups shredded sharp Cheddar cheese	Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts., Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently., While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight., To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.	181 kcal	10 g	36 mg	1 g	9 g	5 g	120 mg	0 g	11 g	0 g	36 servings	NaN	NaN
Africa	NaN	Maryland	Grilled Oysters with Fennel Butter	https://www.allrecipes.com/recipe/13728/grilled-oysters-with-fennel-butter/	4.8	0.0	NaN	NaN	A seasonal side dish or appetizer with fresh oysters and fennel.	1 teaspoon fennel seed, ground, 1 cup butter, softened, 1 tablespoon shallots, minced, 1 tablespoon chopped fennel greens, 1 teaspoon ground black pepper, 0.5 teaspoon salt, 24 unopened, fresh, live medium oysters	Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C)., In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt., Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open., Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.	77 kcal	1 g	24 mg	0 g	2 g	5 g	110 mg	0 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Maryland	Helen's Slow Cooker Potatoes	https://www.allrecipes.com/recipe/275067/helens-slow-cooker-potatoes/	4.1	250.0	10.0	240.0	Skip the scalloped potatoes and try this easier alternative for potluck-ready potatoes slow cooked with onions, cream of celery soup, and American cheese.	6 potatoes, cut into bite-sized chunks, 0.75 pound American cheese, cubed, 1 onion, finely chopped, 1 (10 ounce) can condensed cream of celery soup, salt and ground black pepper to taste, 6.6666665077209 fluid ounces milk, 1 pinch paprika, or to taste	Place potatoes in a slow cooker. Combine American cheese, onion, soup, salt, and pepper in a bowl. Fill soup can 2/3 full of milk and stir into the mixture. Pour mixture over the potatoes and stir to coat. Sprinkle paprika on top. Cover and cook on High until potatoes are tender, 4 to 5 hours.	333 kcal	35 g	46 mg	4 g	14 g	9 g	943 mg	4 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Maryland	Laura's Maryland Crab Cakes	https://www.allrecipes.com/recipe/228503/lauras-maryland-crab-cakes/	4.2	75.0	15.0	30.0	This recipe delivers a Maryland-style crab cake thanks to the addition of seafood seasoning, parsley, and mayonnaise.	1 egg, 1 tablespoon Worcestershire sauce, 1 tablespoon mayonnaise, 1 tablespoon dried parsley flakes, 1 teaspoon seafood seasoning (such as Old Bay®), 1 teaspoon baking powder, 0.25 teaspoon salt, 2 slices white bread, crusts removed, 1 pound fresh crabmeat	Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet., Refrigerate at least 30 minutes., Preheat oven to 375 degrees F (190 degrees C)., Bake crab cakes until heated through and lightly browned, about 30 minutes.	203 kcal	8 g	131 mg	0 g	20 g	2 g	840 mg	1 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Maryland	Crab Croissants	https://www.allrecipes.com/recipe/38165/crab-croissants/	4.4	30.0	30.0	NaN	Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.	12 ounces cooked and flaked blue crabmeat, 0.66666668653488 cup blue cheese salad dressing, 0.33333334326744 cup mayonnaise, 1 cup seasoned dry bread crumbs, 1 cup minced onion, 2 cloves garlic, 1 large tomato, diced, salt and pepper to taste, 0.5 cup grated Asiago cheese, 6 plain croissants, split in half	In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving., Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.	667 kcal	46 g	124 mg	3 g	24 g	13 g	1221 mg	12 g	42 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Pennsyltucky Pepper Stew	https://www.allrecipes.com/recipe/87895/pennsyltucky-pepper-stew/	4.7	70.0	25.0	45.0	If you like peppers, onions, and garlic, then this is going to be your next favorite meal.	1.5 pounds lean ground beef, 2 small garlic cloves, crushed, 1 sweet onion cut into 1/2-inch slices, 1 green bell pepper, chopped, 1 Anaheim chile pepper, chopped, 3 fresh red chili peppers, chopped, 1 fresh jalapeno pepper, chopped, 2 (10.5 ounce) cans condensed beef broth, 1 (10.75 ounce) can condensed golden mushroom soup, 1 (15 ounce) can tomato sauce, 3 tablespoons Worcestershire sauce, 1 (10 ounce) can white corn, drained, 1 pinch ground cumin, 1 pinch curry powder, 1.5 cups water, 1 tablespoon salt, 2 tablespoons ground black pepper	Place the beef in a skillet over medium heat, and cook until evenly brown. Reserving juices in skillet, transfer cooked beef to a bowl, and mix in 1 clove crushed garlic. Stir remaining garlic, onion, green bell pepper, Anaheim chile pepper, red chili peppers, and jalapeno peppers into the skillet. Cook until tender; drain grease., Transfer vegetables to a large pot over medium heat, and mix in broth, soup, tomato sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and mix in corn. Season with cumin and curry. Pour in water, and mix in cooked beef. Season with salt and pepper, and continue cooking 15 to 20 minutes over low heat.	359 kcal	26 g	76 mg	4 g	30 g	6 g	2664 mg	8 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Maryland	Crab Stuffed Chicken Breasts	https://www.allrecipes.com/recipe/16650/crab-stuffed-chicken-breasts/	4.3	60.0	10.0	50.0	Such a delicacy must be difficult to prepare, right? Not in the case of these chicken breasts rolled around crab and mushrooms. Top with white sauce and Swiss cheese, and you have a meal sure to impress.	4 tablespoons butter, divided, 0.25 cup all-purpose flour, 1 cup chicken broth, 0.5 cup milk, 0.25 cup chopped onion, 1 (6 ounce) can crabmeat - drained, flaked and cartilage removed, 1 (4.5 ounce) can sliced mushrooms, drained, 0.33333298563957 cup crushed saltine crackers, 2 tablespoons minced fresh parsley, 0.5 teaspoon salt, 1 pinch ground black pepper, 4 skinless, boneless chicken breast halves, 1 cup shredded Swiss cheese, 0.5 teaspoon paprika	To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside., In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through., Preheat oven to 350 degrees F (175 degrees C)., Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce., Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.	478 kcal	16 g	164 mg	2 g	49 g	13 g	1244 mg	3 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Orleans	Mardi Gras King Cake	https://www.allrecipes.com/recipe/8144/mardi-gras-king-cake/	4.6	255.0	45.0	30.0	King cake is a sweet and colorful cake filled with cinnamon, sugar, pecans, and, if you're lucky, a plastic baby traditionally served at Mardi Gras.	1 cup milk, 0.25 cup butter, 0.66666668653488 cup warm water (110 degrees F/45 degrees C), 0.5 cup white sugar, divided, 2 (.25 ounce) packages active dry yeast, 2 eggs, 1.5 teaspoons salt, 0.5 teaspoon freshly grated nutmeg, 5.5 cups all-purpose flour, 1 cup packed brown sugar, 0.66666668653488 cup chopped pecans, 0.5 cup all-purpose flour, 0.5 cup raisins, 1 tablespoon ground cinnamon, 0.5 cup melted butter, 1 cup confectioners' sugar, 1 tablespoon water, 1 plastic baby doll	Make pastry: Scald milk over medium heat. Remove from heat and stir in butter. Allow mixture to cool to room temperature., Stir together warm water, 1 tablespoon white sugar, and yeast in a large bowl. Let stand until creamy, about 10 minutes., Add cooled milk mixture to yeast mixture and whisk in eggs. Stir in remaining white sugar, salt, and nutmeg. Beat flour, 1 cup at a time, into milk/egg mixture. Once dough comes together, turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes., Place dough in a lightly oiled bowl; turn to coat. Cover with a damp cloth or plastic wrap; let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half., Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper., Make filling: Combine brown sugar, pecans, flour, raisins, and cinnamon in a bowl. Pour melted butter on top and mix until crumbly., Roll each piece of dough into a 10x16-inch rectangle. Sprinkle filling evenly over dough and roll up tightly like a jelly roll, beginning at a wide side. Bring the ends of each roll together to form 2 oval-shaped rings., Place each ring on a prepared cookie sheet. With scissors, make cuts 1/3 of the way through the rings at 1-inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes., Bake in the preheated oven until an inserted toothpick comes out clean, about 30 minutes. Check often for doneness so the ring doesn't overbake., Make glaze: Stir together confectioners' sugar and water in a bowl until smooth., Push doll into bottom of one warm cake. Drizzle glaze over both warm cakes.	418 kcal	69 g	47 mg	2 g	7 g	6 g	301 mg	31 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	New Orleans	Beignets	https://www.allrecipes.com/recipe/7179/beignets/	4.7	180.0	30.0	30.0	Beignets are donut-like deep-fried square pastries. Try this New Orleans–style recipe for these famous fritters that are surprisingly easy to make!	1 (.25 ounce) package active dry yeast, 1.5 cups warm water (110 degrees F/45 degrees C), 1 cup evaporated milk, 0.5 cup white sugar, 2 eggs, 1 teaspoon salt, 7 cups all-purpose flour, divided, 0.25 cup shortening, 1 quart vegetable oil for frying, 0.25 cup confectioners' sugar	Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth., Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours., Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares., Heat oil in a deep pot to 360 degrees F (180 degrees C)., Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels., Shake confectioners' sugar over hot beignets. Serve immediately.	543 kcal	83 g	45 mg	3 g	12 g	4 g	277 mg	16 g	18 g	0 g	10 servings	NaN	NaN
Africa	NaN	New Orleans	Remoulade Sauce à la New Orleans	https://www.allrecipes.com/recipe/83665/remoulade-sauce-a-la-new-orleans/	4.7	20.0	20.0	NaN	This remoulade sauce recipe is made with mayonnaise, herbs, capers, and hot sauce for a creamy, tangy New Orleans staple for po' boys and crab cakes.	1 cup mayonnaise, 0.25 cup chili sauce, 2 tablespoons Creole mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon Louisiana-style hot sauce, or to taste, 1 teaspoon Worcestershire sauce, 4 medium scallions, chopped, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped green olives, 2 tablespoons minced celery, 1 teaspoon capers, chopped, 1 clove garlic, minced, 1 teaspoon salt, or to taste, 0.5 teaspoon chili powder, 0.5 teaspoon ground black pepper	Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire in a medium bowl. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with salt, chili powder, and black pepper., Cover, refrigerate, and serve chilled.	359 kcal	7 g	14 mg	1 g	1 g	5 g	943 mg	3 g	37 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Orleans	Louisiana Crawfish Ya-Ya Pasta	https://www.allrecipes.com/recipe/172138/louisiana-crawfish-ya-ya-pasta/	4.6	45.0	30.0	15.0	Crawfish tails are tossed with egg noodles and a spicy, Cajun Cheddar cheese sauce in this New Orleans-style pasta.	0.75 (12 ounce) package egg noodles, 0.5 cup butter, 0.5 cup chopped onion, 0.25 cup minced green bell pepper, 1 clove garlic, minced, 2 tablespoons chopped fresh parsley, 1 (16 ounce) package cooked and peeled whole crawfish tails, 2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste, 0.5 cup heavy cream, 0.33333334326744 cup sliced fresh mushrooms, 0.75 cup shredded Cheddar cheese, divided, 0.33333334326744 cup sliced green onions	Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink., Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer., Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.	741 kcal	51 g	298 mg	3 g	33 g	27 g	1105 mg	3 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Orleans	Bourbon Street Rib-Eye Steak	https://www.allrecipes.com/recipe/201851/bourbon-street-rib-eye-steak/	4.1	15.0	7.0	8.0	Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.	1 cup water, 0.66666668653488 cup bourbon whiskey, 0.5 cup soy sauce, 0.25 cup packed brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoons lemon juice, 4 (6 ounce) beef rib-eye steaks	Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight., Preheat an outdoor grill for high heat, and lightly oil the grate., Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.	616 kcal	19 g	113 mg	0 g	32 g	14 g	2029 mg	15 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Orleans	Doberge Cake	https://www.allrecipes.com/recipe/231087/doberge-cake/	4.4	205.0	60.0	25.0	Six layers of homemade cake are filled with chocolate custard, frosted with chocolate buttercream, and glazed with chocolate ganache in this New Orleanian classic.	4 eggs, separated, 3.5 cups sifted cake flour, 1 tablespoon baking powder, 0.75 cup butter, room temperature, 2 cups white sugar, 0.5 teaspoon salt, 1 cup milk, room temperature, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, 2 cups white sugar, divided, 0.5 teaspoon salt, 0.25 cup all-purpose flour, 0.25 cup cornstarch, 0.25 cup unsweetened cocoa powder, 2 (1 ounce) squares bittersweet chocolate, chopped, 4 large eggs, beaten, 4 cups whole milk, 1 tablespoon butter, room temperature, 1 tablespoon vanilla extract, 1 cup butter, softened, 3 cups confectioners' sugar, sifted, 1 cup unsweetened cocoa powder, sifted, 1 teaspoon vanilla extract, 1 tablespoon hot water, 2 cups semisweet chocolate chips, 2 cups heavy whipping cream, 2 teaspoons vanilla extract	Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans., Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl., Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter., Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom., Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely., To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts., Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool., To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached., To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm., To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate., Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up., Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set., Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.	917 kcal	125 g	185 mg	4 g	11 g	27 g	434 mg	90 g	45 g	0 g	16 servings	NaN	NaN
Africa	NaN	New Orleans	Shrimp Remoulade Galatoire's	https://www.allrecipes.com/recipe/86062/shrimp-remoulade-galatoires/	4.0	495.0	15.0	NaN	Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.	4 stalks celery, coarsely chopped, 4 green onions, chopped, 1 small onion, chopped, 0.75 cup Italian flat leaf parsley, 0.5 cup red wine vinegar, 0.5 cup ketchup, 0.5 cup tomato puree, 0.5 cup Creole mustard, 1 teaspoon Worcestershire sauce, 1.125 cups vegetable oil, 2 teaspoons paprika, 2 pounds large cooked shrimp, peeled and deveined, 12 lettuce leaves	In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight., When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.	345 kcal	8 g	148 mg	1 g	17 g	4 g	390 mg	5 g	28 g	0 g	12 servings	NaN	NaN
Africa	NaN	New Orleans	Muffuletta Pinwheels	https://www.allrecipes.com/recipe/213442/muffuletta-pinwheels/	4.5	150.0	30.0	NaN	This muffuletta roll filled with ham, salami, cheese, and an olive salad is a tasty, appetizer-sized version of the New Orleans sandwich.	0.33333334326744 cup finely chopped pimento-stuffed green olives, 0.33333334326744 cup finely chopped black olives, 0.5 teaspoon dried oregano, 1 tablespoon extra-virgin olive oil, or to taste, 2 (8 ounce) packages cream cheese, softened, 1 pinch dried oregano, 1 pinch garlic powder, 5 (10 inch) flour tortillas, 0.25 pound thinly sliced ham, 0.25 pound thinly sliced provolone cheese, 0.25 pound thinly sliced salami, 0.25 pound thinly sliced mozzarella cheese	Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl., Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth., Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours., When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.	83 kcal	4 g	16 mg	0 g	3 g	3 g	219 mg	0 g	6 g	0 g	50 servings	NaN	NaN
Africa	NaN	New Orleans	Cajun Crab Cakes (No Breadcrumbs)	https://www.allrecipes.com/recipe/219988/cajun-crab-cakes-no-breadcrumbs/	4.7	90.0	40.0	20.0	These Creole-spiced crab cakes make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake.	2 tablespoons salted butter, 0.5 onion, finely chopped, 2 stalks celery, finely chopped, 0.5 large red bell pepper, finely chopped, 1 bunch green onions (green portion only), chopped, 0.5 large carrot, finely chopped, 3 cloves garlic, minced, 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning (such as Tony Chachere's®), 2 teaspoons dried basil, 2 teaspoons ground black pepper, 1 teaspoon dried dill weed, 0.5 teaspoon oregano, 0.5 teaspoon dried thyme, 2 large eggs, beaten, 1 pound lump crabmeat, picked free of shell, 9 buttery crackers (such as Keebler Club® crackers), crushed, 3 tablespoons vegetable oil, 1 cup mayonnaise, 1 tablespoon chile-garlic sauce (such as Sriracha®), 2 teaspoons Creole seasoning (such as Tony Chachere's®), 2 teaspoons parsley flakes, 1 teaspoon paprika	Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes., Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more., Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more., Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use., Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much., Shape the crab mixture into 12 small cakes., Heat vegetable oil in the skillet over medium high heat., Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes., To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.	530 kcal	13 g	144 mg	3 g	21 g	9 g	1040 mg	3 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Orleans	Not Ya Mama's Oyster Dressing	https://www.allrecipes.com/recipe/219429/not-ya-mamas-oyster-dressing/	4.5	45.0	15.0	30.0	This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.	0.5 cup butter, 1 large onion, chopped, 2 cloves garlic, chopped, or more to taste, 1.5 tablespoons dried parsley, 0.5 teaspoon dried oregano, 0.5 teaspoon dried thyme, 1 teaspoon salt, 0.25 teaspoon black pepper, 0.25 teaspoon cayenne pepper, or to taste, 1 quart fresh shucked oysters, drained and liquid reserved, 1 cup Italian seasoned dry bread crumbs, 0.5 cup grated Parmesan cheese	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish., Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined. Gently mix in oysters; cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in bread crumbs and reserved oyster liquid until thoroughly combined. Spoon dressing into the prepared baking dish; sprinkle with Parmesan cheese., Bake in the preheated oven until top is golden brown, 15 to 20 minutes.	430 kcal	27 g	181 mg	2 g	24 g	13 g	1494 mg	2 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Orleans	Sazerac	https://www.allrecipes.com/recipe/160601/sazerac/	4.7	5.0	5.0	NaN	Sazerac is a classic New Orleans cocktail made with anise-flavored liqueur, Peychaud bitters, and rye whiskey. Serve with a twist of lemon.	0.25 teaspoon anise flavored liqueur, 0.5 teaspoon white sugar, 1 teaspoon water, 2 dashes Peychaud bitters, ice cubes, 0.25 cup rye whiskey, 1 lemon twist, for garnish	Place a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail., Pour anise-flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!)., Add sugar, water, and bitters to the glass, stirring to dissolve. Add ice cubes and rye whiskey. Stir and garnish with a twist of lemon.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	New Orleans	Costas French Market Doughnuts (Beignets)	https://www.allrecipes.com/recipe/151366/costas-french-market-doughnuts-beignets/	4.6	90.0	30.0	30.0	Try this traditional recipe for beignets from a user who swears this tastes just like the ones served at the famous New Orleans hot spot, the Cafe du Monde. Pour a coffee or hot chocolate and enjoy these tender pillow-like doughnuts for any special occasion or weekend breakfast.	0.5 cup water, 1 tablespoon yeast, 0.25 cup shortening, 0.5 cup sugar, 1 teaspoon salt, 1 cup boiling water, 1 cup evaporated milk, 2 eggs, beaten, 7.5 cups flour, 1 quart vegetable oil for frying, 1 cup confectioners' sugar for dusting	Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve., Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs., Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour., Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes., Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C)., Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.	503 kcal	81 g	37 mg	2 g	11 g	3 g	231 mg	21 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	New Orleans	Crawfish and Corn Soup	https://www.allrecipes.com/recipe/69634/crawfish-and-corn-soup/	4.8	60.0	20.0	40.0	This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!	0.5 cup butter, 2 tablespoons all-purpose flour, 1 medium onion, chopped, 0.25 cup chopped green onion, 4 cups milk, 2 (15 ounce) cans cream-style corn, 1 (15 ounce) can whole kernel corn, 1 (10.75 ounce) can condensed cream of potato soup, 0.25 teaspoon Creole seasoning, 0.5 teaspoon Worcestershire sauce, 1 dash pepper sauce (such as Frank's Red Hot®), salt to taste, 1 pound crawfish, peeled	Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes., Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.	298 kcal	36 g	82 mg	3 g	13 g	8 g	750 mg	10 g	13 g	0 g	10 servings	NaN	NaN
Africa	NaN	New Orleans	Instant Pot NOLA Red Beans and Rice	https://www.allrecipes.com/recipe/272271/instant-pot-nola-red-beans-and-rice/	4.8	105.0	10.0	80.0	This New Orleans inspired recipe for red kidney beans and rice is flavored with pork neck bones, bacon, and lots of spices. Feel free to dial up the heat to taste.	1 tablespoon olive oil, 1 pound pork neck bones, 4 slices bacon, diced, 1 green pepper, diced, 2 stalks celery, diced, 0.5 medium onion, diced, 2 teaspoons ground white pepper, 2 teaspoons ground thyme, 1.5 teaspoons garlic powder, 1.5 teaspoons dried oregano, 1 teaspoon ground cayenne pepper, 1 teaspoon Cajun or Creole seasoning, 0.5 teaspoon black pepper, 3 cloves garlic, minced, 1 pound dry red kidney beans, sorted and rinsed, 4 cups chicken broth, 5 bay leaves, 1 teaspoon salt, 4 cups hot cooked white rice, or as needed	Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes., Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid., Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.	477 kcal	61 g	54 mg	10 g	34 g	3 g	1431 mg	3 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Orleans	Richard and Suzanne's Louisiana Crawfish Pasta	https://www.allrecipes.com/recipe/159720/richard-and-suzannes-louisiana-crawfish-pasta/	4.6	40.0	20.0	20.0	This crawfish pasta dish is popular in New Orleans. It can be spicy or mild depending on how you like it and makes for a comforting meal.	1 (16 ounce) package bow tie pasta, 0.75 stick butter, 1 clove garlic, minced, salt and pepper to taste, 1 yellow onion, chopped, 1 tablespoon crushed red pepper flakes, divided, 1 pound crawfish tails, 2 pints heavy cream, 0.5 tablespoon crushed red pepper flakes, 1 bunch green onions, chopped	Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain., While pasta cooks, melt butter in a large, deep skillet over medium heat. Cook and stir garlic in butter for 1 to 2 minutes; season with salt and pepper. Stir in onion and 1/2 tablespoon red pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continually, 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet., Pour heavy cream into the skillet and bring to a boil; reduce heat to low and simmer until thickened. Sprinkle remaining 1/2 tablespoon red pepper flakes into cream, return crawfish to the sauce, and simmer 2 to 3 minutes., Serve sauce over drained pasta; garnish with chopped green onion.	1505 kcal	100 g	493 mg	7 g	38 g	67 g	317 mg	8 g	110 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Orleans	New Orleans Chocolate Bourbon Pecan Pie	https://www.allrecipes.com/recipe/130565/new-orleans-chocolate-bourbon-pecan-pie/	4.7	65.0	15.0	50.0	A decadent blend of buttery, bourbon-accented caramelized filling and crunchy pecans, this luscious pie has New Orleans bayou country richness in every bite.	0.66666668653488 cup white sugar, 1 cup corn syrup, 2 tablespoons bourbon whiskey, 3 eggs, 0.33333334326744 cup melted butter, 0.5 teaspoon salt, 1 cup coarsely chopped pecans, 1 cup semi-sweet chocolate chips, 1 (9 inch) refrigerated pie crust	Preheat oven to 375 degrees F (190 degrees C)., Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning., Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.	670 kcal	82 g	90 mg	2 g	7 g	14 g	368 mg	28 g	36 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Orleans	Bohemian-Style Absinthe Cocktail	https://www.allrecipes.com/recipe/236893/bohemian-style-absinthe-cocktail/	4.3	5.0	5.0	NaN	Make a Bohemian-style absinthe cocktail, just like they make 'em in New Orleans.	1 sugar cube, 2 fluid ounces absinthe, 4 fluid ounces cold water, or to taste	Place sugar cube on an absinthe spoon or in a small strainer set over a glass. Pour absinthe over sugar cube into the glass., Light sugar cube on fire and allow sugar to caramelize for 10 to 15 seconds. Slowly pour water over sugar cube until it dissolves and drink begins to turn opaque. Stir to combine.	79 kcal	11 g	NaN	NaN	NaN	NaN	5 mg	10 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	New Orleans	New Orleans Jambalaya	https://www.allrecipes.com/recipe/12866/new-orleans-jambalaya/	4.7	390.0	25.0	190.0	For when you really have to feed an army!	1 cup soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 onions, chopped, 2 tablespoons ground black pepper, 16 skinless, boneless chicken breast halves, 0.75 pound bacon, cut into small pieces, 8 onions, diced, 4 cloves garlic, minced, 6 tablespoons all-purpose flour, 3 pounds chorizo, sliced into chunks, 3 pounds cooked ham, cut into 1/2 inch pieces, 3 tablespoons dried thyme, 4 teaspoons cayenne pepper, 5 cups chicken stock, 6 (14.5 ounce) cans peeled and diced tomatoes with juice, 4 green bell pepper, chopped, 6 cups uncooked white rice, 10 pounds medium shrimp - peeled and deveined	Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours., Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate., Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces., Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours., Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.	462 kcal	27 g	202 mg	2 g	40 g	7 g	1272 mg	3 g	20 g	0 g	50 servings	NaN	NaN
Africa	NaN	New Orleans	Grillades	https://www.allrecipes.com/recipe/219655/grillades/	4.9	155.0	25.0	130.0	This New Orleans-influenced recipe uses canned tomatoes with green chiles, hot sauce, and garlic to deliver a flavorful beef stew.	1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes, kosher salt to taste, ground black pepper to taste, 0.25 teaspoon garlic powder, or to taste, 0.33333334326744 cup all-purpose flour, 0.5 cup vegetable oil, 1 large green bell pepper, chopped, 2 onions, chopped, 1 cup diced celery, 3 large cloves garlic, minced, 0.25 cup all-purpose flour, 4 cups beef broth, 3 bay leaves, 1 teaspoon dried thyme, 2 tablespoons hot sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon dried basil, 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), 1 teaspoon salt, 0.5 cup chopped fresh parsley leaves	Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl., Dust beef with 1/3 cup flour and toss lightly to coat., Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes., Remove beef with slotted spoon; transfer to a bowl., Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes., Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low., Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily., Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes., Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt., Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.	455 kcal	15 g	78 mg	2 g	24 g	10 g	1193 mg	2 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Orleans	Air-Fried Crispy Fish Po' Boys with Chipotle Slaw	https://www.allrecipes.com/recipe/276001/air-fried-crispy-fish-po-boys-with-chipotle-slaw/	4.4	30.0	15.0	15.0	Serve these New Orleans-inspired famous 'po-boy' sandwiches for lunch or dinner and enjoy crispy air-fried white fish topped with chipotle coleslaw served on toasted hoagie rolls.	cooking spray, 4 (4 ounce) fillets white fish, about 1/2- to 1-inch thick, 0.25 cup all-purpose flour, 0.5 teaspoon ground black pepper, 0.25 teaspoon salt, 0.25 teaspoon garlic powder, 1 egg, 1 tablespoon water, 0.5 cup panko bread crumbs, 0.25 cup cornmeal, 0.33333334326744 cup sour cream, 0.25 cup mayonnaise, 1 tablespoon fresh lime juice, 0.25 teaspoon salt, 0.25 teaspoon ground dried chipotle pepper, 3 cups shredded cabbage with carrot (coleslaw mix), 0.25 cup chopped fresh cilantro, 4 hoagie rolls, split lengthwise and toasted, 2 tablespoons crumbled queso fresco, 4 lime wedges	Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels., Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish., Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary., Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes., Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat., Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.	899 kcal	106 g	145 mg	7 g	45 g	8 g	1312 mg	7 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Orleans	Crawfish Beignets	https://www.allrecipes.com/recipe/278700/crawfish-beignets/	4.8	25.0	20.0	5.0	For a savory twist to the New Orleans' favorite, try these deep-fried beignets stuffed with a creamy crawfish mixture.	1 (12 ounce) package crawfish tail meat, 1.5 cups shredded Cheddar cheese, 0.25 cup mayonnaise, chopped green onion, 2 (16.3 ounce) cans refrigerated biscuit dough, separated, vegetable oil for frying, 1 pinch paprika, or to taste, cayenne pepper, or to taste	Mix crawfish meat, Cheddar cheese, mayonnaise, and green onion together in a big bowl., Flatten and stretch out 12 biscuits with your hands or a rolling pin until they are rectangular in shape and about 4x5 inches., Place a scoop of the crawfish mix in the middle of each flattened biscuit and close all sides around it, working with your hands until all creases are fully sealed and you reach a desired shape., Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)., Place beignets carefully into the hot oil and fry until they float to the top and are golden brown on both sides, flipping as needed, about 5 minutes total. Remove from oil onto a paper towel-lined plate. Sprinkle tops with paprika and cayenne pepper.	449 kcal	34 g	51 mg	1 g	13 g	8 g	915 mg	6 g	29 g	0 g	12 servings	NaN	NaN
Africa	NaN	New Orleans	Real New Orleans Style BBQ Shrimp	https://www.allrecipes.com/recipe/148765/real-new-orleans-style-bbq-shrimp/	4.7	40.0	15.0	25.0	Fresh shrimp baked in butter and Creole seasoning makes a deliciously rich dinner that is sure to please a crowd.	5 pounds medium shrimp, with shells, 2 pounds butter, 1 medium sweet onion, minced, 8 cloves garlic, minced, 2 stalks celery, diced, 0.25 cup chopped fresh parsley, 2 tablespoons Creole seasoning, 2 tablespoons dried rosemary, ground black pepper to taste, 0.5 cup Worcestershire sauce, 2 teaspoons fresh lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside., Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged., Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.	1148 kcal	10 g	675 mg	1 g	59 g	59 g	1606 mg	3 g	97 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Orleans	Ellen's Muffaletta Pasta Salad	https://www.allrecipes.com/recipe/241563/ellens-muffaletta-pasta-salad/	5.0	100.0	30.0	10.0	New Orleans' famous muffaletta sandwich is translated into a pasta salad with this recipe packed with vegetables, meat, and cheese for a unique Mardi Gras party item.	1 (16 ounce) package rotini pasta, 2 carrots, peeled and cut into 1/2-inch cubes, 1 cup chopped pepperoncini, 0.5 pound Genoa salami, cut into 1/2-inch cubes, 0.5 pound Cheddar cheese, cut into 1/2-inch cubes, 0.33333334326744 pound provolone cheese, cut into 1/2-inch cubes, 0.5 sweet onion, cut into 1/2-inch pieces, 0.5 cup 1/2-inch pieces pitted green olives, 0.5 cup 1/2-inch pieces Kalamata olives, 0.5 cup 1/2-inch pieces pepperoni, 0.5 cup 1/2-inch pieces celery, 0.5 cup chopped green bell pepper, 0.5 cup chopped red bell pepper, 0.5 (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces, 1 (8 ounce) bottle Italian-style salad dressing, or more to taste	Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain., Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir., Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.	721 kcal	53 g	87 mg	4 g	30 g	17 g	2597 mg	6 g	43 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Orleans	Jen's Jambalaya	https://www.allrecipes.com/recipe/133604/jens-jambalaya/	4.5	60.0	30.0	30.0	My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.	2 tablespoons margarine or butter, 0.25 cup chopped onion, 0.33333334326744 cup chopped celery, 0.25 cup chopped green pepper, 1 (14.5 ounce) can diced tomatoes, 1.5 cups chicken broth, 0.66666668653488 cup long grain white rice, 1 teaspoon dried basil, 0.25 teaspoon garlic powder, 0.25 teaspoon black pepper, 0.25 teaspoon hot sauce, 1 bay leaf, 0.66666668653488 cup diced cooked chicken breast, 0.66666668653488 cup cooked crumbled Italian sausage, 0.66666668653488 cup peeled cooked shrimp	Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes., Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.	375 kcal	32 g	80 mg	2 g	21 g	5 g	1064 mg	4 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Orleans	French Quarter Beignets	https://www.allrecipes.com/recipe/272299/french-quarter-beignets/	5.0	35.0	15.0	15.0	Whip up these quick, no-knead beignets and land yourself in New Orleans in less time than it takes for dough to rise!	1 package active dry yeast, 0.5 cup warm water (110 degrees F (43 degrees C)), 0.5 cup evaporated milk, 0.5 cup white sugar, 1 egg, beaten, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon salt, 3 cups all-purpose flour, vegetable oil for frying	Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes., Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms., Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions., Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.	111 kcal	17 g	9 mg	1 g	2 g	1 g	106 mg	5 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Louisiana	Best Jambalaya	https://www.allrecipes.com/recipe/31848/jambalaya/	4.8	65.0	20.0	45.0	A spicy jambalaya with chicken, andouille sausage, rice and Cajun seasonings that's easy to make in one pot.	2 tablespoons peanut oil, divided, 1 tablespoon Cajun seasoning, 10 ounces andouille sausage, sliced into rounds, 1 pound boneless skinless chicken breasts, cut into 1 inch pieces, 1 onion, diced, 1 small green bell pepper, diced, 2 stalks celery, diced, 3 cloves garlic, minced, 1 (16 ounce) can crushed Italian tomatoes, 0.5 teaspoon red pepper flakes, 0.5 teaspoon ground black pepper, 1 teaspoon salt, 0.5 teaspoon hot pepper sauce, 2 teaspoons Worcestershire sauce, 1 teaspoon file powder, 1.25 cups uncooked white rice, 2.5 cups chicken broth	Gather all ingredients., Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside., Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside., In the same pot, saute onion, bell pepper, celery, and garlic until tender., Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder., Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally., Stir in the rice and chicken broth., Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.	465 kcal	42 g	73 mg	3 g	28 g	6 g	1633 mg	2 g	20 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Authentic Louisiana Red Beans and Rice	https://www.allrecipes.com/recipe/58211/authentic-louisiana-red-beans-and-rice/	4.5	690.0	25.0	185.0	This easy authentic Louisiana red beans and rice recipe features Cajun seasoning and andouille sausage for hearty, comforting flavor.	1 pound dry kidney beans, 0.25 cup olive oil, 1 large onion, chopped, 1 green bell pepper, chopped, 2 stalks celery, chopped, 2 tablespoons minced garlic, 6 cups water, 2 bay leaves, 1 tablespoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon Cajun seasoning, 0.5 teaspoon cayenne pepper, 0.25 teaspoon dried sage, 1 pound andouille sausage, sliced, 4 cups water, 2 cups long grain white rice	Gather all ingredients., Rinse beans, and then soak in a large pot of water overnight., Heat oil in a skillet over medium heat. Cook onion, bell pepper, celery, and garlic in olive oil for 3 to 4 minutes., Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, parsley, thyme, Cajun seasoning, cayenne pepper, and sage. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours., Stir sausage into beans, and continue to simmer for 30 minutes., Meanwhile, prepare the rice. Bring water and rice to a boil in a saucepan. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.	630 kcal	79 g	33 mg	10 g	24 g	7 g	604 mg	3 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Bananas Foster	https://www.allrecipes.com/recipe/24705/bananas-foster-ii/	4.8	20.0	5.0	15.0	Elegant bananas foster made with bananas cooked in a bubbling mixture of brown sugar, butter, rum, walnuts, and cinnamon, served over ice cream.	0.25 cup butter, 0.66666668653488 cup dark brown sugar, 3.5 tablespoons rum, 1.5 teaspoons vanilla extract, 0.5 teaspoon ground cinnamon, 3 bananas, peeled and sliced lengthwise and crosswise, 0.25 cup coarsely chopped walnuts, 1 pint vanilla ice cream	Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil., Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes. Serve at once over vanilla ice cream.	534 kcal	73 g	60 mg	3 g	5 g	12 g	146 mg	61 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Louisiana	Mardi Gras King Cake	https://www.allrecipes.com/recipe/8144/mardi-gras-king-cake/	4.6	255.0	45.0	30.0	King cake is a sweet and colorful cake filled with cinnamon, sugar, pecans, and, if you're lucky, a plastic baby traditionally served at Mardi Gras.	1 cup milk, 0.25 cup butter, 0.66666668653488 cup warm water (110 degrees F/45 degrees C), 0.5 cup white sugar, divided, 2 (.25 ounce) packages active dry yeast, 2 eggs, 1.5 teaspoons salt, 0.5 teaspoon freshly grated nutmeg, 5.5 cups all-purpose flour, 1 cup packed brown sugar, 0.66666668653488 cup chopped pecans, 0.5 cup all-purpose flour, 0.5 cup raisins, 1 tablespoon ground cinnamon, 0.5 cup melted butter, 1 cup confectioners' sugar, 1 tablespoon water, 1 plastic baby doll	Make pastry: Scald milk over medium heat. Remove from heat and stir in butter. Allow mixture to cool to room temperature., Stir together warm water, 1 tablespoon white sugar, and yeast in a large bowl. Let stand until creamy, about 10 minutes., Add cooled milk mixture to yeast mixture and whisk in eggs. Stir in remaining white sugar, salt, and nutmeg. Beat flour, 1 cup at a time, into milk/egg mixture. Once dough comes together, turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes., Place dough in a lightly oiled bowl; turn to coat. Cover with a damp cloth or plastic wrap; let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half., Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper., Make filling: Combine brown sugar, pecans, flour, raisins, and cinnamon in a bowl. Pour melted butter on top and mix until crumbly., Roll each piece of dough into a 10x16-inch rectangle. Sprinkle filling evenly over dough and roll up tightly like a jelly roll, beginning at a wide side. Bring the ends of each roll together to form 2 oval-shaped rings., Place each ring on a prepared cookie sheet. With scissors, make cuts 1/3 of the way through the rings at 1-inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes., Bake in the preheated oven until an inserted toothpick comes out clean, about 30 minutes. Check often for doneness so the ring doesn't overbake., Make glaze: Stir together confectioners' sugar and water in a bowl until smooth., Push doll into bottom of one warm cake. Drizzle glaze over both warm cakes.	418 kcal	69 g	47 mg	2 g	7 g	6 g	301 mg	31 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	Louisiana	Louisiana Crawfish Étouffée	https://www.allrecipes.com/recipe/76155/louisiana-crawfish-etouffee/	4.6	30.0	15.0	15.0	Crawfish étouffée is a Louisiana classic and comes together as quickly as you can cook a pot of rice. You can even substitute shrimp for crawfish tails.	3 cups long grain white rice, 7 cups water, divided, 0.75 cup butter, 1 large onion, chopped, 1 clove garlic, chopped, 0.25 cup all-purpose flour, 2 tablespoons canned tomato sauce, 1 pound crawfish tails, 6 green onions, chopped, salt and pepper to taste, 1.5 tablespoons Cajun seasoning, or to taste	Combine rice and 6 cups water in a saucepan. Bring to a boil over high heat., Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes., While rice cooks, melt butter in a large skillet over medium heat. Add onion and cook, stirring, until transparent. Stir in garlic and cook until fragrant, about 1 minute., Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer., Stir in green onions and season with salt, pepper, and Cajun seasoning., Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes., Serve étouffée over cooked rice.	636 kcal	83 g	142 mg	2 g	19 g	15 g	635 mg	2 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Beignets	https://www.allrecipes.com/recipe/7179/beignets/	4.7	180.0	30.0	30.0	Beignets are donut-like deep-fried square pastries. Try this New Orleans–style recipe for these famous fritters that are surprisingly easy to make!	1 (.25 ounce) package active dry yeast, 1.5 cups warm water (110 degrees F/45 degrees C), 1 cup evaporated milk, 0.5 cup white sugar, 2 eggs, 1 teaspoon salt, 7 cups all-purpose flour, divided, 0.25 cup shortening, 1 quart vegetable oil for frying, 0.25 cup confectioners' sugar	Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth., Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours., Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares., Heat oil in a deep pot to 360 degrees F (180 degrees C)., Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels., Shake confectioners' sugar over hot beignets. Serve immediately.	543 kcal	83 g	45 mg	3 g	12 g	4 g	277 mg	16 g	18 g	0 g	10 servings	NaN	NaN
Africa	NaN	Louisiana	Louisiana Crawfish Boil	https://www.allrecipes.com/recipe/140993/louisiana-crawfish-boil/	4.7	90.0	30.0	60.0	A crawfish boil to feed a crowd. Use your largest stockpot to boil up a delicious mix of veggies, sausage, and crawfish, brimming with spicy broth.	2 heads garlic, unpeeled, 5 bay leaves, 2 (3 ounce) packages dry crab boil, 1 tablespoon liquid shrimp and crab boil seasoning, salt and ground black pepper to taste, 15 red potatoes, washed, 3 large oranges, halved, 3 large lemons, halved, 2 large whole artichokes, 2 (16 ounce) packages mushrooms, cleaned, 0.5 pound fresh green beans, trimmed, 2 large onions, sliced, 30 pieces baby corn, 2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices, 50 live crawfish, rinsed	Fill a very large pot about 1/3 full with water. Add in garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, potatoes, oranges, lemons, and artichokes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes., Stir in mushrooms, green beans, onions, and baby corn, and continue to cook, about 15 minutes. Stir in sausage; cook 5 minutes more., Add crawfish and return the mixture to a boil, then simmer until crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough., Remove from the heat and carefully drain all liquid. Serve the crawfish boil hot, Louisiana-style, spread over a picnic table covered with newspapers.	541 kcal	38 g	286 mg	10 g	51 g	8 g	1927 mg	13 g	22 g	0 g	10 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Chicken and Sausage Gumbo	https://www.allrecipes.com/recipe/141114/cajun-chicken-and-sausage-gumbo/	4.7	195.0	45.0	150.0	This chicken and sausage gumbo uses a roux as the thickening agent in this traditional Cajun-style gumbo that's rich and hearty with lively seasonings.	1 cup vegetable oil, 1 cup all-purpose flour, 1 pound andouille or smoked sausage, sliced 1/4 inch thick, 2 celery stalks, chopped, 1 large green bell pepper, chopped, 1 large onion, chopped, 4 cloves garlic, minced, salt and pepper to taste, 1 pinch Creole seasoning, or to taste, 6 cups chicken broth, 1 bay leaf, 1 rotisserie chicken, boned and shredded	Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over., Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes., Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally., Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.	480 kcal	15 g	56 mg	1 g	16 g	9 g	1183 mg	2 g	40 g	0 g	10 servings	NaN	NaN
Africa	NaN	Louisiana	Easy Red Beans and Rice	https://www.allrecipes.com/recipe/34419/easy-red-beans-and-rice/	4.4	40.0	10.0	30.0	This easy red beans and rice recipe is ready in 40 minutes yet big on flavor. It is a delicious take on a Louisiana classic made with turkey kielbasa.	2 cups water, 1 cup uncooked rice, 1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices, 1 onion, chopped, 1 green bell pepper, chopped, 1 clove chopped garlic, 2 (15 ounce) cans canned kidney beans, drained, 1 (16 ounce) can whole peeled tomatoes, chopped, 0.5 teaspoon dried oregano, 0.5 teaspoon pepper, salt to taste	Prepare the rice: Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes., Meanwhile, cook sausage in a large skillet over low heat for 5 minutes. Stir in onion, green pepper, and garlic; saute until tender. Add in beans and tomatoes with juice. Season with oregano, pepper, and salt. Simmer uncovered for 20 minutes. Serve over rice.	289 kcal	42 g	35 mg	8 g	16 g	2 g	808 mg	4 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Bourbon Chicken	https://www.allrecipes.com/recipe/9025/bourbon-chicken/	3.9	585.0	15.0	90.0	This bourbon chicken steeps overnight in an umami-rich whiskey, brown sugar, and soy sauce marinade in this easy recipe for baked chicken breasts.	4 skinless, boneless chicken breast halves, 0.5 cup packed brown sugar, 0.5 cup soy sauce, 0.375 cup bourbon, 2 tablespoons dried minced onion, 1 teaspoon ground ginger, 0.5 teaspoon garlic powder	Place chicken breasts in a single layer in a 9x13-inch baking dish., Mix together brown sugar, soy sauce, bourbon, dried minced onion, ginger, and garlic powder in a small bowl until well combined; pour over chicken. Cover the dish and marinate in the refrigerator for 8 hours to overnight., Preheat the oven to 325 degrees F (165 degrees C)., Bake uncovered in the preheated oven, basting frequently, until chicken is well browned and juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	313 kcal	31 g	68 mg	1 g	29 g	0 g	1664 mg	28 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	Louisiana	Colleen's Slow Cooker Jambalaya	https://www.allrecipes.com/recipe/73634/colleens-slow-cooker-jambalaya/	4.5	200.0	20.0	180.0	This crockpot jambalaya is made by simmering shrimp, chicken, sausage, and rice in a spicy broth for an easy-to-prep, crowd-pleasing slow cooker meal.	1 (28 ounce) can diced tomatoes with juice, 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes, 1 pound andouille sausage, sliced, 1 large onion, chopped, 1 large green bell pepper, chopped, 1 cup chopped celery, 1 cup chicken broth, 2 teaspoons dried oregano, 2 teaspoons dried parsley, 2 teaspoons Cajun seasoning, 1 teaspoon cayenne pepper, 0.5 teaspoon dried thyme, 1 pound frozen cooked shrimp without tails	Gather the ingredients., Mix tomatoes with juice, chicken, sausage, onion, green bell pepper, celery, and broth in a slow cooker., Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme., Cover and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. Stir in shrimp during the last 30 minutes of cook time.	235 kcal	6 g	99 mg	1 g	20 g	4 g	688 mg	3 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Blackened Catfish	https://www.allrecipes.com/recipe/219185/cajun-blackened-catfish/	4.7	20.0	10.0	10.0	Blackened catfish fillets are coated in spice and pan-fried in a hot cast-iron skillet for a classically Cajun dish that's quick, easy, and tasty.	1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon ground cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon dried parsley, 0.5 teaspoon dried oregano, 0.5 teaspoon dried thyme, 4 (4 ounce) catfish fillets, skinned, 0.75 cup unsalted butter	Mix together salt, black and cayenne pepper, garlic powder, onion powder, paprika, parsley, oregano, and thyme in a shallow bowl until thoroughly combined. Press catfish fillets into the spice mixture to thoroughly coat., Melt butter in a bowl and set aside., Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup melted butter into the skillet., When butter in the skillet is smoking hot, lay catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe the smoke., To serve, pour remaining 1/2 cup butter over the catfish.	466 kcal	2 g	144 mg	1 g	18 g	24 g	546 mg	1 g	43 g	0 g	4 servings	NaN	NaN
Africa	NaN	Louisiana	Real N'awlins Muffuletta	https://www.allrecipes.com/recipe/25842/real-nawlins-muffuletta/	4.8	520.0	40.0	NaN	A classic muffuletta with olive salad, cold meats, and cheese stuffed into an Italian loaf for a gigantic sandwich just like you'd get in New Orleans!	1 cup pimento-stuffed green olives, crushed, 0.5 cup drained kalamata olives, crushed, 0.5 cup pepperoncini, drained, 0.25 cup roughly chopped pickled cauliflower florets, 0.25 cup marinated cocktail onions, 2 cloves garlic, minced, 2 tablespoons drained capers, 1 tablespoon chopped celery, 1 tablespoon chopped carrot, 1 teaspoon dried oregano, 1 teaspoon dried basil, 0.75 teaspoon ground black pepper, 0.5 teaspoon celery seed, 0.5 cup olive oil, 0.25 cup canola oil, 0.25 cup red wine vinegar, 2 (1 pound) loaves Italian bread, 8 ounces thinly sliced Genoa salami, 8 ounces thinly sliced cooked ham, 8 ounces sliced mortadella, 8 ounces sliced mozzarella cheese, 8 ounces sliced provolone cheese	Make the olive salad: Roughly chop together green olives, Kalamata olives, pepperoncini, cauliflower, cocktail onions, garlic, capers, celery, and carrot. Combine with oregano, basil, black pepper, and celery seed in a medium bowl. Add in olive oil, canola oil, and vinegar. Mix together and transfer the mixture into a glass jar (or other nonreactive container). Pour in more oil to cover if needed. Cover jar or container and refrigerate at least 8 hours to overnight., Make the sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts of the olive salad, including oil. Layer bottom half of each loaf with 1/2 of the salami, ham, mortadella, mozzarella, and Provolone slices. Replace top half on each loaf and cut the sandwiches into quarters., Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.	987 kcal	63 g	97 mg	4 g	41 g	19 g	3465 mg	2 g	63 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Easy Cajun Jambalaya	https://www.allrecipes.com/recipe/31833/easy-cajun-jambalaya/	4.5	45.0	15.0	30.0	Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic, then stewed with chicken stock and rice. This version is lightly spiced, in response to those a little more sensitive to pepper.	2 teaspoons olive oil, 2 boneless skinless chicken breasts, cut into bite-size pieces, 8 ounces kielbasa, diced, 1 onion, diced, 1 green bell pepper, diced, 0.5 cup diced celery, 2 tablespoons chopped garlic, 0.25 teaspoon cayenne pepper, 0.5 teaspoon onion powder, salt and ground black pepper to taste, 2 cups uncooked white rice, 4 cups chicken stock, 3 bay leaves, 2 teaspoons Worcestershire sauce, 1 teaspoon hot pepper sauce	Heat oil in a large pot over medium-high heat. Add chicken and kielbasa; sauté until lightly browned, about 5 minutes., Stir in onion, bell pepper, celery, and garlic. Season with cayenne, onion powder, salt, and pepper; cook and stir until onion is tender and translucent, about 5 minutes., Add rice and stir in chicken stock and bay leaves. Bring to a boil; reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in Worcestershire sauce and hot pepper sauce.	488 kcal	59 g	74 mg	2 g	29 g	4 g	1083 mg	3 g	14 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Sweet Spicy Wings	https://www.allrecipes.com/recipe/8768/sweet-spicy-wings/	4.6	45.0	15.0	30.0	These sweet and spicy wings are made with grilled chicken wings zapped with a fiery, sweet blend of Louisiana-style hot sauce, butter, honey, and cayenne.	6 pounds chicken wings, separated at joints, tips discarded, 1.5 cups Louisiana-style hot sauce, 1 cup honey, 0.75 cup butter, 1 teaspoon cayenne pepper, or to taste, 1 pinch garlic salt, 1 pinch ground black pepper	Preheat an outdoor grill for high heat. Lightly oil the grill grate., Grill chicken on the preheated grill until the juices run clear, 8 to 12 minutes per side. Remove chicken to a large roasting pan., Mix together hot sauce, honey, butter, cayenne pepper, garlic salt, and black pepper in a saucepan over medium heat. Simmer until blended and heated through, about 10 minutes., Pour hot sauce over chicken and stir to coat.	356 kcal	24 g	78 mg	0 g	16 g	10 g	896 mg	24 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Louisiana	Louisiana Shrimp Creole	https://www.allrecipes.com/recipe/12776/louisiana-shrimp-creole-ii/	4.5	35.0	15.0	20.0	In this tasty shrimp Creole recipe, shrimp are simmered in a tomato and green bell pepper sauce. Add as much chili and hot sauce as you can handle!	3 tablespoons butter, 0.5 cup finely diced onion, 0.5 cup chopped green bell pepper, 0.5 cup chopped celery, 2 cloves garlic, minced, 2 tablespoons cornstarch, 1 (14.5 ounce) can stewed tomatoes, 1 (8 ounce) can tomato sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, 1 dash hot pepper sauce, 1 pound medium shrimp - peeled and deveined	Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes., Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and hot pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.	193 kcal	14 g	157 mg	2 g	17 g	5 g	677 mg	6 g	8 g	0 g	5 servings	NaN	NaN
Africa	NaN	Louisiana	Chayote Squash Side Dish	https://www.allrecipes.com/recipe/140449/chayote-squash-side-dish/	4.2	25.0	15.0	10.0	A favorite with Caribbean and Louisiana cooks, the mild flavor of the plump, pear-shaped mirliton squash makes it a natural for vegetable side dishes.	1 tablespoon olive oil, 1 clove garlic, minced, 1 chayote squash, cut into 1/2-inch strips, 0.5 teaspoon salt, ground black pepper to taste, 0.5 teaspoon white sugar, 0.25 teaspoon red pepper flakes, 1 tablespoon red wine vinegar	Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes., Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.	90 kcal	7 g	NaN	2 g	1 g	1 g	584 mg	3 g	7 g	0 g	2 servings	NaN	NaN
Africa	NaN	Louisiana	Remoulade Sauce à la New Orleans	https://www.allrecipes.com/recipe/83665/remoulade-sauce-a-la-new-orleans/	4.7	20.0	20.0	NaN	This remoulade sauce recipe is made with mayonnaise, herbs, capers, and hot sauce for a creamy, tangy New Orleans staple for po' boys and crab cakes.	1 cup mayonnaise, 0.25 cup chili sauce, 2 tablespoons Creole mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon Louisiana-style hot sauce, or to taste, 1 teaspoon Worcestershire sauce, 4 medium scallions, chopped, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped green olives, 2 tablespoons minced celery, 1 teaspoon capers, chopped, 1 clove garlic, minced, 1 teaspoon salt, or to taste, 0.5 teaspoon chili powder, 0.5 teaspoon ground black pepper	Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire in a medium bowl. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with salt, chili powder, and black pepper., Cover, refrigerate, and serve chilled.	359 kcal	7 g	14 mg	1 g	1 g	5 g	943 mg	3 g	37 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Louisiana Sweet Potato Pancakes	https://www.allrecipes.com/recipe/36168/louisiana-sweet-potato-pancakes/	4.3	60.0	20.0	40.0	Sweet potato pancakes gently spiced with nutmeg may feel like a fall dish, but they're so good you may never want to eat regular pancakes again.	0.75 pound sweet potatoes, 1.5 cups all-purpose flour, 3.5 teaspoons baking powder, 1 teaspoon salt, 0.5 teaspoon ground nutmeg, 1.5 cups milk, 0.25 cup unsalted butter, melted, 2 large eggs, beaten	Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins., Sift flour, baking powder, salt, and nutmeg together into a medium bowl., Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined., Lightly grease a griddle and preheat over medium-high heat., Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.	215 kcal	29 g	65 mg	2 g	6 g	5 g	549 mg	4 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Louisiana Crawfish Bisque	https://www.allrecipes.com/recipe/222538/louisiana-crawfish-bisque/	4.8	35.0	10.0	25.0	This Louisiana crawfish bisque is a family-favorite recipe that's a hearty, creamy soup packed with crawfish tails, corn, and lots of Creole flavor.	0.5 cup butter, 0.5 cup chopped onion, 0.5 cup chopped green onion, 1 pound crawfish tails, 2 (10.5 ounce) cans cream of potato soup, 1 (10.5 ounce) can cream of mushroom soup, 1 (15 ounce) can yellow corn, drained, 1 (14 ounce) can white corn, drained, 1 (8 ounce) package cream cheese, 1 pint half-and-half, 2 tablespoons Creole seasoning (such as Tony Chachere's®), or more to taste, salt and ground black pepper to taste	Melt butter in a large pot over medium heat. Cook and stir onion and green onion in hot butter until softened, about 5 minutes., Add crawfish tails, condensed soups, canned corns, and cream cheese; cook, stirring often, until cream cheese melts and ingredients are well combined, about 5 minutes., Stir in half-and-half and Creole seasoning; season with salt and black pepper. Cook until hot, about 15 minutes.	663 kcal	47 g	199 mg	5 g	22 g	26 g	2313 mg	5 g	45 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Easy Sausage and Shrimp Gumbo	https://www.allrecipes.com/recipe/256344/easy-sausage-and-shrimp-gumbo/	4.5	92.0	20.0	72.0	Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.	1 cup canola oil, 1 cup all-purpose flour, 1 onion, diced, 1 green bell pepper, diced, 3 stalks celery, diced, 1 pound andouille sausage, chopped, 2 tablespoons Cajun seasoning, 2 cloves garlic, chopped, 1 teaspoon freshly ground black pepper, 6 cups low-sodium chicken stock, 1 pound peeled and deveined small shrimp	Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes., Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes., Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.	568 kcal	19 g	122 mg	2 g	21 g	8 g	1070 mg	3 g	45 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Authentic, No Shortcuts, Louisiana Red Beans and Rice	https://www.allrecipes.com/recipe/148759/authentic-no-shortcuts-louisiana-red-beans-and-rice/	4.0	510.0	20.0	490.0	Easy red beans in the crockpot to serve over rice! Just simmer the beans with sausage, a ham hock, peppers, and some seasoning — and check back in 8 hours!	1 pound andouille sausage, sliced into rounds, 1 large sweet onion, chopped, 1 medium green bell pepper, chopped, 1 medium jalapeno pepper, seeded and chopped, 8 cloves garlic, chopped, 1 pound dried red beans, soaked overnight, 1 ham hock, 10 cups water, 6 fresh basil leaves, chopped, 1 teaspoon Creole seasoning, or to taste, 1 teaspoon ground black pepper, 4 cups hot cooked rice	Brown sausage in a large skillet over medium-high heat, 5 to 7 minutes. Use a slotted spoon to transfer sausage to a slow cooker, leaving drippings in the skillet., Add onion, bell pepper, jalapeño, and garlic to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Transfer to the slow cooker., Add soaked beans and ham hock to the slow cooker, then pour in water. Add basil, Creole seasoning, and pepper. Cover and cook on Low until beans are tender, about 8 hours. If the bean mixture is too watery, remove the lid, increase the heat to High, and cook until beans are creamy., Serve with cooked rice.	556 kcal	62 g	50 mg	15 g	27 g	8 g	615 mg	3 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Shrimp Po' Boys	https://www.allrecipes.com/recipe/214176/shrimp-po-boys/	4.8	45.0	35.0	10.0	This shrimp po' boy recipe makes four Louisiana-style sandwiches with crispy breaded fried shrimp and a spicy, tangy rémoulade sauce on French rolls.	0.5 cup mayonnaise, 2 tablespoons Kikkoman Ponzu Lime, 1 tablespoon horseradish, 1 teaspoon pickle relish, 1 teaspoon minced garlic, 0.5 teaspoon cayenne pepper, 4 tablespoons melted butter, 1 teaspoon minced garlic, 4 French rolls, split and hinged, 2 cups vegetable oil for frying, or as needed, 0.75 cup all-purpose flour, 2 tablespoons Creole seasoning, 3 large eggs, beaten, 2 cups Kikkoman Panko Bread Crumbs, 2 pounds jumbo shrimp, peeled and deveined, 2 cups shredded lettuce	Preheat the oven to 350 degrees F (175 degrees C)., Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside., Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter., Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside., Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C)., Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl., Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate., Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side., Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.	1257 kcal	127 g	526 mg	5 g	73 g	14 g	2641 mg	5 g	50 g	0 g	4 servings	NaN	NaN
Africa	NaN	Louisiana	Butter Biscuit Peach Cobbler	https://www.allrecipes.com/recipe/234306/butter-biscuit-peach-cobbler/	4.6	95.0	15.0	60.0	Southern-style peach cobbler just like grandma used to make is made with buttery biscuits baked into a peach filling and topped with flaky pie crust.	2 (29 ounce) cans peaches, 0.75 cup white sugar, 0.5 cup brown sugar, 0.5 cup unsalted butter, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 0.5 teaspoon nutmeg, 1 pinch salt, 1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®), 1 pinch ground cinnamon, 1 pinch white sugar, 1 pinch ground nutmeg, 1 pastry for a 9-inch pie crust	Preheat oven to 350 degrees F (175 degrees C)., Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes., Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes., Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet., Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.	495 kcal	73 g	25 mg	3 g	5 g	9 g	552 mg	46 g	21 g	0 g	10 servings	NaN	NaN
Africa	NaN	Louisiana	Citrus Shortbread Cookies	https://www.allrecipes.com/recipe/218878/citrus-shortbread-cookies/	4.6	275.0	25.0	10.0	Orange zest and dried cranberries give these classic shortbread cookies an extra zing.	2 cups all-purpose flour, 0.25 teaspoon baking powder, 0.125 teaspoon salt, 1 cup butter, softened, 0.75 cup confectioners' sugar, 2 teaspoons vanilla extract, 0.5 teaspoon almond extract, 1 tablespoon grated orange zest, or more to taste, 2 cups sweetened dried cranberries, chopped	Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine., Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours., Preheat an oven to 350 degrees F (175 degrees C)., Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart., Bake in the preheated oven until firm but not browned, about 10 minutes.	153 kcal	20 g	20 mg	1 g	1 g	5 g	72 mg	10 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Louisiana	Instant Pot Chicken and Sausage Gumbo	https://www.allrecipes.com/recipe/269146/instant-pot-chicken-and-sausage-gumbo/	4.4	60.0	20.0	35.0	This instant pot gumbo with chicken and sausage is packed with hearty vegetables and Creole spices. Easy to make and super-comforting to eat!	1 tablespoon vegetable oil, 1.5 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces, 0.5 pound andouille sausage, sliced, 0.5 cup vegetable oil, 0.5 cup all-purpose flour, 1 medium onion, chopped, 1 green bell pepper, chopped, 2 stalks celery, chopped, 1 tablespoon minced garlic, 4 cups chicken broth, 1 (14.5 ounce) can diced tomatoes, 1.5 cups sliced okra, 2 teaspoons black pepper, 1 teaspoon cayenne pepper, 1 teaspoon dried thyme, 1 teaspoon Creole seasoning, 1 teaspoon Worcestershire sauce	Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 1 tablespoon oil, chicken, and sausage to the pot; cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn the pot off., Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.	538 kcal	17 g	96 mg	2 g	27 g	9 g	1383 mg	4 g	40 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Crawfish Fettuccine I	https://www.allrecipes.com/recipe/21173/crawfish-fettuccine-i/	4.7	90.0	15.0	75.0	One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.	6 tablespoons butter, 1 large onion, chopped, 1 green bell pepper, chopped, 3 stalks celery, chopped, 1 clove garlic, minced, 1 tablespoon all-purpose flour, 1 pound peeled crawfish tails, 1 (8 ounce) package processed cheese food, 1 cup half-and-half cream, 2 teaspoons Cajun seasoning, 1 pinch cayenne pepper, or to taste, 1 pound dry fettuccine pasta, 0.5 cup grated Parmesan cheese	Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often., Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally., Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain., Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese., Bake in a preheated oven for 20 minutes, or until hot and bubbly.	490 kcal	49 g	122 mg	3 g	24 g	13 g	682 mg	6 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Louisiana Crawfish Ya-Ya Pasta	https://www.allrecipes.com/recipe/172138/louisiana-crawfish-ya-ya-pasta/	4.6	45.0	30.0	15.0	Crawfish tails are tossed with egg noodles and a spicy, Cajun Cheddar cheese sauce in this New Orleans-style pasta.	0.75 (12 ounce) package egg noodles, 0.5 cup butter, 0.5 cup chopped onion, 0.25 cup minced green bell pepper, 1 clove garlic, minced, 2 tablespoons chopped fresh parsley, 1 (16 ounce) package cooked and peeled whole crawfish tails, 2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste, 0.5 cup heavy cream, 0.33333334326744 cup sliced fresh mushrooms, 0.75 cup shredded Cheddar cheese, divided, 0.33333334326744 cup sliced green onions	Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink., Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer., Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.	741 kcal	51 g	298 mg	3 g	33 g	27 g	1105 mg	3 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	Louisiana	Mirliton	https://www.allrecipes.com/recipe/56398/mirliton/	4.8	150.0	60.0	90.0	Mirliton (chayote squash) makes a wonderful dressing with ham, shrimp, and bread crumbs. It's very popular here in Louisiana around the holidays.	6 (8-ounce) mirlitons (chayotes), 2 teaspoons olive oil, 1 clove garlic, minced, 1 medium onion, chopped, 1 pound fresh shrimp, peeled and deveined, 1 pound cooked, cubed ham, 1 egg, 1 cup dry bread crumbs, 2 tablespoons chopped fresh parsley, 1 teaspoon dried thyme, salt and pepper to taste, 0.5 cup dry bread crumbs for topping	Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes., When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C)., Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired., Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.	319 kcal	23 g	141 mg	4 g	25 g	5 g	1062 mg	4 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Ponchartrain Sauce	https://www.allrecipes.com/recipe/41755/cajun-ponchartrain-sauce/	4.7	15.0	10.0	5.0	Serve this simple cream sauce, made with shrimp and mushrooms, over any grilled, blackened, steamed, pan fried fish. Great idea for a romantic candlelight dinner for two.	0.25 cup butter, 8 fresh mushrooms, sliced, 8 medium shrimp - peeled and deveined, 0.25 cup whipping cream, garlic powder to taste, black pepper to taste, 2 teaspoons Madeira wine	In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl., In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.	355 kcal	4 g	138 mg	1 g	8 g	22 g	214 mg	2 g	35 g	0 g	2 servings	NaN	NaN
Africa	NaN	Louisiana	Pressure Cooker Red Beans and Sausage	https://www.allrecipes.com/recipe/220863/pressure-cooker-red-beans-and-sausage/	4.7	70.0	20.0	30.0	Tender red beans, sliced hickory-smoked pork sausage, onion, celery, and bell pepper are spiced with Cajun seasoning in this comforting meal. Best served over hot cooked rice.	1 pound dried red beans, rinsed, 1 (1 pound) package smoked sausage, sliced, 1 bay leaf, 2 tablespoons Cajun seasoning, or to taste, 0.5 clove garlic, chopped, 0.5 onion, chopped, 1 stalk celery, chopped, 0.5 green bell pepper, chopped, 1 teaspoon salt, 1 teaspoon dried parsley, 0.25 teaspoon ground cumin, 5 cups cold water, or as needed	Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine., Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.	299 kcal	16 g	39 mg	5 g	17 g	7 g	1511 mg	3 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Pastalaya	https://www.allrecipes.com/recipe/265793/cajun-pastalaya/	5.0	90.0	45.0	45.0	Try this Cajun pastalaya recipe for a new twist on pasta and shrimp covered in a spicy cream sauce.	2 tablespoons butter, 1 pound andouille sausage, sliced, 1 cup finely chopped celery, 1 large sweet onion (such as Vidalia®), finely chopped, 1 large green bell pepper, finely chopped, 3 cloves garlic, finely chopped, 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces, 1 (28 ounce) can crushed tomatoes (such as San Marzano®), 1 teaspoon sweet paprika, 1 teaspoon Creole seasoning (such as Tony Chachere's®), 0.25 teaspoon cayenne pepper, 2 cups chicken broth, 1 (16 ounce) package penne pasta, 1 pound uncooked medium shrimp, peeled and deveined, 0.5 cup heavy whipping cream, 0.5 bunch fresh thyme, chopped, 0.5 bunch fresh oregano, chopped, 0.5 bunch fresh basil, chopped, 0.25 cup chopped green onions, 0.25 cup Parmesan cheese, or to taste	Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes., Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more., Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.	640 kcal	54 g	185 mg	5 g	37 g	13 g	1218 mg	7 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Bourbon Street Rib-Eye Steak	https://www.allrecipes.com/recipe/201851/bourbon-street-rib-eye-steak/	4.1	15.0	7.0	8.0	Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.	1 cup water, 0.66666668653488 cup bourbon whiskey, 0.5 cup soy sauce, 0.25 cup packed brown sugar, 3 tablespoons Worcestershire sauce, 2 tablespoons lemon juice, 4 (6 ounce) beef rib-eye steaks	Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight., Preheat an outdoor grill for high heat, and lightly oil the grate., Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.	616 kcal	19 g	113 mg	0 g	32 g	14 g	2029 mg	15 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	Louisiana	Natchitoches Meat Pies	https://www.allrecipes.com/recipe/140907/natchitoches-meat-pies/	3.6	85.0	20.0	35.0	A tradition in the historic Louisiana town made famous in 'Steel Magnolias,' these deep-fried pastries filled with a zesty ground beef and pork mixture are made easy by using prepared pie crust.	1 tablespoon vegetable oil, 1 tablespoon all-purpose flour, 1 onion, chopped, 1 pound bulk pork sausage, 1 pound ground beef, 1 teaspoon Cajun seasoning, 1 pinch garlic powder, 1 (15 ounce) package store-bought refrigerated pie dough, at room temperature, 1 quart vegetable oil for deep frying	Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature., On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed., Heat oil for frying in deep fryer to 375 degrees F (190 degrees C)., Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.	338 kcal	13 g	36 mg	1 g	11 g	7 g	455 mg	0 g	27 g	0 g	15 servings	NaN	NaN
Africa	NaN	Louisiana	Bubba's Jambalaya	https://www.allrecipes.com/recipe/77572/bubbas-jambalaya/	4.7	65.0	25.0	40.0	Easy Southern classic, with chicken, sausage, ham, and shrimp.	6 slices bacon, cut into 1 inch pieces, 1 cup chopped celery, 1 green bell pepper, seeded and chopped, 1 onion, chopped, 0.5 pound cubed cooked ham, 0.5 pound cubed cooked chicken, 0.5 pound cubed smoked sausage, 2 (14.5 ounce) cans crushed tomatoes, with liquid, 2 cups beef broth, 2 cups chicken broth, 1 teaspoon dried thyme, 2 teaspoons Cajun seasoning, 2 cups uncooked white rice, 0.5 pound salad shrimp	Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender., Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender., Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.	349 kcal	32 g	72 mg	2 g	23 g	5 g	1177 mg	1 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Louisiana	Oven Baked Jambalaya	https://www.allrecipes.com/recipe/38060/oven-baked-jambalaya/	4.6	165.0	45.0	120.0	A sixteen-serving batch of Creole classic! Chicken, ham, shrimp, and Andouille sausage are combined with onion celery, green pepper and garlic. Tomatoes, chicken stock and rice are stirred in, and the whole thing is baked in a large roasting pan.	0.5 cup butter, 1 large onion, diced, 1 large green bell pepper, chopped, 4 stalks celery, chopped, 4 cloves garlic, minced, 1 (6 ounce) can tomato paste, 3 bay leaves, 3 tablespoons Creole seasoning blend (such as the one linked in the footnote), 4 teaspoons Worcestershire sauce, 2 (28 ounce) cans whole peeled tomatoes, 7 cups chicken stock, 3 cups chopped cooked ham, 3 cups cooked andouille sausage, sliced, 3 cups cooked chicken, cut into bite-sized pieces, 3 cups frozen cooked shrimp, 4 cups uncooked long-grain white rice	Preheat oven to 350 degrees F (175 degrees C)., Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil., Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.	541 kcal	48 g	125 mg	3 g	29 g	10 g	1858 mg	5 g	26 g	0 g	16 servings	NaN	NaN
Africa	NaN	Louisiana	Crawfish Cornbread	https://www.allrecipes.com/recipe/213573/crawfish-cornbread/	4.5	80.0	15.0	55.0	This Cajun-inspired treat is somewhere between a cornbread and a casserole, and will pair nicely with a big bowl of jambalaya.	1 cup yellow cornmeal, 1 teaspoon baking soda, 1 teaspoon salt, 2 eggs, 1 onion, chopped, 1 green bell pepper, chopped, 1 (4 ounce) jar diced pimentos, drained, 0.33333334326744 cup vegetable oil, 1 cup shredded Cheddar cheese, 1 (15 ounce) can cream-style corn, 0.33333334326744 cup chopped jalapeno pepper, 1 pound peeled crawfish tails, 1 pinch seasoned salt, or to taste, 1 pinch cayenne pepper, or to taste, 1 pinch garlic powder, or to taste	Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish., Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, seasoned salt, cayenne pepper, and garlic powder until the mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish., Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.	209 kcal	19 g	81 mg	2 g	10 g	3 g	534 mg	3 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Louisiana	Crawfish Pistolettes	https://www.allrecipes.com/recipe/146303/crawfish-pistolettes/	5.0	50.0	30.0	20.0	Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture!	0.25 cup butter, 1 cup finely chopped onions, 0.5 cup chopped green bell pepper, 0.25 cup chopped green onions, 3 cloves garlic, minced, 1 cup evaporated milk, 1 (8 ounce) package processed cheese, cubed, 0.5 teaspoon butter, 2 (16 ounce) packages cooked and peeled whole crawfish tails, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon garlic powder, 1 teaspoon Cajun seasoning, 2 cups vegetable oil for frying, 20 brown and serve pistolette rolls	Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm., Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes., Heat oil in a large skillet to 350 degrees F (175 degrees C)., Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.	221 kcal	18 g	69 mg	1 g	13 g	5 g	435 mg	4 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Louisiana	Oysters Rockefeller	https://www.allrecipes.com/recipe/12850/oysters-rockefeller/	4.3	60.0	30.0	30.0	A traditional recipe for oysters Rockefeller.	2 slices bacon, 24 unopened, fresh, live medium oysters, 1.5 cups cooked spinach, 0.33333334326744 cup bread crumbs, 0.25 cup chopped green onions, 1 tablespoon chopped fresh parsley, 0.5 teaspoon salt, 1 dash hot pepper sauce, 3 tablespoons extra virgin olive oil, 1 teaspoon anise flavored liqueur, 4 cups kosher salt	Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside., Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster., Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds., Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.	148 kcal	8 g	19 mg	2 g	9 g	2 g	61097 mg	1 g	9 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Corn and Crab Bisque	https://www.allrecipes.com/recipe/141115/cajun-corn-and-crab-bisque/	4.8	50.0	20.0	30.0	Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit.	3 tablespoons butter, 3 tablespoons all-purpose flour, 1 tablespoon vegetable oil, 1 large onion, chopped, 1 tablespoon minced garlic, 1 large celery stalk, minced, Cajun seasoning to taste, 1 cup chicken broth, 1.5 cups frozen corn kernels, 1 bay leaf, 2 cups milk, 2 cups heavy cream, 1 teaspoon liquid shrimp and crab boil seasoning, 1 pound fresh lump crabmeat, 0.25 cup chopped green onions, 0.5 teaspoon Worcestershire sauce, salt and black pepper to taste, Additional chopped green onions	Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside., Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.	388 kcal	16 g	131 mg	1 g	15 g	18 g	523 mg	5 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Doberge Cake	https://www.allrecipes.com/recipe/231087/doberge-cake/	4.4	205.0	60.0	25.0	Six layers of homemade cake are filled with chocolate custard, frosted with chocolate buttercream, and glazed with chocolate ganache in this New Orleanian classic.	4 eggs, separated, 3.5 cups sifted cake flour, 1 tablespoon baking powder, 0.75 cup butter, room temperature, 2 cups white sugar, 0.5 teaspoon salt, 1 cup milk, room temperature, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, 2 cups white sugar, divided, 0.5 teaspoon salt, 0.25 cup all-purpose flour, 0.25 cup cornstarch, 0.25 cup unsweetened cocoa powder, 2 (1 ounce) squares bittersweet chocolate, chopped, 4 large eggs, beaten, 4 cups whole milk, 1 tablespoon butter, room temperature, 1 tablespoon vanilla extract, 1 cup butter, softened, 3 cups confectioners' sugar, sifted, 1 cup unsweetened cocoa powder, sifted, 1 teaspoon vanilla extract, 1 tablespoon hot water, 2 cups semisweet chocolate chips, 2 cups heavy whipping cream, 2 teaspoons vanilla extract	Preheat oven to 375 degrees F (190 degrees C). Grease 3 9-inch cake pans., Beat whites of 4 eggs in a glass or metal bowl until foamy. Continue to beat until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Set aside. Reserve egg yolks in a small bowl. Sift together cake flour and baking powder in a separate bowl., Beat 3/4 cup butter, 2 cups sugar, and 1/2 teaspoon salt with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add reserved egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Pour in cake flour mixture alternately with 1 cup milk, mixing until just incorporated. Stir lemon juice and 1 teaspoon vanilla extract into batter., Whisk beaten egg whites a few times; use a whisk or rubber spatula to fold 1/3 of the egg white mixture into the batter to lighten it. Fold in remaining egg whites, mixing just until combined. Pour batter into prepared pans and spread evenly over bottom., Bake in preheated oven until cake is light golden brown and just pulling from the sides of the pan, 15 to 20 minutes. Do not overbake. Cool in pans for 5 minutes, then invert onto cooling racks to cool completely., To make custard: combine 1 1/2 cups sugar, 1/2 teaspoon salt, 1/4 cup flour, cornstarch, and 1/4 cup cocoa powder in a saucepan and mix well. In a separate bowl, whisk remaining 1/2 cup sugar into 4 beaten eggs. Pour 4 cups whole milk into saucepan and cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat and gradually pour hot milk mixture into egg mixture, whisking constantly. Add chopped chocolate and stir until chocolate melts., Return custard to saucepan and cook, stirring constantly, over medium heat until mixture has thickened, about 5 minutes. Remove from heat; stir in 1 tablespoon butter and 1 tablespoon vanilla extract. Transfer custard to a bowl and allow to cool., To make buttercream: place 1 cup softened butter in a mixing bowl. Gradually beat in 3 cups sifted confectioners' sugar. Beat in 1 cup sifted cocoa powder. Mix in 1 teaspoon vanilla extract to make a smooth frosting. If the frosting is too stiff, add a tablespoon of hot water or as needed, drizzling it very slowly, and mix well until desired consistency is reached., To make ganache: place chocolate chips in a large mixing bowl. Heat heavy cream in a saucepan until very hot but not boiling. Remove from heat and pour over the chocolate chips. Let stand for 3 minutes, then whisk, scraping sides and bottom of the bowl, until smooth. Stir in 2 teaspoons vanilla extract. Allow to cool to room temperature, cover, and set aside. Ganache should be spreadable and not firm., To assemble cake: using a long serrated knife and a gentle sawing motion, slice each cake layer in half horizontally. Cover cake plate with strips of parchment paper or foil for easier clean up. Put a dab of buttercream in the center of the plate to keep cake from shifting. Set a cake half on the plate., Spread custard filling onto cake layer, taking care not to spread it too close to the edge (weight of the cake layers will cause it to spread out). Gently lay another cake round on top of the first and repeat with another custard layer. Repeat with remaining layers and custard, topping custard with the last cake layer. Chill cake for 30 minutes to allow it to firm up., Frost top and sides of cake with chocolate buttercream. Chill for 30 minutes, to firm and set., Spread frosted cake with ganache. Remove parchment strips or aluminum foil from cake plate. Store cake in the refrigerator.	917 kcal	125 g	185 mg	4 g	11 g	27 g	434 mg	90 g	45 g	0 g	16 servings	NaN	NaN
Africa	NaN	Louisiana	Buttermilk King Cake with Cream Cheese Filling	https://www.allrecipes.com/recipe/231289/buttermilk-king-cake-with-cream-cheese-filling/	4.7	195.0	35.0	40.0	This king cake with cream cheese filling is tender, delicious, and looks beautiful. Give it a go and start a new Mardi Gras tradition at your house!	4 cups all-purpose flour, 0.5 cup white sugar, 1 (.25 ounce) package rapid rise yeast, 1.25 teaspoons salt, 3 eggs at room temperature, 6 tablespoons butter, 0.75 cup Bulgarian-style buttermilk, 0.25 cup all-purpose flour, 1 (8 ounce) package cream cheese at room temperature, 1 cup confectioners' sugar, 2 tablespoons all-purpose flour, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 0.25 teaspoon ground nutmeg, 1 egg, 0.25 cup water, 1 cup confectioners' sugar, 4 teaspoons corn syrup, 4 teaspoons milk, 1 teaspoon lemon juice, or as needed	Mix 4 cups of flour, white sugar, yeast, and salt together in the work bowl of a stand mixer fitted with a dough hook., Whisk 3 eggs in a separate bowl. Melt butter in a saucepan over low heat and whisk buttermilk into melted butter; heat until an instant-read thermometer reads 120 degrees F (49 degrees C). Whisk buttermilk mixture into beaten eggs and cool the mixture to 110 degrees F (43 degrees C)., Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in 1/4 cup more flour., Turn dough out onto a work surface and knead for 1 minute; form into a ball and place into a buttered bowl, turning dough around to lightly coat with butter. Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours., Preheat oven to 350 degrees F (175 degrees C). Butter the outer edge of an 8-inch cake pan., Stir cream cheese, 1 cup confectioners' sugar, 2 tablespoons flour, lemon juice, vanilla extract, and nutmeg in a bowl until filling is smooth., Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread cream cheese filling over the rectangle, leaving a 1-inch border along each edge. Lift an edge of the parchment paper sheet to roll dough into a log shape, starting at a 28-inch edge. Pinch seams closed to seal in filling, keeping roll on the parchment paper., Wrap the filled dough around the outside of the buttered 8-inch cake pan to form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and cake pan and slide a baking sheet beneath the parchment. Gently free cake pan, leaving the ring-shaped cake. Whisk 1 egg with water in a small bowl; brush cake with egg wash., Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool., Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in 1 teaspoon lemon juice, or amount needed to thin icing to a thick but slightly runny texture. Drizzle king cake with icing.	436 kcal	68 g	98 mg	1 g	9 g	8 g	381 mg	31 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Crawfish and Shrimp Étouffée	https://www.allrecipes.com/recipe/70483/cajun-crawfish-and-shrimp-etouffee/	4.8	70.0	20.0	50.0	An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it!! Serve over steamed rice with hushpuppies and/or crackers on the side.	0.33333334326744 cup vegetable oil, 0.25 cup all-purpose flour, 1 small green bell pepper, diced, 1 medium onion, chopped, 2 cloves garlic, minced, 2 stalks celery, diced, 2 medium fresh tomatoes, chopped, 2 tablespoons Louisiana-style hot sauce, 0.33333334326744 teaspoon ground cayenne pepper, 2 tablespoons seafood seasoning, 0.5 teaspoon ground black pepper, 1 cup fish stock, 1 pound crawfish tails, 1 pound medium shrimp, peeled and deveined	Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over., Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally., Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.	264 kcal	9 g	196 mg	1 g	25 g	2 g	956 mg	3 g	14 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Muffuletta Sandwich	https://www.allrecipes.com/recipe/34367/muffuletta-sandwich/	4.6	15.0	15.0	NaN	My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.	1 (1 pound) loaf fresh Italian bread, 0.33333334326744 cup olive oil, 0.33333334326744 cup grated Parmesan cheese, 1 tablespoon dried basil, 1 tablespoon dried oregano, 8 oil-cured black olives, pitted and chopped, 8 pitted green olives, chopped, 0.25 pound thinly sliced salami, 0.25 pound thinly sliced ham, 0.5 pound provolone cheese, sliced, 0.25 pound mozzarella cheese, sliced	Slice bread in half lengthwise. Drizzle olive oil on both sides. Sprinkle both sides with Parmesan cheese, basil, and oregano., On the bottom half, layer chopped black olives and chopped green olives, then the salami, ham, provolone, and mozzarella. Cover with top layer, and cut into 4 servings.	975 kcal	61 g	107 mg	4 g	46 g	22 g	2790 mg	2 g	60 g	0 g	4 servings	NaN	NaN
Africa	NaN	Louisiana	Crawfish Chowder	https://www.allrecipes.com/recipe/23572/crawfish-chowder/	4.8	45.0	20.0	25.0	A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.	0.25 cup butter, 0.5 bunch green onions, chopped, 0.5 cup butter, 2 pounds frozen crawfish, cleaned, 2 (10.75 ounce) cans condensed cream of potato soup, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (15.25 ounce) can whole kernel corn, drained, 4 ounces cream cheese, softened, 2 cups half-and-half cream, 0.5 teaspoon cayenne pepper	Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside., In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.	395 kcal	21 g	167 mg	2 g	18 g	16 g	934 mg	3 g	28 g	0 g	10 servings	NaN	NaN
Africa	NaN	Louisiana	Chef John's New Orleans-Style Barbequed Shrimp	https://www.allrecipes.com/recipe/232809/chef-johns-new-orleans-style-barbequed-shrimp/	4.8	110.0	20.0	30.0	This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.	1.5 pounds colossal shrimp, EZ-peel type (deveined and shells split down the back), 1.5 tablespoons vegetable oil, 1 tablespoon freshly ground black pepper, or to taste, 0.25 teaspoon smoked paprika, 0.125 teaspoon cayenne pepper, 0.125 teaspoon seafood seasoning (such as Old Bay®), 1 tablespoon butter, 2 cups chicken stock, lemon, juiced, 2 tablespoons Worcestershire sauce, or more to taste, 2 dashes hot sauce, or to taste, 3 tablespoons cold butter, cut into chunks, 6 cloves garlic, minced, 1 tablespoon minced fresh rosemary, 1 sprig fresh rosemary for garnish	Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan., Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour., Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes., Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine., Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side., Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock., Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.	308 kcal	8 g	290 mg	2 g	29 g	9 g	837 mg	1 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Louisiana	'Momma Made Em' Chicken and Sausage Gumbo	https://www.allrecipes.com/recipe/200618/momma-made-em-chicken-and-sausage-gumbo/	4.6	235.0	20.0	195.0	Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.	1 (3 pound) whole chicken, 0.5 cup all-purpose flour, 0.5 cup vegetable oil, 1 (10 ounce) package frozen chopped onions, 1 (10 ounce) package frozen green bell peppers, 5 stalks celery, finely chopped, 1 tablespoon Cajun seasoning (such as Tony Chachere's), or to taste, 2 whole bay leaves, 1 (28 ounce) can diced tomatoes, 1 pound fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced, 1 (10 ounce) package frozen sliced okra, salt and black pepper to taste	Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside., While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes., As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour., Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.	437 kcal	15 g	67 mg	3 g	21 g	9 g	835 mg	3 g	32 g	0 g	10 servings	NaN	NaN
Africa	NaN	Louisiana	Tanya's Louisiana Southern Fried Chicken	https://www.allrecipes.com/recipe/8802/tanyas-louisiana-southern-fried-chicken/	4.5	30.0	10.0	20.0	Eggs and evaporated milk in the herbed batter make this rich fried chicken extra moist and flavorful.	1 (3 pound) whole chicken, cut into 6 pieces, 2 eggs, beaten, 1 (12 fluid ounce) can evaporated milk, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2.5 cups all-purpose flour, 1.5 cups vegetable oil for frying	In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside., Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces., In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken., You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!	638 kcal	48 g	177 mg	2 g	43 g	9 g	960 mg	7 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Sazerac Cocktail	https://www.allrecipes.com/recipe/221321/sazerac-cocktail/	4.8	5.0	5.0	NaN	There's a lot to love about this classic whiskey and bitters beverage. The official drink of New Orleans, the Sazerac is every bit as aromatic and flavorful as most anything else from down on the bayou.	ice, 3 dashes Peychaud's Bitters®, 2 dashes Angostura Bitters®, 1 sugar cube, 1 cup ice cubes, 2 fluid ounces rye whiskey, 1 lemon peel	Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice., Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass., Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.	152 kcal	4 g	NaN	1 g	0 g	NaN	0 mg	3 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Louisiana	Shrimp Remoulade Galatoire's	https://www.allrecipes.com/recipe/86062/shrimp-remoulade-galatoires/	4.0	495.0	15.0	NaN	Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.	4 stalks celery, coarsely chopped, 4 green onions, chopped, 1 small onion, chopped, 0.75 cup Italian flat leaf parsley, 0.5 cup red wine vinegar, 0.5 cup ketchup, 0.5 cup tomato puree, 0.5 cup Creole mustard, 1 teaspoon Worcestershire sauce, 1.125 cups vegetable oil, 2 teaspoons paprika, 2 pounds large cooked shrimp, peeled and deveined, 12 lettuce leaves	In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight., When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.	345 kcal	8 g	148 mg	1 g	17 g	4 g	390 mg	5 g	28 g	0 g	12 servings	NaN	NaN
Africa	NaN	Louisiana	Cabbage Jambalaya	https://www.allrecipes.com/recipe/36110/cabbage-jambalaya/	4.4	65.0	20.0	45.0	An easy recipe that will have the kids eating cabbage like it's going out of style! Ground beef and sausage are simmered together with tomatoes, onion, celery, cabbage and rice.	1 pound ground beef, 1 pound smoked sausage, cut into 1/4-inch slices, 1 onion, chopped, 3 stalks celery, chopped, 1 clove garlic, chopped, 1 medium head cabbage, chopped, 1 (14.5 ounce) can stewed tomatoes, 14.5 fluid ounces water, 1 cup uncooked rice, 1 pinch garlic salt, or to taste	Combine ground beef, smoked sausage, onion, celery, and garlic in a large stock pot over medium-high heat. Cook and stir until beef is evenly browned, about 5 minutes. Stir in cabbage, tomatoes, water, and rice. Season with garlic salt., Bring to a boil; reduce heat to low. Cover and cook, stirring once, until rice is tender, 35 to 40 minutes.	550 kcal	45 g	96 mg	5 g	29 g	11 g	1610 mg	11 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	French Quarter Bread Pudding	https://www.allrecipes.com/recipe/21550/french-quarter-bread-pudding/	4.5	80.0	20.0	60.0	This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!	1 (1 pound) loaf French bread, 0.5 cup chopped pecans, 0.5 cup unsalted butter, melted, 3 eggs, 1 cup half-and-half cream, 1.25 cups milk, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 1 cup white sugar, 1 teaspoon vanilla extract, 0.25 cup golden raisins	Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly., In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid., Bake in preheated oven for 60 minutes, until golden. Serve warm.	505 kcal	64 g	115 mg	2 g	12 g	11 g	420 mg	29 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Crawfish Pie	https://www.allrecipes.com/recipe/213575/crawfish-pie/	4.8	85.0	20.0	45.0	Crawfish pie is a famous Cajun dish, and this version is loaded with crawfish tail meat and vegetables, with a hint of heat from cayenne pepper.	1 (9 inch) prepared deep-dish pie crust, 0.25 cup butter, 1 cup chopped onion, 0.5 cup chopped green bell pepper, 0.5 cup chopped celery, 1.5 teaspoons salt, 0.5 teaspoon ground cayenne pepper, 0.125 teaspoon white pepper, 1 cup diced tomatoes, 12 ounces peeled crawfish tails, 2 tablespoons all-purpose flour, 1 cup water	Place the pie crust into a deep-dish pie plate., Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally., Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening., While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.	286 kcal	20 g	79 mg	2 g	10 g	8 g	845 mg	3 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Cindy's Jambalaya	https://www.allrecipes.com/recipe/214381/cindys-jambalaya/	4.8	70.0	20.0	45.0	This is a tradition here in the South. Add anything you like to this basic recipe!	1 tablespoon olive oil, 0.5 pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices, 1 large onion, chopped, 1 cup chopped green bell pepper, 1 cup chopped celery, salt to taste, 0.5 teaspoon Cajun seasoning, or to taste, 1 cup uncooked white rice, 1 (14.5 ounce) can diced tomatoes with juice, 1 tablespoon minced garlic, 2 cups chicken broth, 3 bay leaves, 0.25 teaspoon dried thyme leaves, 1 pound peeled and deveined medium shrimp (30-40 per pound)	Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes., After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.	284 kcal	25 g	107 mg	2 g	18 g	4 g	889 mg	4 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Mama's Tomato Gravy	https://www.allrecipes.com/recipe/147151/mamas-tomato-gravy/	4.6	15.0	5.0	10.0	This dish is truly a taste of Louisiana Cajun Country. My mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother. This is the dish that puts my feet back under my mama's table. Serve with love over hot buttermilk biscuits along with bacon or sausage for breakfast, brunch, lunch or dinner.	0.25 cup bacon drippings, 3 tablespoons all-purpose flour, 2 cups water, 0.5 (6 ounce) can tomato paste, salt and ground black pepper to taste	Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.	86 kcal	4 g	7 mg	1 g	1 g	3 g	96 mg	1 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Sweet Potato Pone	https://www.allrecipes.com/recipe/189848/sweet-potato-pone/	4.7	130.0	20.0	110.0	This quick bread is made with mashed sweet potato, brown sugar, and cinnamon.	1 large sweet potato, cut into chunks, 1 cup brown sugar, 1 cup butter, 0.33333334326744 cup sweetened condensed milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 pinch salt, 2 eggs	Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter or oil., Place the sweet potato chunks into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a large bowl., Mash the potatoes with a potato masher. Add the brown sugar, butter, condensed milk, vanilla extract, cinnamon, and salt to the mashed potato; beat with a wire whisk until fluffy. Crack the eggs into the bowl and continue whisking until the mixture is light in color; pour into the prepared dish., Bake in the preheated oven until golden brown, about 90 minutes.	279 kcal	31 g	75 mg	1 g	3 g	10 g	157 mg	24 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Louisiana	Muffuletta Pinwheels	https://www.allrecipes.com/recipe/213442/muffuletta-pinwheels/	4.5	150.0	30.0	NaN	This muffuletta roll filled with ham, salami, cheese, and an olive salad is a tasty, appetizer-sized version of the New Orleans sandwich.	0.33333334326744 cup finely chopped pimento-stuffed green olives, 0.33333334326744 cup finely chopped black olives, 0.5 teaspoon dried oregano, 1 tablespoon extra-virgin olive oil, or to taste, 2 (8 ounce) packages cream cheese, softened, 1 pinch dried oregano, 1 pinch garlic powder, 5 (10 inch) flour tortillas, 0.25 pound thinly sliced ham, 0.25 pound thinly sliced provolone cheese, 0.25 pound thinly sliced salami, 0.25 pound thinly sliced mozzarella cheese	Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl., Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth., Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours., When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.	83 kcal	4 g	16 mg	0 g	3 g	3 g	219 mg	0 g	6 g	0 g	50 servings	NaN	NaN
Africa	NaN	Louisiana	Slow Cooker Red Beans and Rice	https://www.allrecipes.com/recipe/233662/slow-cooker-red-beans-and-rice/	4.4	495.0	15.0	480.0	The ultimate comfort food: red beans cooked with smoked sausage, then served over rice.	6 cups water, 1 (16 ounce) package dry kidney beans, 12 ounces smoked sausage, sliced, 1 onion, chopped, 1 green bell pepper, chopped, 1 stalk celery, chopped, or to taste, 2 cloves garlic, minced, or to taste, 1 bay leaf, salt and pepper to taste	Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.	371 kcal	39 g	29 mg	9 g	23 g	5 g	676 mg	4 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Sweet Dough	https://www.allrecipes.com/recipe/12480/cajun-sweet-dough/	4.4	15.0	NaN	15.0	This dough is traditionally used for turnovers but it can be used as pie crust. It is sweet and delicious and bakes up beautifully!	0.75 cup unsalted butter, softened, 1.3333333730698 cups white sugar, 1 teaspoon vanilla extract, 1 egg, 4.5 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 0.5 cup milk, 1 (12.5 ounce) can cherry pie filling, 1 egg white (for egg wash)	Sift together flour, baking powder, and salt. Set aside., Beat butter in a separate bowl, then add sugar a little at a time. Add vanilla and beat mixture until it is nice and fluffy. Beat in egg. Stir in flour mixture alternately with milk., Chill dough in the refrigerator for at least 2 hours, or overnight., To make turnovers: Preheat the oven to 350 degrees F (175 degrees C)., Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3-inch squares. Spoon about 2 teaspoons of pie filling into the center of each square and fold over to form a triangle. Pinch seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white., Bake for 12 to 15 minutes in the preheated oven, or until golden brown on the top and bottom.	163 kcal	27 g	19 mg	1 g	3 g	3 g	119 mg	9 g	5 g	0 g	30 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Crabmeat Au Gratin	https://www.allrecipes.com/recipe/51653/cajun-crabmeat-au-gratin/	4.4	80.0	20.0	60.0	This rich, cheesy crab dish is packed with flavor!	2 egg yolks, 12 fluid ounces heavy cream, 0.25 cup butter, 1 large yellow onion, minced, 1 stalk celery, minced, 1.5 teaspoons salt, 0.5 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon Creole seasoning, 0.25 cup all-purpose flour, 0.5 cup shredded Cheddar cheese, 0.5 cup shredded American cheese, 1 pound cooked crabmeat, 1 cup shredded sharp Cheddar cheese, 1 bunch green onions	Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream., Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender., Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish., Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.	476 kcal	10 g	212 mg	1 g	25 g	23 g	1167 mg	2 g	38 g	0 g	8 servings	NaN	NaN
Africa	NaN	Louisiana	Cold Crawfish Dip	https://www.allrecipes.com/recipe/69914/cold-crawfish-dip/	4.8	510.0	15.0	15.0	This is a great make-ahead crawfish dip recipe that is out of this world! Very rich and great for parties or get-togethers.	0.5 cup butter, 2 pounds crawfish tails, with fat, 4 (8 ounce) packages cream cheese, room temperature, 1 bunch green onions, chopped, 1 cup mayonnaise, 0.5 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste, 1 teaspoon Worcestershire sauce, or to taste	Melt butter in a large skillet over medium heat. Add half of the green onions, and cook until wilted. Add crawfish tails, reduce heat to medium-low, and simmer for about 10 minutes. Set aside to cool., In a large bowl, stir together cream cheese and mayonnaise until well blended. I like to use an electric mixer. Season with hot pepper sauce and Worcestershire sauce until the mixture is pink in color. When the crawfish have cooled slightly, stir into the dip along with butter and the rest of the green onion. Mix well, cover, and refrigerate overnight to properly blend the flavors.	309 kcal	2 g	113 mg	0 g	10 g	14 g	266 mg	1 g	29 g	0 g	20 servings	NaN	NaN
Africa	NaN	Louisiana	Cajun Crab Cakes (No Breadcrumbs)	https://www.allrecipes.com/recipe/219988/cajun-crab-cakes-no-breadcrumbs/	4.7	90.0	40.0	20.0	These Creole-spiced crab cakes make a delicious side dish or appetizer. The key is to use a small amount of crumbled crackers instead of breadcrumbs for a lighter, less-starchy cake.	2 tablespoons salted butter, 0.5 onion, finely chopped, 2 stalks celery, finely chopped, 0.5 large red bell pepper, finely chopped, 1 bunch green onions (green portion only), chopped, 0.5 large carrot, finely chopped, 3 cloves garlic, minced, 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning (such as Tony Chachere's®), 2 teaspoons dried basil, 2 teaspoons ground black pepper, 1 teaspoon dried dill weed, 0.5 teaspoon oregano, 0.5 teaspoon dried thyme, 2 large eggs, beaten, 1 pound lump crabmeat, picked free of shell, 9 buttery crackers (such as Keebler Club® crackers), crushed, 3 tablespoons vegetable oil, 1 cup mayonnaise, 1 tablespoon chile-garlic sauce (such as Sriracha®), 2 teaspoons Creole seasoning (such as Tony Chachere's®), 2 teaspoons parsley flakes, 1 teaspoon paprika	Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes., Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more., Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more., Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use., Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much., Shape the crab mixture into 12 small cakes., Heat vegetable oil in the skillet over medium high heat., Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes., To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.	530 kcal	13 g	144 mg	3 g	21 g	9 g	1040 mg	3 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	Louisiana	Crawfish Etouffee IV	https://www.allrecipes.com/recipe/24508/crawfish-etouffee-iv/	4.6	120.0	60.0	60.0	A delicious dish with onions, bell pepper, crawfish and diced tomatoes, simmered in mushroom soup.	0.5 cup vegetable oil, 0.5 cup margarine, 1 cup diced onion, 0.5 cup diced green bell pepper, 1 tablespoon minced garlic, 1 pound peeled crawfish, 3 (10.75 ounce) cans condensed cream of mushroom soup, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 tablespoon dried parsley, salt to taste, ground black pepper to taste	In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent., Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking., Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.	501 kcal	16 g	81 mg	1 g	14 g	8 g	1406 mg	4 g	43 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tampa Bay	NaN	https://www.allrecipes.com/gallery/the-best-tampa-bay-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Miami	Classic Cuban-Style Picadillo	https://www.allrecipes.com/recipe/220164/classic-cuban-style-picadillo/	4.6	30.0	10.0	20.0	This classic Cuban picadillo dish with ground beef is quick and easy, and is great over rice. It can also be used as a filling for tacos or empanadas.	1 tablespoon olive oil, 1 small onion, chopped, 0.5 green bell pepper, chopped, 1 clove garlic, minced, or more to taste, 1 pound lean ground beef, 1 (8 ounce) can tomato sauce, 6 large pitted green olives, quartered, 0.5 cup raisins, 1 tablespoon capers, 2 (1.41 ounce) packages sazon seasoning (such as Goya®), 1 tablespoon ground cumin, 1 teaspoon white sugar, salt to taste	Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes., Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes., Stir tomato sauce, olives, raisins, capers, cumin, sazon seasoning, sugar, and salt into the ground beef mixture., Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.	350 kcal	24 g	74 mg	2 g	24 g	6 g	3572 mg	17 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Miami	Key West-Style Baked Grouper	https://www.allrecipes.com/recipe/132522/key-west-style-baked-grouper/	3.9	25.0	10.0	15.0	You'll enjoy a taste of Key West with this citrus flavored baked grouper that will make you feel like you are on a romantic, tropical beach.	0.5 cup softened butter, plus more for baking dish, 4 (8 ounce) fillets grouper, 1 teaspoon salt, 1 tablespoon lemon pepper, or to taste, 2 teaspoons garlic powder, 2 teaspoons onion powder, 0.25 cup key lime juice, 0.25 cup fresh orange juice, 12 slices lime, 8 oranges	Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside., Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange., Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.	454 kcal	11 g	144 mg	2 g	45 g	15 g	1187 mg	6 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Miami	Classic Cuban Midnight (Medianoche) Sandwich	https://www.allrecipes.com/recipe/43945/classic-cuban-midnight-medianoche-sandwich/	4.7	23.0	15.0	8.0	This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!	4 sweet bread rolls, 0.5 cup mayonnaise, 0.25 cup prepared mustard, 1 pound thinly sliced cooked ham, 1 pound thinly sliced fully cooked pork, 1 pound sliced Swiss cheese, 1 cup dill pickle slices, 2 tablespoons butter, melted	Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides., On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter., Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.	1453 kcal	69 g	275 mg	4 g	92 g	37 g	3309 mg	4 g	88 g	0 g	4 servings	NaN	NaN
Africa	NaN	Miami	Cuban Marinated Steak	https://www.allrecipes.com/recipe/232415/cuban-marinated-steak/	4.7	65.0	15.0	15.0	Rib eye steaks marinate in orange juice, toasted cumin seeds, and a few other seasonings before hitting the grill briefly for delicious, flavorful seared meat.	0.5 teaspoon cumin seeds, 0.25 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons Montreal-style steak seasoning, 2.25 teaspoons lime juice, 1.5 teaspoons dried oregano, 1.5 pounds beef rib-eye steaks	Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl., Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.	245 kcal	4 g	59 mg	1 g	21 g	4 g	1428 mg	1 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Miami	Miami Guava Pastries (Pastelitos)	https://www.allrecipes.com/recipe/261672/miami-guava-pastries-pastelitos/	5.0	40.0	10.0	20.0	Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.	1 tablespoon all-purpose flour, or as needed, 1 sheet frozen puff pastry, thawed, 1 egg, 3 tablespoons water, 3 tablespoons strawberry jam, 1 (8 ounce) jar guava paste, or as desired	Preheat the oven to 350 degrees F (175 degrees C). Lightly flour a baking sheet., Roll puff pastry into a thin sheet on a floured surface. Cut into squares about the length of your hand and place on the prepared baking sheet., Beat egg and water together in a bowl; brush each pastry square with egg wash. Stab each square a few times with a fork., Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and let cool at least 10 minutes., Mix guava paste and jam together in a bowl until smooth., Cut a large, vertical slit into each pastry. Spread 1 tablespoon guava mixture into each slit, making sure guava doesn't squeeze out when closed.	222 kcal	32 g	19 mg	1 g	3 g	3 g	68 mg	4 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Miami	Miami Beach Cake	https://www.allrecipes.com/recipe/7481/miami-beach-cake/	4.3	0.0	NaN	NaN	A lady from our church makes this every year for her daughter.	1 cup semisweet chocolate chips, 0.33333334326744 cup butter, melted, 0.5 cup chopped pecans, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 0.5 cup butter, 1.5 cups white sugar, 2 eggs, 1 teaspoon vanilla extract, 1.25 cups buttermilk, 1 cup heavy whipping cream, 2 tablespoons white sugar, 1 cup flaked coconut	Grease and flour bottom of two 9 inch round cake pans. Preheat oven to 375 degrees F (190 degrees C)., Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside., Cream butter or margarine in a large mixing bowl. Gradually add 1 1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract., Combine the flour, baking soda, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture., Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks., Beat cream with 2 tablespoons of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.	512 kcal	58 g	93 mg	2 g	6 g	18 g	455 mg	39 g	31 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Classic Cuban-Style Picadillo	https://www.allrecipes.com/recipe/220164/classic-cuban-style-picadillo/	4.6	30.0	10.0	20.0	This classic Cuban picadillo dish with ground beef is quick and easy, and is great over rice. It can also be used as a filling for tacos or empanadas.	1 tablespoon olive oil, 1 small onion, chopped, 0.5 green bell pepper, chopped, 1 clove garlic, minced, or more to taste, 1 pound lean ground beef, 1 (8 ounce) can tomato sauce, 6 large pitted green olives, quartered, 0.5 cup raisins, 1 tablespoon capers, 2 (1.41 ounce) packages sazon seasoning (such as Goya®), 1 tablespoon ground cumin, 1 teaspoon white sugar, salt to taste	Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes., Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes., Stir tomato sauce, olives, raisins, capers, cumin, sazon seasoning, sugar, and salt into the ground beef mixture., Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.	350 kcal	24 g	74 mg	2 g	24 g	6 g	3572 mg	17 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	The Real Rum Runner	https://www.allrecipes.com/recipe/276843/the-real-rum-runner/	4.8	5.0	5.0	NaN	This rum runner recipe is a fruity cocktail made with tropical juices, banana liquor, light and dark rums, and grenadine served shaken or blended.	2 cups ice, divided, or as needed, 1 fluid ounce pineapple juice, 1 fluid ounce orange juice, 1 fluid ounce blackberry liqueur, 1 fluid ounce banana liqueur, 1 fluid ounce light rum, 1 fluid ounce dark rum, 1 splash grenadine syrup, or more to taste, 1 fluid ounce high-proof rum (such as Bacardi®151), 1 slice orange	Combine 1 cup ice, pineapple juice, orange juice, blackberry liqueur, banana liqueur, light rum, dark rum, and grenadine in a cocktail shaker; shake to combine., Fill a hurricane glass with ice. Pour in mixture. Add high-proof rum for a floater and garnish with orange slice.	511 kcal	50 g	NaN	1 g	1 g	NaN	25 mg	42 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Florida	Smoked Fish Dip	https://www.allrecipes.com/recipe/45291/smoked-fish-dip/	4.6	15.0	15.0	NaN	This smoky fish dip is made in minutes by blending smoked whitefish, mayo, sour cream, seafood seasoning, hot pepper sauce, and Worcestershire sauce.	2 cups flaked smoked whitefish, 4 tablespoons fat-free sour cream, 2 tablespoons fat-free mayonnaise, 4 drops hot pepper sauce, or to taste, 3 drops Worcestershire sauce, or to taste, 3 drops liquid smoke flavoring, 1 pinch seafood seasoning, such as Old Bay, cracked black pepper to taste	Place whitefish, sour cream, and mayonnaise in the bowl of a food processor; season with hot pepper sauce, Worcestershire sauce, liquid smoke, seafood seasoning, and cracked black pepper. Blend until combined with a spread-like consistency.	25 kcal	1 g	6 mg	NaN	4 g	0 g	202 mg	1 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	Florida	Mushroom Soup Without Cream	https://www.allrecipes.com/recipe/59571/mushroom-soup-without-cream/	4.6	60.0	15.0	45.0	This mushroom soup without cream is made with various mushrooms and vegetables in a light, clear broth seasoned with fresh thyme and green onions.	2 tablespoons butter, 1 cup peeled and sliced carrots, 1 cup sliced onions, 1 cup sliced leeks, 0.5 cup sliced celery, 2 pounds sliced fresh brown or white mushrooms, 1 teaspoon fresh thyme leaves, 6 cups chicken stock, salt and pepper to taste, 0.5 cup chopped green onion	Melt butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes., Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes., Ladle into bowls; serve with green onions sprinkled on top.	81 kcal	10 g	8 mg	2 g	5 g	2 g	561 mg	4 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Georgia Cornbread Cake	https://www.allrecipes.com/recipe/233353/georgia-cornbread-cake/	5.0	50.0	10.0	30.0	This Georgia cornbread cake is more like a brown sugar and pecan cake. It's actually made without cornmeal and tastes similar to blonde brownies.	4 large eggs, beaten, 1 cup vegetable oil, 1 cup white sugar, 1 cup brown sugar, 2 cups finely chopped pecans, 1.5 cups self-rising flour, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish., Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir in pecans, flour, and vanilla until incorporated. Pour batter into the prepared baking dish., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and set on a wire rack to cool for 10 minutes., Turn cake out onto a platter and let cool completely.	514 kcal	49 g	62 mg	2 g	6 g	4 g	227 mg	35 g	34 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Rachael's Superheated Cajun Boiled Peanuts	https://www.allrecipes.com/recipe/170008/rachaels-superheated-cajun-boiled-peanuts/	4.6	1460.0	20.0	1440.0	Raw peanuts in their shells simmer in a salty, spicy brew flavored with crab boil, Cajun seasoning, garlic, and two kinds of serious hot peppers. This is the real deal that is found in the heart of Florida.	1 pound raw peanuts, in shells, 1 (3 ounce) package dry crab boil (such as Zatarain's® Crab and Shrimp Boil), 0.5 cup chopped jalapeno peppers, 1 tablespoon garlic powder, 0.5 cup salt, 2 tablespoons Cajun seasoning, 0.5 cup red pepper flakes	Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.	360 kcal	16 g	NaN	8 g	16 g	4 g	6207 mg	4 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Alligator Fingers	https://www.allrecipes.com/recipe/84273/alligator-fingers/	4.4	60.0	30.0	30.0	Great appetizers for sporting events, these deep-fried alligator pieces taste just like chicken. You can get frozen alligator meat online. Try them with the optional dipping sauce.	2 pounds alligator meat, cut into bite-size pieces, 2 tablespoons vinegar, salt and pepper to taste, oil for frying, 0.25 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons garlic powder, 0.5 teaspoon cayenne pepper, 2 teaspoons black pepper, 3 tablespoons mayonnaise, 2 teaspoons prepared horseradish, 1 tablespoon brown mustard, 1 tablespoon red wine vinegar	Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes., Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame., Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat., When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot., To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.	487 kcal	19 g	2 mg	1 g	54 g	2 g	60 mg	1 g	20 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Key West-Style Baked Grouper	https://www.allrecipes.com/recipe/132522/key-west-style-baked-grouper/	3.9	25.0	10.0	15.0	You'll enjoy a taste of Key West with this citrus flavored baked grouper that will make you feel like you are on a romantic, tropical beach.	0.5 cup softened butter, plus more for baking dish, 4 (8 ounce) fillets grouper, 1 teaspoon salt, 1 tablespoon lemon pepper, or to taste, 2 teaspoons garlic powder, 2 teaspoons onion powder, 0.25 cup key lime juice, 0.25 cup fresh orange juice, 12 slices lime, 8 oranges	Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside., Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange., Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.	454 kcal	11 g	144 mg	2 g	45 g	15 g	1187 mg	6 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Classic Cuban Midnight (Medianoche) Sandwich	https://www.allrecipes.com/recipe/43945/classic-cuban-midnight-medianoche-sandwich/	4.7	23.0	15.0	8.0	This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!	4 sweet bread rolls, 0.5 cup mayonnaise, 0.25 cup prepared mustard, 1 pound thinly sliced cooked ham, 1 pound thinly sliced fully cooked pork, 1 pound sliced Swiss cheese, 1 cup dill pickle slices, 2 tablespoons butter, melted	Split the sandwich rolls in half, and spread mustard and mayonnaise liberally onto the cut sides., On each sandwich, place and equal amount of Swiss cheese, ham and pork in exactly that order. Place a few pickles onto each one, and put the top of the roll onto the sandwich. Brush the tops with melted butter., Press each sandwich in a sandwich press heated to medium-high heat. If a sandwich press is not available, use a large skillet over medium-high heat, and press the sandwiches down using a sturdy plate or skillet. Some indoor grills may be good for this also. Cook for 5 to 8 minutes, keeping sandwiches pressed. If using a skillet, you may want to flip them once for even browning. Slice diagonally and serve hot.	1453 kcal	69 g	275 mg	4 g	92 g	37 g	3309 mg	4 g	88 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Mini Key Lime Pies	https://www.allrecipes.com/recipe/219470/mini-key-lime-pies/	4.9	85.0	20.0	5.0	Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.	12 mini graham cracker crusts, 3 cups sweetened condensed milk, 1 cup sour cream, 1 cup freshly squeezed Key lime juice, 3 tablespoons grated Key lime zest, 2 fresh Key limes, thinly sliced, 1 (7 ounce) can whipped cream topping	Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet., In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top., Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.	451 kcal	63 g	47 mg	1 g	9 g	10 g	272 mg	50 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Key West Chicken	https://www.allrecipes.com/recipe/25445/key-west-chicken/	4.3	60.0	15.0	15.0	This recipe from the Florida Keys is the best marinade for chicken, and it only takes 30 minutes from prep till you can grill! It's a great blend of flavors with honey, soy sauce, and lime juice.	3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon vegetable oil, 1 teaspoon lime juice, 1 teaspoon chopped garlic, 4 skinless, boneless chicken breast halves	In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes., Preheat an outdoor grill for high heat., Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.	184 kcal	6 g	67 mg	0 g	25 g	1 g	735 mg	5 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Cuban Marinated Steak	https://www.allrecipes.com/recipe/232415/cuban-marinated-steak/	4.7	65.0	15.0	15.0	Rib eye steaks marinate in orange juice, toasted cumin seeds, and a few other seasonings before hitting the grill briefly for delicious, flavorful seared meat.	0.5 teaspoon cumin seeds, 0.25 cup orange juice, 2 tablespoons vegetable oil, 2 tablespoons Montreal-style steak seasoning, 2.25 teaspoons lime juice, 1.5 teaspoons dried oregano, 1.5 pounds beef rib-eye steaks	Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl., Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.	245 kcal	4 g	59 mg	1 g	21 g	4 g	1428 mg	1 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Florida Key Lime Pie	https://www.allrecipes.com/recipe/15049/florida-key-lime-pie/	4.5	0.0	NaN	NaN	To make this heavenly key lime pie, combine lots of lime juice and lime zest with fluffy whipped cream cheese and condensed milk. Then spoon this slightly tart filling into a graham cracker crust, top with lots of sweetened whipped cream and chill.	1 (9 inch) prepared graham cracker crust, 2 (8 ounce) packages cream cheese, softened, 2 (14 ounce) cans low-fat sweetened condensed milk, 0.75 cup key lime juice, 1 teaspoon grated lime zest, 0.25 teaspoon salt, 1 cup heavy cream, chilled, 1 teaspoon vanilla extract, 3 tablespoons confectioners' sugar	To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly., To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours., Before serving, discard liquid that has drained from topping. Spread topping over pie.	921 kcal	108 g	120 mg	1 g	17 g	24 g	561 mg	96 g	43 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	New York Pushcart Onions (For Hot Dogs)	https://www.allrecipes.com/recipe/223539/new-york-pushcart-onions-for-hot-dogs/	4.7	35.0	15.0	20.0	New York-style sweet and tangy onion relish with a hint of chili and spice are just perfect to put on that hot dog for lunch. They're quick and easy to make.	2 tablespoons vegetable oil, 2 onions, sliced into 1/4-inch thick rings, 0.5 green bell pepper, thinly sliced, 0.25 cup ketchup, or more to taste, 0.5 teaspoon white sugar, 0.125 teaspoon chili powder, 1 dash hot pepper sauce, 1 pinch ground cinnamon, 1 cup water	Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.	42 kcal	5 g	NaN	1 g	1 g	0 g	60 mg	3 g	2 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Fresh Strawberry Upside Down Cake	https://www.allrecipes.com/recipe/188567/fresh-strawberry-upside-down-cake/	4.3	80.0	15.0	50.0	Fresh strawberries and mini-marshmallows create a delicious topping for light, yellow cake.	2 cups crushed fresh strawberries, 1 (6 ounce) package strawberry flavored Jell-O® mix, 3 cups miniature marshmallows, 1 (18 ounce) package yellow cake mix, batter prepared as directed on package	Preheat an oven to 350 degrees F (175 degrees C)., Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows., Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.	290 kcal	58 g	1 mg	1 g	3 g	1 g	331 mg	27 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Sweet Lime Iced Tea	https://www.allrecipes.com/recipe/181891/sweet-lime-iced-tea/	4.6	240.0	10.0	5.0	Not too sweet, not too bitter, this lime tea is just right!	1 gallon boiling water, 6 black tea bags, 1.5 cups white sugar, 4 limes, juiced	Pour boiling water into a gallon jar over tea bags. Allow to steep for 45 minutes., Remove and discard tea bags. Stir in sugar and lime juice until sugar has dissolved. Cool to room temperature; refrigerate until cold before serving.	75 kcal	20 g	NaN	NaN	NaN	NaN	7 mg	19 g	NaN	0 g	16 servings	NaN	NaN
Africa	NaN	Florida	Phoenician's Key Lime Pie	https://www.allrecipes.com/recipe/141258/phoenicians-key-lime-pie/	4.8	525.0	20.0	25.0	Ground toasted almonds spike the crust of this delicious Key lime pie.	0.66666668653488 cup toasted slivered almonds, 1 cup graham cracker crumbs, 0.25 cup white sugar, 1 pinch salt, 0.25 cup butter, melted, 1 (14 ounce) can sweetened condensed milk, 0.75 cup cold heavy cream, 4 large egg yolks, 0.5 teaspoon grated lime zest, 0.5 cup Key lime juice	Preheat the oven to 350 degrees F (175 degrees C)., Make crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate., Bake in the preheated oven until crust is golden brown, 10 to 13 minutes., While crust is baking, make filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust., Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.	456 kcal	47 g	165 mg	1 g	9 g	13 g	177 mg	37 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Fresh Grapefruit Cake	https://www.allrecipes.com/recipe/26028/fresh-grapefruit-cake/	3.4	55.0	20.0	25.0	When citrus is at its peak flavor in Florida, I pull out this grapefruit cake recipe. The tangy fruit adds a refreshing flavor to each bite.	3 cups sifted cake flour, 2.5 teaspoons baking powder, 0.5 teaspoon salt, 1.75 cups white sugar, 0.66666668653488 cup butter, softened, 2 large eggs, 1.5 teaspoons vanilla extract, 1 teaspoon grated grapefruit zest, 0.75 cup milk, 0.5 cup fresh grapefruit juice	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) pans., Sift together flour, baking powder and salt in a medium bowl. Set aside., Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and grapefruit zest. Add flour mixture alternately with milk and grapefruit juice, beating briefly after each addition. Pour batter into the prepared pans., Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.	358 kcal	59 g	59 mg	1 g	5 g	7 g	263 mg	30 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Smoked Spanish Mackerel Dip	https://www.allrecipes.com/recipe/276845/smoked-spanish-mackerel-dip/	NaN	75.0	15.0	NaN	Smoked Spanish mackerel is blended with seasonings for a creamy, Florida-inspired dip that's perfect for entertaining.	3 smoked Spanish mackerel fillets, skin and bones removed, 1 cup olive oil mayonnaise (such as Hellman's®), 0.25 cup ketchup, 1 chipotle pepper in adobo sauce, liquid reserved, 0.5 red onion, coarsely chopped, 1.5 tablespoons cilantro paste, 1 small lemon, juiced, 2 teaspoons fine sea salt (such as Alessi®), 1 teaspoon ground black pepper	Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined., Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.	304 kcal	5 g	58 mg	1 g	16 g	3 g	870 mg	3 g	24 g	0 g	8 servings	2 1/2 cups	NaN
Africa	NaN	Florida	Key West Shrimp Boil with Key Lime Mustard Sauce	https://www.allrecipes.com/recipe/241978/key-west-shrimp-boil-with-key-lime-mustard-sauce/	4.4	150.0	20.0	10.0	This Key West pink shrimp recipe is the best shrimp boil — using beer, lemon juice, and lime juice to make a tasty appetizer with a bonus dip.	1 cup mayonnaise, 0.5 cup lime juice, 3 tablespoons Dijon mustard, 1 teaspoon white sugar, 2 dashes hot pepper sauce (such as Tabasco®), or to taste, salt and ground black pepper to taste, 2 (12 fluid ounce) cans or bottles beer, 1 lemon, juiced, 2 tablespoons seafood seasoning (such as Old Bay®), 12 dashes hot pepper sauce (such as Tabasco®), or to taste, 1 tablespoon chopped garlic, 0.5 teaspoon cayenne pepper, 0.5 teaspoon ground black pepper, 3 pounds raw shrimp, or to taste	Make the sauce: Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper., Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours., Prepare the shrimp boil: Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp., Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.	509 kcal	10 g	359 mg	0 g	38 g	5 g	1342 mg	2 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Florida	Old Bay® Fried Shrimp	https://www.allrecipes.com/recipe/279461/old-bay-fried-shrimp/	4.5	105.0	30.0	15.0	Soaked in milk and eggs before being coated in an Old Bay® and cornmeal blend, these fried shrimp are sure to be a new favorite.	1 pound large shrimp, peeled and deveined, 3 large eggs, or more as needed, 2 cups milk, or more as needed, peanut oil for frying, 2 cups all-purpose flour, 2 cups yellow cornmeal, 0.5 cup seafood seasoning (such as Old Bay®)	Place each shrimp on a flat work surface and butterfly by slicing horizontally through the middle, being careful not to cut all the way through to the other side., Whisk eggs in a bowl; mix in milk. Place shrimp in milk mixture and soak for 1 hour., Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)., Mix flour, cornmeal, and seafood seasoning together and pour into a zip-top bag. Place 5 to 6 shrimp in the bag and shake well., Drop shrimp in the hot oil and fry until golden brown and opaque in the centers, about 5 minutes. Remove and place on paper towels to soak out oil. Repeat with remaining shrimp.	760 kcal	112 g	322 mg	7 g	40 g	4 g	3576 mg	8 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Tzatziki Sauce -Yogurt and Cucumber Dip	https://www.allrecipes.com/recipe/233156/tzatziki-sauce-yogurt-and-cucumber-dip/	4.8	615.0	15.0	NaN	Yogurt and grated cucumbers are drained and then mixed with garlic, dill, and lemon juice for a delicious dip for veggies or pita bread.	1 (16 ounce) container low-fat plain yogurt, 1 cucumber - peeled, seeded, and grated, 1 tablespoon chopped fresh dill, 1 tablespoon fresh lemon juice, 2 cloves garlic, minced, salt and ground black pepper to taste	Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight., Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours., Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.	20 kcal	3 g	2 mg	0 g	2 g	0 g	20 mg	2 g	1 g	0 g	16 servings	NaN	NaN
Africa	NaN	Florida	Grilled Bay Scallops	https://www.allrecipes.com/recipe/276111/grilled-bay-scallops/	3.0	25.0	10.0	10.0	Fresh bay scallops are grilled in a lemon-garlic-butter sauce to bring out their sweet flavor in this dish that takes less than 30 minutes to prepare.	0.5 pound bay scallops, or more to taste, 0.25 cup butter, 0.66666668653488 cup chopped onions, 3 cloves garlic, chopped, 0.25 cup fresh lemon juice, 1 pinch salt	Rinse scallops and pat dry with paper towels., Preheat an outdoor grill for medium heat and lightly oil the grate., Melt butter in a frying pan over medium heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt., Place scallops in a large bowl and toss with butter mixture. Let stand for about 2 minutes., Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes., Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.	193 kcal	7 g	65 mg	1 g	15 g	7 g	285 mg	2 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Creamy Mustard Dipping Sauce for Shellfish	https://www.allrecipes.com/recipe/269880/creamy-mustard-dipping-sauce-for-shellfish/	NaN	35.0	5.0	NaN	You'll be surprised how tasty steamed shrimp or crab are with this creamy mayonnaise-mustard dip with a hint of heat.	1 cup mayonnaise, 4 teaspoons dry mustard powder (such as Colman's®), 1 teaspoon Worcestershire sauce, 1 teaspoon steak sauce, 1 teaspoon half-and-half, 1 teaspoon lemon juice, 0.5 teaspoon sriracha sauce, salt to taste	Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.	208 kcal	2 g	11 mg	0 g	1 g	3 g	207 mg	0 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Authentic Key Lime Pie	https://www.allrecipes.com/recipe/282852/authentic-key-lime-pie/	5.0	330.0	15.0	15.0	No gimmicks or food coloring, this authentic Key lime pie is plain, simple, and delicious, just like it should be.	2 (14 ounce) cans sweetened condensed milk, 4 jumbo egg yolks, 0.5 cup Key lime juice, 1 (8 inch) graham cracker crust	Preheat the oven to 350 degrees F (175 degrees C)., Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust., Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes., Cool to room temperature, then refrigerate before serving, 5 hours to overnight.	460 kcal	69 g	172 mg	0 g	11 g	8 g	252 mg	62 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Baked Cuban Chicken	https://www.allrecipes.com/recipe/278983/baked-cuban-chicken/	4.3	125.0	15.0	50.0	This lemony baked chicken spiced with allspice, cumin, and chile pepper is inspired by a Cuban recipe from Florida.	2 (8 ounce) bone-in chicken breasts, cut in half, 2 bone-in chicken thighs, 2 chicken drumsticks, 1 onion, chopped, 0.75 cup lemon juice, 0.25 cup Worcestershire sauce, 1.5 tablespoons minced garlic, 0.75 teaspoon ground allspice, 0.5 teaspoon onion powder, 0.25 teaspoon ground cumin, 0.25 teaspoon red pepper flakes, 1 pinch salt and ground black pepper to taste, cooking spray, 1 tablespoon vegetable oil	Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight., Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray., Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top., Bake in the preheated oven until juices run clear, about 40 minutes.	270 kcal	10 g	87 mg	1 g	28 g	3 g	218 mg	4 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Florida	Tropical Grilled Chicken Breast	https://www.allrecipes.com/recipe/217980/tropical-grilled-chicken-breast/	4.1	47.0	5.0	12.0	These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes.	0.5 cup orange juice, 0.5 lime, juiced, 1 tablespoon honey, 1 teaspoon crushed red pepper flakes, 4 (6 ounce) skinless, boneless chicken breast halves, 1 tablespoon chopped fresh cilantro	Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes., Preheat an outdoor grill for medium-high heat, and lightly oil the grate., Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.	223 kcal	9 g	97 mg	1 g	36 g	1 g	86 mg	7 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Calamondin Pie	https://www.allrecipes.com/recipe/278688/calamondin-pie/	5.0	65.0	5.0	NaN	Simple ingredients and calamondin, or sour orange, juice combine in this easy, no-bake pie that's perfect for sunny days.	1 (14 ounce) can sweetened condensed milk, 0.5 cup calamondin (sour orange) juice, 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed, 1 (8 inch) prepared graham cracker crust	Combine sweetened condensed milk with calamondin juice in a bowl. Fold in whipped topping. Pour into the pie crust., Freeze until set, at least 1 hour.	345 kcal	48 g	17 mg	0 g	5 g	8 g	184 mg	39 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Rick's Key West Pink Coleslaw Dressing	https://www.allrecipes.com/recipe/223569/ricks-key-west-pink-coleslaw-dressing/	4.5	10.0	10.0	NaN	A pale pink coleslaw dressing whips up in just minutes and is perfect to pour over a bowl of tri-colored coleslaw mix for a quick and colorful slaw.	1.25 cups creamy salad dressing (such as Miracle Whip®), 0.33333334326744 cup white sugar, 2 tablespoons vinegar, 2 tablespoons Catalina salad dressing, 0.5 teaspoon seasoned salt, 0.25 teaspoon prepared yellow mustard, 0.25 teaspoon celery salt, 0.25 teaspoon ground black pepper	Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.	216 kcal	19 g	17 mg	NaN	NaN	2 g	611 mg	19 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Florida	Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter	https://www.allrecipes.com/recipe/219982/key-west-pink-shrimp-and-florida-spiny-lobster-tails-served-with-hot-key-lime-butter/	4.6	40.0	30.0	10.0	A recipe from sunny Florida combines shrimp with spiny lobster meat and mushrooms in a piquant butter and Key lime sauce. Serve with hot cooked pasta or rice.	0.5 cup butter, softened, 1 tablespoon hot pepper sauce, 1.5 tablespoons key lime juice, 2 tablespoons butter, 2 pounds medium Key West pink shrimp, peeled and deveined, 4 small spiny lobster tails, meat removed from shell and coarsely chopped, 1 pound fresh mushrooms, sliced, 1.5 teaspoons minced garlic, 0.25 cup white wine	Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours., Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes., Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes., Remove from heat and stir in the Key lime juice mixture until melted.	558 kcal	6 g	486 mg	1 g	59 g	19 g	1037 mg	2 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Miami Guava Pastries (Pastelitos)	https://www.allrecipes.com/recipe/261672/miami-guava-pastries-pastelitos/	5.0	40.0	10.0	20.0	Pastelitos are puff pastry desserts inspired by Cuban cuisine; this easy Miami version envelops guava-strawberry paste in thin pastry sheets.	1 tablespoon all-purpose flour, or as needed, 1 sheet frozen puff pastry, thawed, 1 egg, 3 tablespoons water, 3 tablespoons strawberry jam, 1 (8 ounce) jar guava paste, or as desired	Preheat the oven to 350 degrees F (175 degrees C). Lightly flour a baking sheet., Roll puff pastry into a thin sheet on a floured surface. Cut into squares about the length of your hand and place on the prepared baking sheet., Beat egg and water together in a bowl; brush each pastry square with egg wash. Stab each square a few times with a fork., Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and let cool at least 10 minutes., Mix guava paste and jam together in a bowl until smooth., Cut a large, vertical slit into each pastry. Spread 1 tablespoon guava mixture into each slit, making sure guava doesn't squeeze out when closed.	222 kcal	32 g	19 mg	1 g	3 g	3 g	68 mg	4 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Florida	Kumquat Ice Cream	https://www.allrecipes.com/recipe/221922/kumquat-ice-cream/	4.0	80.0	20.0	NaN	Kumquat ice cream is simple to make with five ingredients. All you need is kumquats, sugar, cream, milk, and lemon juice for a refreshing treat.	2 pints kumquats, halved and seeded, 5 cups milk, 4 cups heavy whipping cream, 3 cups sugar, 2 tablespoons lemon juice	Puree kumquats in a food processor until smooth; transfer to a large bowl. Stir milk, cream, sugar, and lemon juice into kumquat puree., Pour kumquat mixture into ice cream machine and freeze according to manufacturer's instructions.	207 kcal	24 g	44 mg	1 g	2 g	7 g	29 mg	22 g	12 g	0 g	32 servings	NaN	NaN
Africa	NaN	Florida	Tampa Cuban Hand Pies	https://www.allrecipes.com/recipe/272196/tampa-cuban-hand-pies/	3.5	45.0	15.0	25.0	Tampa's signature Cuban sandwich is reimagined as a warm hand pie by using refrigerated crescent roll dough.	1 (8 ounce) can crescent dough sheet (such as Pillsbury®), 2 tablespoons yellow mustard, 0.25 pound sliced ham, 0.25 pound sliced cooked pork loin, 0.25 pound sliced Genoa salami, 4 slices Swiss cheese, cut to fit, 8 dill pickle chips, dried with a paper towel, 1 egg, 1 tablespoon milk	Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper., Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles., Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed., Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top., Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet., Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.	574 kcal	25 g	133 mg	0 g	32 g	14 g	1677 mg	5 g	37 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Key Lime Bars	https://www.allrecipes.com/recipe/282850/key-lime-bars/	5.0	130.0	25.0	45.0	Satisfy your next craving for Key lime pie with a batch of these dessert bars and enjoy a crisp, buttery crunch with a sour lime custard in every bite.	6 tablespoons unsalted butter, softened, 1 cup all-purpose flour, 0.25 cup firmly packed light brown sugar, 0.25 teaspoon salt, 2 medium limes, zested and juiced, 3 tablespoons Key lime juice, 0.75 cup white sugar, 2 large eggs, 2 tablespoons all-purpose flour, 0.25 teaspoon double-acting baking powder, 1 drop green food coloring, 1 tablespoon confectioners' sugar, or to taste	Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with aluminum foil, then brush with melted butter. Place pan in the freezer until needed., Cream butter for crust in a bowl with an electric mixer. Beat in flour, brown sugar, and salt. If mixture does not hold together, knead it on a work surface. Place mounds of the mixture in the cold baking pan; press with your fingers to smooth it into a firm layer on the bottom., Bake in the preheated oven until lightly colored, about 18 minutes., While the crust is baking, prepare lime layer: pour 2 tablespoons regular lime juice into a small bowl. Discard any extra, or reserve for another use. Add lime zest and Key lime juice; mix to combine., Combine sugar, eggs, flour, and baking powder in a bowl; beat with an electric mixer at high speed for 1 minute. Stir in lime zest-juice mixture and food coloring., Remove crust from the oven and immediately pour lime mixture over top. Return to the oven and bake until top is light colored and custardy, 25 to 30 minutes. Remove from the oven and let cool, about 30 minutes. Move to the freezer and chill for 30 minutes., Remove from the pan and cut into 16 squares. Sprinkle confectioners' sugar on top.	134 kcal	21 g	35 mg	1 g	2 g	3 g	55 mg	13 g	5 g	0 g	16 servings	NaN	NaN
Africa	NaN	Florida	Florida Strawberry Muffins	https://www.allrecipes.com/recipe/36397/florida-strawberry-muffins/	4.1	30.0	10.0	20.0	These are moist and delicious despite the fact that there is no liquid other than the berry juice.	1.5 cups chopped fresh strawberries, 0.5 cup white sugar, 0.25 cup white sugar, 0.25 cup butter, softened, 2 eggs, 1 teaspoon vanilla extract, 1.75 cups all-purpose flour, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.25 teaspoon ground nutmeg	In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately., Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners., In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups., Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.	168 kcal	28 g	41 mg	1 g	3 g	3 g	140 mg	14 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Fiesta Conch	https://www.allrecipes.com/recipe/34640/fiesta-conch/	4.0	70.0	30.0	40.0	Tender fresh conch meat is cooked in a rich tomato sauce. Serve over rice or noodles.	8 fresh conch, shells removed, 0.5 lemon, juiced, 2 tablespoons olive oil, 2 cloves garlic, minced, 1 medium onion, diced, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 0.75 cup diced celery, 1.5 cups chopped mushrooms, 1 (28 ounce) can stewed tomatoes, 1 tablespoon Worcestershire sauce, 0.33333334326744 cup ketchup, 0.25 teaspoon white sugar, 1 teaspoon red pepper flakes, or to taste, salt and pepper to taste	Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside., Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally., Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.	258 kcal	27 g	66 mg	3 g	27 g	1 g	689 mg	11 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Florida	Mediterranean Tuna Capellini	https://www.allrecipes.com/recipe/279789/mediterranean-tuna-capellini/	4.5	25.0	15.0	10.0	Looking for a quick and easy midweek pasta dish? This Mediterranean tuna capellini is on the table in 15 minutes.	1 pound capellini pasta, 3 lemons, zested and juiced, 0.25 cup extra-virgin olive oil, 0.5 cup grated Parmesan cheese, 2 tablespoons minced fresh parsley, 2 cloves garlic, minced, 0.5 teaspoon salt, 1 pinch crushed red pepper flakes, or to taste, 1 (5 ounce) can tuna packed in oil, 0.5 (15.5 ounce) can cannellini beans, drained and rinsed	Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes., Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans., Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.	410 kcal	53 g	10 mg	7 g	19 g	3 g	603 mg	1 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Florida	Honey Key Lime Grilled Chicken	https://www.allrecipes.com/recipe/63821/honey-key-lime-grilled-chicken/	4.0	60.0	10.0	16.0	When I bought a bottle of Key Lime juice on vacation in Florida, I wondered what I would do with it... Now this recipe is a staple in our kitchen! I hope you enjoy it too! The longer you marinate, the better the sweet-sour combo gets!	5 tablespoons key lime juice, 2 tablespoons honey, 1 clove garlic, minced, 0.5 teaspoon lemon pepper, 4 skinless, boneless chicken breast halves	In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally., Preheat an outdoor grill for high heat., Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.	169 kcal	11 g	67 mg	0 g	25 g	1 g	117 mg	9 g	3 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Easy Key Lime Pie II	https://www.allrecipes.com/recipe/15830/easy-key-lime-pie-ii/	4.5	0.0	NaN	NaN	This recipe has egg whites folded into the basic recipe which makes it light and airy. And the lime zest gives this creamy, refreshing pie a little extra lime-oomph!	1 (9 inch) prepared graham cracker crust, 3 eggs, separated, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon grated lime zest, 0.33333298563957 cup fresh lime juice, 1 cup frozen whipped topping, thawed	Preheat oven to 250 degrees F (125 degrees C)., In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside., In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust., Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.	364 kcal	49 g	86 mg	1 g	8 g	7 g	262 mg	41 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Florida Chicken Wellington	https://www.allrecipes.com/recipe/246219/florida-chicken-wellington/	4.3	35.0	15.0	20.0	This classic Wellington dish features bacon and Brie atop Creole-seasoned chicken breast, wrapped in puff pastry and cooked to golden brown.	1 tablespoon extra-virgin olive oil, 4 skinless, boneless chicken breast halves, thinly sliced, 2 teaspoons Creole seasoning, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 sheets frozen puff pastry, thawed, 4 slices cooked bacon, crumbled, 4 ounces Brie cheese, cut into 4 slices	Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet., Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool., Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet., Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	919 kcal	55 g	93 mg	2 g	38 g	18 g	1353 mg	1 g	60 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	LaWanna's Mango Salsa on Tilapia Fillets	https://www.allrecipes.com/recipe/215013/lawannas-mango-salsa-on-tilapia-fillets/	4.0	40.0	30.0	10.0	Fruity salsa made with pineapple, grape tomatoes, strawberries, kiwifruit, and mango makes a colorful topping for pan-fried tilapia fillets. It's a perfect light supper for a hot summer's evening.	0.5 fresh pineapple - peeled, cored, and chopped, 0.5 pound strawberries, quartered, 3 kiwifruit, peeled and diced, 1 large mango - peeled, seeded and diced, 0.5 cup grape tomatoes, 2 tablespoons finely chopped fresh cilantro, 1 tablespoon balsamic vinegar, 1.5 pounds tilapia fillets, 0.5 teaspoon seasoned pepper blend	In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar., Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.	308 kcal	35 g	63 mg	5 g	37 g	1 g	84 mg	26 g	3 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	5-Ingredient Key Lime Pie	https://www.allrecipes.com/recipe/282848/5-ingredient-key-lime-pie/	NaN	50.0	15.0	20.0	With a buttery crushed graham cracker crust and a lime custard filling, this recipe for a 5-ingredient Key lime pie is one you'll want to try.	0.33333334326744 (14.4 ounce) package graham crackers, broken into quarters, 0.5 cup unsalted butter, melted, 1 (14 ounce) can sweetened condensed milk, 3 large egg yolks, 0.5 cup Key lime juice	Preheat the oven to 350 degrees F (175 degrees C)., Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan., Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on., While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust., Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.	355 kcal	41 g	124 mg	1 g	6 g	11 g	170 mg	32 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	NaN	https://www.allrecipes.com/gallery/the-best-tampa-bay-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Florida	Best Broccoli Salad	https://www.allrecipes.com/recipe/16483/best-broccoli-salad/	3.9	40.0	10.0	NaN	Florets of broccoli and cauliflower are mixed with chopped apples and Mandarin oranges and topped with Catalina salad dressing and sunflower seeds. Super!	1 large head fresh broccoli, 1 large head cauliflower, 2 apples - peeled, cored and chopped, 1 (11 ounce) can mandarin oranges, drained, 0.33333298563957 cup sunflower seeds, 1 (16 ounce) bottle Catalina salad dressing	Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges., Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend.	413 kcal	45 g	NaN	6 g	5 g	4 g	811 mg	33 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Florida	Key West Penne	https://www.allrecipes.com/recipe/34466/key-west-penne/	4.5	20.0	5.0	15.0	A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!	1 (16 ounce) package penne pasta, 1 pound shrimp, 1 pound scallops, 1 (12 ounce) jar marinated artichoke hearts, drained, 1 (8 ounce) jar sun-dried tomatoes, packed in oil, 1 pint heavy cream, 1 cup grated Parmesan cheese, 0.5 cup pitted kalamata olives	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain., Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.	911 kcal	76 g	260 mg	7 g	49 g	22 g	982 mg	3 g	48 g	0 g	6 servings	NaN	NaN
Africa	NaN	Florida	Old Cuban	https://www.allrecipes.com/recipe/264152/old-cuban/	3.0	10.0	10.0	NaN	Dark spiced rum and bitters meet bright mint, lime, and Champagne to create the Old Cuban, a hybrid of the mojito and French 75 cocktails.	0.75 fluid ounce lime juice, 9 fresh mint leaves, divided, 2 fluid ounces dark spiced rum, 1.5 fluid ounces simple syrup, 2 dashes bitters, or more to taste, ice cubes, 1 slice lime, 2 fluid ounces Champagne, or more to taste	Gently muddle lime juice with 8 mint leaves in a shaker using a wooden spoon or cocktail muddler., Add rum, simple syrup, bitters, and a handful of ice. Shake until the outside of the shaker has frosted. Strain into a cocktail glass and top with Champagne. Garnish with a slice of lime and the remaining mint leaf.	303 kcal	34 g	NaN	0 g	0 g	NaN	13 mg	1 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Florida	Watermelon and Bell Pepper Slush	https://www.allrecipes.com/recipe/218889/watermelon-and-bell-pepper-slush/	4.0	10.0	10.0	NaN	This refreshing slushy drink has an unexpected but delicious flavor combination of watermelon with sweet red pepper.	3 cups cubed seeded watermelon, 0.5 red bell pepper, seeded and coarsely chopped, 3 cups ice, 1 sprig fresh mint	Place the watermelon, red bell pepper, and ice in a blender, and blend until the ice is crushed and the drink is slushy. Pour into glasses, and garnish with fresh mint leaves. Can be stored in refrigerator up to 2 days.	40 kcal	10 g	NaN	1 g	1 g	NaN	2 mg	8 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Coconut Banango Smoothie	https://www.allrecipes.com/recipe/233345/coconut-banango-smoothie/	4.8	10.0	10.0	NaN	Coconut milk, bananas, and mango are blended into a creamy tropical smoothie perfect for on-the-go breakfasts.	1 mango - peeled, seeded, and chopped, 1.5 frozen bananas, sliced, 0.5 cup coconut milk, 0.5 cup cold water, 4 cubes ice, or as needed, 1 tablespoon white sugar, 1 teaspoon coconut extract, 0.5 teaspoon lime zest	Blend mango, bananas, coconut milk, water, ice, sugar, coconut extract, and lime zest in a blender until smooth.	268 kcal	41 g	NaN	4 g	3 g	11 g	13 mg	28 g	13 g	0 g	2 servings	NaN	NaN
Africa	NaN	Florida	Authentic Key Lime Pie with Whipped Cream	https://www.allrecipes.com/recipe/282851/authentic-key-lime-pie-with-whipped-cream/	NaN	205.0	30.0	25.0	Freshly squeezed Key lime juice and zest add tart flavor to this authentic Key lime pie served with a whipped cream topping.	7 tablespoons unsalted butter, melted, 2 cups graham cracker crumbs, 0.25 cup white sugar, 0.25 teaspoon sea salt, 1 pound Key limes, 3 large egg yolks, 1 (14 ounce) can sweetened condensed milk, 1 cup heavy cream, 1.5 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., Put melted butter in a large mixing bowl and add graham cracker crumbs, sugar, and salt; mix until combined. Transfer to a 9-inch pie plate and pat with your fingers on the bottom and up the sides to make the crust., Bake in the preheated oven until very lightly browned, about 10 minutes. Remove from the oven and let cool while you prepare the filling. Leave the oven on., Zest limes until you have 1 1/2 tablespoons for the filling plus some to sprinkle on top of the pie; set aside. Juice all limes; you should have 3/4 cup juice., Combine egg yolks and 1 1/2 tablespoons lime zest in a large mixing bowl with an electric mixer until thick. Add condensed milk and mix until thickened, about 3 minutes. Add lime juice and mix until combined. Pour filling into the cooled crust., Bake in the oven until filling has risen slightly and is mostly set but still slightly jiggly in the center, about 15 minutes., Remove from the oven and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let cool for at least 2 more hours., Mix heavy cream and sugar with an electric mixer until stiff peaks form. Spread on top of the pie and sprinkle with reserved lime zest.	508 kcal	58 g	161 mg	2 g	7 g	17 g	261 mg	43 g	29 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Miami Beach Cake	https://www.allrecipes.com/recipe/7481/miami-beach-cake/	4.3	0.0	NaN	NaN	A lady from our church makes this every year for her daughter.	1 cup semisweet chocolate chips, 0.33333334326744 cup butter, melted, 0.5 cup chopped pecans, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 0.5 cup butter, 1.5 cups white sugar, 2 eggs, 1 teaspoon vanilla extract, 1.25 cups buttermilk, 1 cup heavy whipping cream, 2 tablespoons white sugar, 1 cup flaked coconut	Grease and flour bottom of two 9 inch round cake pans. Preheat oven to 375 degrees F (190 degrees C)., Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside., Cream butter or margarine in a large mixing bowl. Gradually add 1 1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract., Combine the flour, baking soda, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture., Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks., Beat cream with 2 tablespoons of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.	512 kcal	58 g	93 mg	2 g	6 g	18 g	455 mg	39 g	31 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Vegan and Gluten-Free Orange Muffins	https://www.allrecipes.com/recipe/277065/vegan-and-gluten-free-orange-muffins/	4.0	45.0	10.0	25.0	Whip up these muffins in no time at all and enjoy a vegan and gluten-free breakfast treat that's bursting with orange flavor.	3 cups gluten-free rolled oats, 1 cup coconut sugar, 1 cup freshly squeezed orange juice, 1 cup almond milk, 2 tablespoons orange zest, 1.5 teaspoons gluten-free baking soda, 1 teaspoon vanilla extract, 0.5 teaspoon salt	Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners., Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top., Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.	165 kcal	37 g	NaN	2 g	3 g	0 g	277 mg	3 g	2 g	0 g	12 servings	NaN	NaN
Africa	NaN	Florida	Instant Pot® Keto Green Beans	https://www.allrecipes.com/recipe/275813/instant-pot-keto-green-beans/	NaN	35.0	10.0	20.0	Green beans are a great vegetable for the keto diet. In this recipe, they are cooked in the Instant Pot® and combined with bacon and toasted pecans for flavor and crunch.	6 slices bacon, cut into 1/2 inch pieces, 1 pound green beans, trimmed, 0.5 cup water, 0.25 cup chopped pecans, toasted, freshly ground black pepper to taste	Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until browned, about 5 minutes. Add green beans and cook for 1 minute. Add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build., Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer green beans to a serving dish and sprinkle with toasted pecans and pepper.	105 kcal	6 g	10 mg	3 g	5 g	2 g	217 mg	1 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Florida	Florida Sunset Blackened Tilapia	https://www.allrecipes.com/recipe/245632/florida-sunset-blackened-tilapia/	3.0	22.0	10.0	12.0	This tilapia recipe is quick, easy, and flavorful with a spicy dry rub of mango seasoning, cayenne, garlic, and paprika.	1.25 tablespoons paprika, 2 teaspoons mango garlic seafood seasoning, 1.5 teaspoons cayenne pepper, 1.5 teaspoons dried basil, 1 teaspoon dried thyme, 1 teaspoon minced fresh garlic, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 0.25 cup olive oil, 4 tilapia fillets	Mix paprika, mango garlic seasoning, cayenne pepper, dried basil, dried thyme, minced garlic, garlic powder, onion powder, and salt together in a bowl., Brush a light coating of olive oil on both sides of fillets. Dredge fillets in seasoning mixture., Heat remaining olive oil in an electric skillet to 250 degrees F (120 degrees C). Cook fillets until fish flakes easily with a fork, about 6 minutes per side.	247 kcal	3 g	41 mg	1 g	24 g	2 g	885 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Florida	Bean and Honey Burrito Casserole	https://www.allrecipes.com/recipe/203299/bean-and-honey-burrito-casserole/	4.0	80.0	15.0	65.0	Here's a great way to feed burritos to a crowd. Layer chicken, veggies, and a creamy honey sauce with tortillas, and bake until bubbly and brown. Serve with shredded lettuce and fresh chopped tomatoes .	1.5 cups cooked yellow rice, 1 serving cooking spray, 8 (8 inch) flour tortillas, 0.25 cup prepared yellow mustard, 0.25 cup sour cream, 0.33333334326744 cup honey, 0.5 cup diced red bell pepper, 0.5 cup diced green bell pepper, 1 (15 ounce) can garbanzo beans, drained, 1 (15 ounce) can black beans, rinsed and drained, 1 cup corn kernels, 2 cups shredded cooked chicken, 0.5 cup shredded mozzarella cheese, 0.5 cup shredded Cheddar cheese, 1.5 teaspoons ground cumin, 1 tablespoon honey	Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use., Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray., Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping., Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture., Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.	446 kcal	63 g	44 mg	5 g	21 g	5 g	602 mg	15 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Florida	Haitian Wheat Bread	https://www.allrecipes.com/recipe/255836/haitian-wheat-bread/	4.0	107.0	25.0	15.0	Make delicious Haitian bread rolls from scratch with this straightforward recipe that adds whole wheat flour for a little extra fiber.	0.75 cup warm water, 2 tablespoons brown sugar, 0.75 teaspoon active dry yeast, 1.3333333730698 cups all-purpose flour, 1 cup whole wheat flour, 3 tablespoons shortening, 1 teaspoon salt, 2 teaspoons vegetable oil, divided	Stir water and brown sugar together in a small bowl. Sprinkle yeast evenly over the surface. Cover with a clean cloth and let stand until yeast softens and forms a creamy foam, about 7 minutes., Mix all-purpose flour, whole wheat flour, shortening, and salt together in a large bowl until shortening is thoroughly incorporated. Pour in yeast mixture; mix with your hands or a wooden spoon until dough comes together., Dust a flat work surface with flour. Knead dough until smooth and holding its shape., Lightly grease a large bowl with 1 teaspoon vegetable oil. Add dough; turn to coat with oil. Cover with a clean cloth and let rise until doubled, about 35 minutes., Gently punch down dough to deflate. Dust your work surface with more flour. Roll dough out until it is 1/3-inch thick. Fold in half and roll out again. Repeat this process 4 times., Fill a large baking pan with 1 inch water and place it on the bottom rack of the oven. Preheat oven to 350 degrees F (175 degrees C)., Lightly grease a jelly roll pan with 1 teaspoon vegetable oil. Cut dough into 9 pieces and place on the greased pan. Cover with a clean, damp cloth; let rise until puffy, about 25 minutes., Bake in the preheated oven above the water until browned on top, 15 to 20 minutes.	172 kcal	27 g	NaN	2 g	4 g	1 g	261 mg	3 g	6 g	0 g	9 servings	NaN	NaN
Africa	NaN	Florida	Sarah's Citrus Spritzer	https://www.allrecipes.com/recipe/285380/sarahs-citrus-spritzer/	NaN	25.0	5.0	5.0	This refreshing homemade citrus spritzer recipe is from Florida and has the perfect balance of zing and sweet.	1.5 cups white sugar, 0.75 cup water, 2 teaspoons lemon zest, 2 teaspoons orange zest, 1 tablespoon fresh basil leaves, or to taste, 1 cup freshly squeezed lemon juice, 0.75 cup freshly squeezed orange juice, 12 ounces frozen strawberries, thawed, ice, as needed, 2 liters seltzer water, chilled	Bring sugar, water, lemon zest, orange zest, and basil to a boil in a saucepan over medium-high heat. Remove from heat and allow simple syrup to cool, 15 to 30 minutes., Pour lemon juice and orange juice into a high-speed blender (such as a Vitamix®). Add strawberries and simple syrup. Blend on low speed (1), then slowly increase speed to high (10) and blend until pureed, about 45 seconds., For each drink, fill an old fashioned glass with ice. Pour 1/4 cup strawberry puree over top and fill with seltzer water.	89 kcal	23 g	NaN	1 g	0 g	NaN	5 mg	21 g	NaN	0 g	16 servings	NaN	NaN
Africa	NaN	Florida	Tropical Delite Smoothie	https://www.allrecipes.com/recipe/219685/tropical-delite-smoothie/	4.8	5.0	5.0	NaN	Coconut milk, mango, and orange juice blend together into a quick and tropical-tasting smoothie. Top with whipped cream and a sprinkling of chocolate if you like.	1 cup coconut milk, 1 (15.25 ounce) can mango slices with juice, 0.5 cup orange juice, 0.25 cup white sugar, 1 cup shaved ice, 0.25 cup whipped cream, divided, 1 tablespoon shaved milk chocolate, divided	Place coconut milk, mango slices with their juice, orange juice, and sugar into a blender, and blend until smooth; add the shaved ice, and blend again. Pour into 4 glasses, and top each serving with a dollop of whipped cream and a sprinkling of shaved milk chocolate.	260 kcal	32 g	11 mg	1 g	2 g	13 g	22 mg	16 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Texas	Texas Ranch Water	https://www.allrecipes.com/recipe/8465723/texas-ranch-water/	5.0	5.0	5.0	NaN	Ranch water is a refreshing cocktail created by a Texas rancher that is mixed right in the bottle.	1 (12 fluid ounce) bottle sparkling mineral water (such as Topo Chico®), 2 fluid ounces blanco tequila, 1 ounce fresh lime juice, lime wedge, for garnish (optional)	Drink about 3 ounces of mineral water out of the bottle. Slowly pour in tequila and lime juice. Place thumb over top of bottle, and gently turn upside-down and back up to combine., Serve with a lime wedge in the opening of the bottle, if desired.	138 kcal	2 g	NaN	0 g	0 g	NaN	16 mg	NaN	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Texas	Slow Cooker Texas Pulled Pork	https://www.allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/	4.5	315.0	15.0	300.0	This pulled pork recipe braises pork shoulder in a tangy barbeque sauce in the slow cooker until fall-apart tender. Delicious served in toasted buns.	1 teaspoon vegetable oil, 1 (4 pound) pork shoulder roast, 1 cup barbeque sauce, 0.5 cup apple cider vinegar, 0.5 cup chicken broth, 0.25 cup light brown sugar, 1 tablespoon prepared yellow mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1 extra large onion, chopped, 2 large cloves garlic, crushed, 1.5 teaspoons dried thyme, 8 hamburger buns, split, 2 tablespoons butter, or as needed	Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbeque sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork., Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices., Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.	528 kcal	46 g	98 mg	3 g	32 g	9 g	803 mg	17 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Brazilian Grilled Pineapple	https://www.allrecipes.com/recipe/235932/brazilian-grilled-pineapple/	4.9	20.0	10.0	10.0	These delicious grilled pineapple slices are coated in a simple mix of brown sugar and cinnamon to create this Brazilian steakhouse favorite.	1 cup brown sugar, 2 teaspoons ground cinnamon, 1 pineapple - peeled, cored, and cut into 6 wedges	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Whisk brown sugar and cinnamon together in a bowl., Transfer into a large resealable plastic bag. Add pineapple wedges to the bag; shake well to coat each wedge., Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.	255 kcal	66 g	NaN	4 g	1 g	NaN	13 mg	58 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Cowboy Caviar	https://www.allrecipes.com/recipe/103674/cowboy-caviar/	4.7	35.0	15.0	NaN	Cowboy caviar is a crowd-pleasing dip made with pantry and freezer staples. It comes together in minutes and develops more flavor as it sits in the fridge.	1 (15.5 ounce) can black beans, drained, 1 (15.5 ounce) can black-eyed peas, drained, 1 (14.5 ounce) can diced tomatoes, drained, 2 cups frozen corn kernels, thawed, 0.5 medium onion, diced, 0.25 medium green bell pepper, finely chopped, 0.5 cup chopped pickled jalapeno peppers, 0.5 teaspoon garlic salt, 1 cup Italian salad dressing, 0.75 cup chopped cilantro	Mix black beans, black-eyed peas, diced tomatoes, corn, onion, bell pepper, and jalapeño peppers together in a large bowl. Season with garlic salt, then pour in Italian salad dressing and add cilantro. Mix until well coated., Refrigerate until flavors have melded, at least 20 minutes or up to 3 days, before serving.	233 kcal	32 g	NaN	8 g	8 g	2 g	1255 mg	6 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Soul Smothered Chicken	https://www.allrecipes.com/recipe/83302/soul-smothered-chicken/	4.7	75.0	15.0	60.0	A smothered chicken recipe that will have you going back for more with its comforting, savory flavors. Enjoy the easy prep and serve over rice.	0.5 cup butter, 1 whole chicken, cut into pieces, 3 teaspoons salt, divided, 0.75 teaspoon ground black pepper, divided, 0.75 cup all-purpose flour, 3 cups chopped yellow onions, 2 cups chopped carrots, 1 cup chopped celery, 3 cloves garlic, chopped, 3 tablespoons all-purpose flour, 3 cups chicken broth, 0.25 teaspoon cayenne pepper	Melt butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper., Place 3/4 cup flour in a shallow dish. Dredge chicken in flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter., Reduce skillet heat to medium-low, and stir in onions, carrots, celery, and garlic. Cook until tender, 5 minutes., Stir in 3 tablespoons flour, and cook 5 minutes more. Pour in chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low., Return chicken to the skillet, cover, and continue cooking until chicken juices run clear and gravy has thickened, about 30 minutes.	372 kcal	22 g	79 mg	3 g	19 g	10 g	1471 mg	5 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Slow Cooker Texas Smoked Beef Brisket	https://www.allrecipes.com/recipe/232137/slow-cooker-texas-smoked-beef-brisket/	4.3	410.0	10.0	360.0	Cook brisket in a crockpot with this easy recipe for Texas-style BBQ beef seasoned with a homemade spice rub and simmered in sauce in a slow cooker.	3 tablespoons smoked paprika, 2 tablespoons ground black pepper, 2 tablespoons kosher salt, 1 tablespoon brown sugar, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1.5 pounds beef brisket, 0.75 cup barbeque sauce, 0.25 cup water, 1 tablespoon Worcestershire sauce, 0.25 teaspoon liquid smoke flavoring, 0.5 onion, sliced into rings	Gather all ingredients., Prepare brisket rub: Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over brisket. Put brisket in a large, resealable plastic bag; refrigerate for 30 minutes to overnight., When ready to cook, prepare barbeque sauce: Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker., Remove brisket from the refrigerator and take out of the bag. Lay brisket in sauce in the slow cooker and arrange onions over top., Cook on Low until brisket is very tender, 6 to 7 hours., Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.	342 kcal	29 g	69 mg	4 g	22 g	6 g	3521 mg	17 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Texas	Best-Ever Texas Caviar	https://www.allrecipes.com/recipe/152270/best-ever-texas-caviar/	4.7	40.0	25.0	5.0	This cowboy caviar recipe for Texas salad is made with beans, corn, bell peppers, and chiles in garlic vinaigrette for a delicious party appetizer.	2 (15 ounce) cans black beans, rinsed and drained, 2 (15 ounce) cans pinto beans, rinsed and drained, 2 (15 ounce) cans white corn, rinsed and drained, 1 (4 ounce) can chopped green chiles, undrained, 1 red bell pepper - cored, seeded and finely chopped, 1 green bell pepper - cored, seeded and finely chopped, 1 small red onion, finely chopped, 1 jalapeno chile pepper, seeded and finely chopped, 1 bunch cilantro leaves, finely chopped, 0.5 cup rice vinegar, 0.5 cup olive oil, 0.33333334326744 cup white sugar, 0.5 teaspoon garlic powder	Gather all ingredients., Mix together black beans, pinto beans, white corn, green chiles, red and green bell peppers, red onion, jalapeño pepper, and cilantro in a large bowl., Combine rice vinegar, olive oil, sugar, and garlic powder in a pan. Bring to a boil, then remove from heat. Let cool for at least 10 minutes., Pour dressing over bean mixture; toss to coat.	262 kcal	36 g	NaN	6 g	6 g	2 g	564 mg	8 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	Texas	Texas Sausage Kolaches (Klobasneks)	https://www.allrecipes.com/recipe/268998/texas-sausage-kolaches-klobasneks/	4.8	130.0	45.0	15.0	In Central Texas, sausage kolaches (also called klobasneks) are plentiful and sold in every bakery. If you're craving the real thing, try this recipe!	0.5 cup milk, 0.5 cup white sugar, 0.25 cup unsalted butter, 1 teaspoon salt, 0.5 cup warm water, 2 (.25 ounce) packages active dry yeast, 4.5 cups all-purpose flour, divided, 2 large eggs, beaten, 4 tablespoons unsalted butter, melted, divided, 1 (8 ounce) smoked breakfast sausage links (such as Eckrich®), 1 (8 ounce) package sharp Cheddar cheese	Heat milk in a small saucepan over medium heat until it begins to bubble; remove from heat immediately. Stir in sugar, 1/4 cup butter, and salt and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes., Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in 2 cups flour, cooled milk mixture, and eggs; beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry., Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Brush dough lightly with some of the melted butter and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour., Meanwhile, cut sausages in half and pat dry (this is important). Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet., Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Add 1 piece of Cheddar cheese topped with 1 sausage half. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches. Brush the tops of kolaches with remaining melted butter., Bake in the preheated oven until golden, 12 to 15 minutes.	264 kcal	27 g	51 mg	1 g	9 g	7 g	367 mg	6 g	13 g	0 g	20 servings	NaN	NaN
Africa	NaN	Texas	Grandma's Chocolate Texas Sheet Cake	https://www.allrecipes.com/recipe/278981/grandmas-chocolate-texas-sheet-cake/	4.5	45.0	15.0	25.0	This easy Texas sheet cake is a family recipe that is a perfect dessert for first-time bakers. It has delighted many generations of chocolate lovers.	1 cup salted butter, 1 cup water, 3 tablespoons cocoa powder, 2 cups all-purpose flour, 2 cups white sugar, 0.5 teaspoon salt, 0.5 cup buttermilk, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon vanilla extract, 0.5 cup unsalted butter, 6 tablespoons milk, 3 tablespoons cocoa powder, 1 teaspoon vanilla extract, 2 cups confectioners' sugar	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan., Prepare the cake: Combine butter, water, and cocoa powder in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly., Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl., Add melted butter mixture to flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes., While the cake bakes, make the frosting: Combine butter, milk, cocoa powder, and vanilla extract in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar., Spread frosting over the warm cake.	259 kcal	36 g	47 mg	1 g	2 g	8 g	170 mg	27 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Texas	Mom's Favorite Baked Mac and Cheese	https://www.allrecipes.com/recipe/24321/moms-favorite-baked-mac-and-cheese/	4.5	65.0	10.0	45.0	A creamy baked mac and cheese that is everything you want from a comforting, homemade, kid-pleasing mac and cheese recipe. Easy enough to make weekly.	2 tablespoons butter, 0.25 cup finely chopped onion, 2 tablespoons all-purpose flour, 2 cups milk, 0.75 teaspoon salt, 0.5 teaspoon dry mustard, 0.25 teaspoon ground black pepper, 1 (8 ounce) package elbow macaroni, 2 cups shredded sharp Cheddar cheese, 1 (8 ounce) package processed American cheese, cut into strips	Preheat the oven to 350 degrees F (175 degrees C)., Melt butter in a medium saucepan over medium heat. Sauté onion for 2 minutes. Stir in flour and cook for 1 minute, stirring constantly. Then stir in milk, salt, mustard, and pepper. Cook, stirring frequently, until mixture boils and thickens., Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes; drain., Add Cheddar and American cheeses to milk mixture; stir until cheese melts. Combine cheese sauce and macaroni in a 2-quart baking dish; mix well., Bake in preheated oven until hot and bubbly, about 30 minutes. Let cool 10 minutes before serving.	561 kcal	37 g	100 mg	2 g	28 g	21 g	1194 mg	5 g	33 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Sautéed Patty Pan Squash	https://www.allrecipes.com/recipe/244465/sauteed-patty-pan-squash/	4.7	25.0	15.0	10.0	Patty pan squash is sautéed in butter and olive oil with garlic, onion, spinach, and fresh herbs for a delicious side dish for summer dinners.	1 tablespoon olive oil, 1 tablespoon butter, 0.5 sweet yellow onion (such as Vidalia®), thinly sliced, 4 patty pan squash, sliced to 1/2-inch-thick pieces, 3 cloves garlic, crushed, or more to taste, 1 dash lemon pepper, 1.5 cups packed fresh spinach, 0.25 cup chopped fresh parsley, 1 tablespoon chopped fresh basil, 0.5 lemon, juiced, 1.5 teaspoons grated Parmesan cheese, salt and ground black pepper to taste	Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes., Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.	79 kcal	4 g	8 mg	1 g	2 g	3 g	141 mg	1 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Texas	Slow Cooker Carolina BBQ	https://www.allrecipes.com/recipe/148544/slow-cooker-carolina-bbq/	4.7	735.0	15.0	720.0	A perfect Carolina pulled pork recipe. Grab a slow cooker for a big pork shoulder, cider vinegar, and pepper sauce to bring Carolina to your kitchen.	1 (5 pound) bone-in pork shoulder roast, 1 tablespoon kosher salt, 0.5 teaspoon ground black pepper, or to taste, 1.5 cups apple cider vinegar, 2 tablespoons brown sugar, 1.5 tablespoons hot pepper sauce, 2 teaspoons cayenne pepper, 2 teaspoons crushed red pepper flakes	Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands., Remove pork from the slow cooker and discard any bones. Strain off the liquid, reserving 2 cups (discard any extra). Shred pork using tongs or two forks, and return to the slow cooker., Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker., Cover and keep on Low setting until serving.	293 kcal	4 g	91 mg	0 g	28 g	6 g	776 mg	3 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	Texas	Texas Caviar	https://www.allrecipes.com/recipe/24720/texas-caviar-i/	4.8	135.0	15.0	NaN	This Texas caviar with zesty Italian dressing is loaded with black-eyed peas, black beans, and veggies for a delicious dip served with tortilla chips.	1 pint cherry tomatoes, quartered, 1 (15 ounce) can black-eyed peas, drained, 1 (15 ounce) can black beans, drained, 1 (8 ounce) bottle zesty Italian dressing, 1 green bell pepper, chopped, 0.5 onion, chopped, 1 bunch green onions, chopped, 2 jalapeno peppers, chopped, 1 tablespoon minced garlic, 0.5 teaspoon ground coriander, 1 bunch chopped fresh cilantro, or to taste	Mix together tomatoes, black-eyed peas, black beans, Italian dressing, bell pepper, onion, green onions, jalapeño peppers, garlic, and coriander in a large bowl. Cover and chill salad in the refrigerator for about 2 hours., Toss salad with desired amount of cilantro to serve.	107 kcal	12 g	NaN	4 g	4 g	1 g	415 mg	1 g	5 g	0 g	16 servings	NaN	NaN
Africa	NaN	Texas	South Texas Carne Guisada	https://www.allrecipes.com/recipe/93232/south-texas-carne-guisada/	4.6	65.0	25.0	40.0	This carne guisada is simmered on the stove with cubed sirloin steak, fresh tomatoes, bell pepper, onion, garlic, and cumin in a rich, spicy gravy.	1 tablespoon vegetable oil, 2 pounds beef sirloin, cut into 1/2-inch cubes, 4 large tomatoes, chopped, 1 large onion, chopped, 1 large red bell pepper, chopped, 0.33333331346512 cup water, 2 tablespoons ground cumin, 5 cloves garlic, minced, 1 tablespoon garlic powder, 1 teaspoon dried, crushed Mexican oregano, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon paprika	Heat oil in a Dutch oven over medium-high heat. Cook beef in hot oil, stirring occasionally, until brown on all sides, about 10 minutes. Reduce heat to medium., Add tomatoes, onion, red bell pepper, water, cumin, garlic, garlic powder, oregano, salt, black pepper, and paprika. Cook, stirring frequently, until beef is tender, about 30 minutes.	309 kcal	12 g	81 mg	3 g	27 g	6 g	457 mg	6 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Texas-Style Baked Beans	https://www.allrecipes.com/recipe/236866/texas-style-baked-beans/	4.8	85.0	25.0	60.0	Texas-style baked beans made with bacon, brown sugar, beer, barbecue sauce, and jalapeño peppers are perfect for your next backyard cookout.	1 tablespoon butter, or as needed, 2 tablespoons vegetable oil, 1 medium red onion, diced, 2 cloves garlic, minced, or more to taste, 1 pound bacon, diced, 1 medium red bell pepper, diced, 3 medium jalapeno peppers, minced, or to taste, 1 cup beer, or more to taste, 1 cup barbecue sauce, 1 cup brown sugar, 0.25 cup molasses, 6 cups cooked pinto beans, 1 pinch garlic salt, or to taste, cracked black pepper to taste	Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter., Heat oil in a large skillet over medium-high heat. Sauté onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeños; cook and stir until bacon is browned, 7 to 10 minutes., Stir beer, barbecue sauce, brown sugar, and molasses together in a large bowl. Stir in pinto beans, bacon-onion mixture, garlic salt, and pepper. Pour bean mixture into the prepared baking dish., Bake in the preheated oven until bubbling and browned, about 45 minutes.	548 kcal	84 g	28 mg	13 g	19 g	5 g	1161 mg	42 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Texas Cowboy Stew	https://www.allrecipes.com/recipe/82160/texas-cowboy-stew/	4.7	90.0	20.0	70.0	This hearty cowboy stew with ground beef, kielbasa, potatoes, beans, and lots of veggies is a stovetop favorite that can also be made in the crockpot.	2 pounds ground beef, 2 pounds kielbasa sausage, sliced into 1/2 inch pieces, 1 medium onion, chopped, 2 cloves garlic, chopped, 4 cups water, 2 (15.2 ounce) cans whole kernel corn, with liquid, 2 (15 ounce) cans pinto beans, with liquid, 2 (14.5 ounce) cans peeled and diced tomatoes, drained, 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid, 1 (10 ounce) package frozen mixed vegetables, 4 medium baking potatoes, peeled and diced, 2 teaspoons ground cumin, 2 teaspoons chili powder, salt and pepper to taste	Cook ground beef in a large skillet over medium-high heat until crumbly but not yet cooked through, about 5 minutes. Add sausage, onion, and garlic; cook and stir until meat is no longer pink and onion is translucent, 5 to 7 minutes. Drain grease., Transfer beef and sausage mixture to a large pot over medium-low heat. Add water, corn, pinto beans, diced tomatoes, diced tomatoes with chile peppers, and mixed vegetables. Stir in potatoes, cumin, chili powder, salt, and pepper. Cover and simmer, stirring occasionally, for a minimum of 1 hour; the longer it cooks, the better it gets.	677 kcal	52 g	115 mg	9 g	35 g	13 g	1620 mg	7 g	37 g	0 g	10 servings	NaN	NaN
Africa	NaN	Texas	Spicy Fish Soup	https://www.allrecipes.com/recipe/16858/spicy-fish-soup/	4.5	60.0	15.0	45.0	This spicy fish soup packed with shrimp, cod, bell peppers, diced tomatoes, cumin, and chili powder is mixed with yogurt for a creamy effect.	cooking spray, 0.5 medium onion, chopped, 1 clove garlic, minced, 1 tablespoon chili powder, 1.5 cups chicken broth, 1 (4 ounce) can canned green chile peppers, chopped, 1 teaspoon ground cumin, 1.5 cups canned peeled and diced tomatoes, 0.5 cup chopped green bell pepper, 0.5 cup medium shrimp, peeled and deveined, 0.5 pound cod fillets, cut into chunks, 0.75 cup plain nonfat yogurt	Spray a large saucepan with cooking spray and heat over medium-high heat. Add onion and sauté, stirring often, until translucent, about 5 minutes. Add garlic and chili powder; sauté until fragrant, about 2 minutes. Stir in chicken broth, chile peppers, and cumin; bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes., Add tomatoes, bell pepper, shrimp, and cod; increase the heat to medium and return to a boil. Reduce the heat to low, cover, and simmer for 5 more minutes. Gradually stir in yogurt until heated through.	146 kcal	12 g	46 mg	2 g	19 g	0 g	874 mg	8 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	Texas	Cowboy Cookies III	https://www.allrecipes.com/recipe/19213/cowboy-cookies-iii/	4.6	60.0	15.0	10.0	Classic, chewy chocolate chip oatmeal cookies.	2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 cup butter, softened, 1 cup white sugar, 1 cup packed brown sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups rolled oats, 1 cup semisweet chocolate chips	Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside., In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets., Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.	95 kcal	14 g	14 mg	1 g	1 g	3 g	74 mg	9 g	4 g	0 g	60 servings	NaN	NaN
Africa	NaN	Texas	D's Famous Salsa	https://www.allrecipes.com/recipe/16259/ds-famous-salsa/	4.7	10.0	10.0	NaN	You can make this salsa as fiery as you like by adding more or less peppers. But whatever you do, don't leave them out. And because everything goes into the food processor, you can make the salsa chunky or smooth with just a flick of the switch.	2 (14.5 ounce) cans stewed tomatoes, 0.5 onion, finely diced, 1 teaspoon minced garlic, 0.5 lime, juiced, 1 teaspoon salt, 0.25 cup canned sliced green chiles, or to taste, 3 tablespoons chopped fresh cilantro	Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.	16 kcal	4 g	NaN	1 g	1 g	NaN	283 mg	2 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	Texas	Easy Armadillo Eggs	https://www.allrecipes.com/recipe/56787/easy-armadillo-eggs/	4.5	45.0	20.0	25.0	Whole jalapeno peppers are stuffed with cream cheese and coated with a cheesy sausage and bread coating mixture. A Texas favorite!	1 (8 ounce) package cream cheese, softened, 0.25 cup bacon bits, 1 tablespoon chopped fresh chives, 1 teaspoon hot sauce, 1 pound pork sausage, 1 cup shredded Cheddar cheese, 1 (5.5 ounce) package seasoned coating mix, 0.125 teaspoon ground cumin, 0.125 teaspoon chili powder, 16 fresh jalapeno peppers	Preheat oven to 350 degrees F (175 degrees C)., In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder., Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat., Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.	398 kcal	17 g	81 mg	1 g	17 g	14 g	1227 mg	3 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	White Texas Sheet Cake	https://www.allrecipes.com/recipe/7820/white-texas-sheet-cake/	4.5	40.0	NaN	20.0	This cake is good to make a day ahead, and is very popular at potlucks.	1 cup butter, 1 cup water, 2 cups all-purpose flour, 2 cups white sugar, 2 eggs, 0.5 cup sour cream, 1 teaspoon almond extract, 0.5 teaspoon salt, 1 teaspoon baking soda, 0.5 cup butter, 0.25 cup milk, 4.5 cups confectioners' sugar, 0.5 teaspoon almond extract, 1 cup chopped pecans	Preheat oven to 375 degrees F (190 degrees C)., In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan., Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes., Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.	344 kcal	48 g	48 mg	1 g	2 g	8 g	193 mg	39 g	17 g	0 g	24 servings	NaN	NaN
Africa	NaN	Texas	Momma's Cornbread Dressing	https://www.allrecipes.com/recipe/13697/mommas-cornbread-dressing/	4.5	0.0	NaN	NaN	Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. It's moistened with chicken and turkey broth and can be used to stuff a 12 to 15 pound turkey.	2 (16 ounce) packages dry corn bread mix, 1 onion, diced, 1 clove garlic, minced, 1 bunch celery, chopped, 6 hard-cooked eggs, chopped, 1 teaspoon rubbed sage, 2 (14 ounce) cans chicken broth, 2 cups turkey stock, salt and pepper to taste	Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C)., In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage., Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet., Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).	520 kcal	79 g	164 mg	2 g	15 g	4 g	2464 mg	15 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Texas Glazed Pecans	https://www.allrecipes.com/recipe/202379/texas-glazed-pecans/	4.9	80.0	10.0	60.0	The glaze for these roasted pecans is made of water, egg white, vanilla, cinnamon, sugar, and salt.	1 egg white, 4 teaspoons water, 1 tablespoon pure vanilla extract, 1 cup white sugar, 2 teaspoons cinnamon, 0.75 teaspoon salt, 1 pound pecan halves	Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper., Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet., Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet at least 10 minutes before serving.	221 kcal	15 g	NaN	3 g	3 g	2 g	100 mg	12 g	18 g	0 g	18 servings	4 1/2 cups	NaN
Africa	NaN	Texas	NaN	https://www.allrecipes.com/gallery/what-food-is-texas-known-for/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Texas	Texas Deer Chili	https://www.allrecipes.com/recipe/25669/texas-deer-chili/	4.4	270.0	30.0	240.0	Cubed venison is combined with kidney beans, green chiles and broth seasoned with oregano, cumin, garlic and paprika in this slow cooker chili.	2 tablespoons vegetable oil, 2.5 pounds venison, cut into cubes, 1 large onion, chopped, 1 clove garlic, minced, 1 (4 ounce) can diced green chile peppers, 2 (15 ounce) cans kidney beans, drained and rinsed, 2 (10.5 ounce) cans beef broth, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 0.5 teaspoon salt, 1.5 teaspoons paprika	In a large skillet over medium heat, cook venison, onion and garlic in oil until meat is browned. Transfer to a slow cooker and stir together with chiles, beans, broth oregano, cumin, salt and paprika. Cook on medium 4 to 5 hours.	291 kcal	20 g	107 mg	7 g	36 g	2 g	816 mg	1 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Real Texas Chili	https://www.allrecipes.com/recipe/18050/real-texas-chili/	4.3	140.0	20.0	120.0	Cubes of chuck roast are cooked in beef broth seasoned with garlic, cumin, chili powder and oregano in this chili without beans.	3 pounds boneless beef chuck roast - cut into 1 inch cubes, 2 tablespoons olive oil, 3 cloves garlic, minced, 3 tablespoons chili powder, 2 teaspoons ground cumin, 3 tablespoons all-purpose flour, 1 tablespoon dried oregano, 2 (14 ounce) cans beef broth, divided, 1 teaspoon salt, 0.25 teaspoon ground black pepper	Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic., In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated. Crumble the oregano over the meat and pour in 1 1/2 cans of the broth., Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes. Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.	489 kcal	5 g	114 mg	1 g	33 g	14 g	741 mg	0 g	37 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Mexican Corn	https://www.allrecipes.com/recipe/18907/mexican-corn/	4.4	20.0	10.0	10.0	Corn simmered with cream cheese, butter, jalapeno peppers and garlic.	2 (15.25 ounce) cans whole kernel corn, drained, 1 (8 ounce) package cream cheese, 0.25 cup butter, 10 jalapeno peppers, chopped, 1 teaspoon garlic salt	In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.	359 kcal	38 g	61 mg	5 g	8 g	13 g	491 mg	7 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Chicken Long Rice Soup	https://www.allrecipes.com/recipe/112818/chicken-long-rice-soup/	4.6	90.0	20.0	40.0	This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!	3 pounds chicken leg quarters, 3 (32 ounce) cartons low-sodium chicken broth, 1 tablespoon Hawaiian sea salt, 1 (1/2 inch) piece fresh ginger root, sliced, 1 large Maui sweet onion, cubed, 1 (8 ounce) package uncooked bean threads (cellophane noodles), 1 bunch green onions, thinly sliced, 1 small head bok choy, chopped	Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids., Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften., Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender., After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.	396 kcal	29 g	102 mg	1 g	33 g	5 g	1118 mg	3 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Seven Layer Tex Mex Dip	https://www.allrecipes.com/recipe/23591/seven-layer-tex-mex-dip/	4.7	15.0	15.0	NaN	This super seven layer dip is piled high with Mexican style goodies. Serve it with tortilla chips!	1 (16 ounce) can refried beans, 1 cup guacamole, 0.25 cup mayonnaise, 1 (8 ounce) container sour cream, 1 (1 ounce) package taco seasoning mix, 2 cups shredded Cheddar cheese, 1 tomato, chopped, 0.25 cup chopped green onions, 0.25 cup black olives, drained	In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans., In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole., Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.	221 kcal	11 g	33 mg	3 g	8 g	8 g	466 mg	1 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Texas	Best Ever Cowboy Caviar	https://www.allrecipes.com/recipe/237603/best-ever-cowboy-caviar/	4.5	1455.0	15.0	NaN	Cowboy caviar, made with pinto beans, black-eyed peas, corn, and peppers, is fantastic served with tortilla chips.	0.5 cup olive oil, 0.5 cup vegetable oil, 0.5 cup cider vinegar, 0.5 cup white sugar, 1 (14 ounce) can pinto beans, rinsed and drained, 1 (14 ounce) can black-eyed peas, rinsed and drained, 1 (11 ounce) can white shoepeg corn, drained, 1 red onion, chopped, 2 stalks celery, chopped, 1 red bell pepper, chopped, 0.5 cup chopped cilantro	Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature., Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.	426 kcal	38 g	NaN	5 g	6 g	4 g	415 mg	16 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Texas Hot Wiener Sauce	https://www.allrecipes.com/recipe/239380/texas-hot-wiener-sauce/	4.8	70.0	10.0	60.0	A sauce made for hot dogs with hot dogs in it? A Texas-style sauce originally from New York? Yes and yes. Try it and enjoy.	6 cups water, 0.5 pound all-beef hot dogs, ground, 0.25 cup white vinegar, 1 tablespoon paprika, 1 tablespoon chili powder, 1 teaspoon sea salt, or more to taste, 1 teaspoon red pepper flakes, 0.5 teaspoon onion powder, 0.5 teaspoon dried oregano, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground white pepper, 0.25 teaspoon dried thyme leaves, 2 grinds freshly ground black pepper, or more to taste, 0.5 cup cornstarch, 0.25 cup cold water, or as needed	Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes., Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.	36 kcal	3 g	4 mg	0 g	1 g	1 g	149 mg	0 g	2 g	0 g	30 servings	NaN	NaN
Africa	NaN	Texas	New Mexico Red Chile Sauce	https://www.allrecipes.com/recipe/220803/new-mexico-red-chile-sauce/	5.0	43.0	20.0	23.0	Red chile sauce is a favorite in New Mexican and West Texan cuisine; this recipe includes aromatic toasted red pepper pods and chicken stock	2 tablespoons canola oil, 20 New Mexico dried red chile pods, stemmed and seeded, 10 dried chile de arbol peppers, stemmed and seeded, 1 large yellow onion, chopped, 3 cloves garlic, chopped, 1 quart chicken stock, or more if needed, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1 tablespoon honey	Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes., Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes., Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids., Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.	371 kcal	52 g	1 mg	2 g	12 g	1 g	712 mg	7 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Texas	Sausage Jalapeno Poppers	https://www.allrecipes.com/recipe/25539/sausage-jalapeno-poppers/	4.7	80.0	60.0	20.0	Jalapeno pepper slices are stuffed with a sausage and cream cheese mixture, then wrapped with bacon. They're a spicy, mouthwatering party favorite! Secure the bacon with toothpicks.	2 (12 ounce) packages ground sausage, 2 (8 ounce) packages cream cheese, softened, 30 jalapeno chile peppers, 1 pound sliced bacon, cut in half	Preheat oven to 375 degrees F (190 degrees C)., Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown., Drain sausage and place in a medium bowl. Mix with the cream cheese., Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks., Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.	189 kcal	2 g	40 mg	1 g	5 g	8 g	256 mg	1 g	18 g	0 g	20 servings	NaN	NaN
Africa	NaN	Texas	Texas Pork Ribs	https://www.allrecipes.com/recipe/16913/texas-pork-ribs/	4.7	810.0	30.0	300.0	This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs will taste!	6 pounds pork spareribs, 1.5 cups white sugar, 0.25 cup salt, 2.5 tablespoons ground black pepper, 3 tablespoons sweet paprika, 1 teaspoon cayenne pepper, or to taste, 2 tablespoons garlic powder, 5 tablespoons pan drippings, 0.5 cup chopped onion, 4 cups ketchup, 3 cups hot water, 4 tablespoons brown sugar, cayenne pepper to taste, salt and pepper to taste, 1 cup wood chips, soaked	Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours., Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart., Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness., Preheat grill for medium-low heat., When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.	615 kcal	53 g	127 mg	2 g	33 g	11 g	991 mg	48 g	31 g	0 g	12 servings	NaN	NaN
Africa	NaN	Texas	Texas Sheet Cake Cookies	https://www.allrecipes.com/recipe/281518/texas-sheet-cake-cookies/	3.0	60.0	40.0	20.0	This is the cookie version of the fudgy, chocolaty goodness that is a Texas Sheet Cake.	0.25 cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao), 1.125 cups all-purpose flour, 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®), 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 0.25 teaspoon baking soda, 0.5 teaspoon salt, 0.5 cup unsalted butter, softened, 0.33333334326744 cup white sugar, 1 large egg, room temperature, 1.5 teaspoons vanilla extract, 0.25 cup buttermilk, at room temperature, 5 tablespoons unsalted butter, 5 tablespoons heavy cream, 3 tablespoons unsweetened baking cocoa (such as Ghirardelli®), 1 teaspoon vanilla extract, 0.25 teaspoon salt, 2 cups powdered sugar	Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool., Preheat the oven to 350 degrees F (175 degrees C)., Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside., Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined., Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets., Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets., Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes., Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.	180 kcal	24 g	32 mg	1 g	2 g	6 g	137 mg	17 g	9 g	0 g	20 servings	NaN	NaN
Africa	NaN	Texas	Keto Tex-Mex Ground Beef Casserole	https://www.allrecipes.com/recipe/276216/keto-tex-mex-ground-beef-casserole/	4.5	65.0	10.0	50.0	Keto and tacos do go together! Try this Tex-Mex ground beef casserole with cauliflower rice that has all the flavors of tacos without the carbs.	cooking spray, 1.5 pounds ground beef, 2.5 teaspoons chili powder, divided, 2 teaspoons onion powder, divided, 2 teaspoons garlic powder, divided, 1 teaspoon ground cumin, 1 teaspoon ground coriander, salt and ground black pepper to taste, 2 eggs, 2 tablespoons heavy cream, 1 tablespoon extra virgin olive oil, 0.5 cup chopped onion, salt and pepper to taste, 3 tablespoons tomato paste, 1 pound frozen riced cauliflower, thawed and drained, 1.5 cups grated Cheddar cheese, divided	Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray., Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat., Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly., Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top., Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 minutes. Serve warm.	447 kcal	9 g	176 mg	3 g	33 g	15 g	451 mg	2 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Classic Texas Caviar	https://www.allrecipes.com/recipe/96563/classic-texas-caviar/	4.8	0.0	NaN	NaN	Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.	2 (15.8 ounce) cans black-eyed peas, drained, 1 (14.5 ounce) can petite diced tomatoes, drained, 2 fresh medium jalapenos, stemmed, seeded and minced, 1 small onion, cut into small dice, 0.5 yellow bell pepper, stemmed, seeded and cut into small dice, 0.25 cup chopped fresh cilantro, 6 tablespoons red wine vinegar, 6 tablespoons olive oil (not extra virgin), 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon garlic powder, 1 teaspoon dried oregano, 1.5 teaspoons ground cumin	Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.	40 kcal	4 g	NaN	1 g	1 g	0 g	112 mg	0 g	2 g	0 g	40 servings	NaN	NaN
Africa	NaN	Texas	Yeah, I-Lived-in-Texas, Smoked Brisket	https://www.allrecipes.com/recipe/238689/yeah-i-lived-in-texas-smoked-brisket/	4.5	2265.0	15.0	810.0	Beef brisket is coated in a flavorful and spicy rub, marinated overnight, and then smoked for hours until tender.	wood chips, 0.25 cup paprika, 0.25 cup white sugar, 0.25 cup ground cumin, 0.25 cup cayenne pepper, 0.25 cup brown sugar, 0.25 cup chili powder, 0.25 cup garlic powder, 0.25 cup onion powder, 0.25 cup kosher salt, 0.25 cup freshly cracked black pepper, 10 pounds beef brisket, or more to taste	Soak wood chips in a bowl of water, 8 hours to overnight., Mix paprika, white sugar, cumin, cayenne pepper, brown sugar, chili powder, garlic powder, onion powder, salt, and black pepper together in a bowl. Rub the spice mixture over the entire brisket; refrigerate for 24 hours., Preheat smoker to between 220 degrees F (104 degrees C) and 230 degrees F (110 degrees C). Drain wood chips and place in the smoker., Smoke brisket in the preheated smoker until it has an internal temperature of 165 degrees F (74 degrees C), about 12 1/2 hours. Wrap brisket tightly in butcher paper or heavy-duty aluminum foil and return to smoker., Continue smoking brisket until an internal temperature of 185 degrees F (85 degrees C) is reached, about 1 hour more.	228 kcal	16 g	57 mg	3 g	27 g	2 g	3010 mg	9 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Texas	Mexican Botana Platter	https://www.allrecipes.com/recipe/86322/mexican-botana-platter/	4.7	80.0	40.0	40.0	Down at the very tip of Texas, this beef and chicken fajita, bean, cheese, guacamole, and sour cream recipe has always been an all-in-one hit.	2 pounds beef skirt steak, 2 pounds boneless chicken thighs, 2 teaspoons fajita seasoning, 2.5 teaspoons garlic powder, divided, 2 cups refried beans, salt to taste, lemon pepper to taste, 4 avocados - peeled, pitted, and mashed, 1 cup corn oil, 24 corn tortillas, 1 medium green bell pepper, chopped, 1 medium onion, chopped, 0.33333334326744 bunch cilantro, chopped, 1 (16 ounce) package shredded American cheese, 12 ounces sour cream, 2 large tomatoes, chopped, 4 pickled jalapeno peppers, sliced	Preheat oven to 350 degrees F (175 degrees C)., Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside., In a saucepan, warm refried beans over medium-low heat., Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside., Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet., Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro., Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top., Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.	671 kcal	42 g	120 mg	11 g	40 g	16 g	958 mg	3 g	40 g	0 g	12 servings	NaN	NaN
Africa	NaN	Texas	Tex-Mex Turkey Soup	https://www.allrecipes.com/recipe/154784/tex-mex-turkey-soup/	4.8	50.0	10.0	40.0	Shredded turkey in a tomato-based soup is jazzed up with herbs and spices for a rich and warming alternative to leftover turkey sandwiches.	1 tablespoon olive oil, 0.5 cup minced onion, 3 cloves garlic, minced, 2 teaspoons chili powder, 0.5 teaspoon cumin, 0.5 teaspoon oregano, 4 cups water, 1 (10.75 ounce) can condensed tomato soup, 1 (28 ounce) can diced tomatoes, 1 cup salsa, 4 cups shredded cooked turkey, 1 tablespoon dried parsley, 3 chicken bouillon cubes, 1 (14 ounce) can black beans, rinsed, drained, 2 cups frozen corn, 0.5 cup sour cream, 0.25 cup chopped fresh cilantro, 6 cups corn tortilla chips, 0.75 cup chopped green onion, 1 cup shredded Cheddar-Monterey Jack cheese blend, 0.5 cup chopped fresh cilantro, 0.5 cup sour cream	Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute., Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes., Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.	684 kcal	59 g	112 mg	10 g	46 g	13 g	2036 mg	11 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Banh Bao	https://www.allrecipes.com/recipe/247055/banh-bao/	4.0	90.0	25.0	30.0	These fluffy steamed buns filled with savory pork, Chinese sausage, and hard-boiled eggs are a tasty street snack, banh bao, from Vietnam.	1 pound ground pork, 2 shallots, minced, 2 tablespoons fish sauce, 1.5 tablespoons oyster sauce, 1 tablespoon soy sauce, 4.5 cups self-rising flour, 1.5 cups milk, 0.75 cup white sugar, 3 links Chinese sausages, sliced on the diagonal, 4 hard-boiled eggs, peeled and quartered, waxed paper	Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes., Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes., Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun., Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid., Steam buns until puffed up, about 30 minutes.	277 kcal	35 g	65 mg	1 g	13 g	2 g	736 mg	10 g	10 g	0 g	18 servings	NaN	NaN
Africa	NaN	Texas	South Texas Borracho Beans	https://www.allrecipes.com/recipe/237508/south-texas-borracho-beans/	4.4	600.0	15.0	105.0	Drunken or 'Borracho' pinto beans are a southwestern tradition. This recipe uses one of Texas' favorite beers, Shiner Bock®, to deliver the goods.	1 pound dried pinto beans, 0.5 pound bacon, 0.5 teaspoon salt, 0.5 teaspoon garlic powder, 1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®), 1 bunch cilantro, chopped, 1 bunch green onions, chopped, 1 (14.5 ounce) can diced tomatoes, 1 fresh jalapeno pepper	Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight., Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon., Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.	363 kcal	52 g	14 mg	18 g	22 g	2 g	1012 mg	3 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Easy Texas Chili	https://www.allrecipes.com/recipe/108455/easy-texas-chili/	4.4	60.0	30.0	30.0	This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.	2 pounds lean ground beef, 1 large onion, diced, 1 large bell pepper, minced, 3 (15 ounce) cans pinto beans, 2 (28 ounce) cans diced tomatoes, 4 (8 ounce) cans tomato sauce, 3 jalapeno peppers, minced, 0.5 cup chili powder, 1 teaspoon crushed red pepper flakes, 1 teaspoon ground black pepper, 0.5 teaspoon salt, 0.25 teaspoon garlic powder	Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef., Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.	171 kcal	15 g	27 mg	5 g	12 g	3 g	605 mg	5 g	7 g	0 g	20 servings	NaN	NaN
Africa	NaN	Texas	Mom's Texas Delight	https://www.allrecipes.com/recipe/82013/moms-texas-delight/	4.7	60.0	45.0	15.0	You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts.	1 cup all-purpose flour, 0.5 cup finely chopped pecans, 0.5 cup butter or margarine, melted, 1 (8 ounce) package cream cheese, room temperature, 1 cup confectioners' sugar, 1 cup frozen whipped topping, thawed, 2 (3.5 ounce) packages instant coconut cream pudding mix, 2 cups milk, 3 cups frozen whipped topping, thawed, 0.5 cup chopped pecans	Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold., In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer., In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set., Spread remaining whipped topping over the top, and garnish with chopped pecans.	444 kcal	43 g	44 mg	2 g	5 g	16 g	305 mg	29 g	29 g	0 g	12 servings	NaN	NaN
Africa	NaN	Texas	Brisket with BBQ Sauce	https://www.allrecipes.com/recipe/14675/brisket-with-bbq-sauce/	4.7	850.0	10.0	360.0	Beef brisket is rubbed with spices and liquid smoke, and refrigerated overnight. After roasting, covered, for 5 to 6 hours, it is sliced, sauced, and baked for another hour.	4 pounds lean beef brisket, 2 tablespoons liquid smoke flavoring, 1 tablespoon onion salt, 1 tablespoon garlic salt, 1.5 tablespoons brown sugar, 1 cup ketchup, 3 tablespoons butter, 0.25 cup water, 0.5 teaspoon celery salt, 1 tablespoon liquid smoke flavoring, 2 tablespoons Worcestershire sauce, 1.5 teaspoons mustard powder, salt and pepper to taste	Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight., Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan., In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling., Pour sauce over meat slices in pan. Cover and bake for 1 more hour.	560 kcal	9 g	133 mg	0 g	34 g	16 g	1613 mg	8 g	42 g	0 g	10 servings	NaN	NaN
Africa	NaN	Texas	King Beef Oven Brisket	https://www.allrecipes.com/recipe/236100/king-beef-oven-brisket/	4.6	255.0	15.0	240.0	Seasoned brisket is slowed baked until fork-tender in this Texas-style beef dinner.	2 tablespoons chili powder, 2 tablespoons salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon freshly ground black pepper, 1 tablespoon white sugar, 2 teaspoons dry mustard, 1 bay leaf, crushed, 1 (4 pound) beef brisket, 1.5 cups beef stock	Preheat oven to 350 degrees F (175 degrees C)., Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. Arrange beef in a roasting pan or Dutch oven. Do not cover., Bake in the preheated oven for 1 hour. Fill pan with enough beef stock to cover by 1/2 inch. Cover pan with lid or aluminum foil and reduce heat to 300 degrees F (150 degrees C)., Continue baking until beef is very tender, about 3 hours more. Slice beef thinly, across the grain and serve with juices from the pan.	165 kcal	7 g	46 mg	1 g	22 g	2 g	3029 mg	4 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Texas Cowboy Baked Beans	https://www.allrecipes.com/recipe/46763/texas-cowboy-baked-beans/	4.7	135.0	15.0	120.0	Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.	1 pound ground beef, 4 (16 ounce) cans baked beans with pork, 1 (4 ounce) can canned chopped green chile peppers, 1 small Vidalia onion, peeled and chopped, 1 cup barbeque sauce, 0.5 cup brown sugar, 1 tablespoon garlic powder, 1 tablespoon chili powder, 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste	In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside., In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.	360 kcal	50 g	43 mg	7 g	15 g	5 g	899 mg	28 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Texas	Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili	https://www.allrecipes.com/recipe/86915/daddys-if-theyda-had-this-at-the-alamo-we-wouldha-won-texas-chili/	4.6	150.0	30.0	120.0	My Daddy, 'born and bred' in Texas, came up with this recipe and the name for it. It took some convincing, but I got him to allow me to share the recipe. We love it and hope you do to. Enjoy!!	3 tablespoons bacon drippings, 2 large onions, chopped, 8 pounds beef stew meat, or coarse ground chili beef, 5 cloves garlic, finely chopped, 4 tablespoons ground red chile pepper, 4 tablespoons mild chili powder, 1 tablespoon ground cumin, 0.25 cup sweet Hungarian paprika, 1 teaspoon dried Mexican oregano, 3 (10 ounce) cans tomato sauce, 1 (6 ounce) can tomato paste, 3 cups water, 2 tablespoons salt, 0.25 cup dried parsley, 1 fresh jalapeno peppers, 1 cup masa harina flour	Melt the bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent., Combine the beef with the garlic, ground chile, chili powder and cumin. Add this meat-and-spices to the onions in the pot. Break up any meat that sticks together as you cook, stirring occasionally, about 30 minutes, until meat is evenly browned (very browned, not just gray). Sprinkle in Hungarian paprika and oregano., Pour in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. NOTE: True Texans DO NOT add beans to their chili, but my husband loves them, so this is the point where you can add as many cans of drained and rinsed pinto beans as you wish (I add 2 cans, but shhhhhh don't tell my Daddy!!!)., During cooking you may squeeze the jalapeno as it softens against the sides of the pot to release more heat if desired., Mix in the masa harina, and cook while stirring for 30 minutes longer, or until desired consistency is achieved. Taste and adjust seasonings.	512 kcal	12 g	122 mg	3 g	35 g	14 g	1106 mg	4 g	36 g	0 g	20 servings	NaN	NaN
Africa	NaN	Texas	Texas Hash	https://www.allrecipes.com/recipe/26672/texas-hash/	4.4	60.0	15.0	45.0	A wonderful blend of vegetables, rice and ground beef. All you need is a crisp green salad and a nice warm loaf of sourdough bread to top it all off.	1 cup water, 1 cup uncooked instant rice, 1 pound lean ground beef, 2 onions, chopped, 1 large green bell pepper, chopped, 1 (14.5 ounce) can diced tomatoes, 1 (8 ounce) can tomato sauce, 2 tablespoons chili powder, 1 (8.75 ounce) can whole kernel corn, drained, salt and pepper to taste, 3 slices processed American cheese	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish., In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes., In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes., Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper., Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top., Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.	543 kcal	65 g	70 mg	4 g	24 g	9 g	720 mg	7 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Vincent's Famous Garlic Coleslaw	https://www.allrecipes.com/recipe/244262/vincents-famous-garlic-coleslaw/	4.7	75.0	15.0	NaN	This copycat garlic coleslaw recipe from a seafood restaurant is a zesty salad with a strong garlic profile, with apple cider vinegar and celery seeds.	1 medium head green cabbage, finely shredded, 3 tablespoons finely chopped garlic, 1.5 teaspoons kosher salt, 0.33333334326744 cup grapeseed oil, 0.33333334326744 cup mayonnaise, 0.33333334326744 cup apple cider vinegar, 0.25 teaspoon ground paprika, 0.25 teaspoon ground white pepper, 0.125 teaspoon white sugar, 0.125 teaspoon celery seed	Place shredded cabbage into a large bowl., Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency., Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.	182 kcal	8 g	4 mg	3 g	2 g	2 g	434 mg	4 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Texas Yum Yum	https://www.allrecipes.com/recipe/72738/texas-yum-yum/	4.5	45.0	15.0	NaN	This chocolate and vanilla layered pudding pie is a perfect treat for a hot day. No baking required, and it is really easy too.	1 (3.9 ounce) package instant chocolate pudding mix, 1.5 cups milk, 1 (9 inch) prepared graham cracker crust, 1 (8 ounce) package cream cheese, softened, 1 cup confectioners' sugar, 1 (8 ounce) tub frozen whipped topping, thawed, 1 (3.4 ounce) package instant vanilla pudding mix, 1.5 cups milk	In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust., In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer., Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.	717 kcal	93 g	51 mg	1 g	9 g	20 g	886 mg	75 g	35 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Texas Lemonade	https://www.allrecipes.com/recipe/258415/texas-lemonade/	5.0	10.0	10.0	NaN	A mix of lemon and lime juice is spiked with vodka in this refreshing Texas lemonade that's perfect for summer picnics or parties.	2 fluid ounces vodka, or more to taste, 1 fluid ounce fresh lemon juice, 0.5 lime, juiced, ice cubes, 1 cup lemon-lime soda (such as Sprite®), or more to taste	Pour vodka, lemon juice, and lime juice into a 16-ounce glass; stir., Fill glass with ice. Top off with lemon-lime soda.	242 kcal	30 g	NaN	0 g	0 g	NaN	33 mg	1 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Texas	Grilled Stuffed Red Snapper	https://www.allrecipes.com/recipe/17802/grilled-stuffed-red-snapper/	4.6	50.0	20.0	30.0	You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.	3 tablespoons butter, 0.75 cup fresh bread crumbs, 0.25 cup chopped green onions, 0.25 cup celery, diced, 1 clove garlic, minced, 4 ounces cooked shrimp, 4 ounces cooked crabmeat, 1 tablespoon chopped fresh parsley, 0.125 teaspoon salt, 0.125 teaspoon ground black pepper, 6 (4 ounce) fillets red snapper	Preheat coals in a covered grill to high heat., To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl., Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently., Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets., Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.	258 kcal	11 g	107 mg	1 g	33 g	4 g	356 mg	1 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Texas	Queso (Cheese) Dip	https://www.allrecipes.com/recipe/238849/queso-cheese-dip/	4.5	75.0	20.0	35.0	Poblano, Anaheim, and jalapeño peppers combine with melted cheese to make this tasty queso dip appetizer with a kick! It's perfect for watching football.	2 poblano peppers, halved lengthwise and seeded, 2 Anaheim peppers, halved lengthwise and seeded, 1 fresh jalapeno pepper, halved lengthwise and seeded, 2 pounds processed cheese food (such as Velveeta ®), cut into cubes, 3 large roma (plum) tomatoes, diced, 1 large white onion, diced, 1 tablespoon butter, 2 teaspoons ground cumin, 0.25 cup heavy whipping cream	Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil., Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet., Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers., Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker., Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.	293 kcal	10 g	58 mg	1 g	16 g	13 g	744 mg	2 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Texas	Winter Blossom's Often Requested Ham Salad	https://www.allrecipes.com/recipe/188333/winter-blossoms-often-requested-ham-salad/	4.7	135.0	15.0	NaN	A fast, simple chopped ham salad that is great for parties, lunches, or even on toast for breakfast.	1.5 pounds cooked ham, chopped, 0.75 cup mayonnaise, or as needed, 0.33333334326744 cup dried minced onion, 0.33333334326744 cup dill pickle relish, 0.25 cup brown mustard	Process the ham in a food processor until finely chopped but not pasty, about 6 or 7 pulses. You may need to do this in batches. Place the finely chopped ham in a large bowl and continue processing the remaining ham., Add the mayonnaise, onions, relish, and mustard to the processed ham. Mix well and, if the mixture is too dry, add more mayonnaise. Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.	249 kcal	2 g	37 mg	0 g	11 g	5 g	930 mg	1 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Texas	Mom's Chili	https://www.allrecipes.com/recipe/26443/moms-chili/	4.7	130.0	10.0	120.0	Ground beef is slowly simmered with onion, ranch-style beans, diced tomatoes and green chiles and spices.	1 pound ground beef, 1 large onion, chopped, 1 (15 ounce) can ranch-style beans, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 (1.25 ounce) package chili seasoning mix, salt and pepper to taste, 2 teaspoons chili powder, or to taste, 1 cup water, or as needed	In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.	382 kcal	27 g	70 mg	8 g	27 g	7 g	1701 mg	4 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Texas	Terry's Texas Pinto Beans	https://www.allrecipes.com/recipe/81550/terrys-texas-pinto-beans/	4.5	135.0	15.0	120.0	An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.	1 pound dry pinto beans, 1 (29 ounce) can reduced sodium chicken broth, 1 large onion, chopped, 1 fresh jalapeno pepper, chopped, 2 cloves garlic, minced, 0.5 cup green salsa, 1 teaspoon cumin, 0.5 teaspoon ground black pepper, water, if needed	Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.	210 kcal	38 g	1 mg	12 g	13 g	0 g	95 mg	2 g	1 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Cowboy Cookie Mix in a Jar	https://www.allrecipes.com/recipe/15161/cowboy-cookie-mix-in-a-jar/	4.5	25.0	25.0	NaN	Cowboy cookies in a jar — layered for a beautiful mix that is great for gift-giving or bake sales.	1.3333333730698 cups rolled oats, 0.5 cup packed brown sugar, 0.5 cup white sugar, 0.5 cup chopped pecans, 1 cup semisweet chocolate chips, 1.3333333730698 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.25 teaspoon salt	Layer the ingredients in a 1-quart jar in the order given. Press each layer firmly in place before adding the next layer., Include a card with the following instructions — Cowboy Cookie Mix in a Jar: 1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut-sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.	167 kcal	29 g	NaN	2 g	2 g	2 g	133 mg	17 g	6 g	0 g	18 servings	NaN	NaN
Africa	NaN	Texas	Sangria (White)	https://www.allrecipes.com/recipe/237946/sangria-white/	4.7	15.0	15.0	NaN	This white sangria recipe uses white wine, rum, orange juice, citrus fruit, and frozen grapes for a refreshing Spanish summertime punch.	1 (750 milliliter) bottle white wine, 0.75 cup rum, 0.5 cup orange juice, 0.33333334326744 cup white sugar, 1 green apple, cored and sliced, 1 lemon, sliced, 1 lime, sliced, 1 (12 fluid ounce) can or bottle lemon-lime soda, 1 cup seedless green grapes, or to taste, frozen	Stir white wine, rum, orange juice, and sugar together in a large pitcher until sugar is dissolved; add apple, lemon, and lime slices. Gently stir lemon-lime soda into the wine mixture., Put frozen grapes into serving glasses and pour sangria over the grapes.	210 kcal	25 g	NaN	2 g	1 g	NaN	11 mg	16 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Boudreaux's Zydeco Stomp Gumbo	https://www.allrecipes.com/recipe/21392/boudreauxs-zydeco-stomp-gumbo/	4.7	120.0	60.0	60.0	Tantalize your taste buds with a bowl of this tasty gumbo filled with chicken, pork, shrimp and spicy Cajun flavor!	1 tablespoon olive oil, 1 cup skinless, boneless chicken breast halves - chopped, 0.5 pound pork sausage links, thinly sliced, 1 cup olive oil, 1 cup all-purpose flour, 2 tablespoons minced garlic, 3 quarts chicken broth, 1 (12 fluid ounce) can or bottle beer, 6 stalks celery, diced, 4 roma (plum) tomatoes, diced, 1 sweet onion, sliced, 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid, 2 tablespoons chopped fresh red chile peppers, 1 bunch fresh parsley, chopped, 0.25 cup Cajun seasoning, 1 pound shrimp, peeled and deveined	Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside., In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute., Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often., Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.	437 kcal	19 g	105 mg	2 g	22 g	5 g	2052 mg	3 g	29 g	0 g	10 servings	NaN	NaN
Africa	NaN	Texas	Crispy Baked Basa	https://www.allrecipes.com/recipe/68917/crispy-baked-basa/	4.4	30.0	15.0	15.0	Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish.	0.25 cup mayonnaise, 1 tablespoon stone ground mustard, 1 teaspoon capers, 1 teaspoon ketchup, 0.25 teaspoon paprika, 0.25 teaspoon hot pepper sauce, 1 pound swai fish, 1.5 tablespoons olive oil, 1 cup finely crushed plain Melba toast rounds, salt and pepper to taste, 1 clove garlic, minced, 1 lemon, sliced	Preheat oven to 375 degrees F (190 degrees C)., In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce., Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices., Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.	338 kcal	11 g	59 mg	2 g	19 g	4 g	380 mg	1 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	Texas	Texas Coleslaw	https://www.allrecipes.com/recipe/20666/texas-coleslaw/	4.1	75.0	15.0	NaN	Texas coleslaw with a Southwestern twist! Tangy with lime juice, cayenne and cumin, and bursting with crunchy bits of carrot, green onion and radish.	1 cup mayonnaise, 1 tablespoon lime juice, 1 tablespoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 medium head green cabbage, rinsed and very thinly sliced, 1 large carrot, shredded, 2 green onions, sliced, 2 radishes, sliced	Whisk together mayonnaise, lime juice, cumin, cayenne, salt, and pepper in a large bowl. Add cabbage, carrot, green onions, and radishes and stir until well-combined. Chill at least 1 hour before serving.	236 kcal	9 g	10 mg	3 g	2 g	3 g	476 mg	5 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Texas	Texas BBQ Beef Ribs	https://www.allrecipes.com/recipe/284479/texas-bbq-beef-ribs/	NaN	260.0	20.0	240.0	Meaty beef short ribs seasoned with a tasty steak rub and smoked to perfection on a pellet grill are a hot new item in Texas... you may agree they're a lot better than brisket!	hardwood pellets as needed, 4 pounds beef short ribs, 0.5 cup Montreal-style steak seasoning, 2 tablespoons mild chili powder, 1 teaspoon garlic powder, 2 tablespoons Worcestershire sauce, 8 fluid ounces apple juice	Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C)., Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook., Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined., Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat.", Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid)., Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready., Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.	506 kcal	9 g	93 mg	1 g	22 g	18 g	2865 mg	4 g	42 g	0 g	8 servings	NaN	NaN
Africa	NaN	Dallas	Brazilian Grilled Pineapple	https://www.allrecipes.com/recipe/235932/brazilian-grilled-pineapple/	4.9	20.0	10.0	10.0	These delicious grilled pineapple slices are coated in a simple mix of brown sugar and cinnamon to create this Brazilian steakhouse favorite.	1 cup brown sugar, 2 teaspoons ground cinnamon, 1 pineapple - peeled, cored, and cut into 6 wedges	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Whisk brown sugar and cinnamon together in a bowl., Transfer into a large resealable plastic bag. Add pineapple wedges to the bag; shake well to coat each wedge., Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.	255 kcal	66 g	NaN	4 g	1 g	NaN	13 mg	58 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Dallas	Cowboy Cookies III	https://www.allrecipes.com/recipe/19213/cowboy-cookies-iii/	4.6	60.0	15.0	10.0	Classic, chewy chocolate chip oatmeal cookies.	2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 cup butter, softened, 1 cup white sugar, 1 cup packed brown sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups rolled oats, 1 cup semisweet chocolate chips	Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside., In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets., Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.	95 kcal	14 g	14 mg	1 g	1 g	3 g	74 mg	9 g	4 g	0 g	60 servings	NaN	NaN
Africa	NaN	Dallas	Best Ever Cowboy Caviar	https://www.allrecipes.com/recipe/237603/best-ever-cowboy-caviar/	4.5	1455.0	15.0	NaN	Cowboy caviar, made with pinto beans, black-eyed peas, corn, and peppers, is fantastic served with tortilla chips.	0.5 cup olive oil, 0.5 cup vegetable oil, 0.5 cup cider vinegar, 0.5 cup white sugar, 1 (14 ounce) can pinto beans, rinsed and drained, 1 (14 ounce) can black-eyed peas, rinsed and drained, 1 (11 ounce) can white shoepeg corn, drained, 1 red onion, chopped, 2 stalks celery, chopped, 1 red bell pepper, chopped, 0.5 cup chopped cilantro	Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature., Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.	426 kcal	38 g	NaN	5 g	6 g	4 g	415 mg	16 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Dallas	Texas Cowboy Baked Beans	https://www.allrecipes.com/recipe/46763/texas-cowboy-baked-beans/	4.7	135.0	15.0	120.0	Not your usual baked beans! Green chiles and hot pepper sauce give zest to these eat-'em up sweet-and-hot baked beans.	1 pound ground beef, 4 (16 ounce) cans baked beans with pork, 1 (4 ounce) can canned chopped green chile peppers, 1 small Vidalia onion, peeled and chopped, 1 cup barbeque sauce, 0.5 cup brown sugar, 1 tablespoon garlic powder, 1 tablespoon chili powder, 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste	In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside., In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.	360 kcal	50 g	43 mg	7 g	15 g	5 g	899 mg	28 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Dallas	Vincent's Famous Garlic Coleslaw	https://www.allrecipes.com/recipe/244262/vincents-famous-garlic-coleslaw/	4.7	75.0	15.0	NaN	This copycat garlic coleslaw recipe from a seafood restaurant is a zesty salad with a strong garlic profile, with apple cider vinegar and celery seeds.	1 medium head green cabbage, finely shredded, 3 tablespoons finely chopped garlic, 1.5 teaspoons kosher salt, 0.33333334326744 cup grapeseed oil, 0.33333334326744 cup mayonnaise, 0.33333334326744 cup apple cider vinegar, 0.25 teaspoon ground paprika, 0.25 teaspoon ground white pepper, 0.125 teaspoon white sugar, 0.125 teaspoon celery seed	Place shredded cabbage into a large bowl., Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency., Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.	182 kcal	8 g	4 mg	3 g	2 g	2 g	434 mg	4 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Dallas	Winter Blossom's Often Requested Ham Salad	https://www.allrecipes.com/recipe/188333/winter-blossoms-often-requested-ham-salad/	4.7	135.0	15.0	NaN	A fast, simple chopped ham salad that is great for parties, lunches, or even on toast for breakfast.	1.5 pounds cooked ham, chopped, 0.75 cup mayonnaise, or as needed, 0.33333334326744 cup dried minced onion, 0.33333334326744 cup dill pickle relish, 0.25 cup brown mustard	Process the ham in a food processor until finely chopped but not pasty, about 6 or 7 pulses. You may need to do this in batches. Place the finely chopped ham in a large bowl and continue processing the remaining ham., Add the mayonnaise, onions, relish, and mustard to the processed ham. Mix well and, if the mixture is too dry, add more mayonnaise. Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.	249 kcal	2 g	37 mg	0 g	11 g	5 g	930 mg	1 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Dallas	Cowboy Cookie Mix in a Jar	https://www.allrecipes.com/recipe/15161/cowboy-cookie-mix-in-a-jar/	4.5	25.0	25.0	NaN	Cowboy cookies in a jar — layered for a beautiful mix that is great for gift-giving or bake sales.	1.3333333730698 cups rolled oats, 0.5 cup packed brown sugar, 0.5 cup white sugar, 0.5 cup chopped pecans, 1 cup semisweet chocolate chips, 1.3333333730698 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.25 teaspoon salt	Layer the ingredients in a 1-quart jar in the order given. Press each layer firmly in place before adding the next layer., Include a card with the following instructions — Cowboy Cookie Mix in a Jar: 1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut-sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.	167 kcal	29 g	NaN	2 g	2 g	2 g	133 mg	17 g	6 g	0 g	18 servings	NaN	NaN
Africa	NaN	Dallas	Easy Cowboy Beans (Frijoles Charros)	https://www.allrecipes.com/recipe/236929/easy-cowboy-beans-frijoles-charros/	4.8	70.0	10.0	60.0	Pinto beans, diced tomatoes with green chile peppers, and ham are simmered together in this easy cowboy beans recipe. Serve with warm tortillas or cornbread.	2 (15.5 ounce) cans pinto beans, undrained, 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained, 1 cup cubed cooked ham, 0.25 cup finely chopped fresh cilantro, 0.25 cup finely chopped red onion, 2 cloves garlic, minced, ground black pepper to taste, 1 dash hot sauce, or to taste	Combine pinto beans, tomatoes with green chile peppers, ham, cilantro, red onion, garlic, black pepper, and hot sauce in a saucepan; bring to a boil. Reduce heat and simmer for about 1 hour.	194 kcal	25 g	13 mg	8 g	12 g	2 g	913 mg	1 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Dallas	Uptown Cowboy Caviar	https://www.allrecipes.com/recipe/218884/uptown-cowboy-caviar/	4.8	145.0	20.0	5.0	This colorful bean salsa is so easy to put together. Serve it with tortilla chips, or add a scoop to some mixed greens for a hearty salad.	1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can black-eyed peas, rinsed and drained, 1 (15 ounce) can pinto beans, rinsed and drained, 1 (11 ounce) can yellow shoepeg corn, drained, 1 cup diced celery, 1 small bunch cilantro leaves, chopped, 0.5 red bell pepper, diced, 0.5 yellow bell pepper, diced, 0.5 cup chopped green onion, 1 (2 ounce) jar chopped pimento peppers, 2 tablespoons minced jalapeno pepper, 1 tablespoon minced garlic, 0.5 cup rice vinegar, 0.5 cup extra virgin olive oil, 0.33333334326744 cup white sugar, 1 teaspoon salt, 0.5 teaspoon ground black pepper	Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeño pepper, and garlic in a large bowl. Set aside., Bring rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. Allow to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.	266 kcal	33 g	NaN	7 g	7 g	2 g	710 mg	9 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	Dallas	Cowboy Mashed Potatoes	https://www.allrecipes.com/recipe/18275/cowboy-mashed-potatoes/	4.6	40.0	20.0	20.0	Quick, easy and delicious mashed potatoes with corn and carrots.	1 pound red potatoes, 1 pound Yukon Gold (yellow) potatoes, 1 fresh jalapeno pepper, sliced, 12 ounces baby carrots, 4 cloves garlic, 1 (10 ounce) package frozen white corn, thawed, 0.25 cup butter, 0.5 cup shredded Cheddar cheese, salt and pepper to taste	Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot., Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.	175 kcal	25 g	19 mg	3 g	5 g	4 g	108 mg	2 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Dallas	Cornucopia Salad	https://www.allrecipes.com/recipe/206447/cornucopia-salad/	4.9	40.0	20.0	5.0	A unique salad combines a light and tangy dressing with red leaf lettuce, candied almonds, dried cranberries, chopped apple, avocado, and blue cheese.	0.25 cup sliced almonds, 1 tablespoon white sugar, 1 head red leaf lettuce, torn, 3 green onions, chopped, 1 Granny Smith apple, cored and chopped, 1 avocado - peeled, pitted, and chopped, 0.5 cup dried cranberries, 0.25 cup crumbled blue cheese, 2 tablespoons red wine vinegar, 2 teaspoons white sugar, salt and pepper to taste, 0.25 cup vegetable oil	Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool., In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds., Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.	181 kcal	15 g	3 mg	3 g	3 g	3 g	72 mg	10 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Dallas	Cowboy Bread	https://www.allrecipes.com/recipe/47148/cowboy-bread/	4.6	100.0	90.0	10.0	Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West.	0.5 cup boiling water, 0.75 cup cold milk, 1 teaspoon white sugar, 1.5 teaspoons active dry yeast, 1 egg, beaten, 2 tablespoons butter, melted and cooled, 0.25 teaspoon salt, 0.25 teaspoon ground nutmeg, 4 cups all-purpose flour	In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve., Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size., Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter., Heat a cast-iron skillet over medium-high heat. Fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a damp cloth, or store in a plastic bag until serving.	278 kcal	50 g	33 mg	2 g	8 g	2 g	113 mg	2 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Dallas	Broccoli Salad with Grapes	https://www.allrecipes.com/recipe/280461/broccoli-salad-with-grapes/	4.8	20.0	20.0	NaN	This quick and easy broccoli salad with grapes, crunchy cooked bacon, and almonds is perfect for summer parties and potlucks.	1 cup light mayonnaise, 0.33333334326744 cup white sugar, 1 teaspoon red wine vinegar, 0.5 pound cooked bacon, crumbled, 4 cups chopped broccoli florets, 1 cup chopped celery, 0.75 cup grapes, halved, 0.66666668653488 cup slivered almonds, 0.5 cup raisins	Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing., Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.	397 kcal	27 g	42 mg	3 g	15 g	6 g	887 mg	20 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Dallas	Rich Mexican Corn	https://www.allrecipes.com/recipe/66657/rich-mexican-corn/	4.6	60.0	15.0	45.0	This recipe came from my step-mom in Dallas, Texas. They like it hot so they put in a few extra jalapenos.	1 (8 ounce) package cream cheese, 0.5 cup butter, 0.5 cup milk, 1 (16 ounce) package frozen corn, 1 red bell pepper, diced, 8 fresh jalapeno peppers, diced	Preheat oven to 350 degrees F (175 degrees C)., In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly., In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat., Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.	265 kcal	15 g	63 mg	2 g	5 g	14 g	173 mg	4 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Dallas	Cowboy Cookies II	https://www.allrecipes.com/recipe/10989/cowboy-cookies-ii/	4.4	0.0	NaN	NaN	We made these cookies in school during the 1950s. They are delicious. May substitute butterscotch chips, peanut butter chips, or raisins for chocolate chips.	2 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 0.5 teaspoon baking powder, 1 cup shortening, 1 cup white sugar, 1 cup packed brown sugar, 2 eggs, 2 cups rolled oats, 1 teaspoon vanilla extract, 2 cups semisweet chocolate chips	Blend shortening and sugars together. Add eggs, and beat until fluffy. Whisk together flour, soda, salt, and baking powder; mix into the egg mixture. Stir in oats, vanilla, and chocolate chips. Drop by teaspoonfuls on ungreased cookie sheets, Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool on wire racks.	102 kcal	14 g	6 mg	1 g	1 g	2 g	44 mg	9 g	5 g	0 g	66 servings	NaN	NaN
Africa	NaN	Dallas	Cowboy Baked Beans	https://www.allrecipes.com/recipe/265375/cowboy-baked-beans/	5.0	195.0	15.0	180.0	Easy to make, but requiring a few hours to come together in the oven, these cowboy baked beans are full of pork, onion, and bell pepper.	4 (28 ounce) cans pork and beans, 1 pound bacon, chopped into small pieces, 1 large onion, chopped, 1 large green bell pepper, chopped, 1 cup ketchup, 1 cup brown sugar, packed	Preheat the oven to 325 degrees F (165 degrees C)., Combine pork and beans, bacon, onion, green bell pepper, ketchup, and brown sugar in a 9x13-inch baking dish. Cover with aluminum foil., Bake in the preheated oven for 2 hours, stirring every 30 minutes. Remove aluminum foil and cook 1 hour more, stirring every 15 minutes, until beans are thick and caramelized.	346 kcal	61 g	24 mg	9 g	14 g	2 g	1051 mg	34 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Dallas	Greek Cowboy Hash and Eggs	https://www.allrecipes.com/recipe/211137/greek-cowboy-hash-and-eggs/	4.6	35.0	20.0	15.0	A spicy mixture of sweet potato, garlic, and onion is topped with pan-fried eggs, cilantro, feta cheese, and avocado for a tasty breakfast indulgence.	2 tablespoons olive oil, 1 large sweet potato, peeled and cut into 1/4-inch cubes, 1 red onion, chopped, 4 cloves garlic, minced, 1 tablespoon chipotle chile powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, salt and ground black pepper to taste, 2 tablespoons olive oil, 4 eggs, 0.25 cup fresh cilantro, chopped, 0.5 cup crumbled feta cheese, 0.5 avocado, sliced	Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the potatoes in the heated oil until they begin to soften, about 5 minutes. Add the onion and garlic; continue cooking until the onions sweat and begin to caramelize. Season with chipotle chile powder, cumin, coriander, salt, and pepper; stir. Transfer to a bowl and cover with a plate to retain the heat., Pour 2 tablespoons olive oil into the skillet and return to medium heat. Crack the eggs into the heated oil and cook until they begin to turn opaque; flip and continue cooking until no clear white remains. (Don't overcook the eggs -- the best part of this meal is the smoothness that the yolk adds to the mix). Place the cooked eggs atop the potato mixture. Top with cilantro, feta cheese, and avocado to serve.	769 kcal	56 g	434 mg	11 g	25 g	14 g	777 mg	18 g	52 g	0 g	2 servings	NaN	NaN
Africa	NaN	Dallas	Grandmas Cowboy Cookies	https://www.allrecipes.com/recipe/25835/grandmas-cowboy-cookies/	4.5	39.0	30.0	9.0	A soft cookie with tons of chocolate and flavor.	0.75 cup shortening, 0.75 cup margarine, 1 cup white sugar, 1 cup brown sugar, 0.5 cup peanut butter, 2 eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 0.33300000429153 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 cup rolled oats, 1 cup flaked coconut, 0.5 cup chopped walnuts, 2 cups miniature semisweet chocolate chips	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets., In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Combine the flour, cocoa, baking powder, baking soda and cream of tartar; stir into the sugar mixture. Mix in the oats, walnuts (if desired) and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets., Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.	235 kcal	25 g	10 mg	2 g	3 g	5 g	118 mg	16 g	15 g	0 g	36 servings	NaN	NaN
Africa	NaN	Houston	Soul Smothered Chicken	https://www.allrecipes.com/recipe/83302/soul-smothered-chicken/	4.7	75.0	15.0	60.0	A smothered chicken recipe that will have you going back for more with its comforting, savory flavors. Enjoy the easy prep and serve over rice.	0.5 cup butter, 1 whole chicken, cut into pieces, 3 teaspoons salt, divided, 0.75 teaspoon ground black pepper, divided, 0.75 cup all-purpose flour, 3 cups chopped yellow onions, 2 cups chopped carrots, 1 cup chopped celery, 3 cloves garlic, chopped, 3 tablespoons all-purpose flour, 3 cups chicken broth, 0.25 teaspoon cayenne pepper	Melt butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper., Place 3/4 cup flour in a shallow dish. Dredge chicken in flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter., Reduce skillet heat to medium-low, and stir in onions, carrots, celery, and garlic. Cook until tender, 5 minutes., Stir in 3 tablespoons flour, and cook 5 minutes more. Pour in chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low., Return chicken to the skillet, cover, and continue cooking until chicken juices run clear and gravy has thickened, about 30 minutes.	372 kcal	22 g	79 mg	3 g	19 g	10 g	1471 mg	5 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Houston	Banh Bao	https://www.allrecipes.com/recipe/247055/banh-bao/	4.0	90.0	25.0	30.0	These fluffy steamed buns filled with savory pork, Chinese sausage, and hard-boiled eggs are a tasty street snack, banh bao, from Vietnam.	1 pound ground pork, 2 shallots, minced, 2 tablespoons fish sauce, 1.5 tablespoons oyster sauce, 1 tablespoon soy sauce, 4.5 cups self-rising flour, 1.5 cups milk, 0.75 cup white sugar, 3 links Chinese sausages, sliced on the diagonal, 4 hard-boiled eggs, peeled and quartered, waxed paper	Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes., Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes., Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun., Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid., Steam buns until puffed up, about 30 minutes.	277 kcal	35 g	65 mg	1 g	13 g	2 g	736 mg	10 g	10 g	0 g	18 servings	NaN	NaN
Africa	NaN	Houston	Grilled Stuffed Red Snapper	https://www.allrecipes.com/recipe/17802/grilled-stuffed-red-snapper/	4.6	50.0	20.0	30.0	You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.	3 tablespoons butter, 0.75 cup fresh bread crumbs, 0.25 cup chopped green onions, 0.25 cup celery, diced, 1 clove garlic, minced, 4 ounces cooked shrimp, 4 ounces cooked crabmeat, 1 tablespoon chopped fresh parsley, 0.125 teaspoon salt, 0.125 teaspoon ground black pepper, 6 (4 ounce) fillets red snapper	Preheat coals in a covered grill to high heat., To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl., Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently., Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets., Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.	258 kcal	11 g	107 mg	1 g	33 g	4 g	356 mg	1 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Houston	Crispy Baked Basa	https://www.allrecipes.com/recipe/68917/crispy-baked-basa/	4.4	30.0	15.0	15.0	Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish.	0.25 cup mayonnaise, 1 tablespoon stone ground mustard, 1 teaspoon capers, 1 teaspoon ketchup, 0.25 teaspoon paprika, 0.25 teaspoon hot pepper sauce, 1 pound swai fish, 1.5 tablespoons olive oil, 1 cup finely crushed plain Melba toast rounds, salt and pepper to taste, 1 clove garlic, minced, 1 lemon, sliced	Preheat oven to 375 degrees F (190 degrees C)., In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce., Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices., Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.	338 kcal	11 g	59 mg	2 g	19 g	4 g	380 mg	1 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	Houston	Ultimate Gulf Coast Gumbo	https://www.allrecipes.com/recipe/12774/ultimate-gulf-coast-gumbo/	4.6	240.0	90.0	150.0	This gumbo recipe is made with shrimp, crab, chicken, sausage, vegetables, and Cajun spices. Serve it over rice with garlic bread and a cold beer.	4 pounds medium shrimp, 2 quarts water, 0.5 cup corn oil, 0.5 cup all-purpose flour, 1 cup chicken broth, 1 cup water, 1 (3 pound) whole chicken, 5 large tomatoes, chopped, 2 medium onions, chopped, 5 stalks celery, chopped, 1 medium green bell pepper, chopped, 4 cloves garlic, minced, 2 tablespoons seafood seasoning (such as Old Bay®), 1 tablespoon salt, 1 tablespoon ground cayenne pepper, 2 bay leaves, 3 (6 ounce) cans crabmeat, drained, 1 pound andouille sausage, diced, 2 tablespoons filé powder	Peel and devein shrimp. Place shrimp into a bowl; cover and refrigerate until needed. Place shrimp heads and shells into a large pot., Pour 2 quarts water into the pot, cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth., Heat oil in a very large stockpot over medium-high heat. Add flour; cook and stir with a long-handled spoon until dark brown and flour puffs and starts to absorb oil, 10 to 15 minutes. Slowly stir in chicken broth and 1 cup water. Place chicken into the pot; add tomatoes, onions, celery, bell pepper, garlic, seafood seasoning, salt, cayenne pepper, and bay leaves. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C)., Remove chicken from the pot and set aside until cool enough to handle. Remove and discard bones; chop meat into 1-inch pieces., Return chopped chicken to the pot, along with reserved shrimp broth, crabmeat, sausage, shrimp, and filé powder; stir from the bottom of the pot to combine. Bring to a boil, then immediately remove from the heat., Stir gumbo from the bottom for 1 minute. Remove bay leaves and serve.	333 kcal	7 g	204 mg	1 g	33 g	5 g	999 mg	2 g	18 g	0 g	20 servings	NaN	NaN
Africa	NaN	Houston	Texas Smoked Flounder	https://www.allrecipes.com/recipe/85284/texas-smoked-flounder/	4.0	40.0	10.0	30.0	Nothing tastes better on a summers day then smoked fish. This can be adapted for trout etc., but the flounder cooks quick. It might take a couple tries for the novice smoker to time it right, but the effort is worth it. These are great as a main course, or a snack during all day grilling sessions. We don't just fry fish down here, we smoke 'em! Besides, aren't you tired of flipping burgers like the rest of suburbia?	1 whole flounder, 1 lemon, halved, ground black pepper to taste, 2 tablespoons chopped fresh dill, 1 tablespoon olive oil, 1 cup wood chips, soaked	Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!, Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over the fish, then squeeze the other half of the lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into the slits on the body, and insert lemon slices firmly. Place the flounder on a large piece of aluminum foil, and fold the sides up high around the fish. There should be enough foil to seal into a packet, although you want it open for now., Place the fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once the fish has been flavored by the smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When the fish is done, the flesh should flake easily with a fork., Remove the fish from the grill using the foil as a handle, and garnish with remaining fresh dill.	385 kcal	6 g	181 mg	3 g	65 g	2 g	284 mg	NaN	11 g	0 g	2 servings	NaN	NaN
Africa	NaN	Houston	Authentic Fire-Roasted Tex-Mex Salsa	https://www.allrecipes.com/recipe/274556/authentic-fire-roasted-tex-mex-salsa/	5.0	20.0	10.0	10.0	Fire up that broiler to make your own roasted tomato salsa blended with jalapenos, onion, and cilantro.	cooking spray, 5 large Roma tomatoes, halved lengthwise, 0.25 large white onion, 1 jalapeno pepper, stem removed, 0.33333334326744 cup chopped fresh cilantro, 1 lime, juiced, 1.5 teaspoons garlic salt, or to taste	Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high., Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno., Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened., Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.	14 kcal	3 g	NaN	1 g	1 g	NaN	343 mg	2 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Houston	John's Chili	https://www.allrecipes.com/recipe/85752/johns-chili/	4.4	345.0	25.0	320.0	This chili is packed with meat, beans, bell peppers, chili peppers, and delicious Texas flavor!	1 tablespoon olive oil, 1 red bell pepper, finely chopped, 1 yellow bell pepper, finely chopped, 1 green bell pepper, finely chopped, 1 orange bell pepper, finely chopped, 1 large red onion, finely chopped, 1 stalk celery, chopped, 2 pounds ground pork, 2 pounds ground beef, 8 serrano chile peppers, diced, 3 (14.5 ounce) cans diced tomatoes, 1 (4.5 ounce) can diced green chile peppers, 3 (6 ounce) cans tomato paste, 2 (15 ounce) cans kidney beans, 6 tablespoons minced garlic, 1 fluid ounce key lime juice, 4 fluid ounces tequila, 16 fluid ounces beer, 2.5 tablespoons chili powder, salt and pepper to taste	Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease., Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.	485 kcal	31 g	95 mg	9 g	34 g	8 g	877 mg	10 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Houston	Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil	https://www.allrecipes.com/recipe/50761/pancetta-wrapped-shrimp-with-chipotle-vinaigrette-and-cilantro-oil/	4.7	40.0	30.0	10.0	This dish makes a hearty and filling main dish and is also great to serve as an appetizer or hors d'oeuvre.	1 bunch cilantro, rinsed, 1 cup canola oil, 1 teaspoon honey, 4 teaspoons fresh lime juice, Salt to taste, 1 canned chipotle pepper, 1 tablespoon adobo sauce from canned chipotle peppers, 0.25 cup fresh lemon juice, 0.5 cup rice vinegar, 1 clove garlic, 1 cup canola oil, Salt to taste, 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on, 2 pounds thinly sliced pancetta	Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside., Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside., Preheat a grill for medium heat., Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels., To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.	839 kcal	3 g	301 mg	0 g	42 g	10 g	1183 mg	1 g	73 g	0 g	8 servings	NaN	NaN
Africa	NaN	Houston	Spicy Soup	https://www.allrecipes.com/recipe/13048/spicy-soup/	4.4	40.0	15.0	25.0	This is a creamy peanut butter soup with celery, broccoli and cauliflower cooked in chicken broth spiced with red pepper flakes and fresh garlic.	1 teaspoon unsalted butter, 0.25 cup chopped celery, 2 cloves garlic, chopped, 1 tablespoon all-purpose flour, 3.5 cups chicken broth, 1.5 cups chopped broccoli, 1.5 cups cauliflower, chopped, 2 tablespoons peanut butter, 0.25 teaspoon salt, 0.25 teaspoon crushed red pepper flakes, 2 green onions, chopped, 0.25 cup heavy cream	Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes., Stir in flour to make a roux; cook for 1 minute., Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes., Mix in green onions and heavy cream just before serving.	142 kcal	9 g	23 mg	3 g	5 g	5 g	218 mg	3 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Houston	Ninfa's Green Tomato Salsa	https://www.allrecipes.com/recipe/239508/ninfas-green-tomato-salsa/	5.0	25.0	15.0	10.0	This recipe for a creamy green tomato salsa with tomatillos, avocado, and sour cream is famous in Houston, Texas.	3 green tomatoes, chopped, 4 fresh tomatillos - husked, rinsed, and chopped, 1 jalapeno pepper, chopped, 3 small garlic cloves, 3 avocados - peeled, pitted, and sliced, 4 sprigs cilantro, 1 teaspoon salt, 1.5 cups sour cream	Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly., Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl., Stir sour cream into the blended mixture until smooth.	46 kcal	2 g	4 mg	1 g	1 g	2 g	65 mg	1 g	4 g	0 g	40 servings	NaN	NaN
Africa	NaN	Washington, D.C.	President Ford's Braised Eye Round Steak	https://www.allrecipes.com/recipe/152453/president-fords-braised-eye-round-steak/	4.2	90.0	10.0	80.0	This eye of round steak recipe features herb-seasoned beef and caramelized onions simmered in a flavorful Burgundy red wine sauce until fork tender.	2 tablespoons vegetable oil, 2 large onions, sliced, 12 (4 ounce) beef eye of round steaks, 1 teaspoon seasoned salt, 0.25 teaspoon dried thyme, 0.25 cup all-purpose flour for coating, 1 cup Burgundy wine, 1 cup beef consomme, 1 teaspoon chopped fresh parsley	Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Use a slotted spoon to transfer onions to a bowl., Season steaks with seasoned salt and thyme, then dust lightly with flour. Fry steaks in the skillet over medium-high heat until browned, about 5 minutes per side., Pour red wine and beef consommé into the skillet with steaks. Return onions to the skillet. Cook until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with sauce; garnish with chopped parsley.	342 kcal	10 g	71 mg	1 g	28 g	6 g	347 mg	3 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington, D.C.	Presidente Margarita	https://www.allrecipes.com/recipe/231330/presidente-margarita/	5.0	5.0	5.0	NaN	This presidente margarita uses top-shelf brandy, tequila, and orange liqueur with fresh lime juice to make a special margarita fit for the president.	salt for rimming glass, 2 lime wedges, divided, 3 cubes ice, or as desired, 4 fluid ounces sweet-and-sour cocktail mix, 1.25 fluid ounces tequila, 0.5 fluid ounce orange-flavored liqueur (such as Cointreau®), 0.5 fluid ounce brandy (such as Presidente®)	Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of a margarita glass with 1 lime wedge; dip the moistened rim into salt. Fill the glass with ice cubes., Pour cocktail mix, tequila, orange liqueur, and brandy into a cocktail shaker. Squeeze in juice from remaining lime wedge. Cover and shake to combine. Pour into the prepared glass.	416 kcal	55 g	NaN	0 g	0 g	NaN	4 mg	54 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Washington, D.C.	Quick Savory Cranberry Glazed Pork Loin Roast	https://www.allrecipes.com/recipe/184255/quick-savory-cranberry-glazed-pork-loin-roast/	4.6	60.0	10.0	50.0	A basting sauce made with apple jelly, cranberry sauce, mustard, and horseradish helps make a terrific pork loin for any family gathering.	1 (14.5 ounce) can whole berry cranberry sauce, 1 cup apple jelly, 1 tablespoon Dijon mustard, 4 cubes chicken bouillon, crushed, 1 teaspoon prepared horseradish, 2 teaspoons garlic powder, 2 tablespoons chopped fresh thyme, 1 (4 pound) boneless pork loin roast, 1 teaspoon salt, 1 teaspoon ground black pepper	Preheat an oven to 425 degrees F (220 degrees C)., Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil., Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce., Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.	419 kcal	39 g	88 mg	1 g	30 g	6 g	805 mg	31 g	16 g	0 g	10 servings	NaN	NaN
Africa	NaN	Washington, D.C.	Camp David Spaghetti with Italian Sausage	https://www.allrecipes.com/recipe/148543/camp-david-spaghetti-with-italian-sausage/	4.6	115.0	15.0	100.0	A hearty ground beef and tomato pasta sauce is mixed with spaghetti, and topped with an Italian sausage and melted Parmesan cheese. Great for Presidents' Day.	2 Italian sausage links, casings removed, 1 pound lean ground beef, 1 tablespoon olive oil, 1 yellow onion, chopped, 2 cloves garlic, chopped, 1 (14.5 ounce) can whole peeled tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon salt, 0.25 teaspoon ground black pepper, 1 teaspoon dried basil, 0.25 cup chopped fresh oregano, 1 bay leaf, 1 (16 ounce) package uncooked spaghetti, 0.5 cup grated Parmesan cheese	Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside., Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf., Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce., Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.	439 kcal	48 g	53 mg	4 g	25 g	6 g	985 mg	4 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington, D.C.	Official Henry Bain's Sauce	https://www.allrecipes.com/recipe/221098/official-henry-bains-sauce/	4.8	15.0	15.0	NaN	A traditional sweet and tangy steak sauce is famous in its home town of Louisville, Kentucky.	1 (17 ounce) jar Major Grey chutney, 4.5 ounces pickled walnuts, 1 (14 ounce) bottle ketchup, 1 (10 fluid ounce) bottle steak sauce (such as A1®), 1 (10 fluid ounce) bottle Worcestershire sauce, 1 (12 ounce) bottle tomato-based chili sauce (such as Heinz®), 1 dash hot pepper sauce (such as Tabasco®), or to taste	Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.	27 kcal	7 g	NaN	0 g	0 g	NaN	184 mg	5 g	0 g	0 g	64 servings	NaN	NaN
Africa	NaN	Washington, D.C.	Wellesley Fudge Cake	https://www.allrecipes.com/recipe/15392/wellesley-fudge-cake-i/	4.1	65.0	25.0	40.0	Follow this Wellesley fudge cake recipe for two 9-inch layers of rich, chocolaty cake that can be frosted with fudge frosting or any frosting you like.	2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 0.5 cup hot water, 1.75 cups white sugar, divided, 4 (1 ounce) squares unsweetened chocolate, 0.5 cup unsalted butter, softened, 3 large eggs, 0.66670000553131 cup milk, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans., Sift flour, baking soda, and salt together three times., Heat water, 1/2 cup sugar, and chocolate in a small saucepan, stirring constantly, for 2 minutes. Remove from the heat and let cool to lukewarm., While the chocolate mixture is cooling, beat remaining 1 1/4 cup sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add 1/2 of the flour mixture and beat until smooth. Add remaining flour mixture in two batches, alternating with milk, beating until smooth after each addition., Mix in cooled chocolate and vanilla until well combined. Pour batter into the prepared pans., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.	311 kcal	49 g	21 mg	2 g	4 g	8 g	330 mg	NaN	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Washington, D.C.	Jimmy Carter Dessert	https://www.allrecipes.com/recipe/12439/jimmy-carter-dessert/	4.7	0.0	NaN	NaN	This is a rich layered dessert made in a large 9x12-inch baking pan. A buttery graham cracker crust holds a layer of peanut butter and cream cheese that 's followed by a yummy layer of vanilla and chocolate pudding. And finally, whipped topping, chopped peanuts and shaved chocolate crown the top.	1.5 cups graham cracker crumbs, 0.25 cup white sugar, 0.33333298563957 cup butter, melted, 1 (8 ounce) package cream cheese, 0.33333298563957 cup peanut butter, 2 (8 ounce) containers frozen whipped topping, thawed, 1 cup confectioners' sugar, 1 (3.4 ounce) package instant vanilla pudding mix, 1 (3.9 ounce) package instant chocolate pudding mix, 3 cups milk, 0.25 cup chopped peanuts, 0.125 cup grated semisweet chocolate	Combine graham cracker crumbs, sugar, and melted butter or margarine. Press firmly into the bottom of a 13 x 9 inch pan., Mix the cream cheese and peanut butter together until smooth. Stir in 2 cups of the whipped topping and the confectioners' sugar. Pour mixture over crust., Mix the pudding mixes and milk together, and pour over peanut butter layer. Spread remaining whipped topping on top. Sprinkle with chopped peanuts and shaved chocolate. Chill.	369 kcal	39 g	29 mg	1 g	6 g	13 g	350 mg	32 g	22 g	0 g	16 servings	NaN	NaN
Africa	NaN	Washington, D.C.	Lassy Mogs	https://www.allrecipes.com/recipe/214886/lassy-mogs/	4.5	720.0	10.0	20.0	If you live in Canada you may be familiar with lassy mog cookies. It is claimed that these cookies originated in Newfoundland, Canada.	1 cup butter, 1 cup brown sugar, 0.5 cup water, 1 cup molasses, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cloves, 1 teaspoon ground ginger, 1 teaspoon ground black pepper, 2 teaspoons vanilla extract, 1.75 cups raisins, 1.75 cups dates, pitted and chopped, 2 cups pecans, chopped, 1.5 cups chopped candied fruit, 0.5 teaspoon salt, 1 teaspoon baking soda, 3.25 cups all-purpose flour	Combine the butter, brown sugar, water, molasses, allspice, cinnamon, cloves, ginger, and black pepper in a saucepan. Bring to a simmer over medium heat, then remove from the heat, and allow to cool. Once warm to the touch, stir in the vanilla extract, and pour into a mixing bowl. Cover, and let stand at room temperature at least 8 hours., Stir in the raisins, dates, pecans, and candied fruit. Whisk together the salt, baking soda, and flour; stir into the fruit mixture until no dry lumps remain. Refrigerate 3 to 4 hours until firm., Preheat an oven to 350 degrees F (175 degrees C)., Form the mixture into golf ball-sized balls. Place onto ungreased baking sheets 1 1/2-inches apart, and flatten with your palm to 1/4-inch thick. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.	195 kcal	33 g	10 mg	2 g	2 g	3 g	105 mg	16 g	7 g	0 g	48 servings	NaN	NaN
Africa	NaN	Washington, D.C.	Ginger-Cabbage Salad	https://www.allrecipes.com/recipe/78018/ginger-cabbage-salad/	4.1	0.0	NaN	NaN	Recent research shows that it's health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C.	0.75 cup pickled ginger, 4 cups shredded cabbage, green or red, 1 cup shredded carrots, 0.5 cup peanuts, crushed, 0.25 cup mirin (sweetened Asian wine), 0.25 cup rice vinegar, 4 scallions, sliced	Combine all.	161 kcal	20 g	NaN	4 g	4 g	1 g	327 mg	11 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington, D.C.	President Andrew Jackson's Favorite Blackberry Jam Cake	https://www.allrecipes.com/recipe/231331/president-andrew-jacksons-favorite-blackberry-jam-cake/	4.0	105.0	20.0	25.0	A traditional layer cake is flavored and filled with seedless blackberry jam. Frost with your favorite cream cheese icing before serving.	2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 1.5 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup lowfat buttermilk, 1 teaspoon vanilla extract, 1.5 cups white sugar, 0.5 cup butter, at room temperature, 1 large egg, 2 large egg whites, 1.5 cups seedless blackberry jam, divided	Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper., Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl., Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture., Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans., Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks., Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.	286 kcal	55 g	27 mg	1 g	3 g	4 g	182 mg	38 g	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	Washington, D.C.	Presidential Debate Chili	https://www.allrecipes.com/recipe/229458/presidential-debate-chili/	4.7	90.0	20.0	70.0	Use cans of ranch-style beans to add some heartiness to this easy chili recipe, perfect for presidential debate watching!	1 pound ground beef, 1 cup chopped onion, 2 cloves garlic, minced, 2 (16 ounce) cans diced tomatoes, 1 cup beef broth, 1 (4 ounce) can diced green chiles, 0.75 tablespoon chili powder, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 0.5 teaspoon salt, 2 (15 ounce) cans ranch-style beans	Crumble beef into a large pot over medium-high heat; add onion and garlic. Cook and stir beef until completely browned, 7 to 10 minutes. Drain and discard excess grease. Return pot to medium-high heat., Stir diced tomatoes, beef broth, diced green chilies, chili powder, brown sugar, oregano, cumin, and salt through the beef mixture. Add beans and bring to a boil., Reduce heat to medium-low, place a cover on the pot, and simmer for 1 hour.	240 kcal	24 g	36 mg	8 g	17 g	3 g	1138 mg	7 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Simple Grilled Lamb Chops	https://www.allrecipes.com/recipe/137917/simple-grilled-lamb-chops/	4.7	136.0	10.0	6.0	These grilled lamb chops are tender, juicy, and full of flavor thanks to a garlic marinade. An easy-to-prep recipe for an impressive summer meal!	1 onion, thinly sliced, 0.25 cup distilled white vinegar, 2 tablespoons olive oil, 1 tablespoon minced garlic, 2 teaspoons salt, 0.5 teaspoon black pepper, 6 (6 ounce) lamb chops	Mix together onion, vinegar, oil, garlic, salt, and pepper in a large resealable bag. Add lamb, seal bag, and toss to coat. Marinate in the refrigerator for 2 hours., Preheat an outdoor grill for medium-high heat., Remove lamb from marinade and leave any onions on that stick to meat; discard marinade. Wrap exposed ends of bones with aluminum foil to keep them from burning., Cook on the preheated grill to desired doneness, about 3 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).	519 kcal	2 g	112 mg	0 g	25 g	18 g	861 mg	1 g	45 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Baby Back Ribs	https://www.allrecipes.com/recipe/16091/baby-back-ribs/	4.8	645.0	15.0	150.0	These baby back pork ribs marinate overnight in BBQ sauce, then bake in the oven until extra succulent, flavorful, and fall-off-the-bone tender.	2 pounds pork baby back ribs, aluminum foil, cooking spray, 1 (18 ounce) bottle barbecue sauce	Cut ribs into 4 equal portions., Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Grease each piece of foil with cooking spray., Brush ribs liberally with barbecue sauce; place each portion of ribs on a piece of foil. Wrap tightly and refrigerate for 8 hours to overnight., Preheat the oven to 300 degrees F (150 degrees C)., Bake ribs wrapped tightly in foil in the preheated oven for 2 1/2 hours. Remove ribs from foil and serve with more sauce, if desired.	697 kcal	46 g	170 mg	1 g	43 g	14 g	1607 mg	33 g	37 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Mile High Green Chili	https://www.allrecipes.com/recipe/218772/mile-high-green-chili/	4.6	300.0	30.0	270.0	This green chili is made in the slow cooker with pork, roasted tomatillos, chiles, herbs, and spices. Cream cheese is added for a creamy finish.	4 fresh tomatillos - husked, peeled, and halved, 3 Anaheim chile peppers - seeded and halved, 3 jalapeno peppers - seeded and halved lengthwise, 1 medium onion, halved, 1 green bell pepper, seeded and halved lengthwise, 2 tablespoons olive oil, divided, salt and ground black pepper to taste, 1.5 pounds pork shoulder, cut into 1-inch chunks, 0.5 (12 fluid ounce) can or bottle lager-style beer, 2 tomatoes, chopped, 4 cloves garlic, chopped, 2 tablespoons chopped fresh oregano, 1 tablespoon chopped fresh parsley, 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 beef bouillon cube, 4 ounces cream cheese at room temperature	Preheat the oven to 425 degrees F (220 degrees C)., Arrange the halved tomatillos, Anaheim chiles, jalapeños, onion, and bell pepper on a baking sheet. Drizzle vegetables with 1 tablespoon olive oil and sprinkle with salt., Roast vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-sized pieces., Heat remaining 1 tablespoon olive oil in a large skillet over high heat. Add pork and fry until browned, seasoning with salt and black pepper as it cooks, about 12 minutes. Transfer pork to a slow cooker; stir in roasted vegetables. Mix in beer, tomatoes, garlic, oregano, parsley, cumin, chili powder, and bouillon. Cover and cook on Low until pork is tender, 4 to 6 hours., About 1/2 hour before serving, place cream cheese into a bowl and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir cream cheese mixture back into the chili.	174 kcal	9 g	32 mg	2 g	8 g	5 g	210 mg	4 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Chile Colorado	https://www.allrecipes.com/recipe/45386/chile-colorado/	4.6	210.0	20.0	190.0	A traditional Chile Colorado — a Mexican stewed dish "colored red" by red chiles cooked low and slow with beef. This is comforting and delicious.	9 New Mexico dry chiles - washed, with stems and seeds removed, 3 cups water, 5 pounds boneless beef chuck roast, trimmed of fat, 0.5 cup all-purpose flour, 1 tablespoon kosher salt, 1 tablespoon black pepper, 3 tablespoons olive oil, 1 large yellow onion, chopped, 2 cups beef stock, or as needed	Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds or tough skins; set aside., Cut beef into 1- to 2-inch chunks. Combine flour, salt, and pepper in a medium bowl. Dredge beef chunks in the seasoned flour; set aside., Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove seared meat, and continue browning the remaining meat. Return reserved seared meat to the pot., Stir in puréed chile mixture. Add beef stock just to cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.	544 kcal	6 g	136 mg	1 g	34 g	16 g	624 mg	1 g	42 g	0 g	12 servings	NaN	NaN
Africa	NaN	Colorado	Colorado Bulldog	https://www.allrecipes.com/recipe/20207/colorado-bulldog/	4.1	5.0	5.0	NaN	The Colorado Bulldog is a tasty cocktail that almost resembles a root beer float — with vodka, coffee liqueur, cola, and a bit of cream over crushed ice.	1 cup crushed ice, 1 (1.5 fluid ounce) jigger vodka, 1 (1.5 fluid ounce) jigger coffee flavored liqueur, 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage, 1 fluid ounce light cream	Place ice into a tall 16-ounce glass. Pour in vodka and coffee liqueur, then fill to within 1 inch of the rim with cola. Fill to within 1/2 inch of the rim with light cream, and stir to blend.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Colorado	Quick Baby Back Ribs	https://www.allrecipes.com/recipe/76057/quick-baby-back-ribs/	4.7	65.0	15.0	50.0	Learn how to grill ribs on charcoal fast with this easy recipe for smoked baby back pork ribs cooked quickly on the grill with mesquite woodchips.	1 cup mesquite chips, soaked, 1 (2 pound) slab baby back pork ribs, 1 teaspoon salt, 1 teaspoon freshly ground pepper, 1 teaspoon Hungarian paprika, 1 teaspoon ancho chile powder, 0.5 teaspoon ground thyme, 1 cup barbeque sauce	Prepare an outdoor grill for indirect heat with a pile of charcoal on one side and nothing under the food. Once it is going, spread soaked mesquite woodchips on top of charcoal embers., Remove membrane from ribs. Combine salt, pepper, paprika, chile powder, and thyme in a small bowl; rub into ribs. Cut the slab of ribs in half., Place ribs over indirect heat; close the lid. Cook for 20 minutes, then brush ribs with barbeque sauce. Cover and continue cooking for 30 more minutes.	465 kcal	24 g	117 mg	1 g	24 g	11 g	1388 mg	16 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Colorado Green Chili (Chile Verde)	https://www.allrecipes.com/recipe/214191/colorado-green-chili-chile-verde/	4.7	95.0	20.0	75.0	Tender chunks of pork are stewed together with roasted green chiles in this classic stew.	1 tablespoon olive oil, 1.5 pounds cubed pork stew meat, salt and pepper to taste, 1 large yellow onion, diced, 4 cloves garlic, minced, 2 cups chopped, roasted green chiles, 1 (14.5 ounce) can diced tomatoes with juice, 1.5 cups tomatillo salsa, 5 cups chicken broth, 0.5 teaspoon dried oregano, 1 pinch ground cloves	Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes., Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes., After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.	323 kcal	12 g	68 mg	2 g	23 g	6 g	888 mg	6 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Buffalo Chicken Wings I	https://www.allrecipes.com/recipe/8947/buffalo-chicken-wings-i/	4.7	25.0	10.0	15.0	Deep-fried chicken wings are simmered in butter and hot sauce to pack quite a kick.	1 quart vegetable oil for deep frying, 24 chicken wings, tips removed and wings cut in half at joint, 4 tablespoons butter, 1 tablespoon distilled white vinegar, 5 tablespoons hot pepper sauce, salt and pepper to taste	Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels., Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. Serve warm.	256 kcal	0 g	46 mg	NaN	10 g	7 g	302 mg	0 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Elk Chili	https://www.allrecipes.com/recipe/42966/elk-chili/	4.5	90.0	30.0	60.0	A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread.	1.5 pounds ground elk meat, 2 large yellow onions, diced, 2 (10 ounce) cans tomato sauce, 1 (14.5 ounce) can Italian-style stewed tomatoes, 1 (15 ounce) can kidney beans, drained, 1 (4 ounce) can diced green chiles, 1.5 tablespoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon black pepper, 0.5 cup brown sugar	In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease., Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.	307 kcal	45 g	52 mg	8 g	28 g	1 g	1462 mg	29 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Colorado Buffalo Chili	https://www.allrecipes.com/recipe/154121/colorado-buffalo-chili/	4.6	520.0	30.0	490.0	This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.	1 pound ground buffalo, 0.5 teaspoon ground cumin, 1 pinch cayenne pepper, or to taste, 1 (10 ounce) can diced tomatoes with green chiles, 1 (10.75 ounce) can tomato soup, 1 (14.5 ounce) can kidney beans, drained, 1 (15 ounce) can chili beans, drained, 0.5 medium onion, chopped, 0.5 teaspoon minced garlic, 1 Anaheim chile pepper, chopped, 1 poblano chile pepper, chopped, 2 tablespoons chili powder, 1 teaspoon red pepper flakes, 1.5 teaspoons ground cumin, 0.5 teaspoon cayenne pepper, salt and ground black pepper to taste	Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease., Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.	219 kcal	30 g	39 mg	10 g	22 g	1 g	726 mg	4 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Chickpea Salad with Red Onion and Tomato	https://www.allrecipes.com/recipe/14238/chickpea-salad-with-red-onion-and-tomato/	4.5	130.0	10.0	NaN	Chilling makes all the difference in this great salad. And the generous splash of olive oil and lemon juice brings out all the great veggie flavors. The chick peas add variety and a nice texture.	19 ounces garbanzo beans, drained, 2 tablespoons red onion, chopped, 2 cloves garlic, minced, 1 tomato, chopped, 0.5 cup chopped parsley, 3 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper to taste	In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.	262 kcal	33 g	NaN	7 g	7 g	2 g	404 mg	1 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Single Crust Peach Pie	https://www.allrecipes.com/recipe/12307/single-crust-peach-pie/	4.4	80.0	30.0	NaN	Lovely, juicy peach slices are heaped over a nutmeg-butter crumble in a pastry shell, and topped with more crumble. Then it 's baked for an hour until the peaches are tender, glistening and scrumptious. Serve this pie with scoops of peach ice cream.	0.75 cup white sugar, 2 tablespoons butter, softened, 0.33333334326744 cup all-purpose flour, 0.25 teaspoon ground nutmeg, 6 fresh peaches - pitted, skinned, and sliced, 1 recipe pastry for a 9 inch single crust pie	Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches., Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.	250 kcal	38 g	8 mg	1 g	2 g	4 g	140 mg	23 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Basic High-Altitude Bread	https://www.allrecipes.com/recipe/270809/basic-high-altitude-bread/	4.9	155.0	25.0	30.0	Try this basic recipe for baking bread at high altitudes, whether you're making sandwich bread, pizza dough, or even naan!	1 cup warm water (100 degrees F/40 degrees C), 2 teaspoons active dry yeast, 3 cups bread flour, 0.25 cup coconut oil, melted, 1 tablespoon white sugar, 1 teaspoon salt	Combine water and yeast and let sit until foamy, about 10 minutes., Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour., Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan., Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes., Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.	230 kcal	35 g	NaN	1 g	6 g	6 g	293 mg	2 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Smoky Four-Pepper Salsa	https://www.allrecipes.com/recipe/140294/smoky-four-pepper-salsa/	4.8	45.0	20.0	10.0	This is an easy smoky salsa that uses 4 kinds of peppers, both sweet and hot. It can be adjusted to any degree of heat that you like!	8 ripe plum tomatoes, 1 tablespoon vegetable oil, 4 poblano peppers, 4 Anaheim chile peppers, 1 jalapeno chile pepper, or more to taste, 1 large green bell pepper, 2 tablespoons chopped cilantro leaves, 2 tablespoons white vinegar, 0.25 onion, 2 cloves garlic, 2 teaspoons salt, 0.25 teaspoon mesquite flavored liquid smoke concentrate	Preheat an outdoor grill for medium heat., Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel., Peel tomatoes and drain excess liquid. Peel and seed peppers., Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.	38 kcal	6 g	NaN	2 g	1 g	0 g	396 mg	3 g	2 g	0 g	12 servings	NaN	NaN
Africa	NaN	Colorado	Colorado Green Chili	https://www.allrecipes.com/recipe/255483/colorado-green-chili/	4.1	91.0	20.0	51.0	Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.	1 pound Hatch chile peppers, 1 tablespoon olive oil, 1 large onion, chopped, 4 cloves garlic, minced, or more to taste, 1 (14.5 ounce) can diced tomatoes, 1 tablespoon all-purpose flour, 5 cups vegetable broth, 2 tablespoons ground cumin, 2 tablespoons chili powder, or to taste, 1 teaspoon salt	Set oven rack about 6 inches from the heat source and preheat the oven's broiler., Line a baking sheet with aluminum foil; spread Hatch chile peppers on top., Cook under the preheated broiler, turning once, until the skin of the peppers has blackened and blistered, 6 to 8 minutes. Transfer to a bowl and seal tightly with plastic wrap. Let cool, about 20 minutes. Peel and seed peppers; dice flesh., Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in diced chile peppers and tomatoes. Cook until heated through, about 5 minutes. Sprinkle flour into the pot., Pour broth into the pot; add cumin, chili powder, and salt. Bring to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.	92 kcal	15 g	NaN	4 g	3 g	0 g	685 mg	7 g	3 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Fiery Fish Tacos with Crunchy Corn Salsa	https://www.allrecipes.com/recipe/74337/fiery-fish-tacos-with-crunchy-corn-salsa/	4.5	40.0	30.0	10.0	Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!	2 cups cooked corn kernels, 0.5 cup diced red onion, 1 cup peeled, diced jicama, 0.5 cup diced red bell pepper, 1 cup fresh cilantro leaves, chopped, 1 lime, juiced and zested, 2 tablespoons cayenne pepper, or to taste, 1 tablespoon ground black pepper, 2 tablespoons salt, or to taste, 6 (4 ounce) fillets tilapia, 2 tablespoons olive oil, 12 corn tortillas, warmed, 2 tablespoons sour cream, or to taste	Preheat grill for high heat., In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest., In a small bowl, combine cayenne pepper, ground black pepper, and salt., Brush each fillet with olive oil, and sprinkle with spices to taste., Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.	351 kcal	40 g	43 mg	8 g	29 g	2 g	2416 mg	4 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Asian Rainbow Trout	https://www.allrecipes.com/recipe/138041/asian-rainbow-trout/	4.6	27.0	20.0	7.0	Flavors of Asia come together in this delicious, simple recipe that I put together after asking various people what to do with rainbow trout!	4 (6 ounce) fillets boneless, skinless rainbow trout, 2 teaspoons soy sauce, salt and pepper to taste, 1 teaspoon white sugar, 1 teaspoon olive oil, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger, 4 green onions, chopped	Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside., Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.	222 kcal	3 g	99 mg	0 g	35 g	1 g	204 mg	2 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Lobster Colorado	https://www.allrecipes.com/recipe/100072/lobster-colorado/	4.9	40.0	10.0	30.0	Bacon-wrapped filet mignons are broiled and topped with lobster meat for a very special dinner. Elegant for dinner parties or a romantic dinner for two. If you desire crabmeat instead of lobster, go for it!	4 (8 ounce) filet mignon (beef tenderloin), salt and pepper to taste, 0.5 teaspoon garlic powder, 4 slices bacon, 0.5 cup butter, divided, 1 teaspoon OLD BAY® Seasoning, 8 ounces lobster tail, cleaned and chopped	Set oven to Broil at 500 degrees F (260 degrees C)., Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare., While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown., While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.	585 kcal	1 g	236 mg	0 g	52 g	21 g	902 mg	0 g	41 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Lamb Shank Braised in White Wine with Rosemary	https://www.allrecipes.com/recipe/68753/lamb-shank-braised-in-white-wine-with-rosemary/	4.5	180.0	10.0	170.0	Wonderfully tender, these lamb shanks are melt in your mouth juicy.	3 tablespoons olive oil, 4 lamb shanks, 5 cloves garlic, sliced, 1 small onion, chopped, 2 teaspoons chopped fresh rosemary, plus sprigs for garnish, 1 pinch salt and freshly ground black pepper, 1 cup dry white wine	In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate., Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.	369 kcal	5 g	89 mg	0 g	27 g	6 g	69 mg	1 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	From-Scratch Venison Stroganoff	https://www.allrecipes.com/recipe/126070/from-scratch-venison-stroganoff/	4.5	160.0	20.0	140.0	This venison stroganoff is baked until tender in the oven. It's wonderful served over rice or noodles.	2 pounds cubed lean venison, 3 tablespoons all-purpose flour, 3 tablespoons canola oil, 1 (8 ounce) package sliced mushrooms, 1 onion, diced, 1 (15 ounce) can tomato sauce, 0.5 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon Worcestershire sauce, 1 (8 ounce) container sour cream	Preheat oven to 350 degrees F (175 degrees C)., Toss venison cubes with flour to coat. Heat 2 tablespoons of canola oil to smoking in a large skillet. Add venison, and cook until well browned, then remove and set aside. Pour in remaining 1 tablespoon of canola oil; when hot, add mushrooms and cook until softened then stir in onion and cook until softened., Stir in the reserved venison, then add tomato sauce, garlic powder, salt, pepper, and Worcestershire sauce. Pour into a casserole dish, cover, and bake in preheated oven for 1 1/2 hours, stirring occasionally., Stir in sour cream and continue cooking until venison is tender, about 30 minutes longer.	266 kcal	9 g	98 mg	1 g	26 g	5 g	632 mg	3 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Chili Lime Chicken	https://www.allrecipes.com/recipe/273685/chili-lime-chicken/	4.6	225.0	10.0	30.0	This chili lime chicken recipe creates a flavorful pollo asado experience in the oven by first marinating chicken in a simple vinaigrette featuring lime juice and ancho and chipotle chili powders.	0.25 cup ancho chile powder, 1 tablespoon salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 0.5 teaspoon ground cumin, 0.5 teaspoon chipotle chile powder, 0.66666668653488 cup canola oil, or more as needed, 1 large lime, juiced, 8 skinless, boneless chicken breast halves	Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick., Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours., Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil., Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade., Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.	301 kcal	3 g	65 mg	1 g	24 g	2 g	930 mg	1 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Campfire Trout	https://www.allrecipes.com/recipe/105704/campfire-trout/	4.2	17.0	10.0	7.0	Seasoned trout is stuffed with green peppers, then rolled up in foil and cooked in the hot coals of a camp fire. Buttery flavor and melt-in-your-mouth texture!	4 trout, cleaned and head removed, aluminum foil, salt and pepper to taste, 4 tablespoons butter, divided, 1 medium green bell pepper, sliced, 1 clove garlic, minced	Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper, and garlic., Roll trout tightly in the foil, forming packets. Use more foil to secure each packet to a metal toasting rod for use as a handle when removing fish from the coals., Cover fish packets in red hot, smoldering coals of your campfire and cook until fish is done, 7 to 10 minutes, depending on the heat of the fire.	514 kcal	2 g	232 mg	1 g	70 g	10 g	334 mg	1 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Chili Colorado	https://www.allrecipes.com/recipe/141705/chili-colorado/	4.5	115.0	15.0	100.0	Rich and hearty, this chunky Colorado pork chili gets its sizzle from chili powder and cumin. It simmers on the stovetop for two hours to intensify its flavor.	3 tablespoons all-purpose flour, 1.5 pounds boneless pork, cut into 1 inch cubes, 1 tablespoon bacon drippings, or vegetable oil, 1 tablespoon vegetable oil, 1 tablespoon all-purpose flour, 0.25 cup chopped onion, 1 (4 ounce) can tomato sauce, 2 tablespoons chili powder, 1 teaspoon cumin, 0.5 teaspoon garlic powder, salt and black pepper to taste, 3 cups water	Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour; set aside., Heat bacon drippings and vegetable oil in a Dutch oven over medium-high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes., Stir in 1 tablespoon flour; cook and stir for 3 minutes. Stir in onion, tomato sauce, chili powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil; reduce heat to medium-low and simmer until pork is just falling apart, about 1 1/2 to 2 hours.	452 kcal	11 g	102 mg	2 g	35 g	9 g	263 mg	2 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Venison Tips and Rice	https://www.allrecipes.com/recipe/83744/venison-tips-and-rice/	4.7	40.0	15.0	25.0	This is a great recipe for your deer hunter. I'm not crazy about venison, but with this recipe, you don't taste the wild game. My father-in-law swears it's made with beef tips. Serve and see what your family thinks!!	1 tablespoon vegetable oil, 1 pound venison stew meat, 1 green bell pepper, seeded and sliced into strips, 1 red bell pepper, seeded and sliced into strips, 1 small onion, chopped, 1 (6.8 ounce) package beef flavored rice mix	Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through., Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.	331 kcal	39 g	86 mg	3 g	29 g	2 g	497 mg	5 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Working Mom's Hamentashen	https://www.allrecipes.com/recipe/27203/working-moms-hamentashen/	4.1	30.0	10.0	15.0	A tradtional Purim cookie made with the modern convenience of cake mix! For filling, use any type of preserves or poppyseed filling.	1 (18.25 ounce) package moist yellow cake mix, 1 cup all-purpose flour, 2 eggs, 2 tablespoons water, 1 cup fruit preserves, any flavor	Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets., In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary., Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.	155 kcal	30 g	16 mg	1 g	2 g	1 g	152 mg	16 g	3 g	0 g	24 servings	NaN	NaN
Africa	NaN	Colorado	High-Altitude Challah	https://www.allrecipes.com/recipe/160611/high-altitude-challah/	4.9	200.0	165.0	35.0	I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do.	0.5 cup warm water (110 degrees F/45 degrees C), 3 tablespoons white sugar, divided, 2 (.25 ounce) packages active dry yeast, 2 eggs, 2 egg yolks, 0.25 cup milk, or as needed, 0.25 cup butter or margarine, melted, 1.5 teaspoons salt, 3.5 cups all-purpose flour, 1 egg	Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes., In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour., Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough., Preheat the oven to 350 degrees F (175 degrees C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust., Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.	181 kcal	27 g	78 mg	1 g	6 g	3 g	292 mg	3 g	5 g	0 g	14 servings	NaN	NaN
Africa	NaN	Colorado	Rainbow Trout with Yogurt Sauce	https://www.allrecipes.com/recipe/12781/rainbow-trout-with-yogurt-sauce/	4.2	20.0	12.0	8.0	Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.	1 cup plain yogurt, 1 cucumber, shredded, 2 tablespoons chopped fresh dill weed, 1 teaspoon lemon zest, 1 tablespoon extra virgin olive oil, salt and pepper to taste, 4 (6 ounce) fillets rainbow trout, 1 pinch lemon pepper	In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside., Turn oven broiler on. Coat a broiler pan with non-stick cooking spray., Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.	295 kcal	5 g	94 mg	0 g	34 g	5 g	143 mg	4 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Lentil Stew	https://www.allrecipes.com/recipe/41878/lentil-stew/	4.2	50.0	15.0	35.0	Lentils are cooked with sausage, onion, and tomatoes to yield a hearty soup.	7 medium potatoes, chopped, 1 (28 ounce) can diced tomatoes, 1 large onion, chopped, 2 cloves garlic, minced, 1 pound Polish sausage, sliced, 1 (16 ounce) package lentils, salt and pepper to taste	Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes., Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.	347 kcal	45 g	27 mg	11 g	17 g	4 g	457 mg	5 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Colorado	White Bean Dip	https://www.allrecipes.com/recipe/86142/white-bean-dip/	4.2	10.0	10.0	NaN	An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.	2 (15 ounce) cans cannellini beans, rinsed and drained, 0.33333334326744 cup chopped fresh cilantro, 3 cloves garlic, crushed or to taste, 0.33333334326744 cup olive oil, 1.5 medium lemons, juiced, salt and ground black pepper to taste	In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.	133 kcal	14 g	NaN	4 g	4 g	1 g	192 mg	NaN	8 g	0 g	10 servings	NaN	NaN
Africa	NaN	Colorado	Colorado Bulldog Cocktail	https://www.allrecipes.com/recipe/222879/colorado-bulldog-cocktail/	4.0	5.0	5.0	NaN	Similar to a white Russian, the Colorado bulldog adds a splash of cola to a combination of coffee liqueur and vodka.	1 fluid ounce vodka, 1 fluid ounce coffee-flavored liqueur (such as Kahlua®), 1 cup ice, 1 tablespoon cola-flavored carbonated beverage	Combine vodka, coffee liqueur, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a rocks glass. Add cola.	178 kcal	13 g	NaN	NaN	NaN	NaN	11 mg	13 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Colorado	Bronco Burger	https://www.allrecipes.com/recipe/26592/bronco-burger/	4.6	25.0	10.0	10.0	Roasted jalapenos, onion and a few secret ingredients make these burgers spicy and irresistible. The manly man burger (not for wimps), great for NFL tailgating.	5 fresh jalapeno peppers, 4 pounds ground beef, salt and pepper to taste, 1 egg, 0.25 cup steak sauce, (e.g. Heinz 57), 0.25 cup minced white onion, 1 teaspoon hot pepper sauce (e.g. Tabasco™), 1 pinch dried oregano, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic salt, 0.25 cup crushed Fritos® corn chips, 8 large potato hamburger buns, 8 slices pepperjack cheese	Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop., In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties., Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!	682 kcal	27 g	196 mg	2 g	49 g	17 g	956 mg	1 g	40 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Delish Black Mission Figs!	https://www.allrecipes.com/recipe/228558/delish-black-mission-figs/	5.0	15.0	10.0	5.0	Fresh figs topped with goat cheese, crispy prosciutto, and a drizzle of honey are a must for your next cocktail party.	8 Black Mission figs, cut in half, 0.25 cup crumbled goat cheese, or as needed, 3 slices prosciutto, trimmed of all fat and cut into strips, 2 tablespoons honey, or to taste	Set oven rack about 6 inches from the heat source and preheat the oven's broiler., Arrange fig halves, cut sides up, on a baking sheet. Top each fig half with goat cheese; lay prosciutto strips atop goat cheese layer., Broil figs in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes., Transfer the warm figs to a serving platter and drizzle with honey.	197 kcal	28 g	21 mg	3 g	6 g	4 g	283 mg	25 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Barley and Mushrooms with Beans	https://www.allrecipes.com/recipe/50501/barley-and-mushrooms-with-beans/	4.2	75.0	15.0	60.0	Grains, legumes, and vegetables - this dish has it all!	1 teaspoon olive oil, 3 cups sliced fresh mushrooms, 1 cup chopped onion, 0.5 cup chopped celery, 2 cloves garlic, minced, 0.5 cup uncooked barley, 3 cups vegetable broth, 1 (15.5 ounce) can white beans, drained	Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender., Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender., Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.	202 kcal	39 g	NaN	9 g	9 g	0 g	245 mg	4 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Venison and Wild Rice Stuffed Acorn Squash	https://www.allrecipes.com/recipe/115014/venison-and-wild-rice-stuffed-acorn-squash/	4.7	70.0	15.0	55.0	Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.	0.33333334326744 cup wild rice, 2.6666669845581 cups water, 1 acorn squash, halved and seeded, 0.33333334326744 cup cranberries, 0.5 pound ground venison, 0.5 cup brown sugar, 1 teaspoon cinnamon, 0.5 teaspoon nutmeg, 1 pinch Salt and pepper to taste, 0.25 cup butter	Preheat oven to 400 degrees F (200 degrees C)., Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes., Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside., Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly., Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper., Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.	367 kcal	52 g	70 mg	3 g	14 g	8 g	114 mg	30 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Colorado	Colorado Mexican Rice	https://www.allrecipes.com/recipe/42112/colorado-mexican-rice/	3.9	40.0	20.0	20.0	Rice is flavored with a blend of pureed roasted vegetables and sauteed with peas, carrots, and tomatoes. Melted manchego cheese finishes off the dish!	2 cups water, 1 cup uncooked white rice, 4 medium tomatoes, halved, 0.5 medium onion, 1 clove garlic, peeled, 0.25 cup olive oil, 0.5 cup fresh shelled green peas, 2 carrots, chopped, 1 small potato, peeled and chopped, 0.5 cup sour cream, 1 bunch fresh cilantro, chopped, 1 serrano pepper, chopped, salt to taste, 4 ounces manchego cheese	Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet., Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes., Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely., Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice., Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.	359 kcal	40 g	22 mg	4 g	9 g	7 g	301 mg	5 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Instant Pot® Colorado Chile Verde	https://www.allrecipes.com/recipe/276653/instant-pot-colorado-chile-verde/	4.8	80.0	15.0	50.0	Cooked in the Instant Pot®, this Colorado chile verde recipe is flavored with Hatch chiles and can be served with bread, tortillas, rice, or even over a breakfast burrito!	1 tablespoon olive oil, 1 pound chicken breasts, cubed, or more to taste, 0.5 large onion, diced, 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste, 3 cloves garlic, minced, 1 tablespoon ground cumin, 0.5 teaspoon salt, 0.5 teaspoon freshly ground black pepper, 2 cups chicken broth, 1 (16 ounce) jar salsa verde (green salsa), 1 (15.5 ounce) can white beans, drained and rinsed, 2 ears corn, kernels cut from cob, 0.25 cup minced cilantro, 0.25 cup all-purpose flour, 1 tablespoon potato starch, 2 tablespoons cold water, 1 lime, cut into wedges	Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode., Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.	337 kcal	49 g	34 mg	10 g	27 g	1 g	666 mg	5 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Air Fryer Chile Verde Burritos	https://www.allrecipes.com/recipe/280234/air-fryer-chile-verde-burritos/	5.0	30.0	10.0	20.0	Try these small chile verde burritos made in the air fryer with leftover pulled pork for a quick and easy lunch or dinner.	2 cups finely chopped leftover pulled pork, 1 cup salsa verde, 2 tablespoons cojita cheese, 10 (6 inch) flour tortillas, cooking spray	Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions., Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined., Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas., Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray., Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.	180 kcal	19 g	34 mg	1 g	13 g	2 g	603 mg	1 g	5 g	0 g	10 servings	NaN	NaN
Africa	NaN	Colorado	New Colorado Omelet	https://www.allrecipes.com/recipe/220395/new-colorado-omelet/	4.6	30.0	15.0	15.0	An omelet stuffed with bacon, turkey, tomato, and cheese is served topped with prepared hollandaise sauce in this quick brunch or lunch dish.	1 slice bacon, 3 eggs, 0.25 cup milk, 2 teaspoons vegetable oil, 0.5 large tomato, diced, 2 thin slices tomato, halved, 5 ounces thinly sliced deli turkey, 0.25 cup shredded Monterey Jack cheese, 0.25 cup prepared hollandaise sauce, 1 pinch dried parsley	Place bacon into a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, allow to cool, and crumble the bacon., Preheat the oven's broiler and set the oven rack about 6 inches from the heat source., Whisk eggs and milk in a bowl until smooth., Heat vegetable oil in an omelet pan or skillet over medium heat and pour in egg mixture. Swirl the pan to coat the bottom of the skillet evenly with the eggs. Cook until the omelet is barely set but the edges are not hard, 1 to 2 minutes., Gently flip the omelet over and cook the other side, about 1 more minute., Place omelet onto a broiler-safe baking sheet; top the omelet with crumbled bacon, diced tomato, deli turkey, and Monterey Jack cheese., Fold the omelet in half to enclose the fillings and place the omelet under the broiler until the cheese bubbles, about 2 minutes., Place omelet onto a serving platter and arrange the tomato slices on the omelet. Pour hollandaise sauce over the omelet and sprinkle with parsley flakes to serve.	402 kcal	7 g	418 mg	1 g	29 g	13 g	1213 mg	4 g	29 g	0 g	2 servings	NaN	NaN
Africa	NaN	Colorado	Bill's Smoked BBQ Baby Back Ribs	https://www.allrecipes.com/recipe/86976/bills-smoked-bbq-baby-back-ribs/	4.5	485.0	5.0	480.0	Apple juice and garlic add flavor to these fall-off-the-bone ribs that are smoked for 7 hours.	5 pounds baby back pork ribs, 0.5 gallon apple juice, 1 head garlic, separated into cloves, 1 tablespoon granulated garlic, 2 cups barbeque sauce	Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C)., Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes., Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally., Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.	1091 kcal	87 g	234 mg	2 g	49 g	22 g	1334 mg	69 g	60 g	0 g	5 servings	NaN	NaN
Africa	NaN	Colorado	Tomatillo Pork Roast	https://www.allrecipes.com/recipe/256064/tomatillo-pork-roast/	3.7	375.0	15.0	360.0	Pork roast is slow-cooked with tomatillo, brown rice, and chile peppers in this comforting dish best served with tortillas and avocado.	2 cups brown rice, 2 cups water, 1 (14 ounce) can diced tomatoes, 1 large onion, sliced, 1 (8 ounce) can diced green chile peppers, 2 dried ancho chile peppers, 2 cubes chicken bouillon, 1 teaspoon dried oregano, 0.25 teaspoon ground cloves, 1 (2 pound) pork loin roast, salt and ground black pepper to taste, 1 (16 ounce) jar salsa verde (green salsa) with tomatillo	Preheat oven to 250 degrees F (120 degrees C)., Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven., Bake in the preheated oven for 6 hours., Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.	297 kcal	38 g	44 mg	3 g	20 g	2 g	756 mg	4 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Colorado	Rocky Mountain Stew	https://www.allrecipes.com/recipe/25675/rocky-mountain-stew/	4.6	195.0	15.0	180.0	Beef sirloin simmered with paprika, garlic and Worcestershire is combined with carrots, potatoes and tiny whole onions in this thick stew.	2 tablespoons vegetable oil, 2 pounds sirloin tips, cubed, 4.3299999237061 cups water, divided, 1 tablespoon salt, 1 teaspoon lemon juice, 0.25 teaspoon paprika, 1 clove garlic, crushed, 1 teaspoon white sugar, 1 teaspoon Worcestershire sauce, 1 bay leaf, 4 potatoes, quartered, 6 carrots, cut into 2 inch pieces, 1 (14.5 ounce) can tiny whole onions, 0.25 cup all-purpose flour, 0.5 (10 ounce) package frozen green peas, thawed	In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours., Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes., Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.	281 kcal	26 g	45 mg	4 g	17 g	4 g	920 mg	5 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Colorado	Anasazi Bean Chili	https://www.allrecipes.com/recipe/285691/anasazi-bean-chili/	NaN	990.0	20.0	490.0	Reddish-brown, spotted Anasazi beans combine with corn, chile peppers, and tomatoes in this tasty slow cooker chili hailing from the Western slopes of Colorado.	2 cups Anasazi beans, 4 cups water, 2 tablespoons extra-virgin olive oil, 1 medium onion, chopped, 2 tablespoons chopped garlic, 2 cups chicken broth, 2 cups chopped green chile peppers, 4 ears sweet corn, shucked and kernels cut off, 4 medium tomatoes, chopped, 1 ham hock, 1 (6 ounce) can tomato paste, salt and ground black pepper to taste	Wash and drain Anasazi beans. Place in a slow cooker with 4 cups water and soak 8 hours to overnight., When ready to cook, heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds., Skim foam off the top of the beans. Add onion-garlic mixture, chicken broth, chile peppers, corn kernels, tomatoes, ham hock, tomato paste, salt, and pepper. Cook on Low until beans are tender, about 8 hours.	233 kcal	34 g	12 mg	7 g	11 g	2 g	334 mg	7 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Colorado	Trout with Fiddlehead Ferns	https://www.allrecipes.com/recipe/29532/trout-with-fiddlehead-ferns/	3.9	40.0	10.0	30.0	Celebrate the spring season with fresh trout stuffed with a savory fiddlehead stuffing. A simple recipe that is simply delicious.	1 whole trout, cleaned, 2 tablespoons margarine, divided, 1 tablespoon all-purpose flour, salt and pepper to taste, 4 ounces fiddleheads, chopped, 1 teaspoon dried tarragon, 1 tablespoon lemon juice, 0.25 cup dry white wine, 0.5 cup dry bread crumbs, 1 beaten egg	Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet., Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture., Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet., Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.	504 kcal	28 g	194 mg	1 g	45 g	4 g	412 mg	3 g	21 g	0 g	2 servings	NaN	NaN
Africa	NaN	Colorado	Chile Colorado II	https://www.allrecipes.com/recipe/54599/chile-colorado-ii/	4.1	200.0	20.0	180.0	Cubed beef chuck roast braised with tomatoes, beer, green chilies, and spices. Serve with tortillas and rice. A firehouse favorite that is sure to become a favorite in your house, too!	2 tablespoons vegetable oil for browning, 5 pounds beef chuck, cut into 1 1/2-inch cubes, flour for dredging, 2 (28 ounce) cans whole peeled tomatoes, mashed, 2 (7 ounce) cans diced green chilies, 12 serrano chiles, finely chopped, 2 small yellow onions, finely chopped, 12 fluid ounces beer, 20 fluid ounces water, 2 tablespoons cumin, 1 bunch cilantro, chopped, salt and pepper to taste	Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.	755 kcal	28 g	172 mg	5 g	49 g	18 g	1646 mg	10 g	48 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Grilled Tex-Mex Fish Tacos	https://www.allrecipes.com/recipe/278967/grilled-tex-mex-fish-tacos/	4.0	55.0	15.0	10.0	Full of spicy, zesty, Tex-Mex flavor, these grilled fish tacos come with a creamy chipotle spread that's as easy as it is delicious.	0.25 cup olive oil, 0.25 cup chili powder, 2 teaspoons Mexican oregano, 2 teaspoons cumin seeds, toasted and ground, 1 teaspoon ground chipotle chile powder, 1 teaspoon salt, 1 teaspoon ground coriander, 1 lime, zested and juiced, 1.5 pounds tilapia fillets, 0.5 (8 ounce) package cream cheese, softened, 2 tablespoons plain yogurt, 2 cloves garlic, minced, 1 chipotle pepper in adobo sauce, or more to taste, 0.5 teaspoon ground cumin, 2 tablespoons olive oil, 12 (6 inch) corn tortillas, warmed	Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours., Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside., Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket., Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes., Serve on warm tortillas with chipotle spread.	444 kcal	30 g	63 mg	6 g	29 g	7 g	591 mg	2 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Rich's Green Chili	https://www.allrecipes.com/recipe/266316/richs-green-chili/	NaN	85.0	25.0	60.0	Fire-roasted Hatch chile peppers are the star of this green pork shoulder chili inspired by Colorado tradition.	1 tablespoon extra-virgin olive oil, 1.5 pounds pork shoulder, cubed, 1 large yellow onion, diced, 8 cloves garlic, minced, 1 tomato, cut into large chunks, 32 ounces frozen fire-roasted Hatch chile peppers, 1 (12 fluid ounce) bottle light beer, 1.5 cups tomatillo salsa, 0.5 (14.5 ounce) can diced tomatoes, drained, 1.5 teaspoons salt, 1.5 teaspoons ground black pepper, 1 teaspoon oregano, 1 pinch ground cloves, 0.5 (8 ounce) package shredded sharp Cheddar cheese	Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside., Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more., Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes., Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.	308 kcal	19 g	62 mg	2 g	22 g	6 g	1022 mg	8 g	14 g	0 g	6 servings	NaN	NaN
Africa	NaN	Colorado	Cold Melon Salsa	https://www.allrecipes.com/recipe/74022/cold-melon-salsa/	3.5	260.0	20.0	NaN	This salsa recipe uses an unusual combination of ingredients - melons, onions, jalapenos, etc. It's a wonderful item to serve at parties as a dip with your favorite taco chips. Also great when eaten with fish, or even as a topping to a salad.	3 tomatoes, seeded and finely diced, 0.5 honeydew melon, peeled and finely diced, 1 cantaloupe, peeled and finely diced, 1 cup minced red onion, 0.5 jalapeno pepper, minced, 0.5 cup chopped fresh cilantro, 3 tablespoons fresh orange juice, 0.5 cup finely chopped almonds, 0.5 teaspoon salt, 2 tablespoons fresh lime juice	In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.	125 kcal	20 g	NaN	3 g	4 g	0 g	176 mg	15 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Colorado	Saint Charles Mesa Sun-Kissed Chili	https://www.allrecipes.com/recipe/255258/saint-charles-mesa-sun-kissed-chili/	5.0	166.0	35.0	111.0	Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.	1.5 tablespoons ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon dried cilantro, 0.5 teaspoon garlic and herb seasoning, 0.5 teaspoon Italian seasoning, 0.5 teaspoon ground cayenne pepper, 0.5 teaspoon fennel seed, 2 pounds pork loin, 2 tablespoons olive oil, divided, 5 cups chicken broth, divided, 0.5 cup rose wine, 4 large red and green Pueblo chile peppers, 6 tomatillos, husked and halved, 1 onion, chopped, 3 cloves garlic, chopped, 1 (14.5 ounce) can diced tomatoes in juice, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 1 tablespoon potato starch, 2 teaspoons cold water	Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin., Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate., Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour., Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool., Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top., Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice., Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos., Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth., Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat., Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover., Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions., Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.	183 kcal	8 g	45 mg	1 g	17 g	2 g	692 mg	4 g	8 g	0 g	10 servings	NaN	NaN
Africa	NaN	Arizona	The Best Vegetarian Chili in the World	https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/	4.7	75.0	15.0	60.0	This vegetarian chili is packed with beans, corn, tomatoes, and bell peppers. Jalapeños, green chiles, and chili powder kick things up a notch!	1 tablespoon olive oil, 0.5 medium onion, chopped, 2 tablespoons dried oregano, 1 tablespoon salt, 1 teaspoon ground cumin, 2 bay leaves, 2 stalks celery, chopped, 2 green bell peppers, chopped, 2 jalapeno peppers, chopped, 3 cloves garlic, chopped, 2 (4 ounce) cans chopped green chile peppers, drained, 2 (12 ounce) packages vegetarian burger crumbles, 3 (28 ounce) cans whole peeled tomatoes, crushed, 0.25 cup chili powder, 1 tablespoon ground black pepper, 1 (15 ounce) can kidney beans, drained, 1 (15 ounce) can garbanzo beans, drained, 1 (15 ounce) can black beans, 1 (15 ounce) can whole kernel corn	Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, jalapeños, and garlic. Add green chile peppers and cook until heated through. Stir in vegetarian burger crumbles; reduce heat to low, cover pot, and simmer for 5 minutes., Stir in tomatoes; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes., Stir in the corn, and continue cooking for 5 minutes before serving.	391 kcal	59 g	NaN	18 g	28 g	1 g	2571 mg	12 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arizona	Black Bean and Corn Salad	https://www.allrecipes.com/recipe/13933/black-bean-and-corn-salad-ii/	4.7	25.0	25.0	NaN	This black bean and corn salad is very colorful and includes a delicious lime and garlic dressing. Makes a great side dish for any occasion.	0.5 cup olive oil, 0.33333334326744 cup fresh lime juice, 1 clove garlic, minced, 1 teaspoon salt, 0.125 teaspoon ground cayenne pepper, 2 (15 ounce) cans black beans, rinsed and drained, 1.5 cups frozen corn kernels, 1 avocado - peeled, pitted and diced, 1 red bell pepper, chopped, 2 tomatoes, chopped, 6 green onions, thinly sliced, 0.5 cup chopped fresh cilantro	Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined., Combine in a salad bowl beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro., Shake dressing again, pour over salad, and toss to coat.	391 kcal	35 g	NaN	12 g	11 g	3 g	830 mg	4 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arizona	Fry Bread	https://www.allrecipes.com/recipe/6880/fry-bread-i/	4.5	40.0	15.0	25.0	Fry bread is easy to make with this 4-ingredient dough recipe. The fried bread is perfectly crisp outside and soft inside — so good with jam or honey!	4 cups shortening for frying, 4 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt, 1.5 cups warm water (110 degrees F/45 degrees C)	Heat shortening in a heavy saucepan to 350 degrees F (175 degrees C)., Combine flour, baking powder, and salt in a large bowl., Stir in warm water and knead until soft but not sticky., Shape dough into twelve 3-inch diameter ball. Flatten into 1/2-inch-thick patties, and make a small hole in the center of each patty., Fry in 1-inch deep hot shortening one at a time until golden brown, 1 to 2 minutes per side. Drain on paper towels.	217 kcal	32 g	NaN	1 g	4 g	1 g	220 mg	0 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Arizona	Fabulous Wet Burritos	https://www.allrecipes.com/recipe/70404/fabulous-wet-burritos/	4.5	45.0	15.0	30.0	A wet burrito recipe made with flour tortillas filled with ground beef, refried beans, and chiles — topped with a generous amount of sauce and cheese.	1 pound ground beef, 0.5 cup chopped onion, 1 clove garlic, minced, 0.5 teaspoon cumin, 0.25 teaspoon salt, 0.125 teaspoon pepper, 1 (16 ounce) can refried beans, 1 (4.5 ounce) can diced green chile peppers, 1 (15 ounce) can chili without beans, 1 (10.5 ounce) can condensed tomato soup, 1 (10 ounce) can enchilada sauce, 6 (12 inch) flour tortillas, warmed, 2 cups shredded lettuce, divided, 1 cup chopped tomatoes, divided, 2 cups shredded Mexican cheese blend, divided, 0.5 cup chopped green onions, divided	Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion and cook until translucent. Drain grease, and season with garlic, cumin, salt, and pepper. Stir in refried beans and green chilies until well blended. Turn off heat but keep warm., Combine canned chili, condensed soup, and enchilada sauce in a saucepan. Mix well and cook over medium heat until heated through. Turn off the heat and keep warm., Place warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with a portion of lettuce and tomato to your liking. Roll up tortilla around the filling, while tucking in the sides. Spoon a generous amount of the sauce over the top and sprinkle with a portion of cheese and green onions. Heat in the microwave until cheese is melted, about 30 seconds. Repeat with remaining tortillas and fillings.	916 kcal	92 g	123 mg	10 g	44 g	20 g	2285 mg	10 g	42 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arizona	Delicious Black Bean Burritos	https://www.allrecipes.com/recipe/14041/delicious-black-bean-burritos/	4.5	25.0	10.0	15.0	These black bean burritos with onion, bell pepper, garlic, and jalapeño are deliciously rich and creamy thanks to the addition of cream cheese.	2 (10 inch) flour tortillas, 2 tablespoons vegetable oil, 1 small onion, chopped, 0.5 red bell pepper, chopped, 1 teaspoon minced garlic, 1 teaspoon minced jalapeno peppers, 1 (15 ounce) can black beans, rinsed and drained, 3 ounces cream cheese, cubed, 0.5 teaspoon salt, 2 tablespoons chopped fresh cilantro	Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in foil., Bake wrapped tortillas in the preheated oven until heated through, about 15 minutes., Meanwhile, heat oil in a 10-inch skillet over medium heat. Add onion, bell pepper, garlic, and jalapeño; cook and stir for 2 minutes. Stir in beans and cook until heated through, about 3 minutes. Stir in cream cheese and salt; cook, stirring occasionally, for 2 minutes. Stir in cilantro., Spoon filling in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito. Serve immediately.	692 kcal	70 g	47 mg	15 g	21 g	13 g	1803 mg	4 g	36 g	0 g	2 servings	NaN	NaN
Africa	NaN	Arizona	Hatch Chili	https://www.allrecipes.com/recipe/266314/hatch-chili/	4.7	290.0	20.0	250.0	Roasted Hatch green chiles are slow-cooked with pork roast, onions, and tomatoes in this simple Hatch chili recipe that never fails to please.	1 pound Hatch chile peppers, halved and seeded, 1 (3 pound) boneless pork roast, cubed, 2 cups all-purpose flour, 3 tablespoons salt, divided, 3 tablespoons coarsely ground black pepper, divided, 0.25 cup vegetable oil, 2 cups chicken stock, 1 (15 ounce) can diced tomatoes with green chile peppers, 1 large sweet onion, chopped, 2 tablespoons ground cumin, 3 cloves garlic	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet., Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces., Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High., Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.	360 kcal	36 g	61 mg	4 g	26 g	2 g	3165 mg	4 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arizona	Black Bean and Corn Quesadillas	https://www.allrecipes.com/recipe/104850/black-bean-and-corn-quesadillas/	4.6	40.0	10.0	30.0	These black bean quesadillas are filled with a slightly sweet and spicy mix of corn, salsa, and Monterey Jack cheese for an easy vegetarian meal.	2 teaspoons olive oil, 3 tablespoons finely chopped onion, 1 (15.5 ounce) can black beans, drained and rinsed, 1 (10 ounce) can whole kernel corn, drained, 0.25 cup salsa, 1 tablespoon brown sugar, 0.25 teaspoon red pepper flakes, 2 tablespoons butter, or as needed, 8 (8 inch) flour tortillas, 1.5 cups shredded Monterey Jack cheese	Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat., Melt about 1 1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with 1/4 of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.	363 kcal	46 g	27 mg	6 g	14 g	7 g	733 mg	3 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arizona	Authentic Huevos Rancheros	https://www.allrecipes.com/recipe/57947/authentic-huevos-rancheros/	4.0	20.0	10.0	10.0	This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.	2 tablespoons vegetable oil, 4 (6 inch) corn tortillas, 1 cup refried beans with green chilies, 1 teaspoon butter, 4 eggs, 1 cup shredded Cheddar cheese, 8 slices bacon, cooked and crumbled, 0.5 cup salsa	Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease., Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all., Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.	494 kcal	24 g	248 mg	5 g	27 g	13 g	1194 mg	2 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	Arizona	Jiffy Corn Casserole	https://www.allrecipes.com/recipe/274670/jiffy-corn-casserole/	4.7	70.0	20.0	50.0	This award-winning corn casserole is colorful and a bit spicy, made with green chiles, pimentos, Cheddar cheese, and sour cream.	0.25 cup butter, 1 large onion, diced, 0.5 large green bell pepper, diced, 1 (4 ounce) jar chopped pimento peppers, 2 eggs, 1 (8 ounce) package corn muffin mix (such as Jiffy®), 1 (4 ounce) can diced green chiles, 1 (15.25 ounce) can whole kernel corn, with liquid, 1 (15.25 ounce) can creamed corn, 1 pint sour cream, 1 cup shredded Cheddar cheese	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan., Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes., Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese., Bake in the preheated oven until casserole is firm, about 45 minutes.	527 kcal	47 g	125 mg	3 g	16 g	19 g	993 mg	11 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arizona	Fry Bread Tacos II	https://www.allrecipes.com/recipe/50435/fry-bread-tacos-ii/	4.6	47.0	20.0	22.0	A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house.	1 (15.5 ounce) can pinto beans, with liquid, 0.5 cup picante sauce, divided, 1 pound ground beef, 1 (1.25 ounce) package taco seasoning mix, 2 cups all-purpose flour, or more as needed, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk, oil for frying, 2 cups shredded iceberg lettuce, 1 cup shredded Cheddar cheese	Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes., Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread., In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough., On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center., Heat 1 1/2 inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels., Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.	808 kcal	77 g	103 mg	7 g	40 g	14 g	2255 mg	6 g	37 g	0 g	4 servings	NaN	NaN
Africa	NaN	Arizona	Shredded Beef Chimichangas	https://www.allrecipes.com/recipe/44125/shredded-beef-chimichangas/	4.5	190.0	10.0	180.0	Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.	2 pounds boneless beef chuck roast, trimmed of fat, 0.25 cup water, 1.5 cups beef broth, 3 tablespoons red wine vinegar, 2 tablespoons chili powder, 1 teaspoon ground cumin, 4 (8 inch) flour tortilla, 3 tablespoons butter, melted, 1 cup salsa, 0.5 cup shredded Monterey Jack cheese, 0.5 cup sour cream	Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices., Preheat oven to 500 degrees F (260 degrees C)., Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan., Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.	714 kcal	36 g	151 mg	4 g	38 g	22 g	1176 mg	2 g	47 g	0 g	4 servings	NaN	NaN
Africa	NaN	Arizona	Basic Margarita	https://www.allrecipes.com/recipe/20686/basic-margarita/	4.1	5.0	3.0	NaN	It's back to basics with tequila, triple sec, limeade, salt and ice.	5 fluid ounces tequila, 3 fluid ounces triple sec, 2 (6 ounce) cans frozen limeade concentrate, 4 cups ice cubes, coarse salt	Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt., In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	4 servings	NaN	NaN
Africa	NaN	Arizona	Sweet Onion Pie	https://www.allrecipes.com/recipe/18334/sweet-onion-pie/	4.6	50.0	15.0	35.0	This delicious onion pie has a buttery cracker crumb crust and is stuffed with sweet onions, garlic, chives, and Cheddar cheese.	1.5 cups buttery round crackers, crumbled, 6 tablespoons butter, softened, 2 cups thinly sliced sweet onions, 2 cloves garlic, minced, 1 tablespoon minced fresh chives, 0.75 cup whole milk, 2 eggs, 0.5 teaspoon salt, 0.75 cup shredded Cheddar cheese, 1 pinch paprika, 1 tablespoon chopped fresh parsley	Preheat the oven to 350 degrees F (175 degrees C)., Combine crackers and 4 tablespoons of butter in a mixing bowl until well blended. Press into the bottom and 1 inch up the sides of an 8-inch pie plate to form a crust. Refrigerate until needed., Melt remaining 2 tablespoons butter in a heavy skillet over medium heat. Sauté onions and garlic slowly until tender, about 12 minutes; spoon into prepared crust., Beat eggs, whole milk, chives, and salt in a bowl until blended; pour over the onions and sprinkle with cheese and paprika., Bake in the preheated oven for 35 minutes, or until a knife comes out clean. Garnish with parsley and serve hot or at room temperature.	291 kcal	16 g	122 mg	1 g	8 g	13 g	502 mg	4 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arizona	Adobo Sirloin	https://www.allrecipes.com/recipe/16285/adobo-sirloin/	4.4	90.0	15.0	15.0	This grilled Adobo steak is full of flavor thanks to chipotle chiles, cumin, and lime juice. Perfect for a backyard barbecue.	1 medium lime, juiced, 1 tablespoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 2 tablespoons finely chopped canned chipotle peppers in adobo sauce, 2 tablespoons adobo sauce, or to taste, 4 (8 ounce) beef sirloin steaks, salt and pepper to taste	Whisk lime juice, garlic, oregano, and cumin together in a small bowl. Stir in adobo peppers and adobo sauce., Pierce steaks on both sides with a sharp knife; sprinkle with salt and pepper. Place steaks into a glass baking dish. Pour adobo marinade over top; turn steaks until well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 2 hours., When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate., Remove steaks from marinade and shake off excess. Discard remaining marinade., Grill steaks on the preheated grill for 6 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.	342 kcal	4 g	120 mg	1 g	38 g	7 g	429 mg	0 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Arizona	Chicken Chimichangas	https://www.allrecipes.com/recipe/23314/chicken-chimichangas/	4.5	45.0	20.0	25.0	Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.	1.5 cups chicken broth, 1 cup uncooked long-grain rice, 0.5 cup red enchilada sauce, 1.5 onion, diced, divided, 6 (12 inch) flour tortillas, 4 cups diced cooked chicken breast, divided, 1 pound Monterey Jack cheese, shredded, divided, 1 (6 ounce) can sliced black olives, 4 cups refried beans, divided, 0.25 cup vegetable oil, 3 avocados, peeled and pitted, 0.5 cup finely chopped cilantro, 2 tablespoons lemon juice, 3 green onions, diced, 0.25 cup finely chopped jalapeno chile peppers, 1 tomato, diced, 2 cups shredded lettuce, 1 cup sour cream, 2 cups shredded Cheddar cheese	In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender., Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold)., When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over., Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels., To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.	1595 kcal	133 g	215 mg	22 g	80 g	37 g	2322 mg	6 g	84 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arizona	Sopapillas	https://www.allrecipes.com/recipe/39935/sopapillas/	4.5	22.0	15.0	7.0	This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top, like honey or cinnamon-sugar.	2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons shortening, 0.75 cup water, 2 cups vegetable oil for frying	In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside., Heat oil in deep-fryer to 375 degrees F (190 degrees C)., On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.	127 kcal	16 g	NaN	1 g	2 g	1 g	254 mg	0 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Arizona	Spicy Flank Steak	https://www.allrecipes.com/recipe/87048/spicy-flank-steak/	4.1	40.0	10.0	10.0	This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping!	2 teaspoons paprika, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon garlic salt, 1 pinch ground black pepper, 2 pounds flank steak, cut into strips, 0.5 cup Ranch dressing	In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator., Preheat the oven broiler. Lightly grease a baking sheet., Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.	240 kcal	2 g	39 mg	1 g	19 g	4 g	530 mg	1 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arizona	Spiced Pumpkin Cider Martini	https://www.allrecipes.com/recipe/267083/spiced-pumpkin-cider-martini/	NaN	5.0	5.0	NaN	Get your Halloween flavors in a cocktail with this quick and easy spiced pumpkin cider martini!	0.5 cup ice, or as needed, 3 ounces apple cider, 1.5 fluid ounces pumpkin-flavored vodka, 0.75 fluid ounce spiced rum, 1 pinch ground cinnamon, 1 lime wedge, 1 cinnamon stick	Add ice to a cocktail shaker. Add cider, vodka, and rum; shake well until chilled., Shake cinnamon into a small plate. Rub lime wedge around the edge of a martini glass. Dip edge of glass into cinnamon., Strain cocktail into martini glass; garnish with lime wedge and cinnamon stick.	219 kcal	21 g	NaN	4 g	1 g	NaN	12 mg	11 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Arizona	Arizona Roadhouse Chili	https://www.allrecipes.com/recipe/228924/arizona-roadhouse-chili/	3.8	750.0	20.0	250.0	Red bell peppers, jalapeno peppers, Anaheim chile peppers, poblano chile peppers, and Guajillo chili powder combine to deliver heat and flavor to this Arizona-style chili.	1 pound dried pinto beans, 1 pound 90%-lean ground beef, 2 large sweet onions, diced, 3 cups diced celery, 3 carrots, peeled and diced, 6 cloves garlic, minced, 2 red bell peppers, diced, 4 jalapeno peppers, seeded and minced, 2 Anaheim peppers, seeded and diced, 2 poblano peppers, seeded and diced, 1 quart diced tomatoes, 2 tablespoons guajillo chile powder, 1.5 tablespoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 0.25 teaspoon ground cinnamon, 2 tablespoons hot pepper sauce, 1 tablespoon beef bouillon granules, water, as needed, 2 teaspoons masa harina flour (Mexican corn masa mix), 2 teaspoons salt	Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight., Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot., Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours., Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.	393 kcal	53 g	42 mg	18 g	27 g	3 g	1139 mg	10 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Arizona	Margaritas with a Bite	https://www.allrecipes.com/recipe/32409/margaritas-with-a-bite/	4.8	7.0	7.0	NaN	Blend, blend, blend! These margaritas are great for hot summer days, as they melt slowly staying nice and COLD! Serve with or without salt.	8 (1.5 fluid ounce) jiggers gold tequila, 4 (1.5 fluid ounce) jiggers triple sec, 0.75 (12 fluid ounce) can frozen limeade concentrate, 4 cups ice	In a blender, combine tequila, triple sec and limeade concentrate. Fill blender to the top with ice. Blend, adding additional ice while blending, until thick and smooth. Pour into glasses and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	4 servings	NaN	NaN
Africa	NaN	Arizona	Arizona Cactus and Beans	https://www.allrecipes.com/recipe/255084/arizona-cactus-and-beans/	4.0	33.0	15.0	18.0	This quick and easy Arizona-style side dish is filled with flavors from the American Southwest such as prickly pear cactus and pinto beans.	2 teaspoons vegetable oil, 2 potatoes, cut into small rectangles, 1 cup shredded carrots, 2.5 (15 ounce) jars nopalitos cactus, drained, 1 tablespoon chili powder, 2 cloves garlic, minced, 2 teaspoons fenugreek seeds, 2 teaspoons ground coriander, 0.5 teaspoon ground cumin, 1 (15 ounce) can pinto beans	Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes., Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.	160 kcal	30 g	NaN	10 g	7 g	0 g	217 mg	2 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Arizona	Pico de Gallo Chicken Quesadillas	https://www.allrecipes.com/recipe/8818/pico-de-gallo-chicken-quesadillas/	4.7	55.0	25.0	30.0	Pico de gallo combines with Jack cheese and a saute of chicken, onion and green pepper to fill these grilled tortilla sandwiches.	2 tomatoes, diced, 1 onion, finely chopped, 2 limes, juiced, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper, seeded and minced, salt and pepper to taste, 2 tablespoons olive oil, divided, 2 skinless, boneless chicken breast halves - cut into strips, 0.5 onion, thinly sliced, 1 green bell pepper, thinly sliced, 2 cloves garlic, minced, 4 (12 inch) flour tortillas, 1 cup shredded Monterey Jack cheese, 0.25 cup sour cream, for topping	In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside., In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside., Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm., In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.	673 kcal	73 g	65 mg	7 g	31 g	11 g	979 mg	7 g	29 g	0 g	4 servings	NaN	NaN
Africa	NaN	North Carolina	Eastern North Carolina BBQ Sauce	https://www.allrecipes.com/recipe/58486/eastern-north-carolina-bbq-sauce/	4.5	1445.0	5.0	NaN	This Carolina vinegar BBQ sauce requires no cooking and is simple to make with cider vinegar, white vinegar, brown sugar, cayenne, and hot sauce.	1 cup white vinegar, 1 cup cider vinegar, 1 tablespoon brown sugar, 1 tablespoon cayenne pepper, 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste, 1 teaspoon salt, 1 teaspoon ground black pepper	Combine white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt, and pepper in a jar or bottle with a tight-fitting lid; shake well., Refrigerate sauce, shaking occasionally, until flavors blend, 1 to 2 days. Store in the refrigerator for up to 2 months.	4 kcal	1 g	NaN	0 g	NaN	NaN	76 mg	1 g	NaN	0 g	32 servings	NaN	NaN
Africa	NaN	North Carolina	Slow Cooker Carolina BBQ	https://www.allrecipes.com/recipe/148544/slow-cooker-carolina-bbq/	4.7	735.0	15.0	720.0	A perfect Carolina pulled pork recipe. Grab a slow cooker for a big pork shoulder, cider vinegar, and pepper sauce to bring Carolina to your kitchen.	1 (5 pound) bone-in pork shoulder roast, 1 tablespoon kosher salt, 0.5 teaspoon ground black pepper, or to taste, 1.5 cups apple cider vinegar, 2 tablespoons brown sugar, 1.5 tablespoons hot pepper sauce, 2 teaspoons cayenne pepper, 2 teaspoons crushed red pepper flakes	Place pork shoulder into a slow cooker and season with salt and pepper. Pour vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands., Remove pork from the slow cooker and discard any bones. Strain off the liquid, reserving 2 cups (discard any extra). Shred pork using tongs or two forks, and return to the slow cooker., Stir brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved liquid. Mix into pork in the slow cooker., Cover and keep on Low setting until serving.	293 kcal	4 g	91 mg	0 g	28 g	6 g	776 mg	3 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	North Carolina	Vinegar-Based BBQ Sauce	https://www.allrecipes.com/recipe/17742/vinegar-based-bbq-sauce/	4.6	245.0	5.0	NaN	This vinegar-based BBQ sauce made with brown sugar and hot pepper can be used to baste meat while grilling or add moisture and flavor to cooked meat.	1 cup cider vinegar, 1 tablespoon brown sugar, 1 tablespoon kosher salt, 1 teaspoon crushed red pepper flakes, 0.5 teaspoon cayenne pepper	Stir together vinegar, brown sugar, kosher salt, red pepper flakes, and cayenne pepper in a small bowl until combined. Allow to sit at room temperature until flavors meld, 4 to 8 hours.	11 kcal	2 g	NaN	0 g	NaN	NaN	699 mg	1 g	NaN	0 g	10 servings	1 1/4 cups	NaN
Africa	NaN	North Carolina	Easy North Carolina Barbeque	https://www.allrecipes.com/recipe/143172/easy-north-carolina-barbeque/	4.3	550.0	10.0	540.0	'Slow and low' is the secret to good barbecue. Slow-roasted pork is simmered in a sauce featuring white vinegar, butter, sugar, and crushed red pepper makes a North Carolina-style barbecue that will have your friends asking how you did it.	1 (5 pound) pork butt roast, 2 cups white vinegar, 1 cup butter, melted, 2 tablespoons salt, 2 tablespoons lemon juice, 2 tablespoons crushed red pepper flakes, 1 tablespoon hot sauce, 1 tablespoon ground black pepper, 2 tablespoons white sugar	Trim the fat from the roast; place in slow cooker and cook on Low overnight, at least 8 hours., To make the sauce, whisk together the vinegar, melted butter, salt, lemon juice, crushed red pepper, hot sauce, black pepper, and sugar in a bowl., Carefully remove the roast to a cutting board. Pull the meat from the bone with a fork. Return the pork to the slow cooker. Pour the sauce over the pulled pork. Simmer for 1 hour more.	449 kcal	4 g	134 mg	1 g	23 g	19 g	1630 mg	3 g	38 g	0 g	10 servings	NaN	NaN
Africa	NaN	North Carolina	Red BBQ Slaw	https://www.allrecipes.com/recipe/214982/red-bbq-slaw/	4.5	75.0	15.0	NaN	A tangy cabbage slaw, made with ketchup for color and crushed red pepper flakes for heat, makes a nice side for your pulled pork or barbecued meats.	4 cups finely shredded cabbage, 0.33333334326744 cup apple cider vinegar, 0.33333334326744 cup ketchup, 2 tablespoons white sugar, 2 teaspoons crushed red pepper flakes, or to taste, 2 dashes hot pepper sauce, or to taste	Place the cabbage into a salad bowl. In a small bowl, whisk together apple cider vinegar, ketchup, sugar, red pepper flakes, and hot sauce until the sugar has dissolved. Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving.	34 kcal	8 g	NaN	1 g	1 g	NaN	125 mg	7 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	North Carolina	Hatteras Style Clam Chowder	https://www.allrecipes.com/recipe/20860/hatteras-style-clam-chowder/	4.4	50.0	20.0	30.0	No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.	1 tablespoon vegetable oil, 1 large onion, chopped, 5 stalks celery, sliced, 4 carrots, sliced, 4 cups peeled, cubed white potatoes, 2 (16 ounce) cans minced clams, with juice, 3 quarts clam juice, 1 teaspoon dried thyme, 0.5 teaspoon ground black pepper, 8 slices crisp cooked bacon, crumbled	In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.	265 kcal	24 g	86 mg	4 g	32 g	1 g	941 mg	3 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	North Carolina	Easy Slow Cooker BBQ	https://www.allrecipes.com/recipe/235361/easy-slow-cooker-bbq/	4.7	640.0	10.0	630.0	Your favorite barbeque sauce tops tender slow cooked pork in this Boston butt BBQ crockpot recipe, perfect for sandwiches.	1 (3 pound) boneless pork shoulder (Boston Butt) roast, 0.75 cup cider vinegar, salt and ground black pepper to taste, 1 cup barbeque sauce, or to taste	Place pork shoulder in the slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper., Cook on Low for 10 to 12 hours., Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker., Add barbeque sauce and continue cooking for 30 minutes.	269 kcal	12 g	67 mg	0 g	17 g	6 g	402 mg	8 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	North Carolina	North Carolina-Style Pulled Pork	https://www.allrecipes.com/recipe/25459/north-carolina-style-pulled-pork/	4.6	900.0	60.0	360.0	Pork butt gets a spicy rubdown, then is slowly smoked until tender for this North Carolina pulled pork. The meat is then simmered in a piquant vinegar sauce.	1 tablespoon mild paprika, 2 teaspoons light brown sugar, 1.5 teaspoons hot paprika, 0.5 teaspoon celery salt, 0.5 teaspoon garlic salt, 0.5 teaspoon dry mustard, 0.5 teaspoon ground black pepper, 0.5 teaspoon onion powder, 0.25 teaspoon salt, 8 pounds pork butt roast, 2 cups cider vinegar, 1.3333333730698 cups water, 0.625 cup ketchup, 0.25 cup firmly packed brown sugar, 5 teaspoons salt, 4 teaspoons crushed red pepper flakes, 1 teaspoon ground black pepper, 1 teaspoon ground white pepper, 2 pounds hickory wood chips, soaked	In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate, 8 hours, or overnight., Prepare a grill for indirect heat., Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke., Remove pork from heat and place on a cutting board. Allow the meat to cool, approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience., In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to 1 hour until serving.	426 kcal	12 g	135 mg	1 g	39 g	8 g	1698 mg	10 g	23 g	0 g	10 servings	NaN	NaN
Africa	NaN	North Carolina	Killed Lettuce and Onion	https://www.allrecipes.com/recipe/218444/killed-lettuce-and-onion/	4.4	20.0	10.0	10.0	Fresh leaf lettuce is tossed with hot bacon fat and green onions, causing the lettuce to wilt and 'killing' it. Killed or 'kilt' lettuce is a traditional Appalachian recipe often served with pinto beans and cornbread.	4 slices bacon, 4 green onions, chopped, 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces	Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Place the bacon slices on a paper towel-lined plate., Add the chopped green onions to the bacon grease; cook and stir for about a minute or until the onions reach your desired tenderness. Pour the onions and bacon grease over the lettuce and toss lightly. Crumble the bacon and add it to the lettuce. Serve immediately.	144 kcal	3 g	19 mg	1 g	5 g	4 g	255 mg	1 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	North Carolina	Western North Carolina Vinegar Barbeque Sauce	https://www.allrecipes.com/recipe/174660/western-north-carolina-vinegar-barbeque-sauce/	4.6	2930.0	15.0	35.0	This is a western Carolina BBQ sauce with vinegar and a splash of ketchup.	4 cups cider vinegar, 1 cup brown sugar, 1.3333333730698 cups ketchup, 0.25 cup butter, 2 tablespoons hot pepper sauce (e.g. Tabasco™), 2 tablespoons fresh lemon juice, 2 tablespoons Worcestershire sauce, 2 teaspoons crushed red pepper flakes, 2 teaspoons mustard powder, 1 teaspoon salt, 1 teaspoon fresh ground black pepper	Place vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer, stirring occasionally, for 30 minutes. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate sauce for 2 days., Strain sauce through a mesh sieve to remove red pepper flakes. Store sauce in the refrigerator. Bring to room temperature before serving.	58 kcal	10 g	4 mg	0 g	0 g	1 g	214 mg	9 g	2 g	0 g	32 servings	NaN	NaN
Africa	NaN	North Carolina	North Carolina Pulled Pork	https://www.allrecipes.com/recipe/235369/north-carolina-pulled-pork/	4.7	555.0	15.0	540.0	Pork shoulder is slow cooked in a tangy, sweet homemade barbecue sauce, perfect for serving a hungry family.	2 pounds pork shoulder roast, salt and ground black pepper to taste, 0.5 cup ketchup, 0.5 cup brown sugar, 0.33333334326744 cup red wine vinegar	Preheat slow cooker on Low for 15 minutes., Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork., Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.	209 kcal	18 g	57 mg	0 g	20 g	2 g	265 mg	16 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	North Carolina	Eastern North Carolina Barbeque Sauce	https://www.allrecipes.com/recipe/20978/eastern-north-carolina-barbeque-sauce/	4.6	190.0	10.0	NaN	Piquant and spicy, this vinegar-based sauce popular in Eastern North Carolina is not for lightweights! It's great for all meats, but best on pork.	2 quarts cider vinegar, 0.25 cup salt, 2 tablespoons cayenne pepper, 3 tablespoons red pepper flakes, 1 cup light brown sugar, 1 tablespoon hot pepper sauce	In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.	17 kcal	3 g	NaN	0 g	0 g	NaN	8 mg	2 g	0 g	0 g	64 servings	NaN	NaN
Africa	NaN	North Carolina	Carolina BBQ Sauce	https://www.allrecipes.com/recipe/214507/carolina-bbq-sauce/	4.7	40.0	10.0	30.0	This Carolina-style vinegar-based sauce is great for your favorite barbequed meat.	2 cups apple cider vinegar, 1.5 cups apple cider, 1 cup dark brown sugar, 1 tablespoon yellow mustard seed, 2 tablespoons Dijon mustard, 0.5 cup tomato paste, 0.25 teaspoon salt, 0.25 teaspoon fresh ground black pepper, 2 smoked pork neck bones	Combine the cider vinegar, apple cider, brown sugar, mustard seed, Dijon mustard, tomato paste, salt, black pepper, and neck bones in a heavy-bottomed saucepan over medium heat; simmer until the sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard the neck bones. Cool the sauce to room temperature or use immediately.	111 kcal	25 g	NaN	1 g	1 g	NaN	208 mg	23 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	North Carolina	Big Smokey Burgers	https://www.allrecipes.com/recipe/145758/big-smokey-burgers/	4.6	35.0	25.0	10.0	I created this recipe while trying to recreate the best burger I had ever tasted at a restaurant in the Great Smoky Mountains of North Carolina. My family and I think these burgers are better! They are packed with flavor!	2 pounds ground beef sirloin, 0.5 onion, grated, 1 tablespoon grill seasoning, 1 tablespoon liquid smoke flavoring, 2 tablespoons Worcestershire sauce, 2 tablespoons minced garlic, 1 tablespoon adobo sauce from canned chipotle peppers, 1 chipotle chile in adobo sauce, chopped, salt and pepper to taste, 6 (1 ounce) slices sharp Cheddar cheese, 6 hamburger buns	Preheat an outdoor grill for medium-high heat., Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper., Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.	537 kcal	27 g	121 mg	2 g	39 g	13 g	1035 mg	2 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	North Carolina	Carolina BBQ	https://www.allrecipes.com/recipe/22527/carolina-bbq/	3.9	300.0	280.0	20.0	Carolina style shredded pork BBQ. This recipe was given to us when we lived in the Carolinas.	6 pounds pork shoulder, 1 bay leaf, 1 teaspoon crushed red pepper flakes, 4 cups water, 1 cup vinegar, 0.33333298563957 cup white sugar, 3 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dry mustard, 1 clove garlic, pressed	Place pork shoulder, bay leaf, red pepper and water in large pot with lid. Bring to boil. Simmer covered 4 to 5 hours until meat is tender. Let meat cool in broth. Remove excess fat from broth and shred meat., Take 3 cups of liquid and bring to boil. Combine liquid with vinegar, sugar, ketchup, Worcestershire sauce and garlic. Add shredded pork and salt. Heat through uncovered.	515 kcal	14 g	179 mg	0 g	51 g	10 g	260 mg	13 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	North Carolina	Fancy Pimento Cheese	https://www.allrecipes.com/recipe/176119/fancy-pimento-cheese/	4.8	10.0	10.0	NaN	I had the best pimento cheese at a resort in North Carolina and replicated it in my kitchen. Tastes great with flatbread crackers, topped with chow chow and a slice of pickled okra! Try it!	20 ounces sharp Cheddar cheese, 0.5 cup minced fresh chives, 0.5 cup minced roasted red pepper, 4 ounces cream cheese, softened, 0.25 cup dill pickle juice, 0.5 cup mayonnaise, 1 tablespoon hot pepper sauce (such as Cholula®), 1 pinch ground black pepper	Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes., Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.	220 kcal	1 g	48 mg	0 g	10 g	10 g	328 mg	1 g	20 g	0 g	16 servings	NaN	NaN
Africa	NaN	North Carolina	Ashley's African Peanut Soup	https://www.allrecipes.com/recipe/217290/ashleys-african-peanut-soup/	4.4	330.0	30.0	300.0	The way the ingredients go together gives this African-inspired chicken, sweet potato, and peanut soup its unique flavor. The slow-cooker soup uses pantry basics, like peanut butter, canned tomatoes, and spices, and spins them in a deliciously different way.	2 tablespoons olive oil, 2 large skinless, boneless chicken breast halves, 1 onion, chopped, 2 red bell peppers, sliced, 4 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 2 sweet potatoes, peeled and cut into bite-size pieces, 3 cups sliced carrots, 4 cups chicken broth, or more as needed, 0.5 teaspoon curry powder, 0.5 teaspoon ground cumin, 0.25 teaspoon chili powder, 0.25 teaspoon cayenne pepper, 0.25 teaspoon crushed red pepper flakes, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground black pepper, 1 cup brown rice, 1 cup crunchy peanut butter	Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker., Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed., Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.	205 kcal	23 g	14 mg	4 g	11 g	1 g	353 mg	5 g	9 g	0 g	20 servings	NaN	NaN
Africa	NaN	North Carolina	North Carolina Fish Stew	https://www.allrecipes.com/recipe/285732/north-carolina-fish-stew/	NaN	80.0	40.0	40.0	Layers of onions, potatoes, and striped sea bass cook in an easy, no-stir preparation in this North Carolina fish stew with whole eggs dropped into and cooked in the broth.	nonstick cooking spray, 1 pound slab bacon, 1 large onion, slivered, 5 pounds potatoes, halved and sliced, 6 pounds striped bass fillets, skinned, 2 quarts cold water, or as needed to cover, 1 (12 ounce) can tomato paste, 12 large eggs, or more to taste, 1 teaspoon cayenne pepper, or to taste, salt and ground black pepper to taste	Spray the inside of a large, stockpot with nonstick spray., Cut bacon into small pieces and place over the bottom of the pot. Place over medium heat and cook, stirring occasionally, until browned, about 10 minutes., Add a layer of onion, followed by a layer of potatoes, then of fish. Repeat the layers until you run out of one ingredient. Continue to layer the remaining two ingredients until used up. Add cold water to cover everything. Increase heat to medium-high and bring to a boil., Reduce heat to a simmer and cook until potatoes are tender, 20 to 25 minutes, occasionally shaking the pot gently back and forth to agitate the contents and keep them from sticking to the bottom of the pot. Don't stir or the fish will break into small pieces., Place tomato paste, one spoonful at a time, into the stew until it falls off the spoon. When the stew color changes to red, crack eggs, one at a time, into the stew, dropping them in different places. Let eggs cook until they are completely done, cutting into a yoke to make sure it is cooked, about 15 to 20 minutes., Season with cayenne, salt, and pepper and serve.	533 kcal	40 g	382 mg	6 g	56 g	5 g	751 mg	6 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	North Carolina	Carolina Mustard Sauce #1	https://www.allrecipes.com/recipe/240707/carolina-mustard-sauce-1/	4.7	1450.0	10.0	NaN	There is no cooking required to get this classic vinegar- and mustard-based Carolina-style barbeque sauce sweetened with honey.	1.75 cups prepared yellow mustard, 1.125 cups honey, 0.66666668653488 cup cider vinegar, 0.25 cup ketchup, 3 tablespoons brown sugar, 1 teaspoon Worcestershire sauce, 1 teaspoon hot pepper sauce (such as Tabasco®)	Stir mustard, honey, vinegar, ketchup, brown sugar, Worcestershire sauce, and hot pepper sauce together in a non-reactive bowl; pour into jars and seal tightly., Refrigerate sauce to let the flavors blend before using, at least 24 hours.	107 kcal	25 g	NaN	1 g	1 g	0 g	366 mg	23 g	1 g	0 g	16 servings	NaN	NaN
Africa	NaN	North Carolina	Carolina-Style Mustard BBQ Sauce	https://www.allrecipes.com/recipe/244769/carolina-style-mustard-bbq-sauce/	4.0	50.0	10.0	40.0	Carolina-style barbeque sauce is a yellow mustard bbq sauce that is light in color and full of flavor and tang.	1 cup prepared yellow mustard, 0.33333334326744 cup white vinegar, 0.33333334326744 cup balsamic vinegar, 0.25 cup water, 0.25 cup white sugar, 2 tablespoons chili powder, 0.25 teaspoon cayenne pepper, 4 grinds ground black pepper, 2 tablespoons ketchup, 1 teaspoon soy sauce	Combine yellow mustard, white vinegar, balsamic vinegar, water, sugar, chili powder, cayenne pepper, and black pepper in a saucepan; bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add ketchup and soy sauce and simmer for 10 minutes more.	13 kcal	2 g	NaN	0 g	0 g	NaN	91 mg	2 g	0 g	0 g	40 servings	2 1/2 cups	NaN
Africa	NaN	North Carolina	ECU Tailgate Wings	https://www.allrecipes.com/recipe/160251/ecu-tailgate-wings/	4.5	1480.0	15.0	25.0	This recipe has been passed on for years and years of tailgating at East Carolina University down in Greenville, NC. If you are a wing lover than you will truly enjoy these! They bring out all the key things to make wings taste GREAT! It give you sweetness, zing, and as muck kick as you desire	1 cup water, 0.5 cup soy sauce, 0.5 cup Worcestershire sauce, 0.25 cup minced fresh ginger root, 0.25 cup white sugar, 2 limes, quartered, 1 pinch red pepper flakes, or to taste, 3 pounds chicken wings	Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours., Preheat an outdoor grill for medium-low heat and lightly oil grate., Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.	236 kcal	18 g	48 mg	1 g	17 g	3 g	1473 mg	11 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	North Carolina	Glenn's Blowing Rock Salmon	https://www.allrecipes.com/recipe/216439/glenns-blowing-rock-salmon/	4.4	50.0	20.0	30.0	Salmon fillets stuffed with smoked Gouda cheese and lump crabmeat are baked and served with a lemony dill-sour cream sauce. The presentation of each elegant fillet, baked in its own serving dish, adds to the specialness.	4 (6 ounce) thick salmon fillets, 1 (6 ounce) can lump crabmeat, divided, 4 slices smoked Gouda cheese, 0.25 cup butter, melted, 2 lemons, juiced - divided, 1 (8 ounce) carton sour cream, 1 tablespoon finely chopped fresh dill, 1 (2 ounce) jar capers in brine, drained	Preheat oven to 350 degrees F (175 degrees C)., Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets., Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed., In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.	607 kcal	6 g	207 mg	1 g	50 g	22 g	965 mg	1 g	43 g	0 g	4 servings	NaN	NaN
Africa	NaN	North Carolina	Mama Gunn's Pound Cake	https://www.allrecipes.com/recipe/231561/mama-gunns-pound-cake/	4.8	165.0	15.0	90.0	You probably already have the basic ingredients you need to make this classic, budget-friendly pound cake recipe right in your kitchen.	4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup butter, 1 cup shortening, 3 cups white sugar, 6 large eggs, 0.75 cup milk, 1 teaspoon lemon extract, 1 teaspoon vanilla extract	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch fluted tube pan (such as a Bundt®)., Mix flour, baking powder, and salt together in a bowl; sift the flour mixture twice into a separate bowl. Cream butter, shortening, and sugar in another large bowl until smooth; stir eggs and milk into creamed mixture until thoroughly combined., Gradually mix flour into moist ingredients to make a smooth batter; stir lemon and vanilla extracts into batter. Continue mixing until no sugar granules are visible. Pour batter into prepared tube pan., Bake in the preheated oven until top is springy and cake is set in the center, about 90 minutes. Let cake cool in the pan until sides separate from pan; turn out onto a rack to finish cooling.	677 kcal	83 g	135 mg	1 g	8 g	15 g	386 mg	51 g	36 g	0 g	12 servings	NaN	NaN
Africa	NaN	North Carolina	Portobello Stacks	https://www.allrecipes.com/recipe/25281/portobello-stacks/	4.2	50.0	20.0	30.0	Portobello mushrooms and slices of onion are marinated in balsamic vinegar. A slice of eggplant is layered with the mushroom, onion, tomato and Provolone cheese, and then baked.	4 portobello mushrooms, 1 large onion, sliced 1/4 inch thick, 0.25 cup balsamic vinegar, 1 eggplant, sliced into 1/2 inch rounds, 1 tomato, sliced 1/2 inch thick, 4 slices provolone cheese	Marinate the mushrooms and onions in balsamic vinegar for 20 minutes., Preheat oven to 350 degrees F (175 degrees C)., On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese., Bake in preheated oven for 30 minutes, or until cheese is golden brown.	195 kcal	22 g	20 mg	6 g	12 g	5 g	267 mg	12 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Illinois	Slow Cooker Italian Beef	https://www.allrecipes.com/recipe/16427/slow-cooker-italian-beef-for-sandwiches/	4.6	255.0	10.0	245.0	This Italian beef is perfect for sandwiches and easy to make in a slow cooker to guarantee the most tender and juicy results. So simple, yet so tasty!	3 cups water, 1 (.7 ounce) package dry Italian-style salad dressing mix, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon onion salt, 1 teaspoon garlic powder, 1 bay leaf, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 (5 pound) rump roast	Combine water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt, and black pepper in a saucepan. Stir well, and bring to a boil., Place rump roast in a slow cooker; pour hot herb mixture over the meat., Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.	318 kcal	2 g	100 mg	0 g	39 g	6 g	819 mg	1 g	16 g	0 g	10 servings	NaN	NaN
Africa	NaN	Illinois	Chicago-Style Hot Dog	https://www.allrecipes.com/recipe/134483/chicago-style-hot-dog/	4.8	15.0	10.0	5.0	All-beef hot dog on a poppy seed bun with mustard, relish, onion, tomato, pickle, sport peppers, and celery salt, made Chicago-style with no ketchup.	1 all-beef hot dog, 1 poppy seed hot dog bun, 1 tablespoon yellow mustard, 1 tablespoon sweet green pickle relish, 1 tablespoon chopped onion, 4 tomato wedges, 1 dill pickle spear, 2 sport peppers, 1 dash celery salt	Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside., Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes., Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!	377 kcal	38 g	30 mg	3 g	12 g	7 g	2387 mg	15 g	20 g	0 g	1 serving	NaN	NaN
Africa	NaN	Illinois	Grandma's Polish Perogies	https://www.allrecipes.com/recipe/84706/grandmas-polish-perogies/	4.7	100.0	60.0	40.0	This recipe for perogies has been passed down for generations. Learn how to make these delicious potato dumplings that are easy to customize.	4.5 cups all-purpose flour, 2 teaspoons salt, 2 cups sour cream, 2 eggs, 1 egg yolk, 2 tablespoons butter, melted, 2 tablespoons vegetable oil, 8 baking potatoes, peeled and cubed, 1 cup shredded Cheddar cheese, 2 tablespoons processed cheese sauce, 1 pinch onion salt, or to taste, salt and pepper to taste	Prepare the dough: Stir together flour and salt in a large bowl. Whisk together sour cream, eggs, egg yolk, butter, and oil in a separate bowl. Stir the wet ingredients into the flour until well blended and the dough comes together. Cover the bowl with a towel, and let stand for 15 to 20 minutes., Meanwhile, prepare the filling: Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes., Drain potatoes, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt, and pepper. Set aside to cool., Separate pierogi dough into two balls. Roll out one ball at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears, between 1/8- and 1/4-inch thick. Cut into circles using a cookie cutter, pierogi cutter, or a glass, 3- to 4-inches in diameter., Assemble the perogies: Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges with fingers, or use a fork for crimped edges., Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers., To cook the perogies: Bring a large pot of lightly salted water to a boil. Lower perogies into the water in batches. Cook until they float to the top, about 5 minutes. Do not boil too long, or they will be soggy. Remove with a slotted spoon.	281 kcal	38 g	50 mg	3 g	8 g	6 g	351 mg	1 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Illinois	Chicago's Chicken Vesuvio	https://www.allrecipes.com/recipe/274876/chicagos-chicken-vesuvio/	4.5	80.0	10.0	70.0	Chicken Vesuvio is a Chicago favorite made with a delicious combination of crispy chicken pieces, potato wedges, garlic, onion, and white wine.	2 pounds bone-in, skin-on chicken pieces, salt and freshly ground black pepper to taste, 0.25 cup olive oil, 2 cups Yukon Gold potato wedges, 0.5 onion, chopped, 5 cloves garlic, sliced, 0.66666668653488 cup dry white wine, 0.66666668653488 cup chicken stock, 2 tablespoons chopped fresh parsley, 1 tablespoon Italian seasoning, 1 tablespoon butter, or more as needed, 0.5 cup frozen peas	Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper., Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside., Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside., Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon., Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid., Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)., Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.	306 kcal	12 g	81 mg	2 g	23 g	4 g	174 mg	1 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Illinois	Slow Cooker Kielbasa and Beer	https://www.allrecipes.com/recipe/21380/slow-cooker-kielbasa-and-beer/	4.2	310.0	10.0	300.0	This crockpot kielbasa recipe features smoked sausage, beer, and sauerkraut simmered for hours in a slow cooker for a super easy, flavorful dinner.	2 pounds kielbasa sausage, cut into 1 inch pieces, 1 (16 ounce) can sauerkraut, drained, 1 (12 fluid ounce) can or bottle beer	Combine kielbasa, sauerkraut, and beer in a slow cooker. Cook on Low until kielbasa is tender and plump, 5 to 6 hours.	383 kcal	8 g	75 mg	2 g	15 g	11 g	1491 mg	3 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Illinois	Chicago Deep-Dish Pizza	https://www.allrecipes.com/recipe/263611/chicago-deep-dish-pizza/	4.7	150.0	35.0	35.0	Generous ladlefuls of pizza sauce and 3 different cheeses blanket the buttery cornmeal crust of Chef John's foolproof take on Chicago deep-dish pizza.	1.3333333730698 cups warm water, 2.25 teaspoons active dry yeast, 0.25 cup olive oil, 0.25 cup melted butter, 2 teaspoons white sugar, 1.5 teaspoons fine salt, 0.5 cup cornmeal, 3.75 cups all-purpose flour, 2 teaspoons olive oil, or as needed, divided, 4 cups pizza sauce, or to taste, 4 ounces sliced provolone cheese, 8 ounces fresh mozzarella cheese, cubed, 1 pound spicy Italian sausage, casings removed, 4 ounces shredded part-skim, low-moisture mozzarella cheese, 2 ounces Parmigiano-Reggiano cheese, 1 tablespoon olive oil	Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic., Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours., Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes., Preheat the oven to 425 degrees F (220 degrees C)., Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides., Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil., Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.	613 kcal	53 g	75 mg	3 g	25 g	14 g	1487 mg	5 g	32 g	0 g	10 servings	NaN	NaN
Africa	NaN	Illinois	The Real Chicago Deep Dish Pizza Dough	https://www.allrecipes.com/recipe/223481/the-real-chicago-deep-dish-pizza-dough/	4.5	385.0	10.0	NaN	This is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza dough. It is a buttery, flaky crust.	2.25 teaspoons active dry yeast, 1.5 teaspoons white sugar, 1.125 cups warm water - 110 to 115 degrees F (43 to 45 degrees C), 3 cups all-purpose flour, 0.5 cup corn oil, 1.5 teaspoons kosher salt	Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam., Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes., Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours., Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.	299 kcal	37 g	NaN	2 g	5 g	2 g	362 mg	1 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Illinois	Horseshoe	https://www.allrecipes.com/recipe/142040/horseshoe/	4.0	40.0	10.0	30.0	Originating in Springfield, Illinois the Horseshoe is a regional favorite. This open-faced sandwich is made with toasted bread topped with hamburger patties and piled high with french fries and cheese sauce. This is a special treat is sure to impress your friends on game day!	1 (9 ounce) bag frozen french fries, 1 pound ground beef, 4 slices bread, toasted, 0.5 cup butter, 0.25 cup all-purpose flour, 2 cups half-and-half, 2 cups shredded Cheddar cheese, salt and ground black pepper to taste, hot sauce to taste	Preheat the oven to 400 degrees F (200 degrees C). Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown., Meanwhile, divide the ground beef into four equal parts and form into patties. Fry the patties in a large skillet over medium-high heat until well done, about 4 minutes per side., Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half-and-half so that no lumps form. Bring to a simmer then remove from the heat and add the cheese; stir until melted. Season with salt, pepper, and hot sauce to taste., Place 2 slices of toasted bread onto 2 dinner plates and top each slice with a hamburger patty. Top each patty with cooked french fries. Pour the cheese sauce on top of everything and serve immediately.	2057 kcal	81 g	494 mg	4 g	88 g	88 g	2385 mg	4 g	154 g	0 g	2 servings	NaN	NaN
Africa	NaN	Illinois	Grandpa's Popcorn Balls	https://www.allrecipes.com/recipe/15817/grandpas-popcorn-balls/	4.4	25.0	10.0	15.0	Great, Great Grandpa Apell had a huge farm in Illinois with prize-winning corn. He made Popcorn Balls for all the Grandkids at Christmastime. He lived to be 106 and claimed workin' the farm and eatin' corn was the secret! This recipe is delicious!	2 cups white sugar, 1 cup light corn syrup, 0.5 cup butter, 0.25 cup water, salt to taste, 1 teaspoon vanilla extract, 1 teaspoon distilled white vinegar, 5 quarts popped popcorn	In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well., Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls.	458 kcal	75 g	24 mg	2 g	2 g	7 g	317 mg	49 g	19 g	0 g	10 servings	NaN	NaN
Africa	NaN	Illinois	Lazy Man's Pierogi	https://www.allrecipes.com/recipe/38389/lazy-mans-pierogi/	4.4	75.0	30.0	45.0	An easy substitute for the Polish dish pierogi. Spiral twist pasta and bacon are combined with onions, mushrooms and cream of mushroom soup.	1 (16 ounce) package rotelle pasta, 0.5 pound bacon, chopped, 2 onions, chopped, 0.5 pound mushrooms, quartered, 1 tablespoon butter, 1 (16 ounce) can sauerkraut - rinsed and drained, 2 (10.75 ounce) cans condensed cream of mushroom soup, salt and pepper to taste	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C)., Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter., In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish., Bake in preheated oven for 45 minutes.	356 kcal	52 g	14 mg	4 g	14 g	4 g	1093 mg	6 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Illinois	Easy Swedish Pancakes	https://www.allrecipes.com/recipe/52581/easy-swedish-pancakes/	4.2	20.0	10.0	10.0	This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My Dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them.	4 eggs, 2 cups milk, 0.5 cup all-purpose flour, 1 tablespoon sugar, 1 pinch salt, 2 tablespoons melted butter	In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter., Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.	252 kcal	21 g	211 mg	0 g	12 g	7 g	161 mg	9 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Illinois	Grandma T's Pineapple Cream Pie	https://www.allrecipes.com/recipe/237829/grandma-ts-pineapple-cream-pie/	4.8	200.0	10.0	10.0	Grandma's secret recipe for pineapple cream pie is sure to become one of your family's treasured recipes.	1 cup sugar, 3 tablespoons all-purpose flour, 0.5 teaspoon salt, 1 cup milk, 1 (15 ounce) can crushed pineapple, drained, 2 egg yolks, 3 tablespoons butter, 1 (9 inch) baked pie crust	Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat., Stir pineapple, egg yolks, and butter into milk mixture. Return to heat and cook over medium heat until mixture begins to bubble, 3 to 5 minutes. Continue cooking, stirring constantly, until hot and thick, about 2 minutes more. Pour mixture into prepared pie crust. Refrigerate until chilled, at least 3 hours.	324 kcal	48 g	65 mg	1 g	4 g	6 g	313 mg	34 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Illinois	Italian Beef Sandwiches	https://www.allrecipes.com/recipe/48932/italian-beef-sandwiches/	4.7	1590.0	10.0	140.0	Italian beef recipe cooked in the oven, slowly roasted with Italian seasonings until tender. Serve on crusty Italian bread for a flavorful sandwich.	4 pounds boneless rump roast, 6 cloves garlic, slivered, 1 cup water, 1 tablespoon salt, 1 tablespoon coarsely ground black pepper, 1 tablespoon crushed red pepper, 1 tablespoon dried oregano	Preheat the oven to 250 degrees F (120 degrees C)., Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into the pan, and season roast with salt, black pepper, red pepper, and oregano., Cover, and bake in the preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight., The next day, remove roast from the pan, and slice as thinly as possible. Add a little water to the roasting pan, and heat on the stovetop, but do not boil. Stir to blend seasonings., When au jus is hot, add sliced beef just long enough to heat through., Serve on crusty Italian bread with au jus available for dipping.	494 kcal	2 g	138 mg	1 g	45 g	13 g	985 mg	0 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	Illinois	Chicago Style Stuffed Pizza	https://www.allrecipes.com/recipe/18875/chicago-style-stuffed-pizza/	4.1	110.0	60.0	50.0	For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!	2 teaspoons white sugar, 1 cup warm water (110 degrees F/45 degrees C), 1 teaspoon active dry yeast, 3 cups unbleached all-purpose flour, divided, 0.5 cup warm water (110 degrees F/45 degrees C), 0.5 cup yellow cornmeal, 1.5 teaspoons salt, 2 tablespoons olive oil, 0.25 pound spicy Italian sausage - browned, drained and crumbled, 9 ounces shredded mozzarella cheese, 0.25 cup grated Parmesan cheese, 0.33333334326744 cup diced pepperoni, 0.25 cup chopped onion, 0.125 cup chopped green bell pepper, 1 teaspoon dried oregano, 3 cloves garlic, sliced, 0.5 cup tomato sauce	To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy., Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume., Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well., Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce., Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.	703 kcal	76 g	70 mg	3 g	31 g	12 g	1646 mg	5 g	30 g	0 g	5 servings	NaN	NaN
Africa	NaN	Illinois	The Big Jamo Cocktail	https://www.allrecipes.com/recipe/233469/the-big-jamo-cocktail/	5.0	5.0	5.0	NaN	Timothy O'Toole's bar in Chicago, a place with undying loyalty to the Bears, features this big Irish whiskey-infused Jameson drink flavored with ginger ale and lime.	2 cups ice cubes, or as needed, 2 fluid ounces Irish whiskey (such as Jameson®), 0.75 cup ginger ale, or as needed, 1 fresh lime, juiced, 1 thin wedge of lime	Pour ice cubes into a pint glass. Add Irish whiskey; top the glass off with ginger ale. Pour lime juice into the glass and garnish the cocktail with lime wedge.	215 kcal	20 g	NaN	0 g	0 g	NaN	38 mg	17 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Illinois	Chicago-Style Pan Pizza	https://www.allrecipes.com/recipe/82007/chicago-style-pan-pizza/	4.5	65.0	30.0	35.0	This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.	1 (1 pound) loaf frozen bread dough, thawed, 1 pound bulk Italian sausage, 2 cups shredded mozzarella cheese, 8 ounces sliced fresh mushrooms, 1 small onion, chopped, 2 teaspoons olive oil, 1 (28 ounce) can diced tomatoes, drained, 0.75 teaspoon dried oregano, 0.5 teaspoon salt, 0.25 teaspoon fennel seed, 0.25 teaspoon garlic powder, 0.5 cup freshly grated Parmesan cheese	Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish., Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage., Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top., Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.	578 kcal	47 g	61 mg	5 g	32 g	11 g	1816 mg	8 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	Illinois	Sharon's Awesome Chicago Chili	https://www.allrecipes.com/recipe/31772/sharons-awesome-chicago-chili/	4.2	255.0	15.0	240.0	Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream.	2 pounds ground beef, 4 (14.5 ounce) cans kidney beans, 4 (15 ounce) cans diced tomatoes, 1 (12 fluid ounce) bottle beer, 1 (12 ounce) bottle tomato-based chili sauce, 1 large white onion, chopped, 6 cloves garlic, minced, 2 tablespoons chili seasoning, 1 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon cayenne pepper, 0.5 teaspoon oregano, 0.25 cup sugar, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce	Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat., Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.	389 kcal	41 g	55 mg	12 g	26 g	4 g	890 mg	11 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	Illinois	Jibarito	https://www.allrecipes.com/recipe/82389/jibarito/	4.5	25.0	10.0	15.0	Popular in Chicago, the jibarito is an authentic Puerto Rican sandwich made with flattened fried plantains instead of bread.	2 cups vegetable oil for frying, 1 green plantain, peeled and halved lengthwise, 2 tablespoons vegetable oil, 1 clove garlic, minced, 4 ounces beef skirt steak, cut into thin strips, 0.25 medium yellow onion, thinly sliced, 1 pinch cumin, 1 pinch dried oregano, 1 tablespoon mayonnaise, 1 slice processed American cheese, cut in half, 2 slices tomato, 3 leaves lettuce	Heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees F. Place plantain halves in the oil and cook 1 to 2 minutes, until they float. Remove from oil and drain on paper towels., Place plantain halves between 2 cutting boards. Press to flatten. Place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. Drain on paper towels., Heat 2 tablespoons of oil in a large skillet. Add the garlic, skirt steak, onion, cumin and oregano. Cook, stirring frequently, until steak is cooked through., To serve, spread mayonnaise on one of the plantain slices. Top with cheese, steak and onion mixture, lettuce, and tomato. Place the other plantain half on top to form a sandwich. Cut in half and serve!	1220 kcal	65 g	68 mg	6 g	24 g	21 g	551 mg	30 g	100 g	0 g	1 serving	NaN	NaN
Africa	NaN	Illinois	Chocolate Teddy Bear Cookies	https://www.allrecipes.com/recipe/10153/chocolate-teddy-bear-cookies/	4.1	0.0	NaN	NaN	This recipe results in chocolate cookies shaped like teddy bears.	0.66666668653488 cup butter, 1 cup white sugar, 2 teaspoons vanilla extract, 2 eggs, 2.5 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt	Cream together the butter or margarine, sugar and vanilla. Add the eggs. In a separate bowl, mix dry ingredients. Gradually add to the creamed mixture and blend. Chill until firm., Preheat oven to 350 degrees F (180 degrees C)., For each cookie: Roll: 1 ball for the body (1 inch), 1 ball for the head (3/4 inch), 4 small balls for arms/legs (1/2inch), 2 smaller balls for ears, and 1 tiny ball for the nose. Arrange on ungreased cookie sheet. With tooth pick, draw eyes and mouth., Bake 6 minutes or until set. Let cool 1 minute, then remove from cookie sheet. Optional: Make a ribbon around their necks using licorice whips (after baking).	466 kcal	66 g	100 mg	3 g	8 g	12 g	320 mg	29 g	20 g	0 g	7 servings	NaN	NaN
Africa	NaN	Illinois	Shrimp de Jonghe I	https://www.allrecipes.com/recipe/19506/shrimp-de-jonghe-i/	4.1	30.0	10.0	20.0	Great shrimp appetizer that can be prepared ahead of time and refrigerated for later cooking. Terrific with garlic bread or fresh dinner rolls.	1.5 pounds shrimp, peeled and deveined, 2 cups dry white wine, 1 cup butter, melted, 2 cloves garlic, minced, 1 pinch ground cayenne pepper, 0.5 teaspoon paprika, 1 cup chopped fresh parsley, 2 cups fresh bread crumbs	Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x 7 inch casserole dish., Place shrimp evenly in the casserole dish. Pour wine over the shrimp., Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs. Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired., Bake in preheated oven for 20 minutes, or until shrimp are firm and topping is golden brown. Serve immediately.	864 kcal	44 g	381 mg	3 g	36 g	30 g	1035 mg	5 g	51 g	0 g	4 servings	NaN	NaN
Africa	NaN	Illinois	New York Strip Chicago Style	https://www.allrecipes.com/recipe/20474/new-york-strip-chicago-style/	3.9	85.0	15.0	10.0	New York Strip on a grill has never been easier. This recipe is easy and ingredients are usually around the house!	1 tablespoon extra virgin olive oil, 1 clove garlic, minced, 0.5 teaspoon ground cinnamon, 0.5 teaspoon white sugar, 2 tablespoons apricot preserves, 2 (1/2 pound) New York strip steaks, 1 inch thick, salt and pepper to taste	In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm., With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour., Preheat grill for high heat., Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.	439 kcal	15 g	134 mg	0 g	49 g	6 g	142 mg	10 g	19 g	0 g	2 servings	NaN	NaN
Africa	NaN	Illinois	VanVoorst Ham Casserole	https://www.allrecipes.com/recipe/214045/vanvoorst-ham-casserole/	4.0	60.0	15.0	40.0	An old family favorite, this creamy casserole makes your leftover cooked ham into a nice supper. It's made with sour cream, mozzarella cheese, spiral pasta, and mushroom soup, and is sprinkled with parsley.	10 ounces uncooked spiral pasta, 2 cups cubed fully cooked ham, 1 cup sour cream, 1 (10.75 ounce) can condensed cream of mushroom soup, 0.5 cup shredded mozzarella cheese, 2 tablespoons prepared yellow mustard, 1 tablespoon chopped fresh parsley, salt and pepper to taste, 0.5 cup shredded mozzarella cheese, 1 tablespoon chopped fresh parsley	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink., Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish., Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley., Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.	437 kcal	40 g	50 mg	2 g	20 g	10 g	1012 mg	3 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Illinois	Chicken Vesuvio	https://www.allrecipes.com/recipe/82816/chicken-vesuvio/	3.8	115.0	25.0	60.0	Marinated in olive oil, lemon juice, rosemary, and garlic, then baked with potatoes, mushrooms, and olives, this chicken dish is flavorful and healthy, too.	6 medium new potatoes, quartered, 4 (6 ounce) skinless, boneless chicken breast halves, 2 teaspoons olive oil, 0.25 cup fresh lemon juice, 2 teaspoons fresh rosemary, minced, 1 teaspoon minced garlic, salt and pepper to taste, 0.125 cup green onions, chopped, 0.125 cup pitted black olives, sliced, 0.5 cup mushrooms, sliced	Place potatoes and chicken in a casserole dish. Drizzle with olive oil and lemon juice. Then sprinkle with rosemary, garlic, salt, and pepper. Cover, and refrigerate for at least 30 minutes., Preheat oven to 400 degrees F (200 degrees C). Sprinkle green onions over chicken., Bake, covered, in preheated oven for 30 minutes. Remove, and add olives and mushrooms. Return to oven, and bake for 30 minutes. Transfer chicken and vegetables to platter, and pour pan juices on top.	469 kcal	58 g	99 mg	8 g	46 g	1 g	170 mg	3 g	5 g	0 g	4 servings	NaN	NaN
Africa	NaN	Illinois	Chicago Style Roast Duck	https://www.allrecipes.com/recipe/207282/chicago-style-roast-duck/	4.3	95.0	15.0	70.0	This spice rubbed duck is turned often during roasting to ensure that it is crispy on the outside and meltingly tender on the inside.	1 (4 pound) whole duck, 1 tablespoon garlic powder, 1 tablespoon onion powder, salt and pepper, to taste, 2 tablespoons caraway seeds	Preheat oven to 425 degrees F (220 degrees C)., Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. Sprinkle caraway seeds over duck, and into scored skin. Place on a rack in a roasting pan, breast side up., Roast duck in preheated oven for 15 minutes. Turn breast side down, and roast for an additional 15 minutes. Remove duck from the oven; reduce oven temperature to 350 degrees F. Turn duck breast side up again, and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.	389 kcal	5 g	91 mg	2 g	22 g	11 g	66 mg	1 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Illinois	Chicago Macaroni Salad	https://www.allrecipes.com/recipe/218295/chicago-macaroni-salad/	4.3	280.0	30.0	10.0	A bright and colorful pasta salad made with salad macaroni (small, tube-shaped pasta), with lots of broccoli, Cheddar cheese, and olives, is perfect for a potluck, picnic, or light supper. It was handed down from a grandma, so you know it's good.	1 (8 ounce) package salad macaroni, 1 cup small broccoli florets, 0.75 cup diced Cheddar cheese, 0.5 cup chopped green bell pepper, 0.5 cup dill pickle relish, with juice, 1 large dill pickle, chopped, 0.5 cup chopped celery, 0.5 cup sliced black olives, 0.5 cup sliced green olives, 0.25 cup chopped green onion, 2 tablespoons shredded carrot, 1 tablespoon chopped pimento peppers, 1 cup light mayonnaise, 0.25 cup prepared yellow mustard, 1 teaspoon salt, 0.5 teaspoon white sugar, 0.25 teaspoon black pepper	Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water., Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.	197 kcal	27 g	10 mg	2 g	6 g	2 g	1143 mg	7 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Illinois	Chicago Hot Dog-Style Salmon	https://www.allrecipes.com/recipe/255113/chicago-hot-dog-style-salmon/	3.0	35.0	20.0	15.0	This recipe is a fusion of salmon and all the condiments of a Chicago-style hot dog such as pickles, onion, tomatoes, and sport peppers.	cooking spray, 4 (6 ounce) salmon fillets, 0.25 lemon, juiced, or more to taste, 2 teaspoons dried dill weed, 0.25 cup Dijon mustard, 2 large dill pickles, diced, 0.5 white onion, diced, 1 tomato, seeded and diced, 4 sport peppers, chopped, or to taste, 1 dash celery seed, or to taste	Preheat oven to 400 degrees F (200 degrees C)., Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top., Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet., Bake in preheated oven until fish flakes easily with a fork, about 15 minutes., Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.	313 kcal	9 g	83 mg	1 g	30 g	3 g	1581 mg	3 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicago	Chicago-Style Hot Dog	https://www.allrecipes.com/recipe/134483/chicago-style-hot-dog/	4.8	15.0	10.0	5.0	All-beef hot dog on a poppy seed bun with mustard, relish, onion, tomato, pickle, sport peppers, and celery salt, made Chicago-style with no ketchup.	1 all-beef hot dog, 1 poppy seed hot dog bun, 1 tablespoon yellow mustard, 1 tablespoon sweet green pickle relish, 1 tablespoon chopped onion, 4 tomato wedges, 1 dill pickle spear, 2 sport peppers, 1 dash celery salt	Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside., Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes., Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!	377 kcal	38 g	30 mg	3 g	12 g	7 g	2387 mg	15 g	20 g	0 g	1 serving	NaN	NaN
Africa	NaN	Chicago	Chicago's Chicken Vesuvio	https://www.allrecipes.com/recipe/274876/chicagos-chicken-vesuvio/	4.5	80.0	10.0	70.0	Chicken Vesuvio is a Chicago favorite made with a delicious combination of crispy chicken pieces, potato wedges, garlic, onion, and white wine.	2 pounds bone-in, skin-on chicken pieces, salt and freshly ground black pepper to taste, 0.25 cup olive oil, 2 cups Yukon Gold potato wedges, 0.5 onion, chopped, 5 cloves garlic, sliced, 0.66666668653488 cup dry white wine, 0.66666668653488 cup chicken stock, 2 tablespoons chopped fresh parsley, 1 tablespoon Italian seasoning, 1 tablespoon butter, or more as needed, 0.5 cup frozen peas	Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper., Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside., Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside., Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon., Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid., Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)., Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.	306 kcal	12 g	81 mg	2 g	23 g	4 g	174 mg	1 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicago	The Real Chicago Deep Dish Pizza Dough	https://www.allrecipes.com/recipe/223481/the-real-chicago-deep-dish-pizza-dough/	4.5	385.0	10.0	NaN	This is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza dough. It is a buttery, flaky crust.	2.25 teaspoons active dry yeast, 1.5 teaspoons white sugar, 1.125 cups warm water - 110 to 115 degrees F (43 to 45 degrees C), 3 cups all-purpose flour, 0.5 cup corn oil, 1.5 teaspoons kosher salt	Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam., Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes., Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours., Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.	299 kcal	37 g	NaN	2 g	5 g	2 g	362 mg	1 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicago	Chicago Style Stuffed Pizza	https://www.allrecipes.com/recipe/18875/chicago-style-stuffed-pizza/	4.1	110.0	60.0	50.0	For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!	2 teaspoons white sugar, 1 cup warm water (110 degrees F/45 degrees C), 1 teaspoon active dry yeast, 3 cups unbleached all-purpose flour, divided, 0.5 cup warm water (110 degrees F/45 degrees C), 0.5 cup yellow cornmeal, 1.5 teaspoons salt, 2 tablespoons olive oil, 0.25 pound spicy Italian sausage - browned, drained and crumbled, 9 ounces shredded mozzarella cheese, 0.25 cup grated Parmesan cheese, 0.33333334326744 cup diced pepperoni, 0.25 cup chopped onion, 0.125 cup chopped green bell pepper, 1 teaspoon dried oregano, 3 cloves garlic, sliced, 0.5 cup tomato sauce	To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy., Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume., Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well., Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce., Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.	703 kcal	76 g	70 mg	3 g	31 g	12 g	1646 mg	5 g	30 g	0 g	5 servings	NaN	NaN
Africa	NaN	Chicago	Sharon's Awesome Chicago Chili	https://www.allrecipes.com/recipe/31772/sharons-awesome-chicago-chili/	4.2	255.0	15.0	240.0	Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream.	2 pounds ground beef, 4 (14.5 ounce) cans kidney beans, 4 (15 ounce) cans diced tomatoes, 1 (12 fluid ounce) bottle beer, 1 (12 ounce) bottle tomato-based chili sauce, 1 large white onion, chopped, 6 cloves garlic, minced, 2 tablespoons chili seasoning, 1 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon cayenne pepper, 0.5 teaspoon oregano, 0.25 cup sugar, 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce	Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat., Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.	389 kcal	41 g	55 mg	12 g	26 g	4 g	890 mg	11 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicago	New York Strip Chicago Style	https://www.allrecipes.com/recipe/20474/new-york-strip-chicago-style/	3.9	85.0	15.0	10.0	New York Strip on a grill has never been easier. This recipe is easy and ingredients are usually around the house!	1 tablespoon extra virgin olive oil, 1 clove garlic, minced, 0.5 teaspoon ground cinnamon, 0.5 teaspoon white sugar, 2 tablespoons apricot preserves, 2 (1/2 pound) New York strip steaks, 1 inch thick, salt and pepper to taste	In a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. Mix well, as the preserves tend to stick until warm., With a knife, make several shallow slashes in both sides of the steaks. Sprinkle with salt and pepper. Place steaks in the dish with the sauce, and turn to coat. Cover with plastic wrap, and refrigerate for at least 1 hour., Preheat grill for high heat., Lightly oil the grill grate. Place steaks on the grill, and discard any remaining sauce. Grill steaks 10 minutes, turning occasionally, or to desired doneness.	439 kcal	15 g	134 mg	0 g	49 g	6 g	142 mg	10 g	19 g	0 g	2 servings	NaN	NaN
Africa	NaN	Chicago	Chicago Style Roast Duck	https://www.allrecipes.com/recipe/207282/chicago-style-roast-duck/	4.3	95.0	15.0	70.0	This spice rubbed duck is turned often during roasting to ensure that it is crispy on the outside and meltingly tender on the inside.	1 (4 pound) whole duck, 1 tablespoon garlic powder, 1 tablespoon onion powder, salt and pepper, to taste, 2 tablespoons caraway seeds	Preheat oven to 425 degrees F (220 degrees C)., Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. Sprinkle caraway seeds over duck, and into scored skin. Place on a rack in a roasting pan, breast side up., Roast duck in preheated oven for 15 minutes. Turn breast side down, and roast for an additional 15 minutes. Remove duck from the oven; reduce oven temperature to 350 degrees F. Turn duck breast side up again, and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.	389 kcal	5 g	91 mg	2 g	22 g	11 g	66 mg	1 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicago	Chicago Macaroni Salad	https://www.allrecipes.com/recipe/218295/chicago-macaroni-salad/	4.3	280.0	30.0	10.0	A bright and colorful pasta salad made with salad macaroni (small, tube-shaped pasta), with lots of broccoli, Cheddar cheese, and olives, is perfect for a potluck, picnic, or light supper. It was handed down from a grandma, so you know it's good.	1 (8 ounce) package salad macaroni, 1 cup small broccoli florets, 0.75 cup diced Cheddar cheese, 0.5 cup chopped green bell pepper, 0.5 cup dill pickle relish, with juice, 1 large dill pickle, chopped, 0.5 cup chopped celery, 0.5 cup sliced black olives, 0.5 cup sliced green olives, 0.25 cup chopped green onion, 2 tablespoons shredded carrot, 1 tablespoon chopped pimento peppers, 1 cup light mayonnaise, 0.25 cup prepared yellow mustard, 1 teaspoon salt, 0.5 teaspoon white sugar, 0.25 teaspoon black pepper	Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water., Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.	197 kcal	27 g	10 mg	2 g	6 g	2 g	1143 mg	7 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicago	Chicago Hot Dog-Style Salmon	https://www.allrecipes.com/recipe/255113/chicago-hot-dog-style-salmon/	3.0	35.0	20.0	15.0	This recipe is a fusion of salmon and all the condiments of a Chicago-style hot dog such as pickles, onion, tomatoes, and sport peppers.	cooking spray, 4 (6 ounce) salmon fillets, 0.25 lemon, juiced, or more to taste, 2 teaspoons dried dill weed, 0.25 cup Dijon mustard, 2 large dill pickles, diced, 0.5 white onion, diced, 1 tomato, seeded and diced, 4 sport peppers, chopped, or to taste, 1 dash celery seed, or to taste	Preheat oven to 400 degrees F (200 degrees C)., Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top., Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet., Bake in preheated oven until fish flakes easily with a fork, about 15 minutes., Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.	313 kcal	9 g	83 mg	1 g	30 g	3 g	1581 mg	3 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	BBQ Chicken Pizza	https://www.allrecipes.com/recipe/24878/bbq-chicken-pizza/	4.5	35.0	20.0	15.0	This BBQ chicken pizza is loaded with diced chicken, spicy barbecue sauce, pepperoncini peppers, onion, and cilantro, topped with Colby-Jack cheese.	1 (12 inch) pre-baked pizza crust, 1 cup spicy barbeque sauce, 2 skinless boneless chicken breast halves, cooked and cubed, 1 cup sliced pepperoncini peppers, 1 cup chopped red onion, 0.5 cup chopped fresh cilantro, 2 cups shredded Colby-Jack cheese	Preheat the oven to 350 degrees F (175 degrees C)., Place pizza crust on a baking sheet. Spread barbeque sauce on crust. Top with chicken, pepperoncini peppers, onion, and cilantro. Cover with Colby-Jack cheese., Bake in the preheated oven until cheese is melted and bubbly, about 15 minutes.	385 kcal	38 g	58 mg	2 g	23 g	9 g	1666 mg	9 g	16 g	0 g	8 servings	1 (12-inch) pizza	NaN
Africa	NaN	California	Santa Maria Grilled Tri-Tip Beef	https://www.allrecipes.com/recipe/236992/santa-maria-grilled-tri-tip-beef/	4.8	315.0	20.0	25.0	A Santa Maria tri-tip marinade adds incredible flavor to Chef John's recipe for grilled tri-tip beef that's black-on-the-outside, pink-on-the-inside.	2 teaspoons salt, 2 teaspoons freshly ground black pepper, 2 teaspoons garlic powder, 1.5 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon dried rosemary, 0.25 teaspoon cayenne pepper, 1 (2 1/2 pound) beef tri-tip roast, 0.33333334326744 cup red wine vinegar, 0.33333334326744 cup vegetable oil, 4 cloves crushed garlic, 0.5 teaspoon Dijon mustard	Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl., Place tri-tip in a glass baking dish and coat on all sides with spice mixture. Cover the dish with plastic wrap and refrigerate for 4 hours., Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard in a sealable container. Cover the container and shake until ingredients are blended., Remove tri-tip from the refrigerator. Let sit uncovered at room temperature for 30 minutes., Preheat an outdoor grill for high heat; lightly oil the grates., Place tri-tip on the preheated grill and brush with vinegar mixture. Cook for 4 minutes, flip, and baste. Flip and baste every 4 minutes until tri-tip starts to firm up and is reddish-pink and juicy in the center, 25 to 30 minutes total. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.	452 kcal	4 g	166 mg	1 g	53 g	6 g	855 mg	0 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	Fish Tacos	https://www.allrecipes.com/recipe/53729/fish-tacos/	4.7	60.0	40.0	20.0	These fish tacos are easily made with fried beer-battered cod, served in crispy corn tortillas with shredded cabbage and a zesty seasoned white sauce.	1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 0.5 teaspoon salt, 1 cup beer, 1 egg, 0.5 cup plain yogurt, 0.5 cup mayonnaise, 1 lime, juiced, 1 jalapeno pepper, minced, 1 teaspoon minced capers, 1 teaspoon ground cayenne pepper, 0.5 teaspoon dried oregano, 0.5 teaspoon ground cumin, 0.5 teaspoon dried dill weed, 1 quart oil for frying, 1 pound cod fillets, cut into 2 to 3 ounce portions, 2 tablespoons all-purpose flour, or more as needed, 1 (12 ounce) package corn tortillas, 0.5 medium head cabbage, finely shredded	Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining., Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill., Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C)., Dust fish pieces lightly with flour. Dip into beer batter, then fry in hot oil until crisp and golden brown. Drain on paper towels., Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels., Place fried fish in tortillas; top with shredded cabbage and white sauce.	409 kcal	43 g	54 mg	5 g	17 g	3 g	407 mg	5 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Garlic Noodles	https://www.allrecipes.com/recipe/270770/garlic-noodles/	4.7	35.0	15.0	20.0	This garlic noodle recipe from Chef John uses spaghetti and other easy-to-find ingredients to make this devastatingly delicious noodle dish.	2 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 teaspoons Worcestershire sauce, 2 teaspoons fish sauce, 0.25 teaspoon sesame oil, 1 pinch cayenne pepper, 4 tablespoons unsalted butter, 8 cloves garlic, minced, 6 ounces spaghetti, 0.25 cup finely grated Parmigiano-Reggiano cheese, 1 tablespoon chopped green onion, or to taste, 1 pinch red pepper flakes	Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce., Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat., Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes., Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry., Plate noodles; garnish with green onions and red pepper flakes.	600 kcal	70 g	70 mg	3 g	17 g	17 g	1541 mg	4 g	28 g	0 g	2 servings	NaN	NaN
Africa	NaN	California	California Roll	https://www.allrecipes.com/recipe/228953/california-roll/	4.4	110.0	60.0	20.0	A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, these make a fun, filling meal.	4 cups water, 2 cups uncooked white rice, 0.5 cup seasoned rice vinegar, 1 teaspoon white sugar, or to taste, 1 teaspoon salt, or to taste, 0.25 pound cooked crab meat, drained of excess liquid and shredded, 1 tablespoon mayonnaise, 5 sheets nori (dry seaweed), 1 avocado, sliced, 0.25 cup red caviar, such as tobiko, 1 English cucumber, seeded and sliced into strips, 2 tablespoons drained pickled ginger, for garnish, 2 tablespoons soy sauce, or to taste, 1 tablespoon wasabi paste	Wrap a sushi rolling mat completely in plastic wrap and set aside., Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in vinegar using a rice paddle or wooden spoon. Season with sugar and salt. Allow to cool to room temperature, about 30 minutes., Combine crab meat with mayonnaise in a small bowl., Place nori sheet on a flat work surface. Spread a thin layer of rice on top of nori. Place nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife., Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste	445 kcal	70 g	94 mg	4 g	15 g	2 g	1237 mg	3 g	11 g	0 g	5 servings	NaN	NaN
Africa	NaN	California	Mom's Favorite Baked Mac and Cheese	https://www.allrecipes.com/recipe/24321/moms-favorite-baked-mac-and-cheese/	4.5	65.0	10.0	45.0	A creamy baked mac and cheese that is everything you want from a comforting, homemade, kid-pleasing mac and cheese recipe. Easy enough to make weekly.	2 tablespoons butter, 0.25 cup finely chopped onion, 2 tablespoons all-purpose flour, 2 cups milk, 0.75 teaspoon salt, 0.5 teaspoon dry mustard, 0.25 teaspoon ground black pepper, 1 (8 ounce) package elbow macaroni, 2 cups shredded sharp Cheddar cheese, 1 (8 ounce) package processed American cheese, cut into strips	Preheat the oven to 350 degrees F (175 degrees C)., Melt butter in a medium saucepan over medium heat. Sauté onion for 2 minutes. Stir in flour and cook for 1 minute, stirring constantly. Then stir in milk, salt, mustard, and pepper. Cook, stirring frequently, until mixture boils and thickens., Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes; drain., Add Cheddar and American cheeses to milk mixture; stir until cheese melts. Combine cheese sauce and macaroni in a 2-quart baking dish; mix well., Bake in preheated oven until hot and bubbly, about 30 minutes. Let cool 10 minutes before serving.	561 kcal	37 g	100 mg	2 g	28 g	21 g	1194 mg	5 g	33 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	Fish Chowder	https://www.allrecipes.com/recipe/12732/fish-chowder/	4.6	60.0	30.0	30.0	This fish chowder recipe is an old-fashioned soup with potato and mushroom in a light broth flavored with Old Bay, clam juice, and crumbled bacon.	2 tablespoons butter, 2 cups chopped onion, 4 fresh mushrooms, sliced, 1 stalk celery, chopped, 4 cups chicken stock, 4 cups diced potatoes, 2 pounds cod, diced into 1/2 inch cubes, 1 cup clam juice, 0.5 cup all-purpose flour, 0.125 teaspoon Old Bay Seasoning TM, or to taste, salt and ground black pepper to taste, 2 (12 fluid ounce) cans evaporated milk, 0.25 cup cooked crumbled bacon	Melt butter in a large stockpot over medium heat. Sauté onions, mushrooms, and celery in butter until tender. Add chicken stock and potatoes; simmer for 10 minutes. Add fish; simmer for another 10 minutes., Mix together clam juice and flour in a small bowl until smooth; stir into soup and simmer for 1 minute. Season with Old Bay, salt, and pepper. Remove from heat and stir in evaporated milk., Portion into soup bowls and top with crumbled bacon.	386 kcal	34 g	84 mg	3 g	32 g	7 g	748 mg	12 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Seafood Cioppino	https://www.allrecipes.com/recipe/16790/seafood-cioppino/	4.8	105.0	30.0	75.0	This seafood cioppino features clams, mussels, shrimp, cod, and scallops cooked in a rich, savory tomato-based broth flavored with herbs and wine.	0.25 cup olive oil, 1 onion, chopped, 1 green bell pepper, chopped, 1 fresh red chile pepper, seeded and chopped, 4 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 1 (8 ounce) can tomato sauce, 0.5 cup water, 0.5 cup chopped fresh parsley, 1 (10 ounce) can minced clams, drained with juice reserved, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 pinch paprika, 1 pinch cayenne pepper, salt and ground black pepper to taste, 1 cup white wine, 25 mussels, cleaned and debearded, 25 shrimp, 1 pound cod fillets, cubed, 10 ounces scallops	Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time., About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.	303 kcal	17 g	98 mg	3 g	34 g	1 g	564 mg	3 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Fish Taco Sauce	https://www.allrecipes.com/recipe/238544/fish-taco-sauce/	4.7	10.0	10.0	NaN	Easy, homemade fish taco sauce comes together with sour cream, mayo, lime juice, and Sriracha hot sauce — a spicy addition to your favorite fish.	3 tablespoons sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 0.5 teaspoon garlic powder, 0.5 teaspoon Sriracha sauce	Mix sour cream, mayonnaise, lime juice, garlic powder, and Sriracha together in a bowl until smooth.	50 kcal	1 g	5 mg	NaN	0 g	2 g	49 mg	0 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	The Famous Seafood Seasoning Recipe	https://www.allrecipes.com/recipe/218359/the-famous-seafood-seasoning-recipe/	4.3	15.0	15.0	NaN	This homemade seafood seasoning blend goes with all sorts of seafood dishes, plus salads, and poultry dishes too. It tastes just like store-bought.	6.3333334922791 tablespoons salt, 3.6666667461395 tablespoons ground celery seed, 2.5 teaspoons dry mustard powder, 2.5 teaspoons red pepper flakes, ground, 1.5 teaspoons ground black pepper, 1.5 teaspoons ground bay leaves, 1.5 teaspoons paprika, 1 teaspoon ground cloves, 1 teaspoon ground allspice, 1 teaspoon ground ginger, 0.75 teaspoon ground cardamom, 0.5 teaspoon ground cinnamon	Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined., Store in an airtight container.	1 kcal	0 g	NaN	0 g	NaN	NaN	246 mg	NaN	0 g	0 g	180 servings	NaN	NaN
Africa	NaN	California	Jamie's Minestrone	https://www.allrecipes.com/recipe/13333/jamies-minestrone/	4.7	80.0	35.0	45.0	This is the best minestrone soup recipe because it's packed with good-for-you vegetables, kidney beans, and fresh herbs in a flavorful tomato broth.	3 tablespoons olive oil, 3 cloves garlic, chopped, 2 onions, chopped, 2 cups chopped celery, 5 carrots, sliced, 4 cups tomato sauce, 2 cups chicken broth, 2 cups water, 0.5 cup red wine, 3 zucchinis, quartered and sliced, 2 cups baby spinach, rinsed, 1 (15 ounce) can green beans, 1 cup canned kidney beans, drained, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh oregano, salt and pepper to taste, 0.5 cup seashell pasta, 2 tablespoons grated Parmesan cheese for topping, 1 tablespoon olive oil	Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes. Add celery and carrots; sauté for 1 to 2 minutes., Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low. Stir in zucchinis, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes., Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside., Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese. Spray with olive oil to serve.	228 kcal	30 g	1 mg	8 g	9 g	1 g	1142 mg	11 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Grilled Fish Tacos with Chipotle-Lime Dressing	https://www.allrecipes.com/recipe/142614/grilled-fish-tacos-with-chipotle-lime-dressing/	4.5	405.0	35.0	10.0	A grilled fish tacos recipe that is tasty and easy. The tilapia fillets have a tangy, bright flavor thanks to a marinade and a chipotle-lime sauce.	0.25 cup extra virgin olive oil, 2 tablespoons distilled white vinegar, 2 tablespoons fresh lime juice, 2 teaspoons lime zest, 2 cloves garlic, minced, 1.5 teaspoons honey, 1 teaspoon seafood seasoning, such as Old Bay™, 1 teaspoon hot pepper sauce, or to taste, 0.5 teaspoon cumin, 0.5 teaspoon chili powder, 0.5 teaspoon ground black pepper, 1 pound tilapia fillets, cut into chunks, 1 (8 ounce) container light sour cream, 0.5 cup adobo sauce from chipotle peppers, 2 tablespoons fresh lime juice, 2 teaspoons lime zest, 0.5 teaspoon seafood seasoning, such as Old Bay™, 0.25 teaspoon cumin, 0.25 teaspoon chili powder, salt and pepper to taste, 1 (10 ounce) package tortillas, 3 ripe tomatoes, seeded and diced, 1 small head cabbage, cored and shredded, 1 bunch cilantro, chopped, 2 limes, cut in wedges	Prepare marinated fish: Whisk together olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper in a bowl until blended. Place tilapia in a shallow dish and pour the marinade over the fish. Cover and refrigerate for 6 to 8 hours., Make the dressing: Combine sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed., Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat., Remove fish from the marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes., Assemble tacos: Place fish pieces in the center of tortillas with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing., To serve, roll up tortillas around fillings, and garnish with lime wedges.	416 kcal	39 g	43 mg	6 g	23 g	5 g	644 mg	7 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	Trader Vic Mai Tai Cocktail	https://www.allrecipes.com/recipe/222521/trader-vic-mai-tai-cocktail/	5.0	10.0	10.0	NaN	California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.	1 cup crushed ice, 2 fluid ounces 17-year old J. Wray Nephew Jamaican Rum, 0.5 fluid ounce French Garnier Orgeat, 0.5 fluid ounce orange Curacao liqueur, 0.25 fluid ounce rock candy syrup, 1 lime, juiced, 1 cup ice, 1 sprig fresh mint	Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer., Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass., Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.	255 kcal	28 g	NaN	2 g	1 g	NaN	18 mg	15 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	California	Gulliver's Cream Corn	https://www.allrecipes.com/recipe/57713/gullivers-cream-corn/	4.7	35.0	15.0	20.0	Creamed corn for a crowd. Simply made with thawed frozen corn kernels, heavy cream, and a pinch of pepper.	2 (20 ounce) packages frozen corn kernels, thawed, 1 cup whipping cream, 1 cup milk, 1 teaspoon salt, 0.25 teaspoon monosodium glutamate (MSG, or Accent flavor enhancer), 2 tablespoons sugar, white or cayenne pepper, 2 tablespoons flour, 2 tablespoons butter, melted	Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat., Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!	295 kcal	39 g	51 mg	4 g	6 g	9 g	356 mg	10 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Habanero Hellfire Chili	https://www.allrecipes.com/recipe/25370/habanero-hellfire-chili/	4.7	120.0	30.0	90.0	Jam packed with fire in the form of jalapenos, habaneros, and other hot delights. Ground beef and pork with tomatoes and other chili favorites.	0.5 pound bacon, 1 pound ground round, 1 pound ground pork, 1 green bell pepper, diced, 1 yellow onion, diced, 6 jalapeno peppers, seeded and chopped, 6 habanero peppers, seeded and chopped, 8 Anaheim peppers, seeded and diced, 2 cloves garlic, minced, 1.5 tablespoons ground cumin, 1 tablespoon crushed red pepper flakes, 3 tablespoons chili powder, 2 tablespoons beef bouillon granules, 1 (28 ounce) can crushed tomatoes, 2 (16 ounce) cans whole peeled tomatoes, drained, 2 (16 ounce) cans chili beans, drained, 1 (12 fluid ounce) can beer, 3 ounces tomato paste, 1 ounce chile paste, 2 cups water	Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop., Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water., Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.	595 kcal	48 g	91 mg	12 g	35 g	11 g	1575 mg	13 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Halibut Fish Tacos	https://www.allrecipes.com/recipe/273350/halibut-fish-tacos/	4.8	50.0	20.0	10.0	A quick cilantro-lime marinade is key to flavoring these halibut fish tacos that are easy to grill for a crowd.	1 lime, juiced, 0.25 cup olive oil, 0.25 cup chopped cilantro, 1 jalapeno pepper, diced, 1 tablespoon ground ancho chile powder, 0.25 teaspoon ground cumin, salt and ground black pepper to taste, 0.5 pound halibut fillets, 8 corn tortillas, 2 cups shredded cabbage, 1 (8 ounce) jar salsa, 1 cup shredded pepper Jack cheese, 1 avocado, sliced	Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish., Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more., Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.	269 kcal	18 g	28 mg	5 g	12 g	5 g	321 mg	2 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Horchata Made Easy	https://www.allrecipes.com/recipe/221318/horchata-made-easy/	4.7	20.0	5.0	5.0	Store-bought rice milk makes enjoying this Mexican drink quick and easy. All you need is water, sugar, and a bit of cinnamon to flavor the rice milk.	1 cup water, 0.5 cup white sugar, 0.25 teaspoon ground cinnamon, 2 quarts rice milk	Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes., Pour rice milk into a large pitcher., Stir sugar water into rice milk. Serve chilled or over ice.	154 kcal	32 g	NaN	2 g	3 g	0 g	69 mg	10 g	2 g	0 g	10 servings	NaN	NaN
Africa	NaN	California	Mexican Style Corn	https://www.allrecipes.com/recipe/222859/mexican-style-corn/	4.6	35.0	15.0	20.0	Ears of corn are served up street-vendor style with mayonnaise, Parmesan cheese, and a dusting of chili powder. For even more flavor, roll or spray the corn with lime juice.	4 ears corn on the cob, husks and silk removed, 0.25 cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided, 0.25 cup margarine in a squeezable container, or to taste - divided, 0.25 cup grated Parmesan cheese, or to taste - divided, 1 teaspoon chili powder, or to taste - divided	Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes., Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.	300 kcal	18 g	10 mg	3 g	5 g	5 g	306 mg	3 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	San Francisco Sourdough Bread	https://www.allrecipes.com/recipe/7156/san-francisco-sourdough-bread/	4.6	0.0	NaN	NaN	This white bread brings yeast and starter together for a guaranteed rise. A topping of diced onion gives extra kick.	4.75 cups bread flour, 3 tablespoons white sugar, 2.5 teaspoons salt, 1 (.25 ounce) package active dry yeast, 1 cup warm milk, 2 tablespoons margarine, softened, 1.5 cups sourdough starter, 1 extra large egg, 1 tablespoon water, 0.25 cup chopped onion	In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate., Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume., Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled., Brush egg wash over tops of loaves, and sprinkle with chopped onion., Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.	145 kcal	26 g	11 mg	1 g	5 g	1 g	267 mg	3 g	2 g	0 g	24 servings	NaN	NaN
Africa	NaN	California	San Francisco Pork Chops	https://www.allrecipes.com/recipe/230995/san-francisco-pork-chops/	4.5	60.0	15.0	45.0	Tender pork chops simmer in a sweet and savory sauce flavored with beef broth, garlic, and soy sauce with just a pinch of red pepper flakes for zing.	1 tablespoon vegetable oil, 4 (3/4 inch-thick) boneless pork chops, trimmed, 1 clove garlic, minced, 0.25 cup beef broth, 0.25 cup soy sauce, 2 tablespoons brown sugar, 2 teaspoons vegetable oil, 0.25 teaspoon red pepper flakes, 2 teaspoons cornstarch, 2 tablespoons water	Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet., Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking., Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.	379 kcal	9 g	124 mg	0 g	41 g	5 g	1043 mg	7 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	Air Fryer Crispy Fish Tacos with Slaw	https://www.allrecipes.com/recipe/277359/air-fryer-crispy-fish-tacos-with-slaw/	4.4	35.0	15.0	20.0	This simple air fryer recipe for fish tacos features crispy, seasoned cod with a zesty, lime-flavored, caramelized cabbage slaw.	nonstick cooking spray, 4 cups cabbage slaw mix, 1 tablespoon chopped fresh jalapeno pepper, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon ground cayenne pepper, 0.25 cup all-purpose flour, 0.25 cup yellow cornmeal, 2 tablespoons taco seasoning mix, 1 pound cod fillets, cut into bite-sized pieces, 8 (6 inch) corn tortillas	Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray., Combine cabbage slaw, jalapeno pepper, lime juice, olive oil, vinegar, salt, pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside., Mix together flour, cornmeal, and taco seasoning in a separate bowl. Add fish pieces and toss until evenly coated, discarding any remaining seasoning mix. Place in the prepared air fryer basket and mist lightly with cooking spray., Cook fish in the preheated air fryer for 5 minutes. Shake the basket, and cook until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate., Place cabbage slaw mixture into the air fryer basket., Cook until cabbage is caramelized, about 8 minutes, stirring halfway through the cooking time., Spoon cabbage onto tortillas and top with fish.	370 kcal	48 g	47 mg	5 g	26 g	1 g	740 mg	2 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	Baked Cod Fish Tacos	https://www.allrecipes.com/recipe/278965/baked-cod-fish-tacos/	4.8	45.0	20.0	25.0	A zesty cabbage slaw and fresh crema top these baked cod fish tacos in warm tortillas, providing a tasty change from traditional chicken or beef.	1 pound cod fillets, 1 tablespoon olive oil, 1 lime, zested and juiced, divided, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon smoked paprika, 0.25 teaspoon cayenne pepper, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 cup sour cream, 1 clove garlic, minced, 1 pinch salt, 1 small head red cabbage, shredded, 0.5 teaspoon white vinegar, 6 (7 inch) flour tortillas, 1 tomato, diced	Preheat the oven to 425 degrees F (220 degrees C)., Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper., Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks., Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl., Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds., Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.	313 kcal	36 g	36 mg	4 g	20 g	4 g	531 mg	5 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	Mexican Street Vendor Style Corn Salad	https://www.allrecipes.com/recipe/217842/mexican-street-vendor-style-corn-salad/	4.5	20.0	10.0	10.0	Get the flavors of Mexican grilled corn without having to heat up the grill!	2 (15.25 ounce) cans whole kernel corn, undrained, 1 tablespoon butter, 2 tablespoons mayonnaise, 0.25 cup grated cotija cheese, 1 pinch ground red pepper to taste, 2 tablespoons lime juice, or to taste, 1 sprig cilantro for garnish	Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.	141 kcal	21 g	10 mg	2 g	4 g	2 g	395 mg	3 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Healthy Fish Tacos with Mango Salsa	https://www.allrecipes.com/recipe/233899/healthy-fish-tacos-with-mango-salsa/	4.9	95.0	20.0	15.0	Delicious mahi mahi is topped with mango salsa for this refreshing Hawaiian-style fish taco.	1 mango - peeled, seeded, and chopped, 2 avocados - peeled, pitted, and chopped, 1 cup chopped tomato, 0.5 cup diced red onion, 0.5 cup diced red pepper, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons canola oil, 2 tablespoons brown sugar, 1 lime, juiced, 1 teaspoon cider vinegar, 1 dash hot pepper sauce, or to taste, salt and ground black pepper to taste, 8 taco shells, 4 (6 ounce) mahi mahi fillets, cut into 1-inch slices, 1 teaspoon ground black pepper, 1 teaspoon paprika, 0.5 teaspoon salt, 2 tablespoons olive oil	Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour., Preheat oven to 325 degrees F (165 degrees C)., Heat taco shells in preheated oven until crisp, about 5 minutes., Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt., Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side., Place mahi mahi slices in taco shells and top with mango salsa.	324 kcal	24 g	62 mg	6 g	19 g	3 g	290 mg	8 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	California Roll Sushi	https://www.allrecipes.com/recipe/189477/california-roll-sushi/	4.3	90.0	45.0	15.0	Make your own delicious California sushi rolls with seaweed sheets, sweet and tangy sushi rice, cucumber, avocado, and a creamy imitation crab filling.	1 cup uncooked short-grain white rice, 1 cup water, 0.25 cup rice vinegar, 1 tablespoon white sugar, 0.5 cup imitation crabmeat, finely chopped, 0.25 cup mayonnaise, 8 sheets nori (dry seaweed), 2.5 tablespoons sesame seeds, 1 cucumber, cut into thin spears, 2 avocados - pitted, peeled, and sliced the long way	Wash the rice in several changes of water until the rinse water is no longer cloudy, drain well, and place in a covered pan or rice cooker with 1 cup water. Bring to a boil, reduce heat to a simmer, and cover the pan. Allow the rice to simmer until the top looks dry, about 15 minutes. Turn off the heat, and let stand for 10 minutes to absorb the rest of the water., Mix the rice vinegar and sugar in a small bowl until the sugar has dissolved, and stir the mixture into the cooked rice until well combined. Allow the rice to cool, and set aside., Mix the imitation crabmeat with mayonnaise in a bowl, and set aside. To roll the sushi, cover a bamboo rolling mat with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap. With wet fingers, firmly pat a thin, even layer of prepared rice over the nori, leaving 1/4 inch uncovered at the bottom edge of the sheet. Sprinkle the rice with about 1/2 teaspoon of sesame seeds, and gently press them into the rice. Carefully flip the nori sheet over so the seaweed side is up., Place 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture in a line across the nori sheet, about 1/4 from the uncovered edge. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a cylinder about 1 1/2 inch in diameter. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly., Cut each roll into 1 inch pieces with a very sharp knife dipped in water.	232 kcal	24 g	5 mg	4 g	4 g	2 g	135 mg	3 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Keto White Chicken Chili	https://www.allrecipes.com/recipe/272323/keto-white-chicken-chili/	4.8	70.0	20.0	40.0	This keto version of white chicken chili is a thick, creamy meal with chunks of sauteed and pulled chicken. Great for those cold winter nights!	1 tablespoon oil, or as needed, 1 stick butter, divided, 2 pounds skinless, boneless chicken breasts, 1.5 teaspoons chili powder, salt and ground black pepper to taste, 0.75 cup chicken broth, 2 cups heavy whipping cream, 4 ounces cream cheese, 1.5 tablespoons onion powder, 2 teaspoons cumin, 1 teaspoon hot sauce, 1.5 cups grated Monterey Jack cheese, 2 (4 ounce) cans chopped green chilies	Heat a large skillet over medium-high heat and add oil and 2 tablespoons butter., Meanwhile, season chicken with chili powder, salt, and black pepper. Cook chicken in the skillet on 1 side for 5 minutes, resisting the urge to flip early. Turn and cook, turning occasionally to keep from burning, until no longer pink inside and juices run clear, 10 to 15 minutes, depending on thickness. Transfer chicken to a plate to cool until safe to handle, about 10 minutes. Shred chicken using your fingers and set aside., Mix remaining 6 tablespoons butter, chicken broth, heavy cream, cream cheese, onion powder, cumin, and hot sauce together in a large, heavy pot. Season with salt and black pepper and bring to a simmer; cook until butter and cream cheese are melted, about 5 minutes., Add shredded chicken, Monterey Jack cheese, and green chiles to the chili in the pot. Reduce heat to low and cook, stirring occasionally, for 20 minutes.	591 kcal	5 g	212 mg	1 g	32 g	29 g	795 mg	2 g	50 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Eggplant Sandwiches	https://www.allrecipes.com/recipe/29942/eggplant-sandwiches/	4.7	30.0	20.0	10.0	Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.	1 small eggplant, halved and sliced, 1 tablespoon olive oil, or as needed, 0.25 cup mayonnaise, 2 cloves garlic, minced, 2 (6 inch) French sandwich rolls, 1 small tomato, sliced, 0.5 cup crumbled feta cheese, 0.25 cup chopped fresh basil leaves	Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted., Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.	802 kcal	91 g	44 mg	8 g	24 g	11 g	1460 mg	12 g	40 g	0 g	2 servings	NaN	NaN
Africa	NaN	California	Dried Apricot Jam	https://www.allrecipes.com/recipe/223062/dried-apricot-jam/	4.6	110.0	NaN	20.0	Dried apricots with a hint of vanilla can be re-hydrated and made into jam any time of the year. Apricot jam makes a colorful and sweet gift everyone will enjoy.	4.5 cups dried apricots, 4.5 cups boiling water, 1 teaspoon vanilla extract, 1 (1.75 ounce) package powdered fruit pectin, 7 cups white sugar, 0.25 cup lemon juice	Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky., Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes., Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings., Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes., Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.	48 kcal	12 g	NaN	0 g	0 g	NaN	1 mg	12 g	NaN	0 g	144 servings	NaN	NaN
Africa	NaN	California	Horchata (Cinnamon Rice Milk)	https://www.allrecipes.com/recipe/43431/horchata-cinnamon-rice-milk/	1.9	230.0	20.0	30.0	Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!	1 cup long grain rice, rinsed, 2 quarts water, 1 cinnamon stick, broken into pieces, 1 teaspoon vanilla, 0.5 cup white sugar	In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours., After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool., Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.	135 kcal	31 g	NaN	1 g	2 g	NaN	8 mg	13 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Mexican Steak Torta	https://www.allrecipes.com/recipe/214827/mexican-steak-torta/	4.7	35.0	20.0	15.0	A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.	1 pound sirloin steak, 1 tablespoon garlic salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, ground cayenne pepper to taste, 4 kaiser rolls, split, 0.25 cup mayonnaise, 0.5 cup refried beans, 1 large avocado, thinly sliced, 1 large tomato, sliced, 2 cups shredded lettuce, 1 ounce crumbled cotija cheese	Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper., Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil., Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips., Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.	546 kcal	36 g	64 mg	9 g	29 g	7 g	1886 mg	3 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	Quick Fish Tacos	https://www.allrecipes.com/recipe/221936/quick-fish-tacos/	4.6	35.0	20.0	15.0	Tilapia fillets are pan-fried in a jalapeno-infused oil and served with a quick cabbage slaw. For a milder flavor, remove the seeds from jalapeno peppers before adding to the slaw.	0.25 cup reduced-fat sour cream, 2 tablespoons lime juice, salt and ground black pepper to taste, 1 jalapeno pepper, halved lengthwise, 2.5 cups shredded red cabbage, 4 green onions, thinly sliced, 2 tablespoons olive oil, 1 pound tilapia fillets, cut into strips, 8 (6 inch) flour tortillas, 0.5 cup chopped fresh cilantro	Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed., Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half., Heat tortillas in the microwave on high until warm, 20 to 30 seconds., Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.	416 kcal	39 g	48 mg	4 g	30 g	4 g	481 mg	4 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	California Grilled Veggie Sandwich	https://www.allrecipes.com/recipe/14504/california-grilled-veggie-sandwich/	4.8	50.0	30.0	20.0	For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta.	0.25 cup mayonnaise, 3 cloves garlic, minced, 1 tablespoon lemon juice, 0.125 cup olive oil, 1 cup sliced red bell peppers, 1 small zucchini, sliced, 1 red onion, sliced, 1 small yellow squash, sliced, 2 (4-x6-inch) focaccia bread pieces, split horizontally, 0.5 cup crumbled feta cheese	In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator., Preheat the grill for high heat., Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside., Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.	393 kcal	37 g	22 mg	3 g	9 g	6 g	623 mg	5 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	California Vegetable Bake	https://www.allrecipes.com/recipe/232867/california-vegetable-bake/	4.8	45.0	10.0	35.0	Frozen California-blend vegetables are baked with a creamy onion and Cheddar cheese sauce with a buttery cracker crust in this easy side dish.	2 (20 ounce) bags California-blend frozen vegetables, 1 cup mayonnaise, 1 cup sour cream, 1 cup chopped onion, 1 cup shredded Cheddar cheese, 0.5 cup melted butter, 1 sleeve buttery round crackers (such as Ritz®), crushed	Preheat oven to 350 degrees F (175 degrees C)., Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish., Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables., Bake in the preheated oven until golden brown and bubbly, about 30 minutes.	471 kcal	25 g	55 mg	5 g	9 g	15 g	429 mg	2 g	39 g	0 g	10 servings	NaN	NaN
Africa	NaN	California	Santa Maria-Style Tri Tip Roast	https://www.allrecipes.com/recipe/240778/santa-maria-style-tri-tip-roast/	4.5	120.0	10.0	100.0	Flavorful, succulent, oven-roasted Santa Maria-style tri tip roast is a southern California barbeque favorite.	1 tablespoon kosher salt, 1 tablespoon finely ground black pepper, 1 tablespoon granulated garlic, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon dried rosemary, 0.5 teaspoon dried sage, 0.25 teaspoon lemon pepper, 0.25 teaspoon seasoned salt, 0.25 teaspoon beef bouillon granules, 1 (3 pound) beef tri-tip roast	Preheat oven to 375 degrees F (190 degrees C)., Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat., Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil., Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.	331 kcal	3 g	158 mg	1 g	46 g	5 g	838 mg	0 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Oktoberfest Chicken and Red Cabbage	https://www.allrecipes.com/recipe/228364/oktoberfest-chicken-and-red-cabbage/	4.6	90.0	20.0	70.0	Tender chicken thighs are baked with red cabbage, bacon, and apple in a sweet and sour sauce for a German-inspired main dish just right for Oktoberfest.	4 slices bacon, 1 tablespoon bacon drippings, 0.25 cup all-purpose flour, 0.5 teaspoon kosher salt, 0.5 teaspoon smoked paprika, 2 pounds skinless chicken thighs, 1 red onion, sliced, 1 large apple, cored and sliced, 1 head red cabbage, cored and sliced, 0.5 cup red wine vinegar, 0.25 cup dry red wine, 0.25 cup brown sugar, 0.5 teaspoon ground cinnamon	Preheat oven to 350 degrees F (175 degrees C)., Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet., Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes., Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet., Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).	271 kcal	24 g	72 mg	3 g	23 g	3 g	292 mg	14 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	County Fair Style Kool-Aid Drop Doughnuts	https://www.allrecipes.com/recipe/218578/county-fair-style-kool-aid-drop-doughnuts/	3.9	30.0	10.0	20.0	Doughnuts made with Kool-Aid are a county fair favorite. These simple to make deep fried delights are sure to please your family at home, too!	2 quarts vegetable oil for frying, 3 cups all-purpose flour, 1 cup white sugar, 1 tablespoon baking powder, 0.5 teaspoon salt, 0.5 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®), 1 cup milk, 2 eggs, 3 tablespoons melted butter, 1 teaspoon vanilla extract, 1 cup white sugar, 0.5 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)	Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl., Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter., Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels., Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.	101 kcal	14 g	10 mg	0 g	1 g	1 g	63 mg	8 g	5 g	0 g	50 servings	NaN	NaN
Africa	NaN	California	Authentic Baja-Mexican Street Tacos (Carne Asada)	https://www.allrecipes.com/recipe/265382/authentic-baja-mexican-street-tacos-carne-asada/	4.5	95.0	20.0	15.0	Simplicity is the key to authentic skirt steak tacos that start off with a nicely balanced orange juice-based marinade inspired by Baja Mexican street food.	3 cups fresh orange juice, or more as needed, 2 tablespoons finely chopped fresh cilantro, 2 tablespoons freshly squeezed lime juice, 1 teaspoon minced garlic, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 pinch cayenne pepper, 3 pounds trimmed skirt steaks, 16 (6 inch) white corn tortillas, or as needed, 1 white onion, chopped, or to taste, 1 small bunch fresh cilantro, chopped, or to taste	Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours., Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain., Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel., Add steak to each tortilla and top with white onion and cilantro.	155 kcal	17 g	19 mg	2 g	12 g	2 g	179 mg	4 g	4 g	0 g	16 servings	NaN	NaN
Africa	NaN	California	Kris' Amazing Shredded Mexican Beef	https://www.allrecipes.com/recipe/217843/kris-amazing-shredded-mexican-beef/	4.5	525.0	25.0	500.0	My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.	1 (4 pound) beef bottom round roast or other lean roast, 2 teaspoons ground black pepper, 1 large onion, diced, 1 (7 ounce) can chopped green chilies, 2 teaspoons chili powder, 1 teaspoon cayenne pepper, 1 tablespoon garlic powder, 2 teaspoons ground cumin, 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste, 1 cube beef bouillon	Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast., Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out., Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.	338 kcal	4 g	97 mg	1 g	31 g	8 g	426 mg	1 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	California	Authentic Mexican Hot Sauce	https://www.allrecipes.com/recipe/143447/authentic-mexican-hot-sauce/	3.3	70.0	30.0	NaN	Combining a variety of toasted, dried chile pods with vinegar and garlic, this is the sort of hot sauce you might find on the neighborhood taco wagon. It is a little time consuming but well worth it.	1 dried guajillo chile, 1 dried chile negro (pasilla) pepper, 2 dried New Mexico chile pods, 1.5 cups warm water, 2 cloves garlic, pressed, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon packed brown sugar, 1 teaspoon white vinegar	Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods., Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes., Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.	5 kcal	1 g	NaN	0 g	0 g	NaN	196 mg	0 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	California	Fiery Fish Tacos with Crunchy Corn Salsa	https://www.allrecipes.com/recipe/74337/fiery-fish-tacos-with-crunchy-corn-salsa/	4.5	40.0	30.0	10.0	Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!	2 cups cooked corn kernels, 0.5 cup diced red onion, 1 cup peeled, diced jicama, 0.5 cup diced red bell pepper, 1 cup fresh cilantro leaves, chopped, 1 lime, juiced and zested, 2 tablespoons cayenne pepper, or to taste, 1 tablespoon ground black pepper, 2 tablespoons salt, or to taste, 6 (4 ounce) fillets tilapia, 2 tablespoons olive oil, 12 corn tortillas, warmed, 2 tablespoons sour cream, or to taste	Preheat grill for high heat., In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest., In a small bowl, combine cayenne pepper, ground black pepper, and salt., Brush each fillet with olive oil, and sprinkle with spices to taste., Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.	351 kcal	40 g	43 mg	8 g	29 g	2 g	2416 mg	4 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	California Coleslaw	https://www.allrecipes.com/recipe/20762/california-coleslaw/	4.4	20.0	20.0	NaN	A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.	1 small head cabbage, shredded, 1 small white onion, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped, 1 small carrot, shredded, 0.5 cup cider vinegar, 3 tablespoons white sugar, 0.5 teaspoon salt, 0.25 teaspoon freshly ground black pepper, 0.5 cup vegetable oil	In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.	237 kcal	17 g	NaN	4 g	2 g	3 g	224 mg	12 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	Victoria's Secret Cocktail	https://www.allrecipes.com/recipe/236882/victorias-secret-cocktail/	5.0	5.0	5.0	NaN	Combine raspberry and orange vodkas with cranberry and pineapple juices to make the Victoria's Secret cocktail for your next happy hour.	ice, 3 fluid ounces cranberry juice, 3 fluid ounces pineapple juice, 1 fluid ounce raspberry vodka, 1 fluid ounce orange vodka, 1 fluid ounce sparkling wine	Fill a shaker with ice. Pour cranberry juice, pineapple juice, raspberry vodka, and orange vodka into shaker; cover and shake until chilled. Strain into a martini glass and top with sparkling wine.	274 kcal	28 g	NaN	0 g	0 g	NaN	14 mg	21 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	California	Creamy Cilantro Salad Dressing	https://www.allrecipes.com/recipe/233679/creamy-cilantro-salad-dressing/	5.0	75.0	15.0	NaN	Try this creamy cilantro and roasted pepper dressing on your next salad for some Mexican-style flavors.	1.5 cups mayonnaise, 0.75 cup canola oil, 0.33333334326744 cup toasted pumpkin seeds, 0.25 cup distilled water, 0.25 cup red wine vinegar, 0.25 cup crumbled Cotija cheese, 2 roasted Anaheim chile peppers, 2 cloves garlic, crushed, 0.5 teaspoon salt, 0.25 teaspoon freshly ground black pepper, 2 bunches fresh cilantro, rinsed and stemmed	Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch., Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.	180 kcal	2 g	7 mg	0 g	1 g	3 g	145 mg	0 g	19 g	0 g	24 servings	NaN	NaN
Africa	NaN	California	Chef John's Santa Maria-Style Beans	https://www.allrecipes.com/recipe/236701/chef-johns-santa-maria-style-beans/	4.6	635.0	20.0	135.0	Santa Maria-style beans are made with a variety of pink pinquito beans that are cooked in a spicy, smoky sauce spiked with two kinds of pork.	1 pound dry pink beans (such as pinquito), cold water to cover, 2 slices peppered bacon, diced, 0.5 cup diced smoked ham, 2 cloves garlic, minced, 1 (14.5 ounce) can diced tomatoes, 0.5 cup water, 0.25 cup ketchup, 1 tablespoon sugar, 1 teaspoon dry mustard, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon salt, 0.5 teaspoon chipotle chile powder, 1 pinch dried oregano	Place pink beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain., Place drained beans in a stockpot with enough cold water to cover. Bring to a simmer and cook until almost completely tender, about 1 hour 45 minutes., While beans are simmering, cook and stir bacon in a large saucepan over medium heat until cooked through but not crispy, 5 to 7 minutes. Add ham; cook and stir until ham is heated through, about 1 minute. Stir garlic into ham mixture and cook until garlic is fragrant, about 1 minute more. Add tomatoes, 1/2 cup water, ketchup, sugar, dry mustard, paprika, chili powder, salt, chipotle chile powder, and oregano. Bring to a simmer, reduce heat to low, and cook until flavors blend, about 30 minutes., Drain beans, reserving 1 cup of the cooking liquid. Combine beans, reserved liquid, and tomato mixture in the beans stockpot; bring to a simmer, reduce heat to low, and cook, stirring occasionally, until beans are tender and mixture has thickened, about 30 minutes.	344 kcal	56 g	10 mg	11 g	20 g	1 g	839 mg	8 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	Grilled Tri-Tip with Oregon Herb Rub	https://www.allrecipes.com/recipe/64497/grilled-tri-tip-with-oregon-herb-rub/	4.7	240.0	15.0	105.0	Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. The flavorful cut of meat really shines when it is grilled or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.	1 tablespoon salt, 1.5 teaspoons garlic salt, 0.5 teaspoon celery salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon onion powder, 0.25 teaspoon paprika, 0.25 teaspoon dried dill, 0.25 teaspoon dried sage, 0.25 teaspoon crushed dried rosemary, 1 (2 1/2 pound) beef tri-tip roast	Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use., Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together., Preheat an outdoor grill for high heat and lightly oil grate., Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit)., Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.	214 kcal	0 g	105 mg	0 g	30 g	3 g	1083 mg	NaN	9 g	0 g	10 servings	NaN	NaN
Africa	NaN	California	Pickled Jalapenos and Carrots	https://www.allrecipes.com/recipe/214065/pickled-jalapenos-and-carrots/	4.5	80.0	15.0	5.0	This classic Mexican condiment is super simple to make.	1.5 cups distilled white vinegar, 0.25 cup white sugar, 10 jalapeno peppers, thinly sliced, 2 cups sliced carrots (1/4-inch thick slices), 0.5 red onion, cut into 1/4 inch-thick rings	Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.	30 kcal	7 g	NaN	1 g	0 g	NaN	14 mg	6 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	California	Queso (Cheese) Dip	https://www.allrecipes.com/recipe/238849/queso-cheese-dip/	4.5	75.0	20.0	35.0	Poblano, Anaheim, and jalapeño peppers combine with melted cheese to make this tasty queso dip appetizer with a kick! It's perfect for watching football.	2 poblano peppers, halved lengthwise and seeded, 2 Anaheim peppers, halved lengthwise and seeded, 1 fresh jalapeno pepper, halved lengthwise and seeded, 2 pounds processed cheese food (such as Velveeta ®), cut into cubes, 3 large roma (plum) tomatoes, diced, 1 large white onion, diced, 1 tablespoon butter, 2 teaspoons ground cumin, 0.25 cup heavy whipping cream	Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil., Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet., Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers., Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker., Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.	293 kcal	10 g	58 mg	1 g	16 g	13 g	744 mg	2 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	California	Cheesy Broccoli and Vegetable Soup	https://www.allrecipes.com/recipe/186891/cheesy-broccoli-and-vegetable-soup/	4.7	35.0	5.0	30.0	A medley of frozen vegetables and processed cheese blend together to make this comforting creamy soup. Perfect for a cold, blustery day!	1 (16 ounce) package frozen California mixed vegetables (cauliflower, broccoli, and carrots), 1 (16 ounce) bag frozen broccoli, 2 (14.5 ounce) cans chicken broth, 0.25 cup butter, 0.5 cup all-purpose flour, 2 cups milk, 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed	Place mixed vegetables and frozen broccoli into a large soup pot. Pour in chicken stock and bring to a boil; reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes., Meanwhile, melt butter in a saucepan over medium heat; stir in flour until smooth and cook for a few minutes until lighter in color. Whisk in milk and simmer until thickened, about 10 minutes. Stir in cheese until melted; stir cheese mixture into vegetables. Cook and stir until vegetables are tender, about 5 minutes more.	227 kcal	15 g	43 mg	3 g	11 g	9 g	578 mg	7 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	California	Killer Shrimp Soup	https://www.allrecipes.com/recipe/86991/killer-shrimp-soup/	4.4	195.0	15.0	180.0	This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick.	2 quarts chicken broth, 2 tablespoons rosemary, 5 cloves garlic, minced, 1 teaspoon ground black pepper, 1 teaspoon celery seed, 0.5 teaspoon fennel seed, 1 cup clam juice, 0.5 (6 ounce) can tomato paste, 1 cup butter, 1 cup white wine, 2 pounds shrimp, with tails, 1 (1 pound) loaf French bread	Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally., Stir wine into the soup, and continue to simmer and occasionally stir 2 hours., Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.	497 kcal	36 g	235 mg	2 g	26 g	15 g	804 mg	3 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Mexican Hot Carrots	https://www.allrecipes.com/recipe/200765/mexican-hot-carrots/	4.3	510.0	15.0	15.0	Sliced carrots are given some zip and great flavor with the addition of jalapeño peppers and onions in this Mexican carrots recipe for a tasty side, snack, or condiment.	6 carrots, peeled and sliced, 1 (16 ounce) jar sliced jalapeno peppers, with liquid, 2 onions, thinly sliced, 1 cup vinegar	Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool., Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full., Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.	45 kcal	11 g	NaN	3 g	1 g	NaN	40 mg	5 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Grilled Pork Tacos al Pastor	https://www.allrecipes.com/recipe/234270/grilled-pork-tacos-al-pastor/	4.6	565.0	30.0	25.0	Lightly-fried tortillas topped with melted Jack cheese, shredded cabbage, and a little salsa make the perfect canvas to present pineapple-pepper marinated pork.	3 dried guajillo chilies, seeds discarded, 2 dried pasilla chiles, seeds discarded, 1 cup boiling water, or as needed to cover, 2 pork tenderloins, membranes (silver skin) removed, 0.75 cup pineapple juice, 1 tablespoon white vinegar, 4 cloves garlic, 1 teaspoon ground dried chipotle pepper, 1 teaspoon ground cinnamon, 1 pinch cayenne pepper, or to taste, 1 pinch ground cumin, or to taste, 1 pinch dried oregano, or to taste, 1 tablespoon vegetable oil, or as needed, 0.5 teaspoon salt, or to taste, 16 (6 inch) corn tortillas, 16 slices Monterey Jack cheese, divided, 1 teaspoon vegetable oil, 2 cups shredded cabbage, divided, 0.5 cup roasted tomato salsa, divided, 1 large jalapeno pepper, thinly sliced - or to taste	Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften., Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips., Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade., Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight., Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate., Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil., Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter., Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate., Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.	256 kcal	15 g	57 mg	2 g	19 g	7 g	310 mg	2 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	California	Chef John's Cioppino	https://www.allrecipes.com/recipe/221972/chef-johns-cioppino/	4.7	80.0	20.0	60.0	This cioppino recipe is a version of San Francisco's famous dish that has it all. A tangy, spicy broth featuring shrimp, mussels, cod, and Dungeness crab.	2 tablespoons butter, 2 tablespoons olive oil, 1 onion, diced, 1 stalk celery, diced, 1 pinch salt, 4 cloves garlic, minced, 2 cups white wine, 1 (28 ounce) can tomato puree, 2 cups water, 1 bay leaf, 0.5 teaspoon dried oregano, 0.5 teaspoon red pepper flakes, or to taste, 0.5 teaspoon Worcestershire sauce, 5 thin lemon slices, 12 ounces cod, cut into 1-inch pieces, 1 Dungeness crab, cleaned, cooked, and cracked, 1 pound medium raw shrimp, peeled and deveined, 1 pound mussels, cleaned and debearded, 0.5 cup chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh basil, salt and ground black pepper to taste	Combine butter and olive oil in a large Dutch oven over medium-low heat., Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute., Stir wine into onion mixture; increase heat to high and bring to a simmer., Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer, 35 minutes., Increase heat to high and bring the mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes., Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes., Stir in fresh parsley and basil; season with salt and pepper to taste.	431 kcal	32 g	187 mg	8 g	41 g	4 g	1059 mg	9 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	Easy Fish Tacos with Mango-Pineapple Slaw	https://www.allrecipes.com/recipe/221937/easy-fish-tacos-with-mango-pineapple-slaw/	4.2	50.0	30.0	20.0	Warm-weather fruits like mango and pineapple add a tropical flavor to a simple mango slaw for fish tacos made with baked cod.	1 pound cod fillets, 1 tablespoon lemon juice, salt and ground black pepper to taste, 0.5 cup red wine vinegar, 0.25 cup reduced-fat mayonnaise, 1 tablespoon white sugar, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 teaspoon garlic powder, 3 cups shredded cabbage, 0.5 cup chopped fresh mango, 0.5 cup chopped fresh pineapple, 0.5 cup chopped red onion, 0.25 cup chopped fresh cilantro, 1 fresh jalapeno pepper, chopped, 8 (8 inch) flour tortillas	Preheat the oven to 375 degrees F (190 degrees C)., Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper. Fold foil around fish and seal to create a pouch; place pouch in a baking dish., Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes., Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeño in a large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve., Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.	279 kcal	38 g	27 mg	3 g	16 g	2 g	1308 mg	7 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	Italian Cioppino	https://www.allrecipes.com/recipe/238236/italian-cioppino/	4.8	65.0	20.0	45.0	This Italian-style seafood stew is packed with cod, shrimp, scallops, clams, and mussels in a herb-seasoned tomato-based broth.	3 tablespoons unsalted butter, 1 cup chopped onion, 3 cloves garlic, minced, 2 (14.5 ounce) cans chicken broth, 2 (14.5 ounce) cans diced tomatoes, 0.75 cup white wine, 0.5 cup water, 1 tablespoon dried basil, 0.5 teaspoon dried thyme, 0.5 teaspoon dried oregano, 0.25 teaspoon red pepper flakes, 2 bay leaves, 1.25 pounds cod fillets, cut into chunks, 1 pound large shrimp, peeled and deveined, 1 pound bay scallops, 10 small clams in shell, scrubbed, 10 mussels, cleaned and debearded	Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes., Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes., Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.	293 kcal	11 g	174 mg	2 g	41 g	3 g	927 mg	4 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	California Italian Wedding Soup	https://www.allrecipes.com/recipe/35781/california-italian-wedding-soup/	4.7	25.0	10.0	15.0	A variation of the standard Italian wedding soup recipe with fresh basil and lemon rind. This is a quick and easy soup with flavors that impress all.	0.5 pound extra-lean ground beef, 1 egg, lightly beaten, 2 tablespoons Italian-seasoned bread crumbs, 1 tablespoon grated Parmesan cheese, 2 tablespoons shredded fresh basil leaves, 1 tablespoon chopped Italian flat leaf parsley, 2 green onions, sliced, 5.75 cups chicken broth, 2 cups finely sliced escarole (spinach may be substituted), 1 lemon, zested, 0.5 cup orzo (rice-shaped pasta), uncooked, grated Parmesan cheese for topping	Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs., Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest, and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.	159 kcal	15 g	55 mg	1 g	12 g	2 g	99 mg	1 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	California	Easy Mahi Mahi Fish Tacos	https://www.allrecipes.com/recipe/263121/easy-mahi-mahi-fish-tacos/	4.0	35.0	20.0	15.0	Whip up these easy fish tacos on any weeknight for the simple and satisfying taste of mahi mahi topped with fresh pico de gallo.	1 teaspoon adobo seasoning, 4 (3 ounce) fillets mahi mahi, 1 dash lime juice, 1 medium tomato, diced, 0.5 red onion, chopped, 1 cup chopped fresh cilantro, 2 scallions, thinly sliced, 2 tablespoons lime juice, cooking spray, 8 (6 inch) corn tortillas, 1 avocado, sliced	Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice., For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside., Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes., Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute., Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.	143 kcal	16 g	31 mg	4 g	10 g	1 g	55 mg	1 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	California	California Club Chicken Wraps	https://www.allrecipes.com/recipe/236197/california-club-chicken-wraps/	4.6	16.0	15.0	1.0	The classic California club sandwich featured as a wrap stuffed with bacon, lettuce, cheese, avocado, chicken, tomato, onion, and a zesty chipotle mayonnaise.	0.5 cup mayonnaise, 0.5 cup plain yogurt, 2 chipotle chiles in adobo sauce, finely chopped, 2 large spinach tortillas, 0.5 cup shredded lettuce, or to taste, 1.5 cups shredded Monterey Jack cheese, 1 Haas avocado - peeled, pitted, and diced, 4 slices cooked bacon, chopped, 1 red onion, finely chopped, 1 tomato, chopped, 2 cooked chicken breasts, cut into chunks	Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl., Cook tortillas in the microwave until warm and pliable, about 30 seconds., Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.	1462 kcal	83 g	173 mg	14 g	65 g	30 g	1776 mg	13 g	99 g	0 g	2 servings	NaN	NaN
Africa	NaN	California	Fresh California Salsa	https://www.allrecipes.com/recipe/14137/fresh-california-salsa/	4.2	15.0	15.0	NaN	This spicy salsa recipe is made with chopped tomatoes, jalapeños, onion, garlic, cilantro, and lime. Simply season to taste and it's ready to serve!	4 large tomatoes, diced, 0.5 large onion, minced, 3 cloves garlic, chopped, 0.66666668653488 cup chopped fresh cilantro, 1 jalapeno pepper, seeded and minced, 2 tablespoons fresh lime juice, salt to taste	In a small mixing bowl, combine tomatoes, onion, garlic, cilantro, and lime juice. Add 2 teaspoons minced jalapeños; taste to see how hot it is, then add more if desired. Season with salt to taste. Enjoy!	12 kcal	3 g	NaN	1 g	1 g	NaN	4 mg	2 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	California	California Sushi Roll	https://www.allrecipes.com/recipe/271058/california-sushi-roll/	NaN	45.0	10.0	20.0	Use this recipe for basic instructions on how to make fresh imitation crab sushi in your very own home!	1 cup jasmine rice, 1.5 cups water, 0.5 cup rice vinegar, 2 tablespoons white sugar, 2 teaspoons salt, 3 sheets nori (dry seaweed), 1 cucumber, sliced lengthwise, 2 sticks imitation crab, sliced lengthwise	Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes., Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool., Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes., Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab., Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.	37 kcal	8 g	1 mg	0 g	1 g	NaN	214 mg	1 g	NaN	0 g	24 servings	NaN	NaN
Africa	NaN	California	Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo	https://www.allrecipes.com/recipe/149052/fish-tacos-with-honey-cumin-cilantro-slaw-and-chipotle-mayo/	4.7	280.0	30.0	10.0	What's not to like about these fantastic fish tacos with a honey-cumin sauce, topped with chipotle mayo and cilantro coleslaw?	1 pound tilapia fillets, cut into chunks, 0.5 cup fresh lime juice, 0.33333334326744 cup fresh lime juice, 2 tablespoons honey, 1 tablespoon vegetable oil, 1 teaspoon ground cumin, 0.5 cup mayonnaise, 2 chipotle chilies in adobo sauce, 1 tablespoon adobo sauce from chipotle peppers, 0.25 teaspoon salt, 0.125 teaspoon cayenne pepper, 0.33333334326744 cup all-purpose flour, 2 eggs, lightly beaten, 2 cups panko crumbs, salt and ground black pepper to taste, 1 cup vegetable oil for frying, 2 cups 3 color coleslaw blend, 1 cup minced fresh cilantro leaves, 8 (7 inch) flour tortillas, warmed	Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours., Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed., To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed., Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate., Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce., Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat., Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.	984 kcal	118 g	137 mg	5 g	42 g	8 g	1154 mg	10 g	44 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	NaN	https://www.allrecipes.com/gallery/best-california-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	California	Mexican Blackened Corn	https://www.allrecipes.com/recipe/215674/mexican-blackened-corn/	4.8	70.0	30.0	40.0	Kernels of charred corn are blackened in a skillet with a bit of beer, cumin, and cayenne pepper, then sprinkled with Mexican cotija cheese and cilantro for a blast of flavor.	4 slices bacon, 4 ears fresh sweet corn, kernels cut from the cob, 1 teaspoon ground cumin, 0.25 teaspoon sea salt, 0.25 teaspoon ground cayenne pepper, 1 small onion, chopped, 0.5 small red bell pepper, chopped, 2 cloves garlic, chopped, 0.25 cup beer, 0.25 cup crumbled cotija cheese, 0.25 cup chopped fresh cilantro	Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. When cool, chop bacon and set aside., Place corn kernels into a large skillet over high heat; sprinkle cumin, sea salt, and cayenne pepper over corn. Turn corn over with a spatula as it cooks, then stir in onion, red bell pepper, and garlic. Stir corn mixture every few minutes, until it begins to stick in the pan., Pour beer into the pan to help unstick corn; cook and stir until corn develops very dark spots and onion and red bell pepper are soft, about 20 minutes. Remove from heat and sprinkle with chopped bacon, cotija cheese, and cilantro.	179 kcal	21 g	19 mg	3 g	9 g	3 g	429 mg	4 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	California	California Chicken	https://www.allrecipes.com/recipe/8613/california-chicken/	4.4	35.0	10.0	25.0	This California chicken recipe is simply sautéed chicken topped with tomato, Monterey jack, and a crowning glory of avocado slices. Easy and tasty.	1 teaspoon olive oil, 4 skinless, boneless chicken breasts, 0.5 teaspoon onion powder, 1 pinch salt and ground black pepper to taste, 2 ripe tomatoes, sliced, 1 (8 ounce) package Monterey Jack cheese, cut into 10 slices, 2 avocados - peeled, pitted and sliced	Preheat the oven to 350 degrees F (175 degrees C)., Warm oil in a skillet and add chicken. Season with onion powder. Cook until chicken is browned and just about done, 15 minutes. Add salt and pepper to taste., Place chicken on a cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese., Place in the preheated oven until cheese melts, 10 to 15 minutes. Remove from the oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.	541 kcal	12 g	122 mg	8 g	43 g	14 g	373 mg	3 g	37 g	0 g	4 servings	NaN	NaN
Africa	NaN	Los Angeles	Habanero Hellfire Chili	https://www.allrecipes.com/recipe/25370/habanero-hellfire-chili/	4.7	120.0	30.0	90.0	Jam packed with fire in the form of jalapenos, habaneros, and other hot delights. Ground beef and pork with tomatoes and other chili favorites.	0.5 pound bacon, 1 pound ground round, 1 pound ground pork, 1 green bell pepper, diced, 1 yellow onion, diced, 6 jalapeno peppers, seeded and chopped, 6 habanero peppers, seeded and chopped, 8 Anaheim peppers, seeded and diced, 2 cloves garlic, minced, 1.5 tablespoons ground cumin, 1 tablespoon crushed red pepper flakes, 3 tablespoons chili powder, 2 tablespoons beef bouillon granules, 1 (28 ounce) can crushed tomatoes, 2 (16 ounce) cans whole peeled tomatoes, drained, 2 (16 ounce) cans chili beans, drained, 1 (12 fluid ounce) can beer, 3 ounces tomato paste, 1 ounce chile paste, 2 cups water	Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop., Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water., Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.	595 kcal	48 g	91 mg	12 g	35 g	11 g	1575 mg	13 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Los Angeles	Queso (Cheese) Dip	https://www.allrecipes.com/recipe/238849/queso-cheese-dip/	4.5	75.0	20.0	35.0	Poblano, Anaheim, and jalapeño peppers combine with melted cheese to make this tasty queso dip appetizer with a kick! It's perfect for watching football.	2 poblano peppers, halved lengthwise and seeded, 2 Anaheim peppers, halved lengthwise and seeded, 1 fresh jalapeno pepper, halved lengthwise and seeded, 2 pounds processed cheese food (such as Velveeta ®), cut into cubes, 3 large roma (plum) tomatoes, diced, 1 large white onion, diced, 1 tablespoon butter, 2 teaspoons ground cumin, 0.25 cup heavy whipping cream	Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil., Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet., Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers., Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker., Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.	293 kcal	10 g	58 mg	1 g	16 g	13 g	744 mg	2 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Los Angeles	California Chicken	https://www.allrecipes.com/recipe/8613/california-chicken/	4.4	35.0	10.0	25.0	This California chicken recipe is simply sautéed chicken topped with tomato, Monterey jack, and a crowning glory of avocado slices. Easy and tasty.	1 teaspoon olive oil, 4 skinless, boneless chicken breasts, 0.5 teaspoon onion powder, 1 pinch salt and ground black pepper to taste, 2 ripe tomatoes, sliced, 1 (8 ounce) package Monterey Jack cheese, cut into 10 slices, 2 avocados - peeled, pitted and sliced	Preheat the oven to 350 degrees F (175 degrees C)., Warm oil in a skillet and add chicken. Season with onion powder. Cook until chicken is browned and just about done, 15 minutes. Add salt and pepper to taste., Place chicken on a cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese., Place in the preheated oven until cheese melts, 10 to 15 minutes. Remove from the oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.	541 kcal	12 g	122 mg	8 g	43 g	14 g	373 mg	3 g	37 g	0 g	4 servings	NaN	NaN
Africa	NaN	Los Angeles	Instant Pot Green Chili Chicken and Rice	https://www.allrecipes.com/recipe/273522/instant-pot-green-chili-chicken-and-rice/	4.4	65.0	20.0	40.0	This Instant Pot green chili chicken is a great one-pot dish made with three different types of peppers: Anaheim, jalapeño, and fire-roasted green chiles.	1 tablespoon olive oil, 2 boneless, skinless chicken breasts, cut into 1-inch pieces, 1 tablespoon all-purpose flour, 1 (7 ounce) can fire-roasted diced green chile peppers, 1 (4 ounce) can diced jalapeno peppers, 1 cup uncooked white rice, 0.66666668653488 cup diced tomato, 0.5 cup diced onion, 0.5 cup diced Anaheim chile peppers, 0.5 cup shredded Cheddar cheese, 2 teaspoons salt, or more to taste, 1 teaspoon seasoned salt (such as LAWRY'S®), 0.5 teaspoon freshly ground black pepper, or more to taste, 2 cups chicken stock	Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Sauté function. Add green chile peppers, jalapeños, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine., Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.	370 kcal	48 g	47 mg	3 g	20 g	4 g	3135 mg	6 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Los Angeles	Chicken, Avocado and Mango Salad	https://www.allrecipes.com/recipe/75019/chicken-avocado-and-mango-salad/	4.2	30.0	30.0	NaN	This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.	2 tablespoons brown sugar, 0.25 cup water, 0.33333334326744 cup lime juice, 0.5 cup chili garlic sauce, 4 cups shredded, cooked chicken, 2 medium mangos - peeled, seeded and diced, 2 avocados - peeled, pitted and diced, 1 (10 ounce) package spring lettuce mix	In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside., In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.	296 kcal	20 g	55 mg	5 g	19 g	4 g	698 mg	12 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Los Angeles	Slippery Shrimp	https://www.allrecipes.com/recipe/160957/slippery-shrimp/	4.6	35.0	15.0	20.0	Shrimp are deep-fried and served with a flavorful spicy stir-fry sauce. It's based on a recipe from Yang Chow in Los Angeles.	2 cups peanut oil for frying, 1 pound peeled and deveined large shrimp, 0.25 cup cornstarch, 2 large cloves garlic, minced, 0.5 teaspoon minced fresh ginger, 0.5 teaspoon cayenne pepper, 1 tablespoon white wine, 1 tablespoon white vinegar, 1 tablespoon ketchup, 5 teaspoons white sugar, 0.5 teaspoon salt, 0.25 cup water, 2 teaspoons cornstarch, 2 teaspoons water, 5 green onions, sliced	Heat peanut oil in a wok to 375 degrees F (190 degrees C)., Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside., Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.	258 kcal	17 g	173 mg	1 g	19 g	2 g	536 mg	7 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Los Angeles	California Roll Salad	https://www.allrecipes.com/recipe/62442/california-roll-salad/	4.5	30.0	30.0	NaN	A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.	0.5 cup uncooked white rice, 1 cup water, 1 small head iceberg lettuce, shredded, 1 English cucumber, cut into 1 inch strips, 2 avocados - peeled, pitted, and cubed, 2 cups shredded imitation crabmeat, 2 teaspoons wasabi powder, or to taste, 1 tablespoon mayonnaise, 1 tablespoon soy sauce, 0.25 cup rice wine vinegar, 1 tablespoon white sugar, 1 teaspoon sesame oil	Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool., In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.	264 kcal	32 g	12 mg	6 g	8 g	2 g	652 mg	8 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Los Angeles	Black Ginger Cocktail	https://www.allrecipes.com/recipe/236891/black-ginger-cocktail/	4.8	5.0	5.0	NaN	Fresh blackberries, spiced rum, sweet and sour, and a splash of ginger beer make up the refreshing Black Ginger Cocktail.	3 fresh blackberries, 1.5 fluid ounces spiced rum, 1 fluid ounce sweet and sour mix, ice cubes, 1 splash ginger beer	Place blackberries in a shaker; muddle. Pour rum and sweet and sour mix over muddled blackberries; fill the shaker with ice. Cover and shake until chilled. Pour into a glass and top with ginger beer.	169 kcal	15 g	NaN	1 g	0 g	NaN	5 mg	14 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Los Angeles	Korean Fusion Chicken Burrito	https://www.allrecipes.com/recipe/236240/korean-fusion-chicken-burrito/	4.8	30.0	15.0	15.0	Cook canned chicken with Korean chile paste to fill burritos with kimchi, cilantro, cheese, and salsa for a fusion of Korean and Mexican in a burrito.	6 cloves garlic, minced, 2 tablespoons Korean chile paste (gochujang), 1 tablespoon soy sauce, 2 teaspoons white sugar, 1 teaspoon sesame oil, 2 (10 ounce) cans chicken chunks, drained, 4 (10 inch) flour tortillas, 2 tablespoons vegetable oil, 2 teaspoons butter, softened, 1 cup fresh cilantro leaves, 0.5 cup chopped kimchi, squeezed dry, 2 tablespoons shredded sharp Cheddar cheese, 1 tablespoon salsa	Preheat oven to 360 degrees F (182 degrees C)., Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat., Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes., While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes., Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa., Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.	597 kcal	46 g	97 mg	3 g	39 g	8 g	1635 mg	6 g	29 g	0 g	4 servings	NaN	NaN
Africa	NaN	Los Angeles	Wolfgang Puck's Cheeseburger Sliders	https://www.allrecipes.com/recipe/269896/wolfgang-pucks-cheeseburger-sliders/	5.0	30.0	25.0	5.0	This recipe for cheeseburger sliders comes with tips for throwing a great party, straight from celebrity chef Wolfgang Puck.	0.5 cup mayonnaise, 1 tablespoon finely chopped red onion, 1 tablespoon ketchup, 1 tablespoon sherry vinegar, 1 teaspoon capers, drained and chopped, 1 teaspoon chopped fresh flat-leaf parsley, 0.5 teaspoon chopped fresh thyme, 0.125 teaspoon white sugar, 1 pound 85% lean ground beef, 1.5 teaspoons kosher salt, 1 teaspoon ground black pepper, 4 tablespoons extra-virgin olive oil, 3 small slices (0.5 oz) Cheddar cheese, quartered, 12 mini brioche buns, split, 1 small head iceberg lettuce, shredded, 6 cherry tomatoes, sliced, 3 cornichons (tart pickled gherkin cucumbers), sliced	Preheat a grill or grill pan to medium-high (400 to 450 degrees F (200 to 230 degrees C))., Stir together mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl until combined., Place beef in a large bowl. Add 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix by hand until just combined. Make 12 meatballs by rolling beef mixture between your palms; transfer to a baking sheet. Flatten tops slightly. Drizzle with oil and season both sides with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper., Arrange patties on oiled grates; grill, uncovered, for 3 minutes. Flip, then top each with 1 piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Meanwhile, put buns, cut-sides down, on grate; grill until toasted, about 1 minute., Top bun bottoms with a small spoonful of sauce. Add a patty, shredded lettuce, tomato slices, cornichon slices, and bun tops.	282 kcal	160 g	34 mg	1 g	11 g	4 g	375 mg	1 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Los Angeles	Delilah's Wicked Twelve Alarm Chili	https://www.allrecipes.com/recipe/103506/delilahs-wicked-twelve-alarm-chili/	2.8	260.0	60.0	200.0	Not for the faint of heart, this sizzling hot chili is made with 12 kinds of bell and chili peppers, from Anaheim to jalapeno, habanero and cayenne, plus ground beef, spicy pork sausage, kidney beans, chili beans, and black-eyed peas.	1 (20 ounce) can kidney beans, undrained, 2 (15 ounce) cans chili beans, undrained, 2 (14 ounce) cans black beans, undrained, 2 (15.5 ounce) cans black-eyed peas, undrained, 1 (28 ounce) can diced tomatoes, undrained, 2 pounds lean ground beef, 1 pound hot Italian sausage, 2 large green bell peppers, chopped, 1 large red bell pepper, chopped, 6 small yellow onions, chopped, 1 red onion, chopped, 6 cloves garlic, minced, 1 (4 ounce) can sliced jalapeno peppers, finely chopped, 1 (7 ounce) can chipotle chiles in adobo sauce, finely chopped, 6 serrano peppers, finely chopped, 4 orange habanero chili peppers, finely chopped, 1 banana pepper, seeded and finely chopped, 3 cherry peppers, finely chopped, 1 Anaheim pepper, finely chopped, 4 red Thai chili peppers, finely chopped, 4 green Thai chili peppers, finely chopped, 2 tablespoons chili powder, or to taste, 1.5 tablespoons ground cumin, 3 tablespoons red pepper flakes, 0.33333334326744 envelope taco seasoning mix, cayenne pepper, or amount to taste, salt and ground black pepper to taste	Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat., Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture., Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.	215 kcal	22 g	27 mg	7 g	14 g	3 g	686 mg	3 g	9 g	0 g	30 servings	NaN	NaN
Africa	NaN	Los Angeles	Chicken Stuffed Peppers with Enchilada Sauce	https://www.allrecipes.com/recipe/215625/chicken-stuffed-peppers-with-enchilada-sauce/	4.7	100.0	40.0	30.0	Mild Anaheim peppers are stuffed with chicken and cheese, broiled, and served in a savory sauce flavored with chili powder, garlic, cinnamon, and a bit of bittersweet chocolate.	1.5 pounds skinless, boneless chicken breast halves, 1 (1.25 ounce) package taco seasoning mix, 1 cup water, 4 large Anaheim chile peppers, 1 tablespoon vegetable oil, 1 cup diced onion, 3 tablespoons chopped garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 0.25 teaspoon ground cinnamon, 3 tablespoons all-purpose flour, 5 tablespoons hot chili powder, 4 cups chicken broth, 0.5 (1 ounce) square bittersweet chocolate, chopped, 8 ounces shredded Monterey Jack cheese, 1 (8 ounce) package cream cheese, softened, 0.5 cup chopped fresh cilantro	Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate., Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside., Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally., Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet., Preheat the oven's broiler and set the oven rack about 6 inches from the heat source., Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.	786 kcal	33 g	206 mg	6 g	57 g	26 g	2466 mg	11 g	48 g	0 g	4 servings	NaN	NaN
Africa	NaN	Los Angeles	Enchiladas Verdes (Green Enchiladas)	https://www.allrecipes.com/recipe/223160/enchiladas-verdes-green-enchiladas/	4.2	110.0	45.0	65.0	A creamy Anaheim chile pepper sauce is poured over chicken and Monterey Jack cheese-filled corn tortillas for an authentic Mexican green enchiladas meal.	12 Anaheim chile peppers, 2 tablespoons all-purpose flour, 4 cups buttermilk, divided, 2 teaspoons salt, or as needed, 1 pound skinless, boneless chicken breast halves, 0.5 cup canola oil for frying, 12 (6 inch) white corn tortillas, or more as needed, 1 white onion, diced, 1.5 cups shredded Monterey Jack cheese, 0.25 cup crumbled queso fresco, 0.5 cup Mexican crema (cream)	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil., Arrange peppers on prepared baking sheet., Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened., Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem., Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside., Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken., Preheat oven to 350 degrees F (175 degrees C)., Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate., Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish., Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco., Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.	512 kcal	44 g	101 mg	5 g	34 g	13 g	1183 mg	15 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Los Angeles	Arizona Roadhouse Chili	https://www.allrecipes.com/recipe/228924/arizona-roadhouse-chili/	3.8	750.0	20.0	250.0	Red bell peppers, jalapeno peppers, Anaheim chile peppers, poblano chile peppers, and Guajillo chili powder combine to deliver heat and flavor to this Arizona-style chili.	1 pound dried pinto beans, 1 pound 90%-lean ground beef, 2 large sweet onions, diced, 3 cups diced celery, 3 carrots, peeled and diced, 6 cloves garlic, minced, 2 red bell peppers, diced, 4 jalapeno peppers, seeded and minced, 2 Anaheim peppers, seeded and diced, 2 poblano peppers, seeded and diced, 1 quart diced tomatoes, 2 tablespoons guajillo chile powder, 1.5 tablespoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground coriander, 0.25 teaspoon ground cinnamon, 2 tablespoons hot pepper sauce, 1 tablespoon beef bouillon granules, water, as needed, 2 teaspoons masa harina flour (Mexican corn masa mix), 2 teaspoons salt	Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight., Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot., Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours., Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.	393 kcal	53 g	42 mg	18 g	27 g	3 g	1139 mg	10 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Los Angeles	Paleo Mexican Pulled Pork	https://www.allrecipes.com/recipe/255130/paleo-mexican-pulled-pork/	4.6	557.0	40.0	497.0	Pork shoulder is slow-cooked with bell peppers, roasted Anaheim chiles, and lots of Mexican spices in this paleo pulled pork recipe.	2 Anaheim chile peppers, 3 pounds boneless pork shoulder, 1 teaspoon sea salt, 0.5 teaspoon ground black pepper, 2 tablespoons bacon fat, 1 cup beef broth, 1 (6 ounce) can tomato paste, 1 onion, halved and sliced, 1 red bell pepper, seeded and sliced, 1 yellow bell pepper, seeded and sliced, 1 lime, juiced, 4 cloves garlic, crushed, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 0.25 teaspoon chili powder, 0.25 teaspoon ground cayenne pepper, 1 bay leaf, 2 ripe avocados, sliced, 3 tablespoons chopped fresh cilantro, 2 limes, quartered	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil., Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet., Cook in the preheated broiler until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with plastic wrap. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh., Season pork with salt and black pepper., Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side., Transfer pork to a slow cooker. Pour in beef broth and coat pork with tomato paste. Add roasted chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf., Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.	219 kcal	10 g	67 mg	2 g	21 g	4 g	548 mg	5 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Los Angeles	Anaheim Fish Tacos	https://www.allrecipes.com/recipe/53604/anaheim-fish-tacos/	4.1	45.0	15.0	30.0	Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!	1 teaspoon vegetable oil, 1 Anaheim chile pepper, chopped, 1 leek, chopped, 2 cloves garlic, crushed, salt and pepper to taste, 1 cup chicken broth, 2 large tomatoes, diced, 0.5 teaspoon ground cumin, 1.5 pounds halibut fillets, 1 lime, 12 corn tortillas	Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper., Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.	273 kcal	30 g	36 mg	5 g	28 g	1 g	286 mg	3 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Los Angeles	Creamy Cilantro Dressing	https://www.allrecipes.com/recipe/261395/creamy-cilantro-dressing/	5.0	35.0	10.0	5.0	Roasted pepitas and Anaheim chiles give a major flavor boost to this creamy cilantro dressing that goes well with any Mexican-inspired meal.	2 Anaheim chile peppers, halved and seeded, 1.5 cups canola oil, 0.33333334326744 cup roasted pepitas, 0.33333334326744 cup red wine vinegar, 0.33333334326744 cup lime juice, 5 tablespoons crumbled cotija cheese, 2 cloves garlic, peeled, 1 teaspoon salt, 0.25 teaspoon ground black pepper, 2 small bunches fresh cilantro, stems removed, 1.5 cups mayonnaise, 0.25 cup water	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet., Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins., Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth., Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.	181 kcal	2 g	6 mg	0 g	1 g	2 g	158 mg	0 g	20 g	0 g	32 servings	NaN	NaN
Africa	NaN	Los Angeles	Spicy Thai Canned Pumpkin Soup with Coconut Cream	https://www.allrecipes.com/recipe/275889/spicy-thai-canned-pumpkin-soup-with-coconut-cream/	NaN	20.0	10.0	10.0	This easy pumpkin soup is made with canned pumpkin and cream of coconut. It gets a spicy kick from both jalapeno peppers, Anaheim peppers, and Thai curry paste.	2 tablespoons red curry paste, 4 cups chicken stock, 2 (15 ounce) cans pumpkin puree, 1 (15 ounce) can cream of coconut, 1 fresh jalapeno pepper, seeded and chopped, 1 Anaheim chile pepper, seeded and chopped, salt to taste	Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.	280 kcal	45 g	0 mg	3 g	4 g	11 g	715 mg	38 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	Fish Tacos	https://www.allrecipes.com/recipe/53729/fish-tacos/	4.7	60.0	40.0	20.0	These fish tacos are easily made with fried beer-battered cod, served in crispy corn tortillas with shredded cabbage and a zesty seasoned white sauce.	1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 0.5 teaspoon salt, 1 cup beer, 1 egg, 0.5 cup plain yogurt, 0.5 cup mayonnaise, 1 lime, juiced, 1 jalapeno pepper, minced, 1 teaspoon minced capers, 1 teaspoon ground cayenne pepper, 0.5 teaspoon dried oregano, 0.5 teaspoon ground cumin, 0.5 teaspoon dried dill weed, 1 quart oil for frying, 1 pound cod fillets, cut into 2 to 3 ounce portions, 2 tablespoons all-purpose flour, or more as needed, 1 (12 ounce) package corn tortillas, 0.5 medium head cabbage, finely shredded	Make beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining., Make white sauce: Mix together yogurt and mayonnaise in a medium bowl. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill., Start fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C)., Dust fish pieces lightly with flour. Dip into beer batter, then fry in hot oil until crisp and golden brown. Drain on paper towels., Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels., Place fried fish in tortillas; top with shredded cabbage and white sauce.	409 kcal	43 g	54 mg	5 g	17 g	3 g	407 mg	5 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	Fish Taco Sauce	https://www.allrecipes.com/recipe/238544/fish-taco-sauce/	4.7	10.0	10.0	NaN	Easy, homemade fish taco sauce comes together with sour cream, mayo, lime juice, and Sriracha hot sauce — a spicy addition to your favorite fish.	3 tablespoons sour cream, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 0.5 teaspoon garlic powder, 0.5 teaspoon Sriracha sauce	Mix sour cream, mayonnaise, lime juice, garlic powder, and Sriracha together in a bowl until smooth.	50 kcal	1 g	5 mg	NaN	0 g	2 g	49 mg	0 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Halibut Fish Tacos	https://www.allrecipes.com/recipe/273350/halibut-fish-tacos/	4.8	50.0	20.0	10.0	A quick cilantro-lime marinade is key to flavoring these halibut fish tacos that are easy to grill for a crowd.	1 lime, juiced, 0.25 cup olive oil, 0.25 cup chopped cilantro, 1 jalapeno pepper, diced, 1 tablespoon ground ancho chile powder, 0.25 teaspoon ground cumin, salt and ground black pepper to taste, 0.5 pound halibut fillets, 8 corn tortillas, 2 cups shredded cabbage, 1 (8 ounce) jar salsa, 1 cup shredded pepper Jack cheese, 1 avocado, sliced	Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish., Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more., Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.	269 kcal	18 g	28 mg	5 g	12 g	5 g	321 mg	2 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	Air Fryer Crispy Fish Tacos with Slaw	https://www.allrecipes.com/recipe/277359/air-fryer-crispy-fish-tacos-with-slaw/	4.4	35.0	15.0	20.0	This simple air fryer recipe for fish tacos features crispy, seasoned cod with a zesty, lime-flavored, caramelized cabbage slaw.	nonstick cooking spray, 4 cups cabbage slaw mix, 1 tablespoon chopped fresh jalapeno pepper, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon ground cayenne pepper, 0.25 cup all-purpose flour, 0.25 cup yellow cornmeal, 2 tablespoons taco seasoning mix, 1 pound cod fillets, cut into bite-sized pieces, 8 (6 inch) corn tortillas	Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket of the air fryer with cooking spray., Combine cabbage slaw, jalapeno pepper, lime juice, olive oil, vinegar, salt, pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside., Mix together flour, cornmeal, and taco seasoning in a separate bowl. Add fish pieces and toss until evenly coated, discarding any remaining seasoning mix. Place in the prepared air fryer basket and mist lightly with cooking spray., Cook fish in the preheated air fryer for 5 minutes. Shake the basket, and cook until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate., Place cabbage slaw mixture into the air fryer basket., Cook until cabbage is caramelized, about 8 minutes, stirring halfway through the cooking time., Spoon cabbage onto tortillas and top with fish.	370 kcal	48 g	47 mg	5 g	26 g	1 g	740 mg	2 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Baked Cod Fish Tacos	https://www.allrecipes.com/recipe/278965/baked-cod-fish-tacos/	4.8	45.0	20.0	25.0	A zesty cabbage slaw and fresh crema top these baked cod fish tacos in warm tortillas, providing a tasty change from traditional chicken or beef.	1 pound cod fillets, 1 tablespoon olive oil, 1 lime, zested and juiced, divided, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 0.5 teaspoon smoked paprika, 0.25 teaspoon cayenne pepper, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 cup sour cream, 1 clove garlic, minced, 1 pinch salt, 1 small head red cabbage, shredded, 0.5 teaspoon white vinegar, 6 (7 inch) flour tortillas, 1 tomato, diced	Preheat the oven to 425 degrees F (220 degrees C)., Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper., Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks., Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl., Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds., Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.	313 kcal	36 g	36 mg	4 g	20 g	4 g	531 mg	5 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Healthy Fish Tacos with Mango Salsa	https://www.allrecipes.com/recipe/233899/healthy-fish-tacos-with-mango-salsa/	4.9	95.0	20.0	15.0	Delicious mahi mahi is topped with mango salsa for this refreshing Hawaiian-style fish taco.	1 mango - peeled, seeded, and chopped, 2 avocados - peeled, pitted, and chopped, 1 cup chopped tomato, 0.5 cup diced red onion, 0.5 cup diced red pepper, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons canola oil, 2 tablespoons brown sugar, 1 lime, juiced, 1 teaspoon cider vinegar, 1 dash hot pepper sauce, or to taste, salt and ground black pepper to taste, 8 taco shells, 4 (6 ounce) mahi mahi fillets, cut into 1-inch slices, 1 teaspoon ground black pepper, 1 teaspoon paprika, 0.5 teaspoon salt, 2 tablespoons olive oil	Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour., Preheat oven to 325 degrees F (165 degrees C)., Heat taco shells in preheated oven until crisp, about 5 minutes., Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt., Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side., Place mahi mahi slices in taco shells and top with mango salsa.	324 kcal	24 g	62 mg	6 g	19 g	3 g	290 mg	8 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	County Fair Style Kool-Aid Drop Doughnuts	https://www.allrecipes.com/recipe/218578/county-fair-style-kool-aid-drop-doughnuts/	3.9	30.0	10.0	20.0	Doughnuts made with Kool-Aid are a county fair favorite. These simple to make deep fried delights are sure to please your family at home, too!	2 quarts vegetable oil for frying, 3 cups all-purpose flour, 1 cup white sugar, 1 tablespoon baking powder, 0.5 teaspoon salt, 0.5 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®), 1 cup milk, 2 eggs, 3 tablespoons melted butter, 1 teaspoon vanilla extract, 1 cup white sugar, 0.5 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)	Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl., Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter., Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels., Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.	101 kcal	14 g	10 mg	0 g	1 g	1 g	63 mg	8 g	5 g	0 g	50 servings	NaN	NaN
Africa	NaN	San Diego	Authentic Baja-Mexican Street Tacos (Carne Asada)	https://www.allrecipes.com/recipe/265382/authentic-baja-mexican-street-tacos-carne-asada/	4.5	95.0	20.0	15.0	Simplicity is the key to authentic skirt steak tacos that start off with a nicely balanced orange juice-based marinade inspired by Baja Mexican street food.	3 cups fresh orange juice, or more as needed, 2 tablespoons finely chopped fresh cilantro, 2 tablespoons freshly squeezed lime juice, 1 teaspoon minced garlic, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 pinch cayenne pepper, 3 pounds trimmed skirt steaks, 16 (6 inch) white corn tortillas, or as needed, 1 white onion, chopped, or to taste, 1 small bunch fresh cilantro, chopped, or to taste	Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours., Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain., Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel., Add steak to each tortilla and top with white onion and cilantro.	155 kcal	17 g	19 mg	2 g	12 g	2 g	179 mg	4 g	4 g	0 g	16 servings	NaN	NaN
Africa	NaN	San Diego	Fiery Fish Tacos with Crunchy Corn Salsa	https://www.allrecipes.com/recipe/74337/fiery-fish-tacos-with-crunchy-corn-salsa/	4.5	40.0	30.0	10.0	Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!	2 cups cooked corn kernels, 0.5 cup diced red onion, 1 cup peeled, diced jicama, 0.5 cup diced red bell pepper, 1 cup fresh cilantro leaves, chopped, 1 lime, juiced and zested, 2 tablespoons cayenne pepper, or to taste, 1 tablespoon ground black pepper, 2 tablespoons salt, or to taste, 6 (4 ounce) fillets tilapia, 2 tablespoons olive oil, 12 corn tortillas, warmed, 2 tablespoons sour cream, or to taste	Preheat grill for high heat., In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest., In a small bowl, combine cayenne pepper, ground black pepper, and salt., Brush each fillet with olive oil, and sprinkle with spices to taste., Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.	351 kcal	40 g	43 mg	8 g	29 g	2 g	2416 mg	4 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Easy Fish Tacos with Mango-Pineapple Slaw	https://www.allrecipes.com/recipe/221937/easy-fish-tacos-with-mango-pineapple-slaw/	4.2	50.0	30.0	20.0	Warm-weather fruits like mango and pineapple add a tropical flavor to a simple mango slaw for fish tacos made with baked cod.	1 pound cod fillets, 1 tablespoon lemon juice, salt and ground black pepper to taste, 0.5 cup red wine vinegar, 0.25 cup reduced-fat mayonnaise, 1 tablespoon white sugar, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 teaspoon garlic powder, 3 cups shredded cabbage, 0.5 cup chopped fresh mango, 0.5 cup chopped fresh pineapple, 0.5 cup chopped red onion, 0.25 cup chopped fresh cilantro, 1 fresh jalapeno pepper, chopped, 8 (8 inch) flour tortillas	Preheat the oven to 375 degrees F (190 degrees C)., Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper. Fold foil around fish and seal to create a pouch; place pouch in a baking dish., Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes., Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeño in a large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve., Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.	279 kcal	38 g	27 mg	3 g	16 g	2 g	1308 mg	7 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	Easy Mahi Mahi Fish Tacos	https://www.allrecipes.com/recipe/263121/easy-mahi-mahi-fish-tacos/	4.0	35.0	20.0	15.0	Whip up these easy fish tacos on any weeknight for the simple and satisfying taste of mahi mahi topped with fresh pico de gallo.	1 teaspoon adobo seasoning, 4 (3 ounce) fillets mahi mahi, 1 dash lime juice, 1 medium tomato, diced, 0.5 red onion, chopped, 1 cup chopped fresh cilantro, 2 scallions, thinly sliced, 2 tablespoons lime juice, cooking spray, 8 (6 inch) corn tortillas, 1 avocado, sliced	Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice., For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside., Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes., Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute., Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.	143 kcal	16 g	31 mg	4 g	10 g	1 g	55 mg	1 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo	https://www.allrecipes.com/recipe/149052/fish-tacos-with-honey-cumin-cilantro-slaw-and-chipotle-mayo/	4.7	280.0	30.0	10.0	What's not to like about these fantastic fish tacos with a honey-cumin sauce, topped with chipotle mayo and cilantro coleslaw?	1 pound tilapia fillets, cut into chunks, 0.5 cup fresh lime juice, 0.33333334326744 cup fresh lime juice, 2 tablespoons honey, 1 tablespoon vegetable oil, 1 teaspoon ground cumin, 0.5 cup mayonnaise, 2 chipotle chilies in adobo sauce, 1 tablespoon adobo sauce from chipotle peppers, 0.25 teaspoon salt, 0.125 teaspoon cayenne pepper, 0.33333334326744 cup all-purpose flour, 2 eggs, lightly beaten, 2 cups panko crumbs, salt and ground black pepper to taste, 1 cup vegetable oil for frying, 2 cups 3 color coleslaw blend, 1 cup minced fresh cilantro leaves, 8 (7 inch) flour tortillas, warmed	Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours., Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed., To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed., Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate., Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce., Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat., Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.	984 kcal	118 g	137 mg	5 g	42 g	8 g	1154 mg	10 g	44 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Swai Fish Tacos	https://www.allrecipes.com/recipe/272453/swai-fish-tacos/	4.7	30.0	20.0	10.0	Spiced chunks of swai fish deliver great flavor in these homemade tacos topped with Monterey Jack cheese.	2 tablespoons olive oil, divided, 1 onion, thinly sliced, 1 red bell pepper, sliced into thin strips, 1 jalapeno pepper, sliced into thin strips, 2 cloves garlic, minced, 4 (4 ounce) fillets swai fish, cut into 1-inch cubes, 2 tablespoons chili powder, 0.5 teaspoon sea salt, 0.5 teaspoon ground cumin, 0.25 teaspoon coarsely ground black pepper, 12 corn tortillas, warmed, 1 cup shredded Monterey Jack cheese	Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Cook and stir onion, red bell pepper, jalapeño, and garlic in hot oil until slightly softened, about 4 minutes. Transfer vegetables to a plate and set aside., Heat remaining 1 tablespoon olive oil in the same pan. Cook swai in hot oil, stirring occasionally, for 2 minutes. Add chili powder, salt, cumin, and black pepper; cook and stir until fish is opaque in the center, 1 to 2 minutes. Return vegetables to the pan and cook until heated through., Divide fish and vegetables between tortillas. Sprinkle with Monterey Jack cheese.	517 kcal	45 g	81 mg	8 g	29 g	8 g	521 mg	5 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Fish Tacos Ultimo	https://www.allrecipes.com/recipe/221935/fish-tacos-ultimo/	4.6	60.0	30.0	30.0	The spicy yogurt sauce is what makes this fish taco the ultimate. With chipotle peppers and plenty of cilantro, it's a meal your friends and family will love.	2 pounds tilapia fillets, 2 tablespoons lime juice, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, cooking spray, 0.5 cup plain fat-free yogurt, 2 tablespoons lime juice, 1.5 tablespoons chopped fresh cilantro, 1.5 teaspoons canned chipotle peppers in adobo sauce, 16 (5 inch) corn tortillas, 2 cups shredded cabbage, 1 cup shredded Monterey Jack cheese, 1 tomato, chopped, 1 avocado - peeled, pitted, and sliced, 0.5 cup salsa, 2 green onions, chopped	Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray., Preheat grill for medium heat and lightly oil the grate., Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside., Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side., Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.	336 kcal	29 g	55 mg	6 g	32 g	4 g	847 mg	3 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	Quick and Easy Fish Tacos	https://www.allrecipes.com/recipe/58559/quick-and-easy-fish-tacos/	4.5	35.0	15.0	20.0	Soft, warm corn tortillas are filled with crisp fish sticks and cabbage, and topped with tartar sauce and salsa.	30 breaded frozen fish sticks, 0.5 cup vegetable oil, 10 corn tortillas, 0.5 pound finely shredded red cabbage, 0.75 cup tartar sauce, 0.75 cup salsa	Preheat oven to 400 degrees F (200 degrees C)., Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds., Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels., Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.	385 kcal	26 g	21 mg	3 g	8 g	5 g	428 mg	3 g	29 g	0 g	10 servings	NaN	NaN
Africa	NaN	San Diego	Tilapia Fish Tacos	https://www.allrecipes.com/recipe/238378/tilapia-fish-tacos/	5.0	55.0	30.0	25.0	Tilapia fish tacos layered with pineapple, black beans, corn, and avocados are a refreshing and satisfying meal the whole family will enjoy.	cooking spray, 0.25 teaspoon fajita seasoning, 4 (4 ounce) tilapia fillets, 0.75 cup frozen white corn, 0.75 cup canned black beans, 0.125 teaspoon fajita seasoning, 2 pineapple rings, cut into chunks, 0.5 small red onion, chopped, 1 tablespoon olive oil, divided, 12 (6 inch) corn tortillas, 0.25 cup chopped fresh cilantro, 1 avocado, sliced, 0.125 head cabbage, chopped, 0.25 cup sour cream, 0.5 lime, cut into wedges	Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray., Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet., Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces., Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat., Spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove skillet from heat., Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil., Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.	526 kcal	62 g	47 mg	14 g	33 g	4 g	293 mg	8 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Panko-Fried Salmon Fish Tacos	https://www.allrecipes.com/recipe/262512/panko-fried-salmon-fish-tacos/	5.0	40.0	30.0	10.0	A delicious twist on a classic California-style fish dish, panko-breaded salmon tacos are crispy, spicy, and topped with fresh vegetables.	8 (7 inch) flour tortillas, 0.5 cup mayonnaise, 1 jalapeno pepper, chopped, 0.5 teaspoon chipotle chile powder, 0.25 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 0.125 teaspoon salt, 0.125 teaspoon ground black pepper, 1.5 cups panko bread crumbs, or more as needed, 2 eggs, beaten, 0.5 cup all-purpose flour, 1 (1 pound) fillet salmon, cut into chunks, canola oil for frying, 2 tablespoons lime juice, 1.5 cups chopped white cabbage, 0.75 cup chopped cilantro, 1 avocado, chopped, 2 Roma tomatoes, seeded and diced, 0.5 onion, diced, 0.125 teaspoon garlic salt	Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve., Blend mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve., Combine garlic powder, onion powder, cumin, salt, and black pepper in a shallow bowl. Separate panko, beaten eggs, and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour, dip in eggs, and coat in panko. Pat down panko until it adheres well to the salmon., Heat oil in a large skillet over medium heat., Place breaded salmon pieces in the oil and fry until browned on 1 side, about 2 minutes. Turn pieces over and fry until other side is browned, about 5 minutes. Turn pieces again and fry until salmon flakes, 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon., Mix cabbage and cilantro together in a serving bowl. Mix avocado, tomatoes, onion, and garlic salt carefully in a separate bowl., Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.	435 kcal	44 g	76 mg	4 g	19 g	4 g	588 mg	3 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	Maui Banana Cream Tube Cake	https://www.allrecipes.com/recipe/222654/maui-banana-cream-tube-cake/	4.5	130.0	20.0	50.0	This cake was created in the Maui test kitchen on Puunoa! It was first made with bananas from the back yard...yummy!	0.33333334326744 cup butter, 1.25 cups white sugar, 2 eggs, 2 teaspoons vanilla extract, 1.25 cups mashed ripe bananas, 2 cups all-purpose flour, 1.25 teaspoons baking powder, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 cup nonfat plain yogurt, 0.75 cup chopped pecans, 2 tablespoons confectioners' sugar, or to taste	Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10-inch fluted tube pan., Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat first egg into butter until completely blended, then beat in vanilla extract with last egg; fold in bananas. Combine flour, baking powder, baking soda, and salt in a bowl. Stir flour mixture into creamed mixture alternately with yogurt, stirring until just combined. Fold in pecans and pour batter into prepared tube pan., Bake in preheated oven until a toothpick inserted into cake comes out clean, about 50 minutes. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioner's sugar before serving.	300 kcal	46 g	45 mg	2 g	5 g	4 g	304 mg	27 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	San Diego	Blackened Tilapia Fish Tacos	https://www.allrecipes.com/recipe/263107/blackened-tilapia-fish-tacos/	4.3	60.0	20.0	10.0	Tilapia is quickly blackened to make these fish tacos that come with a zesty red cabbage slaw and homemade guacamole.	0.5 small head red cabbage, shredded, 0.25 red onion, grated, 3 tablespoons chopped cilantro, 0.5 cup sour cream, 1 lime, juiced, divided, 1 tablespoon honey, 1 chipotle chili pepper, 0.25 teaspoon cayenne pepper, or to taste, kosher salt to taste, freshly ground black pepper to taste, 3 avocados, 1 jalapeno pepper, minced, 0.25 onion, minced, 0.5 teaspoon sriracha sauce, or to taste, salt and ground black pepper to taste, 1.5 teaspoons brown sugar, 1.5 teaspoons paprika, 1 teaspoon dried oregano, 0.75 teaspoon garlic powder, 0.5 teaspoon salt, 0.5 teaspoon ground cumin, 0.25 teaspoon ground red chile pepper, 4 (6 ounce) tilapia fillets, 1 tablespoon canola oil	Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight., Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole., Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets., Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.	380 kcal	21 g	50 mg	9 g	27 g	5 g	357 mg	8 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Grilled Fish Tacos with Creamy Cilantro Coleslaw	https://www.allrecipes.com/recipe/273349/grilled-fish-tacos-with-creamy-cilantro-coleslaw/	4.3	70.0	30.0	10.0	White fish flavored with lime and cumin is grilled and topped with a creamy cilantro coleslaw in this tasty recipe for grilled fish tacos.	1 small head green cabbage, 0.66666668653488 cup sour cream, 0.5 red onion, sliced, 0.5 cup chopped fresh cilantro, 3 tablespoons fresh lime juice, 2 teaspoons ground cumin, 1 clove garlic, minced, 0.5 teaspoon kosher salt, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 4 teaspoons ground cumin, 2 teaspoons kosher salt, divided, 1 pound white fish fillets, 2 teaspoons ground black pepper, 12 corn tortillas, 2 avocados - peeled, pitted, and diced, or more to taste, 2 ripe tomatoes, diced, 0.5 cup chopped fresh cilantro, or to taste	Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes., Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes., While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate., Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes., Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.	237 kcal	21 g	28 mg	6 g	11 g	3 g	456 mg	3 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	San Diego	Fish Tacos in Lettuce "Shells"	https://www.allrecipes.com/recipe/262513/fish-tacos-in-lettuce-shells/	4.0	30.0	20.0	10.0	These are tasty tacos made with baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.	1 teaspoon Cajun seasoning, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon garlic salt, 1 teaspoon ground black pepper, 4 (4 ounce) fillets tilapia, 2 tablespoons lemon juice, 12 romaine lettuce leaves, 0.5 avocado - peeled, pitted and diced, 0.25 onion, minced, 0.5 jalapeno pepper, seeded and minced, 1 clove garlic, minced, 1 tablespoon water, 1 teaspoon dried cilantro, 1 cup sliced cherry tomatoes	Preheat the oven to 400 degrees F (200 degrees C)., Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet., Bake in the preheated oven until cooked through, 8 to 10 minutes., Shred tilapia; place equal portions in each romaine leaf., Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro., Top prepared tacos with salsa verde and cherry tomatoes.	179 kcal	8 g	41 mg	4 g	25 g	1 g	659 mg	1 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Air Fryer Blackened Fish Tacos	https://www.allrecipes.com/recipe/277222/air-fryer-blackened-fish-tacos/	4.7	30.0	15.0	15.0	These blackened tilapia fish tacos are simple in the air fryer--air-frying the fish quickly at a high temperature results in a crispy crust but keeps the fish moist and flaky.	1 (15 ounce) can seasoned black beans, rinsed and drained, 2 ears corn, kernels cut from the cob, 1 tablespoon olive oil, 1 tablespoon lime juice, 0.5 teaspoon salt, 1 pound tilapia fillets, cooking spray, 0.25 cup blackened seasoning, 4 (6 inch) corn tortillas, 1 lime, cut into wedges, 1 teaspoon Louisiana-style hot sauce	Preheat the oven to 400 degrees F (200 degrees C)., Combine black beans, corn, olive oil, lime juice, and salt in a bowl. Gently stir until beans and corn are evenly coated; set aside., Lay fish fillets on a clean work surface and pat dry with paper towels. Lightly spray each fillet with cooking spray and sprinkle 1/2 of the blackened seasoning over the top. Flip fillets over, spray with cooking spray, and sprinkle with the remaining seasoning., Place fish in a single layer in the basket of the air fryer, working in batches if necessary. Cook for 2 minutes. Flip fish and cook 2 more minutes; transfer to a plate., Place bean and corn mixture in the basket of the air fryer and cook for 10 minutes, stirring halfway through., Place fish into corn tortillas and top with bean and corn mixture. Serve with lime wedges and hot sauce.	361 kcal	43 g	42 mg	11 g	33 g	1 g	2210 mg	2 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Grilled Baja Fish Tacos	https://www.allrecipes.com/recipe/278963/grilled-baja-fish-tacos/	NaN	60.0	30.0	15.0	Tilapia is grilled until flaky and then served with a spicy mayonnaise sauce and crispy cabbage slaw in these delicious Baja fish tacos.	2 tablespoons cider vinegar, 1 teaspoon vegetable oil, 1 teaspoon kosher salt, 0.5 medium head green cabbage, shredded, 3 scallions, thinly sliced, 5 tablespoons chopped fresh cilantro, 2 teaspoons chili powder, 1 teaspoon kosher salt, 0.5 teaspoon ground coriander, 0.25 teaspoon ground cumin, 0.25 teaspoon ground black pepper, 4 tilapia fillets, or more to taste, 2 teaspoons vegetable oil, 0.75 cup mayonnaise, 1 lime, juiced, divided, 2 teaspoons minced chipotle peppers in adobo sauce, or to taste, 2 cloves garlic, minced, 12 (6 inch) corn tortillas, 0.5 cup crumbled queso fresco	Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside., Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready., Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes., While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside., Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate., Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top., Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas., Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.	467 kcal	33 g	44 mg	6 g	22 g	5 g	912 mg	4 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Marinated Mexican Fish Tacos Slaw	https://www.allrecipes.com/recipe/261571/marinated-mexican-fish-tacos-slaw/	4.0	90.0	30.0	NaN	This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.	1 lime, cut in wedges, 1 large Granny Smith apple, coarsely grated, 2 cups coleslaw mix, 0.5 cup finely chopped jicama, 2 green onions, diced into 1/4-inch pieces, 0.25 cup shredded carrot, 0.25 cup chopped fresh cilantro, 0.5 fresh jalapeno pepper, seeded and diced, 3 tablespoons extra-virgin olive oil, 3 tablespoons rice wine vinegar, 1 teaspoon white sugar, 0.5 teaspoon salt, 0.25 teaspoon fresh cracked black pepper	Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.	183 kcal	21 g	4 mg	4 g	1 g	2 g	416 mg	10 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Broiled Tilapia Fish Tacos with Cilantro-Lime Slaw	https://www.allrecipes.com/recipe/263095/broiled-tilapia-fish-tacos-with-cilantro-lime-slaw/	NaN	30.0	20.0	10.0	Ready in 30 minutes, these tilapia fish tacos are rubbed in a simple spice mix, broiled quickly, and topped with a cilantro-lime slaw.	cooking spray, 0.25 cup Greek yogurt, 0.25 cup reduced-fat mayonnaise, 4 tablespoons lime juice, 3 tablespoons diced red onion, 1 tablespoon rice vinegar, 1 tablespoon dried cilantro, 0.25 teaspoon hot sauce, 0.5 teaspoon salt, 0.25 teaspoon ground ancho chile powder, 3 cups shredded cabbage, 1.5 pounds tilapia fillets, 2 tablespoons lime juice, 1 teaspoon ground cumin, 0.5 teaspoon paprika, 0.125 teaspoon salt, 0.125 teaspoon garlic powder, 8 (8 inch) flour tortillas	Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray., Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw., Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish., Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes., Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes., Spoon the cooked tilapia onto each tortilla and top with the slaw.	288 kcal	33 g	33 mg	3 g	23 g	2 g	647 mg	4 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Diego	Spicy Fish Tacos with Fresh Lime Sauce	https://www.allrecipes.com/recipe/233900/spicy-fish-tacos-with-fresh-lime-sauce/	4.2	40.0	15.0	20.0	Kid pleasing and fast, these fish tacos are a delicious and refreshing dinner!	1 pound tilapia fillets, 2 tablespoons taco seasoning mix, 1 tablespoon olive oil, 1 (4.6 ounce) package taco shells, 1 (6 ounce) container plain yogurt, 1 teaspoon lime juice, 1 teaspoon white sugar, 0.5 teaspoon grated lime zest, 0.25 teaspoon salt, 4 cups coleslaw mix, 2 tablespoons chopped fresh cilantro, 1 small jalapeno chile, seeded, finely chopped, 1 tomato, seeded and diced	Season tilapia fillets with taco seasoning., Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces., Preheat oven to 325 degrees F (165 degrees C)., Heat taco shells in preheated oven until crisp, about 5 minutes., Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes., Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.	167 kcal	16 g	21 mg	1 g	12 g	1 g	281 mg	3 g	6 g	0 g	10 servings	NaN	NaN
Africa	NaN	San Diego	Simple Tuna Fish Tacos	https://www.allrecipes.com/recipe/264304/simple-tuna-fish-tacos/	4.3	25.0	15.0	10.0	These quick and easy tacos are made with ingredients you probably already have at home, like canned tuna and tomatoes. Just add the toppings of your choice!	1 tablespoon olive oil, 4 Roma tomatoes, diced, 4 green onions, sliced, 2 cloves garlic, minced, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 3 dashes hot sauce (such as Tabasco®), 4 (6 ounce) cans solid white tuna packed in water, drained, 1 pinch red pepper flakes, salt and ground black pepper to taste, 12 corn tortillas	Heat olive oil in a skillet over medium heat. Add tomatoes, green onions, garlic, cumin, and oregano; saute until tomatoes are very soft, about 5 minutes. Reduce heat to low. Add drained tuna; gently break into bite-sized pieces and mix in. Season with red pepper flakes, salt, and pepper. Cover and cook until tuna is warmed through, 2 to 3 minutes more., Stack 6 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave until pliable, 15 to 20 seconds. Repeat with remaining tortillas. Spoon tuna mixture over warm tortillas.	140 kcal	13 g	17 mg	2 g	16 g	0 g	62 mg	1 g	3 g	0 g	12 servings	NaN	NaN
Africa	NaN	San Diego	Fish Taco Cabbage Wraps	https://www.allrecipes.com/recipe/230630/fish-taco-cabbage-wraps/	4.0	40.0	20.0	20.0	Fresh leafy cabbage wraps filled with cooked mild white cod (or any favorite white fish such as halibut or tilapia) are served with a zingy sauce of wasabi, mayonnaise, and cilantro for a light meal that's perfect if you're watching carbs.	1 pound cod fillets, cut into 1-inch cubes, 1 tablespoon canola oil, 3 dried red chile peppers, salt and ground black pepper to taste, 0.25 cup mayonnaise, 1 tablespoon wasabi paste, 2 tablespoons chopped fresh cilantro, 8 large green cabbage leaves, 1 tablespoon chopped fresh cilantro	Pat fish dry with paper towels., Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers., Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.	209 kcal	10 g	45 mg	2 g	21 g	1 g	267 mg	3 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Chipotle Lime Cod Fish Tacos	https://www.allrecipes.com/recipe/263096/chipotle-lime-cod-fish-tacos/	NaN	45.0	30.0	15.0	These cod fish tacos are perfect for warm evenings or sunny afternoon family gatherings; the fish is deep fried in a spicy beer batter.	1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 0.5 teaspoon kosher salt, 0.25 teaspoon garlic powder, 0.25 teaspoon cayenne pepper, 8 ounces Mexican beer, 1 egg, 0.5 cup mayonnaise, 2 canned chipotle peppers in adobo sauce, seeded and minced, 1 tablespoon adobo sauce from chipotle peppers, 0.5 lime, juiced, oil for frying, 1 pound cod fillets, cut into 2-inch chunks, 0.33333334326744 cup all-purpose flour, 0.125 teaspoon kosher salt, 1 (10 ounce) package 6-inch flour tortillas, 1 head lettuce, shredded, 1 (8 ounce) package crumbled queso fresco, 1 tomato, diced, 0.5 red onion, diced, 0.25 cup chopped fresh cilantro, 1 fresh lime, cut into wedges	Combine flour, cornstarch, baking powder, salt, garlic powder, and cayenne pepper in a bowl. Stir in beer and egg., Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl., Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)., Coat cod pieces in 1/3 cup flour until completely covered. Shake off excess flour; dip into beer batter. Cook cod in oil a few pieces at a time until batter turns a golden brown color, 4 to 5 minutes. Remove from oil and place on paper towels to drain oil excess. Sprinkle with salt., Place fried cod pieces on tortillas. Top with lettuce, queso fresco, tomato, red onion, cilantro, and chipotle-lime sauce. Serve with lime wedges.	737 kcal	63 g	80 mg	5 g	24 g	8 g	848 mg	5 g	42 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Nadine's Tangy Fish Tacos Slaw	https://www.allrecipes.com/recipe/261578/nadines-tangy-fish-tacos-slaw/	4.5	120.0	15.0	NaN	This fish tacos slaw mixes red and white cabbage, carrots, and pickles with creamy Cajun-adobo dressing, adding crunch and tang to any taco.	0.5 head white cabbage, finely chopped, 0.5 head red cabbage, finely chopped, 2 large carrots, shredded, 1 small onion, chopped, 2 spears dill pickle, chopped, 2 cups mayonnaise, 1 cup creamy salad dressing (such as Miracle Whip®), 0.25 cup dill pickle juice, or more to taste, 4 teaspoons Cajun seasoning, or more to taste, 2 teaspoons white vinegar, 1 teaspoon adobo seasoning	Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl., Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.	215 kcal	7 g	12 mg	2 g	1 g	3 g	430 mg	4 g	21 g	0 g	20 servings	NaN	NaN
Africa	NaN	San Diego	Crispy Fish Tacos	https://www.allrecipes.com/recipe/273351/crispy-fish-tacos/	NaN	50.0	30.0	20.0	Deep-fried, crispy cod takes center stage in these easy fish tacos topped with fresh veggies, sour cream, and lime juice.	vegetable oil for frying, 2 eggs, 0.25 cup milk, 2 teaspoons taco seasoning mix, 2 cups panko bread crumbs, 6 cod fillets, quartered lengthwise, 1 (10 ounce) package corn tortillas, 1 cup sour cream, 2 limes, cut into wedges, 0.5 head napa cabbage, shredded, 1 tomato, diced, 0.5 onion, diced, 1 green bell pepper, chopped, 1 avocado, sliced	Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)., Beat eggs, milk, and taco seasoning together in a bowl using a whisk or a fork. Place panko bread crumbs in a separate bowl., Coat each piece of cod in egg batter, followed by bread crumbs., Place cod in hot oil and fry until golden brown and flaky, flipping halfway through if using a saucepan, 4 to 8 minutes, depending on size and fry method. Transfer to a platter covered with paper towels to drain. Keep warm., Warm tortillas in a microwave oven, 30 seconds to 1 minute., Divide fish evenly between tortillas. Top tacos evenly with sour cream; squeeze lime juice over each. Top each with cabbage, tomato, onion, bell pepper, and avocado, in that order. Squeeze additional lime juice over each taco and serve.	376 kcal	34 g	73 mg	4 g	18 g	6 g	224 mg	3 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	San Diego	Fish Tacos al Pastor	https://www.allrecipes.com/recipe/260159/fish-tacos-al-pastor/	NaN	134.0	30.0	59.0	These fish tacos al pastor are made with trout and taste as good as the original meat version, especially with the charred tomatillo salsa.	2 pounds fresh tomatillos, husks removed, 10 dried chile de arbol peppers, 2 cloves garlic, unpeeled, salt to taste, 10 guajillo chile peppers - stems, seeds, and veins removed, 5 pasilla chile peppers - stems, seeds, and veins removed, 0.25 cup white vinegar, 0.25 cup orange juice, 1 clove garlic, 3 whole cloves, 1 pinch ground cumin, salt and freshly ground black pepper, 2 pounds skinless trout fillets, 0.25 cup butter, 1 large onion, finely chopped, divided, 1 cup chopped fresh pineapple, 12 corn tortillas, 1 cup chopped fresh cilantro, 4 limes, cut into wedges for garnish	Wash tomatillos under cold running water., Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more., Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches., Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes., Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes., Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours., Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade., Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple., Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.	670 kcal	76 g	101 mg	11 g	42 g	8 g	212 mg	12 g	21 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Fried Fish Tacos with Chipotle-Lime Salsa	https://www.allrecipes.com/recipe/263119/fried-fish-tacos-with-chipotle-lime-salsa/	5.0	30.0	20.0	10.0	Crunchy fried fish tacos with easy, creamy homemade chipotle salsa makes for the perfect summer meal to eat outside with a beer or margarita.	1 cup all-purpose flour, 1 cup panko bread crumbs, 1 tablespoon seasoned salt, 1 teaspoon garlic powder, 0.25 teaspoon lemon pepper, 0.25 teaspoon ground black pepper, 0.25 teaspoon onion powder, 0.125 teaspoon cayenne pepper, 2 eggs, 0.25 cup oil, 1 pound tilapia fillets, cut into chunks, 24 corn tortillas, 0.5 (8 ounce) bottle ranch dressing, or to taste, 0.25 cup hot chunky salsa, 0.5 lime, juiced, 1 canned chipotle chile, thinly sliced, 1 small head shredded cabbage, or to taste	Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl., Heat oil in a large skillet over medium-high heat., Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate., Heat tortillas in a separate skillet over medium-low heat., Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa., Divide tilapia over the warmed tortillas and serve with salsa and cabbage.	167 kcal	21 g	24 mg	3 g	7 g	1 g	240 mg	2 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	San Diego	Grilled Tex-Mex Fish Tacos	https://www.allrecipes.com/recipe/278967/grilled-tex-mex-fish-tacos/	4.0	55.0	15.0	10.0	Full of spicy, zesty, Tex-Mex flavor, these grilled fish tacos come with a creamy chipotle spread that's as easy as it is delicious.	0.25 cup olive oil, 0.25 cup chili powder, 2 teaspoons Mexican oregano, 2 teaspoons cumin seeds, toasted and ground, 1 teaspoon ground chipotle chile powder, 1 teaspoon salt, 1 teaspoon ground coriander, 1 lime, zested and juiced, 1.5 pounds tilapia fillets, 0.5 (8 ounce) package cream cheese, softened, 2 tablespoons plain yogurt, 2 cloves garlic, minced, 1 chipotle pepper in adobo sauce, or more to taste, 0.5 teaspoon ground cumin, 2 tablespoons olive oil, 12 (6 inch) corn tortillas, warmed	Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours., Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside., Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket., Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes., Serve on warm tortillas with chipotle spread.	444 kcal	30 g	63 mg	6 g	29 g	7 g	591 mg	2 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Fish Taco Salad	https://www.allrecipes.com/recipe/272599/fish-taco-salad/	NaN	45.0	15.0	25.0	Crispy fish fillets sit atop fresh vegetables in this fish taco salad that's ideal if you're cutting back on carbs.	6 (2 ounce) frozen breaded fish fillets, 8 leaves romaine lettuce, 2 tomatoes, cut into small wedges, 1 avocado, diced, 0.5 cucumber, sliced, 2 slices jicama, diced, or more to taste, 1 tablespoon minced onion, 0.25 cup creamy cilantro salad dressing, 2 tablespoons crumbled cotija cheese, 6 sprigs cilantro, or to taste	Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan., Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes., Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish., Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.	813 kcal	49 g	80 mg	11 g	33 g	12 g	1247 mg	7 g	57 g	0 g	2 servings	NaN	NaN
Africa	NaN	San Diego	Tilapia Fish Tacos with Red Pepper-Lime Slaw and Blue Cheese Aioli	https://www.allrecipes.com/recipe/263093/tilapia-fish-tacos-with-red-pepper-lime-slaw-and-blue-cheese-aioli/	4.0	55.0	30.0	25.0	These tilapia fish tacos are brightened with a dill-lime slaw and drizzled in a special red pepper and blue cheese aioli.	1 lime, juiced, 1 cup roasted red pepper oil, divided, 0.33333334326744 cup blue cheese salad dressing, 0.25 cup mayonnaise, 0.5 (8 ounce) container sour cream, 1 teaspoon cayenne pepper, 0.5 teaspoon chopped fresh dill, 0.5 (16 ounce) package coleslaw mix, 1 lime, juiced, 0.5 medium white onion, diced, 1 roasted red pepper, chopped, 2 tablespoons vegetable oil, divided, or as needed, 4 cloves garlic, sliced, 4 (3 ounce) fillets tilapia, cut into cubes, 1 lime, juiced, 1 tablespoon sour cream, 1 tablespoon cayenne pepper, 1 tablespoon Cajun seasoning, 0.5 teaspoon chopped fresh dill, 1 (12 ounce) package soft corn tortillas	Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve., Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed., Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low., Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side., Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.	355 kcal	18 g	20 mg	3 g	9 g	5 g	289 mg	1 g	28 g	0 g	12 servings	NaN	NaN
Africa	NaN	San Diego	Ryann's Spicy Grilled Fish Tacos	https://www.allrecipes.com/recipe/263120/ryanns-spicy-grilled-fish-tacos/	NaN	25.0	15.0	10.0	These street-style grilled fish tacos burst with the fresh flavors of jalapeno, lime, and cilantro, balanced with creamy queso fresco.	1 bunch cilantro, divided, 1 (8 ounce) container reduced-fat sour cream, 1 lime, juiced, 1 jalapeno pepper, chopped, or to taste, 0.5 teaspoon kosher salt, 3 tilapia fillets, or more to taste, 1 tablespoon onion powder, 1 tablespoon herbes de Provence, 1 teaspoon ground black pepper, 1 teaspoon dried chives, 0.5 teaspoon kosher salt, 6 (6 inch) corn tortillas, 1 lime, halved, 1.5 cups shredded cabbage, 0.5 cup red onion, chopped, 0.5 cup crumbled queso fresco	Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use., Preheat the grill for medium heat and lightly oil the grate., Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes., Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds., Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.	209 kcal	18 g	42 mg	3 g	17 g	4 g	407 mg	2 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Fried Fish Tacos to Remind You of Baja California	https://www.allrecipes.com/recipe/263106/fried-fish-tacos-to-remind-you-of-baja-california/	NaN	525.0	30.0	15.0	Breaded in beer batter, these fried fish tacos are perfected with a signature topping: onions marinated overnight in lime juice and herbs.	1 onion, cut into thin slices, 2 teaspoons salt, divided, 1 teaspoon dried basil, 1 teaspoon dried oregano, 4 limes, divided, water to cover, 0.75 cup sour cream, 0.33333334326744 cup mayonnaise, 1 quart canola oil for frying, 18 corn tortillas, 2.5 cups all-purpose flour, 1 (12 fluid ounce) can or bottle dark beer, 1.25 pounds whitefish, cut into 3x1-inch strips, 1 egg, 0.33333334326744 head cabbage, thinly sliced, 1 cup pico de gallo salsa, 1 cup chopped fresh cilantro	Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight., Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges., Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat., Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm., Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish., Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.	674 kcal	31 g	35 mg	4 g	11 g	9 g	411 mg	2 g	57 g	0 g	18 servings	NaN	NaN
Africa	NaN	San Diego	Grilled Swordfish Tacos with Tomatillo-Mango Salsa	https://www.allrecipes.com/recipe/263094/grilled-swordfish-tacos-with-tomatillo-mango-salsa/	4.0	40.0	30.0	10.0	Make the best grilled swordfish tacos with this recipe that includes a tomatillo-mango salsa with bright notes of lime and orange.	2 semi-ripe mangoes, diced, 3 limes, juiced, divided, 1 orange, juiced, 4 tomatillos, peeled and diced, or more to taste, 1 small red onion, chopped, 1 jalapeno pepper, seeded and diced, 0.5 cup chopped fresh cilantro, salt to taste, freshly ground black pepper to taste, 6 (6 ounce) fillets boned, skinned swordfish, 1 tablespoon olive oil, salt and ground black pepper to taste	Preheat grill for medium heat and lightly oil the grate., Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth., Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper., Pour the pureed mango mixture over the salsa and mix well., Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper., Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.	293 kcal	18 g	66 mg	3 g	35 g	2 g	207 mg	12 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	San Diego	Kale Salad with Sugar-Coated Cashews	https://www.allrecipes.com/recipe/228339/kale-salad-with-sugar-coated-cashews/	3.0	60.0	10.0	5.0	This kale salad is dressed with soy sauce and tossed with raisins and sugar-coated cashews for a delicious summer treat.	0.5 cup cashews, 0.5 cup white sugar, 1 bunch kale, cut into thin ribbons, 5 tablespoons soy sauce, 0.5 cup raisins	Preheat oven to 325 degrees F (165 degrees C)., Spread cashews onto a baking sheet., Toast cashews in preheated oven until browned, about 5 minutes., Pour sugar in a small saucepan over medium heat while the cashews are toasting; cook and stir until melted. As soon as it is melted and the nuts are done toasting, pour the nuts in the saucepan; stir to coat. Spread cashews onto baking sheet to cool completely, about 15 minutes., Massage kale and soy sauce together in a bowl until kale softens. Fold raisins and sugar-coated cashews into the kale., Refrigerate 30 minutes before serving.	323 kcal	60 g	NaN	4 g	8 g	2 g	1287 mg	38 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Diego	Andie's Baja-Style Fish Tacos	https://www.allrecipes.com/recipe/278964/andies-baja-style-fish-tacos/	NaN	30.0	20.0	10.0	Topped with fresh pico de gallo and a creamy sauce, these Baja-style fish tacos make a quick, flavorful meal.	8 tilapia fillets, 0.25 cup extra-virgin olive oil, 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garlic paste, 6 large tomatoes, seeded and diced, 1 avocado, diced, 1 red onion, chopped, 1 jalapeno pepper, seeded and finely diced, or more to taste, 4 sprigs cilantro, finely chopped, 6 cloves garlic, minced, 1 pinch garlic salt, or to taste, ground black pepper to taste, 1 cup mayonnaise, 0.66666668653488 cup sour cream, 2 tablespoons olive oil, or as needed, 16 (8 inch) flour tortillas, warmed, 6 cups shredded cabbage	Cut each tilapia fillet into 2 strips each., Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak., Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo., Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside., Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest., Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.	866 kcal	72 g	60 mg	10 g	36 g	10 g	800 mg	7 g	49 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Francisco	Garlic Noodles	https://www.allrecipes.com/recipe/270770/garlic-noodles/	4.7	35.0	15.0	20.0	This garlic noodle recipe from Chef John uses spaghetti and other easy-to-find ingredients to make this devastatingly delicious noodle dish.	2 tablespoons soy sauce, 1 tablespoon oyster sauce, 2 teaspoons Worcestershire sauce, 2 teaspoons fish sauce, 0.25 teaspoon sesame oil, 1 pinch cayenne pepper, 4 tablespoons unsalted butter, 8 cloves garlic, minced, 6 ounces spaghetti, 0.25 cup finely grated Parmigiano-Reggiano cheese, 1 tablespoon chopped green onion, or to taste, 1 pinch red pepper flakes	Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce., Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat., Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes., Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry., Plate noodles; garnish with green onions and red pepper flakes.	600 kcal	70 g	70 mg	3 g	17 g	17 g	1541 mg	4 g	28 g	0 g	2 servings	NaN	NaN
Africa	NaN	San Francisco	Seafood Cioppino	https://www.allrecipes.com/recipe/16790/seafood-cioppino/	4.8	105.0	30.0	75.0	This seafood cioppino features clams, mussels, shrimp, cod, and scallops cooked in a rich, savory tomato-based broth flavored with herbs and wine.	0.25 cup olive oil, 1 onion, chopped, 1 green bell pepper, chopped, 1 fresh red chile pepper, seeded and chopped, 4 cloves garlic, minced, 1 (28 ounce) can crushed tomatoes, 1 (8 ounce) can tomato sauce, 0.5 cup water, 0.5 cup chopped fresh parsley, 1 (10 ounce) can minced clams, drained with juice reserved, 2 teaspoons dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 pinch paprika, 1 pinch cayenne pepper, salt and ground black pepper to taste, 1 cup white wine, 25 mussels, cleaned and debearded, 25 shrimp, 1 pound cod fillets, cubed, 10 ounces scallops	Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time., About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.	303 kcal	17 g	98 mg	3 g	34 g	1 g	564 mg	3 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Francisco	The Famous Seafood Seasoning Recipe	https://www.allrecipes.com/recipe/218359/the-famous-seafood-seasoning-recipe/	4.3	15.0	15.0	NaN	This homemade seafood seasoning blend goes with all sorts of seafood dishes, plus salads, and poultry dishes too. It tastes just like store-bought.	6.3333334922791 tablespoons salt, 3.6666667461395 tablespoons ground celery seed, 2.5 teaspoons dry mustard powder, 2.5 teaspoons red pepper flakes, ground, 1.5 teaspoons ground black pepper, 1.5 teaspoons ground bay leaves, 1.5 teaspoons paprika, 1 teaspoon ground cloves, 1 teaspoon ground allspice, 1 teaspoon ground ginger, 0.75 teaspoon ground cardamom, 0.5 teaspoon ground cinnamon	Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined., Store in an airtight container.	1 kcal	0 g	NaN	0 g	NaN	NaN	246 mg	NaN	0 g	0 g	180 servings	NaN	NaN
Africa	NaN	San Francisco	Gulliver's Cream Corn	https://www.allrecipes.com/recipe/57713/gullivers-cream-corn/	4.7	35.0	15.0	20.0	Creamed corn for a crowd. Simply made with thawed frozen corn kernels, heavy cream, and a pinch of pepper.	2 (20 ounce) packages frozen corn kernels, thawed, 1 cup whipping cream, 1 cup milk, 1 teaspoon salt, 0.25 teaspoon monosodium glutamate (MSG, or Accent flavor enhancer), 2 tablespoons sugar, white or cayenne pepper, 2 tablespoons flour, 2 tablespoons butter, melted	Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat., Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!	295 kcal	39 g	51 mg	4 g	6 g	9 g	356 mg	10 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Francisco	Horchata Made Easy	https://www.allrecipes.com/recipe/221318/horchata-made-easy/	4.7	20.0	5.0	5.0	Store-bought rice milk makes enjoying this Mexican drink quick and easy. All you need is water, sugar, and a bit of cinnamon to flavor the rice milk.	1 cup water, 0.5 cup white sugar, 0.25 teaspoon ground cinnamon, 2 quarts rice milk	Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes., Pour rice milk into a large pitcher., Stir sugar water into rice milk. Serve chilled or over ice.	154 kcal	32 g	NaN	2 g	3 g	0 g	69 mg	10 g	2 g	0 g	10 servings	NaN	NaN
Africa	NaN	San Francisco	San Francisco Sourdough Bread	https://www.allrecipes.com/recipe/7156/san-francisco-sourdough-bread/	4.6	0.0	NaN	NaN	This white bread brings yeast and starter together for a guaranteed rise. A topping of diced onion gives extra kick.	4.75 cups bread flour, 3 tablespoons white sugar, 2.5 teaspoons salt, 1 (.25 ounce) package active dry yeast, 1 cup warm milk, 2 tablespoons margarine, softened, 1.5 cups sourdough starter, 1 extra large egg, 1 tablespoon water, 0.25 cup chopped onion	In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate., Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume., Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled., Brush egg wash over tops of loaves, and sprinkle with chopped onion., Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.	145 kcal	26 g	11 mg	1 g	5 g	1 g	267 mg	3 g	2 g	0 g	24 servings	NaN	NaN
Africa	NaN	San Francisco	San Francisco Pork Chops	https://www.allrecipes.com/recipe/230995/san-francisco-pork-chops/	4.5	60.0	15.0	45.0	Tender pork chops simmer in a sweet and savory sauce flavored with beef broth, garlic, and soy sauce with just a pinch of red pepper flakes for zing.	1 tablespoon vegetable oil, 4 (3/4 inch-thick) boneless pork chops, trimmed, 1 clove garlic, minced, 0.25 cup beef broth, 0.25 cup soy sauce, 2 tablespoons brown sugar, 2 teaspoons vegetable oil, 0.25 teaspoon red pepper flakes, 2 teaspoons cornstarch, 2 tablespoons water	Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot oil, about 5 minutes per side; remove pork to a plate, reserving oil in skillet., Cook and stir garlic in reserved drippings until fragrant, about 1 minute. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking., Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. Pour sauce over chops to serve.	379 kcal	9 g	124 mg	0 g	41 g	5 g	1043 mg	7 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Francisco	Horchata (Cinnamon Rice Milk)	https://www.allrecipes.com/recipe/43431/horchata-cinnamon-rice-milk/	1.9	230.0	20.0	30.0	Recently had homemade rice milk in a Mexican restaurant in San Francisco. I talked to a few friends and they told me a few different ways to make it. Here is a simple version (I like to add vanilla, but it is optional). Seriously, it is the best ever - and, it costs just pennies to make!	1 cup long grain rice, rinsed, 2 quarts water, 1 cinnamon stick, broken into pieces, 1 teaspoon vanilla, 0.5 cup white sugar	In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours., After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool., Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.	135 kcal	31 g	NaN	1 g	2 g	NaN	8 mg	13 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Francisco	Oktoberfest Chicken and Red Cabbage	https://www.allrecipes.com/recipe/228364/oktoberfest-chicken-and-red-cabbage/	4.6	90.0	20.0	70.0	Tender chicken thighs are baked with red cabbage, bacon, and apple in a sweet and sour sauce for a German-inspired main dish just right for Oktoberfest.	4 slices bacon, 1 tablespoon bacon drippings, 0.25 cup all-purpose flour, 0.5 teaspoon kosher salt, 0.5 teaspoon smoked paprika, 2 pounds skinless chicken thighs, 1 red onion, sliced, 1 large apple, cored and sliced, 1 head red cabbage, cored and sliced, 0.5 cup red wine vinegar, 0.25 cup dry red wine, 0.25 cup brown sugar, 0.5 teaspoon ground cinnamon	Preheat oven to 350 degrees F (175 degrees C)., Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet., Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes., Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet., Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).	271 kcal	24 g	72 mg	3 g	23 g	3 g	292 mg	14 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Francisco	Italian Cioppino	https://www.allrecipes.com/recipe/238236/italian-cioppino/	4.8	65.0	20.0	45.0	This Italian-style seafood stew is packed with cod, shrimp, scallops, clams, and mussels in a herb-seasoned tomato-based broth.	3 tablespoons unsalted butter, 1 cup chopped onion, 3 cloves garlic, minced, 2 (14.5 ounce) cans chicken broth, 2 (14.5 ounce) cans diced tomatoes, 0.75 cup white wine, 0.5 cup water, 1 tablespoon dried basil, 0.5 teaspoon dried thyme, 0.5 teaspoon dried oregano, 0.25 teaspoon red pepper flakes, 2 bay leaves, 1.25 pounds cod fillets, cut into chunks, 1 pound large shrimp, peeled and deveined, 1 pound bay scallops, 10 small clams in shell, scrubbed, 10 mussels, cleaned and debearded	Melt butter in a large braising pan over medium heat. Cook onions and garlic in melted butter, stirring occasionally with a wooden spoon, until onions are softened, 5 to 7 minutes., Stir chicken broth, diced tomatoes, wine, water, basil, thyme, oregano, red pepper flakes, and bay leaves with the onion and garlic. Place a cover on the braising pan and cook mixture at a simmer until the tomatoes are softened and the broth flavorful, about 30 minutes., Fold cod, shrimp, scallops, clams, and mussels into the broth mixture; bring to a boil, reduce heat to low, return cover to pan, and continue to simmer until the clams open, 5 to 7 minutes.	293 kcal	11 g	174 mg	2 g	41 g	3 g	927 mg	4 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Francisco	A Homemade San Francisco Treat: Chicken Vermicelli Rice	https://www.allrecipes.com/recipe/235796/a-homemade-san-francisco-treat-chicken-vermicelli-rice/	4.6	35.0	5.0	30.0	This versatile homemade chicken rice side dish simmers rice and pieces of vermicelli pasta in a mixture of garlic and onion powders, chicken bouillon granules, and water.	1 tablespoon butter, 1 cup white rice, 0.25 cup broken pieces vermicelli pasta, 3 cups water, 1 tablespoon chicken bouillon granules, 2 teaspoons dried parsley, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder	Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes., Pour water over rice mixture. Stir in chicken bouillon, parsley, garlic powder, and onion powder; bring to a boil., Cover the saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes.	224 kcal	42 g	8 mg	1 g	5 g	2 g	311 mg	1 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Francisco	Chris' Bay Area Burger	https://www.allrecipes.com/recipe/44839/chris-bay-area-burger/	4.4	30.0	10.0	20.0	These burgers are the hit of my town. All my friends come over every weekend just for these burgers.	1 pound ground beef, 2 cloves garlic, minced, 2 tablespoons extra virgin olive oil, 1.5 teaspoons salt, 1 teaspoon freshly ground black pepper, 0.5 teaspoon dried basil leaves, 4 hamburger buns, split	Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties., Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.	393 kcal	23 g	71 mg	1 g	23 g	7 g	1179 mg	NaN	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	San Francisco	City Ceviche	https://www.allrecipes.com/recipe/223259/city-ceviche/	4.9	95.0	30.0	5.0	Sea scallops and shrimp are quickly poached and then finished in fresh lime juice in this San Francisco ceviche recipe. Serve with sturdy tortilla chips for dipping and cold beer to drink.	0.5 pound sea scallops, 0.5 pound shrimp, peeled and deveined, 0.5 cup fresh lime juice, 2 tablespoons fresh orange juice, 1 tablespoon grated orange zest, 0.5 cup halved, thinly sliced red onion, 1 finely chopped red bell pepper, 1 finely chopped yellow bell pepper, 1 cup diced seeded tomato, 1 small serrano chile pepper, seeded and minced, 0.5 cup coarsely chopped fresh cilantro, kosher salt to taste, 0.125 teaspoon ground cumin, 0.125 teaspoon cayenne pepper, 1 avocado, diced, 1 tablespoon olive oil	Remove the tough side muscles from scallops, if necessary; slice scallops in half horizontally., Fill a 1-quart saucepan 3/4 full with salted water and bring it to a boil. Add scallops and reduce heat to a bare simmer. Poach scallops until just cooked through, about 1 minute. Use a slotted spoon to transfer the scallops to a bowl of ice water to stop the cooking process., Return the water to a boil and poach shrimp in the same manner, transferring them to a bowl of ice water after they become opaque inside and turn pink, 2 to 3 minutes., Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes., Pour off most of the juice from the seafood (just leave it moist) and mix in orange zest, red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed margarita glasses.	83 kcal	5 g	37 mg	2 g	7 g	1 g	109 mg	2 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	San Francisco	Crawfish Beignets	https://www.allrecipes.com/recipe/278700/crawfish-beignets/	4.8	25.0	20.0	5.0	For a savory twist to the New Orleans' favorite, try these deep-fried beignets stuffed with a creamy crawfish mixture.	1 (12 ounce) package crawfish tail meat, 1.5 cups shredded Cheddar cheese, 0.25 cup mayonnaise, chopped green onion, 2 (16.3 ounce) cans refrigerated biscuit dough, separated, vegetable oil for frying, 1 pinch paprika, or to taste, cayenne pepper, or to taste	Mix crawfish meat, Cheddar cheese, mayonnaise, and green onion together in a big bowl., Flatten and stretch out 12 biscuits with your hands or a rolling pin until they are rectangular in shape and about 4x5 inches., Place a scoop of the crawfish mix in the middle of each flattened biscuit and close all sides around it, working with your hands until all creases are fully sealed and you reach a desired shape., Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)., Place beignets carefully into the hot oil and fry until they float to the top and are golden brown on both sides, flipping as needed, about 5 minutes total. Remove from oil onto a paper towel-lined plate. Sprinkle tops with paprika and cayenne pepper.	449 kcal	34 g	51 mg	1 g	13 g	8 g	915 mg	6 g	29 g	0 g	12 servings	NaN	NaN
Africa	NaN	San Francisco	Fisherman's Wharf Cioppino	https://www.allrecipes.com/recipe/238518/fishermans-wharf-cioppino/	4.8	55.0	25.0	30.0	This seafood stew from San Francisco simmers cod, shrimp, clams, and mussels in a white wine and chicken broth base.	0.25 cup olive oil, 1 onion, chopped, 1 green bell pepper, chopped, 1 tablespoon minced garlic, 2 (16 ounce) cans diced tomatoes, 1 (16 ounce) can chicken broth, 1 cup white wine, 1 (6 ounce) can tomato paste, 0.25 cup dried parsley, 2 teaspoons crushed dried basil, 1 teaspoon oregano, 0.5 teaspoon red pepper flakes, 0.25 teaspoon ground black pepper, 1 pound shrimp, peeled and deveined, 1 pound cod fillets, cut into 2-inch chunks, 8 clams in shell, scrubbed, or more to taste, 8 mussels, cleaned and debearded, or more to taste	Heat oil in a large saucepan over medium-high heat. Saute onion and bell pepper in hot oil until tender, about 5 minutes; add garlic and continue to saute until garlic is fragrant, about 1 minute. Transfer mixture to a large stockpot., Stir tomatoes, chicken broth, white wine, tomato paste, parsley, basil, oregano, red pepper flakes, and black pepper with the onion mixture in the stockpot; bring to a boil, cover the pot, reduce heat to medium-low, and simmer until the tomatoes are softened, about 15 minutes., Stir shrimp and cod chunks into the tomato mixture. Arrange clams and mussels in the liquid so they are partially submerged. Cover pot again and continue cooking until the clams and mussels open, 7 to 10 minutes.	290 kcal	15 g	131 mg	3 g	30 g	1 g	835 mg	8 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Francisco	Stephen's Chocolate Chip Cookies	https://www.allrecipes.com/recipe/15475/stephens-chocolate-chip-cookies/	4.6	50.0	15.0	12.0	I created this recipe for my father on his birthday. It contains lots of different chocolates and nuts. Thanks Dad for sending me to cookie baking school at the San Francisco Culinary Academy! This one is just for you!	1 cup butter, 1 cup brown sugar, 1 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 2.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.66666668653488 cup white chocolate chips, 0.66666668653488 cup milk chocolate chips, 0.66666668653488 cup semisweet chocolate chips, 0.33333334326744 cup chopped walnuts, 0.33333334326744 cup chopped pecans, 0.33333334326744 cup chopped almonds	Preheat the oven to 350 degrees F (175 degrees C)., In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets., Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.	146 kcal	18 g	19 mg	1 g	2 g	4 g	95 mg	13 g	8 g	0 g	48 servings	NaN	NaN
Africa	NaN	San Francisco	Dutch Crunch Rolls	https://www.allrecipes.com/recipe/257609/dutch-crunch-rolls/	4.0	180.0	40.0	25.0	Fresh homemade rolls are topped with a thick rice flour paste that form a crunchy crust as they bake in this Dutch-inspired recipe.	1.25 cups warm water (105 degrees F/41 degrees C), 2 teaspoons active dry yeast, 2.5 teaspoons white sugar, 1.5 cups all-purpose flour, 1.5 cups bread flour, 1 teaspoon salt, 1.5 cups white rice flour, 1 cup warm water (105 degrees F/41 degrees C), 2 tablespoons vegetable oil, 2 tablespoons white sugar, 2 tablespoons active dry yeast, 0.25 teaspoon salt	Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes., Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl., Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour., Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball., Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes., Preheat oven to 375 degrees F (190 degrees C)., Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes., Spread topping thickly over tops and sides of the rolls., Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.	307 kcal	59 g	NaN	3 g	8 g	1 g	327 mg	4 g	4 g	0 g	9 servings	NaN	NaN
Africa	NaN	San Francisco	San Francisco Sourdough Bread Pudding with Amaretto Sauce	https://www.allrecipes.com/recipe/273643/san-francisco-sourdough-bread-pudding-with-amaretto-sauce/	NaN	110.0	10.0	55.0	The sourdough bread adds tang to this bread pudding recipe without being overwhelming, and amaretto brings a light almond flavoring to the top.	6 thick slices sourdough bread, crusts removed and cut into small cubes, 0.25 cup raisins, 0.25 cup sliced almonds, 2 cups milk, 4 eggs, beaten, 0.75 cup white sugar, 3 tablespoons salted butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 stick salted butter, 1 cup confectioners' sugar, 0.25 cup amaretto liqueur	Place bread cubes in a 9x13-inch baking dish. Add raisins and almonds., Combine milk, eggs, sugar, butter, vanilla extract, and cinnamon in a mixing bowl. Pour mixture over bread and let sit for about 30 minutes to let bread absorb and soften., Preheat the oven to 350 degrees F (175 degrees C)., Bake in the preheated oven until top is lightly browned, about 50 minutes., Melt 1 stick butter in a saucepan over low heat, 3 to 5 minutes. Add confectioners' sugar and stir well. Remove from heat. Stir in amaretto. Allow sauce to sit at room temperature until thickened, about 15 minutes. Pour sauce over bread pudding before serving.	321 kcal	41 g	93 mg	1 g	6 g	8 g	230 mg	30 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	San Francisco	Cha Cha Cha Sangria	https://www.allrecipes.com/recipe/223252/cha-cha-cha-sangria/	4.0	255.0	15.0	NaN	This recipe comes from a Caribbean restaurant (the Cha Cha Cha Restaurant) on Haight Street in San Francisco renowned for its sangria. Enjoy!	1 cup white sugar, 1 (750 milliliter) bottle dry white wine, 1 (750 milliliter) bottle dry red wine, 1 orange, sliced, 1 lemon, sliced, 1 cup sliced fresh peaches, 1 cup sliced fresh strawberries, 1 cup seedless red grapes, halved	Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight., Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.	278 kcal	36 g	NaN	1 g	0 g	NaN	10 mg	32 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	San Francisco	Green Apple, Jicama, and Prawn Salad with Mint, Lemongrass, and Dijon Dressing	https://www.allrecipes.com/recipe/220587/green-apple-jicama-and-prawn-salad-with-mint-lemongrass-and-dijon-dressing/	4.3	45.0	30.0	5.0	Thin strips of green apple, jicama, and carrots are tossed with shrimp and a bright, minty, Asian-inspired dressing made with fresh lemongrass and garlic.	12 medium shrimp, 1 cup matchstick-cut Granny Smith apple, 1 cup matchstick-cut jicama, 0.5 cup matchstick-cut carrots, 0.5 cup fresh mint leaves, 0.5 cup extra virgin olive oil, 3 tablespoons white sugar, 2 tablespoons white vinegar, 1 tablespoon Dijon mustard, 1 teaspoon chopped garlic, 1 teaspoon chopped lemongrass, 2 sprigs cilantro	Bring a small pot of water to boil. Cook shrimp in boiling water until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes; drain., Rinse shrimp with cold water to cool completely. Peel, devein, and slice shrimp in half lengthwise; set aside in a bowl., Toss apple, jicama, and carrots together in a large bowl., Place mint leaves, olive oil, sugar, vinegar, Dijon mustard, garlic, and lemongrass in a food processor. Pulse until blended but slightly chunky, about two 10-second intervals., Pour dressing over apple mixture; toss until well mixed. Cover salad and shrimp separately with plastic wrap; refrigerate until ready to serve., Mix shrimp into salad before serving; garnish with cilantro.	340 kcal	19 g	27 mg	3 g	4 g	4 g	138 mg	14 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Orange Marmalade	https://www.allrecipes.com/recipe/8530802/orange-marmalade/	NaN	595.0	NaN	85.0	Sweet, citrusy, and a touch bitter, this orange marmalade with orange and lemon rinds is to die for.	5 small navel oranges (about 2 1/4 lb. total), washed and scrubbed, 1 medium (5 oz.) lemon, washed and scrubbed, 6 cups water, 3.5 cups granulated sugar	Slice off and discard tops and bottoms from oranges and lemon. Peel off and discard skin and pith of 3 of the oranges. Quarter all oranges and lemon lengthwise, then thinly slice into 1/8-inch slices, discarding seeds while slicing. Place all citrus slices in a large bowl and cover with water. Cover and refrigerate for at least 8 hours and up to 24 hours., Pour orange and lemon slices along with water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, uncovered, stirring occasionally, until orange rinds have softened and can be cut with a spoon with slight resistance, about 45 minutes, skimming any foam that rises to top during process., Inspect 4 (1/2-pint) canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until orange marmalade is ready. Wash new, unused lids and rings in warm soapy water. Place a small plate in the freezer., Add sugar to orange mixture and bring to a boil over high heat. Cook, stirring occasionally, until liquid has slightly reduced, bubbles are slightly larger in center, and a thermometer reads 220 degrees F (104 degrees C) about 40 to 45 minutes. Mixture will stay between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for the majority of this time and will rise to 220 degrees F (104 degrees C) when enough liquid has evaporated., To test if marmalade consistency is correct, remove plate from freezer and spoon a small amount of marmalade onto plate. Return plate to freezer for 1 minute. Remove plate from freezer; pull a finger through marmalade and across plate. It should leave a clean trail. If marmalade is runny and does not leave a clean trail, return mixture in pot to a boil over medium-high, and return plate to freezer. Boil marmalade, stirring often, for 3 minutes. Remove from heat, and retest thickness using plate again; repeat if necessary until it reaches desired thickness., Carefully pour marmalade evenly into the prepared canning jars. Let cool to room temperature, uncovered, about 3 hours. Seal jars. Chill until marmalade sets, at least 2 hours. Store in refrigerator for up to 2 weeks.	96 kcal	25 g	NaN	1 g	0 g	NaN	2 mg	NaN	NaN	0 g	32 servings	NaN	NaN
Africa	NaN	Citrus Recipes	NaN	https://www.allrecipes.com/article/what-is-a-kumquat/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Citrus Recipes	Citrus and Pomegranate Salad	https://www.allrecipes.com/recipe/8516197/citrus-and-pomegranate-salad/	NaN	15.0	15.0	NaN	Sweet oranges, tangerines, ruby grapefruits, and pomegranate arils make a lovely salad for any time of day, or any occasion.	2 pink or ruby-red grapefruits, 2 navel oranges, 4 tangerines, 0.5 cup pomegranate arils, 0.5 cup sour cream, 0.25 cup frozen lemonade concentrate, undiluted, fresh mint sprigs for garnish (optional)	Peel grapefruits, oranges, and tangerines with a serrated edge knife, being careful to remove the white pith., Slice all citrus fruit crossways and remove any seeds. Evenly distribute slices amongst 4 salad plates. Sprinkle pomegranate arils evenly over each salad., Stir together sour cream and undiluted lemonade concentrate in a small bowl for the dressing until smooth. Drizzle dressing over each salad. Garnish with mint sprigs.	225 kcal	43 g	13 mg	4 g	3 g	4 g	18 mg	NaN	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Jamie's Sweet and Easy Corn on the Cob	https://www.allrecipes.com/recipe/222352/jamies-sweet-and-easy-corn-on-the-cob/	4.8	20.0	5.0	5.0	Corn on the cob is cooked in boiled water that's flavored with a little sugar and lemon juice to make the sweetest, quickest, tastiest corn.	2 tablespoons white sugar, 1 tablespoon lemon juice, 6 ears corn on the cob, husks and silk removed	Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved., Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.	94 kcal	22 g	NaN	2 g	3 g	0 g	14 mg	7 g	1 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	The Best Lemon Bars	https://www.allrecipes.com/recipe/10294/the-best-lemon-bars/	4.5	50.0	15.0	35.0	These lemon bars are easy to make with fresh lemons and simple ingredients you probably already have for a deliciously rich and tart treat.	2 cups all-purpose flour, 1 cup butter, softened, 0.5 cup white sugar, 1.5 cups white sugar, 0.25 cup all-purpose flour, 4 eggs, 2 lemons, juiced	Preheat the oven to 350 degrees F (175 degrees C)., To make the crust: Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined; press into the bottom of an ungreased 9x13-inch pan., Bake in the preheated oven until firm and golden, about 15 minutes. Meanwhile, make the filling: Whisk remaining 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Whisk in eggs, then lemon juice until smooth; pour filling over the baked crust., Bake in the preheated oven for 20 minutes. Set the pan aside to cool completely; the bars will firm up as they cool. When cooled, cut into uniform squares.	175 kcal	26 g	20 mg	0 g	1 g	5 g	55 mg	NaN	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Grandma's Lemon Meringue Pie	https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/	4.6	40.0	30.0	10.0	This lemon meringue pie has fresh lemon juice and lemon zest in the filling with billows of baked meringue on top for a deliciously dreamy dessert.	1 cup white sugar, 2 tablespoons all-purpose flour, 3 tablespoons cornstarch, 0.25 teaspoon salt, 1.5 cups water, 2 lemons, juiced and zested, 2 tablespoons butter, 4 egg yolks, beaten, 1 (9 inch) pie crust, baked, 4 egg whites, 6 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter., Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell., To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust., Bake in preheated oven until meringue is golden brown, about 10 minutes.	298 kcal	50 g	110 mg	2 g	4 g	4 g	229 mg	35 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon Drop Shots	https://www.allrecipes.com/recipe/256748/lemon-drop-shots/	4.7	10.0	10.0	NaN	A lemon drop shot is made by combining vodka and lemon juice. It's topped with sugar for a sweet and sour party drink that tastes just like the candy.	0.75 fluid ounce vodka (such as Absolut®), 0.75 fluid ounce lemon juice, 2.5 teaspoons white sugar, divided, or more to taste, 1 lemon, cut into wedges	Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top., Place remaining 2 teaspoons sugar on a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.	116 kcal	24 g	NaN	5 g	1 g	NaN	4 mg	11 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Citrus Recipes	Perfect Summer Fruit Salad	https://www.allrecipes.com/recipe/214947/perfect-summer-fruit-salad/	4.6	210.0	25.0	5.0	This fantastic fruit salad combines pineapple, kiwi, bananas, oranges, grapes, and berries in a sweet citrusy sauce for a colorful dessert.	0.66666668653488 cup fresh orange juice, 0.33333334326744 cup fresh lemon juice, 0.33333334326744 cup packed brown sugar, 0.5 teaspoon grated orange zest, 0.5 teaspoon grated lemon zest, 1 teaspoon vanilla extract, 2 cups cubed fresh pineapple, 2 cups strawberries, hulled and sliced, 3 kiwi fruit, peeled and sliced, 3 bananas, sliced, 2 oranges, peeled and sectioned, 1 cup seedless grapes, 2 cups blueberries	For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool., For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.	155 kcal	39 g	NaN	5 g	2 g	0 g	5 mg	29 g	1 g	0 g	10 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Sangria! Sangria!	https://www.allrecipes.com/recipe/72612/sangria-sangria/	4.8	15.0	15.0	NaN	The BEST sangria recipe I've been able to hone to perfection is easy to make with Spanish red wine, orange juice, brandy, and freshly chopped fruit.	1 (750 milliliter) bottle dry red wine, 0.5 cup brandy, 0.5 cup triple sec, 0.33333334326744 cup frozen lemonade concentrate, 0.33333334326744 cup orange juice, 0.25 cup lemon juice, 0.25 cup white sugar, 1 medium orange, sliced into rounds, 1 medium lemon, sliced into rounds, 1 medium lime, sliced into rounds, 8 maraschino cherries, 2 cups carbonated water	Mix together red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar in a bowl. Add orange, lemon, and lime slices and maraschino cherries., Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor., For a fizzy sangria, add club soda just before serving.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Perfect Lemon Curd	https://www.allrecipes.com/recipe/53683/perfect-lemon-curd/	4.6	15.0	10.0	5.0	Lemon curd is wonderfully tart and easy to make in one pot with just five ingredients. Serve this classic English curd on scones for afternoon tea!	0.75 cup fresh lemon juice, 0.75 cup white sugar, 0.5 cup unsalted butter, cubed, 3 large eggs, 1 tablespoon grated lemon zest	Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan., Cook over medium-low heat, whisking constantly, until mixture thickens and bubbles, about 5 to 6 minutes.	138 kcal	14 g	67 mg	0 g	2 g	5 g	19 mg	13 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Tom Collins Cocktail	https://www.allrecipes.com/recipe/222511/tom-collins-cocktail/	4.9	5.0	5.0	NaN	This Tom Collins recipe makes a classic gin cocktail that's tart thanks to lemon, sweet thanks to simple syrup, and fizzy thanks to club soda.	2.5 cups ice, divided, 2 fluid ounces gin, 0.75 fluid ounce lemon juice, 0.5 fluid ounce simple syrup, 2 fluid ounces club soda, 1 lemon wedge	Fill a Collins glass with 1 1/2 cups ice; set aside in the freezer., Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover, and shake until chilled., Strain into the chilled Collins glass. Top with club soda and garnish with lemon wedge.	191 kcal	13 g	NaN	1 g	0 g	NaN	4 mg	1 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Citrus Recipes	Cornish Game Hens with Garlic and Rosemary	https://www.allrecipes.com/recipe/8938/cornish-game-hens-with-garlic-and-rosemary/	4.5	80.0	20.0	60.0	This Cornish hen recipe uses garlic, lemon, and rosemary to flavor little game hens, roasted with a rich white wine sauce. Simple yet elegant!	4 Cornish game hens, 3 tablespoons olive oil, divided, salt and pepper to taste, 1 lemon, quartered, 8 sprigs fresh rosemary, divided, 24 cloves garlic, 0.33333334326744 cup white wine, 0.33333334326744 cup low-sodium chicken broth	Preheat the oven to 450 degrees F (230 degrees C). Rub hens with 1 tablespoon olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and 1 rosemary sprig into each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them., Roast in the preheated oven for 25 minutes. Meanwhile, whisk wine, chicken broth, and remaining 2 tablespoons olive oil together in a small bowl., Remove hens from the oven; reduce the oven temperature to 350 degrees F (175 degrees C). Pour wine mixture over the hens and continue roasting, basting with pan juices every 10 minutes, until hens are golden brown and juices run clear, about 25 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)., Transfer hens to a platter, pouring any cavity juices into the roasting pan; discard lemons and rosemary. Tent hens with aluminum foil to keep warm., Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes., Cut hens in half lengthwise and arrange two halves on each plate. Spoon sauce and roasted garlic on top. Garnish with remaining rosemary sprigs and serve.	814 kcal	10 g	340 mg	2 g	59 g	15 g	1383 mg	0 g	58 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Easy Garlic-Lemon Scallops	https://www.allrecipes.com/recipe/132358/easy-garlic-lemon-scallops/	4.6	15.0	10.0	5.0	This scallop recipe makes deliciously tender sautéed scallops with a buttery lemon-garlic pan sauce for a restaurant-worthy meal that's easy to make!	0.75 cup butter, 3 tablespoons minced garlic, 2 pounds large sea scallops, 2 tablespoons fresh lemon juice, 1 teaspoon salt, 0.125 teaspoon pepper	Melt butter in a large skillet over medium heat. Stir in garlic and cook for a few seconds until fragrant., Arrange scallops in a single layer in the skillet; cook until golden brown on one side, about 2 minutes. Turn scallops over using tongs and continue cooking until firm and opaque, about 2 minutes more. Transfer scallops to a platter, reserving butter in the skillet., Whisk lemon juice, salt, and pepper into butter; pour sauce over scallops to serve.	408 kcal	9 g	152 mg	0 g	39 g	15 g	988 mg	0 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Greek-Style Lemon Roasted Potatoes	https://www.allrecipes.com/recipe/239180/greek-style-lemon-roasted-potatoes/	4.8	75.0	15.0	60.0	Greek potatoes roasted with lemon, olive oil, and oregano; they're golden and tender and pair beautifully with just about anything, Greek or not!	3 pounds potatoes, peeled and cut into thick wedges, 0.33333334326744 cup olive oil, 2 lemons, juiced, 2 teaspoons salt, 1 teaspoon oregano, 0.5 teaspoon ground black pepper, 3 cups chicken broth	Preheat the oven to 400 degrees F (200 degrees C)., Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt, oregano, and black pepper; toss again to coat., Spread potato wedges in a single layer in a 2-inch-deep pan. Pour chicken broth over potatoes., Roast potatoes in the preheated oven until tender and golden brown, about 1 hour.	282 kcal	40 g	NaN	5 g	5 g	2 g	789 mg	2 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Old-Fashioned Lemonade	https://www.allrecipes.com/recipe/20487/old-fashioned-lemonade/	4.8	10.0	10.0	NaN	A classic lemonade recipe to make all summer long, or anytime life gives you lemons! Just three ingredients needed for this crowd-pleasing pitcher.	6 lemons, 1 cup white sugar, 6 cups water, or more as needed	Juice lemons; you should have 1 cup juice., Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired., Chill and serve over ice.	151 kcal	45 g	NaN	5 g	1 g	NaN	3 mg	33 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Hot Toddy	https://www.allrecipes.com/recipe/40401/hot-toddy/	4.6	10.0	5.0	NaN	A hot toddy is a classic warm beverage made with whiskey and honey flavored with lemon, clove, cinnamon, and nutmeg for a cold weather pick-me-up.	2 fluid ounces boiling water, 1.5 fluid ounces whiskey, 1 teaspoon honey, 3 whole cloves, 1 cinnamon stick, 1 slice lemon, 1 pinch ground nutmeg	Pour boiling water, whiskey, and honey into a mug. Add cloves, cinnamon, and lemon slice. Let mixture stand for 5 minutes so flavors can mingle, then sprinkle with a pinch of nutmeg before serving.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Citrus Recipes	Famous Chicken Française	https://www.allrecipes.com/recipe/15181/famous-chicken-francaise/	4.3	35.0	20.0	15.0	This Chicken Française recipe is made with seasoned, breaded chicken cutlets pan-fried until golden brown, then cooked in a fresh lemon butter sauce.	1 large egg, beaten, 1.5 medium lemons, juiced, divided, 1 cup all-purpose flour, 1 pinch garlic powder, 1 pinch paprika, 6 skinless, boneless chicken breast halves, 2 tablespoons butter, 1 (14.5 ounce) can chicken broth, 6 slices lemon, for garnish, 2 sprigs fresh parsley, for garnish	Mix together egg and 1/3 of the lemon juice in a shallow dish or bowl. Mix together flour, garlic powder, and paprika in another shallow dish or bowl., Dip chicken breasts in egg mixture, then flour mixture to coat., Heat butter in a large skillet over medium heat. Add chicken breasts and cook until golden, 2 to 3 minutes per side., Mix together broth and remaining lemon juice in a medium bowl; pour over chicken in the skillet. Reduce heat to medium-low and let simmer until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 8 minutes., Place chicken on a serving platter. Cover with lemon sauce and garnish with fresh lemon slices and parsley sprigs.	269 kcal	21 g	111 mg	3 g	32 g	3 g	413 mg	1 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Homemade Limoncello	https://www.allrecipes.com/recipe/32451/limoncello/	4.5	30280.0	20.0	20.0	Limoncello is an Italian lemon-flavored liqueur that's easy to make at home by steeping lemon zest in vodka with simple syrup for a refreshing drink!	10 lemons, 1 liter vodka, 3 cups white sugar, 4 cups water	Zest lemons, and place zest into a large glass bottle or jar., Pour vodka into the bottle. Cover loosely and let infuse for 1 week at room temperature., After 1 week, combine sugar and water in a medium saucepan and bring to a boil; do not stir. Boil for 15 minutes, then remove from the heat and allow syrup to cool to room temperature., Stir vodka mixture into the syrup. Strain into glass bottles, then seal each bottle with a cork. Let age at room temperature for 2 weeks., Store bottled limoncello in the freezer until icy cold., Serve in chilled vodka glasses or shot glasses.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	34 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon Icing	https://www.allrecipes.com/recipe/7770/lemon-icing/	4.5	5.0	5.0	NaN	This superb lemon frosting comes together in one quick and easy step. It is a tasty icing perfect for baked goods like cake, cupcakes, and cookies.	0.5 cup unsalted butter, at room temperature, 2 tablespoons lemon juice, 0.5 teaspoon vanilla extract, 3 cups confectioners' sugar	Combine butter, lemon juice, vanilla, and confectioners' sugar in a large mixing bowl and beat until light and fluffy. Add more confectioners' sugar, or lemon juice to adjust the consistency as needed.	191 kcal	32 g	20 mg	NaN	0 g	5 g	55 mg	31 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Citrus Recipes	The Best Lemon Vinaigrette	https://www.allrecipes.com/recipe/236780/the-best-lemon-vinaigrette/	4.7	10.0	10.0	NaN	This tangy lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic for a standout dressing on your favorite salad.	0.25 cup red wine vinegar, 2 tablespoons Dijon mustard, or to taste, 1 clove garlic, minced, 1 teaspoon dried oregano, 0.5 teaspoon kosher salt, 0.25 teaspoon ground black pepper, 0.5 cup olive oil, 2 tablespoons fresh lemon juice	Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl. Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined. Add lemon juice and whisk to combine., Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.	128 kcal	2 g	NaN	0 g	0 g	2 g	214 mg	0 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Frog Eye Salad	https://www.allrecipes.com/recipe/14439/frog-eye-salad/	4.6	575.0	15.0	20.0	This frog eye salad is a sweet pasta salad with crushed pineapple, Mandarin oranges, coconut, and mini marshmallows in a creamy pineapple dressing.	1.75 cups unsweetened pineapple juice, 1 cup white sugar, 2 eggs, beaten, 2 tablespoons all-purpose flour, 2.5 teaspoons salt, divided, 1 tablespoon lemon juice, 1 tablespoon vegetable oil, 1 (16 ounce) package acini di pepe pasta, 3 (11 ounce) cans mandarin oranges, drained, 2 (20 ounce) cans pineapple tidbits, drained, 1 (20 ounce) can crushed pineapple, drained, 1 (8 ounce) container frozen whipped topping, thawed, 1 cup miniature marshmallows, 1 cup shredded coconut	Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour., Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water., Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight., Before serving, add marshmallows and coconut; toss and serve.	581 kcal	114 g	37 mg	4 g	9 g	7 g	648 mg	75 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Air Fryer Lobster Tails with Lemon-Garlic Butter	https://www.allrecipes.com/recipe/276006/air-fryer-lobster-tails-with-lemon-garlic-butter/	4.7	20.0	10.0	10.0	Air fry lobster tails until succulent and delicious; top with a lemon garlic butter sauce for an easy, fancy meal for two at home in just 10 minutes.	2 (4 ounce) lobster tails, 4 tablespoons butter, 1 teaspoon lemon zest, 1 clove garlic, grated, salt and ground black pepper to taste, 1 teaspoon chopped fresh parsley, 2 wedges lemon	Preheat an air fryer to 380 degrees F (195 degrees C)., Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread tail halves apart. Place tails in the air fryer basket with lobster meat facing up., Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is fragrant, about 30 seconds., Transfer 2 tablespoons of butter mixture to a small bowl; brush this onto lobster tails. Discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper., Cook in the preheated air fryer until lobster meat is opaque, 5 to 7 minutes., Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.	313 kcal	3 g	129 mg	1 g	18 g	16 g	590 mg	0 g	26 g	0 g	2 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Baked Fish Fillets	https://www.allrecipes.com/recipe/256349/baked-fish-fillets/	4.7	30.0	10.0	20.0	Learn how long to bake fish with this quick and easy recipe for a baked fish dinner of mackerel fillets coated with butter, lemon juice, and paprika.	1 tablespoon vegetable oil, or to taste, 2 pounds mackerel fillets, 1 teaspoon salt, 0.125 teaspoon ground black pepper, 0.25 cup butter, melted, 2 tablespoons lemon juice, 0.125 teaspoon ground paprika	Gather all ingredients., Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil., Place mackerel fillets in the baking pan; season with salt and pepper., Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets., Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.	399 kcal	1 g	109 mg	NaN	28 g	10 g	540 mg	0 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Vietnamese Grilled Lemongrass Chicken	https://www.allrecipes.com/recipe/241607/vietnamese-grilled-lemongrass-chicken/	4.6	40.0	10.0	10.0	This lemongrass chicken is made with grilled chicken thighs in a flavorful Vietnamese marinade of lemongrass, fish sauce, brown sugar, and garlic.	2 tablespoons canola oil, 2 tablespoons finely chopped lemongrass, 1 tablespoon lemon juice, 2 teaspoons soy sauce, 2 teaspoons light brown sugar, 2 teaspoons minced garlic, 1 teaspoon fish sauce, 1.5 pounds chicken thighs, or more to taste, pounded to an even thickness	Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade., Marinate chicken in the refrigerator for 20 minutes to 1 hour., Preheat grill for medium heat and lightly oil the grate., Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade., Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	308 kcal	4 g	105 mg	0 g	29 g	4 g	339 mg	2 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Orange Crush! Fresh Squeezed Orange and Vodka Cocktail	https://www.allrecipes.com/recipe/233937/orange-crush-fresh-squeezed-orange-and-vodka-cocktail/	4.7	10.0	10.0	NaN	An orange crush cocktail recipe with fresh-squeezed orange juice, vodka and a splash of lemon-lime soda. The perfect refreshment for a hot evening!	2 cups ice cubes, or as needed, 2 fluid ounces orange-flavored vodka, 1 fluid ounce triple sec liqueur, 2 Valencia oranges, juiced, 1 splash lemon-lime soda (such as Sprite®), 1 slice orange	Fill a pint glass with ice cubes. Pour in orange-flavored vodka, triple sec, and orange juice, then top with lemon-lime soda. Mix well and garnish with orange slice.	325 kcal	35 g	NaN	1 g	1 g	0 g	7 mg	27 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Citrus Recipes	The Ultimate Berry Crumble	https://www.allrecipes.com/recipe/264590/the-ultimate-berry-crumble/	4.8	85.0	15.0	40.0	This berry crumble recipe by Chef John delivers a summer dessert loaded with blackberries, raspberries, and blueberries topped with a buttery crumble.	2 cups all-purpose flour, 0.75 cup white sugar, 0.75 teaspoon baking powder, 0.25 teaspoon fine salt, 0.75 cup frozen unsalted butter, 2 large egg yolks, 1.5 teaspoons vanilla extract, 1 teaspoon apple cider vinegar, or as needed, 1 cup blueberries, 1 cup raspberries, 1 cup blackberries, 0.33333334326744 cup white sugar, 2 teaspoons cornstarch, 2 teaspoons fresh lemon juice, 1 teaspoon lemon zest, 1 pinch cayenne pepper	Preheat the oven to 375 degrees F (190 degrees C)., Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated., Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside., Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved., Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps., Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.	416 kcal	58 g	97 mg	3 g	5 g	11 g	124 mg	31 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Mandarin Orange Cake	https://www.allrecipes.com/recipe/8101/mandarin-orange-cake-i/	4.6	110.0	20.0	60.0	This mandarin orange cake is deliciously easy to make with yellow cake mix and canned mandarin oranges. Even better with a creamy pineapple frosting!	1 (15.25 ounce) package yellow cake mix, 1 (11 ounce) can mandarin orange segments, 4 large eggs, 1 cup vegetable oil, 1 (20 ounce) can crushed pineapple with juice, 1 (8 ounce) container frozen whipped topping, thawed, 1 (3.5 ounce) package instant vanilla pudding mix	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan., Combine cake mix, mandarin oranges with juice, eggs, and oil in a large bowl; beat with an electric mixer until smooth. Pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set aside to cool for at least 30 minutes., Beat pineapple with juice, whipped topping, and dry pudding mix together in a large bowl until blended. Spread on cooled cake.	337 kcal	38 g	42 mg	1 g	3 g	5 g	287 mg	27 g	20 g	0 g	18 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Warm Lemon, Honey, and Ginger Soother	https://www.allrecipes.com/recipe/256236/warm-lemon-honey-and-ginger-soother/	5.0	10.0	5.0	NaN	This honey ginger lemon tea is a non-caffeinated hot beverage that's easy to make, great for soothing colds, and perfect for sipping on chilly days.	0.25 cup honey, or to taste, 1 lemon, juiced, 1 tablespoon finely grated ginger root, 0.25 teaspoon ground cinnamon, 3.5 cups boiling water	Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture; stir until honey is dissolved., Cover the teapot and let steep for 5 minutes. The ginger should sink to the bottom but may be strained while pouring into a mug.	72 kcal	21 g	NaN	2 g	0 g	NaN	8 mg	17 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Candied Lemon Peel	https://www.allrecipes.com/recipe/56693/candied-lemon-peel/	4.5	100.0	10.0	60.0	Candied lemon peel is a great trick to pull on rinds. Use this method for any citrus fruit and enjoy with coffee, tea, or dessert for a zesty treat.	3 lemons, 8 cups cold water, or as needed, 2 cups white sugar, or as needed	Cut lemons into slices about 1/4-inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips., Bring water and lemon peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside., Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store in an airtight container at room temperature.	108 kcal	29 g	NaN	1 g	0 g	NaN	4 mg	27 g	0 g	0 g	15 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Baked Salmon in Foil	https://www.allrecipes.com/recipe/263217/baked-salmon-in-foil/	4.6	40.0	20.0	20.0	This baked salmon in foil is made with a large fillet of salmon seasoned with herbs, lemon, and brown sugar, wrapped in a foil packet, then baked.	0.5 cup olive oil, 5 cloves cloves garlic, minced or pressed through a garlic press, 2.5 tablespoons fresh lemon juice, or more to taste, 1 tablespoon brown sugar, 1 teaspoon dried oregano, 1 teaspoon dried thyme, salt and freshly ground black pepper to taste, aluminum foil, 1 teaspoon olive oil, 1 (3 pound) salmon fillet, 0.25 cup chopped fresh parsley, 1 lemon, sliced	Preheat the oven to 375 degrees F (190 degrees C)., Combine 1/2 cup olive oil, garlic, lemon juice, brown sugar, oregano, thyme, salt, and pepper in a bowl., Place a large piece of aluminum foil on a baking sheet and brush with 1 teaspoon olive oil. Place salmon, skin-side down, in the middle of the foil. Drizzle with olive oil mixture. Fold up the edges of the foil over salmon to create a packet, making sure to seal the edges., Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Garnish with fresh parsley and lemon slices.	429 kcal	6 g	96 mg	1 g	42 g	5 g	131 mg	2 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Cranberry Orange Bread	https://www.allrecipes.com/recipe/228118/cranberry-orange-bread/	4.6	85.0	15.0	60.0	This cranberry bread with sweet yet bright and fresh orange flavor and walnuts is perfect for breakfast or tea and comes together quickly and easily.	2 cups flour, 0.75 cup white sugar, 1.5 teaspoons baking powder, 0.75 teaspoon salt, 0.5 teaspoon baking soda, 0.25 cup unsalted butter, cut into pieces and softened, 0.75 cup orange juice, 1 tablespoon grated orange zest, 1 large egg, beaten, 1 cup chopped cranberries, 0.5 cup chopped walnuts	Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2x4 1/2-inch loaf pan., Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.	312 kcal	48 g	39 mg	2 g	5 g	4 g	439 mg	22 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Raspberry Jam without Pectin	https://www.allrecipes.com/recipe/263781/raspberry-jam-without-pectin/	4.6	510.0	5.0	20.0	Canning raspberry jam doesn't get easier than this beginner-friendly, 3-ingredient recipe that skips the pectin and yields a huge batch of tasty jam.	4 cups mashed raspberries, 4 cups white sugar, 1 tablespoon freshly squeezed lemon juice	Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes., Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top., Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes., Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.	60 kcal	15 g	NaN	1 g	0 g	NaN	NaN	15 g	NaN	0 g	56 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Fresh Orange Juice	https://www.allrecipes.com/recipe/89229/fresh-orange-juice/	4.4	5.0	5.0	NaN	Fresh orange juice tastes better than concentrate and is loaded with vitamins. Make fresh-squeezed orange juice at home with 1 ingredient in minutes.	4 oranges	Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.	50 kcal	12 g	NaN	0 g	1 g	NaN	1 mg	9 g	0 g	0 g	3 servings	1 1/2 cups	NaN
Africa	NaN	Citrus Recipes	Lemon Chicken Orzo Soup	https://www.allrecipes.com/recipe/233968/lemon-chicken-orzo-soup/	4.8	80.0	20.0	60.0	This lemon chicken orzo soup is packed with tender chunks of chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach.	8 ounces orzo pasta, 1 teaspoon olive oil, 3 medium carrots, chopped, or more to taste, 3 ribs celery, chopped, 1 medium onion, chopped, 2 cloves garlic, minced, 0.5 teaspoon dried thyme, 0.5 teaspoon dried oregano, salt and ground black pepper to taste, 1 bay leaf, 3 (32 ounce) cartons fat-free, low-sodium chicken broth, 0.5 cup fresh lemon juice, 1 lemon, zested, 8 ounces cooked chicken breast, chopped, 1 (8 ounce) package baby spinach leaves, 1 lemon, sliced for garnish, 0.25 cup grated Parmesan cheese	Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely., Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot., Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes., Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.	167 kcal	22 g	20 mg	3 g	12 g	2 g	187 mg	4 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Simple Lemon Cake	https://www.allrecipes.com/recipe/273698/simple-lemon-cake/	4.5	45.0	10.0	35.0	This best lemon cake recipe is moist, soft, and easy to make with simple ingredients for a light, tender cake perfect for summer picnics or parties.	1 cup white sugar, 0.5 cup butter, 2 large eggs, 2 teaspoons vanilla extract, 1.5 cups all-purpose flour, 1.75 teaspoons baking powder, 0.75 cup milk, 1 tablespoon lemon zest, 1 tablespoon lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan., Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined., Sift flour and baking powder together in a separate bowl; add to creamed mixture until incorporated. Pour in milk, lemon zest, and lemon juice; mix until smooth. Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.	254 kcal	36 g	63 mg	1 g	4 g	6 g	173 mg	21 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Greek Lemon Chicken Soup	https://www.allrecipes.com/recipe/12963/greek-lemon-chicken-soup/	4.5	50.0	20.0	30.0	This Greek lemon chicken soup is simple to make on the stove with fresh lemon juice and cooked chicken and rice for a tasty appetizer or light meal.	8 cups chicken broth, 0.5 cup fresh lemon juice, 0.5 cup shredded carrots, 0.5 cup finely chopped onion, 0.5 cup finely chopped celery, 6 tablespoons chicken soup base, 0.25 teaspoon ground white pepper, 0.25 cup margarine, 0.25 cup all-purpose flour, 8 egg yolks, 1 cup cooked white rice, 1 cup diced, cooked chicken meat, 16 slices lemon	Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender., Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes., Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through., Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.	124 kcal	9 g	110 mg	1 g	8 g	2 g	1237 mg	2 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon Cookies from Scratch	https://www.allrecipes.com/recipe/276680/lemon-cookies-from-scratch/	4.4	60.0	15.0	15.0	These lemon cookies are baked from scratch with lemon juice, zest, and other simple ingredients for a soft, old-fashioned treat full of bright flavor.	1 cup white sugar, 0.5 cup butter, softened, 2 tablespoons fresh lemon zest, 2 large eggs, 1 tablespoon fresh lemon juice, 0.5 teaspoon vanilla extract, 1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 0.25 cup confectioners' sugar for rolling	Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed., Whisk together flour, baking powder, and salt in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling., Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Form dough into balls using a cookie scoop or tablespoon, then roll each in confectioners' sugar. Place 2 inches apart onto the prepared baking sheets. Lightly smash each ball down using your hand., Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.	133 kcal	20 g	31 mg	0 g	2 g	3 g	106 mg	12 g	5 g	0 g	20 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Orange Gelatin Salad	https://www.allrecipes.com/recipe/14465/orange-gelatin-salad/	4.7	40.0	10.0	NaN	An easy orange Jell-O recipe. This is a classic, delicious spin on fruit salad with oranges, pineapple, cottage cheese, whipped topping and Jell-O.	1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 1 (6 ounce) package orange flavored Jell-O® mix, 16 ounces cottage cheese, 8 ounces frozen whipped topping, thawed	Combine oranges, pineapple, and gelatin mix in a mixing bowl. Mix well and chill for 30 minutes., Add cottage cheese to the fruit mixture; stir to combine., Gently fold in whipped topping; chill and serve.	289 kcal	41 g	10 mg	1 g	10 g	7 g	350 mg	35 g	8 g	0 g	7 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Quick and Easy Chicken	https://www.allrecipes.com/recipe/8545/quick-and-easy-chicken/	4.4	45.0	15.0	30.0	This quick and easy chicken recipe is made with seared chicken breasts simmered in a sweet and zingy mixture of soy sauce, ketchup, and lemon juice.	2 tablespoons olive oil, 1 onion, chopped, 4 skinless, boneless chicken breast halves, 3 tablespoons ketchup, 3 tablespoons white sugar, 2 tablespoons soy sauce, 2 tablespoons lemon juice, 1 teaspoon ground black pepper	Warm oil in a large skillet over medium heat. Sauté onion in oil until translucent, 3 to 4 minutes., Add chicken to onion in the skillet; cook until chicken is lightly browned, 1 to 2 minutes per side., Combine ketchup, sugar, soy sauce, lemon juice, and pepper in a bowl; mix well. Pour over chicken; bring to a boil, then reduce heat., Cover and simmer until chicken is no longer pink in the center and the juices run clear, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	255 kcal	16 g	68 mg	1 g	28 g	1 g	655 mg	13 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Parchment Baked Salmon	https://www.allrecipes.com/recipe/229032/parchment-baked-salmon/	4.5	40.0	15.0	25.0	Cook salmon in parchment paper with lemon slices and basil leaves stuffed into the fillet for a no-fuss, healthy, and quick salmon dinner for two.	1 (8 ounce) salmon fillet, salt and ground black pepper to taste, 0.25 cup chopped basil leaves, olive oil cooking spray, 1 lemon, thinly sliced	Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the lowest position., Place salmon fillet, skin-side down, in the middle of a large piece of parchment paper; season with salt and black pepper. Cut two 3-inch slits into fillet with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top., Fold the edges of parchment paper over fillet several times to seal it into an airtight packet. Place sealed packet onto a baking sheet., Bake in the preheated oven on the bottom rack until salmon flakes easily and flesh is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read thermometer inserted into the thickest part of fillet should read at least 145 degrees F (65 degrees C). To serve, cut open the parchment paper and remove lemon slices before plating.	175 kcal	6 g	50 mg	3 g	25 g	1 g	48 mg	NaN	7 g	0 g	2 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Pan-Fried Shrimp	https://www.allrecipes.com/recipe/258426/pan-fried-shrimp/	4.6	10.0	5.0	5.0	This pan-fried shrimp recipe is made with bay shrimp sautéed in butter with lemon juice, salt, and pepper in this quick and easy stovetop recipe.	8 tablespoons butter, divided, 1 pound peeled and deveined bay shrimp, 1 tablespoon lemon juice, divided, 1 pinch garlic salt, or to taste, salt and ground black pepper to taste	Melt 6 tablespoons butter in a large skillet over high heat. Add shrimp; cook and stir in hot butter until browned, about 2 minutes. Reduce heat to medium-low., Stir in 1 1/2 teaspoons lemon juice, garlic salt, salt, and pepper; cook until heated through, about 1 minute. Remove from heat; stir in remaining 2 tablespoons butter and 1 1/2 teaspoons lemon juice.	292 kcal	0 g	234 mg	NaN	19 g	15 g	483 mg	0 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Classic Spanish Sangria	https://www.allrecipes.com/recipe/21425/classic-spanish-sangria/	4.6	130.0	10.0	NaN	This authentic sangria recipe is a fruity and refreshing Spanish cocktail made with red wine and rum flavored with fresh orange, lemon, and lime.	1 orange, 1 lemon, 1 lime, 1.5 cups rum, 0.5 cup white sugar, or to taste, 1 (750 milliliter) bottle dry red wine, 1 cup orange juice	Have orange, lemon, lime, rum, wine, and orange juice well chilled., Slice orange, lemon, and lime into thin rounds; place in a large glass pitcher. Pour in rum and 1/2 cup sugar. Chill in the refrigerator until flavors blend, about 2 hours., Crush fruit lightly with a wooden spoon; stir in wine and orange juice. Adjust sweetness as desired.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Chicken with Lemon-Caper Sauce	https://www.allrecipes.com/recipe/132703/chicken-with-lemon-caper-sauce/	4.6	30.0	10.0	20.0	This lemon sauce for chicken made rich with butter and white wine is flavored with fresh lemon juice and capers for a delicious and versatile sauce.	0.5 cup all-purpose flour, 1 pinch salt, 2 (6 ounce) skinless, boneless chicken breast halves, 2 tablespoons olive oil, 0.25 cup dry white wine, 0.25 cup lemon juice, 0.25 cup cold unsalted butter, cut into pieces, 2 tablespoons capers, drained, 2 lemon wedges	Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess., Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm., Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes., Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers., Pour lemon-caper sauce over chicken; serve with lemon wedges.	662 kcal	29 g	160 mg	2 g	43 g	17 g	372 mg	1 g	39 g	0 g	2 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Butterflied Roast Chicken with Lemon and Rosemary	https://www.allrecipes.com/recipe/242362/butterflied-roast-chicken-with-lemon-and-rosemary/	4.5	60.0	10.0	50.0	Butterflied roast chicken with rosemary and lemon is covered in a simple sauce creating a tender and juicy meal that takes only 1 hour to prepare.	1 tablespoon olive oil, or as needed, 1 (3 pound) whole chicken, backbone removed, kosher salt and ground black pepper to taste, 1 lemon, sliced into rounds, 4 sprigs fresh rosemary, 0.5 cup white wine	Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil., Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack., Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C)., Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack., Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.	283 kcal	3 g	114 mg	1 g	37 g	3 g	178 mg	0 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Honey Lemon Tea	https://www.allrecipes.com/recipe/56445/honey-lemon-tea/	4.7	10.0	5.0	5.0	This lemon tea is a sweet and sour tea easily made in the microwave with honey, sugar, and fresh lemon juice that's great for soothing sore throats.	1 cup water, 2 teaspoons honey, 1 teaspoon fresh lemon juice, 1 teaspoon white sugar, or to taste	Pour water into a mug. Add honey and heat in the microwave for 1 minute 30 seconds., Stir in lemon juice, mixing until honey is dissolved. Stir in sugar.	63 kcal	17 g	NaN	0 g	0 g	NaN	1 mg	17 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon Cream Cheese Frosting	https://www.allrecipes.com/recipe/7556/lemon-cream-cheese-frosting/	4.6	15.0	15.0	NaN	This tangy lemon cream cheese frosting is super easy to make with just 5 simple ingredients: lemon, cream cheese, butter, vanilla, and sugar.	1 (8 ounce) package cream cheese, softened, 0.25 cup butter, 2 tablespoons lemon juice, 2 teaspoons lemon zest, 1 teaspoon vanilla extract, 5 cups confectioners' sugar	Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.	236 kcal	41 g	25 mg	NaN	1 g	5 g	67 mg	39 g	8 g	0 g	15 servings	3 2/3 cups	NaN
Africa	NaN	Citrus Recipes	Hot Spiked Cider	https://www.allrecipes.com/recipe/18942/hot-spiked-cider/	4.3	15.0	5.0	10.0	This hot spiked cider adds rum, brown sugar, and butter; simply delicious for fall or holiday gatherings to warm you up from the inside out!	1 quart water, 3 orange spice tea bags, 2 cups apple cider, 1.5 cups light rum, 0.5 cup light brown sugar, 2 cinnamon sticks, 3 teaspoons butter, 6 cinnamon sticks, garnish	Pour water into a large saucepan and bring to a boil., Remove from heat and add orange spice tea bags. Cover and let steep for 5 minutes., Remove tea bags and stir in apple cider, rum, brown sugar, and 2 cinnamon sticks. Heat cider over medium-low heat until just steaming., Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon Cream Cheese Bars	https://www.allrecipes.com/recipe/237181/lemon-cream-cheese-bars/	4.3	125.0	15.0	30.0	This lemon cream cheese bar recipe features layers of crescent roll dough filled with sweetened cream cheese flavored with lemon zest and juice.	cooking spray, 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided, 2 lemons, zested and juiced, divided, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 tablespoons butter, melted, 3 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray., Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges., Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish., Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter., Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes., Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.	171 kcal	15 g	23 mg	0 g	3 g	6 g	209 mg	7 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon-Orange Orange Roughy	https://www.allrecipes.com/recipe/40061/lemon-orange-orange-roughy/	4.4	15.0	10.0	5.0	This orange roughy recipe is quickly made in a pan with fresh lemon and orange juices — a delicious preparation for this mild-flavored white fish.	1 tablespoon olive oil, 4 (4 ounce) fillets orange roughy, 1 orange, juiced, 1 lemon, juiced, 0.5 teaspoon lemon pepper	Heat oil in a large skillet over medium-high heat., Place fillets into hot oil. Drizzle with orange juice and lemon juice, then sprinkle fillets with lemon pepper. Cook until fish flakes easily with a fork, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).	140 kcal	8 g	67 mg	2 g	19 g	1 g	139 mg	4 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Olive Oil Roasted Eggplant with Lemon	https://www.allrecipes.com/recipe/156162/olive-oil-roasted-eggplant-with-lemon/	4.2	40.0	15.0	25.0	Easy roasted eggplant slices are quickly baked in the oven with olive oil for a tasty side to a healthy meal or a satisfying standalone main dish.	1 large eggplant, 3 tablespoons extra virgin olive oil, salt and pepper to taste, 2 tablespoons fresh lemon juice	Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease., Slice eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each piece in half to make two shorter quarters. Place eggplant skin-side down onto the prepared baking sheet. Brush with olive oil; season with salt and pepper., Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.	121 kcal	7 g	NaN	4 g	1 g	2 g	2 mg	3 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Wine Sauce for Seafood	https://www.allrecipes.com/recipe/92911/wine-sauce-for-seafood/	4.4	15.0	10.0	5.0	This white wine butter garlic sauce for baked white fish is made with shallots, white wine, and garlic flavored with lemon, parsley, and tarragon.	3 tablespoons butter, 2 tablespoons minced shallots, 2 cloves garlic, minced, 1 teaspoon dried tarragon, 0.25 teaspoon salt, 0.25 teaspoon white pepper, 0.25 cup white wine, 1 lemon, juiced, 1 tablespoon fresh parsley	Melt butter in a small saucepan over medium-low heat. Add shallots and garlic; cook and stir until shallots are translucent, about 3 minutes. Season with tarragon, salt, and white pepper., Increase heat to medium; stir in white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from heat and sprinkle in parsley. Pour over your favorite white fish before serving.	103 kcal	5 g	23 mg	1 g	1 g	6 g	210 mg	0 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Easy Lemon Cookies	https://www.allrecipes.com/recipe/10776/easy-lemon-cookies/	4.6	20.0	10.0	10.0	These lemon cookies from cake mix are quick to make with simple ingredients, rolled in powdered sugar, then baked until sweet, tart, and crinkly.	1 (15.25 ounce) package lemon cake mix, 2 large eggs, 0.33333334326744 cup vegetable oil, 1 teaspoon lemon extract, 0.33333334326744 cup confectioners' sugar for decoration	Preheat the oven to 375 degrees F (190 degrees C)., Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended., Working in batches, drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll dough in sugar until lightly coated, then place 2 inches apart onto ungreased cookie sheets., Bake in the preheated oven until the bottoms are light brown, 6 to 9 minutes.	87 kcal	12 g	14 mg	0 g	1 g	1 g	107 mg	7 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon Rosemary Salmon	https://www.allrecipes.com/recipe/80388/lemon-rosemary-salmon/	4.5	30.0	10.0	20.0	An easy yet impressive rosemary and lemon salmon, baked with bright, savory flavors. This dish works as a weeknight meal or special occasion dinner.	1 lemon, thinly sliced, 4 sprigs fresh rosemary, 2 salmon fillets, bones and skin removed, coarse salt to taste, 1 tablespoon olive oil, or as needed	Preheat the oven to 400 degrees F (200 degrees C)., Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil., Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.	257 kcal	6 g	56 mg	3 g	21 g	3 g	1017 mg	NaN	18 g	0 g	2 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Sautéed Swiss Chard with Parmesan Cheese	https://www.allrecipes.com/recipe/148889/sauteed-swiss-chard-with-parmesan-cheese/	4.6	25.0	15.0	10.0	Swiss chard is sautéed with garlic, red onion, and white wine, then seasoned with lemon and Parmesan cheese for a simple, but very tasty side dish.	2 tablespoons olive oil, 2 tablespoons butter, 0.5 small red onion, diced, 1 tablespoon minced garlic, 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately, 0.5 cup dry white wine, 1 tablespoon fresh lemon juice, or to taste, 2 tablespoons freshly grated Parmesan cheese, 1 pinch salt to taste	Heat olive oil and butter together in a large skillet over medium-high heat. Stir in onion and garlic and sauté until fragrant, about 30 seconds. Add chard stems and white wine; simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves and cook until just wilted., Sprinkle lemon juice on top and stir to combine; add Parmesan cheese and season to taste with salt if needed.	165 kcal	5 g	18 mg	1 g	2 g	5 g	202 mg	1 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Tequila Sunrise	https://www.allrecipes.com/recipe/139111/tequila-sunrise/	4.5	5.0	5.0	NaN	A tequila sunrise is a colorful cocktail with layers of orange juice and grenadine. A good choice for a brunch cocktail on a hot summer day.	0.75 cup freshly squeezed orange juice, 1 (1.5 fluid ounce) jigger tequila, ice cubes, 0.5 (1.5 fluid ounce) jigger grenadine syrup, 1 slice orange, for garnish, 1 maraschino cherry for garnish	Stir orange juice and tequila together. Fill a chilled 12-ounce glass with ice cubes; pour in orange juice mixture., Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange and a maraschino cherry.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Citrus Recipes	Old Fashioned Cocktail	https://www.allrecipes.com/recipe/221320/old-fashioned-cocktail/	4.7	5.0	5.0	NaN	This old fashioned cocktail recipe is a true classic made with a sugar cube muddled with bitters, then stirred with whiskey and a twist of lemon.	1 sugar cube, 1 teaspoon water, 1 dash bitters, 2 fluid ounces whiskey (rye or bourbon), 1 lemon twist, 0.5 cup ice cubes, or as needed, 1 orange slice, for garnish, 1 maraschino cherry, for garnish	Muddle sugar cube, water, and bitters in an old fashioned glass for 1 minute. Pour in whiskey; stir for 1 minute., Squeeze lemon twist over the glass and drop it in. Add ice cubes. Garnish with orange slice and maraschino cherry; serve with a swizzle stick.	168 kcal	7 g	NaN	0 g	NaN	NaN	7 mg	4 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon Meringue Cheesecake	https://www.allrecipes.com/recipe/244929/lemon-meringue-cheesecake/	4.8	330.0	20.0	70.0	This lemon meringue cheesecake is a delightful mashup of a tangy lemon meringue pie and a rich and creamy cheesecake. It's sure to impress your guests!	2 cups shortbread cookie crumbs, 0.25 cup melted butter, 3 (8 ounce) packages cream cheese, softened, 1 cup sour cream, 1 cup white sugar, 4 large eggs, 0.25 cup fresh lemon juice, 1 medium lemon, zested, 1 teaspoon vanilla extract, 4 large egg whites, 0.25 cup white sugar, 0.25 teaspoon cream of tartar, 1.5 cups lemon curd	Preheat the oven to 325 degrees F (165 degrees C)., Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan., Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed. Spread mixture over crust in the springform pan., Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours., Preheat the oven to 375 degrees F (190 degrees C)., Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form., Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered., Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.	483 kcal	52 g	130 mg	0 g	8 g	15 g	305 mg	33 g	29 g	0 g	16 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Real Aioli	https://www.allrecipes.com/recipe/255815/real-aioli/	4.6	15.0	15.0	NaN	Making aioli is easy and makes one of the greatest condiments of all time. Chef John's recipe simply emulsifies olive oil into freshly crushed garlic.	4 large cloves fresh garlic, peeled and sliced, 0.5 teaspoon kosher salt, or other course-grain salt, 1 teaspoon lemon juice, or more to taste, 0.5 cup light, extra-virgin olive oil, 1 teaspoon water to adjust texture, or more as needed	Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice., Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.	173 kcal	1 g	NaN	0 g	0 g	3 g	161 mg	0 g	19 g	0 g	6 servings	2/3 cup	NaN
Africa	NaN	Citrus Recipes	Amazing Lemon Scones	https://www.allrecipes.com/recipe/229571/amazing-lemon-scones/	4.7	55.0	25.0	15.0	These lemon scones with a simple lemon glaze are deliciously sweet, rich, and buttery. Sure to be a hit at your next brunch or afternoon tea.	3 cups all-purpose flour, 0.33333334326744 cup white sugar, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, 0.33333334326744 teaspoon salt, 0.75 cup cold butter, cut into pieces, 9 tablespoons milk, 3 tablespoons lemon juice, 2.5 teaspoons lemon zest, 1.5 teaspoons vinegar, 2 cups confectioners' sugar, 0.33333334326744 cup butter, melted, 2.5 tablespoons lemon juice, 0.5 teaspoon vanilla extract, 2 tablespoons water, or as needed	Preheat the oven to 350 degrees F (175 degrees C)., Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened., Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet., Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes., Meanwhile, make the glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.	446 kcal	62 g	54 mg	1 g	5 g	13 g	488 mg	32 g	21 g	0 g	10 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Baked Banana Chips	https://www.allrecipes.com/recipe/261342/baked-banana-chips/	2.3	135.0	10.0	120.0	Easy banana chips. Simply drizzle lemon over sliced bananas and pop them in the oven to make crispy, light homemade chips that beat store-bought.	2 just-ripe bananas, sliced in 1/10-inch-thick rounds, or more as needed, 1 teaspoon lemon juice, or to taste	Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper., Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush with lemon juice., Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more., Let bananas cool until crispy, at least 5 minutes.	106 kcal	27 g	NaN	3 g	1 g	0 g	1 mg	15 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Lemon Garlic Chicken	https://www.allrecipes.com/recipe/240993/lemon-garlic-chicken/	4.4	25.0	10.0	15.0	Quick and easy lemon garlic chicken can be made in the skillet quickly and easily, and it's ready in less than 30 minutes for a weeknight meal.	2 tablespoons butter, 3 skinless, boneless chicken breast halves, 1.5 teaspoons salt, 1.5 teaspoons ground black pepper, 2 tablespoons garlic powder, divided, 1 lemon, juiced	Melt butter in a skillet over medium-high heat., Season chicken with salt and pepper; place in melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; cook for 2 minutes. Flip and sprinkle remaining 1 tablespoon garlic powder on the second side; cook for 2 minutes., Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	214 kcal	5 g	85 mg	1 g	25 g	6 g	1275 mg	1 g	11 g	0 g	3 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Slow Cooker Lemon Garlic Chicken	https://www.allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/	4.2	210.0	15.0	195.0	This slow cooker lemon chicken is made with herb-rubbed chicken breasts simmered in a crock pot with lemon and garlic for an easy weeknight dinner.	1 teaspoon dried oregano, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 2 tablespoons butter, 2 pounds skinless, boneless chicken breast halves, 0.25 cup water, 3 tablespoons fresh lemon juice, 2 cloves garlic, minced, 1 teaspoon chicken bouillon granules, 1 teaspoon chopped fresh parsley	Mix together oregano, salt, and pepper in a small bowl. Rub spice mixture all over chicken breasts., Melt butter in a skillet over medium heat. Cook chicken in butter until lightly browned, 3 to 5 minutes per side. Place chicken in a slow cooker., Mix water, lemon juice, garlic, and bouillon in the same skillet; bring to boil. Pour over chicken in the slow cooker., Cover and cook on Low for 6 hours or High for 3 hours. Add parsley to the slow cooker 15 to 30 minutes before the end of cook time.	192 kcal	1 g	88 mg	0 g	30 g	3 g	348 mg	0 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Citrus Recipes	Pear Jam	https://www.allrecipes.com/recipe/228625/pear-jam/	4.5	40.0	20.0	20.0	This pear jam is a classic favorite. Glass jars preserve the sweet taste of seasonal fruit in the form of tasty pear jam flavored with warm spices.	4.5 cups mashed ripe pears, 0.25 cup lemon juice, 3 tablespoons powdered fruit pectin, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cloves, 0.5 teaspoon ground allspice, 0.5 teaspoon ground nutmeg, 7.5 cups white sugar, 1 teaspoon butter, 8 half-pint canning jars with lids and rings, or as needed	Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam., Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings., Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes., Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.	99 kcal	25 g	0 mg	0 g	0 g	NaN	1 mg	25 g	0 g	0 g	64 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Jamie's Sweet and Easy Corn on the Cob	https://www.allrecipes.com/recipe/222352/jamies-sweet-and-easy-corn-on-the-cob/	4.8	20.0	5.0	5.0	Corn on the cob is cooked in boiled water that's flavored with a little sugar and lemon juice to make the sweetest, quickest, tastiest corn.	2 tablespoons white sugar, 1 tablespoon lemon juice, 6 ears corn on the cob, husks and silk removed	Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice until sugar is dissolved., Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let corn cook in the hot water until tender, about 10 minutes.	94 kcal	22 g	NaN	2 g	3 g	0 g	14 mg	7 g	1 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	The Best Lemon Bars	https://www.allrecipes.com/recipe/10294/the-best-lemon-bars/	4.5	50.0	15.0	35.0	These lemon bars are easy to make with fresh lemons and simple ingredients you probably already have for a deliciously rich and tart treat.	2 cups all-purpose flour, 1 cup butter, softened, 0.5 cup white sugar, 1.5 cups white sugar, 0.25 cup all-purpose flour, 4 eggs, 2 lemons, juiced	Preheat the oven to 350 degrees F (175 degrees C)., To make the crust: Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined; press into the bottom of an ungreased 9x13-inch pan., Bake in the preheated oven until firm and golden, about 15 minutes. Meanwhile, make the filling: Whisk remaining 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Whisk in eggs, then lemon juice until smooth; pour filling over the baked crust., Bake in the preheated oven for 20 minutes. Set the pan aside to cool completely; the bars will firm up as they cool. When cooled, cut into uniform squares.	175 kcal	26 g	20 mg	0 g	1 g	5 g	55 mg	NaN	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Grandma's Lemon Meringue Pie	https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/	4.6	40.0	30.0	10.0	This lemon meringue pie has fresh lemon juice and lemon zest in the filling with billows of baked meringue on top for a deliciously dreamy dessert.	1 cup white sugar, 2 tablespoons all-purpose flour, 3 tablespoons cornstarch, 0.25 teaspoon salt, 1.5 cups water, 2 lemons, juiced and zested, 2 tablespoons butter, 4 egg yolks, beaten, 1 (9 inch) pie crust, baked, 4 egg whites, 6 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter., Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell., To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust., Bake in preheated oven until meringue is golden brown, about 10 minutes.	298 kcal	50 g	110 mg	2 g	4 g	4 g	229 mg	35 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Drop Shots	https://www.allrecipes.com/recipe/256748/lemon-drop-shots/	4.7	10.0	10.0	NaN	A lemon drop shot is made by combining vodka and lemon juice. It's topped with sugar for a sweet and sour party drink that tastes just like the candy.	0.75 fluid ounce vodka (such as Absolut®), 0.75 fluid ounce lemon juice, 2.5 teaspoons white sugar, divided, or more to taste, 1 lemon, cut into wedges	Combine vodka and lemon juice in a shot glass. Sprinkle 1/2 teaspoon sugar on top., Place remaining 2 teaspoons sugar on a small plate; dip lemon wedges in sugar. Suck on a sugared lemon after drinking the shot.	116 kcal	24 g	NaN	5 g	1 g	NaN	4 mg	11 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lemon Recipes	Perfect Summer Fruit Salad	https://www.allrecipes.com/recipe/214947/perfect-summer-fruit-salad/	4.6	210.0	25.0	5.0	This fantastic fruit salad combines pineapple, kiwi, bananas, oranges, grapes, and berries in a sweet citrusy sauce for a colorful dessert.	0.66666668653488 cup fresh orange juice, 0.33333334326744 cup fresh lemon juice, 0.33333334326744 cup packed brown sugar, 0.5 teaspoon grated orange zest, 0.5 teaspoon grated lemon zest, 1 teaspoon vanilla extract, 2 cups cubed fresh pineapple, 2 cups strawberries, hulled and sliced, 3 kiwi fruit, peeled and sliced, 3 bananas, sliced, 2 oranges, peeled and sectioned, 1 cup seedless grapes, 2 cups blueberries	For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool., For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.	155 kcal	39 g	NaN	5 g	2 g	0 g	5 mg	29 g	1 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Perfect Lemon Curd	https://www.allrecipes.com/recipe/53683/perfect-lemon-curd/	4.6	15.0	10.0	5.0	Lemon curd is wonderfully tart and easy to make in one pot with just five ingredients. Serve this classic English curd on scones for afternoon tea!	0.75 cup fresh lemon juice, 0.75 cup white sugar, 0.5 cup unsalted butter, cubed, 3 large eggs, 1 tablespoon grated lemon zest	Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan., Cook over medium-low heat, whisking constantly, until mixture thickens and bubbles, about 5 to 6 minutes.	138 kcal	14 g	67 mg	0 g	2 g	5 g	19 mg	13 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Tom Collins Cocktail	https://www.allrecipes.com/recipe/222511/tom-collins-cocktail/	4.9	5.0	5.0	NaN	This Tom Collins recipe makes a classic gin cocktail that's tart thanks to lemon, sweet thanks to simple syrup, and fizzy thanks to club soda.	2.5 cups ice, divided, 2 fluid ounces gin, 0.75 fluid ounce lemon juice, 0.5 fluid ounce simple syrup, 2 fluid ounces club soda, 1 lemon wedge	Fill a Collins glass with 1 1/2 cups ice; set aside in the freezer., Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover, and shake until chilled., Strain into the chilled Collins glass. Top with club soda and garnish with lemon wedge.	191 kcal	13 g	NaN	1 g	0 g	NaN	4 mg	1 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Lemon Recipes	Cornish Game Hens with Garlic and Rosemary	https://www.allrecipes.com/recipe/8938/cornish-game-hens-with-garlic-and-rosemary/	4.5	80.0	20.0	60.0	This Cornish hen recipe uses garlic, lemon, and rosemary to flavor little game hens, roasted with a rich white wine sauce. Simple yet elegant!	4 Cornish game hens, 3 tablespoons olive oil, divided, salt and pepper to taste, 1 lemon, quartered, 8 sprigs fresh rosemary, divided, 24 cloves garlic, 0.33333334326744 cup white wine, 0.33333334326744 cup low-sodium chicken broth	Preheat the oven to 450 degrees F (230 degrees C). Rub hens with 1 tablespoon olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and 1 rosemary sprig into each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them., Roast in the preheated oven for 25 minutes. Meanwhile, whisk wine, chicken broth, and remaining 2 tablespoons olive oil together in a small bowl., Remove hens from the oven; reduce the oven temperature to 350 degrees F (175 degrees C). Pour wine mixture over the hens and continue roasting, basting with pan juices every 10 minutes, until hens are golden brown and juices run clear, about 25 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)., Transfer hens to a platter, pouring any cavity juices into the roasting pan; discard lemons and rosemary. Tent hens with aluminum foil to keep warm., Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes., Cut hens in half lengthwise and arrange two halves on each plate. Spoon sauce and roasted garlic on top. Garnish with remaining rosemary sprigs and serve.	814 kcal	10 g	340 mg	2 g	59 g	15 g	1383 mg	0 g	58 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Easy Garlic-Lemon Scallops	https://www.allrecipes.com/recipe/132358/easy-garlic-lemon-scallops/	4.6	15.0	10.0	5.0	This scallop recipe makes deliciously tender sautéed scallops with a buttery lemon-garlic pan sauce for a restaurant-worthy meal that's easy to make!	0.75 cup butter, 3 tablespoons minced garlic, 2 pounds large sea scallops, 2 tablespoons fresh lemon juice, 1 teaspoon salt, 0.125 teaspoon pepper	Melt butter in a large skillet over medium heat. Stir in garlic and cook for a few seconds until fragrant., Arrange scallops in a single layer in the skillet; cook until golden brown on one side, about 2 minutes. Turn scallops over using tongs and continue cooking until firm and opaque, about 2 minutes more. Transfer scallops to a platter, reserving butter in the skillet., Whisk lemon juice, salt, and pepper into butter; pour sauce over scallops to serve.	408 kcal	9 g	152 mg	0 g	39 g	15 g	988 mg	0 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Greek-Style Lemon Roasted Potatoes	https://www.allrecipes.com/recipe/239180/greek-style-lemon-roasted-potatoes/	4.8	75.0	15.0	60.0	Greek potatoes roasted with lemon, olive oil, and oregano; they're golden and tender and pair beautifully with just about anything, Greek or not!	3 pounds potatoes, peeled and cut into thick wedges, 0.33333334326744 cup olive oil, 2 lemons, juiced, 2 teaspoons salt, 1 teaspoon oregano, 0.5 teaspoon ground black pepper, 3 cups chicken broth	Preheat the oven to 400 degrees F (200 degrees C)., Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt, oregano, and black pepper; toss again to coat., Spread potato wedges in a single layer in a 2-inch-deep pan. Pour chicken broth over potatoes., Roast potatoes in the preheated oven until tender and golden brown, about 1 hour.	282 kcal	40 g	NaN	5 g	5 g	2 g	789 mg	2 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Old-Fashioned Lemonade	https://www.allrecipes.com/recipe/20487/old-fashioned-lemonade/	4.8	10.0	10.0	NaN	A classic lemonade recipe to make all summer long, or anytime life gives you lemons! Just three ingredients needed for this crowd-pleasing pitcher.	6 lemons, 1 cup white sugar, 6 cups water, or more as needed	Juice lemons; you should have 1 cup juice., Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired., Chill and serve over ice.	151 kcal	45 g	NaN	5 g	1 g	NaN	3 mg	33 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Hot Toddy	https://www.allrecipes.com/recipe/40401/hot-toddy/	4.6	10.0	5.0	NaN	A hot toddy is a classic warm beverage made with whiskey and honey flavored with lemon, clove, cinnamon, and nutmeg for a cold weather pick-me-up.	2 fluid ounces boiling water, 1.5 fluid ounces whiskey, 1 teaspoon honey, 3 whole cloves, 1 cinnamon stick, 1 slice lemon, 1 pinch ground nutmeg	Pour boiling water, whiskey, and honey into a mug. Add cloves, cinnamon, and lemon slice. Let mixture stand for 5 minutes so flavors can mingle, then sprinkle with a pinch of nutmeg before serving.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Lemon Recipes	Famous Chicken Française	https://www.allrecipes.com/recipe/15181/famous-chicken-francaise/	4.3	35.0	20.0	15.0	This Chicken Française recipe is made with seasoned, breaded chicken cutlets pan-fried until golden brown, then cooked in a fresh lemon butter sauce.	1 large egg, beaten, 1.5 medium lemons, juiced, divided, 1 cup all-purpose flour, 1 pinch garlic powder, 1 pinch paprika, 6 skinless, boneless chicken breast halves, 2 tablespoons butter, 1 (14.5 ounce) can chicken broth, 6 slices lemon, for garnish, 2 sprigs fresh parsley, for garnish	Mix together egg and 1/3 of the lemon juice in a shallow dish or bowl. Mix together flour, garlic powder, and paprika in another shallow dish or bowl., Dip chicken breasts in egg mixture, then flour mixture to coat., Heat butter in a large skillet over medium heat. Add chicken breasts and cook until golden, 2 to 3 minutes per side., Mix together broth and remaining lemon juice in a medium bowl; pour over chicken in the skillet. Reduce heat to medium-low and let simmer until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 8 minutes., Place chicken on a serving platter. Cover with lemon sauce and garnish with fresh lemon slices and parsley sprigs.	269 kcal	21 g	111 mg	3 g	32 g	3 g	413 mg	1 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Homemade Limoncello	https://www.allrecipes.com/recipe/32451/limoncello/	4.5	30280.0	20.0	20.0	Limoncello is an Italian lemon-flavored liqueur that's easy to make at home by steeping lemon zest in vodka with simple syrup for a refreshing drink!	10 lemons, 1 liter vodka, 3 cups white sugar, 4 cups water	Zest lemons, and place zest into a large glass bottle or jar., Pour vodka into the bottle. Cover loosely and let infuse for 1 week at room temperature., After 1 week, combine sugar and water in a medium saucepan and bring to a boil; do not stir. Boil for 15 minutes, then remove from the heat and allow syrup to cool to room temperature., Stir vodka mixture into the syrup. Strain into glass bottles, then seal each bottle with a cork. Let age at room temperature for 2 weeks., Store bottled limoncello in the freezer until icy cold., Serve in chilled vodka glasses or shot glasses.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	34 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Icing	https://www.allrecipes.com/recipe/7770/lemon-icing/	4.5	5.0	5.0	NaN	This superb lemon frosting comes together in one quick and easy step. It is a tasty icing perfect for baked goods like cake, cupcakes, and cookies.	0.5 cup unsalted butter, at room temperature, 2 tablespoons lemon juice, 0.5 teaspoon vanilla extract, 3 cups confectioners' sugar	Combine butter, lemon juice, vanilla, and confectioners' sugar in a large mixing bowl and beat until light and fluffy. Add more confectioners' sugar, or lemon juice to adjust the consistency as needed.	191 kcal	32 g	20 mg	NaN	0 g	5 g	55 mg	31 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Recipes	The Best Lemon Vinaigrette	https://www.allrecipes.com/recipe/236780/the-best-lemon-vinaigrette/	4.7	10.0	10.0	NaN	This tangy lemon vinaigrette features Dijon mustard, red wine vinegar, oregano, and garlic for a standout dressing on your favorite salad.	0.25 cup red wine vinegar, 2 tablespoons Dijon mustard, or to taste, 1 clove garlic, minced, 1 teaspoon dried oregano, 0.5 teaspoon kosher salt, 0.25 teaspoon ground black pepper, 0.5 cup olive oil, 2 tablespoons fresh lemon juice	Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl. Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined. Add lemon juice and whisk to combine., Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.	128 kcal	2 g	NaN	0 g	0 g	2 g	214 mg	0 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Air Fryer Lobster Tails with Lemon-Garlic Butter	https://www.allrecipes.com/recipe/276006/air-fryer-lobster-tails-with-lemon-garlic-butter/	4.7	20.0	10.0	10.0	Air fry lobster tails until succulent and delicious; top with a lemon garlic butter sauce for an easy, fancy meal for two at home in just 10 minutes.	2 (4 ounce) lobster tails, 4 tablespoons butter, 1 teaspoon lemon zest, 1 clove garlic, grated, salt and ground black pepper to taste, 1 teaspoon chopped fresh parsley, 2 wedges lemon	Preheat an air fryer to 380 degrees F (195 degrees C)., Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread tail halves apart. Place tails in the air fryer basket with lobster meat facing up., Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is fragrant, about 30 seconds., Transfer 2 tablespoons of butter mixture to a small bowl; brush this onto lobster tails. Discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper., Cook in the preheated air fryer until lobster meat is opaque, 5 to 7 minutes., Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.	313 kcal	3 g	129 mg	1 g	18 g	16 g	590 mg	0 g	26 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Baked Fish Fillets	https://www.allrecipes.com/recipe/256349/baked-fish-fillets/	4.7	30.0	10.0	20.0	Learn how long to bake fish with this quick and easy recipe for a baked fish dinner of mackerel fillets coated with butter, lemon juice, and paprika.	1 tablespoon vegetable oil, or to taste, 2 pounds mackerel fillets, 1 teaspoon salt, 0.125 teaspoon ground black pepper, 0.25 cup butter, melted, 2 tablespoons lemon juice, 0.125 teaspoon ground paprika	Gather all ingredients., Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil., Place mackerel fillets in the baking pan; season with salt and pepper., Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets., Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.	399 kcal	1 g	109 mg	NaN	28 g	10 g	540 mg	0 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Vietnamese Grilled Lemongrass Chicken	https://www.allrecipes.com/recipe/241607/vietnamese-grilled-lemongrass-chicken/	4.6	40.0	10.0	10.0	This lemongrass chicken is made with grilled chicken thighs in a flavorful Vietnamese marinade of lemongrass, fish sauce, brown sugar, and garlic.	2 tablespoons canola oil, 2 tablespoons finely chopped lemongrass, 1 tablespoon lemon juice, 2 teaspoons soy sauce, 2 teaspoons light brown sugar, 2 teaspoons minced garlic, 1 teaspoon fish sauce, 1.5 pounds chicken thighs, or more to taste, pounded to an even thickness	Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade., Marinate chicken in the refrigerator for 20 minutes to 1 hour., Preheat grill for medium heat and lightly oil the grate., Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade., Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	308 kcal	4 g	105 mg	0 g	29 g	4 g	339 mg	2 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	The Ultimate Berry Crumble	https://www.allrecipes.com/recipe/264590/the-ultimate-berry-crumble/	4.8	85.0	15.0	40.0	This berry crumble recipe by Chef John delivers a summer dessert loaded with blackberries, raspberries, and blueberries topped with a buttery crumble.	2 cups all-purpose flour, 0.75 cup white sugar, 0.75 teaspoon baking powder, 0.25 teaspoon fine salt, 0.75 cup frozen unsalted butter, 2 large egg yolks, 1.5 teaspoons vanilla extract, 1 teaspoon apple cider vinegar, or as needed, 1 cup blueberries, 1 cup raspberries, 1 cup blackberries, 0.33333334326744 cup white sugar, 2 teaspoons cornstarch, 2 teaspoons fresh lemon juice, 1 teaspoon lemon zest, 1 pinch cayenne pepper	Preheat the oven to 375 degrees F (190 degrees C)., Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated., Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside., Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved., Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps., Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.	416 kcal	58 g	97 mg	3 g	5 g	11 g	124 mg	31 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Warm Lemon, Honey, and Ginger Soother	https://www.allrecipes.com/recipe/256236/warm-lemon-honey-and-ginger-soother/	5.0	10.0	5.0	NaN	This honey ginger lemon tea is a non-caffeinated hot beverage that's easy to make, great for soothing colds, and perfect for sipping on chilly days.	0.25 cup honey, or to taste, 1 lemon, juiced, 1 tablespoon finely grated ginger root, 0.25 teaspoon ground cinnamon, 3.5 cups boiling water	Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture; stir until honey is dissolved., Cover the teapot and let steep for 5 minutes. The ginger should sink to the bottom but may be strained while pouring into a mug.	72 kcal	21 g	NaN	2 g	0 g	NaN	8 mg	17 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Candied Lemon Peel	https://www.allrecipes.com/recipe/56693/candied-lemon-peel/	4.5	100.0	10.0	60.0	Candied lemon peel is a great trick to pull on rinds. Use this method for any citrus fruit and enjoy with coffee, tea, or dessert for a zesty treat.	3 lemons, 8 cups cold water, or as needed, 2 cups white sugar, or as needed	Cut lemons into slices about 1/4-inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips., Bring water and lemon peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside., Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store in an airtight container at room temperature.	108 kcal	29 g	NaN	1 g	0 g	NaN	4 mg	27 g	0 g	0 g	15 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Baked Salmon in Foil	https://www.allrecipes.com/recipe/263217/baked-salmon-in-foil/	4.6	40.0	20.0	20.0	This baked salmon in foil is made with a large fillet of salmon seasoned with herbs, lemon, and brown sugar, wrapped in a foil packet, then baked.	0.5 cup olive oil, 5 cloves cloves garlic, minced or pressed through a garlic press, 2.5 tablespoons fresh lemon juice, or more to taste, 1 tablespoon brown sugar, 1 teaspoon dried oregano, 1 teaspoon dried thyme, salt and freshly ground black pepper to taste, aluminum foil, 1 teaspoon olive oil, 1 (3 pound) salmon fillet, 0.25 cup chopped fresh parsley, 1 lemon, sliced	Preheat the oven to 375 degrees F (190 degrees C)., Combine 1/2 cup olive oil, garlic, lemon juice, brown sugar, oregano, thyme, salt, and pepper in a bowl., Place a large piece of aluminum foil on a baking sheet and brush with 1 teaspoon olive oil. Place salmon, skin-side down, in the middle of the foil. Drizzle with olive oil mixture. Fold up the edges of the foil over salmon to create a packet, making sure to seal the edges., Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Garnish with fresh parsley and lemon slices.	429 kcal	6 g	96 mg	1 g	42 g	5 g	131 mg	2 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Raspberry Jam without Pectin	https://www.allrecipes.com/recipe/263781/raspberry-jam-without-pectin/	4.6	510.0	5.0	20.0	Canning raspberry jam doesn't get easier than this beginner-friendly, 3-ingredient recipe that skips the pectin and yields a huge batch of tasty jam.	4 cups mashed raspberries, 4 cups white sugar, 1 tablespoon freshly squeezed lemon juice	Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes., Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top., Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes., Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.	60 kcal	15 g	NaN	1 g	0 g	NaN	NaN	15 g	NaN	0 g	56 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Chicken Orzo Soup	https://www.allrecipes.com/recipe/233968/lemon-chicken-orzo-soup/	4.8	80.0	20.0	60.0	This lemon chicken orzo soup is packed with tender chunks of chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach.	8 ounces orzo pasta, 1 teaspoon olive oil, 3 medium carrots, chopped, or more to taste, 3 ribs celery, chopped, 1 medium onion, chopped, 2 cloves garlic, minced, 0.5 teaspoon dried thyme, 0.5 teaspoon dried oregano, salt and ground black pepper to taste, 1 bay leaf, 3 (32 ounce) cartons fat-free, low-sodium chicken broth, 0.5 cup fresh lemon juice, 1 lemon, zested, 8 ounces cooked chicken breast, chopped, 1 (8 ounce) package baby spinach leaves, 1 lemon, sliced for garnish, 0.25 cup grated Parmesan cheese	Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely., Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot., Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes., Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.	167 kcal	22 g	20 mg	3 g	12 g	2 g	187 mg	4 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Simple Lemon Cake	https://www.allrecipes.com/recipe/273698/simple-lemon-cake/	4.5	45.0	10.0	35.0	This best lemon cake recipe is moist, soft, and easy to make with simple ingredients for a light, tender cake perfect for summer picnics or parties.	1 cup white sugar, 0.5 cup butter, 2 large eggs, 2 teaspoons vanilla extract, 1.5 cups all-purpose flour, 1.75 teaspoons baking powder, 0.75 cup milk, 1 tablespoon lemon zest, 1 tablespoon lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan., Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined., Sift flour and baking powder together in a separate bowl; add to creamed mixture until incorporated. Pour in milk, lemon zest, and lemon juice; mix until smooth. Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.	254 kcal	36 g	63 mg	1 g	4 g	6 g	173 mg	21 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Greek Lemon Chicken Soup	https://www.allrecipes.com/recipe/12963/greek-lemon-chicken-soup/	4.5	50.0	20.0	30.0	This Greek lemon chicken soup is simple to make on the stove with fresh lemon juice and cooked chicken and rice for a tasty appetizer or light meal.	8 cups chicken broth, 0.5 cup fresh lemon juice, 0.5 cup shredded carrots, 0.5 cup finely chopped onion, 0.5 cup finely chopped celery, 6 tablespoons chicken soup base, 0.25 teaspoon ground white pepper, 0.25 cup margarine, 0.25 cup all-purpose flour, 8 egg yolks, 1 cup cooked white rice, 1 cup diced, cooked chicken meat, 16 slices lemon	Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender., Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes., Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through., Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.	124 kcal	9 g	110 mg	1 g	8 g	2 g	1237 mg	2 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Cookies from Scratch	https://www.allrecipes.com/recipe/276680/lemon-cookies-from-scratch/	4.4	60.0	15.0	15.0	These lemon cookies are baked from scratch with lemon juice, zest, and other simple ingredients for a soft, old-fashioned treat full of bright flavor.	1 cup white sugar, 0.5 cup butter, softened, 2 tablespoons fresh lemon zest, 2 large eggs, 1 tablespoon fresh lemon juice, 0.5 teaspoon vanilla extract, 1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 0.25 cup confectioners' sugar for rolling	Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed., Whisk together flour, baking powder, and salt in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling., Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Form dough into balls using a cookie scoop or tablespoon, then roll each in confectioners' sugar. Place 2 inches apart onto the prepared baking sheets. Lightly smash each ball down using your hand., Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.	133 kcal	20 g	31 mg	0 g	2 g	3 g	106 mg	12 g	5 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Quick and Easy Chicken	https://www.allrecipes.com/recipe/8545/quick-and-easy-chicken/	4.4	45.0	15.0	30.0	This quick and easy chicken recipe is made with seared chicken breasts simmered in a sweet and zingy mixture of soy sauce, ketchup, and lemon juice.	2 tablespoons olive oil, 1 onion, chopped, 4 skinless, boneless chicken breast halves, 3 tablespoons ketchup, 3 tablespoons white sugar, 2 tablespoons soy sauce, 2 tablespoons lemon juice, 1 teaspoon ground black pepper	Warm oil in a large skillet over medium heat. Sauté onion in oil until translucent, 3 to 4 minutes., Add chicken to onion in the skillet; cook until chicken is lightly browned, 1 to 2 minutes per side., Combine ketchup, sugar, soy sauce, lemon juice, and pepper in a bowl; mix well. Pour over chicken; bring to a boil, then reduce heat., Cover and simmer until chicken is no longer pink in the center and the juices run clear, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	255 kcal	16 g	68 mg	1 g	28 g	1 g	655 mg	13 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Parchment Baked Salmon	https://www.allrecipes.com/recipe/229032/parchment-baked-salmon/	4.5	40.0	15.0	25.0	Cook salmon in parchment paper with lemon slices and basil leaves stuffed into the fillet for a no-fuss, healthy, and quick salmon dinner for two.	1 (8 ounce) salmon fillet, salt and ground black pepper to taste, 0.25 cup chopped basil leaves, olive oil cooking spray, 1 lemon, thinly sliced	Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the lowest position., Place salmon fillet, skin-side down, in the middle of a large piece of parchment paper; season with salt and black pepper. Cut two 3-inch slits into fillet with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top., Fold the edges of parchment paper over fillet several times to seal it into an airtight packet. Place sealed packet onto a baking sheet., Bake in the preheated oven on the bottom rack until salmon flakes easily and flesh is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read thermometer inserted into the thickest part of fillet should read at least 145 degrees F (65 degrees C). To serve, cut open the parchment paper and remove lemon slices before plating.	175 kcal	6 g	50 mg	3 g	25 g	1 g	48 mg	NaN	7 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Pan-Fried Shrimp	https://www.allrecipes.com/recipe/258426/pan-fried-shrimp/	4.6	10.0	5.0	5.0	This pan-fried shrimp recipe is made with bay shrimp sautéed in butter with lemon juice, salt, and pepper in this quick and easy stovetop recipe.	8 tablespoons butter, divided, 1 pound peeled and deveined bay shrimp, 1 tablespoon lemon juice, divided, 1 pinch garlic salt, or to taste, salt and ground black pepper to taste	Melt 6 tablespoons butter in a large skillet over high heat. Add shrimp; cook and stir in hot butter until browned, about 2 minutes. Reduce heat to medium-low., Stir in 1 1/2 teaspoons lemon juice, garlic salt, salt, and pepper; cook until heated through, about 1 minute. Remove from heat; stir in remaining 2 tablespoons butter and 1 1/2 teaspoons lemon juice.	292 kcal	0 g	234 mg	NaN	19 g	15 g	483 mg	0 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Classic Spanish Sangria	https://www.allrecipes.com/recipe/21425/classic-spanish-sangria/	4.6	130.0	10.0	NaN	This authentic sangria recipe is a fruity and refreshing Spanish cocktail made with red wine and rum flavored with fresh orange, lemon, and lime.	1 orange, 1 lemon, 1 lime, 1.5 cups rum, 0.5 cup white sugar, or to taste, 1 (750 milliliter) bottle dry red wine, 1 cup orange juice	Have orange, lemon, lime, rum, wine, and orange juice well chilled., Slice orange, lemon, and lime into thin rounds; place in a large glass pitcher. Pour in rum and 1/2 cup sugar. Chill in the refrigerator until flavors blend, about 2 hours., Crush fruit lightly with a wooden spoon; stir in wine and orange juice. Adjust sweetness as desired.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Chicken with Lemon-Caper Sauce	https://www.allrecipes.com/recipe/132703/chicken-with-lemon-caper-sauce/	4.6	30.0	10.0	20.0	This lemon sauce for chicken made rich with butter and white wine is flavored with fresh lemon juice and capers for a delicious and versatile sauce.	0.5 cup all-purpose flour, 1 pinch salt, 2 (6 ounce) skinless, boneless chicken breast halves, 2 tablespoons olive oil, 0.25 cup dry white wine, 0.25 cup lemon juice, 0.25 cup cold unsalted butter, cut into pieces, 2 tablespoons capers, drained, 2 lemon wedges	Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess., Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm., Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes., Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers., Pour lemon-caper sauce over chicken; serve with lemon wedges.	662 kcal	29 g	160 mg	2 g	43 g	17 g	372 mg	1 g	39 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Butterflied Roast Chicken with Lemon and Rosemary	https://www.allrecipes.com/recipe/242362/butterflied-roast-chicken-with-lemon-and-rosemary/	4.5	60.0	10.0	50.0	Butterflied roast chicken with rosemary and lemon is covered in a simple sauce creating a tender and juicy meal that takes only 1 hour to prepare.	1 tablespoon olive oil, or as needed, 1 (3 pound) whole chicken, backbone removed, kosher salt and ground black pepper to taste, 1 lemon, sliced into rounds, 4 sprigs fresh rosemary, 0.5 cup white wine	Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil., Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack., Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C)., Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack., Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.	283 kcal	3 g	114 mg	1 g	37 g	3 g	178 mg	0 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Honey Lemon Tea	https://www.allrecipes.com/recipe/56445/honey-lemon-tea/	4.7	10.0	5.0	5.0	This lemon tea is a sweet and sour tea easily made in the microwave with honey, sugar, and fresh lemon juice that's great for soothing sore throats.	1 cup water, 2 teaspoons honey, 1 teaspoon fresh lemon juice, 1 teaspoon white sugar, or to taste	Pour water into a mug. Add honey and heat in the microwave for 1 minute 30 seconds., Stir in lemon juice, mixing until honey is dissolved. Stir in sugar.	63 kcal	17 g	NaN	0 g	0 g	NaN	1 mg	17 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Cream Cheese Frosting	https://www.allrecipes.com/recipe/7556/lemon-cream-cheese-frosting/	4.6	15.0	15.0	NaN	This tangy lemon cream cheese frosting is super easy to make with just 5 simple ingredients: lemon, cream cheese, butter, vanilla, and sugar.	1 (8 ounce) package cream cheese, softened, 0.25 cup butter, 2 tablespoons lemon juice, 2 teaspoons lemon zest, 1 teaspoon vanilla extract, 5 cups confectioners' sugar	Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.	236 kcal	41 g	25 mg	NaN	1 g	5 g	67 mg	39 g	8 g	0 g	15 servings	3 2/3 cups	NaN
Africa	NaN	Lemon Recipes	Lemon Cream Cheese Bars	https://www.allrecipes.com/recipe/237181/lemon-cream-cheese-bars/	4.3	125.0	15.0	30.0	This lemon cream cheese bar recipe features layers of crescent roll dough filled with sweetened cream cheese flavored with lemon zest and juice.	cooking spray, 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided, 2 lemons, zested and juiced, divided, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 tablespoons butter, melted, 3 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray., Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges., Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish., Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter., Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes., Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.	171 kcal	15 g	23 mg	0 g	3 g	6 g	209 mg	7 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon-Orange Orange Roughy	https://www.allrecipes.com/recipe/40061/lemon-orange-orange-roughy/	4.4	15.0	10.0	5.0	This orange roughy recipe is quickly made in a pan with fresh lemon and orange juices — a delicious preparation for this mild-flavored white fish.	1 tablespoon olive oil, 4 (4 ounce) fillets orange roughy, 1 orange, juiced, 1 lemon, juiced, 0.5 teaspoon lemon pepper	Heat oil in a large skillet over medium-high heat., Place fillets into hot oil. Drizzle with orange juice and lemon juice, then sprinkle fillets with lemon pepper. Cook until fish flakes easily with a fork, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).	140 kcal	8 g	67 mg	2 g	19 g	1 g	139 mg	4 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Olive Oil Roasted Eggplant with Lemon	https://www.allrecipes.com/recipe/156162/olive-oil-roasted-eggplant-with-lemon/	4.2	40.0	15.0	25.0	Easy roasted eggplant slices are quickly baked in the oven with olive oil for a tasty side to a healthy meal or a satisfying standalone main dish.	1 large eggplant, 3 tablespoons extra virgin olive oil, salt and pepper to taste, 2 tablespoons fresh lemon juice	Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease., Slice eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each piece in half to make two shorter quarters. Place eggplant skin-side down onto the prepared baking sheet. Brush with olive oil; season with salt and pepper., Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.	121 kcal	7 g	NaN	4 g	1 g	2 g	2 mg	3 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Wine Sauce for Seafood	https://www.allrecipes.com/recipe/92911/wine-sauce-for-seafood/	4.4	15.0	10.0	5.0	This white wine butter garlic sauce for baked white fish is made with shallots, white wine, and garlic flavored with lemon, parsley, and tarragon.	3 tablespoons butter, 2 tablespoons minced shallots, 2 cloves garlic, minced, 1 teaspoon dried tarragon, 0.25 teaspoon salt, 0.25 teaspoon white pepper, 0.25 cup white wine, 1 lemon, juiced, 1 tablespoon fresh parsley	Melt butter in a small saucepan over medium-low heat. Add shallots and garlic; cook and stir until shallots are translucent, about 3 minutes. Season with tarragon, salt, and white pepper., Increase heat to medium; stir in white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from heat and sprinkle in parsley. Pour over your favorite white fish before serving.	103 kcal	5 g	23 mg	1 g	1 g	6 g	210 mg	0 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Easy Lemon Cookies	https://www.allrecipes.com/recipe/10776/easy-lemon-cookies/	4.6	20.0	10.0	10.0	These lemon cookies from cake mix are quick to make with simple ingredients, rolled in powdered sugar, then baked until sweet, tart, and crinkly.	1 (15.25 ounce) package lemon cake mix, 2 large eggs, 0.33333334326744 cup vegetable oil, 1 teaspoon lemon extract, 0.33333334326744 cup confectioners' sugar for decoration	Preheat the oven to 375 degrees F (190 degrees C)., Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended., Working in batches, drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll dough in sugar until lightly coated, then place 2 inches apart onto ungreased cookie sheets., Bake in the preheated oven until the bottoms are light brown, 6 to 9 minutes.	87 kcal	12 g	14 mg	0 g	1 g	1 g	107 mg	7 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Rosemary Salmon	https://www.allrecipes.com/recipe/80388/lemon-rosemary-salmon/	4.5	30.0	10.0	20.0	An easy yet impressive rosemary and lemon salmon, baked with bright, savory flavors. This dish works as a weeknight meal or special occasion dinner.	1 lemon, thinly sliced, 4 sprigs fresh rosemary, 2 salmon fillets, bones and skin removed, coarse salt to taste, 1 tablespoon olive oil, or as needed	Preheat the oven to 400 degrees F (200 degrees C)., Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil., Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.	257 kcal	6 g	56 mg	3 g	21 g	3 g	1017 mg	NaN	18 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Sautéed Swiss Chard with Parmesan Cheese	https://www.allrecipes.com/recipe/148889/sauteed-swiss-chard-with-parmesan-cheese/	4.6	25.0	15.0	10.0	Swiss chard is sautéed with garlic, red onion, and white wine, then seasoned with lemon and Parmesan cheese for a simple, but very tasty side dish.	2 tablespoons olive oil, 2 tablespoons butter, 0.5 small red onion, diced, 1 tablespoon minced garlic, 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately, 0.5 cup dry white wine, 1 tablespoon fresh lemon juice, or to taste, 2 tablespoons freshly grated Parmesan cheese, 1 pinch salt to taste	Heat olive oil and butter together in a large skillet over medium-high heat. Stir in onion and garlic and sauté until fragrant, about 30 seconds. Add chard stems and white wine; simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves and cook until just wilted., Sprinkle lemon juice on top and stir to combine; add Parmesan cheese and season to taste with salt if needed.	165 kcal	5 g	18 mg	1 g	2 g	5 g	202 mg	1 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Old Fashioned Cocktail	https://www.allrecipes.com/recipe/221320/old-fashioned-cocktail/	4.7	5.0	5.0	NaN	This old fashioned cocktail recipe is a true classic made with a sugar cube muddled with bitters, then stirred with whiskey and a twist of lemon.	1 sugar cube, 1 teaspoon water, 1 dash bitters, 2 fluid ounces whiskey (rye or bourbon), 1 lemon twist, 0.5 cup ice cubes, or as needed, 1 orange slice, for garnish, 1 maraschino cherry, for garnish	Muddle sugar cube, water, and bitters in an old fashioned glass for 1 minute. Pour in whiskey; stir for 1 minute., Squeeze lemon twist over the glass and drop it in. Add ice cubes. Garnish with orange slice and maraschino cherry; serve with a swizzle stick.	168 kcal	7 g	NaN	0 g	NaN	NaN	7 mg	4 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Meringue Cheesecake	https://www.allrecipes.com/recipe/244929/lemon-meringue-cheesecake/	4.8	330.0	20.0	70.0	This lemon meringue cheesecake is a delightful mashup of a tangy lemon meringue pie and a rich and creamy cheesecake. It's sure to impress your guests!	2 cups shortbread cookie crumbs, 0.25 cup melted butter, 3 (8 ounce) packages cream cheese, softened, 1 cup sour cream, 1 cup white sugar, 4 large eggs, 0.25 cup fresh lemon juice, 1 medium lemon, zested, 1 teaspoon vanilla extract, 4 large egg whites, 0.25 cup white sugar, 0.25 teaspoon cream of tartar, 1.5 cups lemon curd	Preheat the oven to 325 degrees F (165 degrees C)., Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan., Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed. Spread mixture over crust in the springform pan., Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours., Preheat the oven to 375 degrees F (190 degrees C)., Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form., Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered., Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.	483 kcal	52 g	130 mg	0 g	8 g	15 g	305 mg	33 g	29 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Real Aioli	https://www.allrecipes.com/recipe/255815/real-aioli/	4.6	15.0	15.0	NaN	Making aioli is easy and makes one of the greatest condiments of all time. Chef John's recipe simply emulsifies olive oil into freshly crushed garlic.	4 large cloves fresh garlic, peeled and sliced, 0.5 teaspoon kosher salt, or other course-grain salt, 1 teaspoon lemon juice, or more to taste, 0.5 cup light, extra-virgin olive oil, 1 teaspoon water to adjust texture, or more as needed	Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice., Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.	173 kcal	1 g	NaN	0 g	0 g	3 g	161 mg	0 g	19 g	0 g	6 servings	2/3 cup	NaN
Africa	NaN	Lemon Recipes	Amazing Lemon Scones	https://www.allrecipes.com/recipe/229571/amazing-lemon-scones/	4.7	55.0	25.0	15.0	These lemon scones with a simple lemon glaze are deliciously sweet, rich, and buttery. Sure to be a hit at your next brunch or afternoon tea.	3 cups all-purpose flour, 0.33333334326744 cup white sugar, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, 0.33333334326744 teaspoon salt, 0.75 cup cold butter, cut into pieces, 9 tablespoons milk, 3 tablespoons lemon juice, 2.5 teaspoons lemon zest, 1.5 teaspoons vinegar, 2 cups confectioners' sugar, 0.33333334326744 cup butter, melted, 2.5 tablespoons lemon juice, 0.5 teaspoon vanilla extract, 2 tablespoons water, or as needed	Preheat the oven to 350 degrees F (175 degrees C)., Make the scones: Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Whisk milk, lemon juice, lemon zest, and vinegar in a small bowl; stir into flour mixture until dough is moistened., Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns. Pat or roll dough out into a 1-inch-thick round. Cut into 10 wedge-shaped pieces; arrange 1 inch apart on a baking sheet., Bake in the preheated oven until bottom edges are golden brown, 12 to 15 minutes. Cool scones on a wire rack for 15 minutes., Meanwhile, make the glaze: Stir confectioners' sugar, melted butter, lemon juice, and vanilla together in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, to make a glaze; drizzle glaze over warm scones.	446 kcal	62 g	54 mg	1 g	5 g	13 g	488 mg	32 g	21 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Baked Banana Chips	https://www.allrecipes.com/recipe/261342/baked-banana-chips/	2.3	135.0	10.0	120.0	Easy banana chips. Simply drizzle lemon over sliced bananas and pop them in the oven to make crispy, light homemade chips that beat store-bought.	2 just-ripe bananas, sliced in 1/10-inch-thick rounds, or more as needed, 1 teaspoon lemon juice, or to taste	Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper., Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush with lemon juice., Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more., Let bananas cool until crispy, at least 5 minutes.	106 kcal	27 g	NaN	3 g	1 g	0 g	1 mg	15 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Garlic Chicken	https://www.allrecipes.com/recipe/240993/lemon-garlic-chicken/	4.4	25.0	10.0	15.0	Quick and easy lemon garlic chicken can be made in the skillet quickly and easily, and it's ready in less than 30 minutes for a weeknight meal.	2 tablespoons butter, 3 skinless, boneless chicken breast halves, 1.5 teaspoons salt, 1.5 teaspoons ground black pepper, 2 tablespoons garlic powder, divided, 1 lemon, juiced	Melt butter in a skillet over medium-high heat., Season chicken with salt and pepper; place in melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; cook for 2 minutes. Flip and sprinkle remaining 1 tablespoon garlic powder on the second side; cook for 2 minutes., Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	214 kcal	5 g	85 mg	1 g	25 g	6 g	1275 mg	1 g	11 g	0 g	3 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Slow Cooker Lemon Garlic Chicken	https://www.allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/	4.2	210.0	15.0	195.0	This slow cooker lemon chicken is made with herb-rubbed chicken breasts simmered in a crock pot with lemon and garlic for an easy weeknight dinner.	1 teaspoon dried oregano, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 2 tablespoons butter, 2 pounds skinless, boneless chicken breast halves, 0.25 cup water, 3 tablespoons fresh lemon juice, 2 cloves garlic, minced, 1 teaspoon chicken bouillon granules, 1 teaspoon chopped fresh parsley	Mix together oregano, salt, and pepper in a small bowl. Rub spice mixture all over chicken breasts., Melt butter in a skillet over medium heat. Cook chicken in butter until lightly browned, 3 to 5 minutes per side. Place chicken in a slow cooker., Mix water, lemon juice, garlic, and bouillon in the same skillet; bring to boil. Pour over chicken in the slow cooker., Cover and cook on Low for 6 hours or High for 3 hours. Add parsley to the slow cooker 15 to 30 minutes before the end of cook time.	192 kcal	1 g	88 mg	0 g	30 g	3 g	348 mg	0 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Pear Jam	https://www.allrecipes.com/recipe/228625/pear-jam/	4.5	40.0	20.0	20.0	This pear jam is a classic favorite. Glass jars preserve the sweet taste of seasonal fruit in the form of tasty pear jam flavored with warm spices.	4.5 cups mashed ripe pears, 0.25 cup lemon juice, 3 tablespoons powdered fruit pectin, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cloves, 0.5 teaspoon ground allspice, 0.5 teaspoon ground nutmeg, 7.5 cups white sugar, 1 teaspoon butter, 8 half-pint canning jars with lids and rings, or as needed	Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam., Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings., Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes., Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.	99 kcal	25 g	0 mg	0 g	0 g	NaN	1 mg	25 g	0 g	0 g	64 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Refreshing Cucumber Lemonade	https://www.allrecipes.com/recipe/197751/refreshing-cucumber-lemonade/	4.3	50.0	15.0	5.0	Lemonade with cucumber juice is a unique way to serve this homemade summery drink. Serve cold or over ice garnished with lemon and cucumber slices.	1 cup water, 0.5 cup white sugar, 1 cucumber, sliced, 6 lemons, juiced	Make the simple syrup: Combine water and sugar together in a saucepan over medium heat; heat until just about to boil and sugar has dissolved. Place in refrigerator until cool, about 30 minutes., Blend cucumber in a blender or food processor until mashed into a pulp. Pour cucumber pulp into a fine mesh strainer placed over a bowl; allow to sit until you have about 2/3 cup of cucumber juice in the bowl, about 15 minutes., Stir simple syrup, cucumber juice, and lemon juice together in a pitcher. Serve cold.	141 kcal	46 g	NaN	8 g	3 g	0 g	8 mg	26 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Air-Fried Crumbed Fish	https://www.allrecipes.com/recipe/260624/air-fried-crumbed-fish/	4.7	25.0	10.0	15.0	This air fryer fish recipe is a healthier alternative to deep-fried fish; flounder fillets are coated in a light breading and air-fried until crispy.	1 cup dry bread crumbs, 0.25 cup vegetable oil, 4 flounder fillets, 1 egg, beaten, 1 lemon, sliced	Preheat an air fryer to 350 degrees F (180 degrees C)., Place bread crumbs and oil into a shallow bowl; stir until mixture becomes loose and crumbly., Dip fish fillets into egg; shake off any excess. Dip fillets into bread crumb mixture; coat evenly and fully., Lay coated fillets gently in the air fryer basket; cook in the preheated air fryer until fish flakes easily with a fork, about 12 minutes., Garnish with lemon slices; serve.	354 kcal	23 g	107 mg	3 g	27 g	3 g	309 mg	2 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	The John Collins Cocktail	https://www.allrecipes.com/recipe/222525/the-john-collins-cocktail/	5.0	5.0	5.0	NaN	The John Collins cocktail is made with bourbon instead of gin. It's flavored with lemon and topped up with club soda for a tall, iced cocktail.	2 fluid ounces bourbon whiskey, 1 fluid ounce lemon juice, 1 teaspoon simple syrup, 2 cups ice, divided, 2 fluid ounces club soda, 1 orange slice, 1 lemon slice, 1 maraschino cherry	Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover, and shake until chilled. Strain into a Collins glass. Add 1 cup ice, fill with club soda, and stir., Garnish with orange and lemon slices and a maraschino cherry.	176 kcal	11 g	NaN	1 g	0 g	NaN	3 mg	2 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lemon Recipes	Mexican Ceviche	https://www.allrecipes.com/recipe/76469/mexican-ceviche/	4.5	120.0	30.0	NaN	Learn how to make ceviche with this recipe for a traditional Mexican version with tomato and lemon. This dish uses shrimp, but any seafood will work.	1 pound jumbo shrimp, peeled and deveined, 5 large lemons, juiced, or as needed, 2 white onions, finely chopped, 1 large tomato, seeded and chopped, 1 cucumber, peeled and finely chopped, 1 bunch radishes, finely diced, 2 cloves fresh garlic, minced, 3 fresh jalapeno peppers, seeded and minced, 0.25 cup chopped fresh cilantro, or to taste, tomato and clam juice cocktail, tortilla chips	Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm., Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating). Stir in tomato and clam juice cocktail to desired consistency., Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.	387 kcal	58 g	86 mg	8 g	18 g	2 g	733 mg	7 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Super Lemon Ice Cream	https://www.allrecipes.com/recipe/218156/super-lemon-ice-cream/	4.8	765.0	15.0	20.0	This lemon ice cream is easy to make, super creamy, and quite delicious, thanks to a double dose of fresh lemon juice and zest in the custard base.	2 cups heavy whipping cream, 1.125 cups white sugar, 1 cup half-and-half cream, 3 tablespoons grated lemon zest, 5 large egg yolks, 0.75 cup fresh lemon juice	Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes., Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.) Stir egg mixture back into cream mixture in the saucepan. Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight., Stir lemon juice into chiled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.	315 kcal	27 g	177 mg	0 g	3 g	14 g	32 mg	23 g	23 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Slow Cooker Lamb Chops	https://www.allrecipes.com/recipe/262939/slow-cooker-lamb-chops/	4.9	290.0	15.0	270.0	Tender crockpot lamb chops, perfectly seasoned with Dijon mustard, honey, and herbs. The lamb is slow cooked in red wine for a delicious dinner.	0.5 sweet onion, roughly chopped, 0.5 cup red wine, 3 tablespoons honey, 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, 4 garlic cloves, minced, 1 tablespoon ground thyme, 1 tablespoon dried rosemary, 2 teaspoons ground basil, 1 teaspoon salt, 1 teaspoon coarse ground black pepper, 0.25 cup tapioca starch, 1.5 pounds sirloin lamb chops, room temperature	Combine onion and red wine in a slow cooker., Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes., Dip lamb chops in the honey-mustard mixture and massage until fully coated., Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining honey-mustard mixture on top., Cover slow cooker and cook on Low for 4 1/2 hours.	209 kcal	19 g	44 mg	1 g	13 g	4 g	551 mg	9 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Easy Lemon and Garlic Broccoli	https://www.allrecipes.com/recipe/228221/easy-lemon-and-garlic-broccoli/	4.1	20.0	10.0	10.0	This is a simple broccoli recipe for deliciously tender steamed broccoli florets flavored with lemon, garlic, and butter for a tasty side.	1 pound broccoli, separated into florets, 2 tablespoons water, 4 teaspoons fresh lemon juice, divided, 3 tablespoons butter, 2 cloves garlic, minced, 1 pinch salt, 1 teaspoon ground black pepper	Place broccoli florets in a large skillet over medium heat. Mix water and 2 teaspoons lemon juice together in a small bowl; pour mixture over broccoli. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes., Meanwhile, melt butter in a small saucepan over medium-low heat; stir in garlic and salt. Reduce heat to low and sauté garlic until golden brown, about 8 minutes., Drain cooked broccoli and return to skillet; sprinkle with remaining 2 teaspoons lemon juice; stir in garlic butter mixture. Sprinkle broccoli with black pepper and toss to combine.	120 kcal	9 g	23 mg	3 g	4 g	6 g	100 mg	2 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Branzino Mediterranean	https://www.allrecipes.com/recipe/236932/branzino-mediterranean/	4.6	40.0	15.0	25.0	This branzino recipe is baked whole sea bass with lots of lemon, rosemary, oregano, and white wine, perfectly roasted for an impressive fish dinner.	2 tablespoons olive oil, divided, 1 red onion, chopped, salt and ground black pepper to taste, 2 whole Branzino (sea bass) fish, cleaned, 4 lemon wedges, divided, 2 sprigs fresh rosemary, 0.5 cup white wine, 0.25 cup lemon juice, 1 tablespoon fresh oregano leaves, 0.25 cup chopped Italian flat-leaf parsley	Preheat the oven to 325 degrees F (165 degrees C)., Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper., Place 2 whole fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish., Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes., Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.	380 kcal	7 g	117 mg	1 g	53 g	2 g	237 mg	2 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Quick and Easy Mock Hollandaise Sauce	https://www.allrecipes.com/recipe/246059/quick-and-easy-mock-hollandaise-sauce/	4.7	10.0	5.0	5.0	This easy mock hollandaise sauce uses mayonnaise and sour cream with lemon, mustard, and paprika to make a delicious substitute for the real thing.	0.5 cup mayonnaise, 0.5 cup sour cream, 1 teaspoon lemon juice, 1 teaspoon prepared yellow mustard, or to taste, 0.25 teaspoon ground paprika, 1 dash hot pepper sauce	Whisk together mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce in a small saucepan over medium heat until warm, 2 to 3 minutes.	261 kcal	2 g	23 mg	0 g	1 g	7 g	193 mg	0 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Baked Lemon Butter Chicken Thighs	https://www.allrecipes.com/recipe/272544/baked-lemon-butter-chicken-thighs/	4.7	45.0	5.0	40.0	Succulent lemon and garlic baked chicken thighs; an easy and tasty weeknight meal that's guaranteed to impress the pickiest eaters!	4 tablespoons butter, divided, 4 cloves garlic, 2 tablespoons lemon juice, 0.25 teaspoon onion powder, 4 (8 ounce) skin-on, bone-in chicken thighs, salt and ground black pepper to taste, 2 tablespoons fresh parsley, chopped	Preheat the oven to 375 degrees F (190 degrees C)., Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder; set aside., Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat., Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices., Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.	510 kcal	7 g	179 mg	0 g	41 g	14 g	257 mg	0 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Pan-Seared Chicken Tenderloin	https://www.allrecipes.com/recipe/266466/pan-seared-chicken-tenderloin/	4.7	25.0	10.0	15.0	Learn how to cook chicken tenderloins with this quick, easy, and delicious recipe that uses a blend of seasonings, olive oil, and fresh lemon juice.	4 chicken tenderloins, 4 tablespoons olive oil, divided, salt and ground black pepper to taste, 2 teaspoons paprika, or more to taste, 2 teaspoons garlic powder, or more to taste, 2 teaspoons onion powder, or more to taste, 1 teaspoon Cajun seasoning, 1 teaspoon chili powder, 0.5 lemon, juiced	Place chicken tenderloins in a bowl. Add 3 tablespoons olive oil, salt, and pepper; stir to coat. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon., Heat remaining olive oil in a large pan over medium-high heat., Place chicken in hot oil and cook, covered, for 6 minutes. Squeeze lemon juice over chicken. Flip and cook until a dark, crispy crust forms, about 6 more minutes.	198 kcal	5 g	31 mg	2 g	12 g	2 g	193 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Recipes	Lemon Asparagus Risotto	https://www.allrecipes.com/recipe/228824/lemon-asparagus-risotto/	4.8	44.0	9.0	35.0	This deliciously creamy asparagus risotto is packed with bright, fresh flavors. Lemon juice and zest add extra zing to this springtime dish.	20 fresh asparagus spears, trimmed, 4 cups low-sodium chicken broth, 2 tablespoons olive oil, 1 small onion, diced, 1 stalk celery, diced, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 1 cup Arborio rice, 1 clove garlic, minced, 0.5 cup dry white wine, 0.25 cup freshly grated Parmesan cheese, 2 tablespoons lemon juice, 0.5 teaspoon lemon zest	Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside., Meanwhile, heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto., Heat olive oil in a large skillet over medium heat. Add onion and celery; cook and stir until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in Arborio rice and garlic; cook and stir until rice is lightly toasted, about 5 more minutes., Stir in white wine and simmer until it has mostly evaporated, then stir in 1/3 of the hot chicken broth; continue stirring until rice has absorbed liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, rice should be tender yet firm to the bite. Stir in asparagus., Remove from heat and mix in Parmesan cheese, lemon juice, and lemon zest. Serve immediately.	357 kcal	53 g	8 mg	3 g	11 g	2 g	355 mg	4 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Easy Lemon-Blueberry Bundt Cake	https://www.allrecipes.com/recipe/278079/easy-lemon-blueberry-bundt-cake/	4.7	90.0	20.0	40.0	This cake starts out with cake mix, but the addition of blueberries, cream cheese, and lots of lemon transforms it into a moist and light cake that tastes anything but boxed.	cooking spray, 1 (15.25 ounce) package lemon cake mix, divided, 0.75 cup milk, 0.5 (8 ounce) package Neufchatel cheese, softened, 0.25 cup freshly squeezed lemon juice, 2 eggs, at room temperature, 1 tablespoon lemon zest, 1 cup blueberries, fresh or frozen, 1.5 cups powdered sugar, 3 tablespoons lemon juice, or more as needed	Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray., Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes., Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes., Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed., Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.	228 kcal	39 g	39 mg	1 g	4 g	3 g	270 mg	29 g	7 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Yogurt Cake	https://www.allrecipes.com/recipe/17476/yogurt-cake/	4.7	90.0	20.0	60.0	A lemon pound cake made with yogurt instead of sour cream.	1 cup butter, room temperature, 2 cups white sugar, 3 eggs, room temperature, 1 teaspoon lemon extract, 2.25 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 (8 ounce) container lemon flavored yogurt	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan., Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg., Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated., Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.	386 kcal	55 g	88 mg	1 g	5 g	10 g	289 mg	37 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Fresh Lemon Bundt Cake	https://www.allrecipes.com/recipe/231361/fresh-lemon-bundt-cake/	4.2	65.0	20.0	45.0	A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.	1 cup butter, softened, 2 cups white sugar, 5 large eggs, 2 cups all-purpose flour, 0.25 cup fresh lemon juice, 1 large lemon, zested	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®)., Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan., Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.	372 kcal	50 g	118 mg	1 g	5 g	10 g	139 mg	34 g	18 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Poppy Seed Bundt Cake	https://www.allrecipes.com/recipe/26033/lemon-poppy-seed-bundt-cake/	4.7	90.0	10.0	60.0	An easy, moist cake made with a mix. Poppy seeds are blended in and it's baked in a Bundt pan.	0.25 cup poppy seeds, 0.25 cup milk, 1 (18.25 ounce) package lemon cake mix, 1 (3.4 ounce) package instant vanilla pudding mix, 1 cup water, 0.5 cup vegetable oil, 4 eggs	Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan., In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan., Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.	249 kcal	30 g	55 mg	1 g	4 g	3 g	337 mg	19 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Sour Cream Cake	https://www.allrecipes.com/recipe/276635/lemon-sour-cream-cake/	5.0	140.0	20.0	55.0	This moist and dense cake is made with sour cream, flavored with tart lemon zest, and topped with a sweet, lemony glaze. It will not last long in your house!	2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 cups white sugar, 1 cup butter, at room temperature, 3 eggs, 1 cup sour cream, 1 large lemon, zested and juiced, divided, 0.5 cup powdered sugar, 2 tablespoons butter, melted	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan, such as a Bundt (R) pan., Sift together flour, baking powder, and salt in a bowl., Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour., Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake.	437 kcal	57 g	95 mg	1 g	4 g	14 g	424 mg	39 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Bundt Cake	https://www.allrecipes.com/recipe/23433/lemon-bundt-cake/	4.7	60.0	15.0	45.0	Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.	1 (18.25 ounce) package lemon cake mix, 1 (3.4 ounce) package instant lemon pudding mix, 0.75 cup vegetable oil, 4 eggs, 1 cup lemon-lime flavored carbonated beverage	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan., In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda., Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	364 kcal	42 g	73 mg	0 g	5 g	4 g	440 mg	19 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Italian Lemon Coffee Cake	https://www.allrecipes.com/recipe/279346/italian-lemon-coffee-cake/	4.6	70.0	10.0	30.0	This Italian lemon coffee cake is called "torta al limone" in Italian - a lovely lemony cake that goes great with a cup of coffee or cappuccino.	0.25 cup sliced almonds, 2 eggs, 0.75 cup white sugar, 0.5 cup vegetable oil, 0.25 cup freshly squeezed lemon juice, 1 lemon, zested, 1.5 cups all-purpose flour, 1 packet Lievito Pane Degli Angeli (such as Paneangeli®), 0.33333334326744 cup powdered sugar, 1.5 teaspoons lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside., Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter., Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.	338 kcal	43 g	47 mg	1 g	5 g	2 g	18 mg	24 g	17 g	0 g	8 servings	1 small Bundt(R) cake	NaN
Africa	NaN	Lemon Bundt Cake	Easy Lemon Lover's Bundt® Cake	https://www.allrecipes.com/recipe/234337/easy-lemon-lovers-bundt-cake/	4.6	70.0	15.0	45.0	Lemon lovers will delight in this moist, delicious, and easy Bundt® cake!	1 (18.25 ounce) package lemon cake mix, 1 cup sour cream, 0.5 cup vegetable oil, 0.5 cup freshly squeezed lemon juice, 4 large eggs, 1 (3 ounce) package instant lemon pudding mix, zest of 1 lemon, or more to taste, 1 tablespoon poppy seeds, or more to taste, 0.5 teaspoon lemon extract	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan., Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan., Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.	365 kcal	41 g	82 mg	1 g	5 g	6 g	451 mg	19 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Memaw's Lemon Sunshine Cake	https://www.allrecipes.com/recipe/220951/memaws-lemon-sunshine-cake/	4.7	125.0	15.0	50.0	A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.	1 (18.25 ounce) package lemon cake mix, 1 (3 ounce) package instant lemon pudding mix, 0.5 cup white sugar, 4 eggs, 1 cup peach nectar, 0.5 cup vegetable oil, 2 cups sifted confectioners' sugar, 0.25 cup peach nectar, 1 tablespoon lemon juice, 1 teaspoon grated lemon peel	Preheat oven to 350 degrees F (175 degrees C)., Grease and flour a 10-inch fluted tube pan (such as a Bundt®)., Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes., Pour batter into prepared cake pan., Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes., Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack., Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting., Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.	445 kcal	72 g	73 mg	1 g	5 g	4 g	443 mg	51 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Cream Bundt® Cake	https://www.allrecipes.com/recipe/273692/lemon-cream-bundt-cake/	5.0	95.0	20.0	45.0	This lemon Bundt® cake is amazingly moist and rich with cream cheese in the batter and a sweet lemon juice glaze that melts right into the cake as it cools.	1 (8 ounce) package cream cheese, softened, 0.5 cup shortening, 1.25 cups white sugar, 3 eggs, 2.25 cups unsifted all-purpose flour, 1 cup milk, 2 tablespoons grated lemon zest, 3 teaspoons baking powder, 1 teaspoon salt, 0.33333334326744 cup white sugar, 0.25 cup lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®)., Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan., Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes., While the cake is baking, mix sugar and lemon juice until sugar is dissolved., Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.	356 kcal	47 g	63 mg	1 g	6 g	7 g	395 mg	28 g	17 g	0 g	12 servings	1 Bundt(R) cake	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Pound Cake II	https://www.allrecipes.com/recipe/7716/lemon-pound-cake-ii/	4.4	0.0	NaN	NaN	A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation.	1 (18.25 ounce) package lemon cake mix, 1 (3 ounce) package instant lemon pudding mix, 4 eggs, 1 cup water, 0.33333298563957 cup vegetable oil	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan., Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan., Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.	290 kcal	39 g	73 mg	0 g	5 g	3 g	440 mg	19 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Poppy Seed Cake	https://www.allrecipes.com/recipe/278375/lemon-poppy-seed-cake/	4.7	80.0	15.0	65.0	This lemon poppy seed cake is bursting with bright, sweet flavor that's completely made from scratch.	2.25 cups white sugar, 1 cup unsalted butter, softened, 4 eggs, 0.5 cup poppy seeds, 0.25 cup finely grated lemon zest, 1 teaspoon vanilla extract, 2.75 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, 1 cup buttermilk	Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously., Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract., Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk., Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.	539 kcal	75 g	124 mg	2 g	8 g	13 g	262 mg	48 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Crumbly Lemon Bundt Cake with Glaze	https://www.allrecipes.com/recipe/231360/crumbly-lemon-bundt-cake-with-glaze/	3.8	135.0	20.0	95.0	Lemon cake and a sweet and lemony glaze is sure to please any lemon lover.	3 cups all-purpose flour, 2.3333332538605 cups white sugar, 1.5 teaspoons baking powder, 2 teaspoons salt, 1.5 cups milk, 3 eggs, 1 cup vegetable oil, 0.5 cup lemon juice, 1 tablespoon lemon extract, 2 teaspoons vanilla extract, 1.3333333730698 cups confectioners' sugar, 0.25 cup white sugar, 0.25 cup orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, 0.25 teaspoon vanilla extract	Preheat oven to 325 degrees F (165 degrees C)., Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®)., Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate., Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.	545 kcal	84 g	49 mg	1 g	6 g	3 g	481 mg	59 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Gingerbread Pound Cake	https://www.allrecipes.com/recipe/280204/gingerbread-pound-cake/	NaN	115.0	15.0	60.0	Sprinkled with powdered sugar and served with a sweet lemon sauce, this gingerbread pound cake is perfect for the holidays.	1 cup unsalted butter, softened, 1 cup white sugar, 5 large eggs, 2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 0.5 teaspoon baking soda, 1 cup molasses, 0.5 cup sour cream, 1 cup water, 0.5 cup white sugar, 2 tablespoons cornstarch, 0.33333334326744 cup lemon juice, 1 tablespoon unsalted butter, 2 teaspoons grated lemon zest, 0.125 cup sifted powdered sugar, or to taste	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®) well., Beat butter in a mixing bowl on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears; batter may look a bit curdled., Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add dry ingredients to the batter alternately with molasses mixture, beginning and ending with dry ingredients. Mix on low speed until each addition is just blended. Pour into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more., While cake cools, combine water, white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, butter, and lemon zest and cook until warmed through., Sprinkle cooled cake with powdered sugar and serve with lemon sauce.	460 kcal	65 g	125 mg	1 g	5 g	12 g	101 mg	42 g	21 g	0 g	12 servings	1 Bundt(R) cake	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Lavender Cake	https://www.allrecipes.com/recipe/254400/lemon-lavender-cake/	5.0	135.0	20.0	45.0	Dried lavender buds add subtle floral notes to this pretty cake made with plenty of fresh lemon zest and juice and embellished with a glaze.	10 tablespoons milk, divided, 1 tablespoon dried lavender buds, 1.5 cups white sugar, 0.5 cup butter, melted, 5 eggs, 0.75 cup lemon juice, divided, 1.5 lemon, zested, 2 cups cake flour, 1 teaspoon baking powder, 1 cup confectioners' sugar	Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously., Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes., Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter., Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes., Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.	329 kcal	56 g	90 mg	1 g	5 g	6 g	127 mg	36 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Grandma's Lemon Pound Cake	https://www.allrecipes.com/recipe/276986/grandmas-lemon-pound-cake/	4.7	150.0	15.0	120.0	This big lemon pound cake from grandma's recipe box is just what your next tea party or potluck needs.	3 cups all-purpose flour, 1 teaspoon salt, 1 cup milk, 1.5 teaspoons lemon extract, 3 cups white sugar, 2 sticks butter, 0.5 cup shortening (such as Crisco®), 5 eggs	Preheat the oven to 300 degrees F (150 degrees C). Grease a tube pan., Sift flour and salt together into a bowl. Mix milk and lemon extract together in a separate bowl., Combine sugar, butter, and shortening in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating until well combined. Mix in the flour mixture alternately with the milk mixture, beginning and ending with flour. Spread batter in the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours. Do not open the oven door while the cake is baking. Cool briefly in the pan before inverting onto a wire rack to cool completely.	480 kcal	64 g	103 mg	1 g	6 g	11 g	292 mg	44 g	23 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Fiesta Cake	https://www.allrecipes.com/recipe/8360/lemon-fiesta-cake/	4.5	0.0	NaN	NaN	You'll have a fiesta on your table when you use this recipe to make a light, lemony, fluffy, and festive lemon-accented cake with raisins.	10 tablespoons butter, 1.5 cups white sugar, 3 eggs, 1 tablespoon grated lemon zest, 2.5 cups sifted all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 1 teaspoon baking powder, 1 cup buttermilk, 0.75 teaspoon lemon extract, 0.5 cup golden raisins, 0.33333334326744 cup white sugar, 0.33333334326744 cup butter, 1.5 tablespoons water, 2 tablespoons fresh lemon juice	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan., Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel., In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins., Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping., Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.	389 kcal	57 g	86 mg	1 g	5 g	10 g	335 mg	35 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Blueberry Bundt Cake	https://www.allrecipes.com/recipe/276636/blueberry-bundt-cake/	4.4	95.0	35.0	50.0	This blueberry Bundt cake with fresh blueberries and a sweet, lemony glaze is a lovely choice for dessert--or serve a small slice with tea or coffee for an afternoon snack.	2.5 cups fresh blueberries, 1.5 tablespoons cake flour, 3.25 cups cake flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups white sugar, 1 cup unsalted butter, softened, 2 lemons, or more to taste, zested, 3 large eggs, 1 teaspoon lemon extract, 0.25 cup buttermilk, 1 cup powdered sugar, 1 lemon, zested and juiced, 4 tablespoons unsalted butter, melted and cooled, salt	Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt)., Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl., Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack., While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.	393 kcal	61 g	73 mg	2 g	4 g	11 g	252 mg	35 g	15 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Pound Cake with Coconut Oil	https://www.allrecipes.com/recipe/280239/pound-cake-with-coconut-oil/	NaN	140.0	20.0	90.0	Extra-virgin coconut oil is the key to the velvety, smooth texture of this Bundt® pound cake that's topped with a sweet lemon glaze.	3 cups all-purpose flour, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 0.5 cup sour cream, 0.5 cup milk, 3 tablespoons vanilla extract, 1 tablespoon almond extract, 3 cups white sugar, 1 cup extra-virgin coconut oil, at room temperature, 0.5 cup unsalted butter, softened, 5 large eggs, 1 tablespoon lemon zest, 1 cup powdered sugar, 3 tablespoons lemon juice, or more to taste, 1 teaspoon lemon zest	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®)., Mix flour, baking powder, and salt together in a bowl and set aside. Place sour cream and milk into a mixing cup, add vanilla and almond extract, and stir well to incorporate., Cream sugar, coconut oil, and butter together in a large mixing bowl on medium speed until light and fluffy. Add eggs one at a time, mixing well after each addition. Add lemon zest and stir well. Beat in the flour mixture with the sour cream mixture, beginning and ending with the flour mixture. Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours., While cake is baking, mix powdered sugar, lemon juice, and lemon zest for together in a bowl to make the glaze., Cool cake on a wire rack for 10 minutes. Turn out onto a plate. Spoon 1/2 of the glaze onto the hot cake. Let cool, 20 to 30 minutes; drizzle remaining glaze onto the cooled cake before serving.	641 kcal	86 g	103 mg	1 g	7 g	23 g	109 mg	62 g	31 g	0 g	12 servings	1 Bundt(R) cake	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Wow Cake	https://www.allrecipes.com/recipe/25597/lemon-wow-cake/	4.7	60.0	10.0	40.0	The surprise ingredient tarragon puts the 'wow' in this cake. Both kids and adults love it - people are always asking me for this unique, irresistible recipe!	1 (18.25 ounce) package yellow cake mix, 1 (3.5 ounce) package instant coconut cream pudding mix, 1 teaspoon dried tarragon, 1 cup lemon-lime flavored carbonated beverage, 0.33333334326744 cup lemon juice, 4 eggs, 0.66666668653488 cup vegetable oil	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan., In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan., Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.	360 kcal	44 g	63 mg	1 g	4 g	3 g	395 mg	24 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Apple Walnut Cake with Lemon Glaze	https://www.allrecipes.com/recipe/25565/apple-walnut-cake-with-lemon-glaze/	3.9	91.0	30.0	60.0	Great without frosting. Not too sweet, the flavor leaves you with good memories.	4 cups apples, cored and chopped, 2 cups white sugar, 3 eggs, 0.5 cup vegetable oil, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon salt, 1 cup chopped walnuts	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes., In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan., Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.	392 kcal	57 g	47 mg	2 g	5 g	3 g	422 mg	38 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Poppy Seed Quick Cake	https://www.allrecipes.com/recipe/24962/lemon-poppy-seed-quick-cake/	4.6	60.0	15.0	45.0	This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!	1 (18.25 ounce) package reduced fat yellow cake mix, 2 tablespoons poppy seeds, 1 (8 ounce) container lemon yogurt, 0.33300000429153 cup water, 0.25 cup vegetable oil, 0.33300000429153 cup sugar, 2 eggs, 0.25 cup lemon juice	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan., In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan., Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	332 kcal	53 g	38 mg	1 g	5 g	2 g	360 mg	36 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Fat-Free Lemon Blueberry Zucchini Cake	https://www.allrecipes.com/recipe/254181/fat-free-lemon-blueberry-zucchini-cake/	2.0	115.0	20.0	65.0	Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.	cooking spray, 2 cups all-purpose flour, 2 cups whole wheat flour, 1 teaspoon baking powder, 0.75 teaspoon salt, 0.25 teaspoon baking soda, 1 (8 ounce) container fat-free blueberry yogurt, 1 cup brown sugar, 1 cup white sugar, 0.75 cup fat-free egg substitute, 1 lemon, zested, 1 teaspoon lecithin granules, 2 cups shredded zucchini, squeezed dry, 2 cups fresh blueberries, 0.33333334326744 cup white sugar, 1 lemon, juiced	Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray., Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl., Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate., Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes., Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.	333 kcal	76 g	0 mg	4 g	8 g	0 g	259 mg	45 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bundt Cake	Lemon Coconut Apricot Cake	https://www.allrecipes.com/recipe/7844/lemon-coconut-apricot-cake/	4.3	0.0	NaN	NaN	A tangy moist glazed cake. Nice for simple gatherings and dinner parties.	1 (18.25 ounce) package lemon cake mix, 4 eggs, 0.25 cup packed brown sugar, 0.5 cup flaked coconut, 0.75 cup vegetable oil, 0.75 cup apricot nectar, 1 teaspoon lemon extract, 1 cup confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan., Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan., Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake., To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.	419 kcal	50 g	73 mg	1 g	5 g	5 g	342 mg	37 g	23 g	0 g	12 servings	1 -9 or 10 inch tube or bundt pan	NaN
Africa	NaN	Lemon Cupcakes	Lemon Cupcakes	https://www.allrecipes.com/recipe/201921/lemon-cupcakes/	4.4	85.0	45.0	20.0	This lemon cupcakes recipe makes a light, tart dessert from scratch with a fluffy whipped cream icing. Simply delicious, melt-in-your-mouth treats.	3 cups self-rising flour, 0.5 teaspoon salt, 1 cup unsalted butter, at room temperature, 2 cups white sugar, 4 large eggs, at room temperature, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, 1 cup whole milk, divided, 2.5 tablespoons fresh lemon juice, divided, 2 cups chilled heavy cream, 0.75 cup confectioners' sugar, 1.5 tablespoons fresh lemon juice	Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners., Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla., Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix., Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes., Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes., Spread icing on cooled cupcakes. Refrigerate leftovers.	232 kcal	27 g	64 mg	0 g	3 g	8 g	260 mg	17 g	13 g	0 g	30 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting	https://www.allrecipes.com/recipe/8354590/lemon-blueberry-cupcakes-with-blueberry-lemon-buttercream-frosting/	5.0	265.0	170.0	40.0	Tart and sweet with beautiful color and bake shop appeal, these lemony cupcakes are moist and fruity with a vibrant frosting made with homemade blueberry jam.	1.5 cups frozen blueberries, 2 tablespoons white sugar, 1 teaspoon lemon juice, 1.75 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 1 cup white sugar, 0.5 cup unsalted butter, softened, 2 large eggs, at room temperature, 3 tablespoons lemon juice, 1.5 tablespoons lemon zest, 0.5 teaspoon vanilla extract, 0.667 cup buttermilk, at room temperature, 1.5 cups frozen blueberries, 1 tablespoon all-purpose flour, 1 cup unsalted butter, softened, 2 teaspoons lemon zest, 1.5 teaspoons lemon juice, 0.125 teaspoon salt, 3.5 cups powdered sugar, 1 tablespoon heavy cream	Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat., Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes., Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners., Whisk flour, baking powder, and salt for cupcakes together in a small bowl., Cream sugar and butter together in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick., Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full., Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more., While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use., Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more., Frost cooled cupcakes.	345 kcal	49 g	63 mg	1 g	2 g	10 g	133 mg	NaN	17 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon-Filled Cupcakes	https://www.allrecipes.com/recipe/220708/lemon-filled-cupcakes/	4.8	80.0	30.0	20.0	Light and luscious lemony cupcakes have a lemon filling and a rich white chocolate cream cheese frosting.	1 (18.25 ounce) package lemon cake mix, 1 cup water, 0.33333334326744 cup vegetable oil, 3 eggs, 0.25 cup vegetable shortening, 0.25 cup butter, 0.25 cup fresh lemon juice, or to taste, 2 cups confectioners' sugar, 4 ounces white chocolate, chopped, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, softened, 1 teaspoon vanilla extract, 4 cups confectioners' sugar, 3 tablespoons orange juice, 1 tablespoon grated lemon zest, or as needed	Preheat oven to 350 degrees F (175 degrees C)., Line 24 muffin cups with paper liners., Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes., Spoon batter into the prepared muffin cups, filling them about 2/3 full., Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly., Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy., Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside., Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth., For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract., Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting., Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside., Spoon lemon filling into the holes., Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.	379 kcal	50 g	55 mg	0 g	3 g	9 g	237 mg	43 g	19 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon Cupcake with Blackberry Buttercream	https://www.allrecipes.com/recipe/220884/lemon-cupcake-with-blackberry-buttercream/	4.5	80.0	30.0	20.0	A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.	1 cup white sugar, 0.5 cup butter, 2 eggs, 1.5 teaspoons vanilla extract, 1.5 cups all-purpose flour, 1.75 teaspoons baking powder, 0.5 cup low-fat milk, 1 lemon, juice and zest, 1 cup butter, softened, 1 teaspoon vanilla extract, 0.25 teaspoon salt, 4 cups confectioners' sugar, 0.5 cup seedless blackberry jam	Preheat oven to 350 degrees F (175 degrees C)., Line 24 muffin cups with paper liners., Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg., Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter., Spoon the batter into the prepared muffin cups., Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely., Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.	272 kcal	41 g	46 mg	0 g	2 g	8 g	151 mg	33 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon Cupcakes with Lemon Frosting	https://www.allrecipes.com/recipe/239196/lemon-cupcakes-with-lemon-frosting/	4.2	30.0	15.0	15.0	The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.	0.75 cup white sugar, or more to taste, 0.5 cup butter, softened, 2 eggs, 2 teaspoons lemon extract, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 1.5 cups all-purpose flour, 0.66666668653488 cup cold milk, 3 tablespoons butter, softened, 2 teaspoons lemon extract, 1 teaspoon milk, or more as needed, 1 cup confectioners' sugar, or more as needed	Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners., Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups., Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes., Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.	262 kcal	36 g	60 mg	0 g	3 g	7 g	161 mg	24 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon-Raspberry Cupcakes	https://www.allrecipes.com/recipe/274729/lemon-raspberry-cupcakes/	4.5	105.0	60.0	25.0	Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting but you can freeze it easily.	1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 1 cup white sugar, 0.5 cup unsalted butter, softened, 2 eggs, room temperature, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, 0.33333334326744 cup sour cream, at room temperature, 2 tablespoons lemon juice, 1 cup fresh raspberries, 1.5 teaspoons all-purpose flour, 1 cup fresh raspberries, 1 cup unsalted butter, softened, 4 cups powdered sugar, 1 tablespoon lemon juice, 0.25 teaspoon lemon zest, 1 pinch salt, 2 tablespoons heavy cream	Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners., Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl., Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine., Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes., Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely., Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes., Frost cooled cupcakes and top with additional raspberries, if desired.	535 kcal	74 g	98 mg	2 g	3 g	16 g	174 mg	59 g	26 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon Coconut Cupcakes	https://www.allrecipes.com/recipe/232371/lemon-coconut-cupcakes/	4.4	70.0	20.0	20.0	Coconut cupcakes are topped with lemon cream cheese frosting and a sprinkling of more coconut for a refreshing and decadent treat.	1.25 cups all-purpose flour, 0.75 teaspoon baking soda, 1 pinch salt, 5 tablespoons butter, cut into chunks, 0.66666668653488 cup milk, 1 cup white sugar, 2 eggs, 1 egg yolk, 1 teaspoon vanilla extract, 0.5 cup shredded coconut, 0.25 cup butter, softened, 4 ounces cream cheese, softened, 1 cup confectioners' sugar, 0.5 teaspoon vanilla extract, 1 teaspoon grated lemon zest, 0.25 cup shredded coconut, or to taste	Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners., Mix flour, baking soda, and salt together in a bowl., Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat., Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter., Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack., Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.	308 kcal	41 g	82 mg	1 g	4 g	9 g	199 mg	29 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Carrot Cake Cupcakes with Lemon Cream Cheese Frosting	https://www.allrecipes.com/recipe/246585/carrot-cake-cupcakes-with-lemon-cream-cheese-frosting/	4.5	50.0	30.0	20.0	The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.	2 cups flour, 2 cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons McCormick® Cinnamon, Ground, 0.5 teaspoon McCormick® Nutmeg, Ground, 0.5 teaspoon salt, 1.25 cups vegetable oil, 4 eggs, lightly beaten, 1 tablespoon McCormick® Pure Vanilla Extract, 3 cups finely grated carrots, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, softened, 0.5 teaspoon McCormick® Pure Lemon Extract, 1 (16 ounce) box confectioners' sugar, 1 tablespoon milk, or as needed	Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full., Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely., For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.	362 kcal	45 g	52 mg	1 g	3 g	7 g	166 mg	36 g	20 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Easter Bunny Cupcakes	https://www.allrecipes.com/recipe/262585/easter-bunny-cupcakes/	4.5	80.0	30.0	20.0	Everyone will adore these cute Easter bunny cupcakes with marshmallow ears that are easy to make and are a great treat for Easter brunch.	1 cup unsalted butter, softened, 2 tablespoons unsalted butter, softened, 1.75 cups white sugar, 3 eggs, 2 teaspoons grated lemon zest, 1 teaspoon vanilla extract, 3.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 1 (16 ounce) container sour cream, 1 cup unsalted butter, softened, 2 tablespoons unsalted butter, softened, 1 teaspoon vanilla extract, 5 cups confectioners' sugar, 2 tablespoons milk, 30 large marshmallows, cut in half lengthwise, 1 cup pink sugar sprinkles, 30 candy-coated milk chocolate pieces (such as M&M's®), 1 (1.5 ounce) tube black decorating gel	Preheat the oven to 350 degrees F (175 degrees C). Grease 30 individual muffin cups or line cups with paper liners., Beat 1 cup plus 2 tablespoons butter and white sugar in a large bowl with an electric blender until creamy. Add eggs one at a time and beat well after each addition. Beat in lemon zest and vanilla extract., Combine flour, baking soda, baking powder, and salt in a separate bowl. Add to butter mixture alternately with sour cream and mix well into a thick batter. Spoon 1/4 cup of batter into each muffin cup., Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes., Prepare the frosting while cupcakes are cooling. Cream together 1 cup plus 2 tablespoons butter and vanilla extract with an electric blender. Gradually beat in confectioners' sugar, 1 cup at a time, mixing well after each addition. Beat in milk and continue beating until frosting is light and fluffy., Spread out marshmallow halves on a clean surface, cut-side down. Spread a little bit of frosting in the center of each marshmallow half. Sprinkle with pink decorating sugar to make the bunny ears., Spread an even layer of frosting over each cooled cupcake. Place 2 of the prepared marshmallow halves on each cupcake for the ears. Place a chocolate piece in the middle of each cupcake for the nose and draw eyes and whiskers with black decorating gel.	401 kcal	56 g	62 mg	0 g	3 g	11 g	137 mg	37 g	19 g	0 g	30 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Strawberry Cupcakes with Lemon Zest Cream Cheese Icing	https://www.allrecipes.com/recipe/231109/strawberry-cupcakes-with-lemon-zest-cream-cheese-icing/	4.0	90.0	25.0	20.0	Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.	1 cup frozen strawberries, 2 tablespoons water, 1 teaspoon honey, 0.5 teaspoon fresh lemon zest, 1 tablespoon white sugar, 1 box strawberry cake mix (such as Betty Crocker®), 1 cup water, 3 eggs, 0.5 cup vegetable oil, 0.5 teaspoon lemon zest, 1 (8 ounce) package cream cheese, softened, 0.25 cup unsalted butter at room temperature, 2 cups sifted confectioners' sugar, 0.5 teaspoon vanilla extract, 0.5 teaspoon fresh lemon juice, 0.5 teaspoon lemon zest	Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners., To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth., Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter., Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes., To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.	392 kcal	51 g	61 mg	0 g	3 g	8 g	291 mg	37 g	20 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	One Bowl Lemon Cupcakes	https://www.allrecipes.com/recipe/239596/one-bowl-lemon-cupcakes/	3.9	45.0	20.0	15.0	Based on 'One Bowl Chocolate Cake,' this recipe delivers fluffy and moist lemon cupcakes from batter achieved in one bowl.	2.125 cups all-purpose flour, 2 cups white sugar, 1.5 teaspoons baking powder, 1.5 teaspoons baking soda, 1 teaspoon salt, 1 cup milk, 2 eggs, 0.5 cup vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 cup strained fresh lemon juice	Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners., Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes., Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed., Fill cupcake liners with batter to about two-thirds full., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.	160 kcal	27 g	16 mg	0 g	2 g	1 g	216 mg	18 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Gluten-Free Lemon Cupcakes	https://www.allrecipes.com/recipe/238074/gluten-free-lemon-cupcakes/	4.4	60.0	10.0	20.0	Gluten-free lemon cupcakes receive double the lemon flavor from lemon juice and lemon zest in the batter.	0.625 cup milk, at room temperature, 3.75 teaspoons lemon juice, 0.25 cup vegetable oil, 2 egg whites, room temperature, 2 lemons, zested, 1.5 teaspoons vanilla extract, 1.125 cups gluten-free flour (such as Jeanne's Gluten-Free All-Purpose Flour Mix; recipe in footnotes), 0.75 cup white sugar, 2 teaspoons double-acting baking powder, 0.25 teaspoon salt	Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners., Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture., Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full., Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.	100 kcal	14 g	1 mg	0 g	1 g	1 g	144 mg	13 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon-Lime Cupcakes	https://www.allrecipes.com/recipe/158333/lemon-lime-cupcakes/	4.1	35.0	15.0	20.0	This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.	1.5 cups butter, 3 cups white sugar, 5 eggs, 2 tablespoons lemon extract, 3 cups all-purpose flour, 0.75 cup lemon-lime soda (e.g. 7-Up™)	Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups., Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly., Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.	276 kcal	38 g	69 mg	0 g	3 g	8 g	98 mg	25 g	13 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Strawberry Lemonade Cupcakes	https://www.allrecipes.com/recipe/273701/strawberry-lemonade-cupcakes/	4.0	205.0	30.0	20.0	Sweet macerated strawberries and tart lemon are a winning combination in these strawberry lemonade cupcakes. It's a perfect dessert recipe for any summer holiday or party.	12 ounces strawberries, chopped, or more to taste, 1.5 tablespoons white sugar, or to taste, 2.75 cups sifted cake flour, 2.5 teaspoons baking powder, 0.25 teaspoon salt, 2 sticks butter, 1.25 cups white sugar, 4 eggs, at room temperature, 1 teaspoon pure vanilla extract, 0.25 teaspoon strawberry extract, 0.5 cup 2% milk, 3 cups powdered sugar, 1 stick butter, 1 tablespoon 2% milk, or as needed, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, 4 strawberries, sliced, or more to taste	Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight., Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners., Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice., Whisk flour, baking powder, and salt together in a medium bowl., Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract., Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition., Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full., Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes., Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes., While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy., Pipe frosting onto cupcakes and garnish each with a strawberry slice.	378 kcal	54 g	78 mg	1 g	4 g	10 g	227 mg	36 g	17 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon-Blueberry Cupcakes	https://www.allrecipes.com/recipe/8354692/lemon-blueberry-cupcakes/	NaN	65.0	20.0	15.0	Studded with blueberries and flavored with lots of lemon zest, these simple cake mix cupcakes offer fresh, fruity fun for any occasion.	1 (15.25 ounce) package lemon cake mix, divided, 0.75 cup milk, 4 ounces Neufchâtel cheese, softened, 0.25 cup freshly squeezed lemon juice, 2 large eggs, at room temperature, 1 tablespoon lemon zest, 1 cup blueberries, 0.75 cup unsalted butter, softened, 1 tablespoon lemon zest, 2.5 cups powdered sugar, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon heavy whipping cream, 1 teaspoon lemon extract, 18 fresh blueberries	Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners., Prepare cupcakes: Set aside 1 tablespoon cake mix. Place remaining cake mix in a large bowl with milk, Neufchâtel cheese, eggs, and lemon zest; beat with an electric mixer for 3 minutes., Place blueberries in a small bowl and sprinkle reserved cake mix over top; toss until coated. Fold berries into the cake batter., Fill the prepared liners 3/4 full with batter., Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 20 minutes. Set on a wire rack and let cool completely, about 30 minutes., While the cupcakes are cooling, prepare frosting: Whip butter and lemon zest with an electric mixer until well combined. Add powdered sugar, lemon juice, cream, and lemon extract; whip until fluffy, 4 to 5 minutes., Transfer frosting to a piping bag and frost cooled cupcakes. Top each with a single blueberry.	274 kcal	37 g	54 mg	1 g	3 g	7 g	213 mg	NaN	13 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon-Glazed Blueberry Cupcakes	https://www.allrecipes.com/recipe/276976/lemon-glazed-blueberry-cupcakes/	5.0	45.0	20.0	25.0	A sweet lemon glaze is spread over these blueberry cupcakes as they bake, creating a unique topping with an interesting crunch.	1.5 cups white sugar, 0.5 cup unsalted butter, softened, 2 large eggs, at room temperature, 0.5 teaspoon vanilla extract, 2.25 cups all-purpose flour, 4 teaspoons baking powder, 0.5 teaspoon salt, 1 cup blueberries, 1 cup milk, 1 cup powdered sugar, 3 tablespoons water, 2 teaspoons lemon juice, 0.5 teaspoon lemon zest	Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners., Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth., Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour., Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups., Bake in the preheated oven until tops look dry, about 15 minutes., Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each., Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.	161 kcal	28 g	27 mg	1 g	2 g	3 g	141 mg	19 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Lemon-Lavender Cupcakes	https://www.allrecipes.com/recipe/273709/lemon-lavender-cupcakes/	3.0	45.0	20.0	20.0	Fresh lemon and a touch of lavender bring delicious flavor to these light and moist cupcakes that are topped with a creamy lemon frosting, making them a perfect summer dessert.	1 cup all-purpose flour, 1.5 teaspoons culinary-grade lavender buds, roughly chopped, 1 teaspoon baking powder, 0.25 teaspoon salt, 0.75 cup white sugar, 3 tablespoons unsalted butter, room temperature, cubed, 1 large egg, slightly beaten, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 0.5 cup buttermilk, 1 cup loosely packed confectioners' sugar, 5 teaspoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon culinary-grade lavender buds, or to taste	Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake tin with cupcake liners., Whisk flour, chopped lavender, baking powder, and salt together in a bowl. Set aside., Beat sugar and butter together in a bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest., Beat 1/3 cup of flour mixture into lemon mixture until just combined. Beat in 1/4 cup buttermilk, followed by another 1/3 cup flour mixture; add remaining buttermilk and flour mixture and stir to combine., Spoon batter into the cupcake liners, filling each 2/3 full., Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes. Let cool 5 minutes before transferring cupcakes to a wire rack to cool completely., Stir confectioners' sugar and lemon juice together in a bowl until smooth. Stir in lemon zest. Drizzle over cooled cupcakes and garnish with lavender.	164 kcal	32 g	24 mg	0 g	2 g	2 g	107 mg	23 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Raspberry-Lemon Cupcakes	https://www.allrecipes.com/recipe/274598/raspberry-lemon-cupcakes/	4.0	60.0	15.0	25.0	These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. Use fresh or frozen raspberries for these easy cupcakes that are ready under 1 hour.	4 ounces Neufchatel cheese, softened, 2 tablespoons butter, softened, 0.5 cup white sugar, 1 egg, at room temperature, 1 egg white, room temperature, 1 lemon, zested and juiced, 0.5 teaspoon lemon extract, 0.75 cup all-purpose flour, 0.5 teaspoon baking powder, 0.125 teaspoon baking soda, 0.125 teaspoon salt, 0.75 cup raspberries, 2 teaspoons freshly squeezed lemon juice, 0.25 cup powdered sugar	Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners., Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract., Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full., Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes., Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.	167 kcal	26 g	35 mg	2 g	4 g	4 g	159 mg	15 g	6 g	0 g	9 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Raspberry Lemonade Cupcakes	https://www.allrecipes.com/recipe/242509/raspberry-lemonade-cupcakes/	4.0	65.0	20.0	15.0	Lemon-flavored cupcakes are filled with cheesecake-flavored pudding and topped with lemonade frosting in this sweet recipe for lemonade cupcakes.	1 (18.25 ounce) package white cake mix, 1.25 cups water, 1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®), 3 egg whites, 0.33333334326744 cup canola oil, 2 cups milk, 1 (3.4 ounce) package cheesecake-flavored pudding mix (such as Jell-O®), 7 cups confectioners' sugar, 1 cup butter, softened, 0.5 cup frozen raspberry lemonade concentrate, thawed	Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners., Mix white cake mix, water, lemon-flavored gelatin mix, egg whites, and canola oil together in a bowl using an electric mixer on low for 30 seconds. Turn speed to medium and beat batter for 2 minutes. Fill muffin cups about 1/2-full with batter., Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool cupcakes completely, at least 30 minutes., Beat milk and cheesecake-flavored pudding mix together in a bowl using an electric mixer until smooth and thickened, about 2 minutes. Transfer pudding to a pastry bag fitted with an icing tip. Break an opening into each cupcake using the icing tip and gently squeeze pudding into cupcake until it begins to swell., Beat confectioners' sugar, butter, and lemonade concentrate together in a bowl using an electric mixer until frosting is smooth and thickened; spread onto cupcakes.	381 kcal	63 g	22 mg	0 g	3 g	6 g	260 mg	56 g	14 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Triple Lemon Cupcakes	https://www.allrecipes.com/recipe/278929/triple-lemon-cupcakes/	NaN	100.0	45.0	20.0	Filled with a fresh lemon curd and topped with a lemon cream cheese frosting, these cupcakes are bursting with lemon flavor!	1.25 cups white sugar, 1 cup fresh lemon juice, 0.5 cup butter, melted, 3 large eggs, 3 tablespoons fresh lemon zest, 2 cups white sugar, 1 cup butter, softened, 4 eggs, 2 teaspoons vanilla extract, 1 tablespoon lemon extract, 3 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon baking powder, 0.25 teaspoon ground nutmeg, 1 cup buttermilk, 0.5 cup fresh lemon juice, 2 tablespoons fresh lemon zest, 2 (8 ounce) packages cream cheese, softened, 0.5 cup butter, softened, 1 tablespoon fresh lemon juice, 2 teaspoons lemon extract, 1 teaspoon vanilla extract, 3 cups sifted confectioners' sugar, 1 tablespoon fresh lemon zest	Preheat the oven to 350 degrees F (175 degrees C)., Mix sugar, lemon juice, butter, eggs, and lemon zest for lemon curd filling thoroughly in a microwave-safe bowl. Microwave in 1-minute intervals, stirring between, until mixture is thick enough to coat the back of a metal spoon, usually about 7 minutes total. Let cool, about 10 minutes. Transfer to a zip-top bag and refrigerate until needed., Cream sugar and butter together for cupcakes in the bowl of a stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, mixing vanilla and lemon extracts into the mixture with the last egg. Beat in flour, baking powder, and nutmeg until thoroughly combined; beat in buttermilk, lemon juice, and lemon zest to make a smooth batter., Fill each of the prepared cupcake cups with about 1/4 cup of batter, or use a large cookie scoop., Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes., Cream the cream cheese and butter for cream cheese frosting together in a medium bowl or stand mixer until creamy. Mix in lemon juice and lemon and vanilla extracts, then gradually stir in confectioners' sugar. Stir in lemon zest. Store in the refrigerator after use., Remove a section from the center of each cooled cupcake using an apple or cupcake corer. Cut off a corner of the zip-top bag holding the filling, and fill each cupcake with lemon curd. Pipe with a swirl of lemon cream cheese frosting, covering the curd filling. Refrigerate until ready to serve.	305 kcal	38 g	77 mg	0 g	4 g	10 g	178 mg	29 g	16 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Cranberry Cupcakes with Lemon Icing	https://www.allrecipes.com/recipe/276981/cranberry-cupcakes-with-lemon-icing/	4.0	35.0	20.0	15.0	These cranberry cupcakes covered with sweet lemon icing are the perfect treat when cranberries are in season.	1 cup superfine sugar, 0.66666668653488 cup butter, softened, 2 large eggs, 4 tablespoons milk, 1.5 cups self-rising flour, 2 teaspoons baking powder, 1.5 cups frozen cranberries, 0.75 cup butter, softened, 3 cups confectioners' sugar, 2 tablespoons fresh lemon juice, 1 lemon, zested	Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners., Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries., Spoon batter into the prepared muffin cups., Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled., Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.	228 kcal	31 g	45 mg	1 g	2 g	7 g	224 mg	24 g	11 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Gluten-Free Lovely Lemon Cupcakes	https://www.allrecipes.com/recipe/220806/gluten-free-lovely-lemon-cupcakes/	3.8	85.0	30.0	25.0	Light, lemony and super moist, these filled lemon cupcakes frosted with lemon-cream cheese icing are sure to please! Made from all gluten-free ingredients, they're perfect for any holiday or special occasion.	2 cups almond flour, 0.75 cup gluten-free all-purpose baking flour, 0.25 teaspoon baking powder, 1 cup butter, softened, 2 cups sucanat (crystallized sugar cane juice), 1 (15 ounce) container ricotta cheese, 4 eggs, 1 teaspoon vanilla extract, 0.5 teaspoon pure lemon oil, 0.5 cup prepared lemon curd, 14 ounces cream cheese, softened, 1 cup butter, softened, 1.3333333730698 cups confectioners' sugar, 1.5 teaspoons vanilla extract, 1.5 teaspoons pure lemon oil	Preheat oven to 350 degrees F (175 degrees C)., Line 14 muffin cups with paper liners., Sift almond flour, gluten-free all-purpose baking flour, and baking powder together in a bowl., Cream 1 cup butter with sucanat in the mixing bowl of a stand mixer until light and fluffy, 1 to 2 minutes; mix in ricotta cheese., Beat in eggs, one at a time, beating each egg in thoroughly before adding the next one. Gradually beat in almond flour mixture, about 1/4 cup at a time, scraping down the sides of the bowl often. Mix 1 teaspoon vanilla extract and 1/2 teaspoon lemon oil into the batter until evenly blended., Fill the prepared muffin cups about 2/3 full., Bake in the preheated oven until cupcakes have risen and are very lightly golden brown, 25 to 30 minutes. Do not open oven doors until 25 minutes of baking time have elapsed., Allow cupcakes to cool thoroughly., Cut plugs out of the centers of the cupcakes and fill each hole with about 1 1/2 teaspoon lemon curd., Beat cream cheese and 1 cup butter in the mixing bowl of a stand mixer until smooth and creamy. Mix in confectioners' sugar, 1 1/2 teaspoon vanilla extract and 1 1/2 teaspoon lemon oil to make a smooth, spreadable frosting. Frost the filled cupcakes.	643 kcal	54 g	171 mg	NaN	14 g	25 g	346 mg	46 g	44 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Cupcakes	Raspberry Lemon Cupcakes	https://www.allrecipes.com/recipe/276980/raspberry-lemon-cupcakes/	NaN	45.0	20.0	20.0	These lemony cupcakes filled with raspberries and just a hint of almond extract are a delicious sweet treat.	2.25 cups all-purpose flour, divided, 0.33333334326744 cup white sugar, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 cup butter, at room temperature, 0.5 cup lemon juice, 0.33333334326744 cup milk, 2 egg whites, 1 teaspoon almond extract, 0.5 teaspoon vanilla extract, 1 cup frozen raspberries	Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners., Sift 2 cups flour, sugar, baking soda, and baking powder into the bowl of a stand mixer. Cut butter into 4 or 5 chunks and add to the bowl. Mix on low speed until mixture resembles sand., Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Beat lightly for 2 minutes with a fork or whisk. Pour over the flour mixture and mix on medium speed until fully incorporated, about 1 minute., Dust frozen raspberries with 4 tablespoons flour to prevent sinking. Fold into the batter using a spatula. Fill muffin cups 2/3 full of batter., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool for 5 minutes before transferring to a wire rack.	190 kcal	26 g	21 mg	1 g	4 g	5 g	192 mg	7 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Simple Lemon Cake	https://www.allrecipes.com/recipe/273698/simple-lemon-cake/	4.5	45.0	10.0	35.0	This best lemon cake recipe is moist, soft, and easy to make with simple ingredients for a light, tender cake perfect for summer picnics or parties.	1 cup white sugar, 0.5 cup butter, 2 large eggs, 2 teaspoons vanilla extract, 1.5 cups all-purpose flour, 1.75 teaspoons baking powder, 0.75 cup milk, 1 tablespoon lemon zest, 1 tablespoon lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan., Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined., Sift flour and baking powder together in a separate bowl; add to creamed mixture until incorporated. Pour in milk, lemon zest, and lemon juice; mix until smooth. Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.	254 kcal	36 g	63 mg	1 g	4 g	6 g	173 mg	21 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Meringue Cheesecake	https://www.allrecipes.com/recipe/244929/lemon-meringue-cheesecake/	4.8	330.0	20.0	70.0	This lemon meringue cheesecake is a delightful mashup of a tangy lemon meringue pie and a rich and creamy cheesecake. It's sure to impress your guests!	2 cups shortbread cookie crumbs, 0.25 cup melted butter, 3 (8 ounce) packages cream cheese, softened, 1 cup sour cream, 1 cup white sugar, 4 large eggs, 0.25 cup fresh lemon juice, 1 medium lemon, zested, 1 teaspoon vanilla extract, 4 large egg whites, 0.25 cup white sugar, 0.25 teaspoon cream of tartar, 1.5 cups lemon curd	Preheat the oven to 325 degrees F (165 degrees C)., Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan., Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed. Spread mixture over crust in the springform pan., Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours., Preheat the oven to 375 degrees F (190 degrees C)., Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form., Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered., Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.	483 kcal	52 g	130 mg	0 g	8 g	15 g	305 mg	33 g	29 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cupcakes	https://www.allrecipes.com/recipe/201921/lemon-cupcakes/	4.4	85.0	45.0	20.0	This lemon cupcakes recipe makes a light, tart dessert from scratch with a fluffy whipped cream icing. Simply delicious, melt-in-your-mouth treats.	3 cups self-rising flour, 0.5 teaspoon salt, 1 cup unsalted butter, at room temperature, 2 cups white sugar, 4 large eggs, at room temperature, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, 1 cup whole milk, divided, 2.5 tablespoons fresh lemon juice, divided, 2 cups chilled heavy cream, 0.75 cup confectioners' sugar, 1.5 tablespoons fresh lemon juice	Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners., Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla., Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix., Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes., Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes., Spread icing on cooled cupcakes. Refrigerate leftovers.	232 kcal	27 g	64 mg	0 g	3 g	8 g	260 mg	17 g	13 g	0 g	30 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze	https://www.allrecipes.com/recipe/236915/lemon-buttermilk-pound-cake-with-aunt-evelyns-lemon-glaze/	4.7	110.0	20.0	60.0	This lemon buttermilk cake is a blue-ribbon winner. Lemon fanatics will delight in thrice the lemon: extract in the cake and zest and juice in the glaze.	3.5 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 2.5 cups white sugar, 1.5 cups unsalted butter, softened, 4 large eggs, 1 cup buttermilk, 1 teaspoon lemon extract, 2 cups confectioners' sugar, 0.25 cup lemon juice, 2 tablespoons unsalted butter, softened, 1 tablespoon lemon zest	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt)., Make the cake: Sift flour, salt, and baking soda together in a bowl., Beat sugar and butter in a bowl with an electric mixer for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract. Pour batter into the prepared pan., Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes., Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper., Make the glaze: Beat confectioner's sugar, lemon juice, butter, and lemon zest in a bowl with an electric mixer until smooth., Pour about 1/2 of the glaze over the warm cake. Let cool for 20 minutes, then pour remaining glaze over top.	540 kcal	79 g	111 mg	1 g	6 g	14 g	157 mg	NaN	23 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cake From Scratch	https://www.allrecipes.com/recipe/241711/lemon-cake-from-scratch/	4.6	70.0	25.0	35.0	Lemon sheet cake made from scratch using from lemon juice and lemon zest is easy to prepare and produces a light lemony flavor.	2.5 cups all-purpose flour, 1 tablespoon lemon zest, 1 teaspoon salt, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 1 cup unsalted butter at room temperature, 1.5 cups white sugar, 2 large eggs, 3 large egg yolks, 2 tablespoons fresh lemon juice, 1 cup low-fat buttermilk	Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour., Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl., Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans., Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.	217 kcal	28 g	74 mg	1 g	3 g	6 g	183 mg	16 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Cake	Easy Lemon-Blueberry Bundt Cake	https://www.allrecipes.com/recipe/278079/easy-lemon-blueberry-bundt-cake/	4.7	90.0	20.0	40.0	This cake starts out with cake mix, but the addition of blueberries, cream cheese, and lots of lemon transforms it into a moist and light cake that tastes anything but boxed.	cooking spray, 1 (15.25 ounce) package lemon cake mix, divided, 0.75 cup milk, 0.5 (8 ounce) package Neufchatel cheese, softened, 0.25 cup freshly squeezed lemon juice, 2 eggs, at room temperature, 1 tablespoon lemon zest, 1 cup blueberries, fresh or frozen, 1.5 cups powdered sugar, 3 tablespoons lemon juice, or more as needed	Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray., Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes., Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes., Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed., Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.	228 kcal	39 g	39 mg	1 g	4 g	3 g	270 mg	29 g	7 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Cake	One Egg Lemon Pound Cake	https://www.allrecipes.com/recipe/8440/one-egg-lemon-pound-cake/	4.0	0.0	NaN	NaN	My Grandmother used to make this and it quickly became a household favorite.	2 cups all-purpose flour, 2 teaspoons baking powder, 1 cup white sugar, 1 teaspoon salt, 0.5 cup butter, 1 egg, 1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon lemon extract	Preheat oven to 350 degrees F (175 degrees C) grease and flour an 8x4 inch loaf pan., In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring., Pour batter into an 8x4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.	272 kcal	41 g	45 mg	1 g	4 g	6 g	413 mg	21 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Poke Cake II	https://www.allrecipes.com/recipe/17573/lemon-poke-cake-ii/	4.7	55.0	10.0	45.0	This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.	1 (18.25 ounce) package yellow cake mix, 1 (3.4 ounce) package instant lemon pudding mix, 0.75 cup water, 0.5 cup vegetable oil, 4 eggs, 0.33333298563957 cup lemon juice, 2 cups confectioners' sugar	Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan., In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan., Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.	200 kcal	31 g	31 mg	0 g	2 g	1 g	206 mg	19 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Glazed Cake	https://www.allrecipes.com/recipe/25594/lemon-glazed-cake/	4.5	85.0	15.0	40.0	This easy poke cake gets an extra boost of lemony flavor from lemon Jell-O®.	1 (18.25 ounce) package lemon cake mix, 1 (3 ounce) package lemon flavored Jell-O® mix, 0.75 cup vegetable oil, 0.5 cup water, 4 eggs, 0.33333334326744 cup lemon juice, 2 cups confectioners' sugar, 2 tablespoons butter, melted, 1 tablespoon water	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan., In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan., Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool., To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.	451 kcal	59 g	78 mg	0 g	5 g	6 g	384 mg	46 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Yogurt Cake	https://www.allrecipes.com/recipe/17476/yogurt-cake/	4.7	90.0	20.0	60.0	A lemon pound cake made with yogurt instead of sour cream.	1 cup butter, room temperature, 2 cups white sugar, 3 eggs, room temperature, 1 teaspoon lemon extract, 2.25 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 (8 ounce) container lemon flavored yogurt	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan., Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg., Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated., Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.	386 kcal	55 g	88 mg	1 g	5 g	10 g	289 mg	37 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Italian Lemon Cream Cake	https://www.allrecipes.com/recipe/237434/italian-lemon-cream-cake/	4.8	290.0	20.0	30.0	Homemade Italian lemon cream cake filled with lemon cream and topped with vanilla crumbs is just like the one at a famous Italian restaurant chain.	cooking spray, 1 (16.25 ounce) package white cake mix, 0.75 cup milk, 1 tablespoon milk, 2 eggs, 3.5 tablespoons vegetable oil, 2 tablespoons butter, melted, 0.5 teaspoon vanilla extract, 4 ounces cream cheese, softened, 0.66666668653488 cup confectioners' sugar, divided, plus more for dusting, 3 tablespoons lemon juice, 1 teaspoon grated lemon zest, 2 cups heavy whipping cream	Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray., Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan., Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan., Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream., Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.	435 kcal	40 g	102 mg	0 g	5 g	14 g	330 mg	29 g	29 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Ricotta Cake	https://www.allrecipes.com/recipe/275349/lemon-ricotta-cake/	4.5	100.0	20.0	40.0	Adding ricotta cheese to this lemon cake makes it extra light, fluffy, and moist, and while the glaze takes it to another level, it's just as delicious dusted with powdered sugar.	1.5 cups cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.25 teaspoon salt, 1 cup white sugar, 0.75 cup butter, softened, 3 eggs at room temperature, 1 (15 ounce) container whole-milk ricotta cheese, 1 lemon, juiced and zested, 1 teaspoon lemon extract, 0.5 teaspoon vanilla extract, 1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan., Mix cake flour, baking powder, baking soda, and salt into a large bowl., Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes., Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.	340 kcal	44 g	82 mg	1 g	7 g	9 g	336 mg	27 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Blueberry-Lemon Pound Cake	https://www.allrecipes.com/recipe/72747/blueberry-lemon-pound-cake/	4.4	90.0	30.0	60.0	This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.	2 cups butter, softened, 3 cups white sugar, 1 cup milk, room temperature, 6 eggs, 2 teaspoons lemon extract, 1 tablespoon baking powder, 4 cups unbleached all-purpose flour, 1 teaspoon grated lemon zest, 2 cups fresh blueberries	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan., In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan., Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.	509 kcal	65 g	132 mg	1 g	7 g	15 g	288 mg	40 g	26 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cake	Old-Fashioned Lemon Pound Cake	https://www.allrecipes.com/recipe/256175/old-fashioned-lemon-pound-cake/	4.0	45.0	15.0	30.0	Old-fashioned lemon pound cake, just like grandma used to make, is quick and easy to bake and is perfect alongside a cup of coffee or tea.	2 cups white sugar, 2 cups all-purpose flour, 5 eggs, 1 cup shortening (such as Crisco®), 5 tablespoons whole milk, 1 tablespoon vanilla extract, 2 teaspoons lemon extract, 0.25 teaspoon baking powder	Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans., Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.	391 kcal	50 g	78 mg	1 g	5 g	5 g	40 mg	34 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Fresh Lemon Bundt Cake	https://www.allrecipes.com/recipe/231361/fresh-lemon-bundt-cake/	4.2	65.0	20.0	45.0	A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.	1 cup butter, softened, 2 cups white sugar, 5 large eggs, 2 cups all-purpose flour, 0.25 cup fresh lemon juice, 1 large lemon, zested	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®)., Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan., Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.	372 kcal	50 g	118 mg	1 g	5 g	10 g	139 mg	34 g	18 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	5-Ingredient No-Bake Cheesecake	https://www.allrecipes.com/recipe/276074/5-ingredient-no-bake-cheesecake/	5.0	65.0	5.0	NaN	This lemon-flavored no-bake cheesecake has only 5 ingredients and takes just minutes to throw together. Perfect for both casual get-togethers or more formal dinners.	1 (14 ounce) can sweetened condensed milk, 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed, 1 (8 ounce) package cream cheese, softened to room temperature, 0.33333334326744 cup lemon juice, 1 (9 inch) prepared graham cracker crust	Combine condensed milk, whipped topping, and cream cheese in a large mixing bowl. Add lemon juice and blend on low speed until all ingredients are incorporated and mixture is creamy, about 2 minutes. Pour into graham cracker crust and refrigerate until firm, 1 to 1 1/2 hours.	483 kcal	54 g	48 mg	1 g	7 g	15 g	316 mg	42 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Cake	Mom's Cheesecake Cookie Bars	https://www.allrecipes.com/recipe/261842/moms-cheesecake-cookie-bars/	4.1	55.0	15.0	40.0	These cheesecake cookie bars bring together creamy, lemony filling and a buttery crust filled with walnuts for a quick and easy sweet treat.	2 cups all-purpose flour, 1 cup chopped walnuts, 0.66666668653488 cup butter, 0.66666668653488 cup brown sugar, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 eggs, 0.25 cup milk, 2 tablespoons lemon juice, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C)., Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture., Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on., Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, lemon juice, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture., Bake in the hot oven until set, about 25 minutes.	331 kcal	26 g	75 mg	1 g	6 g	12 g	150 mg	13 g	23 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cake	Zesty Lemon Loaf	https://www.allrecipes.com/recipe/158213/zesty-lemon-loaf/	4.6	100.0	20.0	50.0	This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.	3 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon ground ginger, 0.25 teaspoon salt, 1 cup butter, 2 cups sugar, 4 eggs, 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®), 3 tablespoons grated lemon zest, 1.25 cups buttermilk, 0.5 cup fresh lemon juice, 0.75 cup white sugar	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans., Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans., Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack., Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.	284 kcal	44 g	62 mg	1 g	4 g	6 g	174 mg	29 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Cake	NaN	https://www.allrecipes.com/gallery/lemon-cake-mix-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Poppy Seed Bundt Cake	https://www.allrecipes.com/recipe/26033/lemon-poppy-seed-bundt-cake/	4.7	90.0	10.0	60.0	An easy, moist cake made with a mix. Poppy seeds are blended in and it's baked in a Bundt pan.	0.25 cup poppy seeds, 0.25 cup milk, 1 (18.25 ounce) package lemon cake mix, 1 (3.4 ounce) package instant vanilla pudding mix, 1 cup water, 0.5 cup vegetable oil, 4 eggs	Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan., In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan., Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.	249 kcal	30 g	55 mg	1 g	4 g	3 g	337 mg	19 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Custard Pudding Cake	https://www.allrecipes.com/recipe/8219/lemon-custard-pudding-cake/	4.3	0.0	NaN	NaN	This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love.	6 tablespoons butter, melted, 6 tablespoons all-purpose flour, 2 cups white sugar, 4 eggs, 1.5 cups milk, 1.5 tablespoons grated lemon zest, 2 tablespoons lemon juice, 0.25 cup confectioners' sugar for dusting	Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs., In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar., Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice., In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish., Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.	293 kcal	49 g	96 mg	0 g	4 g	6 g	92 mg	45 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Cake	Strawberry Lemonade Cake	https://www.allrecipes.com/recipe/274413/strawberry-lemonade-cake/	4.1	110.0	40.0	50.0	Fresh strawberry and lemon shine in this layer cake that's bursting with summertime flavor, making it a perfect choice for seasonal potlucks or parties.	5 cups fresh strawberries, hulled and sliced, 0.25 cup white sugar, 1 tablespoon lemon juice, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 0.5 teaspoon salt, 2 cups white sugar, 1 cup unsalted butter, softened, 4 eggs, room temperature, 1.5 tablespoons lemon zest, 1 teaspoon vanilla extract, 0.75 cup sour cream, room temperature, 0.25 cup lemon juice, 1.5 cups unsalted butter, softened, 5 cups powdered sugar, or more as needed, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 0.25 teaspoon salt, 4 tablespoons heavy cream	Place strawberries, sugar, and lemon juice for reduction into an electric blender and purée until smooth., Pour strawberry mixture into a large saucepan and simmer over medium heat, stirring frequently, until reduced by half, 20 to 25 minutes. Remove from heat and let cool to room temperature, 10 to 15 minutes. Reserve 1/2 cup plus 5 tablespoons for cake and frosting; remainder will be used as cake filling., Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans and line with parchment paper., Whisk flour, baking soda, baking powder, and salt together in a medium bowl. Set aside., Beat sugar and butter using an electric mixer in a large bowl until creamy. Beat in eggs one at a time, mixing thoroughly after each addition. Mix in lemon zest and vanilla extract. Stir in 1/3 of flour mixture until just combined. Stir in 1/2 of the sour cream, and 1/2 of the lemon juice. Repeat alternating additions of flour mixture and sour cream plus lemon juice until just combined, making sure not to overmix., Place 1/2 of the batter into a separate bowl. Fold in 1/2 cup strawberry reduction. Place dollops of both lemon and strawberry-lemon batters alternately into the prepared cake pans. Swirl batters together with a butter knife., Bake in the preheated oven until a toothpick inserted into center of each cake comes out clean, 30 to 35 minutes. Remove from the oven and let cool for 10 minutes in the pans before removing and transferring cakes to a wire rack to cool completely, 15 to 30 minutes., While cakes are cooling, beat butter for frosting with an electric mixer in a mixing bowl until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 5 tablespoons strawberry reduction, lemon juice, vanilla extract, lemon zest, and salt until combined. Pour in heavy cream and beat until frosting is smooth and fluffy, 2 to 3 minutes. Add additional powdered sugar if too thin, or additional heavy cream if too thick, 1 tablespoon at a time, until desired consistency is reached., Place 1 cooled cake layer on a serving platter and cover top with a thin layer of frosting. Pipe a border around the edge of the cake layer using a piping bag filled with frosting, leaving the center open. Pour remaining strawberry reduction into the center of the border, making sure it doesn't overflow over the sides. Place second cake layer on top and continue to frost as desired. Keep refrigerated until ready to serve.	671 kcal	90 g	127 mg	2 g	5 g	21 g	246 mg	69 g	34 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Sour Cream Cake	https://www.allrecipes.com/recipe/276635/lemon-sour-cream-cake/	5.0	140.0	20.0	55.0	This moist and dense cake is made with sour cream, flavored with tart lemon zest, and topped with a sweet, lemony glaze. It will not last long in your house!	2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 cups white sugar, 1 cup butter, at room temperature, 3 eggs, 1 cup sour cream, 1 large lemon, zested and juiced, divided, 0.5 cup powdered sugar, 2 tablespoons butter, melted	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan, such as a Bundt (R) pan., Sift together flour, baking powder, and salt in a bowl., Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour., Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over cooled cake.	437 kcal	57 g	95 mg	1 g	4 g	14 g	424 mg	39 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Poppy Seed Loaf	https://www.allrecipes.com/recipe/7424/lemon-poppy-seed-loaf/	4.2	0.0	NaN	NaN	This has a nice fresh lemon flavor. Makes nice muffins, also.	3 cups all-purpose flour, 1.5 teaspoons baking soda, 0.75 teaspoon salt, 0.75 cup butter, softened, 2 cups white sugar, 3 eggs, 0.5 cup lemon juice, 0.75 cup plain yogurt, 3 tablespoons lemon zest, 0.5 cup poppy seeds	Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans., Sift together flour, baking soda, and salt. Set aside., In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time., Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops., Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.	203 kcal	30 g	39 mg	1 g	3 g	4 g	207 mg	18 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cake	No Bake Lemon Cheesecake	https://www.allrecipes.com/recipe/17980/no-bake-lemon-cheesecake/	4.2	200.0	20.0	NaN	Light and fluffy no bake cheesecake with a tart lemon taste.	3 cups graham cracker crumbs, 0.5 cup butter, melted, 1 tablespoon confectioners' sugar, 1 (3 ounce) package lemon flavored Jell-O® mix, 1 cup boiling water, 1 (8 ounce) package cream cheese, softened, 1 cup white sugar, 1 teaspoon vanilla extract, 1 (5 ounce) can evaporated milk	Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven., Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside., In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture., Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.	166 kcal	21 g	22 mg	0 g	2 g	5 g	144 mg	16 g	9 g	0 g	24 servings	1 - 10 inch round pan or 9x13 inch pan	NaN
Africa	NaN	Lemon Cake	Lemon Bundt Cake	https://www.allrecipes.com/recipe/23433/lemon-bundt-cake/	4.7	60.0	15.0	45.0	Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake.	1 (18.25 ounce) package lemon cake mix, 1 (3.4 ounce) package instant lemon pudding mix, 0.75 cup vegetable oil, 4 eggs, 1 cup lemon-lime flavored carbonated beverage	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan., In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda., Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	364 kcal	42 g	73 mg	0 g	5 g	4 g	440 mg	19 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Moist Lemon Poppy Seed Cake	https://www.allrecipes.com/recipe/8164/moist-lemon-poppy-seed-cake/	3.2	90.0	15.0	75.0	This is a delicious moist poppy seed cake recipe that's so tasty you'll want to double the recipe. It freezes well and is great for gift giving!	2.25 cups cake flour, 1.125 cups white sugar, 1 teaspoon salt, 1.5 tablespoons lemon zest, 4.5 tablespoons poppy seeds, 1.333 cups unsalted butter, softened, 5 eggs, 0.75 cup white sugar, 0.75 cup lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan., Sift together flour, 1 1/8 cup white sugar, and salt. Mix in lemon peel, poppy seeds, and butter. Beat in eggs, one at a time, beating well after each addition. Pour batter into the prepared pan., Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean., In a saucepan over low heat; cook and stir 3/4 cup white sugar and lemon juice together until sugar is dissolved. Let cool to just warm or to room temperature., Remove cake from the oven and place the pan on a wire rack. Place a cookie sheet underneath the rack. Prick the top of cake several times with a toothpick. Brush top of cake with warm or room temperature syrup, allowing lots of syrup to run down and soak into the sides and bottom of cake. Cool slightly in the pan before removing cake to a wire rack to cool completely. When completely cooled, wrap cake in foil or plastic wrap and let cake rest at least one day before serving.	447 kcal	55 g	131 mg	1 g	6 g	14 g	227 mg	32 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Easy Lemon Cake	https://www.allrecipes.com/recipe/7276/easy-lemon-cake/	4.5	0.0	NaN	NaN	I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan.	1 (18.25 ounce) package yellow cake mix, 1 (3 ounce) package lemon flavored Jell-O®, 0.75 cup vegetable oil, 4 eggs, 0.75 cup water, 0.25 teaspoon lemon extract, 1 cup confectioners' sugar, 4 tablespoons lemon juice	Combine gelatin mix and cake mix. Mix well., Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly., Bake according to instructions on back of cake box., To Make Frosting: Combine confectioners' sugar and lemon juice., When cake is done, and while still hot, ice with frosting.	199 kcal	25 g	31 mg	0 g	2 g	2 g	172 mg	17 g	10 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cake	Best Lemon Loaf Ever	https://www.allrecipes.com/recipe/273699/best-lemon-loaf-ever/	3.0	90.0	15.0	45.0	This moist and tangy lemon loaf cake recipe features a sugary glaze. A perfect treat for after dinner or even for an afternoon snack with tea.	1.5 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 1 cup white sugar, 2 tablespoons butter, softened, 3 eggs, at room temperature, 0.33333334326744 cup lemon juice, 2 teaspoons lemon zest, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 0.5 cup vegetable oil, 1 cup powdered sugar, 1 tablespoon powdered sugar, 2 tablespoons milk, 0.5 teaspoon lemon zest, 0.5 teaspoon lemon extract	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan., Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated., Pour egg mixture into flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack., While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over cooled cake; slice when icing sets.	425 kcal	61 g	69 mg	1 g	5 g	5 g	300 mg	42 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Cake	Strawberry Lemonade Poke Cake	https://www.allrecipes.com/recipe/280715/strawberry-lemonade-poke-cake/	4.6	105.0	15.0	30.0	This strawberry lemonade poke cake uses lemon cake mix and strawberry gelatin to make a pretty sheet cake with flavors that pop.	cooking spray, 1 (15.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme), 2 cups water, divided, 3 large eggs, 0.33333334326744 cup vegetable oil, 1 lemon, zested and juiced, 1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®), 0.25 cup cold water, 0.5 cup milk, 1 (3.4 ounce) package instant lemon pudding mix, 1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray., Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish., Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork to poke holes in cake; set aside., Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour., Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping., Frost cooled cake with topping. Store in the refrigerator.	254 kcal	35 g	43 mg	1 g	4 g	5 g	314 mg	18 g	11 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Chiffon Cake	https://www.allrecipes.com/recipe/7864/lemon-chiffon-cake/	4.5	180.0	30.0	60.0	This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.	1.75 cups cake flour, 1 tablespoon baking powder, 1 teaspoon salt, 0.5 cup white sugar, 0.5 cup vegetable oil, 6 egg yolks, 0.75 cup water, 1 tablespoon lemon zest, 6 egg whites, 0.5 teaspoon cream of tartar, 0.75 cup white sugar, 1 cup heavy whipping cream, 2.5 cups lemon pie filling, 8 slices lemon	Preheat oven to 350 degrees F (175 degrees C)., In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth., In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan., Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake., To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff., To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.	460 kcal	67 g	174 mg	1 g	7 g	6 g	344 mg	48 g	19 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Cake	Irish Whiskey Cake	https://www.allrecipes.com/recipe/15864/irish-whiskey-cake/	4.1	100.0	40.0	60.0	Packed with juicy golden raisins and lemon zest, this rich cake has a gorgeous butterscotch flavor thanks to brown sugar and Irish whiskey.	2 cups golden raisins, 3 tablespoons grated lemon zest, 0.25 cup whiskey, 0.75 cup butter, softened, 1 cup light brown sugar, 3 egg yolks, 3 egg whites, 1.5 cups all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon ground cloves, 1 teaspoon baking powder, 2 cups sifted confectioners' sugar, 1 lemon, juiced	Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight., Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside., Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins., In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack., To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.	561 kcal	98 g	109 mg	3 g	6 g	10 g	312 mg	72 g	17 g	0 g	9 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cooler Cream Cake	https://www.allrecipes.com/recipe/19836/lemon-cooler-cream-cake/	4.6	60.0	30.0	30.0	Lemon cake infused with lemon gelatin and topped with a cool, whipped topping, then served cold.	1 (18.25 ounce) package lemon cake mix, 1 cup hot water, 1 cup cold water, 2 (3 ounce) packages lemon flavored Jell-O® mix, 1 cup milk, 1 (3.4 ounce) package instant vanilla pudding mix, 1 (8 ounce) container frozen whipped topping, thawed	Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake., Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool., In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.	166 kcal	28 g	6 mg	0 g	2 g	3 g	257 mg	21 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cheesecake	https://www.allrecipes.com/recipe/26332/lemon-cheesecake/	4.5	305.0	15.0	50.0	This lemon cheesecake recipe makes a dreamy dessert featuring a low-fat creamy lemon filling baked in a crunchy graham cracker pie crust.	1 (9 inch) reduced fat graham cracker pie crust, 2 (8 ounce) packages cream cheese, 0.5 cup white sugar, 1.5 tablespoons all-purpose flour, 0.5 cup egg substitute, 2.5 tablespoons lemon juice, 1 (8 ounce) container nonfat lemon yogurt	Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet., Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust., Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.	379 kcal	35 g	62 mg	0 g	9 g	13 g	298 mg	24 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Cake	Marshmallow Cake	https://www.allrecipes.com/recipe/47121/marshmallow-cake/	4.6	200.0	15.0	5.0	This cake with marshmallows is a very light version of a cheesecake I learned from a friend in Japan. It is a perfect recipe for people looking for something sweet to top off a meal.	0.5 (10.5 ounce) package marshmallows, 0.5 cup milk, 1 (8 ounce) package cream cheese, softened, 1 large egg yolk, 0.5 lemon, juiced, 1 cup heavy cream, 1 (9 inch) prepared graham cracker crust	Combine marshmallows and milk in a saucepan on low heat. Cook, stirring occasionally, until marshmallows are melted and mixture starts to boil. Remove from heat., Beat cream cheese in a large bowl until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice., Beat cream in a medium bowl until soft peaks form. Fold into cream cheese-marshmallow mixture until no streaks remain. Spread into graham crust and chill in the refrigerator for 3 hours before serving.	404 kcal	35 g	98 mg	1 g	5 g	15 g	266 mg	22 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Cake	Best Ever Lemon Drizzle Cake	https://www.allrecipes.com/recipe/262234/best-ever-lemon-drizzle-cake/	3.6	55.0	15.0	40.0	This light and fluffy lemon drizzle cake recipe, a classic British teatime treat, will add a bright, lemony burst of sunshine to any dreary day.	1 cup white sugar, 2 tablespoons white sugar, 1 cup unsalted butter, slightly softened, 4 large eggs, 1.75 cups self-rising flour, 1 tablespoon baking powder, 1 lemon, zested, 1 lemon, zested and juiced, 7 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper., Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add eggs, one at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest., Pour batter into the prepared pan, being careful not to press it down., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake., Meanwhile, make the lemon glaze: Juice the zested lemon from the cake batter into a small bowl. Add zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved., Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.	494 kcal	63 g	154 mg	2 g	6 g	15 g	569 mg	39 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Cake	Easy Lemon Curd Pound Cake	https://www.allrecipes.com/recipe/262500/easy-lemon-curd-pound-cake/	4.0	95.0	5.0	60.0	A simple lemon-sugar glazes soaks through this ultra-moist, super easy cake that balances zesty, sharp lemon flavors with creamy lemon curd.	5 ounces self-rising flour, 4 ounces white sugar, 1 stick unsalted butter, 2 eggs, beaten, 2 tablespoons lemon curd (heaped tablespoons), 2 tablespoons lemon juice, 2 tablespoons superfine sugar, 1 tablespoon lemon zest	Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper., Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan., Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes., Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking., Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.	210 kcal	27 g	64 mg	1 g	3 g	6 g	196 mg	16 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Cake	Sour Cream Lemon Pound Cake	https://www.allrecipes.com/recipe/280241/sour-cream-lemon-pound-cake/	3.8	100.0	10.0	60.0	Light, moist, and easy to prepare, this sour cream lemon pound cake loaf has a delicious lemon zing that adds so much flavor.	1 cup white sugar, 0.5 cup unsalted butter, melted, 0.75 cup sour cream, 3 large eggs, 2 teaspoons lemon extract, 1.5 cups all-purpose flour, 0.25 teaspoon baking soda, 1 tablespoon confectioners' sugar, or as needed	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan., Cream sugar and butter together in a large bowl until light and fluffy. Mix in sour cream, eggs, and lemon extract. Add flour and baking soda; mix until well combined. Pour batter into the prepared loaf pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour., Remove from the oven and let cool completely, about 30 minutes., Remove loaf from the pan and dust with confectioners' sugar.	291 kcal	36 g	88 mg	1 g	5 g	9 g	63 mg	21 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemonade Cake	https://www.allrecipes.com/recipe/7850/lemonade-cake-iii/	4.5	80.0	20.0	60.0	This lemonade cake is made with a trio of lemony ingredients (lemon cake mix, lemon pudding mix, and lemonade concentrate) for a terrifically tart taste.	1 (15.25 ounce) package lemon cake mix, 1 (3.4 ounce) package instant lemon pudding mix, 0.75 cup vegetable oil, 0.75 cup cold water, 4 large eggs, 1 (6 ounce) can frozen lemonade concentrate, thawed, 0.5 cup white sugar	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan., Combine cake mix and pudding mix in a mixing bowl with oil, cold water, and eggs; beat with an electric mixer until smooth. Pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour., While the cake is baking, make the glaze: Combine thawed lemonade concentrate and sugar in a bowl; mix until thoroughly combined., Remove cake from the oven and place on a wire rack. Prick all over warm cake surface with a fork, then pour glaze over top. Let cool to room temperature.	363 kcal	48 g	63 mg	0 g	4 g	4 g	378 mg	30 g	18 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Dump Cake	https://www.allrecipes.com/recipe/8405691/lemon-dump-cake/	3.8	60.0	15.0	45.0	This quick and easy lemon dump cake requires just 4 ingredients in the cake, including pie filling and cake mix, to create a sweet and tart summer treat.	nonstick cooking spray, 1 (22 ounce) can lemon pie filling, 1 (15.25 ounce) package lemon cake mix, 1 (8 ounce) package cream cheese, cubed, 0.5 cup salted butter, cut into small pieces, 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed	Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray., Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula., Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer., Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes., Serve topped with Cool Whip®.	517 kcal	67 g	118 mg	1 g	6 g	14 g	412 mg	NaN	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cheese Cake	https://www.allrecipes.com/recipe/7813/lemon-cheese-cake/	4.6	0.0	NaN	NaN	This is the recipe I've been using for years. If you like, use your favorite scratch recipe for the cake but I usually like to simplify all I can.	1 (18.25 ounce) package yellow cake mix, 1 (3.5 ounce) package instant vanilla pudding mix, 1 cup milk, 0.33333298563957 cup vegetable oil, 3 eggs, 6 egg yolks, 1.5 cups white sugar, 1 cup butter, 0.25 cup all-purpose flour, 1 cup fresh lemon juice, 4 tablespoons grated lemon zest	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans., Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans., Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool., To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.	572 kcal	72 g	192 mg	1 g	6 g	13 g	540 mg	51 g	30 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon-Filled Cupcakes	https://www.allrecipes.com/recipe/220708/lemon-filled-cupcakes/	4.8	80.0	30.0	20.0	Light and luscious lemony cupcakes have a lemon filling and a rich white chocolate cream cheese frosting.	1 (18.25 ounce) package lemon cake mix, 1 cup water, 0.33333334326744 cup vegetable oil, 3 eggs, 0.25 cup vegetable shortening, 0.25 cup butter, 0.25 cup fresh lemon juice, or to taste, 2 cups confectioners' sugar, 4 ounces white chocolate, chopped, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, softened, 1 teaspoon vanilla extract, 4 cups confectioners' sugar, 3 tablespoons orange juice, 1 tablespoon grated lemon zest, or as needed	Preheat oven to 350 degrees F (175 degrees C)., Line 24 muffin cups with paper liners., Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes., Spoon batter into the prepared muffin cups, filling them about 2/3 full., Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly., Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy., Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside., Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth., For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract., Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting., Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside., Spoon lemon filling into the holes., Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.	379 kcal	50 g	55 mg	0 g	3 g	9 g	237 mg	43 g	19 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cake	Fresh Blueberry-Lemon Cake	https://www.allrecipes.com/recipe/273697/fresh-blueberry-lemon-cake/	4.9	50.0	15.0	35.0	Fresh blueberries combine with tart lemon in this moist cake that's perfect for an after-dinner treat or summer entertaining.	1 teaspoon butter, or as needed, 12 ounces fresh blueberries, 1 tablespoon all-purpose flour, 1 teaspoon lemon juice, 2 eggs, 1 cup white sugar, 1 cup sour cream, 0.5 cup vegetable oil, 1 teaspoon vanilla extract, 0.25 teaspoon salt, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon lemon juice, 0.5 tablespoon lemon zest, 2 tablespoons confectioners' sugar, or as needed	Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper., Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice., Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well., Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter., Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.	363 kcal	48 g	48 mg	2 g	5 g	5 g	186 mg	25 g	18 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Cake	Glazed Lemon Supreme Pound Cake	https://www.allrecipes.com/recipe/17642/glazed-lemon-supreme-pound-cake/	4.6	90.0	20.0	60.0	This easy lemon supreme pound cake uses lemon cake mix, lemon gelatin, lemon extract, and fresh lemon juice to make a lemon lover's dream dessert.	1 (15.25 ounce) package lemon cake mix, 1 (3 ounce) package lemon flavored Jell-O® mix, 4 large eggs, 0.75 cup apricot nectar, 0.5 cup vegetable oil, 1 teaspoon lemon extract, 1.5 cups confectioners' sugar, 0.25 cup lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan., Prepare the cake: Combine cake mix and gelatin mix in a large bowl. Add eggs, apricot nectar, oil, and lemon extract. Mix to combine, then beat on high speed for 3 minutes. Pour batter into the prepared tube pan., Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 60 minutes., While the cake is baking, make the glaze: Combine confectioners' sugar and lemon juice in a small bowl; stir until smooth., Remove the cake from the oven. With the cake still in the pan, pour glaze over top of hot cake, tipping the pan to allow excess glaze to run down the sides of the pan. Allow cake to cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.	286 kcal	42 g	55 mg	0 g	4 g	3 g	278 mg	31 g	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Blueberry Cake	https://www.allrecipes.com/recipe/236743/lemon-blueberry-cake/	4.9	75.0	20.0	25.0	Lemon cake layered with blueberry pie filling and topped with homemade whipped cream cheese frosting is a delightful cake for any occasion.	1 (16.25 ounce) package white cake mix, 1.25 cups water, 3 egg whites, 0.33333334326744 cup vegetable oil, 2 teaspoons lemon extract, 1 cup cold heavy whipping cream, 1 (8 ounce) package cream cheese, softened, 0.75 cup white sugar, 1 teaspoon vanilla extract, 0.33333334326744 cup blueberry pie filling	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans., Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely., Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator., Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture., Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.	419 kcal	47 g	48 mg	1 g	5 g	10 g	333 mg	36 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Italian Lemon Coffee Cake	https://www.allrecipes.com/recipe/279346/italian-lemon-coffee-cake/	4.6	70.0	10.0	30.0	This Italian lemon coffee cake is called "torta al limone" in Italian - a lovely lemony cake that goes great with a cup of coffee or cappuccino.	0.25 cup sliced almonds, 2 eggs, 0.75 cup white sugar, 0.5 cup vegetable oil, 0.25 cup freshly squeezed lemon juice, 1 lemon, zested, 1.5 cups all-purpose flour, 1 packet Lievito Pane Degli Angeli (such as Paneangeli®), 0.33333334326744 cup powdered sugar, 1.5 teaspoons lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside., Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter., Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.	338 kcal	43 g	47 mg	1 g	5 g	2 g	18 mg	24 g	17 g	0 g	8 servings	1 small Bundt(R) cake	NaN
Africa	NaN	Lemon Cake	Lemon Cupcake with Blackberry Buttercream	https://www.allrecipes.com/recipe/220884/lemon-cupcake-with-blackberry-buttercream/	4.5	80.0	30.0	20.0	A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.	1 cup white sugar, 0.5 cup butter, 2 eggs, 1.5 teaspoons vanilla extract, 1.5 cups all-purpose flour, 1.75 teaspoons baking powder, 0.5 cup low-fat milk, 1 lemon, juice and zest, 1 cup butter, softened, 1 teaspoon vanilla extract, 0.25 teaspoon salt, 4 cups confectioners' sugar, 0.5 cup seedless blackberry jam	Preheat oven to 350 degrees F (175 degrees C)., Line 24 muffin cups with paper liners., Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg., Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter., Spoon the batter into the prepared muffin cups., Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely., Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.	272 kcal	41 g	46 mg	0 g	2 g	8 g	151 mg	33 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cake	Easy Lemon Lover's Bundt® Cake	https://www.allrecipes.com/recipe/234337/easy-lemon-lovers-bundt-cake/	4.6	70.0	15.0	45.0	Lemon lovers will delight in this moist, delicious, and easy Bundt® cake!	1 (18.25 ounce) package lemon cake mix, 1 cup sour cream, 0.5 cup vegetable oil, 0.5 cup freshly squeezed lemon juice, 4 large eggs, 1 (3 ounce) package instant lemon pudding mix, zest of 1 lemon, or more to taste, 1 tablespoon poppy seeds, or more to taste, 0.5 teaspoon lemon extract	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan., Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan., Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.	365 kcal	41 g	82 mg	1 g	5 g	6 g	451 mg	19 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Memaw's Lemon Sunshine Cake	https://www.allrecipes.com/recipe/220951/memaws-lemon-sunshine-cake/	4.7	125.0	15.0	50.0	A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.	1 (18.25 ounce) package lemon cake mix, 1 (3 ounce) package instant lemon pudding mix, 0.5 cup white sugar, 4 eggs, 1 cup peach nectar, 0.5 cup vegetable oil, 2 cups sifted confectioners' sugar, 0.25 cup peach nectar, 1 tablespoon lemon juice, 1 teaspoon grated lemon peel	Preheat oven to 350 degrees F (175 degrees C)., Grease and flour a 10-inch fluted tube pan (such as a Bundt®)., Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes., Pour batter into prepared cake pan., Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes., Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack., Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting., Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.	445 kcal	72 g	73 mg	1 g	5 g	4 g	443 mg	51 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Rainbow Citrus Cake	https://www.allrecipes.com/recipe/23109/rainbow-citrus-cake/	4.3	165.0	45.0	30.0	This tri-colored cake has a lemon layer, lime layer, and an orange layer. The filling is a lemon curd and the frosting is orange.	3.5 cups all-purpose flour, 5 teaspoons baking powder, 1 teaspoon salt, 0.75 cup shortening, 2.25 cups white sugar, 4 eggs, room temperature, 1.5 cups milk, 2 teaspoons vanilla extract, 2 teaspoons grated lemon zest, 2 teaspoons grated orange zest, 2 teaspoons grated lime zest, 2 drops yellow food coloring, 2 drops orange food coloring, 2 drops green food coloring, 1 recipe Lemon Custard Filling, 1 recipe Orange Cream Frosting	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside., In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls., In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan., Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely., Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.	434 kcal	68 g	64 mg	1 g	7 g	4 g	380 mg	39 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cupcakes with Lemon Frosting	https://www.allrecipes.com/recipe/239196/lemon-cupcakes-with-lemon-frosting/	4.2	30.0	15.0	15.0	The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.	0.75 cup white sugar, or more to taste, 0.5 cup butter, softened, 2 eggs, 2 teaspoons lemon extract, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 1.5 cups all-purpose flour, 0.66666668653488 cup cold milk, 3 tablespoons butter, softened, 2 teaspoons lemon extract, 1 teaspoon milk, or more as needed, 1 cup confectioners' sugar, or more as needed	Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners., Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups., Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes., Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.	262 kcal	36 g	60 mg	0 g	3 g	7 g	161 mg	24 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	NaN	https://www.allrecipes.com/gallery/lemon-loaf-cake-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Cake	Lemon-Raspberry Cupcakes	https://www.allrecipes.com/recipe/274729/lemon-raspberry-cupcakes/	4.5	105.0	60.0	25.0	Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting but you can freeze it easily.	1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 1 cup white sugar, 0.5 cup unsalted butter, softened, 2 eggs, room temperature, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, 0.33333334326744 cup sour cream, at room temperature, 2 tablespoons lemon juice, 1 cup fresh raspberries, 1.5 teaspoons all-purpose flour, 1 cup fresh raspberries, 1 cup unsalted butter, softened, 4 cups powdered sugar, 1 tablespoon lemon juice, 0.25 teaspoon lemon zest, 1 pinch salt, 2 tablespoons heavy cream	Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners., Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl., Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine., Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes., Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely., Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes., Frost cooled cupcakes and top with additional raspberries, if desired.	535 kcal	74 g	98 mg	2 g	3 g	16 g	174 mg	59 g	26 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cream Bundt® Cake	https://www.allrecipes.com/recipe/273692/lemon-cream-bundt-cake/	5.0	95.0	20.0	45.0	This lemon Bundt® cake is amazingly moist and rich with cream cheese in the batter and a sweet lemon juice glaze that melts right into the cake as it cools.	1 (8 ounce) package cream cheese, softened, 0.5 cup shortening, 1.25 cups white sugar, 3 eggs, 2.25 cups unsifted all-purpose flour, 1 cup milk, 2 tablespoons grated lemon zest, 3 teaspoons baking powder, 1 teaspoon salt, 0.33333334326744 cup white sugar, 0.25 cup lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®)., Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan., Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes., While the cake is baking, mix sugar and lemon juice until sugar is dissolved., Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.	356 kcal	47 g	63 mg	1 g	6 g	7 g	395 mg	28 g	17 g	0 g	12 servings	1 Bundt(R) cake	NaN
Africa	NaN	Lemon Cake	Old Hermit Cake	https://www.allrecipes.com/recipe/7656/old-hermit-cake/	5.0	0.0	NaN	NaN	This recipe is over 100 years old and it tastes like hermit cookies. Use only butter in this recipe.	2 cups butter, softened, 3 cups packed brown sugar, 6 eggs, 1 lemon, juiced, 4 teaspoons vanilla extract, 4.5 cups all-purpose flour, 4 teaspoons baking powder, 2 teaspoons ground cinnamon, 0.25 teaspoon salt, 3 cups dates, pitted and chopped, 3 cups chopped walnuts	Preheat oven to 275 degrees F (135 degrees C)., Cream butter and sugar together well. Beat in eggs one at a time. Mix in lemon juice and vanilla. Add remaining ingredients. Stir well., Turn into greased and floured 10 inch angel food tube pan. Bake in oven for about 2 1/2 to 3 hours until an inserted wooden pick comes out clean.	848 kcal	106 g	149 mg	6 g	12 g	19 g	413 mg	67 g	45 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Pound Cake II	https://www.allrecipes.com/recipe/7716/lemon-pound-cake-ii/	4.4	0.0	NaN	NaN	A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation.	1 (18.25 ounce) package lemon cake mix, 1 (3 ounce) package instant lemon pudding mix, 4 eggs, 1 cup water, 0.33333298563957 cup vegetable oil	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan., Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan., Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.	290 kcal	39 g	73 mg	0 g	5 g	3 g	440 mg	19 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Poppy Seed Cake	https://www.allrecipes.com/recipe/278375/lemon-poppy-seed-cake/	4.7	80.0	15.0	65.0	This lemon poppy seed cake is bursting with bright, sweet flavor that's completely made from scratch.	2.25 cups white sugar, 1 cup unsalted butter, softened, 4 eggs, 0.5 cup poppy seeds, 0.25 cup finely grated lemon zest, 1 teaspoon vanilla extract, 2.75 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, 1 cup buttermilk	Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously., Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract., Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk., Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.	539 kcal	75 g	124 mg	2 g	8 g	13 g	262 mg	48 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cake	https://www.allrecipes.com/recipe/17866/lemon-cake/	4.4	43.0	15.0	28.0	This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.	1 (18.25 ounce) package yellow cake mix, 1 (3.4 ounce) package instant lemon pudding mix, 1.75 cups water, 3 egg whites, 0.75 cup nonfat milk, 0.5 teaspoon lemon extract, 1 (1 ounce) package instant sugar-free vanilla pudding mix, 1 (8 ounce) container frozen light whipped topping, thawed	Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray., In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan., Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely., In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.	159 kcal	30 g	1 mg	0 g	2 g	1 g	310 mg	13 g	3 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Cake	Crumbly Lemon Bundt Cake with Glaze	https://www.allrecipes.com/recipe/231360/crumbly-lemon-bundt-cake-with-glaze/	3.8	135.0	20.0	95.0	Lemon cake and a sweet and lemony glaze is sure to please any lemon lover.	3 cups all-purpose flour, 2.3333332538605 cups white sugar, 1.5 teaspoons baking powder, 2 teaspoons salt, 1.5 cups milk, 3 eggs, 1 cup vegetable oil, 0.5 cup lemon juice, 1 tablespoon lemon extract, 2 teaspoons vanilla extract, 1.3333333730698 cups confectioners' sugar, 0.25 cup white sugar, 0.25 cup orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, 0.25 teaspoon vanilla extract	Preheat oven to 325 degrees F (165 degrees C)., Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®)., Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate., Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.	545 kcal	84 g	49 mg	1 g	6 g	3 g	481 mg	59 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Cake Pops from Scratch	https://www.allrecipes.com/recipe/268113/lemon-cake-pops-from-scratch/	4.0	285.0	60.0	45.0	Homemade lemon cake is mixed with cream cheese frosting to make these delish, from-scratch lemon cake pops.	1 cup unsalted butter, at room temperature, 2 tablespoons unsalted butter, at room temperature, 1 cup white sugar, 4 eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 lemons, zested, 0.25 cup cream cheese, softened, 2 tablespoons unsalted butter, at room temperature, 1.25 cups confectioners' sugar, 2 teaspoons lemon juice, lollipop sticks, styrofoam block, 1 (14 ounce) package confectioners' coating (such as Wilton® Candy Melts®), 1 (1.75 ounce) package multicolored candy sprinkles	Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter., Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour., Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency., Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick., Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together., Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes., Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes., Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes., Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.	362 kcal	42 g	75 mg	1 g	4 g	12 g	92 mg	31 g	21 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemonopita (Greek Lemon Phyllo Cake)	https://www.allrecipes.com/recipe/267905/lemonopita-greek-lemon-phyllo-cake/	3.3	130.0	25.0	45.0	This Greek dessert is made with yogurt, lemon juice and zest, and lots of shredded phyllo pastry. The texture is unique, and you won't believe how easy it is to make.	3 cups white sugar, 2 cups water, lemons, zested and juiced, 2 lemons, juiced, 1 (16 ounce) package phyllo dough, 1 (17.6 ounce) container Greek yogurt, 1 cup sunflower seed oil, 0.75 cup white sugar, 5 eggs, lemons, zested, 1 teaspoon vanilla extract, 1 tablespoon baking powder	Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and stir in lemon juice from 4 lemons. Allow syrup to cool while you prepare the cake., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil., Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients., Combine yogurt, oil, sugar, eggs, lemon zest, vanilla extract, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed., Bake in the preheated oven until the top is golden and the filling set, about 45 minutes., Remove from the oven and immediately pour cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.	604 kcal	86 g	87 mg	2 g	8 g	5 g	322 mg	64 g	27 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cake	Easy Lemon Sheet Cake	https://www.allrecipes.com/recipe/241749/easy-lemon-sheet-cake/	4.5	40.0	20.0	20.0	Made with lemon cake mix, lemon pie filling, and topped with cream cheese frosting, this summery lemon sheet cake is hard to beat!	4 eggs, 1 (18.25 ounce) package lemon cake mix, 1 (22 ounce) can lemon pie filling, 2.5 cups confectioners' sugar, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, softened, 1.5 teaspoons vanilla extract, 1 lemon, zested	Preheat oven to 350 degrees F (175 degrees C)., Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet., Bake in the preheated oven until set, about 20 minutes. Cool completely., Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.	310 kcal	47 g	91 mg	0 g	4 g	6 g	242 mg	39 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cake	Lemon Souffle Cheesecake with Blueberry Topping	https://www.allrecipes.com/recipe/143546/lemon-souffle-cheesecake-with-blueberry-topping/	4.6	380.0	30.0	50.0	A light, lemony cream cheese filling makes this cheesecake a perfect partner for its blueberry topping. If you can find wild blueberries, or huckleberries, use them, or substitute frozen thawed and drained blueberries.	1.25 cups graham cracker crumbs, 2 tablespoons brown sugar, packed, 1 tablespoon butter, melted, 4 (8 ounce) packages cream cheese, softened, 1 cup white sugar, 4 large egg yolks, 1 tablespoon finely grated lemon zest, 0.25 cup fresh lemon juice, 1 teaspoon vanilla extract, 0.5 cup sour cream, 4 large egg whites, 0.33333334326744 cup white sugar, 3 cups fresh blueberries or frozen blueberries, thawed, 0.33333334326744 cup white sugar, 1 teaspoon fresh lemon juice	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch springform pan. Cut an 18 inch square of aluminum foil, and wrap around the outside bottom of the pan., To make the crust, mix the graham cracker crumbs and brown sugar together in a bowl. Stir in the melted butter until thoroughly blended. Press the mixture evenly into the bottom of the prepared pan., Bake in preheated oven until golden brown, about 8 minutes. Remove pan from oven and cool on a rack., To make the filling, place the cream cheese in a mixing bowl; beat until creamy, about 2 minutes. Continue beating while gradually adding 1 cup sugar. Beat until sugar is thoroughly blended. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, and sour cream until well blended., Beat the egg whites in a clean bowl until soft peaks form. Continue beating while gradually adding 1/3 cup sugar in a slow stream, until stiff peaks form. Do not overbeat. Gently fold 1/3 of the meringue into the cream cheese mixture. Repeat twice more with remaining meringue, mixing carefully to not deflate the egg whites, until no meringue streaks remain. Pour the filling into the prepared pan, and place in a large baking pan. Pour hot (not boiling) water into the baking pan up to 1 inch on the sides of the springform pan., Bake in preheated oven until the top is almost set, 50-55 minutes. Turn off the heat, prop the oven door open about 2 inches, and allow cake to rest in the oven until completely set, about 1 hour longer. Refrigerate at least 4 hours, or overnight before serving., To make the topping, place 1 cup blueberries and sugar in a saucepan; cook over medium heat until berries begin to break, 6-8 minutes. While still hot, strain the berries through a sieve or cheesecloth placed over a bowl, reserving the juice. Discard berry pulp. Allow the juice to cool., Mix remaining 2 cups blueberries and lemon juice together in a large bowl. Stir in the strained blueberry juice. Just before serving, pour the blueberry topping over the cheesecake.	503 kcal	47 g	157 mg	1 g	9 g	19 g	306 mg	37 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bars	The Best Lemon Bars	https://www.allrecipes.com/recipe/10294/the-best-lemon-bars/	4.5	50.0	15.0	35.0	These lemon bars are easy to make with fresh lemons and simple ingredients you probably already have for a deliciously rich and tart treat.	2 cups all-purpose flour, 1 cup butter, softened, 0.5 cup white sugar, 1.5 cups white sugar, 0.25 cup all-purpose flour, 4 eggs, 2 lemons, juiced	Preheat the oven to 350 degrees F (175 degrees C)., To make the crust: Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined; press into the bottom of an ungreased 9x13-inch pan., Bake in the preheated oven until firm and golden, about 15 minutes. Meanwhile, make the filling: Whisk remaining 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Whisk in eggs, then lemon juice until smooth; pour filling over the baked crust., Bake in the preheated oven for 20 minutes. Set the pan aside to cool completely; the bars will firm up as they cool. When cooled, cut into uniform squares.	175 kcal	26 g	20 mg	0 g	1 g	5 g	55 mg	NaN	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Cream Cheese Bars	https://www.allrecipes.com/recipe/237181/lemon-cream-cheese-bars/	4.3	125.0	15.0	30.0	This lemon cream cheese bar recipe features layers of crescent roll dough filled with sweetened cream cheese flavored with lemon zest and juice.	cooking spray, 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided, 2 lemons, zested and juiced, divided, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 tablespoons butter, melted, 3 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray., Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges., Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish., Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter., Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes., Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.	171 kcal	15 g	23 mg	0 g	3 g	6 g	209 mg	7 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Chef John's Lemon Bars	https://www.allrecipes.com/recipe/232799/chef-johns-lemon-bars/	4.8	100.0	20.0	50.0	These shortbread crust lemon bars are Chef John's recipe for intensely flavored custard atop a crisp, sweet, buttery cookie layer reminiscent of pie.	1 cup all-purpose flour, 0.5 cup unsalted butter at room temperature, 0.25 cup confectioners' sugar, 0.25 teaspoon vanilla extract, 0.25 teaspoon salt, 2 large eggs, 1 large egg yolks, 1 cup white sugar, 2 tablespoons all-purpose flour, 0.25 cup freshly squeezed lemon juice, 1 tablespoon freshly grated lemon zest, 1 teaspoon confectioners' sugar, or to taste	Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish., Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust., Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside., Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust., Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars., Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar.	153 kcal	22 g	51 mg	0 g	2 g	4 g	47 mg	15 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Square Bars	https://www.allrecipes.com/recipe/25091/lemon-square-bars/	4.4	70.0	20.0	50.0	A traditional lemon bar. These can be dressed up by adding a layer of meringue too!	2 cups sifted all-purpose flour, 1 cup confectioners' sugar, 1 cup butter, melted, 4 eggs, 2 cups white sugar, 1 teaspoon baking powder, 0.25 cup all-purpose flour, 0.625 cup lemon juice	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan., In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan., Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven., Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.	208 kcal	31 g	51 mg	0 g	2 g	5 g	82 mg	22 g	9 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Pie Bars	https://www.allrecipes.com/recipe/11458/lemon-pie-bars/	4.5	0.0	NaN	NaN	Tangy lemon filling on a buttery short bread crust. This is a really easy recipe that my mom made before the lemon bar 'rage' was on!	2.25 cups all-purpose flour, 0.5 cup confectioners' sugar, 1 cup butter, softened, 4 eggs, 1.5 cups white sugar, 0.5 cup lemon juice, 1 tablespoon lemon zest	Preheat oven to 350 degrees F (175 degrees C)., Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan., Bake 15 to 20 minutes or until golden brown., Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust., Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.	136 kcal	18 g	39 mg	0 g	2 g	4 g	50 mg	11 g	7 g	0 g	32 servings	NaN	NaN
Africa	NaN	Lemon Bars	NaN	https://www.allrecipes.com/article/do-lemon-bars-need-to-be-refrigerated/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Curd Bars	https://www.allrecipes.com/recipe/233813/lemon-curd-bars/	4.7	55.0	10.0	35.0	Using a prepared lemon curd makes baking tangy, fruity lemon bars so easy you can whip up a batch anytime. Coconut and almonds add extra richness and texture.	1 cup butter, softened*, 1 cup sugar, 2.5 cups Pillsbury BEST® All Purpose Flour, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 2 (10 ounce) jars Dickinson's® Lemon Curd, 0.75 cup flaked coconut, 0.5 cup almonds, chopped, 1 tablespoon powdered sugar	Heat oven to 350 degrees F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan., Bake 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd., Bake additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.	244 kcal	34 g	39 mg	1 g	2 g	6 g	124 mg	10 g	11 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lime Bars	https://www.allrecipes.com/recipe/223532/lime-bars/	4.2	180.0	25.0	35.0	If you love lemon bars, try these delicious lime bars. They're similar, but they have the bite of fresh lime juice and grated lime peel. Fun to take to a picnic or just make anytime.	2 cups all-purpose flour, 0.5 cup confectioners' sugar, 0.5 teaspoon salt, 1 cup butter, 4 eggs, 0.33333334326744 cup lime juice, 0.25 cup all-purpose flour, 2 cups white sugar, 2 teaspoons grated lime peel, or more to taste, 0.5 teaspoon baking powder, 1 drop green food coloring, or as desired, 1.5 cups confectioners' sugar, 1 tablespoon lime juice, 1 teaspoon grated lime peel	Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish., Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish., Bake crust in the preheated oven for 10 minutes., Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust., Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly., Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.	153 kcal	24 g	34 mg	0 g	2 g	3 g	84 mg	18 g	6 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Bars	Best Lemon Squares	https://www.allrecipes.com/recipe/241432/best-lemon-squares/	4.5	90.0	15.0	45.0	Lemony custard is baked on top of a simple crust in this recipe for the best lemon squares that has been passed down through many generations.	cooking spray, 2 cups all-purpose flour, 1 cup cold butter, 0.5 cup confectioners' sugar, 2 cups white sugar, 4 eggs, 0.25 cup all-purpose flour, 0.25 cup lemon juice, or more to taste, 1 teaspoon baking powder, 1 teaspoon lemon zest, or to taste, confectioners' sugar for dusting	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray., Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish., Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature., Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust., Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.	398 kcal	58 g	103 mg	1 g	5 g	10 g	163 mg	39 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bars	Bake Sale Lemon Bars	https://www.allrecipes.com/recipe/10756/bake-sale-lemon-bars/	4.3	60.0	15.0	45.0	They are very, very easy to make, and really fabulously delicious.	1.5 cups all-purpose flour, 0.66666668653488 cup confectioners' sugar, 0.75 cup butter or margarine, softened, 3 eggs, 1.5 cups white sugar, 3 tablespoons all-purpose flour, 0.25 cup lemon juice, 0.33333334326744 cup confectioners' sugar for decoration	Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan., Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan., Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust., Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.	107 kcal	16 g	26 mg	0 g	1 g	3 g	33 mg	12 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Bars	Graham Moist Lemon Bars	https://www.allrecipes.com/recipe/11001/graham-moist-lemon-bars/	3.5	0.0	NaN	NaN	When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.	1.75 cups graham cracker crumbs, 7 tablespoons butter, softened, 2 tablespoons white sugar, 5 eggs, 3 cups white sugar, 6 tablespoons all-purpose flour, 0.5 cup lemon juice, 0.33333298563957 cup confectioners' sugar for decoration	Preheat oven to 350 degrees F (175 degrees C)., Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes., Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown., Dust the top with confectioners' sugar. After cooling, cut into squares.	248 kcal	46 g	64 mg	0 g	3 g	3 g	101 mg	40 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Cheesecake Bars	https://www.allrecipes.com/recipe/265432/lemon-cheesecake-bars/	4.5	215.0	10.0	40.0	These creamy lemon cheesecake bars are even smoother than regular lemon bars and made 100% from scratch starting with a simple shortbread cookie crust.	1.5 cups shortbread cookie crumbs, 1 cup all-purpose flour, 0.5 cup brown sugar, 0.5 cup cold butter, 2 (8 ounce) packages cream cheese, softened, 2 cups white sugar, 4 eggs, 4 tablespoons all-purpose flour, 0.5 cup lemon juice, 3 tablespoons lemon zest, 0.5 teaspoon baking powder, 4 teaspoons confectioners' sugar	Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil., Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan., Bake in the preheated oven for 15 minutes., Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust., Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.	411 kcal	53 g	96 mg	0 g	6 g	11 g	234 mg	36 g	21 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Easy Lemon Bars	https://www.allrecipes.com/recipe/10921/easy-lemon-bars/	4.4	50.0	20.0	30.0	The bars are great and easy to make hope you like them.	1 (18.25 ounce) package lemon cake mix with pudding, 1 egg, 0.5 cup vegetable oil, 1 (8 ounce) package cream cheese, 0.33333298563957 cup white sugar, 1 tablespoon lemon juice	Preheat oven to 350 degrees F (175 degrees C)., Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan., Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top., Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.	284 kcal	30 g	38 mg	0 g	4 g	6 g	296 mg	20 g	17 g	0 g	15 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Bars	https://www.allrecipes.com/recipe/9842/lemon-bars-i/	4.3	40.0	15.0	25.0	This recipe levels up by putting lemon bars onto a shortbread base, blending two great ideas into one delightful treat.	1 cup all-purpose flour, 0.25 cup confectioners' sugar, 0.25 cup butter, 1 cup white sugar, 2 tablespoons all-purpose flour, 0.5 teaspoon baking powder, 2 large eggs, 3 tablespoons lemon juice, 1 tablespoon lemon zest, 0.33333334326744 cup confectioners' sugar for decoration	Preheat the oven to 350 degrees F (175 degrees C)., Mix 1 cup flour and 1/4 cup confectioners sugar in a medium bowl. Melt butter and stir into flour mixture. Press evenly into an 8x8-inch baking dish., Bake in the preheated oven for 20 minutes., While crust bakes, make topping: Mix 1 cup white sugar, 2 tablespoons flour, and baking powder in a large bowl. Beat eggs and add to mixture, stirring well. Add lemon juice and zest; mix well. Pour over crust., Bake in the preheated oven for 25 minutes. Cool slightly, then cut into squares while warm; dust with confectioners' sugar.	133 kcal	24 g	31 mg	0 g	2 g	2 g	45 mg	17 g	4 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Luscious Lemon Snaps	https://www.allrecipes.com/recipe/11605/luscious-lemon-snaps/	3.8	0.0	NaN	NaN	This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.	2.5 cups all-purpose flour, 1.5 cups white sugar, 2 teaspoons baking soda, 0.25 teaspoon salt, 2 tablespoons lemon zest, 0.75 cup vegetable oil, 0.5 cup fresh lemon juice, 2 teaspoons vanilla extract	Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets., In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms., Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.	159 kcal	23 g	NaN	0 g	1 g	1 g	130 mg	13 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Bake-Sale-Worthy Lemon Bars	https://www.allrecipes.com/recipe/273051/bake-sale-worthy-lemon-bars/	4.4	90.0	20.0	40.0	The next time you need something amazing to contribute to a bake sale, or maybe just a last-minute birthday party, try this simple lemon bars recipe.	1.5 cups all-purpose flour, 0.33333334326744 cup powdered sugar, 0.75 cup butter, softened, 1.5 cups white sugar, 3 eggs, 0.25 cup lemon juice, 3 tablespoons all-purpose flour, 0.33333334326744 cup powdered sugar	Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan., Combine 1 1/2 cups flour, 1/3 cup powdered sugar, and butter in a bowl. Pat dough into the prepared pan to form a crust., Bake crust in the preheated oven for 20 minutes. Remove from the oven and leave oven on., Whisk white sugar, eggs, lemon juice, and 3 tablespoons flour together in a bowl and pour filling over crust., Bake in the hot oven until set, 20 to 25 minutes., Remove from oven and cool completely, about 30 minutes. Dust with powdered sugar and cut into 16 bars.	232 kcal	34 g	58 mg	0 g	3 g	6 g	75 mg	24 g	10 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Tart Lemon Triangles	https://www.allrecipes.com/recipe/20384/tart-lemon-triangles/	4.6	35.0	NaN	35.0	Lemon bars with both lemon juice and lemon zest, baked in a pie plate. Garnish with whipped cream and strawberries, if desired.	0.375 cup butter, 0.25 cup confectioners' sugar, 1 cup all-purpose flour, 3 eggs, 1 cup white sugar, 1 tablespoon grated lemon zest, 0.25 cup lemon juice, 3 tablespoons all-purpose flour, 2 tablespoons confectioners' sugar for dusting	Preheat oven to 350 degrees F (175 degrees C)., Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate., Bake 12 to 15 minutes, until golden., Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust., Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.	291 kcal	46 g	93 mg	1 g	4 g	6 g	88 mg	31 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Curd Bars with Coconut	https://www.allrecipes.com/recipe/11384/lemon-curd-bars-with-coconut/	4.6	0.0	NaN	NaN	This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!	1 cup unsalted butter, 2 cups all-purpose flour, 1 cup white sugar, 0.5 teaspoon baking soda, 1 (10 ounce) jar lemon curd, 0.66666668653488 cup flaked coconut, 0.5 cup toasted and chopped almonds	Preheat oven to 375 degrees F (190 degrees C)., In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs, Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly., Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd., Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.	122 kcal	16 g	18 mg	1 g	1 g	4 g	25 mg	10 g	6 g	0 g	40 servings	NaN	NaN
Africa	NaN	Lemon Bars	Blueberry-Lemon Crumb Bars	https://www.allrecipes.com/recipe/25028/blueberry-lemon-crumb-bars/	4.0	40.0	20.0	20.0	Blueberry bars with a cookie crust and streusel topping. Rich in buttery goodness.	2 cups all-purpose flour, 2 tablespoons white sugar, 2 teaspoons lemon zest, 1 pinch salt, 0.5 cup butter, chilled and diced, 1 egg, 1 teaspoon vanilla extract, 2 cups fresh blueberries, 0.25 cup white sugar, 0.125 teaspoon ground nutmeg, 5 tablespoons butter, softened, 0.5 cup packed brown sugar, 0.75 cup all-purpose flour, 0.25 cup confectioners' sugar for dusting	Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan., Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan., Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly., Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer., Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.	152 kcal	22 g	24 mg	1 g	2 g	4 g	49 mg	10 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Oatmeal Bars	https://www.allrecipes.com/recipe/282080/lemon-oatmeal-bars/	4.0	195.0	10.0	35.0	Satisfy your dessert cravings for tangy lemon bars and chewy oatmeal cookies with this best-of-both-worlds lemon oatmeal bar recipe.	cooking spray, 1 cup brown sugar, 0.5 cup unsalted butter, softened, 1.3333333730698 cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking powder, 0.5 teaspoon salt, 1 (14 ounce) can condensed milk, 0.25 cup lemon juice, 1 teaspoon lemon extract, 1 teaspoon almond extract	Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray., Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan., Bake in the preheated oven until golden brown, about 15 minutes., While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl., Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture., Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes., Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.	224 kcal	34 g	24 mg	1 g	4 g	5 g	178 mg	22 g	8 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Poppy Seed-Lemon Bars	https://www.allrecipes.com/recipe/278663/poppy-seed-lemon-bars/	NaN	65.0	15.0	50.0	The bright flavor of lemon combined with poppy seeds really kicks the traditional lemon bar up a notch, resulting in vibrant, fresh tasting, and pleasantly sweet bars.	cooking spray, 0.5 cup butter, softened, 0.25 cup confectioners' sugar, 1 cup all-purpose flour, 0.25 teaspoon salt, 0.125 teaspoon ground cardamom, 1 tablespoon poppy seeds, 1.5 cups white sugar, 3 large eggs, 0.33333334326744 cup freshly squeezed lemon juice, 2 teaspoons lemon zest, 0.5 cup all-purpose flour, 1 tablespoon confectioners' sugar, or as needed	Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray., Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands., Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes., While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined., As soon as the crust comes out of the oven, pour the filling into it and return to the oven., Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.	193 kcal	31 g	50 mg	0 g	3 g	4 g	91 mg	21 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Blueberry Lemon Bars with Meringue Topping	https://www.allrecipes.com/recipe/279159/blueberry-lemon-bars-with-meringue-topping/	NaN	305.0	15.0	50.0	Wonderful things happen when tart lemon bars meet up with fresh blueberries and are smothered with a delicious meringue topping.	1.5 cups all-purpose flour, 0.5 cup almond flour, 0.125 teaspoon salt, 0.5 cup white sugar, 4 tablespoons unsalted butter, at room temperature, 4 tablespoons butter-flavored shortening, 0.25 teaspoon almond extract, 2 cups white sugar, 1 cup all-purpose flour, sifted, 1 cup freshly squeezed lemon juice, 0.25 cup honey, 6 large eggs - at room temperature, separated, divided, 2.5 tablespoons lemon zest, or to taste, 0.25 teaspoon baking soda, 1.5 cups fresh blueberries, or to taste, 2 large egg whites, 0.5 cup white sugar, 0.25 teaspoon cream of tartar, 0.125 teaspoon fine salt	Combine flour, almond flour, and salt for crust in a bowl., Combine sugar, butter, shortening, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until light and somewhat fluffy. Add dry ingredients on low speed until just mixed, about 1 minute; do not overmix., Drop dough into a 9x13-inch glass baking dish and flatten with floured hands, building up a 1/2-inch edge on the sides so the filling doesn't stick to the dish. Transfer to the refrigerator to chill for at least 30 minutes., Preheat the oven to 350 degrees F (175 degrees C)., Remove crust from the refrigerator and bake on the center rack of the preheated oven until golden at the edges and pale golden in the center, 45 to 60 minutes. Remove from the oven and let sit on a wire rack until completely cool, about 30 minutes. Reduce oven heat to 300 degrees F (150 degrees C)., While the crust is cooling, combine sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda for filling in a bowl. Whisk briefly to combine, but don't overmix because we don't want to over-aerate the filling. Set aside 2 remaining egg whites for the meringue topping., Spread blueberries over the cooled crust, then pour filling over top., Bake in the 300 degrees F (150 degrees C) oven, checking frequently, until filling is set, 40 to 50 minutes. Remove from the oven, turn oven off, and let cool to room temperature on a wire rack, about 30 minutes., Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high, or 525 degrees F (274 degrees C)., Combine 2 reserved egg whites from the filling with 2 egg whites, sugar, cream of tartar, and salt for meringue in the top of a double boiler over simmering water. Whisk frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is hot, 2 to 3 minutes., Remove egg white mixture from the heat and beat with an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until meringue holds stiff, but spreadable, peaks. Spread and swirl meringue on top of the cooled blueberry bars., Set the lemon bars under the preheated broiler until meringue is evenly toasted and golden brown, about 30 to 60 seconds; do not walk away., Cut into 24 squares or triangles and refrigerate until chilled, about 3 hours.	233 kcal	41 g	52 mg	1 g	4 g	2 g	60 mg	29 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Luscious Lemon Triangles	https://www.allrecipes.com/recipe/240324/luscious-lemon-triangles/	4.7	125.0	25.0	40.0	These lemony treats use lemon zest and fresh lemon juice to deliver a high-quality version of a classic dessert.	2 cups sifted all-purpose flour, 1 cup confectioners' sugar, 1 tablespoon lemon zest, 1 cup butter, softened, 4 eggs, 2 cups white sugar, 0.25 cup all-purpose flour, 1 teaspoon baking powder, 5 fluid ounces fresh lemon juice, 1 tablespoon lemon zest, 0.25 cup confectioners' sugar, or as needed	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil., Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish., Bake in preheated oven until golden brown, 15 to 20 minutes., Beat eggs in the bowl of a stand mixer until lightened in color., Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust., Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes., Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.	107 kcal	16 g	26 mg	0 g	1 g	3 g	43 mg	12 g	4 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Bars with Coconut	https://www.allrecipes.com/recipe/282082/lemon-bars-with-coconut/	3.5	200.0	15.0	35.0	Coconut plays an important role in this lemon bar recipe, but it doesn't overpower the deliciously tart lemon flavor.	2 cups all-purpose flour, 1 cup cold butter, cut into pieces, 0.5 cup powdered sugar, 2 cups white sugar, 1 cup flaked coconut, 0.25 cup all-purpose flour, 4 large eggs, 2 medium lemons, zested and juiced, 0.25 teaspoon baking powder, 2 tablespoons powdered sugar, or to taste	Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with parchment paper., Combine flour, butter, and powdered sugar for crust in a food processor; pulse until fine crumbles form. Press into the prepared pan., Bake crust in the preheated oven for 15 minutes., Meanwhile, combine sugar, coconut, flour, eggs, lemon zest, lemon juice, and baking powder in a bowl., Remove crust from the oven and pour filling over top. Return to the oven and bake until just golden around the edges, 20 to 25 minutes more., Remove from the oven and let cool, about 30 minutes. Place in the refrigerator until completely chilled, about 2 hours. Dust with powdered sugar and cut into 24 bars.	215 kcal	31 g	51 mg	1 g	3 g	6 g	81 mg	21 g	10 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Bar Peeps	https://www.allrecipes.com/recipe/241815/lemon-bar-peeps/	3.5	110.0	15.0	35.0	Love the pretty Peeps, but would rather eat a lemon bar? No problem, thanks to this delicious recipe for lemon bar Peeps!	1 cup butter, softened, 0.5 cup white sugar, 2 cups all-purpose flour, 1 teaspoon cornstarch, 1.3333333730698 cups white sugar, 0.66666668653488 cup lemon juice, 0.66666668653488 cup all-purpose flour, 4 large eggs, 1 tablespoon lemon zest, 1 tablespoon mini chocolate chips	Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper., Beat butter and 1/2 cup sugar together in a bowl with an electric mixer until creamy. Add 2 cups flour and cornstarch; beat until mixture forms a dough. Press dough into the bottom of the prepared baking dish., Bake in the preheated oven until crust is light golden brown, 10 to 12 minutes., Beat 1 1/3 cups sugar, lemon juice, 2/3 cup flour, eggs, and lemon zest together in a bowl with an electric mixer until smooth. Pour lemon mixture over crust., Bake in the oven until lemon mixture is set, 25 to 30 minutes. Cool to room temperature before removing from baking dish. Cut into desired "Peep" shapes using shaped cookie cutters. Place 2 mini chocolate chips onto each "Peep" to create "eyes."	581 kcal	81 g	154 mg	1 g	8 g	16 g	200 mg	47 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Raspberry Crumb Bars	https://www.allrecipes.com/recipe/284775/lemon-raspberry-crumb-bars/	5.0	80.0	20.0	30.0	These not-too-sweet lemon-raspberry crumb bars, with an in-your-face lemon flavor, are a quick dessert to make anytime.	1.5 cups all-purpose flour, 0.33333334326744 cup powdered sugar, 0.5 teaspoon salt, divided, 0.75 cup unsalted butter, cut into 1/2-inch cubes, 1 cup white sugar, 2 large eggs, at room temperature, 0.25 cup lemon juice, 2 tablespoons lemon zest, 2 tablespoons all-purpose flour, 0.25 teaspoon baking powder, 6 ounces fresh raspberries	Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square pan with enough parchment paper to have overhang on all sides., Mix together 1 1/2 cups flour, powdered sugar, and 1/4 teaspoon salt in a large bowl until combined. Cut in butter until mixture resembles coarse crumbs. Measure out 1/2 cup of the crumb mixture and set aside to use for the topping. Press remaining crumb mixture firmly and evenly into the bottom of the prepared pan., Bake crust in the preheated oven for 10 minutes., While crust bakes, prepare filling: Mix together white sugar, eggs, lemon juice, lemon zest, 2 tablespoons flour, baking powder, and remaining 1/4 teaspoon salt in a large bowl until well combined., Remove crust from oven and scatter raspberries evenly over top. Pour filling evenly over the raspberries, then sprinkle reserved 1/2 cup crumb mixture randomly over top., Place pan back into the oven and bake until bars are set, 20 to 25 minutes. Allow bars to cool completely in the pan, 30 to 45 minutes. Use the parchment overhang to remove from the pan and cut into 9 bars.	349 kcal	47 g	82 mg	2 g	4 g	10 g	161 mg	28 g	17 g	0 g	9 servings	NaN	NaN
Africa	NaN	Lemon Bars	Cream Cheese Lemon Bars	https://www.allrecipes.com/recipe/282076/cream-cheese-lemon-bars/	4.0	130.0	20.0	30.0	A lemony cream cheese filling is baked between sheets of crescent roll dough in this easy recipe for divine-tasting lemon cheesecake bars.	cooking spray, 3 tablespoons white sugar, 2 medium lemons, zested and juiced, divided, 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 tablespoons unsalted butter, melted	Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch dish with aluminum foil and spray with cooking spray., Mix 3 tablespoons sugar with 1/4 of the lemon zest; set aside., Unroll one piece of crescent dough and press in the bottom of the prepared dish, stretching dough to the edges., Mix lemon juice and remaining lemon zest in a large bowl. Add cream cheese and 1/2 cup white sugar; beat with an electric mixer until smooth and creamy. Spread over the crescent dough in the pan., Unroll the second piece of crescent dough and layer over the cream cheese mixture, gently stretching dough to the edges. Brush melted butter on top and sprinkle with reserved sugar-lemon zest mixture., Bake in the preheated oven until top is golden brown, about 30 minutes., Remove from the oven and cool on a wire rack for 20 minutes. Lift lemon bars from the baking dish using the foil; transfer to a cutting board. Cut into 24 squares, leaving bars on the foil. Lift the foil and transfer the bars back into the baking dish. Refrigerate until chilled, at least 1 hour.	171 kcal	15 g	23 mg	0 g	3 g	6 g	202 mg	7 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Dream Bars	https://www.allrecipes.com/recipe/15111/lemon-dream-bars/	4.2	0.0	NaN	NaN	This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.	0.33300000429153 cup butter, 1 cup all-purpose flour, 2 tablespoons white sugar, 2 eggs, beaten, 0.5 cup packed brown sugar, 0.75 cup flaked coconut, 0.5 cup chopped walnuts, 0.25 teaspoon salt, 0.25 teaspoon baking powder, 0.5 teaspoon vanilla extract, 2 teaspoons lemon zest, 2 tablespoons lemon juice, 1 cup sifted confectioners' sugar	Preheat oven to 350 degrees F (175 degrees)., In a medium bowl, stir together the 2 tablespoons of sugar with the 1 cup of flour. Cut in the 1/3 cup of butter until mixture is coarse crumbs. Press firmly into the bottom of a 9x9 inch baking pan. Bake for 10 to 15 minutes in the preheated oven. Set aside to cool., In the same bowl, stir together the sugar, salt, and baking powder. Add the eggs and vanilla, mix well. Stir in the coconut and chopped nuts until everything is coated. Spread the mixture evenly over the baked crust. Return to the oven to bake for an additional 25 to 30 minutes., To make the icing, combine the lemon zest, lemon juice and confectioners' sugar. Beat until smooth. Pour and spread over the top of the bars as soon as they come out of the oven. Cool for 15 minutes before cutting into bars.	233 kcal	33 g	45 mg	1 g	3 g	5 g	123 mg	23 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bars	Strawberry Lemon Bars	https://www.allrecipes.com/recipe/282079/strawberry-lemon-bars/	5.0	210.0	20.0	40.0	Strawberry lemon bars with a lemon zest crust are a delicious sweet treat that will become a family tradition.	2 cups all-purpose flour, 0.25 cup powdered sugar, 2 tablespoons cornstarch, 2 teaspoons lemon zest, 0.125 teaspoon salt, 0.25 cup unsalted butter, cut into chunks, 2 tablespoons vegetable oil, 1 cup chopped fresh strawberries, 1.3333333730698 cups white sugar, 0.33333334326744 cup all-purpose flour, 0.25 cup lemon juice, 4 large eggs, 0.125 teaspoon salt, 2 tablespoons powdered sugar	Preheat the oven to 350 degrees F (175 degrees C)., Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish., Bake in the preheated oven until golden brown, about 20 minutes., While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine., Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes., Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.	209 kcal	36 g	54 mg	1 g	4 g	3 g	55 mg	20 g	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Blueberry Lemon Cheesecake Bars	https://www.allrecipes.com/recipe/282081/blueberry-lemon-cheesecake-bars/	NaN	280.0	25.0	45.0	Take plain old lemon bars to new heights with a creamy cheesecake filling and fresh, fruity blueberries.	0.5 (14.4 ounce) package graham crackers, coarsely broken, 3 tablespoons white sugar, 0.75 teaspoon ground cinnamon, 6 tablespoons unsalted butter, melted, 3 (8 ounce) packages cream cheese, at room temperature, 0.75 cup white sugar, 3 medium lemons, zested and juiced, 3 large eggs, 2.5 cups fresh blueberries	Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of an 8-inch square baking pan. Place parchment paper over the top of the pan and press down at the corners so you have a slight overhang., Combine graham crackers, sugar, and cinnamon for crust in the bowl of a food processor; process until combined and has the consistency of bread crumbs. Pour melted butter in slowly and pulse a couple of times to fully incorporate; the mixture will look like wet sand. Scrape into the prepared baking pan and pat firmly with the bottom of a glass., Bake in the preheated oven until set, about 12 minutes., Combine cream cheese, sugar, lemon zest, and lemon juice for filling in the bowl of a food processor; pulse until well combined. Add eggs, one at a time, blending to combine between each addition; process until smooth., Remove crust from the oven. Pour filling on top and sprinkle evenly with blueberries; they will sink slightly into the filling, this is okay., Bake until filling is mostly set and only slightly jiggly in the center, about 45 minutes. Remove from the oven and let cool completely, about 30 minutes. Refrigerate until set, at least 3 hours., Remove from the pan using the parchment lining and slice into 12 bars.	314 kcal	28 g	93 mg	2 g	6 g	13 g	216 mg	18 g	21 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Easy Lemon Cheesecake Bars	https://www.allrecipes.com/recipe/282078/easy-lemon-cheesecake-bars/	5.0	250.0	15.0	25.0	A sweet mixture of lemon pie filling and cream cheese is baked between sheets of crescent roll dough in this simple recipe for lemon cheesecake bars.	2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®), 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 0.5 (21 ounce) can Lemon Pie Filling, 1 medium lemon, zested and juiced, 1.5 teaspoons vanilla extract, 4 tablespoons unsalted butter, melted, 1 tablespoon white sugar, or to taste, 2 tablespoons confectioners' sugar, or to taste	Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper., Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside., Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar., Bake in the preheated oven until golden brown, about 25 minutes., Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight., Dust with confectioners' sugar and cut into 24 bars.	221 kcal	22 g	42 mg	0 g	3 g	7 g	212 mg	15 g	13 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Perfect Lemon Squares	https://www.allrecipes.com/recipe/160093/perfect-lemon-squares/	4.0	165.0	10.0	35.0	Almonds and coconut make these lemon bars just about perfect.	1.3333333730698 cups all-purpose flour, 0.25 cup white sugar, 1 tablespoon lemon zest, 0.25 cup ground almonds, 0.5 cup softened butter, 0.5 cup brown sugar, 0.25 cup white sugar, 1 tablespoon all-purpose flour, 1 teaspoon baking powder, 2 eggs, 0.33333334326744 cup flaked coconut, toasted, 2 tablespoons lemon zest, 0.25 cup lemon juice	Preheat an oven to 350 degrees F (175 degrees C)., Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish., Bake in the preheated oven until the crust is golden brown, about 20 minutes., While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust., Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.	228 kcal	31 g	51 mg	1 g	3 g	6 g	116 mg	18 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Squares III	https://www.allrecipes.com/recipe/26161/lemon-squares-iii/	4.0	75.0	25.0	50.0	These squares have a nice lemony taste to them for all of the lemon lovers.	1.5 cups all-purpose flour, 0.25 cup white sugar, 0.5 cup butter, 2 eggs, 3 tablespoons lemon juice, 1 cup white sugar, 2 tablespoons all-purpose flour, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 1 cup flaked coconut, 1.5 cups confectioners' sugar, 2 tablespoons butter, softened, 4 teaspoons lemon juice	Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 1 1/2 cups flour, 1/4 cup sugar and 1/2 cup butter until the mixture is mealy. Press into the bottom of an ungreased 9x9 inch pan., Bake for 20 minutes in the preheated oven, or until golden. In a medium bowl, beat eggs until light, and stir in the 3 tablespoons of lemon juice. Combine 1 cup sugar, 2 tablespoons flour, baking powder and salt (if desired); whisk into the eggs. Stir in the coconut. Pour over the baked crust and spread evenly., Bake for 25 to 30 minutes in the preheated oven, until center is set and bars are golden. Cool and frost. To make the frosting: In a small bowl, stir together the confectioners' sugar and 2 tablespoons butter. Mix in the lemon juice 1 teaspoon at a time as needed for desired spreading consistency. Spread over cooled bars.	109 kcal	18 g	19 mg	0 g	1 g	3 g	54 mg	13 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Bars	Chipotle Lemon Bars	https://www.allrecipes.com/recipe/110941/chipotle-lemon-bars/	4.0	95.0	30.0	65.0	For those who like the spicy side of life chipotle chile powder adds sweet heat to everyone's favorite lemon bars.	2 cups all-purpose flour, 1 cup butter or margarine, chilled, 0.5 cup confectioners' sugar, 0.5 teaspoon chipotle chile powder, 0.33333334326744 cup apricot preserves, or preserves of your choice, 0.5 teaspoon chipotle chile powder, 4 eggs, 1.75 cups white sugar, 0.375 cup lemon juice, 0.33333334326744 cup all-purpose flour, 1 teaspoon baking powder, 0.25 teaspoon salt, 0.33333334326744 cup confectioners' sugar for dusting, 0.5 teaspoon chipotle chile powder	Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square pan., Combine 2 cups flour, butter, 1/2 cup confectioners' sugar, and 1/2 teaspoon chipotle chile powder in a food processor; pulse until mixture resembles coarse crumbs. Press the mixture into the prepared pan., Bake in preheated oven for 30 minutes, or until firm and golden. Remove from oven and allow to cool at least 20 minutes in the pan., Reduce the oven temperature to 325 degrees F (165 degrees C)., In a small bowl, whisk together the preserves and 1/2 teaspoon chipotle chile powder; spread over the cooled crust. Whip eggs with a wire whisk until foamy. Beat in sugar, lemon juice, and salt until the sugar has dissolved. Sift together 1/3 cup flour and baking powder; whisk into eggs until smooth. Pour onto the preserve-topped crust., Bake in preheated oven an additional 35 to 40 minutes, until the center of the egg mixture has set. Sift together 1/3 cup confectioners' sugar with 1/2 teaspoon chipotle powder, and sprinkle over hot lemon bars. Cool completely before cutting into bars.	314 kcal	47 g	77 mg	1 g	4 g	8 g	169 mg	31 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Bars	Lemon Squares I	https://www.allrecipes.com/recipe/9735/lemon-squares-i/	4.3	0.0	NaN	NaN	These lemon-walnut bars are a perfect treat for a hot summer day--or any time you want a blast of citrus sunshine.	1 cup unsalted butter, 2 cups sifted all-purpose flour, 0.5 cup sifted confectioners' sugar, 2 cups white sugar, 4 eggs, 1 lemon, 6 tablespoons lemon juice, 0.5 teaspoon baking powder, 1.5 cups chopped walnuts, 1 tablespoon all-purpose flour	Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch pan., To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and confectioners' sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes., In a medium bowl, beat the eggs and sugar. Grate the rind of the lemon and add the rind, along with 6 tablespoons of lemon juice, to the egg mixture. Sprinkle 1 tablespoon of flour and the baking powder over the mixture. Fold in the nuts and mix until well blended. Pour the lemon mixture into the crust., Bake for another 35 minutes, until filling is set. Let cool before cutting.	243 kcal	29 g	51 mg	1 g	3 g	6 g	23 mg	20 g	13 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Bars	Gluten Free Lemon Coconut Poppy Seed Bars	https://www.allrecipes.com/recipe/241047/gluten-free-lemon-coconut-poppy-seed-bars/	2.0	0.0	NaN	NaN	These lemon coconut poppy seed bars made with applesauce and coconut flour are a gluten-free dessert everyone will love.	0.5 cup coconut flour, 0.25 cup almond flour, 2 tablespoons granulated sugar, 0.25 teaspoon kosher salt, 0.25 cup shredded toasted coconut, 0.25 teaspoon poppy seeds, Zest of 1 lemon, 2 tablespoons unsalted butter, melted, 2 tablespoons Mott's® Original Applesauce, 1 large egg yolk, 4 large eggs, 0.33333334326744 cup lemon juice, Zest of 2 lemons, 0.25 cup Mott's® Original or Natural Applesauce, 0.5 cup granulated sugar, 0.25 cup cornstarch, Powdered sugar, Poppy seeds	Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan., Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest., Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust., Press the crust evenly across the bottom of the prepared baking pan., Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.), While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended., Whisk in the sugar and cornstarch., Pour the filling over the baked crust and return the pan to the oven., Bake for 25-30 minutes more, until the filling is set., Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack., Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars., Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.	104 kcal	13 g	63 mg	1 g	2 g	2 g	49 mg	9 g	5 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Swirled Citrus Butter Cookies	https://www.allrecipes.com/recipe/8507720/swirled-citrus-butter-cookies/	3.0	125.0	25.0	10.0	These citrus-spiked twists get their tints from matcha powder (finely ground green tea leaves) and ground turmeric.	0.5 cup butter, softened, 0.5 cup sugar, 0.5 teaspoon vanilla extract, 0.5 teaspoon kosher salt, 1 large egg white, 1.5 cups flour, 1 teaspoon lime zest, 0.25 teaspoon matcha powder, 1 teaspoon lemon zest, 0.25 teaspoon turmeric, coarse sugar for decorating	Stir together butter, sugar, vanilla, and salt in a large bowl. Mix with an electric mixer at low speed until ingredients start to combine, about 30 seconds. Continue beating at medium speed until mixture is fluffy, light in color, and clings to sides of the bowl. Scrape down sides of bowl., Add egg white and mix until well incorporated. Add flour and continue mixing at low speed until most of the flour is incorporated, about 30 seconds. Increase speed to medium until dough comes together., Divide dough into 2 bowls. Mix lime zest and matcha powder into 1 dough portion for the green dough, and lemon zest and turmeric to other dough portion for yellow dough., Gather dough portions into individual balls and wrap in plastic wrap. Chill until easy to handle, about 1 hour., Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper., Divide each dough portion into 16 pieces. Roll each piece into a 5-inch rope. Twist a green and yellow rope together, then coil into a spiral, tucking ends under and pressing to seal. Transfer to the prepared baking sheet. Repeat rolling, twisting, and spiraling with remaining dough. Arrange cookies on the baking sheet, spacing them about 1 inch apart. Sprinkle cookies with sparkling sugar., Bake until cookies are lightly browned around the edges, about 10 minutes. Cool on the baking sheets 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.	118 kcal	15 g	15 mg	0 g	1 g	4 g	61 mg	NaN	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Cookies from Scratch	https://www.allrecipes.com/recipe/276680/lemon-cookies-from-scratch/	4.4	60.0	15.0	15.0	These lemon cookies are baked from scratch with lemon juice, zest, and other simple ingredients for a soft, old-fashioned treat full of bright flavor.	1 cup white sugar, 0.5 cup butter, softened, 2 tablespoons fresh lemon zest, 2 large eggs, 1 tablespoon fresh lemon juice, 0.5 teaspoon vanilla extract, 1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 0.25 cup confectioners' sugar for rolling	Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed., Whisk together flour, baking powder, and salt in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling., Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Form dough into balls using a cookie scoop or tablespoon, then roll each in confectioners' sugar. Place 2 inches apart onto the prepared baking sheets. Lightly smash each ball down using your hand., Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.	133 kcal	20 g	31 mg	0 g	2 g	3 g	106 mg	12 g	5 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Cream Cheese Bars	https://www.allrecipes.com/recipe/237181/lemon-cream-cheese-bars/	4.3	125.0	15.0	30.0	This lemon cream cheese bar recipe features layers of crescent roll dough filled with sweetened cream cheese flavored with lemon zest and juice.	cooking spray, 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided, 2 lemons, zested and juiced, divided, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 tablespoons butter, melted, 3 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray., Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges., Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish., Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter., Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes., Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.	171 kcal	15 g	23 mg	0 g	3 g	6 g	209 mg	7 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Easy Lemon Cookies	https://www.allrecipes.com/recipe/10776/easy-lemon-cookies/	4.6	20.0	10.0	10.0	These lemon cookies from cake mix are quick to make with simple ingredients, rolled in powdered sugar, then baked until sweet, tart, and crinkly.	1 (15.25 ounce) package lemon cake mix, 2 large eggs, 0.33333334326744 cup vegetable oil, 1 teaspoon lemon extract, 0.33333334326744 cup confectioners' sugar for decoration	Preheat the oven to 375 degrees F (190 degrees C)., Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended., Working in batches, drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll dough in sugar until lightly coated, then place 2 inches apart onto ungreased cookie sheets., Bake in the preheated oven until the bottoms are light brown, 6 to 9 minutes.	87 kcal	12 g	14 mg	0 g	1 g	1 g	107 mg	7 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Crinkle Cookies	https://www.allrecipes.com/recipe/273829/lemon-crinkle-cookies/	4.5	95.0	15.0	15.0	Chewy, citrusy, lemon-flavored cookies are covered with powdered sugar before they're baked for a crinkle effect.	1.5 cups all-purpose flour, 0.25 teaspoon baking powder, 0.25 teaspoon salt, 0.125 teaspoon baking soda, 1 cup white sugar, 0.5 cup butter, softened, 1 egg, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 lemon, zested and juiced, 1 drop yellow food coloring, or as desired, 0.75 cup powdered sugar	Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside., Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined., Cover bowl and refrigerate cookie dough for 1 hour., Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat., Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness., Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet., Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.	114 kcal	19 g	17 mg	0 g	1 g	3 g	66 mg	12 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon-Butter Shortbread Cookies	https://www.allrecipes.com/recipe/273880/lemon-butter-shortbread-cookies/	4.5	175.0	45.0	10.0	There is a delicious burst of fresh lemon flavor in these buttery, tender shortbread cookies that are then dipped in a tart, lemony glaze.	4 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking powder, 2 cups unsalted butter at room temperature, 1 cup confectioners' sugar, 2 tablespoons fresh lemon juice, 6 tablespoons unsalted butter, melted, 0.33333334326744 cup lemon juice, or more to taste, 3 cups confectioners' sugar, lemons, zested	Preheat the oven to 350 degrees F (175 degrees C)., Sift or whisk flour, salt, and baking powder together in a bowl., Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined., Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets., Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely., Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency., Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours., Store cookies in an airtight container between layers of waxed paper.	317 kcal	37 g	48 mg	1 g	2 g	12 g	62 mg	20 g	18 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Brownies	https://www.allrecipes.com/recipe/244853/lemon-brownies/	4.2	53.0	15.0	23.0	Plenty of lemon juice and lemon zest make these lemon brownies very refreshing and a crowd-pleasing dessert.	0.75 cup all-purpose flour, 0.75 cup white sugar, 0.5 cup unsalted butter, softened, 0.5 teaspoon sea salt, 3 eggs, 2 tablespoons lemon juice, 1 tablespoon lemon zest, plus more for icing, 1 cup confectioners' sugar, 0.25 cup lemon juice, 0.25 teaspoon vanilla extract	Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish., Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish., Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch., Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.	154 kcal	22 g	50 mg	0 g	2 g	4 g	69 mg	17 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Best Lemon Squares	https://www.allrecipes.com/recipe/241432/best-lemon-squares/	4.5	90.0	15.0	45.0	Lemony custard is baked on top of a simple crust in this recipe for the best lemon squares that has been passed down through many generations.	cooking spray, 2 cups all-purpose flour, 1 cup cold butter, 0.5 cup confectioners' sugar, 2 cups white sugar, 4 eggs, 0.25 cup all-purpose flour, 0.25 cup lemon juice, or more to taste, 1 teaspoon baking powder, 1 teaspoon lemon zest, or to taste, confectioners' sugar for dusting	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray., Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish., Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature., Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust., Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.	398 kcal	58 g	103 mg	1 g	5 g	10 g	163 mg	39 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Mom's Cheesecake Cookie Bars	https://www.allrecipes.com/recipe/261842/moms-cheesecake-cookie-bars/	4.1	55.0	15.0	40.0	These cheesecake cookie bars bring together creamy, lemony filling and a buttery crust filled with walnuts for a quick and easy sweet treat.	2 cups all-purpose flour, 1 cup chopped walnuts, 0.66666668653488 cup butter, 0.66666668653488 cup brown sugar, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 eggs, 0.25 cup milk, 2 tablespoons lemon juice, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C)., Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture., Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on., Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, lemon juice, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture., Bake in the hot oven until set, about 25 minutes.	331 kcal	26 g	75 mg	1 g	6 g	12 g	150 mg	13 g	23 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Graham Moist Lemon Bars	https://www.allrecipes.com/recipe/11001/graham-moist-lemon-bars/	3.5	0.0	NaN	NaN	When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.	1.75 cups graham cracker crumbs, 7 tablespoons butter, softened, 2 tablespoons white sugar, 5 eggs, 3 cups white sugar, 6 tablespoons all-purpose flour, 0.5 cup lemon juice, 0.33333298563957 cup confectioners' sugar for decoration	Preheat oven to 350 degrees F (175 degrees C)., Combine graham cracker crumbs, softened butter or margarine, and 2 tablespoons sugar. Press mixture onto bottom of a greased 9 x 13 inch baking pan. Bake for 20 minutes., Beat eggs, sugar, flour, and lemon juice. (If mixture is too thick, water may be added to thin it.) Pour the mixture over the hot graham cracker crust. Bake for 25 minutes, or until golden brown., Dust the top with confectioners' sugar. After cooling, cut into squares.	248 kcal	46 g	64 mg	0 g	3 g	3 g	101 mg	40 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Cheesecake Bars	https://www.allrecipes.com/recipe/265432/lemon-cheesecake-bars/	4.5	215.0	10.0	40.0	These creamy lemon cheesecake bars are even smoother than regular lemon bars and made 100% from scratch starting with a simple shortbread cookie crust.	1.5 cups shortbread cookie crumbs, 1 cup all-purpose flour, 0.5 cup brown sugar, 0.5 cup cold butter, 2 (8 ounce) packages cream cheese, softened, 2 cups white sugar, 4 eggs, 4 tablespoons all-purpose flour, 0.5 cup lemon juice, 3 tablespoons lemon zest, 0.5 teaspoon baking powder, 4 teaspoons confectioners' sugar	Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil., Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan., Bake in the preheated oven for 15 minutes., Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust., Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.	411 kcal	53 g	96 mg	0 g	6 g	11 g	234 mg	36 g	21 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Easy Lemon Bars	https://www.allrecipes.com/recipe/10921/easy-lemon-bars/	4.4	50.0	20.0	30.0	The bars are great and easy to make hope you like them.	1 (18.25 ounce) package lemon cake mix with pudding, 1 egg, 0.5 cup vegetable oil, 1 (8 ounce) package cream cheese, 0.33333298563957 cup white sugar, 1 tablespoon lemon juice	Preheat oven to 350 degrees F (175 degrees C)., Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan., Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top., Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.	284 kcal	30 g	38 mg	0 g	4 g	6 g	296 mg	20 g	17 g	0 g	15 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Homemade Lemonades Cookies	https://www.allrecipes.com/recipe/8534890/homemade-lemonades-cookies/	NaN	95.0	40.0	25.0	These copycat Lemonades are easy to make at home when you missed out on the last Girl Scouts bake sale.	1 cup unsalted butter, cut into thin slices, 0.5 cup white sugar, 2 teaspoons lemon zest, 1 teaspoon kosher salt, 0.25 teaspoon vanilla extract, 2.25 cups flour, 1 cup powdered sugar, 2 tablespoons lemon juice	Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper., Combine cold butter, white sugar, lemon zest, salt, and vanilla in a bowl; slowly stir together until butter has softened somewhat and ingredients come together., Add flour to the butter mixture. Flour your hands and, using fingertips, rub mixture together until buttery crumbs form, 1 to 2 minutes. Press mixture into a ball., Transfer dough to lightly floured work surface and press into a 1/2-inch- thick disk. Cover with a piece of plastic wrap. Roll dough to 1/4-inch thickness., Cut dough with a 2-inch round cutter, rerolling scraps if needed. Arrange cutouts 1 inch apart on the prepared cookie sheets. Use a sharp knife to score 1/4- to 1/2-inch decorative lines around the outer edges of each cookie, cutting toward the center. Use a toothpick or skewer to poke small holes at the end of every other line near the center., Bake in the preheated oven until light brown around the edges, 22 to 25 minutes. Transfer to a wire rack to cool completely., For glaze, stir together powdered sugar and lemon juice; brush a thin layer over each cookie. Let stand until set, about 30 minutes.	98 kcal	12 g	14 mg	0 g	1 g	3 g	54 mg	NaN	5 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Bars	https://www.allrecipes.com/recipe/9842/lemon-bars-i/	4.3	40.0	15.0	25.0	This recipe levels up by putting lemon bars onto a shortbread base, blending two great ideas into one delightful treat.	1 cup all-purpose flour, 0.25 cup confectioners' sugar, 0.25 cup butter, 1 cup white sugar, 2 tablespoons all-purpose flour, 0.5 teaspoon baking powder, 2 large eggs, 3 tablespoons lemon juice, 1 tablespoon lemon zest, 0.33333334326744 cup confectioners' sugar for decoration	Preheat the oven to 350 degrees F (175 degrees C)., Mix 1 cup flour and 1/4 cup confectioners sugar in a medium bowl. Melt butter and stir into flour mixture. Press evenly into an 8x8-inch baking dish., Bake in the preheated oven for 20 minutes., While crust bakes, make topping: Mix 1 cup white sugar, 2 tablespoons flour, and baking powder in a large bowl. Beat eggs and add to mixture, stirring well. Add lemon juice and zest; mix well. Pour over crust., Bake in the preheated oven for 25 minutes. Cool slightly, then cut into squares while warm; dust with confectioners' sugar.	133 kcal	24 g	31 mg	0 g	2 g	2 g	45 mg	17 g	4 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Whippersnappers	https://www.allrecipes.com/recipe/11463/lemon-whippersnappers/	4.2	0.0	NaN	NaN	Lemon Whippersnappers, lemon crinkles, same thing! This is a formed (ball) cookie rolled in powdered sugar, like chocolate crinkle cookies, only flavored with lemon.	1 (18.25 ounce) package lemon cake mix, 2 cups frozen whipped topping, thawed, 1 egg, beaten, 0.5 cup confectioners' sugar	In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic)., Preheat oven to 350 degrees F (175 degrees C)., Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart., Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.	164 kcal	26 g	18 mg	0 g	2 g	3 g	212 mg	18 g	6 g	0 g	18 servings	3 to 3 1/2 dozen	NaN
Africa	NaN	Lemon Cookies	Lemon Pound Cake Cookies	https://www.allrecipes.com/recipe/234733/lemon-pound-cake-cookies/	4.7	25.0	15.0	10.0	Lemon pound cake cookies are a denser version of cookies and are delightful topped with a lemon glaze.	0.75 cup white sugar, 0.66666668653488 cup salted sweet cream butter, softened, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 eggs, 2 teaspoons lemon extract	Preheat oven to 400 degrees F (200 degrees C)., Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet., Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.	196 kcal	25 g	50 mg	1 g	3 g	6 g	142 mg	11 g	10 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Madeleines	https://www.allrecipes.com/recipe/10914/lemon-madeleines/	4.5	80.0	10.0	10.0	These madeleine cookies are soft, cakey, and flavored with lemon juice and zest for the perfect afternoon tea snack.	0.5 cup white sugar, 2 large eggs, 5 tablespoons unsalted butter, melted, 0.75 cup all-purpose flour, 1 teaspoon baking powder, 0.5 lemon, juiced and zested, 0.25 teaspoon vanilla extract, 0.33333334326744 cup confectioners' sugar for dusting	Blend sugar and eggs in a large bowl. Add melted butter and blend well. Blend in flour, baking powder, lemon juice, lemon zest, and vanilla on low speed. Cover the bowl with a dish towel and let sit at room temperature for 1 hour., Preheat the oven to 375 degrees F (190 degrees C). Butter and flour madeleine molds., Whisk batter and spoon into the prepared molds, 3/4 full., Bake in the preheated oven for 10 minutes. Remove madeleines from the molds to a wire rack to cool completely. Dust with confectioners' sugar.	129 kcal	18 g	44 mg	0 g	2 g	3 g	53 mg	12 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cookies	NaN	https://www.allrecipes.com/gallery/best-lemon-cookies/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Cookies	Homemade Peach Crumb Bars	https://www.allrecipes.com/recipe/266234/homemade-peach-crumb-bars/	4.6	50.0	20.0	30.0	Two layers of buttery crumble surround a fruity filling of fresh peaches enhanced with lemon juice and warm spices in this delightful dessert bar recipe.	cooking spray, 1.5 cups all-purpose flour, 0.5 cup white sugar, 0.5 teaspoon baking powder, 1 pinch salt, 10 tablespoons cold unsalted butter, cut into cubes, 1 large egg yolk, 1 tablespoon cold water, 2 cups fresh peach slices, or more to taste, 0.5 cup white sugar, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg	Preheat the oven to 375 degrees F (190 degrees C). Coat an 8x8-inch baking pan with cooking spray., Whisk flour, sugar, baking powder, and salt together in a bowl. Next, cut in the cold butter using 2 forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly; it should be!, Press 1/2 of the crumble mixture into the prepared pan to make the crust. Save the rest for the top of the bars., Stir together peach slices, sugar, flour, lemon juice, vanilla extract, cinnamon, and nutmeg until combined. Evenly add peach filling to the top of the crust., Sprinkle the remaining crumble over the peach filling., Bake in the preheated oven until golden brown and set, 30 to 38 minutes. Cool bars to room temperature, then cut and serve.	223 kcal	31 g	43 mg	1 g	2 g	6 g	37 mg	18 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Sour Cream Cookies	https://www.allrecipes.com/recipe/279151/lemon-sour-cream-cookies/	4.4	30.0	15.0	10.0	These quick and easy sour cream cookies are soft, slightly sweet, and loaded with freshly grated lemon zest.	1 cup all-purpose flour, 0.25 teaspoon baking soda, 0.25 teaspoon salt, 6 tablespoons unsalted butter, softened, 0.5 cup white sugar, 0.5 cup sour cream, 2 teaspoons grated lemon zest, 1 teaspoon vanilla extract, 0.5 teaspoon lemon extract	Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets., Combine flour, baking soda, and salt in a small bowl., Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended., Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart., Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.	72 kcal	8 g	10 mg	0 g	1 g	3 g	40 mg	4 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon-Cranberry Cookies	https://www.allrecipes.com/recipe/285748/lemon-cranberry-cookies/	3.7	35.0	20.0	10.0	These lemon-cranberry cookies are buttery, chewy, and citrusy all in one bite. They also look very pretty and will be a great treat for the holidays.	2.25 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 cup unsalted butter, softened, 1.3333333730698 cups white sugar, divided, 2 large egg yolks, at room temperature, 2 tablespoons lemon zest, 1 tablespoon lemon juice, 0.5 teaspoon vanilla extract, 0.75 cup dried cranberries	Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper., Mix together flour, baking soda, and salt in a bowl., Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries., Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets., Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.	127 kcal	18 g	28 mg	0 g	1 g	4 g	77 mg	10 g	6 g	0 g	32 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Sugar Tea Cookies	https://www.allrecipes.com/recipe/11299/lemon-sugar-tea-cookies/	4.6	120.0	25.0	12.0	Delightful lemon flavored cookies.	0.75 cup butter, 1 cup white sugar, 1 egg, 2 tablespoons corn syrup, 1 teaspoon lemon extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 0.5 cup white sugar	In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour., Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet., Bake 12 minutes in the preheated oven, or until lightly browned.	73 kcal	11 g	12 mg	0 g	1 g	2 g	58 mg	6 g	3 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Luscious Lemon Snaps	https://www.allrecipes.com/recipe/11605/luscious-lemon-snaps/	3.8	0.0	NaN	NaN	This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.	2.5 cups all-purpose flour, 1.5 cups white sugar, 2 teaspoons baking soda, 0.25 teaspoon salt, 2 tablespoons lemon zest, 0.75 cup vegetable oil, 0.5 cup fresh lemon juice, 2 teaspoons vanilla extract	Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets., In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms., Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.	159 kcal	23 g	NaN	0 g	1 g	1 g	130 mg	13 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Chewy Crisps	https://www.allrecipes.com/recipe/10568/lemon-chewy-crisps/	4.4	0.0	NaN	NaN	Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.	0.5 cup butter, softened, 0.75 cup white sugar, 1 egg, 1 tablespoon lemon zest, 1.5 teaspoons fresh lemon juice, 0.75 teaspoon vanilla extract, 0.5 teaspoon baking powder, 0.25 teaspoon baking soda, 1.25 cups all-purpose flour, 0.5 cup sliced almonds	Preheat oven to 350 degrees F (175 degrees C)., Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended., On low speed, beat in flour just until blended., Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds., Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.	97 kcal	12 g	18 mg	0 g	1 g	3 g	54 mg	6 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Snowflake Cookies	https://www.allrecipes.com/recipe/11387/lemon-snowflake-cookies/	4.5	0.0	NaN	NaN	Easy and very lemony!	1 (18.25 ounce) package lemon cake mix with pudding, 1 egg, 2.25 cups frozen whipped topping, thawed, 2 cups confectioners' sugar	Preheat oven to 350 degrees F (175 degrees C)., Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky)., Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.	52 kcal	9 g	4 mg	0 g	1 g	1 g	53 mg	7 g	2 g	0 g	72 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Ricotta Cookies with Lemon Glaze	https://www.allrecipes.com/recipe/279991/lemony-almond-ricotta-cookies/	4.5	65.0	20.0	15.0	These glazed lemon ricotta cookies are a pillowy mouthful of lemony goodness that would make any Italian nonna proud.	1 cup white sugar, 0.5 cup unsalted butter, softened, 1 cup ricotta cheese, at room temperature, 2 tablespoons lemon juice, 1 tablespoon almond extract, 0.5 teaspoon lemon zest, 1 large egg, room temperature, 2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup powdered sugar, 2 tablespoons lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper., Beat sugar and butter in a large bowl with an electric mixer on low speed until blended. Increase speed to high and beat until light and fluffy, about 5 minutes. Beat in ricotta cheese, lemon juice, almond extract, lemon zest, and egg on medium speed until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat slowly until a dough forms., Drop dough about 2 inches apart onto the prepared baking sheet using a cookie scoop., Bake in the preheated oven until cookies are very lightly golden but still soft, 12 to 15 minutes. Remove from oven, transfer to a wire rack, and cool completely before icing, about 30 minutes., Stir powdered sugar and lemon juice together in a small bowl to make a smooth icing. Drizzle icing onto the cookies. Set cookies aside to allow lemon glaze to dry completely.	80 kcal	13 g	12 mg	0 g	1 g	2 g	55 mg	7 g	3 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cookies	NaN	https://www.allrecipes.com/gallery/lemon-sugar-cookie-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Cookies	Lavender-Earl Grey Tea Cookies	https://www.allrecipes.com/recipe/274033/lavender-earl-grey-tea-cookies/	NaN	30.0	20.0	10.0	Floral, herbal, and citrus notes combine in these sweet lavender and Earl Grey cookies that are brushed with a sugary, lemony glaze.	1 Earl Grey tea bag, 0.33333334326744 cup hot milk, 0.75 cup white sugar, 0.5 cup softened butter, 1 egg, 1.75 cups all-purpose flour, 1 teaspoon baking powder, 0.25 teaspoon baking soda, 2 teaspoons dried lavender, 1 tablespoon lemon juice, 1 tablespoon water, 0.25 cup white sugar, 1 tablespoon dried lavender, 1 teaspoon lemon zest	Preheat the oven to 350 degrees F (175 degrees C)., Steep Earl Grey tea bag in hot milk in a bowl., Mix sugar and butter together in a large bowl. Mix in egg. Remove tea bag from hot milk; add milky tea mixture to batter. Add flour, baking powder, baking soda, and lavender; mix dough until well combined., Drop dough by rounded spoonfuls onto ungreased cookie sheets., Bake in the preheated oven until edges are light brown and set, 10 to 12 minutes. Let cool 10 minutes., While cookies are cooking, stir lemon juice and water together in a small bowl. Add sugar, lavender, and lemon zest and stir until combined. Brush or spoon glaze onto cooled cookies.	139 kcal	21 g	24 mg	0 g	2 g	3 g	87 mg	11 g	6 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Bake-Sale-Worthy Lemon Bars	https://www.allrecipes.com/recipe/273051/bake-sale-worthy-lemon-bars/	4.4	90.0	20.0	40.0	The next time you need something amazing to contribute to a bake sale, or maybe just a last-minute birthday party, try this simple lemon bars recipe.	1.5 cups all-purpose flour, 0.33333334326744 cup powdered sugar, 0.75 cup butter, softened, 1.5 cups white sugar, 3 eggs, 0.25 cup lemon juice, 3 tablespoons all-purpose flour, 0.33333334326744 cup powdered sugar	Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan., Combine 1 1/2 cups flour, 1/3 cup powdered sugar, and butter in a bowl. Pat dough into the prepared pan to form a crust., Bake crust in the preheated oven for 20 minutes. Remove from the oven and leave oven on., Whisk white sugar, eggs, lemon juice, and 3 tablespoons flour together in a bowl and pour filling over crust., Bake in the hot oven until set, 20 to 25 minutes., Remove from oven and cool completely, about 30 minutes. Dust with powdered sugar and cut into 16 bars.	232 kcal	34 g	58 mg	0 g	3 g	6 g	75 mg	24 g	10 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Meltaways	https://www.allrecipes.com/recipe/11569/lemon-meltaways/	3.9	200.0	20.0	12.0	These frosted lemon cookies are a delicious refrigerator cookie, and they are quick and easy to make.	0.75 cup butter, softened, 0.33333298563957 cup confectioners' sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1.25 cups all-purpose flour, 0.5 cup cornstarch, 0.75 cup confectioners' sugar, 0.25 cup butter, softened, 1 teaspoon lemon juice, 1 teaspoon lemon zest	In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm., Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet., Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting., In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.	62 kcal	7 g	10 mg	0 g	0 g	2 g	28 mg	3 g	4 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemonade Cookies	https://www.allrecipes.com/recipe/10543/lemonade-cookies/	3.8	40.0	15.0	20.0	Lemonade concentrate makes these simple cookies a tart treat!	1 cup butter, 1 cup white sugar, 2 eggs, 3 cups sifted all-purpose flour, 1 teaspoon baking soda, 1 (6 ounce) can frozen lemonade concentrate, thawed, 2 tablespoons white sugar	Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet., In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet., Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.	122 kcal	17 g	24 mg	0 g	2 g	3 g	76 mg	9 g	6 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Curd Bars with Coconut	https://www.allrecipes.com/recipe/11384/lemon-curd-bars-with-coconut/	4.6	0.0	NaN	NaN	This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!	1 cup unsalted butter, 2 cups all-purpose flour, 1 cup white sugar, 0.5 teaspoon baking soda, 1 (10 ounce) jar lemon curd, 0.66666668653488 cup flaked coconut, 0.5 cup toasted and chopped almonds	Preheat oven to 375 degrees F (190 degrees C)., In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs, Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly., Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd., Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.	122 kcal	16 g	18 mg	1 g	1 g	4 g	25 mg	10 g	6 g	0 g	40 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Easy Lemon Cake Cookies with Icing	https://www.allrecipes.com/recipe/10777/easy-lemon-cake-cookies-with-icing/	4.4	0.0	NaN	NaN	Fast, easy, and clean up is a snap! Let your kids help with this one.	1 (18.25 ounce) package lemon cake mix, 2 eggs, 0.33333298563957 cup vegetable oil, 1 cup confectioners' sugar, 0.25 teaspoon lemon extract, 1 tablespoon milk	Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil., Mix together cake mix, eggs, and vegetable oil. Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes. Do not overbake! Once all the cookies are done. Remove the foil. You have a no need to clean baking sheet., To Make Lemon Icing: Mix together confectioners' sugar, lemon extract, and milk. Mix ingredients together (more or less to your desired liking). When the cookies are warm or completely cooled, place as much icing on them as you like!	287 kcal	42 g	42 mg	0 g	4 g	3 g	321 mg	29 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Soft Lemon Cookies from Scratch	https://www.allrecipes.com/recipe/276736/soft-lemon-cookies-from-scratch/	4.5	50.0	30.0	20.0	These delicious cookies have a kick of lemon flavor and are made entirely from scratch rather than a box mix.	cooking spray, 1 cup white sugar, 0.5 cup butter, softened, 0.25 cup freshly squeezed lemon juice, 3 tablespoons freshly grated lemon zest, preferably organic, 1 egg, 0.5 teaspoon vanilla extract, 1.5 cups all-purpose flour, 0.25 teaspoon baking powder, 0.25 teaspoon baking soda, 0.25 teaspoon salt, 2 tablespoons all-purpose flour, 0.5 cup powdered sugar, 2 tablespoons powdered sugar for sprinkling	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray., Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly., Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour., Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart., Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.	91 kcal	15 g	14 mg	0 g	1 g	2 g	58 mg	9 g	3 g	0 g	30 servings	NaN	NaN
Africa	NaN	Lemon Cookies	White Chocolate Lemon Bars	https://www.allrecipes.com/recipe/235899/white-chocolate-lemon-bars/	4.4	40.0	10.0	30.0	White chocolate chips mix with lemon juice and zest to give these bar cookies a deliciously different flavor combination.	1.25 cups all-purpose flour, divided, 1 cup white sugar, divided, 0.33333334326744 cup butter, softened, 0.75 cup white chocolate chips, 2 eggs, slightly beaten, 0.25 cup lemon juice, 2 teaspoons lemon zest, 1 cup confectioners' sugar	Preheat oven to 350 degrees F (175 degrees C)., Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish., Bake in preheated oven until crusty and golden brown, about 15 minutes., Sprinkle chocolate chips over the crust., Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust., Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.	206 kcal	33 g	35 mg	0 g	2 g	4 g	45 mg	25 g	8 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Ricotta Cookies	https://www.allrecipes.com/recipe/279992/lemon-ricotta-cookies/	5.0	35.0	20.0	15.0	Make soft lemon ricotta cookies with this easy recipe. Not too sweet, they're perfect for dunking in coffee or tea.	0.66666668653488 cup whole-milk ricotta cheese, 0.66666668653488 cup white sugar, 1 large egg, 1 teaspoon vanilla extract, 1 lemon, zested, 2 cups all-purpose flour, 1 teaspoon baking powder, 2 tablespoons powdered sugar	Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined., Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar., Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.	88 kcal	19 g	10 mg	0 g	2 g	0 g	31 mg	8 g	0 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Spritz Cookies	https://www.allrecipes.com/recipe/276739/lemon-spritz-cookies/	5.0	40.0	25.0	15.0	Full of zesty, tangy flavor and soft texture from cream cheese, these lemon spritz cookies are perfect for the holiday season.	1 cup butter, softened, 1 (3 ounce) package cream cheese, softened, 1 cup white sugar, 1 egg yolk, 1.5 teaspoons finely grated lemon zest, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 2.5 cups all-purpose flour, 0.5 teaspoon salt	Preheat the oven to 350 degrees F (175 degrees C)., Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined., Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs., Bake in the preheated oven until lightly browned, 12 to 14 minutes.	82 kcal	9 g	16 mg	0 g	1 g	3 g	57 mg	4 g	5 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Cinnamon Lemon Cookies	https://www.allrecipes.com/recipe/230855/cinnamon-lemon-cookies/	4.5	150.0	20.0	10.0	These cinnamon cookies are given a hint of citrus with the addition of lemon zest.	0.5 cup butter, 1 cup white sugar, 1 egg, 1 teaspoon vanilla extract, 1.5 cups all-purpose flour, 1.5 teaspoons ground cinnamon, 1 teaspoon baking powder, 0.5 teaspoon lemon zest, 0.25 teaspoon salt, 0.5 cup white sugar, 1 tablespoon ground cinnamon	Beat butter and 1 cup sugar with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the butter until completely blended. Add flour, cinnamon, baking powder, lemon zest, and salt; continue mixing until flour is just incorporated. Cover bowl with plastic wrap; refrigerate until firm, about 2 hours., Preheat oven to 350 degrees F (175 degrees C)., Stir 1/2 cup sugar and cinnamon together in a bowl; spread onto a flat surface., Divide dough into about 60 small balls. Roll balls in cinnamon-sugar mixture to coat. Arrange onto baking sheets., Bake in preheated oven until edges are lightly browned, about 10 minutes.	46 kcal	8 g	7 mg	0 g	1 g	1 g	30 mg	5 g	2 g	0 g	60 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Blueberry-Lemon Crumb Bars	https://www.allrecipes.com/recipe/25028/blueberry-lemon-crumb-bars/	4.0	40.0	20.0	20.0	Blueberry bars with a cookie crust and streusel topping. Rich in buttery goodness.	2 cups all-purpose flour, 2 tablespoons white sugar, 2 teaspoons lemon zest, 1 pinch salt, 0.5 cup butter, chilled and diced, 1 egg, 1 teaspoon vanilla extract, 2 cups fresh blueberries, 0.25 cup white sugar, 0.125 teaspoon ground nutmeg, 5 tablespoons butter, softened, 0.5 cup packed brown sugar, 0.75 cup all-purpose flour, 0.25 cup confectioners' sugar for dusting	Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan., Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan., Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly., Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer., Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.	152 kcal	22 g	24 mg	1 g	2 g	4 g	49 mg	10 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Blueberry-Lemon Butter Cookies	https://www.allrecipes.com/recipe/274283/blueberry-lemon-butter-cookies/	4.5	160.0	15.0	10.0	Sweet and tart blueberries and lemon zest star in these freezer-friendly butter cookies that can be made ahead and baked quickly for a last-minute dessert.	2 cups all-purpose flour, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 1 cup unsalted butter, softened, 1 cup white sugar, 2 egg yolks, 0.5 cup dried blueberries, 2 tablespoons lemon zest, 2 teaspoons vanilla extract, 1 teaspoon confectioners' sugar, or as needed	Sift flour, baking powder, and salt together in a medium bowl., Beat butter in a mixing bowl using an electric mixer until creamy, about 1 minute. Add sugar and beat until blended. Add egg yolks one at a time, followed by blueberries, lemon zest, and vanilla extract. Scrape down the sides of the bowl and beat 1 minute more. Reduce the speed of the mixer to low and add flour mixture, mixing just until a smooth dough forms., Divide dough in 1/2 and shape into logs 1 1/2 inches in diameter and 10 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours or up to 3 days. Dough can also be frozen at this point and thawed when ready to bake., Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the center position., Unwrap 1 dough log and slice into 1/4-inch thick rounds. Place rounds 1-inch apart on an ungreased cookie sheet., Bake in the preheated oven until edges start to turn golden, 9 to 11 minutes. Remove from the oven and transfer to a wire rack to cool completely, 15 to 30 minutes. Dust with confectioners' sugar when cool. Repeat baking process with remaining cookie dough.	102 kcal	13 g	25 mg	0 g	1 g	3 g	24 mg	6 g	6 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Coconut Flour Lemon Cookies	https://www.allrecipes.com/recipe/259246/coconut-flour-lemon-cookies/	3.7	35.0	15.0	15.0	These coconut flour cookies flavored with lemon extract and topped with crushed almonds are a little treat you can enjoy on a keto diet.	0.5 cup butter, melted, 0.5 cup granular sucralose sweetener (such as Splenda®), 1.5 teaspoons lemon extract, 0.5 teaspoon liquid stevia, 0.25 teaspoon sea salt, 4 eggs, 0.75 cup coconut flour, sifted, 2 tablespoons crushed raw almonds	Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper., Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes., Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly., Bake in the preheated oven until edges are golden, about 15 minutes.	134 kcal	6 g	82 mg	4 g	4 g	6 g	115 mg	0 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Cake Mix Brownies (Yellowies)	https://www.allrecipes.com/recipe/279130/lemon-cake-mix-brownies-yellowies/	NaN	60.0	10.0	20.0	Fans of brownies and blondies will love these lemony bars (called "yellowies") made with lemon cake mix and topped with a sweet lemony glaze.	1 (15.25 ounce) package lemon cake mix, 0.33333334326744 cup water, 0.25 cup canola oil, 1 large egg, 1 tablespoon applesauce, 0.66666668653488 cup powdered sugar, 2 tablespoons lemon juice, 2 tablespoons powdered sugar, or to taste	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan., Combine cake mix, water, oil, egg, and applesauce in a large bowl; stir until just moistened. Spread batter into the prepared baking pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes., While the cake is baking, mix 2/3 cup powdered sugar and lemon juice together in a bowl. Pour glaze over the "yellowies" as soon as they come out of the oven. Spread glaze with a rubber spatula and set aside until completely cool and glaze has soaked in, about 30 minutes., Dust with remaining powdered sugar and cut into 24 bars.	117 kcal	18 g	12 mg	0 g	1 g	1 g	133 mg	12 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lavender Lemon Bars	https://www.allrecipes.com/recipe/178166/lavender-lemon-bars/	4.6	120.0	25.0	35.0	Lavender and lemon work well together and these baked bars are a great example of their partnership.	2 cups white sugar, 2 teaspoons dried lavender buds, 0.5 cup butter, softened, 0.25 cup virgin coconut oil, softened, 2 cups all-purpose flour, 1 dash salt, 0.25 cup all-purpose flour, 4 eggs, beaten, 0.5 cup lemon juice, 0.5 teaspoon lemon extract, 0.5 teaspoon dried lavender buds, 0.25 cup confectioners' sugar, for dusting	Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish., Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered., Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish., Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes., While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.	180 kcal	27 g	41 mg	0 g	2 g	5 g	55 mg	18 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Keto Lemon Bars	https://www.allrecipes.com/recipe/272158/keto-lemon-bars/	3.0	55.0	10.0	35.0	These low-carb, keto-friendly lemon bars are made with almond flour and erythritol sweetener (such as Swerve®).	2.5 cups low-calorie natural sweetener (such as Swerve®), 8 tablespoons butter, melted, 0.5 teaspoon almond extract, 1.5 cups low-calorie natural sweetener (such as Swerve ®), 0.75 cup almond flour, 4 eggs, 3 lemons, juiced	Preheat the oven to 350 degrees F (175 degrees C)., Blend 2 1/2 cups sweetener, melted butter, and almond extract together in a bowl. Press crust mixture into an ungreased 9x13-inch pan., Bake crust in the preheated oven for 15 to 20 minutes. Remove from oven and leave oven on. Cool crust for 10 minutes., Mix 1 1/2 cups sweetener and almond flour together in a bowl. Whisk in eggs and lemon juice. Pour over the cooled crust., Bake bars in the hot oven for 20 minutes. Cut into 18 bars.	94 kcal	46 g	50 mg	1 g	3 g	4 g	51 mg	0 g	9 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon-Coconut Cookies	https://www.allrecipes.com/recipe/276738/lemon-coconut-cookies/	4.7	40.0	20.0	20.0	Crispy on the outside and chewy on the inside--these lemon-coconut cookies are a bit like a lemon snickerdoodle.	1 cup butter, softened, 1.5 cups sugar, 2 eggs, 1 tablespoon lemon juice, 2.5 cups flour, 0.75 cup dried unsweetened coconut, 1.5 teaspoons cream of tartar, 1 teaspoon baking soda, 0.5 teaspoon lemon zest, 0.25 teaspoon salt	Preheat the oven to 400 degrees F (200 degrees C)., Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs one at a time and beat well after each addition. Mix in lemon juice. Mix flour, coconut, cream of tartar, baking soda, lemon zest, and salt in a separate bowl. Add to butter mixture and beat on low speed until everything is well mixed, about 2 minutes., Drop rounded teaspoonfuls of dough onto 2 ungreased cookie sheets., Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Repeat with remaining batter.	95 kcal	12 g	18 mg	0 g	1 g	3 g	69 mg	6 g	5 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Thins	https://www.allrecipes.com/recipe/276643/lemon-thins/	4.0	220.0	15.0	10.0	Rich, satisfying, and topped with a sweet and sour icing, these lemon thins are an easy dessert to bring to parties or potlucks.	3 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 1 cup butter, softened, 1 cup white sugar, 0.33333334326744 cup lemon juice, 1.25 cups powdered sugar, 2 tablespoons lemon juice	Sift flour, baking powder, and baking soda together in a large bowl., Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition., Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours., Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper., Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets., Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes., Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.	184 kcal	27 g	20 mg	0 g	2 g	5 g	101 mg	15 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Poppy Seed-Lemon Bars	https://www.allrecipes.com/recipe/278663/poppy-seed-lemon-bars/	NaN	65.0	15.0	50.0	The bright flavor of lemon combined with poppy seeds really kicks the traditional lemon bar up a notch, resulting in vibrant, fresh tasting, and pleasantly sweet bars.	cooking spray, 0.5 cup butter, softened, 0.25 cup confectioners' sugar, 1 cup all-purpose flour, 0.25 teaspoon salt, 0.125 teaspoon ground cardamom, 1 tablespoon poppy seeds, 1.5 cups white sugar, 3 large eggs, 0.33333334326744 cup freshly squeezed lemon juice, 2 teaspoons lemon zest, 0.5 cup all-purpose flour, 1 tablespoon confectioners' sugar, or as needed	Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray., Combine butter and confectioners' sugar in a bowl; beat with an electric mixer until creamy, 2 to 3 minutes. Add flour, salt, and cardamom; mix until just combined. Stir in poppy seeds until evenly distributed. Press dough evenly into the prepared baking dish with floured hands., Bake crust in the preheated oven until edges are just starting to brown, about 18 minutes., While the crust is baking, combine sugar, eggs, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until smooth, 1 to 2 minutes. Add flour and stir until just combined., As soon as the crust comes out of the oven, pour the filling into it and return to the oven., Bake until filling is puffy and lightly browned around the edges, about 30 minutes. Place on a wire rack and cool completely before cutting into 16 squares. Dust lightly with confectioners sugar.	193 kcal	31 g	50 mg	0 g	3 g	4 g	91 mg	21 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Polenta Biscuits	https://www.allrecipes.com/recipe/255050/lemon-polenta-biscuits/	4.3	110.0	20.0	15.0	Coarse ground cornmeal gives these buttery cookies made with lemon juice and zest a light, crisp texture that pairs perfectly with a cup of tea or coffee.	1 cup butter, at room temperature, 1.5 tablespoons butter, at room temperature, 0.75 cup confectioners' sugar, 0.5 cup white sugar, 2 tablespoons lemon zest, divided, 1 teaspoon vanilla extract, 0.5 cup polenta, 3 cups all-purpose flour, sifted, 2 tablespoons lemon juice	Beat 1 cup plus 1 1/2 tablespoon butter, confectioners' sugar, white sugar, 1 tablespoon lemon zest, and vanilla extract together in a bowl until smooth. Stir in polenta. Add flour in 2 batches, mixing until dough comes together. Stir in lemon juice., Turn dough out on a floured work surface; knead gently until smooth, about 1 minute. Divide into 2 pieces. Place on parchment paper; roll up into logs and wrap well., Refrigerate dough logs until firm, about 1 hour., Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets., Cut logs into 3/4-inch slices. Space slices 1 inch apart on baking sheets. Sprinkle remaining 1 tablespoon lemon zest on top., Bake in the preheated oven until lightly brown, 15 to 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 minutes.	285 kcal	36 g	36 mg	1 g	4 g	9 g	145 mg	13 g	14 g	0 g	15 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemonia Cookies	https://www.allrecipes.com/recipe/42672/lemonia-cookies/	4.4	55.0	15.0	10.0	A real old fashioned lemon cookie that uses bakers' ammonia as leavening. It is not widely available like it once was, but can often be found at the drugstore.	2 cups milk, 2 tablespoons bakers' ammonia, 2.5 cups granulated sugar, 1 cup lard, 0.5 teaspoon salt, 2 eggs, 1 teaspoon lemon oil, 6 cups all-purpose flour	Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside., In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar., Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.	72 kcal	11 g	6 mg	0 g	1 g	1 g	16 mg	6 g	2 g	0 g	96 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Raspberry Lemonade Biscotti	https://www.allrecipes.com/recipe/72389/raspberry-lemonade-biscotti/	4.2	85.0	30.0	55.0	I bake biscotti all of the time, and I'm always trying to come up with new flavors. This is one I came up with to try and use raspberries before they went bad. My husband loves these!	0.75 cup fresh raspberries, 2 tablespoons white sugar, 1 cup butter, softened, 1.3333333730698 cups white sugar, 3 eggs, 2 teaspoons grated lemon zest, 4.25 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt	Place the raspberries and 2 tablespoons of sugar into a small saucepan over medium heat. Bring to a boil. Cook, stirring occasionally, until reduced by about 1/3. Remove from heat, and strain through a sieve to remove the seeds. Set aside to cool., In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the raspberry sauce and lemon zest until well blended. Combine the flour, baking powder and salt; stir into the batter. Cover and refrigerate for about 10 minutes., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets., Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log., Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes., Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide slices. Return the slices to the baking sheets cut side down., Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted on each side. Cool completely, then store in an airtight container.	118 kcal	17 g	25 mg	1 g	2 g	3 g	73 mg	7 g	5 g	0 g	42 servings	3 1/2 dozen	NaN
Africa	NaN	Lemon Cookies	Quick Lemon Crisps	https://www.allrecipes.com/recipe/11035/quick-lemon-crisps/	4.1	20.0	10.0	10.0	This recipe was given to me years ago while visiting an aunt in Iowa. It is so easy that even my sister who can't bake to save her life, got them to turn out.	2 cups all-purpose flour, 0.75 teaspoon baking soda, 1 pinch salt, 0.75 cup shortening, 1 cup white sugar, 2 (3 ounce) packages instant lemon pudding mix, 3 eggs	Preheat the oven to 375 degrees F (190 degrees C)., Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets., Bake for 8 to 10 minutes in the preheated oven.	56 kcal	8 g	8 mg	0 g	1 g	1 g	52 mg	3 g	2 g	0 g	72 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Glazed Lemon-Cream Cheese Cookies	https://www.allrecipes.com/recipe/276681/glazed-lemon-cream-cheese-cookies/	NaN	50.0	35.0	15.0	These delicate lemon-cream cheese cookies topped with a sweet lemony glaze are nice for dessert, but also make a perfect treat when served with coffee or tea.	1.5 cups cake flour, 1 cup all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt, 0.75 cup butter, 0.5 (8 ounce) package cream cheese, 0.5 cup white sugar, 0.5 cup powdered sugar, 1 large egg, 1 egg yolk, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 ounce cream cheese, softened, 5 tablespoons milk, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 cup sifted powdered sugar	Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper., Sift cake flour, all-purpose flour, baking powder, and salt together in a medium bowl., Combine butter, cream cheese, white sugar, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until light and fluffy, 4 to 5 minutes. Mix in egg and egg yolk until incorporated. Add lemon juice, lemon zest, and vanilla extract; mix to combine. Slowly add flour mixture until just incorporated; batter will be thick and sticky. Scoop dough with a small cookie scoop and drop 1 inch apart onto the prepared baking sheet., Bake in the preheated oven until edges are golden, about 11 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool. Repeat with remaining dough., While cookies are baking, whisk together cream cheese, milk, lemon juice, and lemon zest for the glaze in a small bowl until no lumps remain. Slowly whisk in powdered sugar until glaze is runny in consistency. Hold each warm cookie upside down and dip and twist in the glaze. Shake off excess glaze, and place cookie upright on a cooling rack. Repeat with remaining cookies and glaze.	118 kcal	16 g	26 mg	0 g	2 g	3 g	102 mg	8 g	6 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Luscious Lemon Triangles	https://www.allrecipes.com/recipe/240324/luscious-lemon-triangles/	4.7	125.0	25.0	40.0	These lemony treats use lemon zest and fresh lemon juice to deliver a high-quality version of a classic dessert.	2 cups sifted all-purpose flour, 1 cup confectioners' sugar, 1 tablespoon lemon zest, 1 cup butter, softened, 4 eggs, 2 cups white sugar, 0.25 cup all-purpose flour, 1 teaspoon baking powder, 5 fluid ounces fresh lemon juice, 1 tablespoon lemon zest, 0.25 cup confectioners' sugar, or as needed	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil., Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish., Bake in preheated oven until golden brown, 15 to 20 minutes., Beat eggs in the bowl of a stand mixer until lightened in color., Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust., Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes., Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.	107 kcal	16 g	26 mg	0 g	1 g	3 g	43 mg	12 g	4 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Raspberry Cookie Cups	https://www.allrecipes.com/recipe/273809/lemon-raspberry-cookie-cups/	4.5	80.0	35.0	15.0	These pretty, individual cookie cups pack a lot of lemon and raspberry flavor in every delicious bite.	1.5 cups white sugar, 2 tablespoons lemon zest, 1 teaspoon lemon zest, 1 cup unsalted butter, softened, 1 egg, 2.25 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 0.5 (8 ounce) package cream cheese, softened, 2 tablespoons unsalted butter, softened, 2 teaspoons lemon juice, 1 teaspoon lemon zest, 0.5 cup powdered sugar, 6 tablespoons seedless raspberry jam	Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups., Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated., Fill each mini muffin cup 3/4 full of dough., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes., Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes., Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy., Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.	140 kcal	18 g	24 mg	0 g	1 g	4 g	79 mg	12 g	7 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Glazed Lemon Cookies	https://www.allrecipes.com/recipe/273808/glazed-lemon-cookies/	NaN	50.0	25.0	15.0	A balanced sweet-tart lemon glaze coats these shortbread cookies bursting with buttery, lemony flavor.	0.75 cup butter, 0.75 cup white sugar, 1 egg, 0.5 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon lemon zest, 0.25 teaspoon salt, 1 cup icing sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest	Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract., Mix flour, lemon zest, and salt in a separate bowl. Pour over butter mixture; beat until combined., Roll dough out on a lightly floured surface and cut into cookies. Arrange on the lined baking sheets., Bake in the preheated oven until edges are set and bottoms are golden brown, 12 to 15 minutes. Allow cookies to cool, about 10 minutes., While cookies are cooling, mix icing sugar, lemon juice, and lemon zest together in a small bowl. Spread glaze over the cookies.	91 kcal	13 g	15 mg	0 g	1 g	3 g	46 mg	8 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Lemon Bar Peeps	https://www.allrecipes.com/recipe/241815/lemon-bar-peeps/	3.5	110.0	15.0	35.0	Love the pretty Peeps, but would rather eat a lemon bar? No problem, thanks to this delicious recipe for lemon bar Peeps!	1 cup butter, softened, 0.5 cup white sugar, 2 cups all-purpose flour, 1 teaspoon cornstarch, 1.3333333730698 cups white sugar, 0.66666668653488 cup lemon juice, 0.66666668653488 cup all-purpose flour, 4 large eggs, 1 tablespoon lemon zest, 1 tablespoon mini chocolate chips	Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper., Beat butter and 1/2 cup sugar together in a bowl with an electric mixer until creamy. Add 2 cups flour and cornstarch; beat until mixture forms a dough. Press dough into the bottom of the prepared baking dish., Bake in the preheated oven until crust is light golden brown, 10 to 12 minutes., Beat 1 1/3 cups sugar, lemon juice, 2/3 cup flour, eggs, and lemon zest together in a bowl with an electric mixer until smooth. Pour lemon mixture over crust., Bake in the oven until lemon mixture is set, 25 to 30 minutes. Cool to room temperature before removing from baking dish. Cut into desired "Peep" shapes using shaped cookie cutters. Place 2 mini chocolate chips onto each "Peep" to create "eyes."	581 kcal	81 g	154 mg	1 g	8 g	16 g	200 mg	47 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Luscious Lemon Snowballs	https://www.allrecipes.com/recipe/231355/luscious-lemon-snowballs/	4.9	90.0	20.0	10.0	Bursting with lemon flavor, these two-bite cookies are slightly crisp on the outside, light and soft on the inside. Cream cheese and plenty of lemon zest make these cookies perfectly refreshing!	1.5 cups white sugar, 1 large lemon, zested, 0.25 cup butter, softened, 0.25 cup cream cheese, softened, 1 egg, 1 tablespoon lemon juice, 0.5 teaspoon vanilla extract, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 1.5 cups all-purpose flour	Combine sugar and lemon zest in a food processor and pulse several times to bruise lemon zest. Transfer 1/2 cup sugar mixture to a bowl., Beat butter and cream cheese in a mixing bowl until creamy and well-combined; mix in remaining lemon-sugar mixture, egg, lemon juice, and vanilla extract. Use an electric mixer to beat baking powder and salt into moist ingredients; gradually beat flour into mixture to make a dough. Freeze dough for 1 hour., Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet., Shape dough into 1-inch balls and roll in reserved 1/2 cup lemon sugar. Place 2 inches apart on prepared baking sheet. Press cookies down slightly to flatten and sprinkle each cookie with about 1/8 teaspoon of the remaining lemon sugar., Bake in the preheated oven until cookies are firm on bottoms, 10 to 12 minutes.	106 kcal	19 g	16 mg	0 g	1 g	2 g	79 mg	13 g	3 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Frosted Lemon Sugar Cookies	https://www.allrecipes.com/recipe/276734/frosted-lemon-sugar-cookies/	5.0	60.0	15.0	10.0	Some sugar cookies are too rich but this recipe is just right, thanks to a touch of added lemon juice which cuts the sweetness a bit.	0.5 cup butter, 1 cup sugar, 0.5 cup vegetable oil, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 1 egg, lightly beaten, 2 cups flour, 0.5 teaspoon cream of tartar, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.25 cup white sugar, or as needed, 0.5 cup powdered sugar, 1 tablespoon lemon juice	Preheat the oven to 350 degrees F (175 degrees C)., Beat butter in a bowl with an electric mixer until creamy. Add 1 cup sugar, vegetables oil, lemon juice, and vanilla extract; mix to combine. Add egg and mix until thoroughly incorporated., Sift together flour, cream of tartar, baking soda, and salt in a bowl. Add flour mixture to the butter mixture; mix until well combined., Pour 1/4 cup sugar into a small bowl. Form dough into 1-inch balls. Roll each ball into sugar to coat and place on an ungreased baking sheet., Bake in the preheated oven until lightly browned, about 10 minutes. Remove from oven, transfer to a wire rack and cool completely, about 30 minutes., Mix together powdered sugar and lemon juice for the frosting in a small bowl until smooth. Pour frosting over cookies and allow to harden for at least 5 minutes before serving.	167 kcal	21 g	18 mg	0 g	1 g	3 g	81 mg	13 g	9 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Healthier Lemon-Ginger Cookies	https://www.allrecipes.com/recipe/276737/healthier-lemon-ginger-cookies/	NaN	35.0	10.0	15.0	Classic lemon-ginger cookies have been given an update with whole wheat flour and a touch of molasses--you'll love how they're crispy on the outside and chewy on the inside.	1 cup white sugar, 0.5 cup canola oil, 0.25 cup molasses, 1 egg, 1.75 cups whole wheat flour, 2 teaspoons ground ginger, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon lemon zest, 1 cup icing sugar, 1 tablespoon margarine, 1 tablespoon lemon juice, 0.5 tablespoon lemon zest, 2 tablespoons low-fat milk, or more as needed	Preheat the oven to 350 degrees F (175 degrees C)., Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula., Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake., Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more., Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.	283 kcal	46 g	14 mg	2 g	3 g	1 g	166 mg	31 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Sesame Lemon Crisps	https://www.allrecipes.com/recipe/16316/sesame-lemon-crisps/	4.5	0.0	NaN	NaN	These delicate cookies are elegant and lovely for any holiday gathering. They also would be suitable for an afternoon tea. The lemon and sesame seeds make this cookie perfect for an international spread for a buffet. Impress your friends with these easy to make cookies!	0.5 cup butter, 1 cup packed brown sugar, 1.5 teaspoons lemon zest, 1 egg, beaten, 0.5 cup sesame seeds, toasted, 1 cup all-purpose flour, 0.25 teaspoon baking powder	Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside., Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C)., Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder., Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.	518 kcal	66 g	86 mg	2 g	7 g	13 g	184 mg	43 g	27 g	0 g	5 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Zesty Lemon Snickerdoodles	https://www.allrecipes.com/recipe/279152/zesty-lemon-snickerdoodles/	NaN	40.0	25.0	10.0	These lemon snickerdoodles with a delicious citrus twist bake up crispy on the outside and soft on the inside.	1.25 cups white sugar, 0.75 cup salted butter, softened, 0.25 cup vegetable oil, 3 egg yolks, 3 tablespoons lemon zest, 1 teaspoon vanilla extract, 2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon cream of tartar, 2 tablespoons white sugar, 1 tablespoon ground cinnamon, 1 teaspoon ground nutmeg	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside., Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla., Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined., Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets., Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.	229 kcal	29 g	55 mg	1 g	2 g	6 g	126 mg	16 g	12 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Taralles Cookies	https://www.allrecipes.com/recipe/271006/taralles-cookies/	4.0	80.0	25.0	10.0	Special occasions such as Easter call for these orange and vanilla-infused Italian taralle cookies dipped in a lemon icing.	6 eggs, 1 cup vegetable oil, 1 orange, zested and juiced, 1 cup white sugar, 5 cups all-purpose flour, or more as needed, 4 tablespoons baking powder, 1 envelope vanilla powder, 0.5 cup lemon juice, 2 cups confectioners' sugar	Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper., Beat eggs in a large bowl using an electric mixer until fluffy. Add oil, orange zest, and juice; mix well. Beat in sugar slowly., Combine flour, baking powder, and vanilla powder in a separate bowl. Slowly add to the egg mixture, 1 cup at a time, mixing well after each addition. Beat until almost blended; mix the rest by hand., Roll dough into 2 ropes; cut into 3- to 4-inch pieces. Twist 2 pieces together or roll individual ropes into circles to make round cookies., Place cookies 2 inches apart on the prepared baking sheets., Bake in the preheated oven until edges are golden but cookies are not yet brown, about 10 minutes. Let cookies cool completely, at least 30 minutes., Meanwhile, slowly mix lemon juice into a bowl of confectioners' sugar to make a runny icing. Line a few trays with waxed paper. Dip cooled cookies into the icing and transfer them onto the trays to harden.	269 kcal	40 g	47 mg	1 g	4 g	2 g	262 mg	19 g	11 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Cookies	Frosted Lemon Cookies	https://www.allrecipes.com/recipe/276735/frosted-lemon-cookies/	NaN	45.0	25.0	20.0	These frosted cookies, bursting with lemony flavor from lemon peel and lemon juice in both the cookies and the frosting, will be the first to disappear from your cookie tray.	1.5 cups butter, softened, 6 tablespoons white sugar, 1 cup cornstarch, 2.5 cups all-purpose flour, 6 tablespoons fresh lemon juice, 2 teaspoons grated lemon peel, 2 cups powdered sugar, 1 cup butter, softened, 2 teaspoons grated lemon peel, 2 tablespoons fresh lemon juice, 3 drops yellow food coloring, or as desired	Combine butter and sugar for cookies in a large bowl; beat with an electric mixer until fluffy. Mix in cornstarch. Add flour, lemon juice, and lemon peel; beat on low speed until a soft dough forms. Shape dough into a 2-inch diameter log. Wrap in waxed paper and chill in the refrigerator until firm, 1 to 2 hours., Preheat the oven to 350 degrees F (175 degrees C)., Remove dough from refrigerator and cut into 1/4-inch slices. Place cookies on an ungreased cookie sheet., Bake in the preheated oven until firm, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Repeat with remaining dough., While cookies are baking, combine powdered sugar, butter, lemon peel, lemon juice, and food coloring for frosting in a large bowl; beat with an electric mixer until smooth. Spread frosting onto cooled cookies. Let frosting dry completely before storing.	193 kcal	19 g	34 mg	0 g	1 g	8 g	91 mg	9 g	13 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Lemon Icing	https://www.allrecipes.com/recipe/7770/lemon-icing/	4.5	5.0	5.0	NaN	This superb lemon frosting comes together in one quick and easy step. It is a tasty icing perfect for baked goods like cake, cupcakes, and cookies.	0.5 cup unsalted butter, at room temperature, 2 tablespoons lemon juice, 0.5 teaspoon vanilla extract, 3 cups confectioners' sugar	Combine butter, lemon juice, vanilla, and confectioners' sugar in a large mixing bowl and beat until light and fluffy. Add more confectioners' sugar, or lemon juice to adjust the consistency as needed.	191 kcal	32 g	20 mg	NaN	0 g	5 g	55 mg	31 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Lemon Cream Cheese Frosting	https://www.allrecipes.com/recipe/7556/lemon-cream-cheese-frosting/	4.6	15.0	15.0	NaN	This tangy lemon cream cheese frosting is super easy to make with just 5 simple ingredients: lemon, cream cheese, butter, vanilla, and sugar.	1 (8 ounce) package cream cheese, softened, 0.25 cup butter, 2 tablespoons lemon juice, 2 teaspoons lemon zest, 1 teaspoon vanilla extract, 5 cups confectioners' sugar	Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.	236 kcal	41 g	25 mg	NaN	1 g	5 g	67 mg	39 g	8 g	0 g	15 servings	3 2/3 cups	NaN
Africa	NaN	Lemon Frosting	Lemon Whipped Cream Frosting	https://www.allrecipes.com/recipe/8355431/lemon-whipped-cream-frosting/	NaN	25.0	5.0	NaN	This delicious lemon whipped cream frosting is made with both lemon juice and lemon zest for extra lemon flavor.	1 pint heavy whipping cream, chilled, 1 cup confectioners' sugar, sifted, 3 tablespoons freshly squeezed lemon juice, 1 lemon, zested	Chill a bowl and beaters (or a whisk attachment for a stand mixer) in the refrigerator for 20 minutes., Add the heavy whipping cream to the chilled bowl and beat on medium-high speed until frothy and soft peaks form., Reduce speed to medium and gradually add the confectioners' sugar, lemon juice, and lemon zest while beating. Continue beating until smooth, thick, and stiff peaks form. Use immediately.	177 kcal	11 g	54 mg	NaN	1 g	9 g	15 mg	NaN	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Tangy Lemon Cream Cheese Frosting	https://www.allrecipes.com/recipe/10147/tangy-lemon-cream-cheese-frosting/	4.5	0.0	NaN	NaN	Great on Lemon Drops.	4 ounces cream cheese, 0.25 cup butter, softened, 1 cup confectioners' sugar, 2 tablespoons lemon juice, 2.25 cups confectioners' sugar, 4 drops yellow food coloring	Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice., Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.	73 kcal	12 g	8 mg	NaN	0 g	2 g	21 mg	12 g	3 g	0 g	32 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Lemon Cupcake with Blackberry Buttercream	https://www.allrecipes.com/recipe/220884/lemon-cupcake-with-blackberry-buttercream/	4.5	80.0	30.0	20.0	A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.	1 cup white sugar, 0.5 cup butter, 2 eggs, 1.5 teaspoons vanilla extract, 1.5 cups all-purpose flour, 1.75 teaspoons baking powder, 0.5 cup low-fat milk, 1 lemon, juice and zest, 1 cup butter, softened, 1 teaspoon vanilla extract, 0.25 teaspoon salt, 4 cups confectioners' sugar, 0.5 cup seedless blackberry jam	Preheat oven to 350 degrees F (175 degrees C)., Line 24 muffin cups with paper liners., Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg., Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter., Spoon the batter into the prepared muffin cups., Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely., Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.	272 kcal	41 g	46 mg	0 g	2 g	8 g	151 mg	33 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Lemon Cupcakes with Lemon Frosting	https://www.allrecipes.com/recipe/239196/lemon-cupcakes-with-lemon-frosting/	4.2	30.0	15.0	15.0	The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.	0.75 cup white sugar, or more to taste, 0.5 cup butter, softened, 2 eggs, 2 teaspoons lemon extract, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 1.5 cups all-purpose flour, 0.66666668653488 cup cold milk, 3 tablespoons butter, softened, 2 teaspoons lemon extract, 1 teaspoon milk, or more as needed, 1 cup confectioners' sugar, or more as needed	Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners., Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups., Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes., Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.	262 kcal	36 g	60 mg	0 g	3 g	7 g	161 mg	24 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Lemon Cream	https://www.allrecipes.com/recipe/7798/lemon-cream/	4.6	0.0	NaN	NaN	This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.	1 cup water, 3 tablespoons cornstarch, 3 egg yolks, 0.5 cup lemon juice, 1.5 cups white sugar, 0.5 cup butter	Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside., Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat., Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.	188 kcal	28 g	72 mg	0 g	1 g	5 g	57 mg	25 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Carrot Cake Cupcakes with Lemon Cream Cheese Frosting	https://www.allrecipes.com/recipe/246585/carrot-cake-cupcakes-with-lemon-cream-cheese-frosting/	4.5	50.0	30.0	20.0	The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.	2 cups flour, 2 cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons McCormick® Cinnamon, Ground, 0.5 teaspoon McCormick® Nutmeg, Ground, 0.5 teaspoon salt, 1.25 cups vegetable oil, 4 eggs, lightly beaten, 1 tablespoon McCormick® Pure Vanilla Extract, 3 cups finely grated carrots, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, softened, 0.5 teaspoon McCormick® Pure Lemon Extract, 1 (16 ounce) box confectioners' sugar, 1 tablespoon milk, or as needed	Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full., Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely., For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.	362 kcal	45 g	52 mg	1 g	3 g	7 g	166 mg	36 g	20 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Lemon Orange Frosting	https://www.allrecipes.com/recipe/7951/lemon-orange-frosting/	4.1	0.0	NaN	NaN	Frosting for any white or lemon cake recipes. Enough to cover the sides and top of a 9-inch layer cake.	6 cups confectioners' sugar, 1 egg yolk, 2 tablespoons lemon juice, 3 tablespoons orange juice, 1 lemon, 2 large oranges, 0.25 cup butter	Beat the butter until it has the appearance of thick cream, stir in confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in egg yolk and lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.	174 kcal	39 g	16 mg	1 g	0 g	2 g	17 mg	37 g	3 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Anne's Awesome "Glass" Royal Icing	https://www.allrecipes.com/recipe/270132/annes-awesome-glass-royal-icing/	NaN	10.0	10.0	NaN	This is a traditional royal icing recipe, but the consistency is perfect for a Martha-style cookie! The royal icing hardens firm, but is not rock hard.	1 egg white, 0.5 (16 ounce) box confectioners' sugar, 1 teaspoon lemon juice	Beat egg white in a bowl using an electric mixer until foamy. Add 1/2 of the confectioners' sugar and beat until just combined. Beat in remaining confectioners' sugar and lemon juice until soft peaks form and the icing holds an indentation when you "cut" it with a knife.	28 kcal	7 g	NaN	NaN	0 g	NaN	2 mg	7 g	NaN	0 g	32 servings	NaN	NaN
Africa	NaN	Lemon Frosting	Lemonade Frosting	https://www.allrecipes.com/recipe/7371/lemonade-frosting/	4.4	0.0	NaN	NaN	Tangy lemonade flavored whipped cream frosting works very well with yellow or white cakes.	2 cups heavy whipping cream, 2 tablespoons white sugar, 3 fluid ounces frozen pink lemonade concentrate, thawed	In a large glass, metal , or ceramic bowl beat whipping cream, sugar, and pink lemonade until fluffy and peaks form. Use immediately.	121 kcal	6 g	41 mg	NaN	1 g	7 g	12 mg	4 g	11 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Pudding Cake	https://www.allrecipes.com/recipe/7665/lemon-pudding-cake-i/	4.3	60.0	15.0	45.0	This lemon pudding cake is baked until it's moist and fluffy, with a delicious lemon sauce at the bottom for the perfect balance of sweet and tart.	4 eggs, separated, 0.33333334326744 cup lemon juice, 1 tablespoon butter, 1 teaspoon lemon zest, 1.5 cups white sugar, 0.5 cup sifted all-purpose flour, 0.5 teaspoon salt, 1.5 cups milk	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish., Beat egg yolks, lemon juice, butter, and lemon zest together in a large bowl with an electric mixer until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the lemon mixture, beating well after each addition., Beat egg whites in a glass, metal, or ceramic bowl until stiff. Blend egg whites into batter on low speed with an electric mixer. Pour into prepared baking dish., Place a pan of hot water in the preheated oven; set the baking dish into the pan; bake for 45 minutes. For best results, serve warm.	188 kcal	41 g	7 mg	0 g	2 g	1 g	134 mg	NaN	2 g	0 g	9 servings	NaN	NaN
Africa	NaN	Lemon Desserts	The Best Lemon Bars	https://www.allrecipes.com/recipe/10294/the-best-lemon-bars/	4.5	50.0	15.0	35.0	These lemon bars are easy to make with fresh lemons and simple ingredients you probably already have for a deliciously rich and tart treat.	2 cups all-purpose flour, 1 cup butter, softened, 0.5 cup white sugar, 1.5 cups white sugar, 0.25 cup all-purpose flour, 4 eggs, 2 lemons, juiced	Preheat the oven to 350 degrees F (175 degrees C)., To make the crust: Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined; press into the bottom of an ungreased 9x13-inch pan., Bake in the preheated oven until firm and golden, about 15 minutes. Meanwhile, make the filling: Whisk remaining 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Whisk in eggs, then lemon juice until smooth; pour filling over the baked crust., Bake in the preheated oven for 20 minutes. Set the pan aside to cool completely; the bars will firm up as they cool. When cooled, cut into uniform squares.	175 kcal	26 g	20 mg	0 g	1 g	5 g	55 mg	NaN	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Grandma's Lemon Meringue Pie	https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/	4.6	40.0	30.0	10.0	This lemon meringue pie has fresh lemon juice and lemon zest in the filling with billows of baked meringue on top for a deliciously dreamy dessert.	1 cup white sugar, 2 tablespoons all-purpose flour, 3 tablespoons cornstarch, 0.25 teaspoon salt, 1.5 cups water, 2 lemons, juiced and zested, 2 tablespoons butter, 4 egg yolks, beaten, 1 (9 inch) pie crust, baked, 4 egg whites, 6 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter., Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell., To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust., Bake in preheated oven until meringue is golden brown, about 10 minutes.	298 kcal	50 g	110 mg	2 g	4 g	4 g	229 mg	35 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	The Ultimate Berry Crumble	https://www.allrecipes.com/recipe/264590/the-ultimate-berry-crumble/	4.8	85.0	15.0	40.0	This berry crumble recipe by Chef John delivers a summer dessert loaded with blackberries, raspberries, and blueberries topped with a buttery crumble.	2 cups all-purpose flour, 0.75 cup white sugar, 0.75 teaspoon baking powder, 0.25 teaspoon fine salt, 0.75 cup frozen unsalted butter, 2 large egg yolks, 1.5 teaspoons vanilla extract, 1 teaspoon apple cider vinegar, or as needed, 1 cup blueberries, 1 cup raspberries, 1 cup blackberries, 0.33333334326744 cup white sugar, 2 teaspoons cornstarch, 2 teaspoons fresh lemon juice, 1 teaspoon lemon zest, 1 pinch cayenne pepper	Preheat the oven to 375 degrees F (190 degrees C)., Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated., Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside., Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved., Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps., Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.	416 kcal	58 g	97 mg	3 g	5 g	11 g	124 mg	31 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Candied Lemon Peel	https://www.allrecipes.com/recipe/56693/candied-lemon-peel/	4.5	100.0	10.0	60.0	Candied lemon peel is a great trick to pull on rinds. Use this method for any citrus fruit and enjoy with coffee, tea, or dessert for a zesty treat.	3 lemons, 8 cups cold water, or as needed, 2 cups white sugar, or as needed	Cut lemons into slices about 1/4-inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips., Bring water and lemon peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside., Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store in an airtight container at room temperature.	108 kcal	29 g	NaN	1 g	0 g	NaN	4 mg	27 g	0 g	0 g	15 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Simple Lemon Cake	https://www.allrecipes.com/recipe/273698/simple-lemon-cake/	4.5	45.0	10.0	35.0	This best lemon cake recipe is moist, soft, and easy to make with simple ingredients for a light, tender cake perfect for summer picnics or parties.	1 cup white sugar, 0.5 cup butter, 2 large eggs, 2 teaspoons vanilla extract, 1.5 cups all-purpose flour, 1.75 teaspoons baking powder, 0.75 cup milk, 1 tablespoon lemon zest, 1 tablespoon lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan., Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined., Sift flour and baking powder together in a separate bowl; add to creamed mixture until incorporated. Pour in milk, lemon zest, and lemon juice; mix until smooth. Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.	254 kcal	36 g	63 mg	1 g	4 g	6 g	173 mg	21 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Cookies from Scratch	https://www.allrecipes.com/recipe/276680/lemon-cookies-from-scratch/	4.4	60.0	15.0	15.0	These lemon cookies are baked from scratch with lemon juice, zest, and other simple ingredients for a soft, old-fashioned treat full of bright flavor.	1 cup white sugar, 0.5 cup butter, softened, 2 tablespoons fresh lemon zest, 2 large eggs, 1 tablespoon fresh lemon juice, 0.5 teaspoon vanilla extract, 1.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 0.25 cup confectioners' sugar for rolling	Beat together sugar, butter, and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes. Whisk together eggs, lemon juice, and vanilla in a small bowl until combined. Beat into butter mixture slowly on low speed., Whisk together flour, baking powder, and salt in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling., Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Form dough into balls using a cookie scoop or tablespoon, then roll each in confectioners' sugar. Place 2 inches apart onto the prepared baking sheets. Lightly smash each ball down using your hand., Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.	133 kcal	20 g	31 mg	0 g	2 g	3 g	106 mg	12 g	5 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Cream Cheese Bars	https://www.allrecipes.com/recipe/237181/lemon-cream-cheese-bars/	4.3	125.0	15.0	30.0	This lemon cream cheese bar recipe features layers of crescent roll dough filled with sweetened cream cheese flavored with lemon zest and juice.	cooking spray, 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided, 2 lemons, zested and juiced, divided, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 tablespoons butter, melted, 3 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and coat with cooking spray., Unroll 1 crescent roll dough; press into the bottom of the prepared baking dish, stretching to the edges., Mix together lemon juice and 3/4 of the lemon zest in a large bowl. Beat cream cheese and 1/2 cup sugar into juice-zest mixture with an electric mixer until smooth and creamy; spread over crescent roll dough in the baking dish., Unroll remaining crescent roll dough and place over cream cheese mixture, stretching to the edges. Brush melted butter on top. Mix together 3 tablespoons sugar and remaining lemon zest in a small bowl; sprinkle over melted butter., Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes., Lift dessert from the baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.	171 kcal	15 g	23 mg	0 g	3 g	6 g	209 mg	7 g	12 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Meringue Cheesecake	https://www.allrecipes.com/recipe/244929/lemon-meringue-cheesecake/	4.8	330.0	20.0	70.0	This lemon meringue cheesecake is a delightful mashup of a tangy lemon meringue pie and a rich and creamy cheesecake. It's sure to impress your guests!	2 cups shortbread cookie crumbs, 0.25 cup melted butter, 3 (8 ounce) packages cream cheese, softened, 1 cup sour cream, 1 cup white sugar, 4 large eggs, 0.25 cup fresh lemon juice, 1 medium lemon, zested, 1 teaspoon vanilla extract, 4 large egg whites, 0.25 cup white sugar, 0.25 teaspoon cream of tartar, 1.5 cups lemon curd	Preheat the oven to 325 degrees F (165 degrees C)., Make the crust: Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan., Make the filling: Beat cream cheese, sour cream, and sugar together in a bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla until smooth, scraping the bottom and sides of the bowl as needed. Spread mixture over crust in the springform pan., Bake in the preheated oven until almost set in the center, about 1 hour. Let cool to room temperature, about 1 hour, then refrigerate until completely cooled, at least 3 to 4 hours., Preheat the oven to 375 degrees F (190 degrees C)., Make the meringue: Beat egg whites in a bowl with an electric mixer until soft peaks form. Beat in sugar and cream of tartar until mixture is glossy and stiff peaks form., Spread lemon curd over chilled cheesecake. Mound whipped egg whites over top and spread until curd is completely covered., Bake in the preheated oven until meringue is golden brown, about 10 minutes. Remove from the oven and chill, uncovered, in the refrigerator for at least 1 hour or up to 1 day before serving. Don't cover the meringue or it may collapse.	483 kcal	52 g	130 mg	0 g	8 g	15 g	305 mg	33 g	29 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Super Lemon Ice Cream	https://www.allrecipes.com/recipe/218156/super-lemon-ice-cream/	4.8	765.0	15.0	20.0	This lemon ice cream is easy to make, super creamy, and quite delicious, thanks to a double dose of fresh lemon juice and zest in the custard base.	2 cups heavy whipping cream, 1.125 cups white sugar, 1 cup half-and-half cream, 3 tablespoons grated lemon zest, 5 large egg yolks, 0.75 cup fresh lemon juice	Combine heavy cream, sugar, half-and-half, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat, cover the saucepan, and allow to steep for 10 minutes., Uncover the saucepan and bring back to a simmer over low heat. Beat egg yolks in a medium bowl. Gradually whisk 1 cup hot cream mixture into eggs, several tablespoons at a time. (This brings eggs up to temperature without scrambling them.) Stir egg mixture back into cream mixture in the saucepan. Cook and stir over low heat until mixture coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover and refrigerate 8 hours to overnight., Stir lemon juice into chiled ice cream mixture. Freeze in a 4- to 5-quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, then freeze for about 4 hours to ripen flavors before serving.	315 kcal	27 g	177 mg	0 g	3 g	14 g	32 mg	23 g	23 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Sweet and Simple Lemon Tart	https://www.allrecipes.com/recipe/231191/sweet-and-simple-lemon-tart/	4.5	65.0	20.0	30.0	This tart recipe is bursting with lemon flavor as it's made with both lemon juice and zest. Cut it into squares or make four individual tarts if desired.	0.5 cup butter, softened, 0.25 cup sifted confectioners' sugar, 1 cup sifted all-purpose flour, 1 cup white sugar, 2 large eggs, 3 tablespoons all-purpose flour, 3 tablespoons fresh lemon juice, or more to taste, 2 teaspoons grated lemon peel, 0.25 teaspoon salt, 3 tablespoons confectioners' sugar	Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish., Make the crust: Mix butter and confectioners' sugar together in a bowl until smooth; stir in flour. Press dough into the prepared baking pan; pierce with a fork in several places to prevent crust from puffing up during baking., Bake in the preheated oven until light golden brown, 10 to 15 minutes. Remove from the oven and let cool, 15 to 30 minutes. Leave the oven on., Make the filling: Whisk white sugar and eggs together in a bowl. Whisk in flour, lemon juice, lemon peel, and salt until thoroughly combined; pour into cooled crust., Bake until filling is set, 20 to 25 minutes. Let cool completely, then dust with confectioners' sugar and cut into 16 squares. Serve immediately, or refrigerate and serve chilled.	156 kcal	23 g	39 mg	0 g	2 g	4 g	86 mg	16 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Chef John's Lemon Bars	https://www.allrecipes.com/recipe/232799/chef-johns-lemon-bars/	4.8	100.0	20.0	50.0	These shortbread crust lemon bars are Chef John's recipe for intensely flavored custard atop a crisp, sweet, buttery cookie layer reminiscent of pie.	1 cup all-purpose flour, 0.5 cup unsalted butter at room temperature, 0.25 cup confectioners' sugar, 0.25 teaspoon vanilla extract, 0.25 teaspoon salt, 2 large eggs, 1 large egg yolks, 1 cup white sugar, 2 tablespoons all-purpose flour, 0.25 cup freshly squeezed lemon juice, 1 tablespoon freshly grated lemon zest, 1 teaspoon confectioners' sugar, or to taste	Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish., Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners' sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust., Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside., Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust., Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars., Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners' sugar.	153 kcal	22 g	51 mg	0 g	2 g	4 g	47 mg	15 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Blackberry Compote	https://www.allrecipes.com/recipe/275370/blackberry-compote/	4.9	35.0	5.0	20.0	This simple blackberry compote has the consistency of a chunky fruit syrup. It's lovely drizzled over ice cream, crêpes, yogurt, oatmeal, or ricotta toast.	2 cups fresh blackberries, 0.25 cup white sugar, 1 teaspoon lemon juice, 1 pinch salt	Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes., Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes., Remove from the heat and cool for a few minutes before serving, or refrigerate for later use; it will thicken further as it cools.	20 kcal	5 g	NaN	1 g	0 g	NaN	10 mg	4 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Cupcakes	https://www.allrecipes.com/recipe/201921/lemon-cupcakes/	4.4	85.0	45.0	20.0	This lemon cupcakes recipe makes a light, tart dessert from scratch with a fluffy whipped cream icing. Simply delicious, melt-in-your-mouth treats.	3 cups self-rising flour, 0.5 teaspoon salt, 1 cup unsalted butter, at room temperature, 2 cups white sugar, 4 large eggs, at room temperature, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, 1 cup whole milk, divided, 2.5 tablespoons fresh lemon juice, divided, 2 cups chilled heavy cream, 0.75 cup confectioners' sugar, 1.5 tablespoons fresh lemon juice	Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners., Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla., Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix., Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes., Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes., Spread icing on cooled cupcakes. Refrigerate leftovers.	232 kcal	27 g	64 mg	0 g	3 g	8 g	260 mg	17 g	13 g	0 g	30 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze	https://www.allrecipes.com/recipe/236915/lemon-buttermilk-pound-cake-with-aunt-evelyns-lemon-glaze/	4.7	110.0	20.0	60.0	This lemon buttermilk cake is a blue-ribbon winner. Lemon fanatics will delight in thrice the lemon: extract in the cake and zest and juice in the glaze.	3.5 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 2.5 cups white sugar, 1.5 cups unsalted butter, softened, 4 large eggs, 1 cup buttermilk, 1 teaspoon lemon extract, 2 cups confectioners' sugar, 0.25 cup lemon juice, 2 tablespoons unsalted butter, softened, 1 tablespoon lemon zest	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt)., Make the cake: Sift flour, salt, and baking soda together in a bowl., Beat sugar and butter in a bowl with an electric mixer for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract. Pour batter into the prepared pan., Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes., Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper., Make the glaze: Beat confectioner's sugar, lemon juice, butter, and lemon zest in a bowl with an electric mixer until smooth., Pour about 1/2 of the glaze over the warm cake. Let cool for 20 minutes, then pour remaining glaze over top.	540 kcal	79 g	111 mg	1 g	6 g	14 g	157 mg	NaN	23 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Blackberry Ice Cream	https://www.allrecipes.com/recipe/275011/blackberry-ice-cream/	5.0	160.0	30.0	NaN	Capture the fresh summery taste of ripe blackberries in a no-fail ice cream recipe that uses just 6 ingredients: blackberries, cream, milk, sugar, vanilla extract, and lemon zest.	1 pint fresh blackberries, 0.5 cup white sugar, 0.5 teaspoon lemon zest, 2 cups heavy cream, 0.5 cup whole milk, 1 teaspoon vanilla extract	Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes., Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds., Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.	560 kcal	37 g	166 mg	4 g	4 g	28 g	58 mg	30 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Syllabub	https://www.allrecipes.com/recipe/46525/lemon-syllabub/	4.7	45.0	15.0	NaN	This lemon syllabub is a deliciously light, creamy, mousse-like dessert made with sweetened whipped cream, fresh lemon juice, and white wine.	1 cup heavy whipping cream, chilled, 0.5 cup white sugar, 0.25 cup white wine, 2 tablespoons fresh lemon juice, 1 teaspoon grated lemon zest, 0.25 teaspoon ground nutmeg (or to taste), 6 thin slices lemon, 6 sprigs fresh mint	Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes., When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.	223 kcal	25 g	54 mg	3 g	2 g	9 g	17 mg	17 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Pie II	https://www.allrecipes.com/recipe/12241/lemon-pie-ii/	4.5	130.0	10.0	NaN	This simple no-bake pie is made with cream cheese, sweetened condensed milk, and lemon juice in a graham cracker crust. Dress it up with a fruit glaze, or serve it with whipped cream.	1 (8 ounce) package cream cheese, room temperature, 1 (14 ounce) can sweetened condensed milk, 0.33333334326744 cup lemon juice, 1 (9 inch) prepared graham cracker crust, 0.5 cup whipped cream for serving	Mix together the cream cheese, milk and lemon juice. Mix well and spread in graham crust. Chill until set, at least 2 hours, and top as desired.	457 kcal	48 g	68 mg	1 g	8 g	14 g	322 mg	38 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Crinkle Cookies	https://www.allrecipes.com/recipe/273829/lemon-crinkle-cookies/	4.5	95.0	15.0	15.0	Chewy, citrusy, lemon-flavored cookies are covered with powdered sugar before they're baked for a crinkle effect.	1.5 cups all-purpose flour, 0.25 teaspoon baking powder, 0.25 teaspoon salt, 0.125 teaspoon baking soda, 1 cup white sugar, 0.5 cup butter, softened, 1 egg, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 lemon, zested and juiced, 1 drop yellow food coloring, or as desired, 0.75 cup powdered sugar	Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside., Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined., Cover bowl and refrigerate cookie dough for 1 hour., Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat., Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness., Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet., Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.	114 kcal	19 g	17 mg	0 g	1 g	3 g	66 mg	12 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Cake From Scratch	https://www.allrecipes.com/recipe/241711/lemon-cake-from-scratch/	4.6	70.0	25.0	35.0	Lemon sheet cake made from scratch using from lemon juice and lemon zest is easy to prepare and produces a light lemony flavor.	2.5 cups all-purpose flour, 1 tablespoon lemon zest, 1 teaspoon salt, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 1 cup unsalted butter at room temperature, 1.5 cups white sugar, 2 large eggs, 3 large egg yolks, 2 tablespoons fresh lemon juice, 1 cup low-fat buttermilk	Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour., Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl., Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans., Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.	217 kcal	28 g	74 mg	1 g	3 g	6 g	183 mg	16 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Bill Clinton's Lemon Chess Pie	https://www.allrecipes.com/recipe/15954/bill-clintons-lemon-chess-pie/	4.4	0.0	NaN	NaN	Lemon juice and the zest of three lemons make this chess pie divine. The filling is thickened with cornmeal, and is rich with whole milk and eggs.	1 (9 inch) pie shell, 2 cups white sugar, 0.5 cup butter, softened, 5 eggs, beaten, 1 cup milk, 1 tablespoon all-purpose flour, 1 tablespoon cornmeal, 0.25 cup fresh lemon juice, 3 tablespoons lemon zest	Preheat oven to 350 degrees F (175 degrees C)., In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell., Bake in preheated oven for 35 to 40 minutes, until set in center.	446 kcal	62 g	149 mg	1 g	6 g	9 g	241 mg	53 g	20 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Crisp Peach Cobbler	https://www.allrecipes.com/recipe/259043/crisp-peach-cobbler/	4.6	95.0	20.0	45.0	Chef John's version is a lot crispier than a regular cobbler, and you can use this technique for other fruit cobblers. Serve warm with vanilla ice cream.	6 large fresh peaches, pitted and cut into eighths, 1 lemon, zested and juiced, 0.5 cup unsalted butter, at room temperature, 1.25 cups white sugar, 1.3333333730698 cups self-rising flour, 0.33333334326744 cup rolled oats, 0.66666668653488 cup whole milk, 0.25 cup white sugar, 2 tablespoons cold water, or as needed to wet topping sugar	Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish., Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest., Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes., Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens., Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.	371 kcal	62 g	33 mg	1 g	3 g	8 g	279 mg	45 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Easy Lemon-Blueberry Bundt Cake	https://www.allrecipes.com/recipe/278079/easy-lemon-blueberry-bundt-cake/	4.7	90.0	20.0	40.0	This cake starts out with cake mix, but the addition of blueberries, cream cheese, and lots of lemon transforms it into a moist and light cake that tastes anything but boxed.	cooking spray, 1 (15.25 ounce) package lemon cake mix, divided, 0.75 cup milk, 0.5 (8 ounce) package Neufchatel cheese, softened, 0.25 cup freshly squeezed lemon juice, 2 eggs, at room temperature, 1 tablespoon lemon zest, 1 cup blueberries, fresh or frozen, 1.5 cups powdered sugar, 3 tablespoons lemon juice, or more as needed	Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray., Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes., Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes., Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed., Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.	228 kcal	39 g	39 mg	1 g	4 g	3 g	270 mg	29 g	7 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon-Butter Shortbread Cookies	https://www.allrecipes.com/recipe/273880/lemon-butter-shortbread-cookies/	4.5	175.0	45.0	10.0	There is a delicious burst of fresh lemon flavor in these buttery, tender shortbread cookies that are then dipped in a tart, lemony glaze.	4 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking powder, 2 cups unsalted butter at room temperature, 1 cup confectioners' sugar, 2 tablespoons fresh lemon juice, 6 tablespoons unsalted butter, melted, 0.33333334326744 cup lemon juice, or more to taste, 3 cups confectioners' sugar, lemons, zested	Preheat the oven to 350 degrees F (175 degrees C)., Sift or whisk flour, salt, and baking powder together in a bowl., Place butter in a large mixing bowl and mix with a wooden spoon until very creamy. Add confectioners' sugar, lemon juice, and flour mixture; mix until well combined., Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into rounds using a round cookie cutter. Transfer cookies to ungreased baking sheets., Bake in the preheated oven until cookies are light brown on the bottom but still very light on top, about 10 minutes. Allow cookies to cool on the baking sheets for about 2 minutes before transferring to wire racks to cool completely., Whisk melted butter and lemon juice together in a small bowl. Add lemon zest and whisk again. Whisk in confectioners' sugar 1 cup at a time. Add more lemon juice if necessary for a thin consistency., Dip the top of each cookie in the glaze and transfer to a wire rack placed over waxed paper or parchment paper. Allow cookies to sit until glaze has set, about 2 hours., Store cookies in an airtight container between layers of waxed paper.	317 kcal	37 g	48 mg	1 g	2 g	12 g	62 mg	20 g	18 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Desserts	NaN	https://www.allrecipes.com/gallery/ways-to-use-lemon-curd/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Desserts	Magic Lemon Pie	https://www.allrecipes.com/recipe/12280/magic-lemon-pie/	4.4	0.0	NaN	NaN	Sweetened condensed milk, egg yolks and lemon juice are combined and poured into a graham cracker crust. Egg whites are sugared, beaten into a stiff meringue and spooned onto the lemon filling. The pie is then slipped into a hot oven until the meringue turns golden.	1 (9 inch) prepared graham cracker crust, 0.5 cup lemon juice, 1 (14 ounce) can sweetened condensed milk, 2 eggs, separated, 0.25 teaspoon cream of tartar, 4 tablespoons white sugar	Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust., In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges., Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.	351 kcal	54 g	63 mg	1 g	7 g	5 g	251 mg	45 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Poke Cake II	https://www.allrecipes.com/recipe/17573/lemon-poke-cake-ii/	4.7	55.0	10.0	45.0	This is a moist lemony cake. It is called a poke cake because you poke holes in it to absorb the glaze. If you want, you can serve this with vanilla ice cream or whipped topping.	1 (18.25 ounce) package yellow cake mix, 1 (3.4 ounce) package instant lemon pudding mix, 0.75 cup water, 0.5 cup vegetable oil, 4 eggs, 0.33333298563957 cup lemon juice, 2 cups confectioners' sugar	Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan., In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan., Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.	200 kcal	31 g	31 mg	0 g	2 g	1 g	206 mg	19 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Icebox Pie III	https://www.allrecipes.com/recipe/15964/lemon-icebox-pie-iii/	4.5	0.0	NaN	NaN	Cream cheese, condensed milk, lemon juice and rind is stirred up in a bowl until smooth, poured into a graham cracker crust, and then chilled.	1 (9 inch) prepared graham cracker crust, 2 (8 ounce) packages cream cheese, softened, 1 (14 ounce) can sweetened condensed milk, 2 lemons, juiced, 1 teaspoon lemon zest	In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.	506 kcal	51 g	78 mg	2 g	10 g	17 g	399 mg	38 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Glazed Cake	https://www.allrecipes.com/recipe/25594/lemon-glazed-cake/	4.5	85.0	15.0	40.0	This easy poke cake gets an extra boost of lemony flavor from lemon Jell-O®.	1 (18.25 ounce) package lemon cake mix, 1 (3 ounce) package lemon flavored Jell-O® mix, 0.75 cup vegetable oil, 0.5 cup water, 4 eggs, 0.33333334326744 cup lemon juice, 2 cups confectioners' sugar, 2 tablespoons butter, melted, 1 tablespoon water	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan., In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan., Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool., To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.	451 kcal	59 g	78 mg	0 g	5 g	6 g	384 mg	46 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	The Best Lemon Tart Ever	https://www.allrecipes.com/recipe/231190/the-best-lemon-tart-ever/	4.5	80.0	15.0	35.0	Rich lemon filling makes up the center of a decadent tart with a golden-brown shortbread crust.	0.75 cup butter, at room temperature, 0.5 cup white sugar, 0.5 teaspoon vanilla extract, 1 pinch salt, 1.75 cups all-purpose flour, 1.5 cups white sugar, 3 large eggs, 1 tablespoon lemon zest, 0.5 cup freshly squeezed lemon juice, 0.5 cup all-purpose flour, 1 teaspoon confectioners' sugar, or to taste	Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes., Preheat oven to 350 degrees F (175 degrees C)., Bake crust until light golden brown, 15 to 20 minutes., Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning., Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.	507 kcal	79 g	116 mg	1 g	6 g	12 g	150 mg	51 g	20 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Square Bars	https://www.allrecipes.com/recipe/25091/lemon-square-bars/	4.4	70.0	20.0	50.0	A traditional lemon bar. These can be dressed up by adding a layer of meringue too!	2 cups sifted all-purpose flour, 1 cup confectioners' sugar, 1 cup butter, melted, 4 eggs, 2 cups white sugar, 1 teaspoon baking powder, 0.25 cup all-purpose flour, 0.625 cup lemon juice	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan., In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan., Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven., Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.	208 kcal	31 g	51 mg	0 g	2 g	5 g	82 mg	22 g	9 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Yogurt Cake	https://www.allrecipes.com/recipe/17476/yogurt-cake/	4.7	90.0	20.0	60.0	A lemon pound cake made with yogurt instead of sour cream.	1 cup butter, room temperature, 2 cups white sugar, 3 eggs, room temperature, 1 teaspoon lemon extract, 2.25 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 (8 ounce) container lemon flavored yogurt	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan., Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg., Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated., Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.	386 kcal	55 g	88 mg	1 g	5 g	10 g	289 mg	37 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Chiffon Pie	https://www.allrecipes.com/recipe/12679/lemon-chiffon-pie/	4.4	165.0	20.0	10.0	This lemon chiffon pie is light and fluffy with a creamy filling made with gelatin, lemon zest, lemon juice, egg yolks, and whipped egg whites.	0.25 cup cold water, 1 (.25 ounce) package unflavored gelatin, 1 cup white sugar, divided, 4 egg yolks, 0.5 cup fresh lemon juice, 0.5 teaspoon salt, 1 teaspoon lemon zest, 4 egg whites, 1 (9 inch) prepared graham cracker crust	Pour cold water into a bowl; add gelatin and let stand until softened, about 5 minutes., Beat 1/2 cup of sugar, egg yolks, lemon juice, and salt together in a bowl until smooth. Cook in the top of a double boiler, stirring constantly, until it is the consistency of custard. Add grated lemon zest and softened gelatin and stir thoroughly; set aside to thicken and cool, about 10 to 15 minutes., Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 1/2 cup of sugar, continuing to beat until soft peaks form; fold egg whites into cooled custard mixture., Pour filling into prepared pie shell and chill in refrigerator until firm, at least 2 hours. Garnish with sweetened whipped cream if desired.	190 kcal	31 g	68 mg	0 g	4 g	2 g	233 mg	25 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Pie Bars	https://www.allrecipes.com/recipe/11458/lemon-pie-bars/	4.5	0.0	NaN	NaN	Tangy lemon filling on a buttery short bread crust. This is a really easy recipe that my mom made before the lemon bar 'rage' was on!	2.25 cups all-purpose flour, 0.5 cup confectioners' sugar, 1 cup butter, softened, 4 eggs, 1.5 cups white sugar, 0.5 cup lemon juice, 1 tablespoon lemon zest	Preheat oven to 350 degrees F (175 degrees C)., Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan., Bake 15 to 20 minutes or until golden brown., Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust., Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.	136 kcal	18 g	39 mg	0 g	2 g	4 g	50 mg	11 g	7 g	0 g	32 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Italian Lemon Cream Cake	https://www.allrecipes.com/recipe/237434/italian-lemon-cream-cake/	4.8	290.0	20.0	30.0	Homemade Italian lemon cream cake filled with lemon cream and topped with vanilla crumbs is just like the one at a famous Italian restaurant chain.	cooking spray, 1 (16.25 ounce) package white cake mix, 0.75 cup milk, 1 tablespoon milk, 2 eggs, 3.5 tablespoons vegetable oil, 2 tablespoons butter, melted, 0.5 teaspoon vanilla extract, 4 ounces cream cheese, softened, 0.66666668653488 cup confectioners' sugar, divided, plus more for dusting, 3 tablespoons lemon juice, 1 teaspoon grated lemon zest, 2 cups heavy whipping cream	Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray., Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan., Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan., Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream., Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.	435 kcal	40 g	102 mg	0 g	5 g	14 g	330 mg	29 g	29 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Panna Cotta	https://www.allrecipes.com/recipe/275711/lemon-panna-cotta/	4.9	275.0	10.0	10.0	Panna cotta, a classic Italian dessert, is flavored in this recipe with lemon zest and lemon juice. It's luscious, refreshing, and has a smooth and silky texture.	2 tablespoons freshly squeezed lemon juice, 1 (.25 ounce) package powdered gelatin (such as Knox®), 3 cups heavy cream, 0.5 cup white sugar, 2.5 tablespoons fresh lemon zest, divided, 1 tablespoon orange liqueur (such as Grand Marnier®)	Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens., Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur., Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins., Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight., Garnish with remaining lemon zest before serving.	488 kcal	21 g	163 mg	0 g	4 g	27 g	48 mg	18 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Fruit Sherbet	https://www.allrecipes.com/recipe/52457/fruit-sherbet/	4.6	245.0	5.0	NaN	This light and fruity sherbet is made with orange, lemon, and pineapple juices. It's from a newspaper clipping from 1933.	1 cup lemon juice, 1.5 cups sugar, 1 cup orange juice, 1 cup milk, 0.5 cup pineapple juice	In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.	381 kcal	94 g	5 mg	0 g	3 g	1 g	27 mg	88 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Butter Tarts	https://www.allrecipes.com/recipe/12330/lemon-butter-tarts/	4.0	0.0	NaN	NaN	The filling for these diminutive treats is sweet and tart, with a delightful burst of grated lemon rind sweetness. The filling is spooned into 3-inch tart shells, covered with a dollop of meringue, and baked. This recipe yields a dozen.	0.5 cup butter, 2 teaspoons lemon zest, 0.33333334326744 cup lemon juice, 1.5 cups white sugar, 3 eggs, 2 egg yolks, 12 (3 inch) tart shells, baked, 3 egg whites, 0.25 cup white sugar	Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill., Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue., Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.	351 kcal	49 g	101 mg	0 g	4 g	7 g	177 mg	35 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Northwest Marionberry Pie	https://www.allrecipes.com/recipe/246928/northwest-marionberry-pie/	5.0	125.0	10.0	55.0	Northwestern marionberries are tossed with sugar and lemon juice and baked into a juicy double-crust pie perfect for a summertime dessert.	6 cups fresh marionberries, 0.75 cup white sugar, 6 tablespoons all-purpose flour, 1 tablespoon lemon juice, 1 (15 ounce) package pastry for a 9-inch double crust pie, 2 teaspoons water, or as needed, 2 teaspoons sugar, or to taste	Preheat oven to 450 degrees F (230 degrees C)., Mix marionberries, 3/4 cup sugar, flour, and lemon juice together in a large bowl until well-combined., Fit the bottom of a 9-inch pie plate with 1 pie crust. Pour in marionberry mixture. Cover with second crust; crimp edges to seal. Brush pie lightly with water. Sprinkle 2 teaspoons sugar on top. Cut four to eight 1-inch slits in the top crust with a knife., Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 45 to 50 minutes more. Let cool completely before serving, about 1 hour.	407 kcal	60 g	NaN	6 g	5 g	4 g	259 mg	26 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Carlota de Limon (Mexican Lemon Icebox Cake)	https://www.allrecipes.com/recipe/283399/carlota-de-limon-mexican-lemon-icebox-cake/	4.3	375.0	15.0	NaN	Carlota de limon is the Mexican variation of a charlotte--a delicious lemon icebox cake which is essentially a trifle with two types of milk, lemon juice, and Maria cookies.	2 (14.5 ounce) cans evaporated milk, 2 (14.5 ounce) cans sweetened condensed milk, 0.75 cup lemon juice, or more to taste, 0.66666668653488 (20 ounce) package Mexican Maria cookies (galletas Maria)	Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth., Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture., Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.	328 kcal	51 g	32 mg	NaN	9 g	6 g	183 mg	33 g	11 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Brownies	https://www.allrecipes.com/recipe/244853/lemon-brownies/	4.2	53.0	15.0	23.0	Plenty of lemon juice and lemon zest make these lemon brownies very refreshing and a crowd-pleasing dessert.	0.75 cup all-purpose flour, 0.75 cup white sugar, 0.5 cup unsalted butter, softened, 0.5 teaspoon sea salt, 3 eggs, 2 tablespoons lemon juice, 1 tablespoon lemon zest, plus more for icing, 1 cup confectioners' sugar, 0.25 cup lemon juice, 0.25 teaspoon vanilla extract	Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish., Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish., Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch., Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.	154 kcal	22 g	50 mg	0 g	2 g	4 g	69 mg	17 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Ricotta Cake	https://www.allrecipes.com/recipe/275349/lemon-ricotta-cake/	4.5	100.0	20.0	40.0	Adding ricotta cheese to this lemon cake makes it extra light, fluffy, and moist, and while the glaze takes it to another level, it's just as delicious dusted with powdered sugar.	1.5 cups cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.25 teaspoon salt, 1 cup white sugar, 0.75 cup butter, softened, 3 eggs at room temperature, 1 (15 ounce) container whole-milk ricotta cheese, 1 lemon, juiced and zested, 1 teaspoon lemon extract, 0.5 teaspoon vanilla extract, 1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan., Mix cake flour, baking powder, baking soda, and salt into a large bowl., Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes., Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.	340 kcal	44 g	82 mg	1 g	7 g	9 g	336 mg	27 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Best Lemon Squares	https://www.allrecipes.com/recipe/241432/best-lemon-squares/	4.5	90.0	15.0	45.0	Lemony custard is baked on top of a simple crust in this recipe for the best lemon squares that has been passed down through many generations.	cooking spray, 2 cups all-purpose flour, 1 cup cold butter, 0.5 cup confectioners' sugar, 2 cups white sugar, 4 eggs, 0.25 cup all-purpose flour, 0.25 cup lemon juice, or more to taste, 1 teaspoon baking powder, 1 teaspoon lemon zest, or to taste, confectioners' sugar for dusting	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray., Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish., Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature., Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust., Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.	398 kcal	58 g	103 mg	1 g	5 g	10 g	163 mg	39 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Sorbet	https://www.allrecipes.com/recipe/77853/lemon-sorbet/	4.4	1515.0	15.0	1500.0	Lovely Lemon Sorbet to cleanse your palate after a meal!	1 lemon's peel, finely diced, 1 cup water, 0.5 cup sugar, 0.5 cup lemon juice, 0.5 cup carbonated mineral water, 6 strips of lemon zest, for garnish	In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool., In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel., If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.	71 kcal	19 g	NaN	0 g	0 g	NaN	1 mg	17 g	NaN	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Desserts	NaN	https://www.allrecipes.com/gallery/best-lemon-desserts/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Desserts	Old-Fashioned Lemon Pudding	https://www.allrecipes.com/recipe/245860/old-fashioned-lemon-pudding/	4.2	60.0	15.0	15.0	Tangy lemon pudding made from scratch with easy pantry ingredients; serve in glasses with berries or cream for a deliciously refreshing dessert.	2 cups white sugar, 0.66666668653488 cup cornstarch, 1 teaspoon salt, 5 cups water, 4 eggs, 0.66666668653488 cup lemon juice, 0.25 cup butter	Combine sugar, cornstarch, and salt in the top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat., Beat eggs in a bowl until light and foamy. Pour in 1 cup of the sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.	434 kcal	82 g	144 mg	0 g	4 g	6 g	496 mg	68 g	11 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Desserts	No-Bake Lemon Pie	https://www.allrecipes.com/recipe/277249/no-bake-lemon-pie/	4.8	70.0	10.0	NaN	This no-bake lemon pie is so easy to make with only 5 ingredients: cream cheese, lemon juice, sweetened condensed milk, vanilla extract, and a prepared graham cracker crust.	1 (8 ounce) package cream cheese, 1 (14 ounce) can sweetened condensed milk, 0.5 cup lemon juice, 1 teaspoon vanilla extract, 1 (8 inch) prepared graham cracker crust	Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds., Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth., Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.	366 kcal	43 g	48 mg	0 g	7 g	10 g	267 mg	35 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Mini Lemon Meringue Pies	https://www.allrecipes.com/recipe/219156/mini-lemon-meringue-pies/	4.6	60.0	20.0	15.0	Here's a simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini-desserts together.	3 eggs, separated, 0.75 cup white sugar, 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1 cup water, 6 tablespoons freshly squeezed lemon juice, or to taste, 3 tablespoons freshly grated lemon zest, or to taste, 1 tablespoon butter, 6 prepared mini graham cracker pie crusts, 0.25 cup white sugar, 0.25 teaspoon almond extract	Preheat oven to 350 degrees F (175 degrees C)., Beat the 3 yolks in a bowl until smooth; set aside., Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts., Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue., Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.	327 kcal	55 g	98 mg	2 g	5 g	3 g	200 mg	40 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Desserts	My Mom's Lemon Meringue Pie	https://www.allrecipes.com/recipe/241853/my-moms-lemon-meringue-pie/	4.5	115.0	15.0	40.0	This lemon meringue pie recipe is the perfect amount of sweetness mixed with tartness and will quickly become a family-favorite.	1 refrigerated pie crust, 1 (14 ounce) can sweetened condensed milk, 3 eggs, separated, 0.5 cup lemon juice, 2 teaspoons lemon zest, 0.25 teaspoon cream of tartar, 0.5 cup white sugar	Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate., Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust., Bake in the preheated oven for 25 minutes., Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes., Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie., Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.	351 kcal	51 g	86 mg	1 g	8 g	5 g	206 mg	40 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Icebox Pie I	https://www.allrecipes.com/recipe/15677/lemon-icebox-pie-i/	4.5	0.0	NaN	NaN	This easy lemon pie has a meringue topping.	1 (9 inch) prepared graham cracker crust, 1 (14 ounce) can sweetened condensed milk, 3 egg yolks, 0.5 cup lemon juice, 3 egg whites, 5 teaspoons white sugar	Preheat broiler to 500 degrees F (260 degrees C)., In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust., In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling., Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.	345 kcal	50 g	94 mg	1 g	8 g	5 g	257 mg	41 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon-Lime Cheesecake	https://www.allrecipes.com/recipe/237435/lemon-lime-cheesecake/	4.6	360.0	20.0	40.0	Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.	1.25 cups graham crumbs, 0.25 cup butter, melted, 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened, 0.75 cup granulated sugar, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 lime, zested and juiced, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour, 3 eggs, 0.5 cup whipping cream, 1 tablespoon icing sugar	HEAT oven to 350 degrees F., MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan., BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust., BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours., BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.	302 kcal	18 g	103 mg	0 g	5 g	14 g	227 mg	14 g	24 g	0 g	16 servings	16 servings, 1 piece (84 g) each	NaN
Africa	NaN	Lemon Desserts	Fresh Lemon Bundt Cake	https://www.allrecipes.com/recipe/231361/fresh-lemon-bundt-cake/	4.2	65.0	20.0	45.0	A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.	1 cup butter, softened, 2 cups white sugar, 5 large eggs, 2 cups all-purpose flour, 0.25 cup fresh lemon juice, 1 large lemon, zested	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®)., Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan., Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.	372 kcal	50 g	118 mg	1 g	5 g	10 g	139 mg	34 g	18 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	5-Ingredient No-Bake Cheesecake	https://www.allrecipes.com/recipe/276074/5-ingredient-no-bake-cheesecake/	5.0	65.0	5.0	NaN	This lemon-flavored no-bake cheesecake has only 5 ingredients and takes just minutes to throw together. Perfect for both casual get-togethers or more formal dinners.	1 (14 ounce) can sweetened condensed milk, 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed, 1 (8 ounce) package cream cheese, softened to room temperature, 0.33333334326744 cup lemon juice, 1 (9 inch) prepared graham cracker crust	Combine condensed milk, whipped topping, and cream cheese in a large mixing bowl. Add lemon juice and blend on low speed until all ingredients are incorporated and mixture is creamy, about 2 minutes. Pour into graham cracker crust and refrigerate until firm, 1 to 1 1/2 hours.	483 kcal	54 g	48 mg	1 g	7 g	15 g	316 mg	42 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Mom's Cheesecake Cookie Bars	https://www.allrecipes.com/recipe/261842/moms-cheesecake-cookie-bars/	4.1	55.0	15.0	40.0	These cheesecake cookie bars bring together creamy, lemony filling and a buttery crust filled with walnuts for a quick and easy sweet treat.	2 cups all-purpose flour, 1 cup chopped walnuts, 0.66666668653488 cup butter, 0.66666668653488 cup brown sugar, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 eggs, 0.25 cup milk, 2 tablespoons lemon juice, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C)., Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture., Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on., Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, lemon juice, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture., Bake in the hot oven until set, about 25 minutes.	331 kcal	26 g	75 mg	1 g	6 g	12 g	150 mg	13 g	23 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Zesty Lemon Loaf	https://www.allrecipes.com/recipe/158213/zesty-lemon-loaf/	4.6	100.0	20.0	50.0	This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.	3 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon ground ginger, 0.25 teaspoon salt, 1 cup butter, 2 cups sugar, 4 eggs, 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®), 3 tablespoons grated lemon zest, 1.25 cups buttermilk, 0.5 cup fresh lemon juice, 0.75 cup white sugar	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans., Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans., Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack., Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.	284 kcal	44 g	62 mg	1 g	4 g	6 g	174 mg	29 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Cake with Lemon Filling and Lemon Butter Frosting	https://www.allrecipes.com/recipe/20999/lemon-cake-with-lemon-filling-and-lemon-butter-frosting/	4.2	240.0	60.0	60.0	A four layer cake, filled with lemon curd and covered with lemon frosting.	2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 0.5 cup butter, 1.25 cups white sugar, 3 eggs, 1 teaspoon vanilla extract, 1 cup milk, 1 tablespoon grated lemon zest, 0.5 cup fresh lemon juice, 1 tablespoon cornstarch, 6 tablespoons butter, 0.75 cup white sugar, 4 egg yolks, beaten, 4 cups confectioners' sugar, 0.5 cup butter, softened, 2 tablespoons fresh lemon juice, 1 teaspoon grated lemon zest, 2 tablespoons milk	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside., In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated., Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely., To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil)., Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours., To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy., To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.	601 kcal	93 g	173 mg	1 g	6 g	15 g	434 mg	74 g	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon Custard Pudding Cake	https://www.allrecipes.com/recipe/8219/lemon-custard-pudding-cake/	4.3	0.0	NaN	NaN	This recipe makes a delectable pudding-like cake with a tangy lemony flavor everyone will love.	6 tablespoons butter, melted, 6 tablespoons all-purpose flour, 2 cups white sugar, 4 eggs, 1.5 cups milk, 1.5 tablespoons grated lemon zest, 2 tablespoons lemon juice, 0.25 cup confectioners' sugar for dusting	Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs., In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar., Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice., In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish., Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.	293 kcal	49 g	96 mg	0 g	4 g	6 g	92 mg	45 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Chef John's Buttermilk Panna Cotta	https://www.allrecipes.com/recipe/254451/chef-johns-buttermilk-panna-cotta/	4.8	310.0	10.0	NaN	This is so perfect in the summer--all that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. If you start your panna cotta the day before, this classic Italian recipe is about as simple as it gets.	1 (.25 ounce) envelope unflavored gelatin, 3 tablespoons cold water, 2.5 cups heavy cream, 0.5 cup white sugar, 3 strips lemon peel, 0.5 pinch kosher salt, 0.125 teaspoon vanilla extract, 0.5 cup buttermilk, 1 tablespoon fresh lemon juice	Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery., Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended., Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.	315 kcal	16 g	103 mg	0 g	3 g	17 g	71 mg	13 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Bake Sale Lemon Bars	https://www.allrecipes.com/recipe/10756/bake-sale-lemon-bars/	4.3	60.0	15.0	45.0	They are very, very easy to make, and really fabulously delicious.	1.5 cups all-purpose flour, 0.66666668653488 cup confectioners' sugar, 0.75 cup butter or margarine, softened, 3 eggs, 1.5 cups white sugar, 3 tablespoons all-purpose flour, 0.25 cup lemon juice, 0.33333334326744 cup confectioners' sugar for decoration	Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan., Combine the flour, 2/3 cup confectioners' sugar, and butter. Pat dough into prepared pan., Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust., Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.	107 kcal	16 g	26 mg	0 g	1 g	3 g	33 mg	12 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Blackberry Curd Tart	https://www.allrecipes.com/recipe/274625/blackberry-curd-tart/	4.8	135.0	45.0	60.0	Make your surplus of berries into a delicious and beautiful blackberry tart. Be sure to adjust the amount of sugar in the filling according the sweetness of your berries.	21 ounces fresh blackberries, 1.25 cups whole wheat flour, 0.75 cup whole raw almonds, 0.25 teaspoon salt, 3 tablespoons unsalted butter, melted, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 0.5 cup white sugar, 2 tablespoons cornstarch, 0.25 teaspoon salt, 3 eggs, lightly beaten, 1 egg yolk, lightly beaten, 1 tablespoon lemon juice, 0.25 teaspoon lemon zest, 3 tablespoons unsalted butter, cut into 1/2-inch pieces, 1 cup fresh blackberries	Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature, about 30 minutes., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom., Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan., Bake in the preheated oven until the edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling., Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place the bowl with blackberry mixture over the pot of simmering water, making sure the bowl does not touch the water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove the bowl from the heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust., Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow the tart to cool completely before removing from the pan. Top with additional fresh blackberries just before serving.	256 kcal	33 g	18 mg	6 g	5 g	5 g	100 mg	NaN	13 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Lemon-Blueberry Cupcakes with Blueberry-Lemon Buttercream Frosting	https://www.allrecipes.com/recipe/8354590/lemon-blueberry-cupcakes-with-blueberry-lemon-buttercream-frosting/	5.0	265.0	170.0	40.0	Tart and sweet with beautiful color and bake shop appeal, these lemony cupcakes are moist and fruity with a vibrant frosting made with homemade blueberry jam.	1.5 cups frozen blueberries, 2 tablespoons white sugar, 1 teaspoon lemon juice, 1.75 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 1 cup white sugar, 0.5 cup unsalted butter, softened, 2 large eggs, at room temperature, 3 tablespoons lemon juice, 1.5 tablespoons lemon zest, 0.5 teaspoon vanilla extract, 0.667 cup buttermilk, at room temperature, 1.5 cups frozen blueberries, 1 tablespoon all-purpose flour, 1 cup unsalted butter, softened, 2 teaspoons lemon zest, 1.5 teaspoons lemon juice, 0.125 teaspoon salt, 3.5 cups powdered sugar, 1 tablespoon heavy cream	Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat., Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes., Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners., Whisk flour, baking powder, and salt for cupcakes together in a small bowl., Cream sugar and butter together in a large bowl until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick., Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full., Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more., While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use., Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more., Frost cooled cupcakes.	345 kcal	49 g	63 mg	1 g	2 g	10 g	133 mg	NaN	17 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Kraft® Triple-Layer Lemon Pie	https://www.allrecipes.com/recipe/194356/kraft-triple-layer-lemon-pie/	4.7	195.0	15.0	NaN	Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.	2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding, 2 cups cold milk, 1 tablespoon lemon juice, 1 (6 ounce) HONEY MAID Graham Pie Crust, 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided	Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust., Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP., Refrigerate 3 hours or until set.	297 kcal	46 g	5 mg	0 g	3 g	6 g	444 mg	32 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Desserts	Meyer Lemon Pie	https://www.allrecipes.com/recipe/221034/meyer-lemon-pie/	4.4	50.0	5.0	30.0	With only five ingredients and the help of a blender, you can have a silky, tangy Meyer lemon pie on your table in under an hour!	1.25 cups white sugar, 3 large eggs, 3.75 fluid ounces Meyer lemon juice, 0.25 cup butter, melted, 1 (9 inch) pastry shell, unbaked	Preheat the oven to 350 degrees F (175 degrees C)., Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes., Pour melted butter into the blender and blend for 30 seconds more., Transfer lemon filling to pastry shell., Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.	316 kcal	43 g	85 mg	1 g	4 g	6 g	184 mg	32 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Grandma's Lemon Meringue Pie	https://www.allrecipes.com/recipe/15093/grandmas-lemon-meringue-pie/	4.6	40.0	30.0	10.0	This lemon meringue pie has fresh lemon juice and lemon zest in the filling with billows of baked meringue on top for a deliciously dreamy dessert.	1 cup white sugar, 2 tablespoons all-purpose flour, 3 tablespoons cornstarch, 0.25 teaspoon salt, 1.5 cups water, 2 lemons, juiced and zested, 2 tablespoons butter, 4 egg yolks, beaten, 1 (9 inch) pie crust, baked, 4 egg whites, 6 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter., Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat; pour filling into baked pastry shell., To make the meringue: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread meringue over pie filling, sealing the edges at the crust., Bake in preheated oven until meringue is golden brown, about 10 minutes.	298 kcal	50 g	110 mg	2 g	4 g	4 g	229 mg	35 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Magic Lemon Pie	https://www.allrecipes.com/recipe/12280/magic-lemon-pie/	4.4	0.0	NaN	NaN	Sweetened condensed milk, egg yolks and lemon juice are combined and poured into a graham cracker crust. Egg whites are sugared, beaten into a stiff meringue and spooned onto the lemon filling. The pie is then slipped into a hot oven until the meringue turns golden.	1 (9 inch) prepared graham cracker crust, 0.5 cup lemon juice, 1 (14 ounce) can sweetened condensed milk, 2 eggs, separated, 0.25 teaspoon cream of tartar, 4 tablespoons white sugar	Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust., In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges., Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.	351 kcal	54 g	63 mg	1 g	7 g	5 g	251 mg	45 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Mini Lemon Meringue Pies	https://www.allrecipes.com/recipe/219156/mini-lemon-meringue-pies/	4.6	60.0	20.0	15.0	Here's a simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini-desserts together.	3 eggs, separated, 0.75 cup white sugar, 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1 cup water, 6 tablespoons freshly squeezed lemon juice, or to taste, 3 tablespoons freshly grated lemon zest, or to taste, 1 tablespoon butter, 6 prepared mini graham cracker pie crusts, 0.25 cup white sugar, 0.25 teaspoon almond extract	Preheat oven to 350 degrees F (175 degrees C)., Beat the 3 yolks in a bowl until smooth; set aside., Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts., Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue., Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.	327 kcal	55 g	98 mg	2 g	5 g	3 g	200 mg	40 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	My Mom's Lemon Meringue Pie	https://www.allrecipes.com/recipe/241853/my-moms-lemon-meringue-pie/	4.5	115.0	15.0	40.0	This lemon meringue pie recipe is the perfect amount of sweetness mixed with tartness and will quickly become a family-favorite.	1 refrigerated pie crust, 1 (14 ounce) can sweetened condensed milk, 3 eggs, separated, 0.5 cup lemon juice, 2 teaspoons lemon zest, 0.25 teaspoon cream of tartar, 0.5 cup white sugar	Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate., Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust., Bake in the preheated oven for 25 minutes., Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes., Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie., Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.	351 kcal	51 g	86 mg	1 g	8 g	5 g	206 mg	40 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Lemon Icebox Pie I	https://www.allrecipes.com/recipe/15677/lemon-icebox-pie-i/	4.5	0.0	NaN	NaN	This easy lemon pie has a meringue topping.	1 (9 inch) prepared graham cracker crust, 1 (14 ounce) can sweetened condensed milk, 3 egg yolks, 0.5 cup lemon juice, 3 egg whites, 5 teaspoons white sugar	Preheat broiler to 500 degrees F (260 degrees C)., In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust., In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling., Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.	345 kcal	50 g	94 mg	1 g	8 g	5 g	257 mg	41 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Angel Pie	https://www.allrecipes.com/recipe/12078/angel-pie/	4.7	180.0	30.0	90.0	If you like lemons, then you'll love this creamy angel pie. The lemon custard filling is sandwiched between a crunchy meringue crust and whipped cream.	4 egg whites, 0.25 teaspoon cream of tartar, 1 cup white sugar, 4 egg yolks, 0.5 cup white sugar, 2 teaspoons lemon zest, 0.33333334326744 cup lemon juice, 1.125 cups heavy cream, 1 teaspoon lemon zest	Preheat the oven to 250 degrees F ( 120 degrees C)., Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy. Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate., Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly., Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick. Pour into a bowl and cool thoroughly., Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.	298 kcal	40 g	148 mg	0 g	4 g	9 g	45 mg	38 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Old Fashioned Lemon Pie	https://www.allrecipes.com/recipe/15897/old-fashioned-lemon-pie/	3.8	50.0	20.0	30.0	This pie has a luscious, made-from-scratch lemon pudding, so you 'll need a double boiler. Fresh lemon juice and grated lemon rind are stirred into the thick pudding just before it's poured into a pie shell. Then a meringue is whipped up and spread over the top, and the pie is slipped into the oven until golden brown.	1 (9 inch) pie crust, baked, 5 tablespoons cornstarch, 1 cup white sugar, 0.25 teaspoon salt, 2 cups water, 3 egg yolks, 2 tablespoons butter, 5 tablespoons lemon juice, 2 teaspoons lemon zest, 3 egg whites, 6 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., To make lemon filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat., Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly., Pour egg yolk mixture back into cornstarch mixture in the double boiler, continuing to constantly whisk. Return the double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat., Stir butter or margarine, lemon juice, and lemon zest into thickened mixture. Allow mixture to cool, then pour into pie shell., To make meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling., Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.	287 kcal	48 g	84 mg	0 g	3 g	4 g	219 mg	35 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Lemon Meringue Pie III	https://www.allrecipes.com/recipe/15173/lemon-meringue-pie-iii/	4.6	0.0	NaN	NaN	First you make real lemon custard studded with bits of lemon zest. Then you whip up the meringue. Half the meringue gets folded into the filling, and the other half gets spooned on top of the pie.	1 (9 inch) pie crust, baked, 1.5 cups white sugar, 0.5 teaspoon salt, 1.5 cups water, 0.5 cup cornstarch, 0.33329999446869 cup water, 4 eggs, separated, 0.5 cup lemon juice, 2 teaspoons lemon zest, 3 tablespoons butter, 0.25 teaspoon salt, 0.5 cup white sugar	Preheat oven to 325 degrees F (165 degrees C)., Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat., In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm., In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue., Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.	383 kcal	67 g	104 mg	0 g	4 g	5 g	387 mg	51 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Raspberry Lemon Meringue Pie	https://www.allrecipes.com/recipe/237897/raspberry-lemon-meringue-pie/	4.5	260.0	20.0	30.0	A layer of raspberries and extra lemon are added to the traditional lemon meringue pie for a tangy and sweet dessert for any special occasion.	1 pastry for a 9-inch pie crust, 1 large egg white, beaten, 0.5 cup frozen raspberries, 1 tablespoon cornstarch, 1 cup white sugar, 0.25 cup cornstarch, 1 cup cold water, 0.75 cup lemon juice, divided, 3 large egg yolks, lightly beaten, 1 tablespoon lemon pulp (including zest if desired), 1 tablespoon butter, 3 large egg whites, 0.33333334326744 cup white sugar	Preheat the oven to 375 degrees F (190 degrees C)., Prepare crust: Press pie crust into a 9-inch pie dish. Brush crust with a thin layer of beaten egg white., Bake crust in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from the oven and cool. Reduce oven temperature to 350 degrees F (175 degrees C)., Cook raspberry layer: Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust., Make lemon filling: Combine sugar and cornstarch in a saucepan; gradually stir in cold water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove the saucepan from heat. Stir remaining 1/4 cup lemon juice, lemon pulp, and butter into sugar-egg mixture; pour over raspberry mixture., Make meringue: Beat egg whites in a clean, medium bowl with an electric mixer on high speed until foamy. Gradually beat sugar into egg whites until stiff peaks form. Spread meringue over lemon filling, completely sealing meringue onto edges of crust., Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.	312 kcal	52 g	81 mg	2 g	4 g	3 g	159 mg	34 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Lemon Blueberry Custard Pie	https://www.allrecipes.com/recipe/26331/lemon-blueberry-custard-pie/	4.2	70.0	20.0	50.0	A tart and refreshing lemon-blueberry custard pie recipe with a smooth, creamy, meringue-like consistency. Use premade crust to make this even easier.	1 tablespoon butter, 0.66670000553131 cup white sugar, 3 tablespoons lemon juice, 2 tablespoons all-purpose flour, 1 tablespoon grated lemon zest, 2 egg yolks, 1 cup milk, 2 egg whites, 1 (9 inch) unbaked pie crust, 1.75 cups fresh blueberries	Preheat the oven to 350 degrees F (175 degrees C)., Cream butter in a large bowl. Mix in sugar, lemon juice, flour, and lemon zest. Beat in egg yolks, then milk., Beat egg whites in a large glass or metal mixing bowl until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top., Bake in the preheated oven until filling is set, approximately 50 minutes. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.	250 kcal	35 g	58 mg	2 g	4 g	4 g	156 mg	22 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Lemon Custard Pie	https://www.allrecipes.com/recipe/277250/lemon-custard-pie/	4.0	105.0	20.0	25.0	Homemade lemon custard is spread into a prebaked pie shell and covered with fluffy meringue in this pie recipe that will be well received after a seafood meal.	1.75 cups milk, 1.5 cups white sugar, 0.5 cup cornstarch, 0.5 teaspoon salt, 4 eggs, separated, 1 cup lemon juice, 3 tablespoons butter, 2 teaspoons vanilla extract, divided, 1 (9 inch) baked pie shell, 2 tablespoons brown sugar	Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat., Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth., Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell., Preheat the oven to 400 degrees F (200 degrees C)., Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard., Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.	418 kcal	64 g	109 mg	1 g	7 g	6 g	357 mg	44 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Lemon Cloud Pie II	https://www.allrecipes.com/recipe/12314/lemon-cloud-pie-ii/	4.4	0.0	NaN	NaN	The filling for this beautiful pie is a cooked lemon custard with heaps of whipped cream folded in. This yummy filling is piled into a baked meringue pie shell studded with bits of lemon zest. Garnish with sliced strawberries.	5 eggs, separated, 0.25 teaspoon cream of tartar, 2 teaspoons lemon zest, 1 cup white sugar, 3 tablespoons cornstarch, 1 cup white sugar, 1.3332999944687 cups water, 2 teaspoons lemon zest, 0.33329999446869 cup lemon juice, 1 cup heavy whipping cream	Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool., Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface., Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.	356 kcal	55 g	157 mg	0 g	5 g	8 g	56 mg	51 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Coconut and Lemon Cream Pie	https://www.allrecipes.com/recipe/256694/coconut-and-lemon-cream-pie/	3.3	292.0	20.0	42.0	Lemon meringue pie gets an upgrade in this recipe featuring coconut cream in the filling and coconut oil in the shortbread-like crust.	2 cups all-purpose flour, 1 cup solid coconut oil, 2 tablespoons white sugar, 1 pinch salt, 0.25 cup ice water, 2 cups white sugar, 1 cup coconut cream, 3 eggs, 3 egg yolks, 3 lemons, zested and juiced, 3 tablespoons butter, softened, 1 pinch salt, 3 egg whites, 0.5 cup white sugar, 1 pinch salt, 1 pinch cream of tartar	Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds., Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes., Preheat oven to 350 degrees F (175 degrees C)., Press 3/4 of the dough into the bottom of a broiler-safe pie plate., Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely., Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes., Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes., Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd., Set oven rack about 6 inches from the heat source and preheat the oven's broiler., Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.	809 kcal	111 g	158 mg	3 g	9 g	32 g	152 mg	81 g	40 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Agave-Sweetened Lemon Meringue Pie	https://www.allrecipes.com/recipe/244928/agave-sweetened-lemon-meringue-pie/	5.0	40.0	20.0	20.0	Lemon meringue pie sweetened with agave nectar is still a sweet treat without the processed sugar.	1 cup water, 0.75 cup agave nectar, 3 tablespoons cornstarch, 2 tablespoons all-purpose flour, 2.5 lemons, zested and juiced, 0.25 teaspoon salt, 2 tablespoons butter, 4 egg yolks, beaten, 1 baked pie crust, 4 egg whites, 0.5 teaspoon lemon juice, 2 tablespoons agave nectar, or more to taste	Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat., Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust., Preheat oven to 350 degrees F (175 degrees C)., Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture., Bake in the preheated oven until meringue is golden brown, about 10 minutes.	297 kcal	43 g	110 mg	3 g	5 g	5 g	243 mg	27 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Strawberry Lemonade Pie	https://www.allrecipes.com/recipe/273703/strawberry-lemonade-pie/	4.7	185.0	40.0	85.0	This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.	2.5 cups all-purpose flour, 2 teaspoons white sugar, 1 teaspoon salt, 0.5 cup cold unsalted butter, cubed, 0.5 cup cold vegetable shortening, 0.5 cup ice cold water, 4 cups hulled and quartered fresh strawberries, 1 cup white sugar, 0.5 cup lemon juice, 1.5 cups water, 1.3333333730698 cups white sugar, 0.5 cup cornstarch, 0.25 teaspoon salt, 5 egg yolks, 0.5 cup lemon juice, 3 tablespoons butter, 2 tablespoons lemon zest, 6 egg whites, 0.25 teaspoon cream of tartar, 3 tablespoons white sugar	Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour., Preheat the oven to 400 degrees F (200 degrees C)., Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down., Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes., Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more., Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat., Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again., Pour hot filling into baked pie crust. Cover filling with strawberry compote., Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form., Cover pie with meringue fully to seal in all filling., Preheat the oven to 300 degrees F (150 degrees C)., Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.	670 kcal	99 g	151 mg	3 g	8 g	13 g	397 mg	62 g	29 g	0 g	9 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Gluten-Free Lemon Meringue Pie	https://www.allrecipes.com/recipe/260017/gluten-free-lemon-meringue-pie/	NaN	95.0	20.0	25.0	This sweet and creamy lemon pie with a pillowy meringue topping uses gluten-free graham crackers in the crust to keep it gluten free.	1 (13.5 ounce) package gluten-free graham crackers, 3 tablespoons melted butter, or as needed, 2 (14 ounce) cans sweetened condensed milk, 5 eggs, separated, 4 lemons, juiced and zested, 1 cup white sugar, 0.25 teaspoon salt, 0.25 teaspoon cream of tartar	Place graham crackers into a resealable plastic bag and crush into crumbs using a rolling pin. Pour into a bowl and add enough melted butter so crumbs stick together. Press mixture firmly into your serving dish to form the crust. Place in the freezer until firm, about 20 minutes., Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer., Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust., Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on., Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Whisk in salt and cream of tartar gently. Spread meringue over pie. Use a fork to create peaks in the meringue., Increase oven temperature to 375 degrees F (190 degrees C)., Return pie to the oven and bake until meringue topping is golden brown, about 15 minutes. Turn off oven and leave the pie inside to cool, about 30 minutes.	470 kcal	80 g	107 mg	3 g	10 g	7 g	373 mg	62 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Dad's Favorite Lemon Icebox Pie	https://www.allrecipes.com/recipe/279827/dads-favorite-lemon-icebox-pie/	NaN	320.0	30.0	30.0	A vanilla wafer crust holds a tart lemon filling topped with meringue in this icebox pie that's been passed down and loved by dads through generations.	1 (12 ounce) box vanilla wafer cookies, 2 tablespoons margarine, melted, 2 lemons, 1 (14 ounce) can sweetened condensed milk, 2 large eggs, separated, divided, 4 tablespoons white sugar	Preheat the oven to 325 degrees F (165 degrees C)., Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan., Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust., Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on., Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies., Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.	430 kcal	66 g	63 mg	2 g	8 g	6 g	242 mg	33 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Mom's 5-Star Lemon Meringue Pie	https://www.allrecipes.com/recipe/241914/moms-5-star-lemon-meringue-pie/	5.0	23.0	20.0	3.0	Though this pie goes in the oven briefly to brown the meringue, it's otherwise a no-bake solution for your lemon meringue pie needs.	2 (14 ounce) cans sweetened condensed milk, 6 egg yolks, 0.5 cup lemon juice, 2 teaspoons lemon zest, 1 (8 inch) deep dish graham cracker pie crust, 6 egg whites, 0.25 cup white sugar, 1 teaspoon vanilla extract	Preheat oven to 425 degrees F (220 degrees C)., Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust., Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely., Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.	544 kcal	79 g	187 mg	0 g	14 g	9 g	334 mg	67 g	20 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Meringue Pie	Lemon Blueberry Pie	https://www.allrecipes.com/recipe/12660/lemon-blueberry-pie/	3.9	0.0	NaN	NaN	Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.	1 (14 ounce) can sweetened condensed milk, 0.25 cup lemon juice, 1.5 cups fresh blueberries, 2 egg yolks, 2 (9 inch) pie shells, baked, 8 egg whites, 0.25 cup white sugar, 0.25 teaspoon cream of tartar	Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells., In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges., Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.	233 kcal	30 g	34 mg	1 g	6 g	4 g	182 mg	18 g	11 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemonade	Old-Fashioned Lemonade	https://www.allrecipes.com/recipe/20487/old-fashioned-lemonade/	4.8	10.0	10.0	NaN	A classic lemonade recipe to make all summer long, or anytime life gives you lemons! Just three ingredients needed for this crowd-pleasing pitcher.	6 lemons, 1 cup white sugar, 6 cups water, or more as needed	Juice lemons; you should have 1 cup juice., Combine juice, sugar, and water in a 1/2-gallon pitcher. Stir until sugar dissolves. Taste and add more water if desired., Chill and serve over ice.	151 kcal	45 g	NaN	5 g	1 g	NaN	3 mg	33 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Brazilian Lemonade	https://www.allrecipes.com/recipe/54083/brazilian-lemonade/	4.7	10.0	10.0	NaN	This Brazilian lemonade recipe actually uses limes and gets additional sweetness from sweetened condensed milk. Serve over ice for a refreshing treat!	2 limes, 3 cups water, 0.5 cup sugar, 3 tablespoons sweetened condensed milk, ice cubes	Wash limes thoroughly. Cut off the ends and slice into eight wedges., Place limes in a blender with water, sugar, sweetened condensed milk, and ice; pulse 5 times, or until smooth. Strain through a fine mesh strainer to remove rinds. Serve over ice.	152 kcal	36 g	5 mg	1 g	1 g	1 g	24 mg	33 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	State Fair Lemonade	https://www.allrecipes.com/recipe/281089/state-fair-lemonade/	4.8	285.0	15.0	5.0	This lemonade recipe is for authentic lemonade, similar to what you get at state fairs; Chef John reveals his secret to making this refreshing drink.	6 lemons, 1.25 cups white sugar, 5 cups cold water	Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight., Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes., Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes., Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.	183 kcal	53 g	NaN	5 g	1 g	NaN	9 mg	42 g	0 g	0 g	6 servings	1 1/2 quarts	NaN
Africa	NaN	Lemonade	All Natural Strawberry Lemonade	https://www.allrecipes.com/recipe/233276/all-natural-strawberry-lemonade/	4.7	15.0	15.0	NaN	This homemade strawberry lemonade is easily prepared in a blender with fresh strawberries, lemon juice, and sugar for a refreshing summer drink.	8 large strawberries, halved, 2 tablespoons white sugar, 7 cups water, divided, 2 cups freshly squeezed lemon juice, 1 cup white sugar	Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries; blend until completely smooth., Transfer strawberry juice into a large pitcher; stir in remaining 6 cups water, lemon juice, and 1 cup sugar until well blended. Chill before serving.	87 kcal	23 g	NaN	0 g	0 g	NaN	5 mg	20 g	NaN	0 g	12 servings	NaN	NaN
Africa	NaN	Lemonade	Refreshing Cucumber Lemonade	https://www.allrecipes.com/recipe/197751/refreshing-cucumber-lemonade/	4.3	50.0	15.0	5.0	Lemonade with cucumber juice is a unique way to serve this homemade summery drink. Serve cold or over ice garnished with lemon and cucumber slices.	1 cup water, 0.5 cup white sugar, 1 cucumber, sliced, 6 lemons, juiced	Make the simple syrup: Combine water and sugar together in a saucepan over medium heat; heat until just about to boil and sugar has dissolved. Place in refrigerator until cool, about 30 minutes., Blend cucumber in a blender or food processor until mashed into a pulp. Pour cucumber pulp into a fine mesh strainer placed over a bowl; allow to sit until you have about 2/3 cup of cucumber juice in the bowl, about 15 minutes., Stir simple syrup, cucumber juice, and lemon juice together in a pitcher. Serve cold.	141 kcal	46 g	NaN	8 g	3 g	0 g	8 mg	26 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Watermelon Lemonade	https://www.allrecipes.com/recipe/214907/watermelon-lemonade/	4.4	15.0	10.0	5.0	Classic lemonade meets freshly pureed watermelon in this refreshing summer drink.	0.5 cup white sugar, 0.5 cup water, 4 cups cubed watermelon, 3 cups cold water, 0.5 cup fresh lemon juice, 6 cups ice cubes	Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve., Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.	50 kcal	13 g	NaN	0 g	0 g	NaN	3 mg	12 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemonade	Orangeade	https://www.allrecipes.com/recipe/228353/orangeade/	4.4	10.0	5.0	5.0	A refreshing 'ade' made with fresh-squeezed orange juice as well as lemon.	2 cups water, 1.5 cups white sugar, 6 cups water, 1.5 cups freshly squeezed orange juice, 0.33333334326744 cup freshly squeezed lemon juice	Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup., Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.	169 kcal	43 g	NaN	0 g	0 g	NaN	8 mg	42 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	Vintage Lemonade	https://www.allrecipes.com/recipe/20486/vintage-lemonade/	4.7	65.0	45.0	20.0	Lemons, sugar, and water--in a process that has been handed down since the 19th century. A true classic of a lemonade recipe.	5 lemons, 1.25 cups white sugar, 1.25 quarts water	Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside., Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons., Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds., Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.	269 kcal	77 g	NaN	6 g	2 g	0 g	13 mg	62 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Ginger Lemonade	https://www.allrecipes.com/recipe/18937/ginger-lemonade/	4.6	85.0	5.0	5.0	What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!	3 cups white sugar, 4 quarts water, 14 slices fresh ginger root, 4 cups fresh lemon juice, 2 lemons, sliced	In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat., Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled., Serve over ice, and garnish with lemon slices.	132 kcal	36 g	NaN	1 g	0 g	NaN	7 mg	31 g	NaN	0 g	20 servings	NaN	NaN
Africa	NaN	Lemonade	Tito's Berry Lemonade	https://www.allrecipes.com/recipe/280030/titos-berry-lemonade/	5.0	5.0	5.0	NaN	A refreshing cocktail mixed with fresh berries, lemonade, and Tito's Handmade Vodka. Garnish with a lemon slice or add more strawberries.	1.5 ounces Tito's Handmade Vodka, 4 ounces lemonade, Fresh berries, sliced or whole	Lightly muddle berries into a glass. Add Tito's Handmade Vodka, lemonade, and ice., Stir and garnish with a strawberry or lemon slice.	148 kcal	13 g	NaN	0 g	0 g	NaN	5 mg	12 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lemonade	Lemonade	https://www.allrecipes.com/recipe/32355/lemonade/	4.7	10.0	10.0	NaN	A cool refreshing summer drink that can be made at any time you have lemons... or limes!	4 lemons, juiced, 1 quart water, 0.5 cup white sugar	In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is dissolved. Chill in refrigerator.	86 kcal	23 g	NaN	0 g	0 g	NaN	6 mg	21 g	NaN	0 g	5 servings	NaN	NaN
Africa	NaN	Lemonade	Homemade Blackberry Lemonade	https://www.allrecipes.com/recipe/280577/homemade-blackberry-lemonade/	4.7	7.0	5.0	2.0	This light and refreshing lemonade is easy to make from scratch and gets a beautiful flavor and color boost from blackberries.	0.75 cup white sugar, 4.5 cups water, divided, 1 cup blackberries, 2 tablespoons white sugar, 1 cup freshly squeezed lemon juice, ice cubes	Heat 3/4 cup sugar and 1/2 cup water in a small saucepan over medium heat. Cook and stir until sugar has dissolved, about 2 minutes. Let cool., Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth., Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher; discard solids. Serve over ice.	200 kcal	53 g	NaN	2 g	1 g	NaN	16 mg	47 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Easy Lemonade	https://www.allrecipes.com/recipe/20842/easy-lemonade/	4.3	15.0	10.0	5.0	Juice, water, sugar...easy, breezy lemonade!	0.75 cup fresh lemon juice, 2 quarts water, 0.5 cup white sugar	In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.	54 kcal	15 g	NaN	0 g	0 g	NaN	7 mg	13 g	NaN	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	Malian Ginger Juice	https://www.allrecipes.com/recipe/229320/malian-ginger-juice/	4.6	15.0	15.0	NaN	A popular and refreshing ginger drink recipe from West Africa is just the drink to go with heavy or fried foods for a light and flavorful balance.	0.33333334326744 pound fresh unpeeled ginger root, cut into 1/2-inch chunks, 1.5 cups water, or as needed to cover, 4 large lemons, juiced, 1 cup white sugar, 7 cups water, or as needed, 16 leaves fresh mint, crushed	Place ginger into a blender, cover with 1 1/2 cups water, and blend until ginger is thick and pasty. Strain and squeeze juice from ginger pulp into a 2-quart pitcher, squeezing ginger mixture as dry as possible., Stir lemon juice and sugar into ginger juice until sugar has dissolved. Pour 7 cups water into mixture, stir to combine, and serve garnished with crushed mint leaves.	59 kcal	15 g	NaN	0 g	0 g	NaN	5 mg	13 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemonade	Never Bitter Lemonade	https://www.allrecipes.com/recipe/18954/never-bitter-lemonade/	4.4	72.0	70.0	2.0	Fresh lemon juice, water, sugar and salt (to remove bitterness) - call the kids in for a glass!	6 cups water, 1 cup white sugar, 0.125 teaspoon salt, 0.5 cup fresh lemon juice	In a pot combine water, sugar and salt. Bring to a boil and continue to boil for 2 minutes. Chill the sugar water for at least 60 minutes in the refrigerator., In a 2 quart pitcher mix cooled sugar water and lemon juice together. Pour over ice and serve.	101 kcal	26 g	NaN	0 g	0 g	NaN	37 mg	25 g	NaN	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	Easy Raspberry Lemonade	https://www.allrecipes.com/recipe/21604/easy-raspberry-lemonade/	4.6	5.0	5.0	NaN	We came up with this recipe for my brother's wedding reception. We wanted to serve something that was easy and quick to fix, yet good at the same time. After a few tries, we ended up with this recipe...and a lot of compliments.	1 (12 fluid ounce) can frozen raspberry lemonade concentrate, 3 cups water, 0.75 teaspoon lime juice, 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage, 1 cup crushed ice, 1 cup fresh raspberries, garnish, 18 Mint leaves, for garnish	In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.	57 kcal	15 g	NaN	1 g	0 g	NaN	5 mg	10 g	0 g	0 g	18 servings	18 (4 ounce) servings	NaN
Africa	NaN	Lemonade	Icy Blender Lemonade	https://www.allrecipes.com/recipe/71341/icy-blender-lemonade/	4.4	10.0	10.0	NaN	A cross between a slushy and old-fashioned lemonade. Blend up this refreshing lemon drink perfect for a hot summer day. We love this!	1 large lemon, peeled and seeded, 0.5 cup white sugar, or to taste, 3 cups cold water, 6 ice cubes	Place lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.	102 kcal	28 g	NaN	1 g	0 g	NaN	7 mg	25 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Radler	https://www.allrecipes.com/recipe/245790/radler/	5.0	5.0	5.0	NaN	This German lemonade-beer refresher is made simply with beer and lemonade. It's an easy summer drink recipe you can adjust to your personal taste.	6 (12 ounce) cans pilsner-style beer, or to taste, 2 quarts prepared lemonade, or to taste	Combine beer and lemonade in a gallon-sized pitcher.	285 kcal	47 g	NaN	NaN	2 g	NaN	28 mg	33 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Watermelon and Strawberry Lemonade	https://www.allrecipes.com/recipe/143452/watermelon-and-strawberry-lemonade/	4.4	15.0	15.0	NaN	This strawberry and watermelon lemonade is easy to make for a refreshingly fruity drink that'll cool you down on a hot summer's day.	8 cups cubed seeded watermelon, 1 cup fresh strawberries, halved, 0.5 cup fresh lemon juice, 1 cup white sugar, 2 cups water	Combine watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.	152 kcal	39 g	NaN	1 g	1 g	NaN	4 mg	36 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	Best Strawberry Lemonade Ever	https://www.allrecipes.com/recipe/237399/best-strawberry-lemonade-ever/	4.5	35.0	10.0	5.0	Strawberry lemonade made with fresh strawberries and homemade simple syrup is a refreshing drink on hot summer days.	12 fresh strawberries, hulled and quartered, 0.25 cup white sugar, 7 cups water, divided, 0.75 cup white sugar, 1 cup lemon juice, 2 cups ice cubes	Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes., Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature., Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.	151 kcal	40 g	NaN	1 g	0 g	NaN	9 mg	36 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Chia Fresca	https://www.allrecipes.com/recipe/234681/chia-fresca/	4.9	15.0	5.0	NaN	Chia fresca is a refreshing lemonade-style drink with an added bonus of chia seeds for a little extra chew with your sips.	1.5 cups water, 3 tablespoons lemon juice, 2.5 teaspoons white sugar, 1 teaspoon chia seeds	Stir water, lemon juice, and sugar together in a glass until sugar is completely dissolved; add chia seeds. Let stand until a gel forms around the chia seeds, about 10 minutes; stir.	24 kcal	5 g	NaN	1 g	1 g	0 g	12 mg	1 g	1 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lemonade	Easy Strawberry Lemonade	https://www.allrecipes.com/recipe/32509/easy-strawberry-lemonade/	4.7	5.0	5.0	NaN	This is a very tasty and extremely easy drink to make. Just stir together lemonade and frozen strawberries!	1 (12 fluid ounce) can frozen lemonade concentrate, thawed, 4.5 cups water, 1 (10 ounce) package frozen strawberries, partially thawed	In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.	89 kcal	23 g	NaN	1 g	0 g	NaN	2 mg	21 g	0 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemonade	Rhubarb Lemonade	https://www.allrecipes.com/recipe/214111/rhubarb-lemonade/	4.5	25.0	15.0	10.0	Adding rhubarb to your lemonade gives it an extra tangy flavor and a pretty pink color.	8 cups chopped rhubarb, 3 cups white sugar, 3 tablespoons grated lemon peel, 1.5 cups lemon juice	Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice., Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.	657 kcal	170 g	NaN	5 g	3 g	0 g	11 mg	155 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Citrus Lemonade	https://www.allrecipes.com/recipe/174084/citrus-lemonade/	4.0	20.0	20.0	NaN	Lemons, limes, and oranges combine to make this simple, refreshing cooler.	1 cup white sugar, or to taste, 4 lemons, juiced, 4 limes, juiced, 4 oranges, juiced, 3 quarts cold water, 1 lime, sliced into rounds, 12 cups ice cubes	Pour the sugar, lemon juice, lime juice, and orange juice into a gallon-sized container; stir until the sugar has dissolved. Serve over ice with a slice of lime if desired.	107 kcal	30 g	NaN	4 g	1 g	NaN	9 mg	22 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemonade	Pineapple Lemonade	https://www.allrecipes.com/recipe/280584/pineapple-lemonade/	5.0	15.0	15.0	NaN	A tropical and refreshing lemonade made with fresh pineapple, perfect for outdoor picnics or parties.	1 fresh pineapple, 4 cups water, 0.5 cup freshly squeezed lemon juice, 1 packet sweetener of your choice, or to taste, 2 cups ice cubes	Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices., Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.	119 kcal	32 g	NaN	3 g	2 g	NaN	9 mg	23 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Southern-Style Vanilla Lemonade	https://www.allrecipes.com/recipe/147010/southern-style-vanilla-lemonade/	4.6	10.0	10.0	NaN	This vanilla-scented lemonade provides a real lemon kick that's great for hot summer days! Serve over ice or frozen lemonade cubes.	4 lemons, 0.75 cup white sugar, 0.25 teaspoon vanilla extract, 6 cups cold water	Cut the lemons in half and scoop the pulp into a blender. Add half of the rinds along with sugar, vanilla extract, and 2 cups of water. Blend until smooth, then strain into a serving pitcher and stir in the remaining water.	112 kcal	33 g	NaN	3 g	1 g	NaN	9 mg	25 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Hot Pink Lemonade	https://www.allrecipes.com/recipe/141961/hot-pink-lemonade/	4.5	20.0	15.0	5.0	Refreshing, fun recipe for blueberry lemonade! Tart and sweet from the blueberries. The finished drink is hot pink, almost purple. Garnish with a slice of lemon.	1 cup water, 2 cups white sugar, 2.25 cups fresh lemon juice, 7 cups cool water, 2 cups ice, 0.75 cup blueberries	Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear. Remove from heat and stir in the lemon juice. Pour 7 cups of cool water and ice into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a 'hot pink' color.	291 kcal	77 g	NaN	1 g	1 g	NaN	13 mg	71 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Peppermint Lemonade	https://www.allrecipes.com/recipe/162303/peppermint-lemonade/	4.7	195.0	15.0	NaN	Cool, tingly, and oh so refreshing, this lemonade helps cool you off with the fresh taste of mint.	1 (12 ounce) can frozen lemonade concentrate, thawed, 1 fresh lemon, 1.25 cups white sugar, 0.5 cup fresh mint leaves	Pour the lemonade concentrate into a large pitcher or cooler with a spout. Stir in enough water to make 1 gallon. Grate the zest from the lemon and add to the pitcher, then squeeze the lemon juice from the lemon into the pitcher. In a small bowl, crush the mint leaves into the sugar using a muddler or a wooden spoon. Stir into the lemonade. Cover and chill for several hours, then strain to remove the leaves and zest before serving. Serve over ice and garnish with a sprig of mint.	112 kcal	29 g	NaN	0 g	0 g	NaN	1 mg	28 g	0 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemonade	Bethy's Cucumber Basil Lemonade	https://www.allrecipes.com/recipe/238741/bethys-cucumber-basil-lemonade/	4.6	135.0	10.0	5.0	Cucumber and basil lemonade is a refreshing twist on the traditional summertime beverage.	8 cups cold water, divided, 1 cup white sugar, 1.5 cups lemon juice, 0.5 cucumber, thinly sliced, 10 fresh basil leaves, torn	Combine 1 cup water and sugar together in a small saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool syrup to room temperature., Stir syrup, remaining water, lemon juice, cucumber, and basil together in a pitcher; chill in the refrigerator for at least 2 hours.	110 kcal	29 g	NaN	0 g	0 g	NaN	8 mg	26 g	NaN	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	Basil Lemonade	https://www.allrecipes.com/recipe/237597/basil-lemonade/	4.6	490.0	10.0	NaN	Give your lemonade a refreshing kick by adding fresh basil and a little lime.	12 cups cold water, 1 (12 ounce) can frozen lemonade concentrate, thawed, 0.33333334326744 cup white sugar, 0.25 cup fresh lime juice, 0.5 cup firmly packed torn basil leaves	Stir water, lemonade, sugar, and lime juice together in a pitcher. Add 1/2 cup basil leaves, stir to combine, cover the pitcher, and refrigerate until flavors combine, 8 hours to overnight. Remove basil leaves and discard.	89 kcal	23 g	NaN	0 g	0 g	NaN	9 mg	22 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemonade	Amy's Lavender Lemonade	https://www.allrecipes.com/recipe/63512/amys-lavender-lemonade/	4.6	15.0	15.0	NaN	This is a fabulous summer drink! Lavender soothes and refreshes on a hot day, and the scent brings back fond summer memories. I can't seem to make enough of it for my family.	1 tray ice cubes, 0.25 cup dried lavender, 2 cups boiling water, 0.75 cup white sugar, 8 lemons, 5 cups cold water, or as needed	Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice., Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!	127 kcal	41 g	NaN	7 g	2 g	0 g	9 mg	25 g	1 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Mason Jar Lemonade	https://www.allrecipes.com/recipe/237904/mason-jar-lemonade/	4.8	10.0	10.0	NaN	You don't need to be a hipster to prepare and drink your lemonade from a mason jar using this recipe for the classic summertime beverage.	1 small lemon, 1 1 quart mason jar, 14 ounces cold water, divided, or to taste, 1.5 tablespoons white sugar, 5 ice cubes, or as needed	Roll lemon on a flat surface, cut in half, and squeeze juice and pulp into mason jar. Pour 12 ounces water into the jar., Stir sugar and remaining 2 tablespoons water together in a small saucepan over medium heat until sugar dissolves. Pour sugar mixture and ice into mason jar and stir.	90 kcal	28 g	NaN	4 g	1 g	NaN	18 mg	19 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lemonade	Lavender Lemonade with Hibiscus	https://www.allrecipes.com/recipe/222346/lavender-lemonade-with-hibiscus/	4.8	75.0	5.0	10.0	Lavender and hibiscus give a sweet and floral fragrance to this traditional lemonade.	3 cups water, 1.5 cups lemon juice, 3 cups water, 1.25 cups white sugar, 2 tablespoons dried lavender flowers, 1.5 teaspoons dried hibiscus petals	Mix 3 cups water and lemon juice in a large pitcher. Refrigerate until chilled., Bring remaining 3 cups water, sugar, lavender, and hibiscus petals to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and allow to cool. Strain lavender and hibiscus from liquid and pour into pitcher with lemon water. Refrigerate until cold.	133 kcal	35 g	NaN	0 g	0 g	NaN	6 mg	32 g	NaN	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	Honey Lemonade	https://www.allrecipes.com/recipe/282122/honey-lemonade/	5.0	25.0	5.0	5.0	Naturally sweetened with a homemade honey syrup, this easy, 3-ingredient honey lemonade is perfect for summer sipping with friends and family.	3.5 cups water, divided, 1 cup honey, 1.5 cups lemon juice	Combine 1 cup water and honey in a pot over medium heat. Cook, stirring constantly, until well combined. Remove from heat and let cool, 15 to 20 minutes., Transfer cooled honey syrup to a pitcher and add remaining 2 1/2 cups water and lemon juice; stir to combine. Taste and adjust accordingly.	187 kcal	52 g	NaN	0 g	0 g	NaN	7 mg	48 g	NaN	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Tasty Lemonade	https://www.allrecipes.com/recipe/52304/tasty-lemonade/	4.2	15.0	15.0	NaN	This lemonade made with brown sugar is good on hot days, and very successful at lemonade stands served with a twist of lemon.	6 lemons, juiced, 1.5 cups water, 0.5 cup brown sugar, 0.5 cup ice cubes	In a large pitcher, combine fresh lemon juice and water. Stir in brown sugar until it dissolves. Stir in ice cubes.	137 kcal	44 g	NaN	8 g	2 g	0 g	13 mg	27 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Watermelon Pink Lemonade	https://www.allrecipes.com/recipe/258918/watermelon-pink-lemonade/	4.6	5.0	5.0	NaN	This refreshing pink lemonade is a quick and easy blend of watermelon and lemon juice and the perfect beverage to bring to a summer picnic.	1 cup water, 2 tablespoons lemon juice, 4 teaspoons white sugar, 1 small slice (0.5 oz) watermelon	Combine water, lemon juice, sugar, and watermelon in a blender. Blend until smooth.	76 kcal	20 g	NaN	0 g	0 g	NaN	8 mg	18 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Lemonade	Easy Brazilian Lemonade	https://www.allrecipes.com/recipe/222344/easy-brazilian-lemonade/	4.7	10.0	10.0	NaN	Sweet limeade mixed with sweetened condensed milk makes a creamy, cold drink perfect for a sunny day.	2 limes, 3 cups water, 0.5 cup white sugar, 3 tablespoons sweetened condensed milk, 1 cup ice cubes	Wash limes thoroughly. Cut ends off and discard, then slice into about 8 pieces., Place limes, water, sugar, and sweetened condensed milk in a blender. Pulse 5 times. Strain mixture through a sieve into a large pitcher. Serve over ice.	203 kcal	48 g	6 mg	1 g	2 g	1 g	32 mg	44 g	2 g	0 g	3 servings	NaN	NaN
Africa	NaN	Lemonade	Watermelon Strawberry Mango Lemonade Smoothie	https://www.allrecipes.com/recipe/242179/watermelon-strawberry-mango-lemonade-smoothie/	5.0	5.0	5.0	NaN	Watermelon, strawberries, and mango are blended a good amount of lemon juice creating a sweet and tasty on-the-go lemonade smoothie.	8 cups cubed seeded watermelon, 2 cups water, 1 cup strawberries, 1 cup chopped mango, 1 cup white sugar, 0.5 cup lemon juice	Blend watermelon, water, strawberries, mango, sugar, and lemon juice in a blender until smooth, about 5 minutes.	331 kcal	85 g	NaN	3 g	2 g	0 g	8 mg	77 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Rosemary-Infused Watermelon Lemonade	https://www.allrecipes.com/recipe/173552/rosemary-infused-watermelon-lemonade/	4.7	75.0	15.0	60.0	This is a recipe I created in an effort to duplicate my favorite lemonade from a cafe in downtown L.A. called, well, 'Lemonade'. I don't like it too sweet, so if you want to add more sugar, cool. But I think that this recipe is perfect.	2 cups water, 0.75 cup white sugar, 1 sprig rosemary, leaves stripped and chopped, 2 cups lemon juice, 12 cups cubed seeded watermelon, 8 cups ice cubes	Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour., Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover, and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.	156 kcal	41 g	NaN	1 g	2 g	NaN	5 mg	34 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	Gingerade	https://www.allrecipes.com/recipe/24485/gingerade/	4.3	10.0	10.0	NaN	Ginger ale and lemonade punch is an easy drink to make an is great at any party!	2 (12 fluid ounce) cans or bottles ginger ale, 1 cup granulated sugar, 1.5 cups prepared lemonade, 2 cups ice	In a large punch bowl, combine the ginger ale, sugar, lemonade and ice. Stir to blend well and serve.	195 kcal	50 g	NaN	NaN	NaN	NaN	17 mg	50 g	NaN	0 g	6 servings	6 (8 ounce) servings	NaN
Africa	NaN	Lemonade	Just-Right Pineapple Lemonade from Scratch	https://www.allrecipes.com/recipe/280583/just-right-pineapple-lemonade-from-scratch/	NaN	30.0	10.0	5.0	This homemade pineapple lemonade is made from scratch and has just the right flavor balance between sweet and tart.	8 cups water, divided, 0.75 cup white sugar, 1 fresh pineapple, 1.5 cups fresh squeezed lemon juice	Combine 1 cup water and sugar in a saucepan and bring to a gentle simmer over medium-high heat, stirring often. Simmer until sugar is dissolved. Remove from heat and allow simple syrup to cool., Cut off pineapple crown and remove the outer skin. Cut pineapple flesh into chunks and add to a high-capacity blender (such as Vitamix). Pour in 2 cups water and blend until liquefied., Pour liquefied pineapple juice into a pitcher. Add remaining water, lemon juice, and simple syrup. Stir before serving.	135 kcal	36 g	NaN	2 g	1 g	NaN	7 mg	29 g	0 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemonade	NaN	https://www.allrecipes.com/article/creamy-lemonade-tiktok/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemonade	Blueberry Lemonade	https://www.allrecipes.com/recipe/280530/blueberry-lemonade/	5.0	15.0	15.0	NaN	Blueberries add color and flavor to this low-calorie lemonade made from scratch from with fresh ingredients.	3 cups fresh blueberries, 0.25 cup stevia sweetener (such as Truvia®), or more to taste, 0.5 cup freshly squeezed lemon juice, 9 cups water, or more as needed	Combine blueberries, sweetener, lemon juice, and 1 cup water together in a blender; blend until smooth. Pour into a pitcher. Add remaining water and stir.	26 kcal	9 g	NaN	1 g	0 g	NaN	6 mg	4 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemonade	NaN	https://www.allrecipes.com/gallery/lemonade-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemonade	Strawberry-Ginger-Mint Lemonade	https://www.allrecipes.com/recipe/278685/strawberry-ginger-mint-lemonade/	NaN	10.0	10.0	NaN	Fresh strawberries are blended with mint leaves, ginger, sugar, and lemon juice to produce this summer-ready, refreshing drink that's delicious as-is, or with alcohol added!	18 fresh strawberries, stemmed, 1 bunch fresh mint leaves, 2 cups freshly squeezed lemon juice, 6 cups water, divided, or more as needed, 0.25 cup white sugar, 2 tablespoons minced fresh ginger root, or more to taste	Place strawberries, mint, lemon juice, 1 cup water, sugar, and ginger into an electric blender and blend well., Pour into a pitcher, add 5 cups water, and stir well. Refrigerate or serve immediately over crushed ice.	52 kcal	14 g	NaN	1 g	1 g	NaN	7 mg	9 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	Strawberry Acai Lemonade	https://www.allrecipes.com/recipe/8408210/strawberry-acai-lemonade/	5.0	10.0	10.0	NaN	Fresh strawberries and acai powder add color and flavor to classic homemade lemonade.	1 cup sliced fresh strawberries, 0.5 cup freshly squeezed lemon juice, 2 teaspoons acai powder, 1 tablespoon stevia sweetener (such as Truvia®), or more to taste, 3 cups water, divided, ice as needed	Combine strawberries, lemon juice, acai powder, and 1 cup water in a blender; blend until smooth., Pour into a pitcher and add remaining 2 cups water and 1 tablespoon sweetener. Add more sweetener according to sweetness desired. Serve over ice.	58 kcal	16 g	NaN	2 g	1 g	NaN	12 mg	NaN	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemonade	Refreshing Summer Cucumber Lemonade	https://www.allrecipes.com/recipe/222345/refreshing-summer-cucumber-lemonade/	4.6	45.0	15.0	NaN	Fresh cucumbers, the tangy brightness of lemon, and effervescent lemon-lime soda combine for a delicious thirst-quenching Southern summer ade.	2 cups hot water, 0.5 cup white sugar, 0.5 cup lemon juice from concentrate, 1 lemon, juiced, 0.5 large cucumber, sliced, 3 (12 fluid ounce) cans or bottles lemon-lime flavored soda, 2 cups ice cubes, or as needed, 1 lemon, thinly sliced, 0.5 large cucumber, sliced and then halved	Stir hot water and sugar together in a large pitcher until sugar is dissolved. Stir in lemon juice concentrate, lemon juice, and sliced cucumbers. Refrigerate for 30 minutes or until ready to serve., Pour lemon-lime soda into pitcher. Serve lemonade over ice and garnished with lemon slices and halved cucumber slices.	151 kcal	40 g	NaN	0 g	0 g	NaN	30 mg	18 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Pineapple Lemonade Spritzers	https://www.allrecipes.com/recipe/48935/pineapple-lemonade-spritzers/	4.2	1450.0	5.0	5.0	A refreshing and light alternative to lemonade. A syrup made with pineapple juice and lemon juice is mixed with carbonated water over ice.	3 cups pineapple juice, 3 lemons, juiced, 1 cup white sugar, 0.5 cup honey, 6 slices lemon, 1 (2 liter) bottle carbonated water	To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight., Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.	295 kcal	80 g	NaN	4 g	1 g	NaN	16 mg	69 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Refreshing Brazilian Lemonade	https://www.allrecipes.com/recipe/254737/refreshing-brazilian-lemonade/	4.8	10.0	10.0	NaN	Made with fresh limes, condensed milk, and sugar, this Brazilian twist on lemonade is quick and easy and will be the hit at every summer party.	4.25 cups water, 4 large limes, cut into wedges and seeded, 0.5 (14 ounce) can sweetened condensed milk, ice cubes, 5 tablespoons white sugar	Combine water and limes in a blender; blend until smooth. Strain mixture through a strainer into a bowl; discard solids. Pour lime mixture into blender. Add condensed milk, ice, and sugar; blend until combined.	145 kcal	28 g	11 mg	NaN	3 g	2 g	47 mg	28 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Bourbon Lemonade	https://www.allrecipes.com/recipe/8407922/bourbon-lemonade/	NaN	5.0	5.0	NaN	Bourbon and brown sugar give a comforting, boozy twist to this summer-ready lemonade recipe that's easy to make ahead and serve at parties.	0.25 cup hot water, 2 tablespoons brown sugar, 1.5 fluid ounces freshly squeezed lemon juice, 1.5 fluid ounces bourbon whiskey, 0.5 fluid ounce triple sec, 3 cups ice, divided, or as needed, 2 fluid ounces club soda, 1 lemon slice	Combine hot water and brown sugar in a cocktail shaker. Stir until sugar is dissolved. Add lemon juice, bourbon, triple sec, and 1 cup of ice. Cover and shake until chilled, 15 to 20 seconds., Fill a highball glass with ice. Strain cocktail over ice and top with club soda. Stir to combine. Garnish with a lemon slice.	272 kcal	37 g	NaN	0 g	0 g	NaN	33 mg	NaN	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lemonade	Watermelon-Raspberry Lemonade	https://www.allrecipes.com/recipe/254651/watermelon-raspberry-lemonade/	4.0	75.0	10.0	5.0	Made with fresh watermelon, raspberry, lemon juice, and simple syrup, this easy thirst-quenching lemonade is awesome on a hot summer day.	1 cup water, divided, 0.33333334326744 cup white sugar, 6 cups cubed seedless watermelon, 0.5 cup red raspberries, 0.5 cup fresh lemon juice	Combine 1/3 cup water and sugar in a small saucepan; bring to a boil, stirring constantly, until sugar dissolves. Remove simple syrup from heat to cool., Place watermelon, raspberries, and remaining water together in a blender; pulse until smooth. Pour watermelon mixture into a frosted pitcher; stir in simple syrup and lime juice. Refrigerate until chilled, about 1 hour.	80 kcal	21 g	NaN	1 g	0 g	NaN	2 mg	18 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Creamy Lemonade	https://www.allrecipes.com/recipe/8413068/creamy-lemonade/	5.0	5.0	5.0	NaN	Sweetened condensed milk makes this homemade lemonade so creamy. Serve over ice for a refreshing summer drink.	1 cup freshly squeezed lemon juice, 0.5 (14 ounce) can sweetened condensed milk, 3 cups water, divided, ice	Combine lemon juice, sweetened condensed milk, and 1 cup water in a blender. Blend until well combined., Pour into a pitcher and add remaining 2 cups water. Stir., Serve chilled and over ice.	10 kcal	4 g	NaN	0 g	0 g	NaN	4 mg	NaN	NaN	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Mango Lemonade	https://www.allrecipes.com/recipe/8402630/mango-lemonade/	NaN	15.0	10.0	5.0	Mango, simple syrup, and lemon juice is all you need for this delicious mango lemonade.	1 cup sugar, 1 cup water, 2 cups chopped mango, 1 cup water, 1 cup lemon juice, 2 cups ice	Combine sugar and water in a saucepan over medium-high heat. Bring to a boil and stir until sugar has dissolved. Remove from heat and allow to cool. Mango Lemonade, Combine mango and 1 cup water in a food processor until smooth. Pour mango through a strainer into a pitcher. Stir in lemon juice and simple syrup. Mix well., Add ice to the pitcher and serve.	262 kcal	69 g	NaN	2 g	1 g	0 g	9 mg	NaN	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Peach Lemonade	https://www.allrecipes.com/recipe/8407917/peach-lemonade/	4.0	10.0	5.0	5.0	This easy homemade peach lemonade provides a Southern-inspired twist to the favorite summertime drink.	1 cup white sugar, 7 cups water, divided, 1.25 cups freshly squeezed lemon juice, 2 fresh peaches, peeled and pitted, sliced peaches for garnish, ice as needed	Place sugar in a saucepan. Pour in 1 cup water. Turn heat to medium and stir continuously until sugar granules are dissolved. Remove from heat and let cool., Pour lemon juice into a pitcher. Pour in remaining 6 cups water., Place pitted peaches into a Vitamix® blender. Blend until smooth. Pour peach purée into the pitcher along with the simple syrup (dissolved sugar in saucepan). Stir to combine., Adjust to taste. Add garnish such as a slice of peach, ice, and serve.	100 kcal	27 g	NaN	0 g	0 g	NaN	7 mg	NaN	NaN	0 g	9 servings	NaN	NaN
Africa	NaN	Lemonade	NaN	https://www.allrecipes.com/article/how-to-make-whole-lemon-ade/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemonade	Quick Brazilian Lemonade	https://www.allrecipes.com/recipe/235933/quick-brazilian-lemonade/	4.3	10.0	10.0	NaN	This tasty Brazilian 'lemonade' is made with limes and cream of coconut for a refreshing treat.	6 cups cold water, 1 cup white sugar, 4 limes, 6 tablespoons cream of coconut	Stir water and sugar together in a bowl until sugar dissolves; chill in refrigerator., Cut ends off of each lime and cut each lime into 8 segments., Working in batches, pulse sugar-water and lime wedges together in a blender several times. Pour mixture through a strainer into a pitcher., Stir cream of coconut into lime mixture.	214 kcal	49 g	NaN	1 g	0 g	3 g	18 mg	45 g	3 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemonade	Lemonade Plus	https://www.allrecipes.com/recipe/32502/lemonade-plus/	2.8	15.0	15.0	NaN	This uses lemonade concentrate plus real fruit - lemons, limes, oranges, and grapefruit. It is soooo good.	2 (12 fluid ounce) cans frozen lemonade concentrate, 1 lemon, sliced, 1 lime, sliced, 1 grapefruit, sliced, 1 orange, sliced	Into a gallon pitcher, empty both cans of lemonade concentrate. Place the sliced lemon, lime, grapefruit and orange in the pitcher. Stir in water until pitcher is full. Chill in refrigerator.	122 kcal	32 g	NaN	1 g	1 g	NaN	3 mg	29 g	0 g	0 g	15 servings	15 (8 ounce) servings	NaN
Africa	NaN	Lemonade	Rico's Passionate Pink Honey Lemonade	https://www.allrecipes.com/recipe/50193/ricos-passionate-pink-honey-lemonade/	4.4	140.0	10.0	10.0	This recipe came to me one summer evening during a Hurricane...Please feel free to share the passion...and some feedback!	1 cup water, 3 fresh strawberries, sliced, 1 cup white sugar, 0.5 cup brown sugar, 1 teaspoon honey, 7 cups water, 1.75 cups fresh lemon juice, 2 slices orange	In a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and honey. Bring to a boil, and simmer 10 minutes, stirring occasionally. Cool to room temperature, cover, and chill., In a large pitcher, mix together water, lemon juice, and orange slices. Stir in cooled syrup; chill. Serve in a tall glass over ice.	67 kcal	18 g	NaN	0 g	0 g	NaN	4 mg	16 g	NaN	0 g	20 servings	20 (4 ounce) servings	NaN
Africa	NaN	Lemonade	Blueberry Stevia Lemonade	https://www.allrecipes.com/recipe/257493/blueberry-stevia-lemonade/	5.0	5.0	5.0	NaN	A better-for-you spin on a classic recipe, sweetened with blueberries and organic stevia.	10 fresh organic blueberries, plus more for garnish, 2 ounces fresh lemon juice, 2 sprigs fresh thyme, 2 packets Wholesome Organic Stevia, or more to taste, Sparkling water to taste, Lemon wheel for garnish	Muddle blueberries with lemon juice in glass., Stir in thyme sprigs and Wholesome Organic Stevia., Top with sparkling water to taste., Garnish with additional blueberries and lemon wheel.	27 kcal	11 g	NaN	1 g	1 g	NaN	5 mg	3 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lemonade	Spiced Lemonade Concentrate	https://www.allrecipes.com/recipe/233430/spiced-lemonade-concentrate/	4.3	45.0	10.0	20.0	Use cinnamon and cloves to add spice to a warm-weather favorite in this lemonade recipe.	1 cup water, 1 cup white sugar, 1 cinnamon stick, 0.5 teaspoon whole cloves, 1 lemon, juiced and zested, 3 lemon, juiced	Combine water, sugar, cinnamon stick, cloves, and lemon zest in a saucepan; cook and stir over medium heat until just boiling, about 5 minutes., Reduce heat to medium-low and continue to cook until reduced to a thick syrup, 10 to 15 minutes., Stir lemon juice into the syrup; bring to a boil and cook 1 to 2 minutes more; strain into a bowl and refrigerate until chilled.	107 kcal	30 g	NaN	2 g	1 g	NaN	3 mg	25 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemonade	NaN	https://www.allrecipes.com/article/country-time-lemonade-stand-littlest-bailout/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemonade	Sparkling Cherry Lemonade	https://www.allrecipes.com/recipe/8406323/sparkling-cherry-lemonade/	NaN	10.0	10.0	NaN	Add some fizz to cherry lemonade with some lemon-lime soda for a sparkling summer beverage.	2.5 cups pitted and halved cherries, 0.67 cup freshly squeezed lemon juice, 0.5 cup sugar, or to taste, 2 cups water, 1 cup lemon-lime soda, ice as needed, cherries and lemon slices for garnish (optional)	Combine cherries, lemon juice, sugar, and water in a high-powered blender. Blend until fully incorporated and smooth, about 1 minute; let foam subside or spoon off., Pour mixture into a pitcher, and stir in lemon-lime soda. Serve over ice, and garnish with cherries and lemons, if desired.	198 kcal	50 g	NaN	2 g	1 g	0 g	11 mg	NaN	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemonade	Amy's Cucumber Lemonade	https://www.allrecipes.com/recipe/228219/amys-cucumber-lemonade/	4.5	5.0	5.0	NaN	Lemonade with the refreshing taste of cucumber is a summertime drink that's ready in a flash. Serve over ice.	1 (6 ounce) can frozen lemonade concentrate, 4 (6 ounce) cans water, 1 cucumber, peeled and sliced	Place lemonade concentrate into a jug with a lid and stir in 3 lemonade cans of water. Pour 1 more can of water into a blender, add cucumber, and puree. Pour cucumber mixture into lemonade and shake to thoroughly mix.	70 kcal	18 g	NaN	0 g	0 g	NaN	6 mg	16 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	No-Bake Cheesecake with Cool Whip	https://www.allrecipes.com/recipe/276072/no-bake-cheesecake-with-cool-whip/	4.6	130.0	10.0	NaN	This easy no-bake cheesecake has an extra light and fluffy cream cheese and Cool Whip filling and can be topped with any fresh fruit or fruit filling.	2 (8 ounce) packages cream cheese, softened to room temperature, 1 cup white sugar, 3 tablespoons vanilla extract, 1 teaspoon lemon extract, 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed, 1 (9 inch) prepared graham cracker crust, 1 (21 ounce) can strawberry pie filling	Combine cream cheese, sugar, vanilla, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping., Pour mixture into graham cracker crust and smooth evenly. Top with pie filling., Refrigerate until firm, 2 to 3 hours.	493 kcal	57 g	49 mg	1 g	4 g	15 g	286 mg	42 g	25 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	7 UP Cake	https://www.allrecipes.com/recipe/234867/7-up-cake/	4.6	105.0	30.0	75.0	This easy 7UP cake is topped with a simple sweet glaze and has been a family favorite for many generations. Serve for any special occasion!	3 cups white sugar, 1.5 cups butter, softened, 5 eggs, 3 cups all-purpose flour, sifted, 2 tablespoons lemon extract, 1 cup lemon-lime carbonated beverage (such as 7Up®), 1 cup sifted confectioners' sugar, 0.25 cup milk, 0.5 teaspoon vanilla extract	Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt)., Make the cake: Beat white sugar and butter together in a large bowl using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from the pan immediately by placing a wire cooling rack over the base of the cake and inverting the pan to release., Make the glaze: Beat confectioners' sugar, milk, and vanilla together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake; let cool completely.	449 kcal	65 g	104 mg	1 g	5 g	12 g	148 mg	46 g	19 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Chiffon Cake	https://www.allrecipes.com/recipe/7892/chiffon-cake/	4.6	215.0	30.0	65.0	This chiffon cake recipe uses simple ingredients to make a tall and fluffy cake that's tender and light as air. It's the perfect all-occasion cake!	2 cups sifted cake flour, 1.5 cups white sugar, 1 tablespoon baking powder, 1 teaspoon salt, 7 large eggs, separated, divided, 0.75 cup cold water, 0.5 cup vegetable oil, 2 teaspoons vanilla extract, 1 teaspoon lemon extract, 0.5 teaspoon cream of tartar	Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well., Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat., Beat egg whites and cream of tartar in a large bowl until very stiff., Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan., Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes., Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.	264 kcal	38 g	102 mg	0 g	5 g	2 g	303 mg	22 g	10 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Danish Pastry	https://www.allrecipes.com/recipe/27342/danish-pastry/	4.4	190.0	60.0	10.0	This Danish pastry is made with a homemade dough that's buttery, flaky, and authentic. It can be used for cheese or fruit danishes and bear claws.	2 cups unsalted butter, softened, 0.66666668653488 cup all-purpose flour, 8 cups all-purpose flour, divided, 4.5 teaspoons active dry yeast, 2.5 cups milk, 0.5 cup white sugar, 2 teaspoons salt, 2 large eggs, 1 teaspoon lemon extract, 1 teaspoon almond extract, 2 cups fruit preserves, any flavor, 1 large egg white, beaten	Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator., Mix 3 cups flour with active dry yeast in a mixing bowl; set aside., Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C)., Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour., Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers., Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes., Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes., Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes., Preheat the oven to 450 degrees F (220 degrees C)., Brush beaten egg white over pastries., Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.	273 kcal	39 g	39 mg	1 g	4 g	7 g	128 mg	NaN	11 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Easy Lemon Cookies	https://www.allrecipes.com/recipe/10776/easy-lemon-cookies/	4.6	20.0	10.0	10.0	These lemon cookies from cake mix are quick to make with simple ingredients, rolled in powdered sugar, then baked until sweet, tart, and crinkly.	1 (15.25 ounce) package lemon cake mix, 2 large eggs, 0.33333334326744 cup vegetable oil, 1 teaspoon lemon extract, 0.33333334326744 cup confectioners' sugar for decoration	Preheat the oven to 375 degrees F (190 degrees C)., Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended., Working in batches, drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll dough in sugar until lightly coated, then place 2 inches apart onto ungreased cookie sheets., Bake in the preheated oven until the bottoms are light brown, 6 to 9 minutes.	87 kcal	12 g	14 mg	0 g	1 g	1 g	107 mg	7 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	No-Fail Pound Cake	https://www.allrecipes.com/recipe/25612/no-fail-pound-cake/	4.6	100.0	30.0	60.0	This pound cake uses yellow cake mix, sour cream, and eggs for a tender Bundt flavored with vanilla and lemon, perfect for brunch or a formal dinner.	1 cup white sugar, 0.5 cup butter, softened, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 (8 ounce) container sour cream, 0.66670000553131 cup water, 1 (15.25 ounce) package yellow cake mix, 1 cup all-purpose flour	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan., Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and lemon extracts. Beat in sour cream and water. Beat in cake mix and flour until incorporated. Pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 60 to 80 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.	313 kcal	44 g	57 mg	1 g	4 g	6 g	274 mg	27 g	14 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Five Flavor Pound Cake	https://www.allrecipes.com/recipe/8072/five-flavor-pound-cake-i/	4.8	130.0	25.0	95.0	This five flavor pound cake is flavored with coconut, lemon, rum, butter, and vanilla extracts for a moist, tender cake with a sweet, sugary glaze.	3 cups all-purpose flour, 0.5 teaspoon baking powder, 1 cup milk, 1 teaspoon coconut extract, 1 teaspoon rum flavored extract, 1 teaspoon butter flavored extract, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 3 cups white sugar, 1 cup butter, softened, 0.5 cup shortening, 5 large eggs, beaten, 0.5 cup white sugar, 0.25 cup water, 0.5 teaspoon coconut extract, 0.5 teaspoon rum flavored extract, 0.5 teaspoon butter flavored extract, 0.5 teaspoon lemon extract, 0.5 teaspoon vanilla extract	Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan., Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside., Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes., While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved., Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.	511 kcal	72 g	103 mg	1 g	6 g	11 g	144 mg	51 g	23 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze	https://www.allrecipes.com/recipe/236915/lemon-buttermilk-pound-cake-with-aunt-evelyns-lemon-glaze/	4.7	110.0	20.0	60.0	This lemon buttermilk cake is a blue-ribbon winner. Lemon fanatics will delight in thrice the lemon: extract in the cake and zest and juice in the glaze.	3.5 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 2.5 cups white sugar, 1.5 cups unsalted butter, softened, 4 large eggs, 1 cup buttermilk, 1 teaspoon lemon extract, 2 cups confectioners' sugar, 0.25 cup lemon juice, 2 tablespoons unsalted butter, softened, 1 tablespoon lemon zest	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt)., Make the cake: Sift flour, salt, and baking soda together in a bowl., Beat sugar and butter in a bowl with an electric mixer for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract. Pour batter into the prepared pan., Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes., Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper., Make the glaze: Beat confectioner's sugar, lemon juice, butter, and lemon zest in a bowl with an electric mixer until smooth., Pour about 1/2 of the glaze over the warm cake. Let cool for 20 minutes, then pour remaining glaze over top.	540 kcal	79 g	111 mg	1 g	6 g	14 g	157 mg	NaN	23 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Orange Cake	https://www.allrecipes.com/recipe/8047/orange-cake/	4.6	120.0	30.0	60.0	This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!	1 (15.25 ounce) package yellow cake mix, 1 (3 ounce) package instant lemon pudding mix, 0.75 cup orange juice, 0.5 cup vegetable oil, 4 eggs, 1 teaspoon lemon extract, 0.33333334326744 cup orange juice, 0.66666668653488 cup white sugar, 0.25 cup butter	Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C)., In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan., Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely., In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.	410 kcal	55 g	73 mg	1 g	4 g	5 g	443 mg	32 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Buttermilk Pound Cake	https://www.allrecipes.com/recipe/7722/buttermilk-pound-cake-ii/	4.6	115.0	15.0	90.0	This buttermilk pound cake is flavored with lemon and vanilla, then baked until golden for a simple dessert served with fresh berries or ice cream.	3 cups all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon baking soda, 3 cups white sugar, 1 cup butter, softened, 6 large eggs, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 1 cup buttermilk	Preheat the oven to 325 degrees F (165 degrees C). Grease a 9- or 10-inch tube pan., Mix together flour, salt, and baking soda in a medium bowl. Set aside., Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at time, beating well after each addition. Stir in lemon and vanilla extracts. Add flour mixture in batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared pan., Bake in the preheated oven until cake begins to pull away from the sides of the pan, about 90 minutes; do not open the oven door until after 1 hour. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.	489 kcal	75 g	135 mg	1 g	7 g	11 g	289 mg	51 g	18 g	0 g	12 servings	1 9- or 10-inch tube pan	NaN
Africa	NaN	Lemon Extract and Oil	Blueberry Cookies	https://www.allrecipes.com/recipe/11440/blueberry-cookies/	4.3	0.0	NaN	NaN	Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.	2.5 cups all-purpose flour, 2 teaspoons baking powder, 1 pinch salt, 0.5 cup butter, 1 cup white sugar, 2 eggs, beaten, 0.5 teaspoon lemon extract, 0.5 cup milk, 1 cup fresh blueberries	Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet., Sift together flour, baking powder and salt., In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries., Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart., Bake 12 to 15 minutes.	252 kcal	39 g	52 mg	1 g	4 g	5 g	152 mg	19 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Citrus Egg Yolk Cookies	https://www.allrecipes.com/recipe/238659/citrus-egg-yolk-cookies/	4.8	25.0	15.0	10.0	Put leftover egg yolks to good use by baking this recipe for citrus egg yolk cookies.	1.5 cups white sugar, 1 cup butter, softened, 6 egg yolks, 1 teaspoon vanilla extract, 0.5 teaspoon lemon extract, 0.5 teaspoon orange extract, 2.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar	Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper., Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well., Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten., Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.	71 kcal	9 g	29 mg	0 g	1 g	2 g	44 mg	5 g	4 g	0 g	60 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Crinkle Cookies	https://www.allrecipes.com/recipe/273829/lemon-crinkle-cookies/	4.5	95.0	15.0	15.0	Chewy, citrusy, lemon-flavored cookies are covered with powdered sugar before they're baked for a crinkle effect.	1.5 cups all-purpose flour, 0.25 teaspoon baking powder, 0.25 teaspoon salt, 0.125 teaspoon baking soda, 1 cup white sugar, 0.5 cup butter, softened, 1 egg, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 lemon, zested and juiced, 1 drop yellow food coloring, or as desired, 0.75 cup powdered sugar	Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside., Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined., Cover bowl and refrigerate cookie dough for 1 hour., Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat., Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness., Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet., Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.	114 kcal	19 g	17 mg	0 g	1 g	3 g	66 mg	12 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Poppy Seed Bread	https://www.allrecipes.com/recipe/16932/lemon-poppy-seed-bread/	4.4	80.0	20.0	60.0	Lemon extract provides the flavor point in this citrus loaf, gilded with a sweetened orange juice sauce.	3 cups all-purpose flour, 1.5 teaspoons salt, 1.5 teaspoons baking powder, 1.5 tablespoons poppy seeds, 2.5 cups white sugar, 1.125 cups vegetable oil, 3 eggs, 1.5 cups milk, 1.5 teaspoons vanilla extract, 1.5 teaspoons lemon extract, 0.25 cup orange juice, 0.75 cup white sugar, 0.5 teaspoon lemon extract	Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans., In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans., Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack., Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.	330 kcal	48 g	29 mg	1 g	4 g	2 g	230 mg	34 g	14 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	One Egg Lemon Pound Cake	https://www.allrecipes.com/recipe/8440/one-egg-lemon-pound-cake/	4.0	0.0	NaN	NaN	My Grandmother used to make this and it quickly became a household favorite.	2 cups all-purpose flour, 2 teaspoons baking powder, 1 cup white sugar, 1 teaspoon salt, 0.5 cup butter, 1 egg, 1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon lemon extract	Preheat oven to 350 degrees F (175 degrees C) grease and flour an 8x4 inch loaf pan., In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring., Pour batter into an 8x4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.	272 kcal	41 g	45 mg	1 g	4 g	6 g	413 mg	21 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Yogurt Cake	https://www.allrecipes.com/recipe/17476/yogurt-cake/	4.7	90.0	20.0	60.0	A lemon pound cake made with yogurt instead of sour cream.	1 cup butter, room temperature, 2 cups white sugar, 3 eggs, room temperature, 1 teaspoon lemon extract, 2.25 cups all-purpose flour, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 (8 ounce) container lemon flavored yogurt	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan., Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg., Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated., Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.	386 kcal	55 g	88 mg	1 g	5 g	10 g	289 mg	37 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Egg-Yolk Sponge Cake	https://www.allrecipes.com/recipe/7388/egg-yolk-sponge-cake/	4.3	0.0	NaN	NaN	This is a moist and tender cake with plenty of orange flavor.	1.6666699647903 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 0.75 cup egg yolks, 1 egg, 1.5 cups white sugar, 1 tablespoon orange zest, 1 tablespoon orange juice, strained, 0.5 teaspoon lemon extract, 0.75 cup boiling water	Preheat oven to 325 degrees F (165 degrees C)., Sift together twice: flour, baking powder, and salt. Pour back into sifter., In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes., Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan., Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.	185 kcal	34 g	174 mg	1 g	4 g	1 g	147 mg	22 g	4 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Ricotta Cake	https://www.allrecipes.com/recipe/275349/lemon-ricotta-cake/	4.5	100.0	20.0	40.0	Adding ricotta cheese to this lemon cake makes it extra light, fluffy, and moist, and while the glaze takes it to another level, it's just as delicious dusted with powdered sugar.	1.5 cups cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.25 teaspoon salt, 1 cup white sugar, 0.75 cup butter, softened, 3 eggs at room temperature, 1 (15 ounce) container whole-milk ricotta cheese, 1 lemon, juiced and zested, 1 teaspoon lemon extract, 0.5 teaspoon vanilla extract, 1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan., Mix cake flour, baking powder, baking soda, and salt into a large bowl., Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes., Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.	340 kcal	44 g	82 mg	1 g	7 g	9 g	336 mg	27 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Sun Drop® Pound Cake	https://www.allrecipes.com/recipe/231990/sun-drop-pound-cake/	4.4	105.0	20.0	75.0	You get two doses of citrus in this moist Sun Drop® pound cake with Sun Drop® glaze to serve at your next gathering.	3 cups white sugar, 1 cup margarine, 0.5 cup vegetable shortening (such as Crisco®), 3 cups all-purpose flour, 6 fluid ounces citrus-flavored soda (such as Sun Drop®), 5 eggs, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 2 cups confectioners sugar, 2 tablespoons margarine, melted, 1 fluid ounce citrus-flavored soda (such as Sun Drop®)	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan., Beat white sugar, 1 cup margarine, and shortening together with an electric mixer until creamy and smooth. Mix flour, 6 fluid ounces citrus-flavored soda, eggs, lemon extract, and vanilla extract into the creamed mixture until well incorporated. Pour batter into the prepared tube pan., Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour 15 minutes. Let cake cool for 10 minutes before turning cake onto a serving plate., Whisk confectioners' sugar, 2 tablespoons melted margarine, and 1 fluid ounce citrus-flavored soda together in a bowl until smooth; spread over cake.	489 kcal	73 g	58 mg	1 g	5 g	4 g	170 mg	55 g	21 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Blueberry-Lemon Pound Cake	https://www.allrecipes.com/recipe/72747/blueberry-lemon-pound-cake/	4.4	90.0	30.0	60.0	This is a tangy variation of an old recipe. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.	2 cups butter, softened, 3 cups white sugar, 1 cup milk, room temperature, 6 eggs, 2 teaspoons lemon extract, 1 tablespoon baking powder, 4 cups unbleached all-purpose flour, 1 teaspoon grated lemon zest, 2 cups fresh blueberries	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan., In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan., Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.	509 kcal	65 g	132 mg	1 g	7 g	15 g	288 mg	40 g	26 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Ricotta Cookies III	https://www.allrecipes.com/recipe/19215/ricotta-cookies-iii/	4.6	30.0	15.0	12.0	Light and fluffy ricotta cookies frosted with lemon icing.	1 cup butter, 2 cups white sugar, 2 eggs, 16 ounces ricotta cheese, 2 teaspoons vanilla extract, 4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 0.5 cup milk, 0.5 teaspoon butter, 0.5 teaspoon shortening, 4 cups confectioners' sugar, 1 tablespoon lemon extract, 0.5 cup colored candy sprinkles	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets., In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet., Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely., To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.	172 kcal	28 g	21 mg	0 g	3 g	3 g	80 mg	18 g	6 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Old-Fashioned Lemon Pound Cake	https://www.allrecipes.com/recipe/256175/old-fashioned-lemon-pound-cake/	4.0	45.0	15.0	30.0	Old-fashioned lemon pound cake, just like grandma used to make, is quick and easy to bake and is perfect alongside a cup of coffee or tea.	2 cups white sugar, 2 cups all-purpose flour, 5 eggs, 1 cup shortening (such as Crisco®), 5 tablespoons whole milk, 1 tablespoon vanilla extract, 2 teaspoons lemon extract, 0.25 teaspoon baking powder	Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans., Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.	391 kcal	50 g	78 mg	1 g	5 g	5 g	40 mg	34 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Blue Ribbon Sugar Cookies	https://www.allrecipes.com/recipe/24464/blue-ribbon-sugar-cookies/	4.6	55.0	30.0	20.0	A light, crispy but tender sugar cookie loaded with flavor. These cookies are especially requested at Christmas. They're easy and definitely a crowd-pleaser.	0.75 cup butter, softened, 1 cup vegetable oil, 1 cup confectioners' sugar, 1 cup white sugar, 2 eggs, 1 teaspoon vanilla extract, 1.5 teaspoons lemon extract, 4 cups all-purpose flour, 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1 teaspoon salt, 0.5 cup white sugar for decoration	Preheat the oven to 375 degrees F (190 degrees C)., Sift together the flour, cream of tartar, baking soda and salt; set aside., In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended., Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later., Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.	141 kcal	17 g	15 mg	0 g	1 g	3 g	98 mg	9 g	8 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Raspberry Lemon Muffins	https://www.allrecipes.com/recipe/49383/raspberry-lemon-muffins/	4.3	30.0	15.0	15.0	This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!	0.5 cup plain yogurt, 3 tablespoons vegetable oil, 1 tablespoon lemon juice, 2 egg whites, 0.5 teaspoon lemon extract, 1.5 cups all-purpose flour, 0.75 cup white sugar, 2 teaspoons baking powder, 0.25 teaspoon salt, 1 teaspoon grated lemon zest, 1 cup frozen raspberries, 2 tablespoons white sugar for decoration	Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners., In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired., Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.	175 kcal	33 g	1 mg	1 g	3 g	1 g	125 mg	20 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Alfajores Argentinean Style	https://www.allrecipes.com/recipe/187786/alfajores-argentinean-style/	4.4	80.0	30.0	10.0	Small vanilla and lemon cookie sandwiches, filled with caramel, and rolled in coconut, are a traditional sweet, much loved in most Latin cultures.	1.6666666269302 cups unbleached all-purpose flour, 2.5 cups cornstarch, 0.5 teaspoon baking soda, 2 teaspoons baking powder, 1 cup unsalted butter, softened, 0.75 cup white sugar, 3 egg yolks, 1 teaspoon vanilla rum, 0.5 teaspoon vanilla extract, 0.5 teaspoon lemon extract, 2 teaspoons lemon zest, 1 (11.5 ounce) jar dulce de leche, 0.5 cup unsweetened shredded coconut	Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside., Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour., Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets., Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack., Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.	157 kcal	23 g	32 mg	1 g	1 g	4 g	65 mg	8 g	7 g	0 g	36 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Gumdrop Cake	https://www.allrecipes.com/recipe/15758/gumdrop-cake/	3.8	0.0	NaN	NaN	This is a very easy and colorful Christmas cake. It would make a fantastic centerpiece dessert for a Christmas buffet.	1 cup butter, 2 cups white sugar, 3 eggs, 1 cup warm water (110 degrees F/45 degrees C), 3.5 cups all-purpose flour, 1.5 teaspoons baking powder, 1.5 teaspoons salt, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 1 cup gumdrops, chopped, 1 cup raisins, 0.25 cup all-purpose flour for coating	Preheat oven to 350 degrees (175 degrees C). Grease and flour 10 inch tube pan. Set aside., In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time., In a separate bowl, sift dry ingredients together and fold into creamed mixture alternately with water. Coat raisins and gumdrops with flour. Stir flavorings, gumdrops and raisins into creamed mixture., Mix well and pour into prepared pan. Bake for 1 1/2 hours.	626 kcal	106 g	105 mg	2 g	7 g	12 g	584 mg	65 g	20 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Mom's Sweet Potato Pie	https://www.allrecipes.com/recipe/237908/moms-sweet-potato-pie/	4.6	70.0	15.0	55.0	Sweet potato pie, a staple in the South and often on Thanksgiving, is a dessert even your pickiest of eaters will put in their 'favorite dessert' list.	1 pastry for a 9-inch double crust pie, 4 cups peeled chopped sweet potatoes, 1.5 cups white sugar, 3 eggs, 0.33333334326744 cup milk, 0.25 cup margarine, 0.5 teaspoon vanilla extract, 0.5 teaspoon lemon extract, 0.33333334326744 teaspoon ground cloves, 0.25 teaspoon ground allspice	Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes., Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool., Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts., Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.	257 kcal	36 g	35 mg	2 g	3 g	3 g	183 mg	21 g	11 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Easy Lemon Cake	https://www.allrecipes.com/recipe/7276/easy-lemon-cake/	4.5	0.0	NaN	NaN	I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan.	1 (18.25 ounce) package yellow cake mix, 1 (3 ounce) package lemon flavored Jell-O®, 0.75 cup vegetable oil, 4 eggs, 0.75 cup water, 0.25 teaspoon lemon extract, 1 cup confectioners' sugar, 4 tablespoons lemon juice	Combine gelatin mix and cake mix. Mix well., Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly., Bake according to instructions on back of cake box., To Make Frosting: Combine confectioners' sugar and lemon juice., When cake is done, and while still hot, ice with frosting.	199 kcal	25 g	31 mg	0 g	2 g	2 g	172 mg	17 g	10 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Best Lemon Loaf Ever	https://www.allrecipes.com/recipe/273699/best-lemon-loaf-ever/	3.0	90.0	15.0	45.0	This moist and tangy lemon loaf cake recipe features a sugary glaze. A perfect treat for after dinner or even for an afternoon snack with tea.	1.5 cups all-purpose flour, 0.5 teaspoon salt, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 1 cup white sugar, 2 tablespoons butter, softened, 3 eggs, at room temperature, 0.33333334326744 cup lemon juice, 2 teaspoons lemon zest, 1 teaspoon lemon extract, 1 teaspoon vanilla extract, 0.5 cup vegetable oil, 1 cup powdered sugar, 1 tablespoon powdered sugar, 2 tablespoons milk, 0.5 teaspoon lemon zest, 0.5 teaspoon lemon extract	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan., Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated., Pour egg mixture into flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack., While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over cooled cake; slice when icing sets.	425 kcal	61 g	69 mg	1 g	5 g	5 g	300 mg	42 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Raspberry Banana Bread	https://www.allrecipes.com/recipe/228442/raspberry-banana-bread/	4.6	115.0	25.0	60.0	This moist and sweet banana bread gets an extra zing from raspberries. Serve it at brunch for a sweet treat or as a snack with your coffee.	0.75 cup frozen unsweetened raspberries, thawed, 1 ripe banana, 1.5 cups all-purpose flour, 0.75 teaspoon ground cinnamon, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.125 teaspoon ground nutmeg, 1 cup white sugar, 2 eggs, 0.5 cup vegetable oil, 0.5 teaspoon lemon extract	Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan., Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork., Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.	273 kcal	38 g	37 mg	1 g	4 g	2 g	136 mg	22 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Chef John's Lemon Ice	https://www.allrecipes.com/recipe/255143/chef-johns-lemon-ice/	4.6	190.0	10.0	NaN	Using the classic Italian granita technique makes this an easy and refreshing summer treat. There's a delicious contrast between that light texture and bright, vibrant flavor.	4 cups cold water, 0.875 cup white sugar, 2 tablespoons lemon zest, 1 cup freshly squeezed lemon juice, 1 teaspoon lemon extract	Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice., Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.	94 kcal	25 g	NaN	0 g	0 g	NaN	4 mg	23 g	NaN	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Grandma's Povitisa (Po-vuh-teet-zuh) Povitica Croatian Nut Bread	https://www.allrecipes.com/recipe/235811/grandmas-povitisa-po-vuh-teet-zuh-povitica-croatian-nut-bread/	4.9	295.0	45.0	40.0	Povitica bread, or Croatian nut bread, is made with a sweet yeast bread dough wrapped around a delicious walnut filling.	0.25 cup warm water, 1 (.25 ounce) package active dry yeast, 0.75 cup lukewarm milk, 0.25 cup white sugar, 0.25 cup vegetable shortening (such as Crisco®), 1 egg, beaten, 1 teaspoon salt, 3.5 cups all-purpose flour, or more as needed, 0.5 cup brown sugar, 0.25 cup butter, softened, 1 egg, 0.25 cup milk, 0.5 teaspoon vanilla extract, 0.5 teaspoon lemon extract, 2 cups finely chopped walnuts	Make bread dough: Combine warm water and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes., Stir lukewarm milk, white sugar, shortening, egg, and salt into yeast mixture. Mix in flour until a soft, easy-to-handle dough forms., Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball., Place dough in a large, lightly-oiled bowl and turn to coat. Cover the bowl with a damp towel; let rise in a warm place until doubled in volume or until a hole remains when dough is pressed, about 2 hours., Punch down dough and turn onto a lightly floured surface. Shape into a ball and let dough rest for 15 minutes., Make filling: Beat brown sugar, butter, and egg together in a bowl until creamy. Add milk, vanilla extract, and lemon extract; stir until smooth. Stir in walnuts until incorporated., Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over top of dough, spreading to the edges. Roll up along the long edge like a jelly roll and pinch edges to seal. Coil roll into a snail shape., Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when dough is gently pressed, about 1 hour., Preheat the oven to 325 degrees F (165 degrees C)., Bake in the preheated oven until top is golden brown, 40 to 45 minutes.	411 kcal	45 g	43 mg	2 g	9 g	5 g	245 mg	15 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Simple Canadian Butter Tarts	https://www.allrecipes.com/recipe/23770/butter-tarts-ii/	4.2	35.0	15.0	20.0	A simple recipe for baked tarts filled with raisin-studded brown sugar custard flavored with lemon and vanilla.	1 egg, 0.5 cup brown sugar, 0.125 teaspoon salt, 0.5 teaspoon vanilla extract, 0.25 teaspoon lemon extract, 1 tablespoon melted butter, 0.5 cup raisins, 8 (3 inch) unbaked tart shells	Preheat the oven to 400 degrees F (200 degrees C.), Beat egg in a large bowl. Mix in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells., Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake until filling is set and pastry is golden brown, 20 to 25 minutes.	243 kcal	41 g	27 mg	0 g	3 g	3 g	151 mg	25 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Sour Cream Lemon Pound Cake	https://www.allrecipes.com/recipe/280241/sour-cream-lemon-pound-cake/	3.8	100.0	10.0	60.0	Light, moist, and easy to prepare, this sour cream lemon pound cake loaf has a delicious lemon zing that adds so much flavor.	1 cup white sugar, 0.5 cup unsalted butter, melted, 0.75 cup sour cream, 3 large eggs, 2 teaspoons lemon extract, 1.5 cups all-purpose flour, 0.25 teaspoon baking soda, 1 tablespoon confectioners' sugar, or as needed	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan., Cream sugar and butter together in a large bowl until light and fluffy. Mix in sour cream, eggs, and lemon extract. Add flour and baking soda; mix until well combined. Pour batter into the prepared loaf pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour., Remove from the oven and let cool completely, about 30 minutes., Remove loaf from the pan and dust with confectioners' sugar.	291 kcal	36 g	88 mg	1 g	5 g	9 g	63 mg	21 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Pound Cake Cookies	https://www.allrecipes.com/recipe/234733/lemon-pound-cake-cookies/	4.7	25.0	15.0	10.0	Lemon pound cake cookies are a denser version of cookies and are delightful topped with a lemon glaze.	0.75 cup white sugar, 0.66666668653488 cup salted sweet cream butter, softened, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 eggs, 2 teaspoons lemon extract	Preheat oven to 400 degrees F (200 degrees C)., Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet., Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.	196 kcal	25 g	50 mg	1 g	3 g	6 g	142 mg	11 g	10 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Seven-Up Pound Cake	https://www.allrecipes.com/recipe/21727/seven-up-pound-cake/	4.6	90.0	20.0	70.0	An easy pound cake from scratch is livened up with the addition of soda pop.	1 cup butter, 0.5 cup shortening, 2 cups white sugar, 4 eggs, 3 cups all-purpose flour, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 7 fluid ounces lemon-lime flavored carbonated beverage	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan., In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated., Pour batter into the prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.	417 kcal	51 g	88 mg	1 g	5 g	11 g	116 mg	29 g	22 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	The Best Pound Cake	https://www.allrecipes.com/recipe/17647/the-best-pound-cake/	4.5	90.0	15.0	75.0	This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!	1 cup margarine, 0.5 cup shortening, 3 cups white sugar, 5 eggs, 2.5 cups all-purpose flour, 0.5 cup self-rising flour, 1 cup evaporated milk, 1 tablespoon lemon extract, 0.5 teaspoon vanilla extract	Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside., In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla., Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.	498 kcal	65 g	76 mg	1 g	7 g	7 g	228 mg	45 g	24 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Banana Cookies	https://www.allrecipes.com/recipe/11395/banana-cookies/	4.1	15.0	5.0	10.0	The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts.	2.25 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.33333298563957 cup shortening, 1 cup white sugar, 2 eggs, 0.5 teaspoon vanilla extract, 0.25 teaspoon lemon extract, 3 ripe bananas, mashed, 0.5 cup ground walnuts	Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper., In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt., Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.	174 kcal	28 g	21 mg	1 g	3 g	1 g	127 mg	14 g	6 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Pashka	https://www.allrecipes.com/recipe/33145/pashka/	4.4	510.0	30.0	NaN	This pashka is a no-cook, creamy traditional Russian Easter dish like cheesecake without the crust. It may be enjoyed anytime, not just the holidays.	2 (8 ounce) packages cream cheese, softened, 1 (8 ounce) container cottage cheese, 1 (8 ounce) container sour cream, 0.25 cup butter, melted, 1 cup white sugar, 0.5 cup finely chopped blanched almonds, 0.5 cup currants, 1 teaspoon vanilla extract, 0.25 teaspoon lemon extract	Blend cream cheese, cottage cheese, sour cream, and butter thoroughly in a medium bowl., Gradually fold in sugar, almonds, currants, vanilla, and lemon extract., Transfer the mixture to a shallow, medium-sized dish. Cover with a cloth and chill in the refrigerator, 8 hours or overnight.	401 kcal	29 g	75 mg	1 g	8 g	17 g	269 mg	25 g	29 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Butter Pound Cake	https://www.allrecipes.com/recipe/7303/butter-pound-cake/	4.4	120.0	30.0	90.0	Cream, lemon extract and a few pantry staples are all you need to make this rich pound cake recipe. Simply delicious served with fruit and ice cream.	1 cup butter, 6 eggs, 3 cups white sugar, 3 cups all-purpose flour, 1 pint heavy whipping cream, 1 tablespoon vanilla extract, 2 teaspoons lemon extract	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan., With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well., Add flour, 1 cup at a time, while adding cream, a little at a time, until well mixed., Add vanilla and lemon flavoring; blend well. Pour batter into the prepared pan., Bake in the preheated oven for 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean; turn out onto a wire rack to cool.	532 kcal	65 g	161 mg	1 g	6 g	17 g	137 mg	43 g	28 g	0 g	14 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Glazed Lemon Supreme Pound Cake	https://www.allrecipes.com/recipe/17642/glazed-lemon-supreme-pound-cake/	4.6	90.0	20.0	60.0	This easy lemon supreme pound cake uses lemon cake mix, lemon gelatin, lemon extract, and fresh lemon juice to make a lemon lover's dream dessert.	1 (15.25 ounce) package lemon cake mix, 1 (3 ounce) package lemon flavored Jell-O® mix, 4 large eggs, 0.75 cup apricot nectar, 0.5 cup vegetable oil, 1 teaspoon lemon extract, 1.5 cups confectioners' sugar, 0.25 cup lemon juice	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan., Prepare the cake: Combine cake mix and gelatin mix in a large bowl. Add eggs, apricot nectar, oil, and lemon extract. Mix to combine, then beat on high speed for 3 minutes. Pour batter into the prepared tube pan., Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 60 minutes., While the cake is baking, make the glaze: Combine confectioners' sugar and lemon juice in a small bowl; stir until smooth., Remove the cake from the oven. With the cake still in the pan, pour glaze over top of hot cake, tipping the pan to allow excess glaze to run down the sides of the pan. Allow cake to cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.	286 kcal	42 g	55 mg	0 g	4 g	3 g	278 mg	31 g	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Sour Cream Cookies	https://www.allrecipes.com/recipe/279151/lemon-sour-cream-cookies/	4.4	30.0	15.0	10.0	These quick and easy sour cream cookies are soft, slightly sweet, and loaded with freshly grated lemon zest.	1 cup all-purpose flour, 0.25 teaspoon baking soda, 0.25 teaspoon salt, 6 tablespoons unsalted butter, softened, 0.5 cup white sugar, 0.5 cup sour cream, 2 teaspoons grated lemon zest, 1 teaspoon vanilla extract, 0.5 teaspoon lemon extract	Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets., Combine flour, baking soda, and salt in a small bowl., Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended., Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart., Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.	72 kcal	8 g	10 mg	0 g	1 g	3 g	40 mg	4 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Moisturizing Kitchen Hand Scrub	https://www.allrecipes.com/recipe/260570/moisturizing-kitchen-hand-scrub/	4.0	5.0	5.0	NaN	This DIY hand scrub uses sugar and salt to exfoliate your skin and olive oil to moisturize them. The lemon zest gives it a lovely smell.	1.5 cups white sugar, 1 cup olive oil, 0.33333334326744 cup kosher salt, 1 extra-large lemon, zested, 0.25 teaspoon pure lemon extract	Mix sugar, olive oil, salt, lemon zest, and lemon extract together in a bowl until blended. Spoon into a 1-pint jar; tighten the lid.	154 kcal	15 g	NaN	NaN	NaN	2 g	1518 mg	15 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Blueberry Cake	https://www.allrecipes.com/recipe/236743/lemon-blueberry-cake/	4.9	75.0	20.0	25.0	Lemon cake layered with blueberry pie filling and topped with homemade whipped cream cheese frosting is a delightful cake for any occasion.	1 (16.25 ounce) package white cake mix, 1.25 cups water, 3 egg whites, 0.33333334326744 cup vegetable oil, 2 teaspoons lemon extract, 1 cup cold heavy whipping cream, 1 (8 ounce) package cream cheese, softened, 0.75 cup white sugar, 1 teaspoon vanilla extract, 0.33333334326744 cup blueberry pie filling	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans., Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely., Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator., Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture., Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.	419 kcal	47 g	48 mg	1 g	5 g	10 g	333 mg	36 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Southern Summer Squash Pudding	https://www.allrecipes.com/recipe/238566/southern-summer-squash-pudding/	4.4	110.0	15.0	65.0	Enjoy these chilled sweet dessert bars made with yellow squash, butter, and lemon flavor. A Southern favorite!	3.25 cups peeled, seeded, and diced yellow squash, 1.5 cups white sugar, 0.5 cup milk, 1 egg, beaten, 2 tablespoons butter, melted, 2 teaspoons lemon extract, 1 cup self-rising flour	Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth., Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish., Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish., Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.	85 kcal	17 g	11 mg	1 g	1 g	1 g	78 mg	13 g	1 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Easy Lemon Lover's Bundt® Cake	https://www.allrecipes.com/recipe/234337/easy-lemon-lovers-bundt-cake/	4.6	70.0	15.0	45.0	Lemon lovers will delight in this moist, delicious, and easy Bundt® cake!	1 (18.25 ounce) package lemon cake mix, 1 cup sour cream, 0.5 cup vegetable oil, 0.5 cup freshly squeezed lemon juice, 4 large eggs, 1 (3 ounce) package instant lemon pudding mix, zest of 1 lemon, or more to taste, 1 tablespoon poppy seeds, or more to taste, 0.5 teaspoon lemon extract	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan., Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan., Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.	365 kcal	41 g	82 mg	1 g	5 g	6 g	451 mg	19 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Mango Squares	https://www.allrecipes.com/recipe/45065/mango-squares/	3.8	80.0	25.0	45.0	Made with dried mango and dusted with powdered sugar, these tasty dessert bars are a well-loved treat.	0.75 cup chopped dried mango, 1.333 cups all-purpose flour, divided, 0.25 cup confectioners' sugar, plus more for dusting, 0.5 cup unsalted butter, 1 cup packed brown sugar, 0.5 cup chopped mixed nuts, 2 large eggs, beaten, 0.5 teaspoon baking powder, 0.25 teaspoon lemon extract, 0.25 teaspoon salt	Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper., Place mango into a small saucepan and cover with water; cook over low heat until soft, about 15 minutes. Remove from the heat, drain, and set aside., Mix 1 cup flour and 1/4 cup confectioners' sugar together in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust., Bake in the preheated oven until lightly browned, about 10 minutes., Mix drained mango, brown sugar, nuts, remaining 1/3 cup flour, eggs, baking powder, lemon extract, and salt together in a medium bowl until well combined. Pour over baked crust and cover with aluminum foil., Bake until set, about 20 minutes. Remove from the oven and cool slightly, then dust with confectioners' sugar. Cool completely before cutting into 12 bars.	277 kcal	40 g	51 mg	1 g	4 g	6 g	141 mg	28 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Vinegar Pie I	https://www.allrecipes.com/recipe/12228/vinegar-pie-i/	5.0	55.0	40.0	15.0	"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."	1 (9 inch) pie crust, baked, 0.25 cup sifted all-purpose flour, 1 cup white sugar, 1 cup water, 3 egg yolks, 0.125 teaspoon salt, 1 tablespoon unsalted butter, 0.25 teaspoon lemon extract, 3 tablespoons distilled white vinegar, 3 egg whites, 6 tablespoons white sugar	Preheat the oven to 325 degrees F (165 degrees C)., Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened., Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth., Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard., Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved., Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.	267 kcal	46 g	81 mg	0 g	4 g	3 g	163 mg	35 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Cupcakes with Lemon Frosting	https://www.allrecipes.com/recipe/239196/lemon-cupcakes-with-lemon-frosting/	4.2	30.0	15.0	15.0	The lemon lovers in your life will devour these lemon cupcakes topped with a sweet lemon frosting.	0.75 cup white sugar, or more to taste, 0.5 cup butter, softened, 2 eggs, 2 teaspoons lemon extract, 0.5 teaspoon baking powder, 0.25 teaspoon salt, 1.5 cups all-purpose flour, 0.66666668653488 cup cold milk, 3 tablespoons butter, softened, 2 teaspoons lemon extract, 1 teaspoon milk, or more as needed, 1 cup confectioners' sugar, or more as needed	Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners., Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups., Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes., Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.	262 kcal	36 g	60 mg	0 g	3 g	7 g	161 mg	24 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Citrus Cranberry Zucchini Bread	https://www.allrecipes.com/recipe/229696/citrus-cranberry-zucchini-bread/	5.0	95.0	15.0	50.0	Zucchini bread, with a hint of lemon and orange, and accented by dried cranberries, is a delicious twist on a summer classic.	3 eggs, 2 cups white sugar, 1 cup vegetable oil, 3 cups all-purpose flour, 1 teaspoon baking soda, 0.25 teaspoon baking powder, 2 cups shredded zucchini, 1 cup dried cranberries, 1 orange, zested, 1 teaspoon lemon extract, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, 1 teaspoon salt, 1 pinch ground ginger	Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans., Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.	230 kcal	34 g	23 mg	1 g	3 g	2 g	165 mg	20 g	10 g	0 g	24 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Apricot Brandy Pound Cake III	https://www.allrecipes.com/recipe/23732/apricot-brandy-pound-cake-iii/	5.0	90.0	30.0	60.0	An impressive balance combination of 5 flavors infuse this moist pound cake, which features apricot brandy. This cake freezes well.	3 cups sifted all-purpose flour, 0.25 teaspoon baking soda, 0.5 teaspoon salt, 1 cup sour cream, 0.5 teaspoon rum flavored extract, 1 teaspoon orange extract, 0.25 teaspoon almond extract, 0.5 teaspoon lemon extract, 1 teaspoon vanilla extract, 0.5 cup apricot brandy, 1 cup butter, 3 cups white sugar, 6 eggs	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside., Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated., Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	436 kcal	60 g	114 mg	1 g	6 g	10 g	222 mg	40 g	18 g	0 g	15 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Blueberry Ricotta Squares	https://www.allrecipes.com/recipe/65071/blueberry-ricotta-squares/	4.3	70.0	15.0	55.0	A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.	1 cup all-purpose flour, 0.75 cup white sugar, 1.25 teaspoons baking powder, 0.33333334326744 cup milk, 0.25 cup shortening, 1 egg, 0.5 teaspoon lemon extract, 1.5 cups blueberries, 2 eggs, beaten, 1.25 cups ricotta cheese, 0.33333334326744 cup white sugar, 0.25 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish., In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter., In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly., Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.	134 kcal	22 g	35 mg	1 g	2 g	1 g	44 mg	15 g	4 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Sour Cream Drop Cookies	https://www.allrecipes.com/recipe/258324/sour-cream-drop-cookies/	4.8	27.0	20.0	7.0	These easy drop cookies have a hint of lemon extract and nutmeg.	2.75 cups sifted all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 0.25 teaspoon ground nutmeg, 1.5 cups white sugar, 1 cup butter, 2 eggs, 0.5 cup sour cream, 0.5 teaspoon lemon extract, 1 tablespoon white sugar, 0.25 cup chopped walnuts, or to taste, 0.25 cup raisins, or to taste	Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets., Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl., Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined., Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets., Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.	146 kcal	19 g	28 mg	0 g	2 g	4 g	123 mg	10 g	7 g	0 g	33 servings	5 1/2 dozen cookies	NaN
Africa	NaN	Lemon Extract and Oil	Blueberry Tart	https://www.allrecipes.com/recipe/276036/blueberry-tart/	4.0	45.0	10.0	25.0	In this easy dessert recipe, a fresh blueberry filling with just a hint of lemon is poured over a sweet shortbread cookie crust.	2 cups all-purpose flour, 1 cup butter, at room temperature, 0.5 cup powdered sugar, 3 cups blueberries, 2 tablespoons cornstarch, 0.25 cup white sugar, 1 teaspoon lemon extract	Preheat the oven to 350 degrees F (175 degrees C)., Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom., Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly., Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes., Pour blueberry filling over the cooled crust. Let cool before slicing.	412 kcal	48 g	61 mg	2 g	4 g	15 g	165 mg	19 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Grandma Ruby's Buttermilk Pound Cake	https://www.allrecipes.com/recipe/242103/grandma-rubys-buttermilk-pound-cake/	4.2	105.0	15.0	75.0	Buttermilk pound cake gets a citrus kick with the addition of lemon extract, creating a rich and moist pound cake you're sure to love!	3 cups all-purpose flour, 0.5 teaspoon salt, 0.25 teaspoon baking soda, 3 cups white sugar, 1 cup shortening, 1 cup buttermilk, 6 eggs, 2 tablespoons lemon extract, 1 teaspoon vanilla extract, 1 teaspoon butter-flavored extract	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®)., Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times., Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.	382 kcal	56 g	70 mg	1 g	5 g	4 g	135 mg	38 g	15 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Filipino Polvoron	https://www.allrecipes.com/recipe/212992/filipino-polvoron/	NaN	80.0	60.0	5.0	Polvoron, or Filipino milk candies, start with a lemony, buttery powder mixture that's packed into individual candies using a polvoron mold.	2 cups all-purpose flour, 2 cups unsalted butter, melted, 1 cup white sugar, 1 cup powdered milk, 1 tablespoon lemon extract	Toast the flour in a non-stick skillet over medium heat, stirring constantly to prevent burning, until it turns light brown, about 5 minutes. Let cool, at least 15 minutes., Cut waxed paper into twenty 4-inch squares., Stir butter, sugar, powdered milk, and lemon extract into the flour. Mix well. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.	280 kcal	22 g	55 mg	0 g	3 g	13 g	27 mg	13 g	20 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Sugar Tea Cookies	https://www.allrecipes.com/recipe/11299/lemon-sugar-tea-cookies/	4.6	120.0	25.0	12.0	Delightful lemon flavored cookies.	0.75 cup butter, 1 cup white sugar, 1 egg, 2 tablespoons corn syrup, 1 teaspoon lemon extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 0.5 cup white sugar	In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour., Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet., Bake 12 minutes in the preheated oven, or until lightly browned.	73 kcal	11 g	12 mg	0 g	1 g	2 g	58 mg	6 g	3 g	0 g	48 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Lemon Cake	https://www.allrecipes.com/recipe/17866/lemon-cake/	4.4	43.0	15.0	28.0	This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.	1 (18.25 ounce) package yellow cake mix, 1 (3.4 ounce) package instant lemon pudding mix, 1.75 cups water, 3 egg whites, 0.75 cup nonfat milk, 0.5 teaspoon lemon extract, 1 (1 ounce) package instant sugar-free vanilla pudding mix, 1 (8 ounce) container frozen light whipped topping, thawed	Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray., In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan., Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely., In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.	159 kcal	30 g	1 mg	0 g	2 g	1 g	310 mg	13 g	3 g	0 g	20 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Crumbly Lemon Bundt Cake with Glaze	https://www.allrecipes.com/recipe/231360/crumbly-lemon-bundt-cake-with-glaze/	3.8	135.0	20.0	95.0	Lemon cake and a sweet and lemony glaze is sure to please any lemon lover.	3 cups all-purpose flour, 2.3333332538605 cups white sugar, 1.5 teaspoons baking powder, 2 teaspoons salt, 1.5 cups milk, 3 eggs, 1 cup vegetable oil, 0.5 cup lemon juice, 1 tablespoon lemon extract, 2 teaspoons vanilla extract, 1.3333333730698 cups confectioners' sugar, 0.25 cup white sugar, 0.25 cup orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, 0.25 teaspoon vanilla extract	Preheat oven to 325 degrees F (165 degrees C)., Sift flour, 2 1/3 cup white sugar, baking powder, and salt together in large bowl. Whisk 1 1/2 cups milk and eggs together in another bowl; add vegetable oil, 1/2 cup lemon juice, 1 tablespoon lemon extract, and 2 teaspoons vanilla extract to milk mixture. Continue to whisk until smooth and syrup-like. Stir flour mixture into milk mixture and pour into a fluted tube pan (such as a Bundt®)., Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow cake to cool for 10 minutes. Run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover cake pan with a plate and invert it to tip the cake out of the pan and onto plate., Heat confectioners' sugar and 1/4 cup white sugar, orange juice, 2 tablespoons milk, 1 tablespoon lemon extract, 1 tablespoon lemon juice, and 1/4 teaspoon vanilla extract in a small saucepan over medium heat until mixture comes to a foamy boil. Remove from heat immediately and stir until foam disperses, about 1 minute. Drizzle mixture over hot cake and allow glaze to harden, 10 to 20 minutes.	545 kcal	84 g	49 mg	1 g	6 g	3 g	481 mg	59 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	High-Altitude Angel Food Cake	https://www.allrecipes.com/recipe/72998/high-altitude-angel-food-cake/	4.1	38.0	10.0	28.0	This is my grandmother's recipe that I have adapted for high-altitude baking. It is easy, light and delicious -- the BEST angel food cake ever!!	1.3333333730698 cups sifted cake flour, 1.125 cups white sugar, 1.5 cups egg whites, 1.25 teaspoons cream of tartar, 0.75 teaspoon salt, 1 teaspoon vanilla extract, 0.5 teaspoon lemon extract	Preheat the oven to 330 degrees F (165 degrees C)., In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan., Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.	221 kcal	47 g	NaN	0 g	7 g	NaN	294 mg	29 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Chombolini (Italian Anise Cake)	https://www.allrecipes.com/recipe/145648/chombolini-italian-anise-cake/	5.0	95.0	15.0	45.0	A festive Italian cake made with a flavorful blend of dates, walnuts, anise and lemon, this chombolini is a perfect dessert for any party.	1 teaspoon shortening, 3.5 cups all-purpose flour, 4 teaspoons baking powder, 0.5 teaspoon salt, 1.5 cups white sugar, 1 cup unsalted butter, softened to room temperature, 4 eggs, beaten, 0.33333334326744 cup orange juice, 0.33333334326744 cup milk, 2 tablespoons anise extract, 1 drop lemon extract, 1 cup chopped dates, 0.5 cup chopped walnuts	Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour., Sift flour, baking powder, and salt together in a bowl., Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs., Combine orange juice and milk in a separate bowl; pour into the sugar mixture. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in dates and walnuts. Pour batter into the prepared pan., Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.	485 kcal	64 g	103 mg	2 g	7 g	12 g	289 mg	34 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Yummy Blueberry Breakfast Cake	https://www.allrecipes.com/recipe/232234/yummy-blueberry-breakfast-cake/	4.7	80.0	20.0	60.0	Yummy blueberry coffeecake is layered with blueberry pie filling, fresh blueberries, and a crumb topping for a colorful and rich breakfast treat.	1.25 cups all-purpose flour, 0.5 cup white sugar, 1 teaspoon baking powder, 0.25 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup butter, melted, 0.5 cup milk, 1 egg, 1 teaspoon vanilla extract, 0.5 cup all-purpose flour, 0.25 cup white sugar, 3 tablespoons butter, melted, 1 (21 ounce) can blueberry pie filling, 0.25 teaspoon lemon extract, 0.25 cup fresh blueberries	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan., Mix 1 1/4 cups flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir 1/2 cup butter, milk, egg, and vanilla extract into flour mixture until evenly combined. Pour batter into prepared pan., Combine 1/2 cup flour, 1/4 cup white sugar, and 3 tablespoons butter in a bowl using a fork until mixture resembles crumbs; sprinkle half the crumb mixture over the batter., Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining crumb topping., Bake in the preheated oven until cake is golden brown, about 1 hour.	311 kcal	49 g	44 mg	2 g	3 g	7 g	207 mg	32 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Extract and Oil	Gluten-Free Cheesecake Cupcakes	https://www.allrecipes.com/recipe/256567/gluten-free-cheesecake-cupcakes/	4.9	187.0	15.0	32.0	These easy individual cheesecake cupcakes with a pecan crust will be a hit with family members who can only eat gluten-free desserts.	cooking spray, 1 cup gluten-free flour blend (such as Namaste Perfect Flour Blend), 1 cup chopped pecans, 7 tablespoons butter, melted, or more as needed, 0.25 cup packed brown sugar, 3 (8 ounce) packages cream cheese, at room temperature, 0.66666668653488 cup sugar, or more to taste, 0.125 teaspoon salt, 3 eggs, 1.5 teaspoons vanilla extract, 0.5 teaspoon lemon extract, or more to taste	Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray., Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust., Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C)., Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract., Pour cream cheese mixture evenly over each crust., Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.	442 kcal	27 g	126 mg	2 g	8 g	18 g	257 mg	17 g	35 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Greek Lemon Chicken and Potatoes	https://www.allrecipes.com/recipe/242352/greek-lemon-chicken-and-potatoes/	4.8	60.0	10.0	50.0	This Greek chicken and potatoes is easy enough for weeknights, delicious enough for company! Chef John's one-pan recipe is crispy, tasty, and tender.	4 pounds skin-on, bone-in chicken thighs, 3 russet potatoes, peeled and quartered, 0.5 cup fresh lemon juice, 0.5 cup olive oil, 6 cloves garlic, minced, 1 tablespoon dried oregano, 1 tablespoon kosher salt, 1 teaspoon dried rosemary, 1 teaspoon freshly ground black pepper, 1 pinch cayenne pepper, 1 cup chicken broth, divided, 1 teaspoon chopped fresh oregano, or to taste	Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan., Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated., Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes., Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again., Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C)., Transfer chicken to a serving platter and keep warm; leave potatoes in the pan., Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes., Transfer potatoes to the platter with chicken., Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.	1139 kcal	35 g	284 mg	3 g	80 g	17 g	1866 mg	2 g	75 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Grilled Lemon Pepper Chicken	https://www.allrecipes.com/recipe/8496278/grilled-lemon-pepper-chicken/	NaN	85.0	5.0	NaN	A super simple recipe for grilled lemon pepper chicken with lots of lemon flavor.	0.25 cup freshly squeezed lemon juice, 3 large cloves garlic, finely grated, 2 tablespoons canola oil, 2 tablespoons chopped fresh rosemary, 2.5 teaspoons kosher salt, 2 teaspoons freshly ground black pepper, 2 teaspoons Dijon mustard, 2 (10 ounce) skinless, boneless chicken breasts, lemon wedges for serving	Gather all ingredients., Stir together lemon juice, garlic, oil, rosemary, salt, pepper, and mustard in a bowl until well combined. Using a fork, prick each chicken breast all over 8 to 10 times., Add chicken breasts to bowl with lemon juice mixture and toss to coat completely, using your hands to gently massage lemon juice mixture into each chicken breast. Cover bowl with plastic wrap and refrigerate for 1 hour., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Place chicken breasts on oiled grates; grill, covered, until chicken breasts are lightly charred, no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C)., Transfer chicken breasts to serving platter; serve with lemon wedges.	234 kcal	4 g	82 mg	1 g	33 g	1 g	1356 mg	NaN	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Famous Chicken Française	https://www.allrecipes.com/recipe/15181/famous-chicken-francaise/	4.3	35.0	20.0	15.0	This Chicken Française recipe is made with seasoned, breaded chicken cutlets pan-fried until golden brown, then cooked in a fresh lemon butter sauce.	1 large egg, beaten, 1.5 medium lemons, juiced, divided, 1 cup all-purpose flour, 1 pinch garlic powder, 1 pinch paprika, 6 skinless, boneless chicken breast halves, 2 tablespoons butter, 1 (14.5 ounce) can chicken broth, 6 slices lemon, for garnish, 2 sprigs fresh parsley, for garnish	Mix together egg and 1/3 of the lemon juice in a shallow dish or bowl. Mix together flour, garlic powder, and paprika in another shallow dish or bowl., Dip chicken breasts in egg mixture, then flour mixture to coat., Heat butter in a large skillet over medium heat. Add chicken breasts and cook until golden, 2 to 3 minutes per side., Mix together broth and remaining lemon juice in a medium bowl; pour over chicken in the skillet. Reduce heat to medium-low and let simmer until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 8 minutes., Place chicken on a serving platter. Cover with lemon sauce and garnish with fresh lemon slices and parsley sprigs.	269 kcal	21 g	111 mg	3 g	32 g	3 g	413 mg	1 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Vietnamese Grilled Lemongrass Chicken	https://www.allrecipes.com/recipe/241607/vietnamese-grilled-lemongrass-chicken/	4.6	40.0	10.0	10.0	This lemongrass chicken is made with grilled chicken thighs in a flavorful Vietnamese marinade of lemongrass, fish sauce, brown sugar, and garlic.	2 tablespoons canola oil, 2 tablespoons finely chopped lemongrass, 1 tablespoon lemon juice, 2 teaspoons soy sauce, 2 teaspoons light brown sugar, 2 teaspoons minced garlic, 1 teaspoon fish sauce, 1.5 pounds chicken thighs, or more to taste, pounded to an even thickness	Mix together canola oil, lemongrass, lemon juice, soy sauce, brown sugar, garlic, and fish sauce in a glass bowl until sugar is dissolved; add chicken and turn to coat in marinade., Marinate chicken in the refrigerator for 20 minutes to 1 hour., Preheat grill for medium heat and lightly oil the grate., Remove chicken thighs from marinade; shake to remove excess. Discard remaining marinade., Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	308 kcal	4 g	105 mg	0 g	29 g	4 g	339 mg	2 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Chicken with Lemon-Caper Sauce	https://www.allrecipes.com/recipe/132703/chicken-with-lemon-caper-sauce/	4.6	30.0	10.0	20.0	This lemon sauce for chicken made rich with butter and white wine is flavored with fresh lemon juice and capers for a delicious and versatile sauce.	0.5 cup all-purpose flour, 1 pinch salt, 2 (6 ounce) skinless, boneless chicken breast halves, 2 tablespoons olive oil, 0.25 cup dry white wine, 0.25 cup lemon juice, 0.25 cup cold unsalted butter, cut into pieces, 2 tablespoons capers, drained, 2 lemon wedges	Mix together flour and salt in a medium dish or resealable plastic bag. Coat chicken in flour mixture; shake off excess., Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil until golden brown and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cover and keep warm., Pour white wine into the skillet; allow to boil while scraping the cooked bits from the bottom of the pan. Add lemon juice; boil until reduced by half, 2 to 3 minutes., Sprinkle cubed butter into boiling sauce. Swirl and shake the pan vigorously until butter is completely incorporated and sauce thickens. (Butter must never come to rest, or sauce will separate and become oily.) Remove from heat and stir in capers., Pour lemon-caper sauce over chicken; serve with lemon wedges.	662 kcal	29 g	160 mg	2 g	43 g	17 g	372 mg	1 g	39 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Butterflied Roast Chicken with Lemon and Rosemary	https://www.allrecipes.com/recipe/242362/butterflied-roast-chicken-with-lemon-and-rosemary/	4.5	60.0	10.0	50.0	Butterflied roast chicken with rosemary and lemon is covered in a simple sauce creating a tender and juicy meal that takes only 1 hour to prepare.	1 tablespoon olive oil, or as needed, 1 (3 pound) whole chicken, backbone removed, kosher salt and ground black pepper to taste, 1 lemon, sliced into rounds, 4 sprigs fresh rosemary, 0.5 cup white wine	Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil., Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack., Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C)., Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack., Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.	283 kcal	3 g	114 mg	1 g	37 g	3 g	178 mg	0 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemon Garlic Chicken	https://www.allrecipes.com/recipe/240993/lemon-garlic-chicken/	4.4	25.0	10.0	15.0	Quick and easy lemon garlic chicken can be made in the skillet quickly and easily, and it's ready in less than 30 minutes for a weeknight meal.	2 tablespoons butter, 3 skinless, boneless chicken breast halves, 1.5 teaspoons salt, 1.5 teaspoons ground black pepper, 2 tablespoons garlic powder, divided, 1 lemon, juiced	Melt butter in a skillet over medium-high heat., Season chicken with salt and pepper; place in melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; cook for 2 minutes. Flip and sprinkle remaining 1 tablespoon garlic powder on the second side; cook for 2 minutes., Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	214 kcal	5 g	85 mg	1 g	25 g	6 g	1275 mg	1 g	11 g	0 g	3 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Slow Cooker Lemon Garlic Chicken	https://www.allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/	4.2	210.0	15.0	195.0	This slow cooker lemon chicken is made with herb-rubbed chicken breasts simmered in a crock pot with lemon and garlic for an easy weeknight dinner.	1 teaspoon dried oregano, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 2 tablespoons butter, 2 pounds skinless, boneless chicken breast halves, 0.25 cup water, 3 tablespoons fresh lemon juice, 2 cloves garlic, minced, 1 teaspoon chicken bouillon granules, 1 teaspoon chopped fresh parsley	Mix together oregano, salt, and pepper in a small bowl. Rub spice mixture all over chicken breasts., Melt butter in a skillet over medium heat. Cook chicken in butter until lightly browned, 3 to 5 minutes per side. Place chicken in a slow cooker., Mix water, lemon juice, garlic, and bouillon in the same skillet; bring to boil. Pour over chicken in the slow cooker., Cover and cook on Low for 6 hours or High for 3 hours. Add parsley to the slow cooker 15 to 30 minutes before the end of cook time.	192 kcal	1 g	88 mg	0 g	30 g	3 g	348 mg	0 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Baked Lemon Butter Chicken Thighs	https://www.allrecipes.com/recipe/272544/baked-lemon-butter-chicken-thighs/	4.7	45.0	5.0	40.0	Succulent lemon and garlic baked chicken thighs; an easy and tasty weeknight meal that's guaranteed to impress the pickiest eaters!	4 tablespoons butter, divided, 4 cloves garlic, 2 tablespoons lemon juice, 0.25 teaspoon onion powder, 4 (8 ounce) skin-on, bone-in chicken thighs, salt and ground black pepper to taste, 2 tablespoons fresh parsley, chopped	Preheat the oven to 375 degrees F (190 degrees C)., Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder; set aside., Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat., Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices., Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.	510 kcal	7 g	179 mg	0 g	41 g	14 g	257 mg	0 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Pan-Seared Chicken Tenderloin	https://www.allrecipes.com/recipe/266466/pan-seared-chicken-tenderloin/	4.7	25.0	10.0	15.0	Learn how to cook chicken tenderloins with this quick, easy, and delicious recipe that uses a blend of seasonings, olive oil, and fresh lemon juice.	4 chicken tenderloins, 4 tablespoons olive oil, divided, salt and ground black pepper to taste, 2 teaspoons paprika, or more to taste, 2 teaspoons garlic powder, or more to taste, 2 teaspoons onion powder, or more to taste, 1 teaspoon Cajun seasoning, 1 teaspoon chili powder, 0.5 lemon, juiced	Place chicken tenderloins in a bowl. Add 3 tablespoons olive oil, salt, and pepper; stir to coat. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Toss thoroughly with tongs or a spoon., Heat remaining olive oil in a large pan over medium-high heat., Place chicken in hot oil and cook, covered, for 6 minutes. Squeeze lemon juice over chicken. Flip and cook until a dark, crispy crust forms, about 6 more minutes.	198 kcal	5 g	31 mg	2 g	12 g	2 g	193 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Homemade Portuguese Chicken	https://www.allrecipes.com/recipe/274690/homemade-portuguese-chicken/	5.0	550.0	15.0	55.0	This Portuguese chicken recipe features bone-in legs marinated overnight in a zesty, seasoned blend, then baked for a comforting, homemade dinner.	0.25 cup lemon juice, 0.25 cup olive oil, 4 cloves garlic, peeled, 1 tablespoon paprika, 1 teaspoon dried oregano, 1 teaspoon sea salt, 1 teaspoon chili powder, or to taste, 1 teaspoon red pepper flakes, or to taste, 1 bay leaf, 0.5 teaspoon ground black pepper, 4 chicken leg quarters, 1 pinch sea salt to taste	Combine lemon juice, olive oil, garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until sauce is very smooth., Use a knife to score chicken legs a few times and place in a resealable plastic bag (or a large bowl). Pour about 1/3 cup sauce over chicken legs; stir to coat well. Season with additional sea salt. Seal the bag (or cover the bowl) and marinate in the refrigerator, 8 hours to overnight. Reserve remaining sauce for basting., Preheat the oven to 350 degrees F (175 degrees C)., Place marinated chicken in a baking dish; discard any excess marinade. Cover the dish with aluminum foil., Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with reserved sauce. Re-cover with foil and bake for 20 to 25 minutes. Remove foil and continue baking until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).	492 kcal	5 g	140 mg	1 g	40 g	8 g	661 mg	1 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Mushroom Chicken Piccata	https://www.allrecipes.com/recipe/15134/mushroom-chicken-piccata/	4.6	50.0	20.0	30.0	Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic.	0.5 cup all-purpose flour, 1 teaspoon salt, 0.5 teaspoon paprika, 1 egg, 2 tablespoons milk, 6 skinless, boneless chicken breast halves, 4 tablespoons butter, 0.5 pound fresh mushrooms, sliced, 0.25 cup chopped onion, 1 cup chicken broth, 0.5 cup white wine, 2 tablespoons lemon juice, 1 tablespoon cornstarch, 1 tablespoon chopped fresh parsley, for garnish	In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl, mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour., In a large skillet, heat butter or margarine over medium-high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes., In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve.	288 kcal	13 g	121 mg	1 g	31 g	6 g	697 mg	2 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Easy Mediterranean Baked Chicken Breast	https://www.allrecipes.com/recipe/260445/easy-mediterranean-baked-chicken-breast/	4.5	60.0	10.0	40.0	An easy recipe for baked chicken breast for two that is marinated in Mediterranean flavors like lemon juice, olive oil, garlic, and herbs.	2 (8 ounce) skinless, boneless chicken breasts, salt and freshly ground black pepper, 0.25 cup olive oil, 0.25 cup freshly squeezed lemon juice, 1 clove garlic, minced, 0.5 teaspoon dried oregano, or more to taste, 0.25 teaspoon dried thyme, or more to taste	Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature., Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source., Place chicken breasts into a baking dish and pour marinade on top., Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.	501 kcal	4 g	129 mg	0 g	47 g	5 g	191 mg	1 g	33 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Chicken Paillard	https://www.allrecipes.com/recipe/246243/chicken-paillard/	4.6	34.0	15.0	4.0	This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.	4 (6 ounce) skinless, boneless chicken breast halves, 0.33333334326744 cup dry white wine, 1 lemon, juiced, 1 small shallot, chopped, 2 teaspoons extra-virgin olive oil, 1 clove garlic, crushed, 1 lemon, juiced, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 2 teaspoons lemon zest, 0.5 teaspoon freshly ground black pepper, divided, 0.5 teaspoon salt, divided, 4 cups trimmed arugula, 8 ounces cherry tomatoes, halved	Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes., Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine., Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat., Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.	280 kcal	6 g	97 mg	1 g	37 g	2 g	388 mg	1 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Greek Lemon Chicken and Potato Bake	https://www.allrecipes.com/recipe/242402/greek-lemon-chicken-and-potato-bake/	4.6	70.0	10.0	60.0	One-pan Greek chicken, roasted with potatoes and green beans, requires minimal attention while it cooks.	4 chicken leg quarters, 1 (24 ounce) bag small potatoes, 0.5 cup olive oil, 2 lemons, juiced, divided, 2 tablespoons dried basil, 2 tablespoons dried oregano, 1 tablespoon salt, 1 tablespoon ground black pepper, 2 tablespoons lemon and herb seasoning, 1 (12 ounce) package fresh green beans	Preheat oven to 425 degrees F (220 degrees C). Grease a large baking sheet with sides., Place chicken quarters on prepared baking sheet. Stir potatoes, olive oil, juice of 1 lemon, basil, oregano, salt, pepper, and lemon herb seasoning together in a large bowl to coat potatoes. Arrange potatoes around chicken on baking sheet. Pour about 3/4 of oil mixture over chicken, reserving remaining oil; drizzle remaining lemon juice over chicken and potatoes., Bake in the preheated oven for about 30 minutes; shake baking sheet to loosen potatoes, then continue baking for 15 minutes. Place green beans in reserved oil mixture; toss to coat. Remove chicken mixture from oven; pour green bean mixture over chicken and potatoes., Return pan to the oven; bake until green beans are tender with a bite, chicken is no longer pink at the bone and juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).	551 kcal	42 g	103 mg	9 g	35 g	6 g	1859 mg	3 g	29 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Kelaguen Chicken	https://www.allrecipes.com/recipe/8672/kelaguen-chicken/	4.0	0.0	NaN	NaN	A unique combination of lemon, fresh coconut and hot peppers marinates with cooked chicken in this classic chilled dish from Guam that can serve as salad or sandwich filling.	1 tablespoon salt, 1 (3 pound) whole chicken, cut into pieces, 0.5 cup lemon juice, 1 cup grated fresh coconut, 1 hot chile pepper, minced	Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist., Bone, and finely chop cooked chicken pieces., In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.	815 kcal	7 g	255 mg	2 g	64 g	21 g	1988 mg	3 g	58 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Chicken Piccata II	https://www.allrecipes.com/recipe/8853/chicken-piccata-ii/	4.4	45.0	15.0	30.0	Lemon in both breading and sauce makes an especially flavorful meal.	4 skinless, boneless chicken breasts, 1 egg, 3 tablespoons lemon juice, 0.25 cup all-purpose flour, 0.125 teaspoon garlic powder, 0.125 teaspoon paprika, 0.25 cup butter, 2 teaspoons chicken bouillon powder, 0.5 cup boiling water	In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside., In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour., In a large skillet, melt butter/margarine and brown the coated chicken pieces., Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.	276 kcal	8 g	139 mg	0 g	26 g	8 g	539 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Best of Both Worlds Roast Chicken	https://www.allrecipes.com/recipe/228847/best-of-both-worlds-roast-chicken/	4.8	135.0	15.0	110.0	Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.	1 (4 pound) whole chicken, 1 tablespoon butter, salt and ground black pepper to taste, 0.5 onion, coarsely chopped, 1 stalk celery, cut into 4 pieces, 0.5 lemon, cut into 4 pieces, 3 cloves garlic, sliced, 2 tablespoons butter, 1 teaspoon dried parsley, 1 teaspoon dried Italian herb seasoning	Preheat oven to 450 degrees F (230 degrees C)., Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan., Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture., Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes., Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.	444 kcal	4 g	145 mg	1 g	41 g	10 g	172 mg	1 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Grilled Honey-Lemon Chicken	https://www.allrecipes.com/recipe/228617/grilled-honey-lemon-chicken/	4.7	150.0	15.0	15.0	Lemon juice and zest, honey, and Dijon mustard add their flavors to a sweet and tangy marinade that will make basic grilled chicken breasts into a family-pleasing treat.	0.25 cup canola oil, 1 lemon, zested and juiced, 1 tablespoon Dijon mustard, 1 tablespoon honey, 2 cloves garlic, pressed, 2 teaspoons Worcestershire sauce, 2 teaspoons dried Italian herb seasoning, 1.5 teaspoons salt, 1 teaspoon ground black pepper, 4 skinless, boneless chicken breast halves	Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours., Preheat grill for medium heat and lightly oil the grate., Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.	277 kcal	10 g	61 mg	2 g	24 g	2 g	1045 mg	5 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	My Best Chicken Piccata	https://www.allrecipes.com/recipe/228546/my-best-chicken-piccata/	4.7	35.0	15.0	20.0	Golden-brown pieces of chicken breast are served in a light lemon and white wine sauce in this easy, quick main dish that's pretty enough for company.	1 cup all-purpose flour, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 4 skinless, boneless chicken breast halves - trimmed and cut in half crosswise, 0.5 cup butter, 0.75 cup dry white wine, 1 lemon, juiced, 1 teaspoon capers, 1 lemon, sliced, 2 teaspoons chopped fresh parsley	Mix flour, salt, and black pepper in a bowl. Dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour., Melt butter in a skillet over medium heat until hot but not starting to brown. Pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. Turn the chicken pieces often. Remove chicken from skillet and keep warm., Pour white wine into the skillet and scrape pan to dissolve any browned bits of food on the bottom. Mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. Stir often. Stir capers into sauce and place chicken back into skillet, turning to coat with sauce., To serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.	484 kcal	29 g	122 mg	2 g	27 g	15 g	820 mg	1 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Garlic-Lemon Double Stuffed Chicken	https://www.allrecipes.com/recipe/68380/garlic-lemon-double-stuffed-chicken/	4.6	50.0	20.0	30.0	Chicken breasts stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce. Sure to become a family favorite.	oil, for greasing pan, 8 boneless, skinless chicken breast halves, 1 (8 ounce) package cream cheese, cut into 1/2 inch slices, 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices, 1 cup milk, 1.5 cups Italian seasoned bread crumbs, 0.5 cup grated Romano cheese, 1 tablespoon minced garlic, 0.75 cup butter, melted, 2 tablespoons lemon juice, 0.5 teaspoon garlic salt, or to taste, 0.5 teaspoon paprika	Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil., Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside., Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal., Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using., Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.	642 kcal	19 g	184 mg	1 g	40 g	26 g	1049 mg	3 g	45 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Southern Style Chicken and Dumplings	https://www.allrecipes.com/recipe/8889/southern-style-chicken-and-dumplings/	4.3	0.0	NaN	NaN	Easy-to-make homemade dumplings simmer with chicken in a light broth for a soul-satisfying soup.	1 (3 pound) whole chicken, 1 onion, quartered, 2 slices lemon, salt and pepper to taste, 3 cups water, 1 bay leaf, 0.5 teaspoon dried thyme, 2 cups all-purpose flour, 3 tablespoons shortening, 1 teaspoon salt, 0.25 cup water	In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour., Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings., To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.	846 kcal	41 g	204 mg	2 g	56 g	14 g	658 mg	1 g	49 g	0 g	5 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Creamy Lemon Chicken Thighs	https://www.allrecipes.com/recipe/272322/creamy-lemon-chicken-thighs/	4.9	55.0	15.0	40.0	Try this easy and elegant recipe for tender dark-meat chicken thighs and drumsticks baked in a creamy, lemony white sauce.	6 chicken thighs, 6 chicken drumsticks, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 teaspoons ground paprika, 2 tablespoons salted butter, 4 sprigs fresh thyme leaves, 2 cloves minced garlic, 2 tablespoons all-purpose flour, 0.5 cup white wine, 0.5 cup chicken stock, lemon, juiced, 0.5 cup heavy whipping cream, 0.25 cup grated Parmesan cheese	Preheat the oven to 400 degrees F (200 degrees C)., Place chicken in a large bowl and coat generously with salt, pepper, and paprika., Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish., Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish., Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.	247 kcal	5 g	80 mg	0 g	17 g	7 g	557 mg	0 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemon Thyme Chicken Tenders	https://www.allrecipes.com/recipe/69567/lemon-thyme-chicken-tenders/	4.5	25.0	10.0	10.0	Chicken tenders get a flavor boost from fresh lemon and thyme. They are great as a main course or served on top of a big salad.	2 tablespoons olive oil, 1 clove garlic, minced, 6 sprigs fresh thyme, leaves stripped and chopped, 1 tablespoon lemon zest, 0.25 cup lemon juice, salt and pepper to taste, 1 pound chicken breast tenders, olive oil-flavored cooking spray	Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes., Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.	192 kcal	2 g	65 mg	0 g	24 g	2 g	57 mg	0 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Better than Cracker Barrel Chicken 'n Dumplings	https://www.allrecipes.com/recipe/255236/better-than-cracker-barrel-chicken-n-dumplings/	4.2	130.0	30.0	100.0	Use this simple from-scratch recipe for making chicken and dumplings instead of going out to Cracker Barrel the next time a craving hits.	1 whole chicken, 1 pinch salt, water to cover, 1 lemon, halved, 2 stalks celery, sliced, 1 small onion, chopped, 2 carrots, sliced, or more to taste, 2 cups all-purpose flour, salt and ground black pepper to taste	Place chicken and 1 pinch salt in a large pot; cover with water. Bring to a boil, skimming any scum off the surface with a slotted spoon. Add lemon, celery, onion, and carrots. Simmer broth over medium heat until chicken starts to fall off the bone, about 1 hour., Discard lemon. Remove chicken from the pot; let cool., Place flour, salt, and pepper in a large bowl. Make a well in the center. Ladle in 2 to 3 scoops of hot broth. Mix in flour with a spoon until dough comes together into a ball., Turn dough out onto a floured surface. Knead carefully until smooth. Roll out into a large rectangle; cut into small rectangular dumplings., Drop dumplings one at a time into the simmering broth. Cook, stirring occasionally, until tender, about 30 minutes., Bone chicken and chop into pieces. Add to the pot; cook until heated through, about 5 minutes.	384 kcal	35 g	62 mg	2 g	26 g	4 g	128 mg	1 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Baked Lemon Chicken Breasts	https://www.allrecipes.com/recipe/280212/baked-lemon-chicken-breasts/	4.4	235.0	10.0	45.0	This baked lemon chicken dish has tons of flavor thanks to an easy marinade made with melted butter, lemon juice, paprika, oregano, and garlic.	0.5 cup unsalted butter, melted, 2 lemons, juiced, 1 tablespoon paprika, 1 tablespoon dried oregano, 1 teaspoon garlic salt, salt and ground black pepper to taste, 4 (6 ounce) skin-on, bone-in chicken breasts, split	Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 to 4 hours., Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken., Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).	448 kcal	8 g	157 mg	4 g	35 g	17 g	578 mg	0 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemon Pepper Chicken I	https://www.allrecipes.com/recipe/16687/lemon-pepper-chicken-i/	3.9	20.0	5.0	15.0	A squeeze of lemon juice and healthy dose of black pepper are all it takes to impart a little gusto to chicken sauteed in butter.	2 teaspoons butter, 1 tablespoon ground black pepper, divided, 1 skinless, boneless chicken breast half, 1 tablespoon fresh lemon juice	Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper., Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).	222 kcal	6 g	90 mg	2 g	28 g	6 g	137 mg	0 g	10 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lemon Chicken	Parmesan-Crusted Lemon-Pepper Chicken	https://www.allrecipes.com/recipe/280305/parmesan-crusted-lemon-pepper-chicken/	4.1	40.0	15.0	25.0	Dipped in a lemon-pepper blend before being coated in Parmesan cheese and bread crumbs, these baked chicken breasts are a quick and easy, family-friendly dinner.	4 skinless, boneless chicken breast halves, 3 tablespoons butter, melted, 2 tablespoons lemon juice, 1 clove garlic, minced, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 0.5 cup plain dry bread crumbs, 0.5 cup grated Parmesan cheese, 1 tablespoon dried parsley, 0.5 teaspoon dried basil	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan., Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book., Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish., Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish., Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan., Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).	303 kcal	11 g	96 mg	1 g	30 g	8 g	517 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Roasted Lemon Herb Chicken	https://www.allrecipes.com/recipe/8709/roasted-lemon-herb-chicken/	4.6	105.0	15.0	90.0	A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish.	2 teaspoons Italian seasoning, 0.5 teaspoon seasoning salt, 0.5 teaspoon mustard powder, 1 teaspoon garlic powder, 0.5 teaspoon ground black pepper, 1 (3 pound) whole chicken, 2 lemons, 2 tablespoons olive oil	Preheat oven to 350 degrees F (175 degrees C)., Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken., Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken., Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.	405 kcal	4 g	128 mg	2 g	32 g	8 g	178 mg	0 g	29 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Grilled Lemon Chicken	https://www.allrecipes.com/recipe/88817/grilled-lemon-chicken/	4.5	45.0	10.0	15.0	A touch of Dijon mustard adds a bit of zest to this delicious grilled chicken recipe.	0.33333334326744 cup lemon juice, 0.25 cup olive oil, 1 tablespoon Dijon mustard, 2 large cloves garlic, finely chopped, 2 tablespoons finely chopped red bell pepper, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 4 skinless, boneless chicken breast halves	In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator., Preheat grill for high heat., Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.	264 kcal	4 g	68 mg	0 g	28 g	2 g	462 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Easy Chicken Piccata	https://www.allrecipes.com/recipe/270046/easy-chicken-piccata/	4.3	35.0	20.0	15.0	If you have a picky eater in your family, give this sublime and lemony yet easy chicken piccata recipe a try.	2 large skinless, boneless chicken breasts, 1 cup all-purpose flour, 0.5 stick butter, salt and ground black pepper to taste, 0.5 cup white wine, 3 medium lemons, juiced, 2 tablespoons drained capers, 2 tablespoons chopped fresh parsley	Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour., Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings., Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.	384 kcal	34 g	96 mg	5 g	31 g	8 g	247 mg	0 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Roasted Greek Chicken	https://www.allrecipes.com/recipe/237992/roasted-greek-chicken/	4.6	85.0	10.0	75.0	These lemon-roasted chicken legs coated in olive oil and a basil-oregano seasoning blend have a crispy skin and juicy meat with every bite.	4 chicken leg quarters, with bone and skin, 0.25 cup olive oil, 4 lemons, halved, 4 teaspoons dried oregano, 4 teaspoons dried basil, 4 teaspoons garlic powder, 4 teaspoons salt, 4 teaspoons ground black pepper	Preheat oven to 350 degrees F (175 degrees C)., Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken., Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides., Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).	516 kcal	17 g	140 mg	7 g	42 g	8 g	2464 mg	1 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Fresh Rosemary Chicken Thighs	https://www.allrecipes.com/recipe/280308/fresh-rosemary-chicken-thighs/	4.9	45.0	10.0	35.0	These chicken thighs are rubbed with a fresh rosemary and lemon zest blend and baked for a quick and easy, weeknight-friendly dish.	1.5 tablespoons chopped fresh rosemary leaves, 1 teaspoon lemon zest, 1 teaspoon kosher salt, 0.5 teaspoon ground black pepper, 4 chicken thighs, olive oil cooking spray	Preheat the oven to 350 degrees F (175 degrees C)., Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray., Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).	191 kcal	0 g	71 mg	0 g	19 g	3 g	544 mg	NaN	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemon Basil Chicken	https://www.allrecipes.com/recipe/265431/lemon-basil-chicken/	4.5	35.0	15.0	20.0	Chicken breasts are simmered in a quick and easy lemon basil sauce in this crowd-pleasing recipe that never fails.	4 chicken breast halves, boned and skinned, 2 tablespoons all-purpose flour, 2 tablespoons butter, 1 cup chicken stock, 3 tablespoons fresh lemon juice, 3 tablespoons chopped fresh basil, 1 tablespoon lemon zest	Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour., Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes., Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.	193 kcal	5 g	78 mg	0 g	24 g	4 g	382 mg	1 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Easy Baked Lemon Chicken	https://www.allrecipes.com/recipe/231698/easy-baked-lemon-chicken/	4.3	55.0	10.0	45.0	Fresh lemon juice makes this quick and easy chicken dinner exceptionally mouth-watering. For a crunchier crust, skip covering the baking dish with foil.	3 large skinless, boneless chicken breast halves, 0.25 cup water, 0.5 cup olive oil, 2 lemons, juiced, 0.5 cup bread crumbs, 1 tablespoon garlic powder, 1 tablespoon dried parsley, 1 teaspoon paprika, salt and ground black pepper to taste	Preheat oven to 350 degrees F (175 degrees C)., Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent., Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).	660 kcal	18 g	129 mg	2 g	50 g	7 g	249 mg	3 g	43 g	0 g	3 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Keto Lemon-Garlic Chicken Thighs in the Air Fryer	https://www.allrecipes.com/recipe/272859/keto-lemon-garlic-chicken-thighs-in-the-air-fryer/	4.9	155.0	10.0	25.0	These keto-friendly and low-carb chicken thighs are packed with tangy lemon and garlic flavor. Serve with mashed cauliflower or your favorite keto side dish.	0.25 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 2 cloves garlic, minced, 0.25 teaspoon salt, 0.125 teaspoon ground black pepper, 4 skin-on, bone-in chicken thighs, 4 lemon wedges	Whisk lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper together in a bowl. Set marinade aside., Place chicken thighs into a large resealable plastic bag. Pour marinade over chicken and seal bag, making sure to cover all parts of chicken. Refrigerate for at least 2 hours., Preheat an air fryer to 360 degrees F (175 degrees C)., Remove chicken from marinade and pat dry with paper towels. Place chicken pieces in the air fryer basket, cooking in batches if necessary., Fry until chicken is no longer pink at the bone and the juices run clear, 22 to 24 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Squeeze a lemon wedge over each piece upon serving.	258 kcal	4 g	71 mg	1 g	19 g	4 g	242 mg	0 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Braise-Roasted Chicken with Lemon and Carrots	https://www.allrecipes.com/recipe/245513/braise-roasted-chicken-with-lemon-and-carrots/	4.9	85.0	15.0	70.0	Spatchcock chicken is braise-roasted with lemons and carrots in a simple broth creating a delicious gravy while roasting.	1 (5 pound) whole chicken, salt to taste, 3 tablespoons olive oil, 1 small onion, thickly sliced, 1 cup light beer, 1.5 cups chicken broth, or more as needed, 6 carrots, cut into long pieces, 1 lemon, sliced, 2 teaspoons dried rosemary, 1 teaspoon dried thyme	Preheat oven to 425 degrees F (220 degrees C)., Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt., Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up., Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables., Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered., Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt., Slice chicken and serve with sauce.	736 kcal	14 g	275 mg	4 g	70 g	11 g	584 mg	5 g	43 g	0 g	5 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemony Mediterranean Chicken	https://www.allrecipes.com/recipe/231707/lemony-mediterranean-chicken/	4.3	90.0	30.0	60.0	Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.	0.25 cup olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons fresh lemon zest, 4 large cloves garlic, pressed, 1 tablespoon dried oregano, 0.75 teaspoon salt, 0.5 teaspoon coarsely ground black pepper, 4 skinless, boneless chicken breast halves, 8 baby red potatoes, halved, 1 red bell pepper, cut into 1-inch wide strips, 1 red onion, cut into 1-inch wedges, 1 lemon, thinly sliced	Preheat oven to 400 degrees F (200 degrees C)., Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken., Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish., Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.	517 kcal	65 g	61 mg	9 g	31 g	3 g	511 mg	6 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Roasted Lemon Balm Chicken	https://www.allrecipes.com/recipe/214957/roasted-lemon-balm-chicken/	4.4	75.0	15.0	50.0	Sage and lemon balm flavor this delicious, moist chicken.	0.25 cup lemon balm leaves, divided, 0.25 cup fresh sage leaves, divided, 0.25 cup softened butter, salt and pepper to taste, 1 (3 1/2) pound whole chicken, 1 teaspoon garlic powder, 2 tablespoons olive oil	Preheat an oven to 400 degrees F (200 degrees C)., Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic powder, salt, and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down onto a roasting pan., Roast in the preheated oven 30 minutes, then turn chicken breast-side-up, and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.	446 kcal	1 g	133 mg	NaN	36 g	11 g	164 mg	0 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Instant Pot Lemon Rotisserie Chicken	https://www.allrecipes.com/recipe/261500/instant-pot-lemon-rotisserie-chicken/	4.1	50.0	5.0	35.0	This amazing recipe for Instant Pot rotisserie chicken makes the most tender and moist chicken at home, perfect for a family dinner.	1 (2.5 pound) whole chicken, 1 lemon, cut into 4 wedges, 2 tablespoons olive oil, 1.5 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon paprika, 0.5 teaspoon ground black pepper, 1 cup chicken broth	Rinse chicken and pat dry with a paper towel. Place lemon wedges inside the cavity., Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Mix together olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub the top of chicken with 1/2 of the spice mixture, then place chicken, breast-side down, in the pot and cook until crispy, 3 to 4 minutes., Rub remaining spice mixture on the bottom of chicken. Flip chicken over with tongs and cook for 1 minute more. Remove chicken from the pot., Place the trivet inside the pot; return chicken to the pot, breast-side down, on the trivet. Pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. An instant-read thermometer inserted into the center of meat near the bone should read at least 165 degrees F (74 degrees C).	284 kcal	3 g	81 mg	1 g	26 g	5 g	853 mg	0 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Rosemary Lemon Grilled Chicken	https://www.allrecipes.com/recipe/81064/rosemary-lemon-grilled-chicken/	4.4	203.0	15.0	8.0	A sensational marinade, basting sauce, and topping for grilled chicken breasts made with fresh rosemary, lemon, garlic, and butter. Simple and delicious!	0.5 cup butter, 0.5 cup fresh rosemary, 3 cloves garlic, 1 lemon, zested, 0.25 cup fresh lemon juice, 6 (6 ounce) skinless, boneless chicken breast halves, salt and pepper to taste	In a food processor, blend butter, rosemary, garlic, lemon zest, and lemon juice together. Pour 1/3 of the blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside., Lightly season chicken breasts with salt and pepper. Rub chicken breasts with marinade. Place chicken breasts on a platter, cover, and refrigerate for 3 hours., Preheat an outdoor grill for high heat and lightly oil the grate. Transfer half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken., Cook chicken breasts on hot grill, basting with rosemary and lemon basting mixture, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken breasts from the grill, and top with remaining rosemary and lemon mixture.	331 kcal	2 g	140 mg	1 g	40 g	10 g	221 mg	0 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Moroccan Chicken with Saffron and Preserved Lemon	https://www.allrecipes.com/recipe/246488/moroccan-chicken-with-saffron-and-preserved-lemon/	4.8	305.0	25.0	40.0	Chicken thighs topped with preserved lemon are braised until tender, then topped with olives and artichokes and served with the thickened braising sauce.	0.25 cup olive oil, or to taste, 3 cloves garlic, minced, 1 teaspoon ground turmeric, 1 teaspoon cumin seeds, salt and ground black pepper to taste, 4 large chicken thighs, 2 tablespoons olive oil, or as needed, 1 medium white onion, chopped, 2 cups water, or as needed, 16 saffron threads, 0.5 preserved lemon, pulp discarded and thinly sliced, 2 artichoke bottoms, chopped, 0.25 cup olives, or to taste, 0.25 cup coarsely chopped parsley	Marinate the chicken: Whisk oil, garlic, turmeric, cumin seeds, salt, and pepper together in a large glass or ceramic bowl. Add chicken and coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours., When ready to cook, remove chicken from marinade and shake off excess. Discard remaining marinade., Heat oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add chicken, skin-side down, and cook until browned, about 4 minutes. Flip chicken and cook until browned on the other side, about 3 minutes more., Reduce the heat to medium and pour in enough water to cover chicken halfway. Cover and cook for 20 minutes. Sprinkle saffron threads onto chicken and top with preserved lemon slices. Cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C)., Transfer chicken to a serving platter and garnish with artichokes, olives, and parsley., Spoon sauce over chicken or serve on the side. If a thicker sauce is desired, continue simmering liquid in the stockpot for 5 to 7 minutes before serving.	482 kcal	7 g	96 mg	2 g	28 g	8 g	1787 mg	2 g	38 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Skillet Lemon Chicken Breasts	https://www.allrecipes.com/recipe/279862/skillet-lemon-chicken-breasts/	3.0	20.0	5.0	15.0	Chicken, lemon juice, and a little seasoning are all that's needed for this easy cast iron lemon chicken recipe.	olive oil cooking spray, 1 lemon, quartered, 4 skinless, boneless chicken breast halves, 0.25 teaspoon dried cilantro, or to taste, 0.25 teaspoon ground black pepper, or to taste, 0.25 teaspoon onion salt, or to taste	Spray a large cast iron skillet with cooking spray and heat over low heat., Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	132 kcal	3 g	65 mg	1 g	24 g	1 g	171 mg	NaN	3 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Sous Vide Chicken Breast with Lemon and Herbs	https://www.allrecipes.com/recipe/272254/sous-vide-chicken-breast-with-lemon-and-herbs/	NaN	142.0	15.0	125.0	Nothing turns out chicken as tender and juice as cooking it sous vide. Feel free to play around with different seasonings.	2 (10 ounce) split chicken breasts, bone-in and skin-on, salt and freshly cracked black pepper to taste, 2 cloves garlic, sliced, 6 sprigs thyme, 2 slices lemon, 1 tablespoon olive oil	Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 148 degrees F according to manufacturer's directions., Season chicken breast liberally with salt and pepper on both sides. Set garlic slices, thyme, and lemon on top of chicken skin. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer., Place bags into the water and set timer for 2 hours. When timer is up, remove chicken from bag. Remove garlic, thyme, and lemon slices and pat chicken dry with paper towels., Heat olive oil in a skillet over medium-high heat and cook chicken, skin-side down until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges. Remove from heat and let sit for 2 to 3 minutes. Flip chicken over and remove the bones. Slice chicken and serve immediately.	382 kcal	3 g	162 mg	1 g	59 g	3 g	219 mg	NaN	14 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lemon Chicken	NaN	https://www.allrecipes.com/gallery/lemon-pepper-chicken-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Chicken	Chicken Tenders in Lemon-Mushroom Cream Sauce	https://www.allrecipes.com/recipe/275143/chicken-tenders-in-lemon-mushroom-cream-sauce/	4.5	35.0	15.0	20.0	This lemon-dill chicken dinner in a creamy mushroom sauce is an easy weeknight meal for the family but will also leave a remarkable impression on dinner guests.	1 teaspoon garlic powder, 1 teaspoon onion powder, 0.25 teaspoon paprika, salt and ground black pepper to taste, 1 pound chicken tenders, 2 tablespoons olive oil, 1 tablespoon butter, 1 cup sliced mushrooms, 0.25 cup finely chopped onion, 1.5 teaspoons minced garlic, 0.66666668653488 cup fat free half-and-half, 0.5 cup low-sodium chicken broth, 3 tablespoons freshly squeezed lemon juice, 3 tablespoons chopped fresh dill, divided, 1 tablespoon cornstarch, salt and ground black pepper to taste, 1 lemon, cut into wedges	Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders., Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil., Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds., Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper., Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.	262 kcal	9 g	75 mg	1 g	26 g	4 g	231 mg	3 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Vietnamese Lemongrass Chicken Curry	https://www.allrecipes.com/recipe/126772/vietnamese-lemon-grass-chicken-curry/	4.2	40.0	15.0	25.0	Lemongrass adds a delicious twist to this simple chicken curry dish.	2 tablespoons vegetable oil, 1 lemon grass, minced, 1 (3 pound) whole chicken, cut into pieces, 0.66666668653488 cup water, 1 tablespoon fish sauce, 1.5 tablespoons curry powder, 1 tablespoon cornstarch, 1 tablespoon chopped cilantro	Heat vegetable oil in a skillet over medium heat. Stir in lemongrass, cooking until fragrant, 3 to 5 minutes. Place chicken into the skillet. Cook and stir chicken until no longer pink in the center and skin is browned, about 10 minutes. Stir in water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes., Mix cornstarch and 2 tablespoons of curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.	813 kcal	5 g	255 mg	1 g	64 g	16 g	515 mg	0 g	58 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Roasted Chicken with Lemon and Rosemary	https://www.allrecipes.com/recipe/236306/roasted-chicken-with-lemon-and-rosemary/	4.7	60.0	15.0	45.0	This quick-and-easy, simple-and-delicious roasted chicken with lemon and rosemary is perfect for a weeknight sheet pan dinner or when you have guests.	1 whole chicken, cut into 8 pieces, 1 onion, cut into wedges, 1 lemon, sliced, 8 cloves garlic, 4 sprigs fresh rosemary, 0.25 cup olive oil, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper	Preheat oven to 450 degrees F (230 degrees C)., Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish., Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).	546 kcal	5 g	205 mg	1 g	52 g	8 g	347 mg	1 g	35 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Haitian-Style Fried Chicken	https://www.allrecipes.com/recipe/255840/haitian-style-fried-chicken/	4.4	755.0	20.0	15.0	Chicken legs are marinated in lemon juice, paprika, cloves, thyme, and plenty of garlic in this fried chicken recipe with Haitian roots.	3 pounds chicken legs, 1 cup lemon juice, 0.5 white onion, chopped, 1 head garlic, cloves separated and minced, 3 tablespoons seasoned salt, 3 tablespoons paprika, 3 tablespoons ground thyme, 2 tablespoons ground black pepper, 2 tablespoons whole cloves, vegetable oil for frying	Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours., Heat oil in a deep fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.	571 kcal	27 g	137 mg	4 g	35 g	8 g	1811 mg	2 g	37 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	California Sherry Chicken	https://www.allrecipes.com/recipe/17272/california-sherry-chicken/	4.3	30.0	10.0	20.0	Chicken simmered in a fine sherry, lemon, and garlic broth is presented with julienne cut carrots and zucchini for a delicious and beautiful dish.	4 skinless, boneless chicken breast halves, 0.25 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon olive oil, 0.5 cup cooking sherry, 0.5 cup chicken broth, 1 clove garlic, minced, 0.5 lemon, 4 carrots, 4 zucchini squashes, julienned	Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal the bag and shake to coat. Remove chicken from the bag, shaking off excess flour., Heat oil in a large skillet over medium-high heat. Brown chicken on each side until golden, about 5 minutes. Remove from skillet and set aside., Combine sherry, broth, garlic, and a squeeze of lemon in the same skillet and bring to a boil. Return chicken to skillet, reduce heat to low, and simmer until chicken is cooked through and no longer pink inside, 15 to 20 minutes., In the meantime, sauté carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.	301 kcal	27 g	72 mg	5 g	31 g	2 g	894 mg	7 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Greek Chicken Skewers	https://www.allrecipes.com/recipe/273864/greek-chicken-skewers/	4.6	160.0	20.0	20.0	These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.	0.25 cup lemon juice, 0.25 cup wok oil, 0.125 cup red wine vinegar, 1 tablespoon onion flakes, 1 tablespoon minced garlic, 1 lemon, zested, 1 teaspoon Greek seasoning, 1 teaspoon poultry seasoning, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 0.5 teaspoon dried thyme, 3 skinless, boneless chicken breasts, or as needed, cut into 1-inch pieces, 8 bamboo skewers, or as needed, soaked in water for 30 minutes	Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag., Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours., Preheat the oven to 350 degrees F (175 degrees C)., Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet., Roast in the preheated oven until golden brown, about 20 minutes.	248 kcal	4 g	49 mg	1 g	18 g	3 g	167 mg	1 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Easy Creamy Lemon Chicken	https://www.allrecipes.com/recipe/280217/easy-creamy-lemon-chicken/	5.0	35.0	5.0	30.0	Chicken breasts get baked with a creamy lemon and Parmesan cheese sauce in this quick and easy weeknight recipe.	0.5 cup salted butter, 6 skinless, boneless chicken breasts, 3 tablespoons lemon juice, 2 teaspoons lemon zest, 1 cup half-and-half, 0.5 cup grated Parmesan cheese, divided, or to taste	Preheat the oven to 350 degrees F (175 degrees C)., Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish., Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken., Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.	344 kcal	3 g	126 mg	0 g	28 g	15 g	284 mg	0 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemon Herb Chicken with Couscous and Cucumber Salad	https://www.allrecipes.com/recipe/259330/lemon-herb-chicken-with-couscous-and-cucumber-salad/	4.6	46.0	30.0	11.0	Chicken breasts dressed with lemon and herbs are served with couscous and a bright cucumber feta salad in this weeknight dinner recipe.	2 cups chicken broth, 1 teaspoon sea salt, divided, 1 (10 ounce) box couscous, 0.5 cup extra-virgin olive oil, 2 lemons, juiced, 1 tablespoon chopped fresh rosemary leaves, 1 teaspoon dried oregano, 4 (4 ounce) thinly sliced skinless, boneless chicken breasts, 1 pinch sea salt and freshly ground black pepper to taste, 1 tablespoon extra-virgin olive oil, 1 teaspoon white sugar, 2 large vine-ripened tomatoes, 1 English cucumber, chopped, 0.25 red onion, finely chopped, 0.5 cup crumbled feta cheese, 0.33333334326744 cup chopped pitted Kalamata olives, 0.25 cup chopped Italian parsley	Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork., Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing., Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper., Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again., Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.	810 kcal	68 g	84 mg	6 g	38 g	9 g	1567 mg	7 g	42 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemon Chicken Oregano	https://www.allrecipes.com/recipe/229111/lemon-chicken-oregano/	3.9	500.0	10.0	10.0	A lemon juice marinade with garlic and oregano season chicken breasts for the grill.	0.25 cup lemon juice, 2 tablespoons olive oil, 1 clove garlic, minced, 1 teaspoon ground oregano, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 4 (4 ounce) skinless, boneless chicken breast halves	Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Remove chicken from the marinade and shake off excess. Discard the remaining marinade., Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	192 kcal	2 g	65 mg	0 g	24 g	2 g	348 mg	0 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Slow Cooker Lemon Pepper Chicken	https://www.allrecipes.com/recipe/230478/slow-cooker-lemon-pepper-chicken/	4.3	315.0	15.0	300.0	A whole chicken is seasoned with lemon pepper, garlic, and thyme, then slow-cooked to perfection.	1 (2 to 3 pound) whole chicken, giblets removed, 0.25 cup butter, softened, 1 teaspoon lemon pepper, 1 (1-inch thick) slice of lemon, 2 cloves garlic, lightly crushed, or more to taste, 2 tablespoons extra-virgin olive oil, 2 teaspoons seasoned salt, 1 teaspoon dried thyme, 1 pinch cracked black pepper to taste	Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs., Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity., Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird., Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.	526 kcal	2 g	152 mg	1 g	39 g	14 g	773 mg	0 g	40 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lori's Lemon-Pepper Chicken Leg Quarters	https://www.allrecipes.com/recipe/280306/loris-lemon-pepper-chicken-leg-quarters/	NaN	195.0	5.0	70.0	Easy to prepare and bursting with flavor, these roasted lemon-pepper chicken leg quarters require only 5 ingredients.	4 chicken leg quarters with skin, 2 teaspoons lemon-pepper seasoning, 1.5 teaspoons salt, 1 teaspoon dried parsley, 2 teaspoons olive oil	Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours., Preheat the oven to 400 degrees F (200 degrees C)., Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan., Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).	282 kcal	0 g	103 mg	0 g	29 g	5 g	1201 mg	0 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemon Chicken Tenders	https://www.allrecipes.com/recipe/89590/lemon-chicken-tenders/	4.1	35.0	15.0	20.0	Baked lemon chicken tenders are easy to make with common pantry ingredients. Seasoned chicken strips are baked and topped with a tasty lemon-curry sauce.	0.5 teaspoon ground paprika, 0.5 teaspoon salt, 0.25 teaspoon pepper, 2 large eggs, 1 cup Italian seasoned bread crumbs, 3 large boneless, skinless chicken breasts, cut into 2-inch pieces, 0.5 cup white sugar, 0.5 cup lemon juice, 1.5 teaspoons curry powder	Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil., Stir paprika, salt, and pepper together in a small bowl. Beat eggs in another bowl. Place bread crumbs in a third bowl., Sprinkle seasoning over chicken pieces. Dip pieces in beaten egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer on the prepared pan., Bake in the preheated oven for 15 minutes, turning halfway through., Meanwhile, stir sugar, lemon juice, and curry powder together in a small saucepan over medium-low heat. Cook and stir until sugar dissolves, about 5 minutes., After chicken has cooked for 15 minutes, remove from the oven and drizzle lemon sauce over top. Return to the oven and bake for 5 more minutes.	441 kcal	49 g	192 mg	2 g	47 g	1 g	867 mg	27 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	NaN	https://www.allrecipes.com/gallery/lemon-chicken-soup-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Lemon Chicken	Pan-Roasted Chicken with Lemon-Garlic Brussels Sprouts and Potatoes	https://www.allrecipes.com/recipe/221160/pan-roasted-chicken-with-lemon-garlic-brussels-sprouts-and-potatoes/	4.2	80.0	15.0	65.0	Bone-in, skin-on chicken breasts are roasted over a bed of lemony Brussels sprouts and potatoes in this one-pan meal.	4 slices bacon, chopped, 1 tablespoon olive oil, 1 lemon, thinly sliced, 5 tablespoons olive oil, 1 lemon, juiced, 4 cloves garlic, minced, 1 teaspoon kosher salt, 0.5 teaspoon ground black pepper, 0.5 pound Brussels sprouts, trimmed and halved, 8 small red potatoes, quartered, 4 bone-in, skin-on chicken breast halves	Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate., Preheat an oven to 450 degrees F (230 degrees C)., Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil., Arrange lemon slices in a single layer on the bottom of the baking dish., Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl., Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl., Place bacon on top of the Brussels sprouts., Toss potatoes in the same lemon juice mixture used for the Brussels sprouts., Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish., Coat chicken breast halves thoroughly in the remaining lemon mixture., Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken., Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).	795 kcal	61 g	137 mg	8 g	57 g	8 g	831 mg	5 g	36 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Lemon Garlic Chicken Breasts	https://www.allrecipes.com/recipe/240992/lemon-garlic-chicken-breasts/	4.2	35.0	10.0	25.0	Lemon garlic chicken made in the skillet is a quick and easy weeknight dinner; serve over pasta.	cooking spray, 1 clove garlic, minced, 4 skinless, boneless chicken breast halves, salt and ground black pepper to taste, 0.75 cup chicken broth, 1 tablespoon lemon juice	Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes., Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.	131 kcal	1 g	66 mg	NaN	24 g	1 g	275 mg	0 g	3 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Oregano-Lemon Chicken	https://www.allrecipes.com/recipe/229350/oregano-lemon-chicken/	4.0	60.0	15.0	45.0	Dress up those plain chicken breasts with an easy, tangy-sweet mixture of lemon juice, honey, and oregano. The baked chicken breasts only need 45 minutes in the oven.	3 pounds skinless, boneless chicken breast halves, 3 tablespoons lemon juice, 2 tablespoons honey, 1 tablespoon olive oil, 3 cloves garlic, minced, 2 teaspoons dried oregano	Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish., Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts., Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.	277 kcal	7 g	117 mg	0 g	44 g	2 g	97 mg	6 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Simply Lemon Baked Chicken	https://www.allrecipes.com/recipe/17815/simply-lemon-baked-chicken/	4.5	190.0	10.0	180.0	Citrus-stuffed poultry always seems to turn out moist, and this roasted chicken also gets doused with lemon juice for extra flavor.	1 (4 pound) whole chicken, 2 tablespoons salt, 1 lemon, halved, 1 tablespoon paprika, 1 cup water	Preheat oven to 300 degrees F (150 degrees C)., Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying., Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.	493 kcal	2 g	170 mg	1 g	43 g	10 g	1904 mg	0 g	34 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lemon Chicken	Jujeh Kabob (Persian Chicken Kabobs)	https://www.allrecipes.com/recipe/279051/jujeh-kabob-persian-chicken-kabobs/	4.8	385.0	15.0	10.0	Marinated in a zesty blend of lime and lemon juice, saffron, and oil, these grilled Persian chicken kabobs are super easy to prepare.	1 medium onion, sliced thin, 1 lime, juiced, 1 lemon, juiced, 1 tablespoon salt, 1 teaspoon ground black pepper, 0.33333334326744 teaspoon crushed saffron, 0.25 cup olive oil, 3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes, metal skewers	Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed., Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.	346 kcal	5 g	129 mg	2 g	48 g	3 g	1277 mg	1 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Marmalade	https://www.allrecipes.com/recipe/8530802/orange-marmalade/	NaN	595.0	NaN	85.0	Sweet, citrusy, and a touch bitter, this orange marmalade with orange and lemon rinds is to die for.	5 small navel oranges (about 2 1/4 lb. total), washed and scrubbed, 1 medium (5 oz.) lemon, washed and scrubbed, 6 cups water, 3.5 cups granulated sugar	Slice off and discard tops and bottoms from oranges and lemon. Peel off and discard skin and pith of 3 of the oranges. Quarter all oranges and lemon lengthwise, then thinly slice into 1/8-inch slices, discarding seeds while slicing. Place all citrus slices in a large bowl and cover with water. Cover and refrigerate for at least 8 hours and up to 24 hours., Pour orange and lemon slices along with water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, uncovered, stirring occasionally, until orange rinds have softened and can be cut with a spoon with slight resistance, about 45 minutes, skimming any foam that rises to top during process., Inspect 4 (1/2-pint) canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until orange marmalade is ready. Wash new, unused lids and rings in warm soapy water. Place a small plate in the freezer., Add sugar to orange mixture and bring to a boil over high heat. Cook, stirring occasionally, until liquid has slightly reduced, bubbles are slightly larger in center, and a thermometer reads 220 degrees F (104 degrees C) about 40 to 45 minutes. Mixture will stay between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for the majority of this time and will rise to 220 degrees F (104 degrees C) when enough liquid has evaporated., To test if marmalade consistency is correct, remove plate from freezer and spoon a small amount of marmalade onto plate. Return plate to freezer for 1 minute. Remove plate from freezer; pull a finger through marmalade and across plate. It should leave a clean trail. If marmalade is runny and does not leave a clean trail, return mixture in pot to a boil over medium-high, and return plate to freezer. Boil marmalade, stirring often, for 3 minutes. Remove from heat, and retest thickness using plate again; repeat if necessary until it reaches desired thickness., Carefully pour marmalade evenly into the prepared canning jars. Let cool to room temperature, uncovered, about 3 hours. Seal jars. Chill until marmalade sets, at least 2 hours. Store in refrigerator for up to 2 weeks.	96 kcal	25 g	NaN	1 g	0 g	NaN	2 mg	NaN	NaN	0 g	32 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Cinnamon Rolls	https://www.allrecipes.com/recipe/8505902/orange-cinnamon-rolls/	4.0	170.0	45.0	NaN	These orange-flavored cinnamon rolls come our wonderfully tender, sweet, and sticky.	0.75 cup warm whole milk (110 degrees F (43 degrees C)), 1 (.25 ounce) package active dry yeast, 1 large egg, at room temperature, 1 large egg yolk, at room temperature, 0.5 cup unsalted butter, softened, 2 tablespoons honey, 1.5 teaspoons freshly grated orange zest, 0.25 cup freshly squeezed orange juice, 3.5 cups all-purpose flour, divided, or more as needed, 1.5 teaspoons kosher salt, cooking spray, 0.5 cup unsalted butter, softened, 0.5 cup light brown sugar, 2 teaspoons ground cinnamon, 1.5 teaspoons freshly grated orange zest, 4 ounces cream cheese, softened, 1 cup powdered sugar, 1 tablespoon freshly grated orange zest, 1 tablespoon freshly squeezed orange juice, 0.25 teaspoon kosher salt	Pour warmed milk into the bowl of a stand mixer fitted with a paddle attachment for the dough. Sprinkle yeast evenly over the surface of the milk. Let stand until foamy, 5 to 10 minutes., Add egg and egg yolk, butter, honey, orange zest, and orange juice to the yeast mixture. Beat on low until combined, about 45 seconds. Add 2 cups flour; beat on low until a wet dough forms, about 1 minute. Turn off mixer; switch to the dough hook attachment. Add 1 1/2 cups flour and salt, beat on medium until dough is soft and elastic, 7 to 10 minutes. If necessary, add an additional 1/2 cup flour, tablespoon by tablespoon, using as little as possible to achieve a soft dough. The dough should be quite sticky., Gather dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and set aside to rise at room temperature until doubled in size, about 1 hour., Combine butter, brown sugar, cinnamon, and orange zest for the filling in a bowl. Mix with a spatula until smooth and creamy, about 1 minute. Set aside., Punch down the dough and transfer to a well-floured surface. Roll dough into a large 10 x 18-inches rectangle. Spread the filling over the surface of the dough, leaving a 1/2 inch border along the top long edge., Roll the dough away from you to create a log, and pinch seam to seal., Cut dough log into 12 equal rolls (about 1 1/2 inches wide). Transfer rolls to a greased 13 x 9 inch baking dish. Loosely cover with plastic wrap, and set aside to rise at room temperature until puffy and almost doubled in size, 30 to 45 minutes., Preheat the oven to 375 degrees F (190 degrees C)., Bake rolls in the preheated oven until golden brown, 22 to 25 minutes., While rolls are baking, prepare the frosting. Combine cream cheese, powdered sugar, orange zest, orange zest, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until very smooth and creamy, 2 to 3 minutes., Remove rolls from oven and transfer to a wire rack. Let cool 2 minutes, then spread frosting evenly over the rolls. Serve warm.	536 kcal	59 g	108 mg	1 g	14 g	17 g	416 mg	NaN	28 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Recipes	Perfect Summer Fruit Salad	https://www.allrecipes.com/recipe/214947/perfect-summer-fruit-salad/	4.6	210.0	25.0	5.0	This fantastic fruit salad combines pineapple, kiwi, bananas, oranges, grapes, and berries in a sweet citrusy sauce for a colorful dessert.	0.66666668653488 cup fresh orange juice, 0.33333334326744 cup fresh lemon juice, 0.33333334326744 cup packed brown sugar, 0.5 teaspoon grated orange zest, 0.5 teaspoon grated lemon zest, 1 teaspoon vanilla extract, 2 cups cubed fresh pineapple, 2 cups strawberries, hulled and sliced, 3 kiwi fruit, peeled and sliced, 3 bananas, sliced, 2 oranges, peeled and sectioned, 1 cup seedless grapes, 2 cups blueberries	For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool., For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.	155 kcal	39 g	NaN	5 g	2 g	0 g	5 mg	29 g	1 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Recipes	Sangria! Sangria!	https://www.allrecipes.com/recipe/72612/sangria-sangria/	4.8	15.0	15.0	NaN	The BEST sangria recipe I've been able to hone to perfection is easy to make with Spanish red wine, orange juice, brandy, and freshly chopped fruit.	1 (750 milliliter) bottle dry red wine, 0.5 cup brandy, 0.5 cup triple sec, 0.33333334326744 cup frozen lemonade concentrate, 0.33333334326744 cup orange juice, 0.25 cup lemon juice, 0.25 cup white sugar, 1 medium orange, sliced into rounds, 1 medium lemon, sliced into rounds, 1 medium lime, sliced into rounds, 8 maraschino cherries, 2 cups carbonated water	Mix together red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar in a bowl. Add orange, lemon, and lime slices and maraschino cherries., Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor., For a fizzy sangria, add club soda just before serving.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Orange Recipes	Frog Eye Salad	https://www.allrecipes.com/recipe/14439/frog-eye-salad/	4.6	575.0	15.0	20.0	This frog eye salad is a sweet pasta salad with crushed pineapple, Mandarin oranges, coconut, and mini marshmallows in a creamy pineapple dressing.	1.75 cups unsweetened pineapple juice, 1 cup white sugar, 2 eggs, beaten, 2 tablespoons all-purpose flour, 2.5 teaspoons salt, divided, 1 tablespoon lemon juice, 1 tablespoon vegetable oil, 1 (16 ounce) package acini di pepe pasta, 3 (11 ounce) cans mandarin oranges, drained, 2 (20 ounce) cans pineapple tidbits, drained, 1 (20 ounce) can crushed pineapple, drained, 1 (8 ounce) container frozen whipped topping, thawed, 1 cup miniature marshmallows, 1 cup shredded coconut	Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour., Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water., Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight., Before serving, add marshmallows and coconut; toss and serve.	581 kcal	114 g	37 mg	4 g	9 g	7 g	648 mg	75 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Crush! Fresh Squeezed Orange and Vodka Cocktail	https://www.allrecipes.com/recipe/233937/orange-crush-fresh-squeezed-orange-and-vodka-cocktail/	4.7	10.0	10.0	NaN	An orange crush cocktail recipe with fresh-squeezed orange juice, vodka and a splash of lemon-lime soda. The perfect refreshment for a hot evening!	2 cups ice cubes, or as needed, 2 fluid ounces orange-flavored vodka, 1 fluid ounce triple sec liqueur, 2 Valencia oranges, juiced, 1 splash lemon-lime soda (such as Sprite®), 1 slice orange	Fill a pint glass with ice cubes. Pour in orange-flavored vodka, triple sec, and orange juice, then top with lemon-lime soda. Mix well and garnish with orange slice.	325 kcal	35 g	NaN	1 g	1 g	0 g	7 mg	27 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	Mandarin Orange Cake	https://www.allrecipes.com/recipe/8101/mandarin-orange-cake-i/	4.6	110.0	20.0	60.0	This mandarin orange cake is deliciously easy to make with yellow cake mix and canned mandarin oranges. Even better with a creamy pineapple frosting!	1 (15.25 ounce) package yellow cake mix, 1 (11 ounce) can mandarin orange segments, 4 large eggs, 1 cup vegetable oil, 1 (20 ounce) can crushed pineapple with juice, 1 (8 ounce) container frozen whipped topping, thawed, 1 (3.5 ounce) package instant vanilla pudding mix	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan., Combine cake mix, mandarin oranges with juice, eggs, and oil in a large bowl; beat with an electric mixer until smooth. Pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set aside to cool for at least 30 minutes., Beat pineapple with juice, whipped topping, and dry pudding mix together in a large bowl until blended. Spread on cooled cake.	337 kcal	38 g	42 mg	1 g	3 g	5 g	287 mg	27 g	20 g	0 g	18 servings	NaN	NaN
Africa	NaN	Orange Recipes	Cranberry Orange Bread	https://www.allrecipes.com/recipe/228118/cranberry-orange-bread/	4.6	85.0	15.0	60.0	This cranberry bread with sweet yet bright and fresh orange flavor and walnuts is perfect for breakfast or tea and comes together quickly and easily.	2 cups flour, 0.75 cup white sugar, 1.5 teaspoons baking powder, 0.75 teaspoon salt, 0.5 teaspoon baking soda, 0.25 cup unsalted butter, cut into pieces and softened, 0.75 cup orange juice, 1 tablespoon grated orange zest, 1 large egg, beaten, 1 cup chopped cranberries, 0.5 cup chopped walnuts	Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2x4 1/2-inch loaf pan., Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.	312 kcal	48 g	39 mg	2 g	5 g	4 g	439 mg	22 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Recipes	Fresh Orange Juice	https://www.allrecipes.com/recipe/89229/fresh-orange-juice/	4.4	5.0	5.0	NaN	Fresh orange juice tastes better than concentrate and is loaded with vitamins. Make fresh-squeezed orange juice at home with 1 ingredient in minutes.	4 oranges	Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.	50 kcal	12 g	NaN	0 g	1 g	NaN	1 mg	9 g	0 g	0 g	3 servings	1 1/2 cups	NaN
Africa	NaN	Orange Recipes	Orange Gelatin Salad	https://www.allrecipes.com/recipe/14465/orange-gelatin-salad/	4.7	40.0	10.0	NaN	An easy orange Jell-O recipe. This is a classic, delicious spin on fruit salad with oranges, pineapple, cottage cheese, whipped topping and Jell-O.	1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 1 (6 ounce) package orange flavored Jell-O® mix, 16 ounces cottage cheese, 8 ounces frozen whipped topping, thawed	Combine oranges, pineapple, and gelatin mix in a mixing bowl. Mix well and chill for 30 minutes., Add cottage cheese to the fruit mixture; stir to combine., Gently fold in whipped topping; chill and serve.	289 kcal	41 g	10 mg	1 g	10 g	7 g	350 mg	35 g	8 g	0 g	7 servings	NaN	NaN
Africa	NaN	Orange Recipes	Classic Spanish Sangria	https://www.allrecipes.com/recipe/21425/classic-spanish-sangria/	4.6	130.0	10.0	NaN	This authentic sangria recipe is a fruity and refreshing Spanish cocktail made with red wine and rum flavored with fresh orange, lemon, and lime.	1 orange, 1 lemon, 1 lime, 1.5 cups rum, 0.5 cup white sugar, or to taste, 1 (750 milliliter) bottle dry red wine, 1 cup orange juice	Have orange, lemon, lime, rum, wine, and orange juice well chilled., Slice orange, lemon, and lime into thin rounds; place in a large glass pitcher. Pour in rum and 1/2 cup sugar. Chill in the refrigerator until flavors blend, about 2 hours., Crush fruit lightly with a wooden spoon; stir in wine and orange juice. Adjust sweetness as desired.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Orange Recipes	Hot Spiked Cider	https://www.allrecipes.com/recipe/18942/hot-spiked-cider/	4.3	15.0	5.0	10.0	This hot spiked cider adds rum, brown sugar, and butter; simply delicious for fall or holiday gatherings to warm you up from the inside out!	1 quart water, 3 orange spice tea bags, 2 cups apple cider, 1.5 cups light rum, 0.5 cup light brown sugar, 2 cinnamon sticks, 3 teaspoons butter, 6 cinnamon sticks, garnish	Pour water into a large saucepan and bring to a boil., Remove from heat and add orange spice tea bags. Cover and let steep for 5 minutes., Remove tea bags and stir in apple cider, rum, brown sugar, and 2 cinnamon sticks. Heat cider over medium-low heat until just steaming., Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon "swizzle" stick.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Orange Recipes	Tequila Sunrise	https://www.allrecipes.com/recipe/139111/tequila-sunrise/	4.5	5.0	5.0	NaN	A tequila sunrise is a colorful cocktail with layers of orange juice and grenadine. A good choice for a brunch cocktail on a hot summer day.	0.75 cup freshly squeezed orange juice, 1 (1.5 fluid ounce) jigger tequila, ice cubes, 0.5 (1.5 fluid ounce) jigger grenadine syrup, 1 slice orange, for garnish, 1 maraschino cherry for garnish	Stir orange juice and tequila together. Fill a chilled 12-ounce glass with ice cubes; pour in orange juice mixture., Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange and a maraschino cherry.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	Old Fashioned Cocktail	https://www.allrecipes.com/recipe/221320/old-fashioned-cocktail/	4.7	5.0	5.0	NaN	This old fashioned cocktail recipe is a true classic made with a sugar cube muddled with bitters, then stirred with whiskey and a twist of lemon.	1 sugar cube, 1 teaspoon water, 1 dash bitters, 2 fluid ounces whiskey (rye or bourbon), 1 lemon twist, 0.5 cup ice cubes, or as needed, 1 orange slice, for garnish, 1 maraschino cherry, for garnish	Muddle sugar cube, water, and bitters in an old fashioned glass for 1 minute. Pour in whiskey; stir for 1 minute., Squeeze lemon twist over the glass and drop it in. Add ice cubes. Garnish with orange slice and maraschino cherry; serve with a swizzle stick.	168 kcal	7 g	NaN	0 g	NaN	NaN	7 mg	4 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	Cookie Salad I	https://www.allrecipes.com/recipe/18486/cookie-salad-i/	4.7	10.0	10.0	NaN	This is my mom's recipe, and it is delicious! It can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping. Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.	2 (3.4 ounce) packages instant vanilla pudding mix, 2 cups buttermilk, 12 ounces frozen whipped topping, thawed, 1 (20 ounce) can pineapple chunks, drained, 2 (11 ounce) cans mandarin oranges, drained, 0.5 (11.5 ounce) package fudge stripe cookies	In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.	500 kcal	73 g	5 mg	2 g	7 g	17 g	291 mg	61 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Recipes	Cosmopolitan	https://www.allrecipes.com/recipe/25845/cosmopolitan/	4.6	5.0	5.0	NaN	Try this easy Cosmopolitan recipe with Cointreau, vodka, cranberry juice, and lime juice shaken in a cocktail shaker and garnished with a twist of lime.	1 cup ice, or as needed, 1 (1.5 fluid ounce) jigger vodka, 1.5 fluid ounces cranberry juice, 0.5 fluid ounce orange-flavored liqueur (such as Cointreau®), 1 teaspoon fresh lime juice, 1 twist lime zest, garnish	Fill a cocktail shaker with ice; add vodka, cranberry juice, Cointreau, and lime juice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass and garnish with lime twist.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	Orange-Glazed Carrots	https://www.allrecipes.com/recipe/24773/orange-glazed-carrots/	4.3	15.0	NaN	15.0	These mini orange-glazed carrots are easy to make with just five ingredients. They're perfect to serve at special occasions or weeknight dinners.	1 pound baby carrots, 0.25 cup orange juice, 3 tablespoons brown sugar, 2 tablespoons butter, 1 pinch salt	Place carrots in a shallow saucepan and cover with water; bring to a boil. Continue to boil until tender, 4 to 8 minutes. Drain and return to the pan., Pour orange juice over carrots and mix well. Simmer over medium heat for 3 to 5 minutes. Stir in brown sugar, butter, and salt; cook until sugar and butter melt.	136 kcal	21 g	15 mg	3 g	1 g	4 g	131 mg	17 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Recipes	Brandy Slush	https://www.allrecipes.com/recipe/32413/brandy-slush-i/	4.9	500.0	10.0	10.0	This Wisconsin brandy slush is made with lemonade, orange juice, green tea, and lemon-lime soda for a yummy boozy punch at your next summer party.	4 (2 g) bags green tea, 5 cups boiling water, divided, 1 cup white sugar, 2 cups brandy, 1 (12 fluid ounce) can frozen lemonade concentrate, 1 (12 fluid ounce) can frozen orange juice concentrate, 1 (2 liter) bottle lemon-lime flavored carbonated beverage	Steep tea bags in 2 cups boiling water for 10 minutes., Meanwhile, place remaining 3 cups boiling water in a 9x13-inch pan. Stir in sugar until dissolved. Stir in brandy, lemonade concentrate, and orange juice concentrate until combined., Remove tea bags and stir tea into brandy mixture. Freeze 8 hours to overnight., To serve, scoop desired amount into a glass. Fill the glass with lemon-lime soda; stir.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	24 servings	NaN	NaN
Africa	NaN	Orange Recipes	Simple Orange Glaze	https://www.allrecipes.com/recipe/181525/simple-orange-glaze/	4.6	5.0	5.0	NaN	This easy orange glaze recipe made with freshly squeezed orange juice and zest is ready in minutes to drizzle over all of your favorite baked goods.	1 cup confectioners' sugar, 1 medium orange, zested and juiced, divided	Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest. Whisk until smooth, adding more juice as necessary. Reserve remaining zest and juice for another use.	62 kcal	16 g	NaN	NaN	NaN	NaN	0 mg	16 g	NaN	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Recipes	Sex on the Beach	https://www.allrecipes.com/recipe/24221/sex-on-the-beach-iii/	4.9	5.0	5.0	NaN	This Sex on the Beach recipe makes a refreshing cocktail of vodka, peach schnapps, cranberry, and orange juice. Serve it over ice or straight up.	1 fluid ounce vodka, 1 fluid ounce peach schnapps, 3 fluid ounces orange juice, 3 fluid ounces cranberry juice	Fill a highball glass with ice, pour in vodka and peach schnapps. Add in orange juice and cranberry juice.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	Grandma's Wassail	https://www.allrecipes.com/recipe/230045/grandmas-wassail/	4.9	25.0	10.0	15.0	This warm wassail recipe is easy to make with apple cider, orange and pineapple juice, lemon, and warm spices for a traditional holiday drink.	2 gallons apple cider, 2 cups fresh orange juice, 1 cup white sugar, 1 cup lemon juice, 1 cup pineapple juice, 1 cinnamon stick, broken into pieces, 1 teaspoon whole cloves	Stir apple cider, orange juice, sugar, lemon juice, and pineapple juice together in a large pot over medium-low heat., Place cinnamon and cloves in a tea ball and add to apple cider mixture; simmer until warmed through, about 15 minutes. Serve from the pot with a large ladle.	151 kcal	38 g	NaN	0 g	0 g	NaN	25 mg	33 g	NaN	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Recipes	Sangria Cocktail	https://www.allrecipes.com/recipe/222520/sangria-cocktail/	4.4	15.0	15.0	NaN	Sangria is a Spanish wine punch that includes chopped fruit and sparkling water for a refreshing summertime cooler.	0.75 cup superfine sugar, 1 cup tap water, 1 orange, sliced, 1 lime, sliced, 5 (750 milliliter) bottles red wine, 12 cubes ice cubes, 6 fluid ounces sparkling water, 1 cup fresh raspberries, blackberries, blueberries, or halved strawberries	Dissolve sugar in tap water in a large pitcher. Add orange slices, lime slices, and wine. Stir in ice cubes until cold. Top with sparkling water. Serve in red-wine glasses, with fresh berries in each glass.	128 kcal	9 g	NaN	0 g	0 g	NaN	6 mg	6 g	NaN	0 g	30 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Banana Smoothie	https://www.allrecipes.com/recipe/32448/orange-banana-smoothie/	4.1	5.0	5.0	NaN	A delightful blend of orange and banana - filling enough to have as a breakfast!	1 cup cold milk, 2 oranges, peeled and segmented, 1 banana, 0.25 cup sugar, 1 pinch salt, 0.5 (8 ounce) container vanilla fat-free yogurt, 4 cubes ice	In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.	340 kcal	74 g	11 mg	6 g	9 g	2 g	90 mg	63 g	3 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Recipes	Cranberry Orange Loaf	https://www.allrecipes.com/recipe/6913/cranberry-orange-loaf/	4.7	85.0	15.0	60.0	Orange juice and zest really emphasize the fruity quality of this cranberry-nut bread.	2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 tablespoon grated orange zest, 1.5 cups fresh cranberries, 0.5 cup pecans, coarsely chopped, 0.25 cup margarine, softened, 1 cup white sugar, 1 egg, 0.75 cup orange juice	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside., In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan., Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.	224 kcal	37 g	16 mg	2 g	3 g	1 g	261 mg	19 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Recipes	Crispy Orange Beef	https://www.allrecipes.com/recipe/57966/crispy-orange-beef/	4.5	100.0	20.0	50.0	This orange beef recipe features top sirloin stir-fried until crispy, then cooked in a sweet and savory citrus sauce flavored with ginger and garlic.	1.5 pounds beef top sirloin, thinly sliced, 2 cups water, 1 cup long grain rice, 0.33333334326744 cup white sugar, 0.33333334326744 cup rice wine vinegar, 2 tablespoons frozen orange juice concentrate, 1 tablespoon soy sauce, 1 teaspoon salt, 2 cups oil for frying, 0.25 cup cornstarch, 3 tablespoons grated fresh ginger, 1.5 tablespoons minced garlic, 2 teaspoons orange zest, 8 broccoli florets, lightly steamed or blanched	Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes., Meanwhile, bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes., Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside., Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon., Add ginger, garlic, and orange zest to remaining oil in wok. Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes. Stir in fried beef and cook until heated through. Serve hot over steamed rice and garnish with broccoli.	507 kcal	59 g	61 mg	6 g	27 g	5 g	651 mg	17 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Turkey Brine	https://www.allrecipes.com/recipe/151062/orange-turkey-brine/	4.8	145.0	10.0	15.0	This brine features citrus flavors to help make your Thanksgiving turkey even more memorable.	1 (12 fluid ounce) can frozen orange juice concentrate, thawed, 1 orange, sliced, 1 lemon, sliced, 1 lime, sliced, 1 tablespoon dried thyme, 1 tablespoon ground black pepper, 3 cloves garlic, 2 bay leaves, 1 cup kosher salt, 1.5 gallons water	Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature., Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry., Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.	697 kcal	177 g	NaN	17 g	13 g	0 g	91282 mg	143 g	2 g	0 g	1 serving	1 1/2 gallon	NaN
Africa	NaN	Orange Recipes	Absolute Stress	https://www.allrecipes.com/recipe/18917/absolute-stress/	4.3	5.0	5.0	NaN	Vodka, rum, and peach schnapps are mixed with orange juice and cranberry juice for a quick and easy cocktail.	1 fluid ounce vodka, 1 fluid ounce dark rum, 1 fluid ounce peach schnapps, 1 fluid ounce orange juice, 1 fluid ounce cranberry juice	In a cocktail shaker, combine vodka, rum, peach liqueur, orange juice and cranberry juice. Shake well., Pour over ice in a tall glass and garnish with a slice of orange and a cherry.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	5 Cup Salad	https://www.allrecipes.com/recipe/230038/5-cup-salad/	4.7	310.0	10.0	300.0	Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.	1 cup mini marshmallows, 1 cup shredded coconut, 1 cup drained mandarin oranges, 1 cup drained pineapple chunks, 1 cup sour cream	Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.	157 kcal	19 g	13 mg	1 g	2 g	6 g	51 mg	15 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orangeade	https://www.allrecipes.com/recipe/228353/orangeade/	4.4	10.0	5.0	5.0	A refreshing 'ade' made with fresh-squeezed orange juice as well as lemon.	2 cups water, 1.5 cups white sugar, 6 cups water, 1.5 cups freshly squeezed orange juice, 0.33333334326744 cup freshly squeezed lemon juice	Bring 2 cups water and sugar to a boil in a small saucepan; cook at a boil for 3 minutes, stirring to dissolve sugar, and creating a simple syrup., Combine simple syrup, 6 cups water, orange juice, and lemon juice in a large pitcher; refrigerate until cold.	169 kcal	43 g	NaN	0 g	0 g	NaN	8 mg	42 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Recipes	Honey-Orange Glazed Ham	https://www.allrecipes.com/recipe/130274/honey-orange-glazed-ham/	4.8	130.0	10.0	120.0	Honey, orange juice, cinnamon, and cloves create a quick and easy ham glaze perfect for Thanksgiving, Christmas, or Easter.	2 tablespoons orange juice, 0.25 teaspoon ground cinnamon, 0.25 teaspoon ground cloves, 1 cup honey, 0.25 teaspoon almond extract, 1 (8 pound) fully cooked whole ham	Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired., Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.	416 kcal	12 g	85 mg	0 g	28 g	10 g	1942 mg	12 g	28 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Recipes	Classic Ham Glaze	https://www.allrecipes.com/recipe/220954/classic-ham-glaze/	4.8	5.0	5.0	NaN	Make this easy ham glaze with just brown sugar, honey, and orange juice to add that classic sweet and tangy coating to your baked holiday ham.	1 cup packed brown sugar, 0.5 cup orange juice, 0.5 cup honey	Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.	117 kcal	31 g	NaN	NaN	0 g	NaN	6 mg	30 g	NaN	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Recipes	Mama's Asian Chicken and Rice	https://www.allrecipes.com/recipe/214043/mamas-asian-chicken-and-rice/	4.5	60.0	15.0	45.0	Chunks of boneless chicken breast simmer with an Asian-inspired sweet, tangy orange sauce, and are served over hot cooked rice with a sprinkling of green onions.	0.33333334326744 cup warm water, 0.25 cup packed brown sugar, 2 tablespoons orange juice, 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon white vinegar, 4 cloves garlic, minced, 0.5 teaspoon crushed red pepper flakes, 0.25 teaspoon Chinese five-spice powder, 1 teaspoon grated orange peel, 2 tablespoons olive oil, 1.5 pounds skinless, boneless chicken breast halves, cubed, 2 cups water, 1 cup uncooked white rice, 2 teaspoons cornstarch, 2 tablespoons cold water, chopped green onions for garnish	In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined., Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally., While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm., Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.	347 kcal	38 g	69 mg	1 g	28 g	2 g	424 mg	11 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Recipes	Hot Spiced Christmas Wine	https://www.allrecipes.com/recipe/154602/hot-spiced-christmas-wine/	4.5	0.0	NaN	NaN	Mulled or spiced wine is served in many Western and Northern European countries as a part of winter celebrations. Warm your guests this winter with this wine spiced with orange, ginger, and cinnamon	2 oranges, 2 (750 milliliter) bottles red wine, 1 (750 milliliter) bottle white wine, 1 (3 inch) piece of fresh ginger, peeled and thinly sliced, 3 cinnamon sticks, 0.5 teaspoon ground cloves, 0.33333334326744 cup brown sugar, or to taste, 0.25 cup brandy	Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot., Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar., Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	12 servings	NaN	NaN
Africa	NaN	Orange Recipes	Beautiful Salad	https://www.allrecipes.com/recipe/73686/beautiful-salad/	4.8	10.0	10.0	NaN	A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.	8 cups baby spinach leaves, 0.5 medium red onion, sliced and separated into rings, 1 (11 ounce) can mandarin oranges, drained, 1.5 cups sweetened dried cranberries, 1 cup honey-roasted sliced almonds, 1 cup crumbled feta cheese, 1 cup balsamic vinaigrette salad dressing, or to taste	Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.	459 kcal	44 g	22 mg	6 g	10 g	6 g	811 mg	31 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Recipes	Rosa Marina Fruit Salad	https://www.allrecipes.com/recipe/233943/rosa-marina-fruit-salad/	4.6	540.0	15.0	15.0	Fruit salad gets a new twist with the addition of Rosa Marina, also known as orzo, pasta in this creamy fruit salad.	1 (16 ounce) package Rosa Marina (orzo) pasta, 2 (15 ounce) cans mandarin oranges, drained and juice reserved, 1 (16 ounce) can pineapple chunks, drained with juice reserved, 1 (16 ounce) can crushed pineapple, drained and juice reserved, 1 (4 ounce) jar maraschino cherries, drained and halved, 0.75 cup white sugar, 2 large eggs, 3 tablespoons all-purpose flour, 1 (16 ounce) container whipped topping (such as Cool Whip®)	Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo., Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes., Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.	196 kcal	35 g	16 mg	1 g	4 g	4 g	20 mg	19 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Recipes	Slow Cooker Tacos al Pastor	https://www.allrecipes.com/recipe/266022/slow-cooker-tacos-al-pastor/	5.0	450.0	30.0	420.0	Finally, tacos al pastor you can try at home: just cook the pork low and slow in a mixture of pineapple, orange juice, achiote, and 3 varieties of chiles.	0.66666668653488 large pineapple - peeled, cored, and chopped into small chunks, 1 small white onion, quartered, 1 chipotle peppers in adobo sauce, or more to taste, 2 dried guajillo chiles, stemmed and seeded, or more to taste, 1 dried chile de arbol pepper, stemmed and seeded, or more to taste, 3 cloves garlic, halved, 1 tablespoon minced fresh oregano, 0.5 cup orange juice, 2 tablespoons white vinegar, 2 tablespoons achiote powder, 2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon lime zest, or to taste, 0.5 teaspoon ground ancho chile powder, 0.25 teaspoon freshly ground black pepper, 1 (3 pound) boneless pork loin, cubed, 1 tablespoon canola oil, or more as needed, 20 (6 inch) corn tortillas, 0.5 cup diced fresh pineapple, 0.5 cup chopped fresh cilantro, 0.66666668653488 white onion, diced	Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well., Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done., Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco., Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.	398 kcal	43 g	65 mg	5 g	26 g	5 g	543 mg	15 g	14 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Marinated Pork Tenderloin	https://www.allrecipes.com/recipe/58941/orange-marinated-pork-tenderloin/	4.3	90.0	10.0	20.0	Simple roasted pork tenderloin with orange and rosemary sauce.	1 cup orange juice, 0.33333334326744 cup soy sauce, 2 tablespoons chopped fresh rosemary, 3 teaspoons minced garlic, 2 (3/4 pound) whole pork tenderloins, salt and freshly ground black pepper to taste	Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight., Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C)., Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.	190 kcal	9 g	73 mg	1 g	28 g	1 g	1261 mg	6 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Recipes	Party Punch V	https://www.allrecipes.com/recipe/32696/party-punch-v/	4.6	10.0	10.0	NaN	Pineapple juice, orange juice and ginger ale. This is fast and easy and good!	1 (12 fluid ounce) can frozen orange juice concentrate, 3 cups water, 1 (46 fluid ounce) can pineapple juice, 1 liter ginger ale	In a punch bowl, combine orange juice, water and pineapple juice; chill. Stir in ginger ale just before serving.	67 kcal	16 g	NaN	0 g	1 g	NaN	7 mg	14 g	0 g	0 g	24 servings	24 (4 ounce) servings	NaN
Africa	NaN	Orange Recipes	Orange Meringue Pie	https://www.allrecipes.com/recipe/165149/orange-meringue-pie/	4.5	110.0	20.0	30.0	A nice change from lemon meringue, the flavor comes from a generous amount of orange juice and orange zest as well as some segments of fresh orange.	1 (9 inch) unbaked pie crust, 0.75 cup sugar, 0.33333334326744 cup cornstarch, 1 pinch salt, 1 cup orange juice, 0.5 cup lemon juice, 0.25 cup water, 4 eggs, separated, 4 tablespoons butter or margarine, cut into pieces, 2 teaspoons grated orange zest, 0.5 cup diced orange segments, 0.5 cup white sugar, 0.25 teaspoon cream of tartar	Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more., In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool., When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust., Bake in preheated oven until meringue topping is golden brown, about 15 minutes.	365 kcal	53 g	108 mg	1 g	5 g	6 g	194 mg	36 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Recipes	POG Juice	https://www.allrecipes.com/recipe/272512/pog-juice/	4.7	5.0	5.0	NaN	POG juice is an acronym for passion fruit juice, orange juice, and guava nectar combined into an amazingly refreshing tropical drink! Serve well chilled.	6 cups passion fruit juice (such as Welch's®), 6 cups guava nectar (such as Goya®), 3 cups fresh squeezed orange juice	Combine passion fruit juice, guava nectar, and orange juice in a large glass pitcher and stir well. Chill until ready to serve.	141 kcal	35 g	NaN	1 g	1 g	0 g	9 mg	33 g	0 g	0 g	15 servings	NaN	NaN
Africa	NaN	Orange Recipes	Baked Orange-Glazed Chicken	https://www.allrecipes.com/recipe/229267/baked-orange-glazed-chicken/	3.8	50.0	10.0	40.0	A simple glaze made with orange juice, orange zest, and a touch of dry mustard turns plain chicken breasts into a tasty dish your whole family will love.	0.5 cup orange juice, 0.5 cup vegetable oil, 1 teaspoon grated orange zest, 1 teaspoon paprika, 1 teaspoon ground mustard, 1 teaspoon salt, 4 skinless, boneless chicken breast halves	Preheat oven to 350 degrees F (175 degrees C)., Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken., Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).	391 kcal	4 g	67 mg	0 g	25 g	5 g	640 mg	3 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Dipping Sauce for Coconut Shrimp	https://www.allrecipes.com/recipe/222567/orange-dipping-sauce-for-coconut-shrimp/	4.7	5.0	5.0	NaN	A sweet and tangy honey-mustard sauce with a hint of heat is the perfect quick accompaniment for coconut shrimp or chicken strips.	0.5 cup orange marmalade, 0.25 cup honey, 0.25 cup Dijon mustard, 4 drops hot pepper sauce (such as Tabasco®), or to taste	Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.	71 kcal	19 g	NaN	0 g	0 g	NaN	169 mg	17 g	NaN	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Fluff I	https://www.allrecipes.com/recipe/14251/orange-fluff-i/	4.5	65.0	5.0	NaN	Orange flavored gelatin is stirred into whipped topping and then folded into a bowl of cottage cheese, crushed pineapple and mandarin oranges. Even better when chilled for an hour.	2 (11 ounce) cans mandarin oranges, drained, 1 (15 ounce) can crushed pineapple, 1 pound cottage cheese, 2 (3 ounce) packages orange flavored Jell-O® mix, 1 (16 ounce) package frozen whipped topping, thawed	Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.	393 kcal	52 g	9 mg	1 g	10 g	14 g	327 mg	50 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Recipes	Portokalopita (Greek Orange Phyllo Cake)	https://www.allrecipes.com/recipe/262979/portokalopita-greek-orange-phyllo-cake/	4.6	145.0	25.0	60.0	Portokalopita is a moist, delicious Greek cake made with shredded phyllo dough, oranges, and Greek yogurt that is soaked with a homemade orange syrup after baking.	2 cups white sugar, 1.5 cups water, 1 teaspoon ground cinnamon, 1 orange, halved, 1 (16 ounce) package phyllo dough, 3 oranges, 5 eggs, 1 (7 ounce) container Greek yogurt, 0.75 cup olive oil, 0.5 cup white sugar, 1 tablespoon baking powder	Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil., Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges., Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices., Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.	465 kcal	68 g	81 mg	2 g	7 g	4 g	305 mg	47 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Loaf	https://www.allrecipes.com/recipe/6912/orange-loaf/	4.4	85.0	15.0	60.0	This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.	0.5 cup margarine, 1 cup white sugar, 2 eggs, 1 tablespoon grated orange zest, 0.5 cup fresh orange juice, 2 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.5 cup chopped walnuts, 0.5 cup orange juice, 0.25 cup white sugar	Stir together flour, baking powder, salt, and nuts., In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan., Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan., Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.	277 kcal	40 g	31 mg	1 g	4 g	2 g	278 mg	23 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Dream Punch	https://www.allrecipes.com/recipe/32364/orange-dream-punch/	4.8	15.0	15.0	NaN	This is the easiest punch recipe ever. It was a big hit at my sister's bridal shower. Simply pour ginger ale over orange sherbet and orange juice concentrate.	0.5 gallon orange sherbet, 1 (6 ounce) can frozen orange juice concentrate, 1 (2 liter) bottle ginger ale	Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.	34 kcal	8 g	NaN	0 g	0 g	NaN	8 mg	8 g	NaN	0 g	30 servings	30 (4 ounce) servings	NaN
Africa	NaN	Orange Recipes	Orange and Cinnamon Tequila Shot	https://www.allrecipes.com/recipe/222064/orange-and-cinnamon-tequila-shot/	4.7	5.0	5.0	NaN	This is a new twist on taking tequila shots. A pinch of cinnamon, a swig of tequila, and a bite of orange slice to commence your next celebration.	1 slice orange, seeds removed, 1 pinch ground cinnamon, or more to taste, 1 (1.5 fluid ounce) jigger tequila	Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.	106 kcal	3 g	NaN	1 g	0 g	NaN	1 mg	1 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	Apple Banana Smoothie	https://www.allrecipes.com/recipe/20610/apple-banana-smoothie/	4.1	5.0	5.0	NaN	Thick and healthy fruit drink with apple, banana and orange juice. The frozen banana takes the place of shaved ice and results in a smooth, creamy texture. Serve with dollop of whipped cream for added effect.	1 frozen bananas, peeled and chopped, 0.5 cup orange juice, 1 Gala apple, peeled, cored and chopped, 0.25 cup milk	In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.	132 kcal	31 g	2 mg	3 g	2 g	1 g	14 mg	21 g	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Recipes	Homemade Old Fashioned Mix	https://www.allrecipes.com/recipe/233524/homemade-old-fashioned-mix/	4.7	70.0	10.0	NaN	Make your own old fashioned cocktail mix in advance to save on time for your next cocktail party.	3 cups water, 3 cups white sugar, 3 clementine oranges, quartered, 5 maraschino cherries, or more to taste, 1 cinnamon stick, 2 tablespoons bitters, or to taste	Bring water and sugar to a boil in a saucepan; remove from heat. Stir oranges, cherries, and cinnamon stick into sugar mixture. Cover saucepan and steep for 1 hour., Remove fruit and cinnamon stick from mixture using a slotted spoon; stir in bitters.	66 kcal	16 g	NaN	0 g	NaN	NaN	1 mg	13 g	NaN	0 g	48 servings	NaN	NaN
Africa	NaN	Orange Recipes	Best Screwdriver	https://www.allrecipes.com/recipe/48276/best-screwdriver/	4.5	1.0	1.0	NaN	Ok, a screwdriver is simple enough, but oh wow, if you use the right ingredients... I use Grey Goose Vodka and premium pulp-free orange juice and it really makes a difference.	1 (1.5 fluid ounce) jigger good quality vodka, 6 fluid ounces pulp-free pure premium orange juice, ice cubes	Pour the orange juice into a glass with ice, then pour in the shot of vodka. Stir and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	Orange, Honey and Soy Chicken	https://www.allrecipes.com/recipe/230660/orange-honey-and-soy-chicken/	4.4	35.0	15.0	20.0	Chicken breast meat is flavored with orange, honey, and soy sauce in this easy dish that's great to serve with rice or other side dishes.	2 skinless, boneless chicken breast halves, diced, 2 oranges, juiced, 0.25 cup soy sauce, 0.25 cup honey, 1 tablespoon garlic paste, 1 tablespoon ginger paste, ground black pepper to taste	Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.	320 kcal	46 g	61 mg	1 g	26 g	1 g	2112 mg	42 g	3 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Recipes	Dry Brined Roasted Chicken	https://www.allrecipes.com/recipe/245410/dry-brined-roasted-chicken/	4.7	1590.0	10.0	120.0	This simple roasted chicken recipe uses the dry brine technique for a perfectly roasted bird with crisp, golden skin and juicy, flavorful meat.	1 whole chicken, 2 tablespoons salt, or as needed, 2 teaspoons grated orange zest, 1 teaspoon dried rosemary, 1 teaspoon dried thyme	Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish., Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days., Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken., Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.	161 kcal	0 g	72 mg	0 g	24 g	2 g	1816 mg	NaN	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Recipes	Carrot and Orange Juice	https://www.allrecipes.com/recipe/228901/carrot-and-orange-juice/	4.7	10.0	10.0	NaN	This quick, fresh, and delicious juice is loaded with carrots and oranges, and is a great way to start off your day!	2 pounds organic carrots, trimmed and scrubbed, 8 organic oranges, peeled	Press carrots and oranges through a juicer and into a large glass.	183 kcal	44 g	NaN	11 g	4 g	0 g	157 mg	29 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Creamsicle® Protein Shake	https://www.allrecipes.com/recipe/278529/orange-creamsicle-protein-shake/	4.8	5.0	5.0	NaN	Blend a whole orange with Greek yogurt, protein powder, and soy milk into this healthier shake version of a Creamsicle® you can enjoy for breakfast.	1 orange, zested and peeled, 1 cup soy milk, 1 (5.3 ounce) container plain Greek yogurt, 1 scoop vanilla protein powder, 5 ice cubes, 1 teaspoon vanilla extract	Combine orange segments, zest, soy milk, yogurt, protein powder, ice, and vanilla extract in a blender. Blend until smooth.	510 kcal	27 g	45 mg	2 g	54 g	9 g	433 mg	17 g	20 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Recipes	White Sangria	https://www.allrecipes.com/recipe/23537/white-sangria/	4.7	90.0	30.0	NaN	A wonderful punch made with white wine, mango and orange slices. Peach schnapps, cognac and ginger ale round out this summer party drink.	0.5 cup peach schnapps, 0.5 cup cognac, 0.25 cup white sugar, 4 oranges, sliced into rounds, 2 mangos, peeled and sliced, 4 (750 milliliter) bottles dry white wine, chilled, 1 liter ginger ale, chilled	In a pitcher, combine peach schnapps, cognac, sugar, sliced oranges and sliced mangos. Chill for at least an hour., Pour fruit mixture into a large punch bowl. Stir in white wine and ginger ale.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	32 servings	NaN	NaN
Africa	NaN	Orange Recipes	Luau Punch	https://www.allrecipes.com/recipe/20552/luau-punch/	4.7	10.0	10.0	NaN	Pineapple and orange juices with fizzy citrus soda.	1 (46 fluid ounce) can pineapple juice, 1 (6 ounce) can frozen orange juice concentrate, thawed, 2 liters lemon-lime flavored carbonated beverage	In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight., Let the punch start to thaw 2 hours before serving. Serve slushy.	182 kcal	45 g	NaN	0 g	1 g	NaN	24 mg	22 g	0 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Recipes	Golden Wedding Punch	https://www.allrecipes.com/recipe/32577/golden-wedding-punch/	4.8	20.0	20.0	NaN	A citrus and pineapple juice punch. This is decidedly different from your usual punch.	1 (12 fluid ounce) can frozen orange juice concentrate, 1 (46 fluid ounce) can sweetened pineapple juice, 1.75 cups lemon juice, 2 cups white sugar, 1 gallon water	In a 2 gallon punch bowl, combine orange juice concentrate, pineapple juice, lemon juice and sugar. Stir in water.	76 kcal	19 g	NaN	0 g	0 g	NaN	4 mg	13 g	NaN	0 g	40 servings	NaN	NaN
Africa	NaN	Orange Recipes	Mandarin Orange Chicken	https://www.allrecipes.com/recipe/48215/mandarin-orange-chicken/	4.1	45.0	20.0	25.0	Chicken breast halves are sauteed in hoisin sauce and orange juice with mandarin orange slices, green onions, and cashews. Serve over rice.	0.25 cup all-purpose flour, 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness, 2 tablespoons olive oil, 2 tablespoons butter, 0.33333334326744 cup hoisin sauce, 0.33333334326744 cup orange juice, 1 (11 ounce) can mandarin oranges, drained, 1 tablespoon chopped green onions, 0.25 cup chopped cashews	Place flour in a small bowl. Dredge chicken in the flour to lightly coat., Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm., Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.	403 kcal	28 g	84 mg	2 g	31 g	6 g	519 mg	15 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Pork	https://www.allrecipes.com/recipe/40604/orange-pork/	4.2	20.0	10.0	10.0	Boneless pork chops are browned, then covered with a thickened orange sauce.	1 tablespoon vegetable oil, 1 pound boneless pork chops, 0.66666668653488 cup orange juice, 0.25 cup soy sauce, 1.5 tablespoons white sugar, 2 teaspoons water, 1 teaspoon cornstarch	Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.	78 kcal	11 g	NaN	0 g	1 g	1 g	902 mg	8 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Recipes	Cranberry-Orange Muffins	https://www.allrecipes.com/recipe/277335/cranberry-orange-muffins/	4.6	55.0	15.0	15.0	More tart than sweet, these cranberry-orange muffins are big on flavor--those with a sweet tooth will appreciate the glaze but the muffins are still delicious without it.	2 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1.3333333730698 cups fresh cranberries, 0.75 cup orange juice, 0.5 cup white sugar, 0.33333334326744 cup butter, melted, cooled, 1 egg, 1 orange, zested, 1 cup powdered sugar, 1 tablespoon orange juice, or more as needed, 1 pinch grated orange zest	Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners., Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries., Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups., Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes., Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.	213 kcal	38 g	27 mg	1 g	3 g	3 g	232 mg	21 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Recipes	Nectarine Sunshine Smoothie	https://www.allrecipes.com/recipe/214990/nectarine-sunshine-smoothie/	4.6	30.0	10.0	NaN	Enjoy the brief, sweet season of fresh nectarines with this delicious smoothie.	2 large nectarines, pitted and quartered, 1 banana, cut into pieces and frozen, 1 large orange, peeled and quartered, 1 cup vanilla yogurt, 1 cup orange juice, 1 tablespoon honey	Place the nectarines, frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a blender, and blend until smooth.	184 kcal	41 g	3 mg	4 g	5 g	1 g	42 mg	33 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Recipes	Mandarin Orange Watergate Salad	https://www.allrecipes.com/recipe/230173/mandarin-orange-watergate-salad/	4.5	135.0	15.0	NaN	Mandarin oranges and maraschino cherries give this creamy Watergate salad a burst of color and flavor perfect for the holiday table.	2 (16 ounce) cans crushed pineapple, drained, 2 (15 ounce) cans mandarin oranges, drained, 2 (8 ounce) containers whipped topping (such as Cool Whip®), 1.5 (10.5 ounce) packages miniature marshmallows, 1 (4 ounce) jar maraschino cherries, sliced, 0.5 (3.5 ounce) package shredded coconut	Mix pineapple, mandarin oranges, whipped topping, marshmallows, cherries, and coconut together in a bowl. Chill in refrigerator for 2 hours for flavors to blend.	347 kcal	62 g	NaN	2 g	1 g	10 g	88 mg	47 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Recipes	Orange Scones with Orange Glaze	https://www.allrecipes.com/recipe/268348/orange-scones-with-orange-glaze/	4.6	30.0	15.0	10.0	These scones bursting with refreshing orange flavor are dunked in a sweet orange glaze while still warm.	cooking spray, 1.3333333730698 cups all-purpose flour, 2 tablespoons white sugar, divided, 0.5 teaspoon baking soda, 0.25 teaspoon baking powder, 0.25 teaspoon salt, 0.5 stick cold unsalted butter, cubed, 2.5 tablespoons orange zest, 6 tablespoons orange juice, 1 medium egg, 1.5 tablespoons white vinegar, 1 tablespoon milk, or as needed, 0.5 cup confectioners' sugar, 2 tablespoons confectioners' sugar, 4 teaspoons orange juice, 1 tablespoon orange zest	Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray., Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest., Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky., Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar., Bake in the preheated oven until golden brown, about 10 minutes., Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest., Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.	196 kcal	31 g	39 mg	1 g	3 g	4 g	178 mg	14 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Citrus and Pomegranate Salad	https://www.allrecipes.com/recipe/8516197/citrus-and-pomegranate-salad/	NaN	15.0	15.0	NaN	Sweet oranges, tangerines, ruby grapefruits, and pomegranate arils make a lovely salad for any time of day, or any occasion.	2 pink or ruby-red grapefruits, 2 navel oranges, 4 tangerines, 0.5 cup pomegranate arils, 0.5 cup sour cream, 0.25 cup frozen lemonade concentrate, undiluted, fresh mint sprigs for garnish (optional)	Peel grapefruits, oranges, and tangerines with a serrated edge knife, being careful to remove the white pith., Slice all citrus fruit crossways and remove any seeds. Evenly distribute slices amongst 4 salad plates. Sprinkle pomegranate arils evenly over each salad., Stir together sour cream and undiluted lemonade concentrate in a small bowl for the dressing until smooth. Drizzle dressing over each salad. Garnish with mint sprigs.	225 kcal	43 g	13 mg	4 g	3 g	4 g	18 mg	NaN	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Awesome Turkey Giblet Stock	https://www.allrecipes.com/recipe/13650/awesome-turkey-giblet-stock/	4.7	110.0	15.0	95.0	This turkey neck stock is easy to make on the stovetop with giblets, veggies, spices, and citrus zest for a tasty gravy or moistener for stuffing.	6 cups water, 1 neck, giblets, and liver from a turkey, 1 onion, quartered, 1 stalk celery, sliced, 1 carrot, sliced, 2 tangerines, zested, 1 teaspoon whole black peppercorns, 1 bay leaf	Combine water, turkey neck, giblets (excluding liver), onion, celery, carrot, zest, peppercorns, and bay leaf in a large saucepan. Bring to a boil. Reduce heat and simmer for 1 hour, skimming froth occasionally. Add liver and continue cooking at a bare simmer for 30 minutes more., Strain stock through a fine sieve into a large bowl. Reserve liver for another use. Reserve neck and remaining giblets for gravy. There should be about 3 cups stock. If there is more, return stock to the pan and simmer until reduced to about 3 cups. If there is less, add enough water to measure about 3 cups.	407 kcal	27 g	688 mg	6 g	50 g	3 g	335 mg	8 g	11 g	0 g	1 serving	NaN	NaN
Africa	NaN	Tangerine Recipes	Greek Traditional Turkey with Chestnut and Pine Nut Stuffing	https://www.allrecipes.com/recipe/78393/greek-traditional-turkey-with-chestnut-and-pine-nut-stuffing/	4.7	285.0	30.0	255.0	This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.	1 cup chestnuts, 0.66666668653488 cup butter, 0.25 cup orange juice, 0.25 cup tangerine juice, 0.66666668653488 cup lemon juice, 1 (10 pound) whole turkey, salt and ground black pepper to taste, 0.5 pound ground beef, 0.5 pound ground pork, 0.25 cup chopped onion, 0.5 cup uncooked instant rice, 0.25 cup pine nuts, 0.25 cup raisins, 0.33333334326744 cup butter, 0.5 cup chicken broth, 2 tablespoons brandy, 1 teaspoon salt, 0.5 teaspoon ground black pepper	Preheat oven to 325 degrees F (165 degrees C)., Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop., Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper., In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine., Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).	930 kcal	22 g	322 mg	1 g	86 g	20 g	572 mg	5 g	52 g	0 g	12 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Vicki's Tangerine Martini	https://www.allrecipes.com/recipe/230548/vickis-tangerine-martini/	4.7	10.0	10.0	NaN	Use winter's crop of fresh tangerines to make this sweet and tangy martini.	ice, 3 fluid ounces freshly squeezed tangerine juice, 1.5 fluid ounces vodka, 1 teaspoon orange-flavored liqueur (such as Cointreau®)	Place ice in a martini shaker and pour tangerine juice, vodka, and orange liqueur over ice. Cover, shake vigorously, and pour into a martini glass.	154 kcal	12 g	NaN	0 g	1 g	NaN	9 mg	11 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Tangerine Recipes	Cucumber Water	https://www.allrecipes.com/recipe/257391/cucumber-water/	4.3	70.0	10.0	NaN	This refreshing water flavored with cucumber, tangerines, and fresh thyme sprigs will keep you hydrated during the long summer months.	22 fluid ounces water, 4 slices tangerine, 5 slices cucumber, 2 sprigs thyme	Combine water, tangerine slices, cucumber slices, and thyme sprigs in a 32-ounce mason jar or pitcher. Stir gently., Cover and refrigerate for at least 1 hour before serving.	21 kcal	5 g	NaN	2 g	1 g	0 g	7 mg	1 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Dragon Fruit Shake	https://www.allrecipes.com/recipe/154950/dragon-fruit-shake/	4.0	10.0	10.0	NaN	Dragon fruit (also known as pitaya) is joined by fresh tangerine and basil in this refreshing Vietnamese drink.	1 dragon fruit (pitaya), 2 tangerines, peeled and segmented, 1 lime, juiced, 4 leaves fresh basil, 2 tablespoons brown sugar, 1 cup sparkling mineral water, chilled, 1 cup crushed ice	Cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. Place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. Puree until smooth. Stir in the crushed ice, and pour into glasses. Garnish with the reserved dragon fruit slices to serve.	149 kcal	40 g	NaN	3 g	1 g	1 g	7 mg	23 g	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Mango Tango Sorbet	https://www.allrecipes.com/recipe/214822/mango-tango-sorbet/	4.0	315.0	15.0	NaN	This combination of whole fruit, juices, and citrus zests can easily be made sugar-free.	2 mangos - peeled, seeded and diced, 1 cup white sugar, 1 lime, juiced and zested, 1 orange, juiced and zested, 2 cups tangerine juice	Place the mango pieces and sugar into a blender. Puree until smooth. Add the lime and orange zest and juices along with the tangerine juice. Puree until evenly blended. Pour into a container, and refrigerate at least 1 hour, preferably overnight., Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.	256 kcal	66 g	NaN	3 g	1 g	0 g	3 mg	62 g	0 g	0 g	5 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Orange Creamsicle Candied Pecans	https://www.allrecipes.com/recipe/230556/orange-creamsicle-candied-pecans/	4.8	50.0	20.0	30.0	Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.	2 large egg whites, 1 teaspoon water, 1 teaspoon orange extract, 0.5 teaspoon vanilla extract, 1.5 teaspoons orange-flavored liqueur (such as Grand Marnier®), 1.5 teaspoons coffee-flavored liqueur (such as Kahlua®), 1 cup white sugar, 1 teaspoon ground cinnamon, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 1 teaspoon finely chopped fresh rosemary, 1 tangerine, finely zested, 1 pound shelled pecan halves	Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet., Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute., Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet., Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.	403 kcal	27 g	NaN	5 g	5 g	3 g	128 mg	22 g	33 g	0 g	10 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Citrus Salad	https://www.allrecipes.com/recipe/86805/citrus-salad/	3.2	25.0	25.0	NaN	Fresh summer fruit and lettuce salad made fast and easy.	1 lime - zested, peeled, and sliced, 1 mandarin orange (tangerine) - zested, peeled, and sectioned, 1 navel orange, peeled and sectioned, 1 grapefruit, peeled and sectioned, 1 bulb shallots, diced, 1 tablespoon lemon juice, 1 tablespoon olive oil, 0.5 teaspoon salt, 1 head romaine lettuce, torn	Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.	117 kcal	22 g	NaN	5 g	3 g	1 g	300 mg	13 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Cute Cranberry Tangerine Muffins	https://www.allrecipes.com/recipe/230989/cute-cranberry-tangerine-muffins/	4.6	60.0	15.0	25.0	Those easy-peel little tangerines in the orange net bags are just begging to be made into tasty muffins flavored with cranberries.	1 cup dried cranberries, 0.25 cup fresh tangerine juice, 2 cups unbleached all-purpose flour, 2 teaspoons baking powder, 0.25 teaspoon salt, 0.5 cup unsalted butter, softened, 2 tablespoons tangerine zest, 1 cup white sugar, 2 large eggs, 0.5 cup milk, 1 teaspoon white sugar, divided	Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners., Simmer dried cranberries and tangerine juice in a small saucepan over medium heat; remove pan from heat and set aside to cool., Whisk flour, baking powder, and salt into a bowl. Mix butter, tangerine zest, and 1 cup sugar in a separate large bowl, using an electric mixer, until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl and beat eggs into butter mixture, one at a time, until thoroughly combined., Gently fold flour mixture into the butter mixture, alternating with milk in two additions, until batter is just mixed. Fold cranberries and juice into batter. Pour batter into prepared muffin cups and top with 1 teaspoon sugar., Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack.	260 kcal	43 g	52 mg	1 g	4 g	5 g	147 mg	25 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Tangerine-Cranberry Sauce	https://www.allrecipes.com/recipe/235619/tangerine-cranberry-sauce/	4.3	20.0	5.0	15.0	Tangerine sauce and zest lends a citrus-y sweetness to the holiday staple cranberry relish in this simple recipe.	1 (12 ounce) package fresh or frozen cranberries, 0.75 cup confectioners' sugar, or more to taste, 1 tangerine, juiced, 1 tangerine, zested and juiced, 0.5 teaspoon ground cinnamon	Stir cranberries, confectioners' sugar, tangerine juice, tangerine zest, and cinnamon together in a non-stick saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and simmer until the cranberries pop and the mixture thickens, 15 to 20 minutes. Crush any remaining whole cranberries against the sides of the saucepan with a spatula to burst.	94 kcal	24 g	NaN	3 g	0 g	NaN	2 mg	19 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Tangerine Spritz	https://www.allrecipes.com/recipe/8338300/tangerine-spritz/	NaN	15.0	15.0	NaN	A mixture of Aperol, Lillet Blanc, tangerine juice, and club soda, this fun tangerine cocktail makes the perfect party drink.	1.5 cups freshly squeezed tangerine juice, 0.75 cup Lillet blanc, 0.5 cup Aperol (bitter orange aperitif), ice as needed, 1.5 cups club soda, chilled, 6 slices tangerine, 6 kumquats, halved	Stir together tangerine juice, Lillet Blanc, and Aperol in a pitcher. Chill until ready to serve., Fill 6 wine glasses with ice. Divide tangerine juice mixture among glasses and top each with 1/4 cup club soda. Garnish each glass with a tangerine slice and a kumquat.	111 kcal	18 g	NaN	0 g	0 g	NaN	4 mg	NaN	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Crisp Apples with Citrus Dressing	https://www.allrecipes.com/recipe/230987/crisp-apples-with-citrus-dressing/	4.6	10.0	10.0	NaN	Winter's apples and tangerines form the basis for this simple fruit salad you can toss together in minutes.	1 apple, cored and cut into chunks, 2 tangerines, juiced - divided, 1 tablespoon sour cream, 1 tablespoon mayonnaise, 1 teaspoon white sugar, or more to taste, 1 pinch salt	Toss apple chunks in a bowl with 2 teaspoons tangerine juice. Whisk remaining tangerine juice, sour cream, mayonnaise, sugar, and salt in a bowl until sugar and salt have dissolved. Pour dressing over apple and toss.	258 kcal	34 g	12 mg	4 g	1 g	4 g	88 mg	28 g	14 g	0 g	1 serving	NaN	NaN
Africa	NaN	Tangerine Recipes	Whole30® Thai Stir Fry	https://www.allrecipes.com/recipe/244255/whole30-thai-stir-fry/	4.2	55.0	20.0	35.0	This chicken and vegetable stir fry is flavored with a refreshing Thai-inspired sauce and fits into a paleo, gluten-free, and Whole30® lifestyle.	0.5 onion, minced, 0.5 cup water, 0.5 cup tangerine juice, 0.33333334326744 cup coconut aminos (soy-free seasoning sauce), 0.33333334326744 cup coconut oil, 4 green onions, sliced into rounds, 2 cloves garlic, minced, 1 (1 inch) piece fresh ginger, minced, 1 teaspoon vinegar, salt and ground black pepper to taste, 2 pounds boneless chicken breast, cut into cubes, 1 cup string beans, trimmed, or to taste, 1 cup chopped broccoli, 0.25 cup ghee (clarified butter), 1 (8 ounce) package fresh mushrooms, sliced, 0.5 onion, sliced, 2 tablespoons coconut oil, 3 zucchini, spiralized, 2 carrots, shredded	Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken., Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl., Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet., Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture., Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture., Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.	467 kcal	17 g	108 mg	3 g	35 g	21 g	552 mg	6 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Tangerine Recipes	Mild Thai Beef with a Tangerine Sauce	https://www.allrecipes.com/recipe/188545/mild-thai-beef-with-a-tangerine-sauce/	4.3	45.0	20.0	25.0	Hoisin sauce lends a sweet flavor to this mild beef and vegetable stir-fry.	1 (8 ounce) package dry Chinese noodles, 0.25 cup hoisin sauce, 0.25 cup dry sherry, 1 teaspoon tangerine zest, 0.25 teaspoon ground ginger, 4 teaspoons vegetable oil, 1 pound flank beef steak, cut diagonally into 2 inch strips, 2 teaspoons vegetable oil, 0.5 small butternut squash - peeled, seeded, and thinly sliced, 1 cup sliced fresh mushrooms, 1 large red onion, cut into 2 inch strips, 3 cups cabbage, thinly sliced, 1 tangerine, sectioned and seeded	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside., Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl., Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef., Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes., Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.	506 kcal	79 g	26 mg	14 g	24 g	3 g	392 mg	14 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Frog Eye Salad	https://www.allrecipes.com/recipe/14439/frog-eye-salad/	4.6	575.0	15.0	20.0	This frog eye salad is a sweet pasta salad with crushed pineapple, Mandarin oranges, coconut, and mini marshmallows in a creamy pineapple dressing.	1.75 cups unsweetened pineapple juice, 1 cup white sugar, 2 eggs, beaten, 2 tablespoons all-purpose flour, 2.5 teaspoons salt, divided, 1 tablespoon lemon juice, 1 tablespoon vegetable oil, 1 (16 ounce) package acini di pepe pasta, 3 (11 ounce) cans mandarin oranges, drained, 2 (20 ounce) cans pineapple tidbits, drained, 1 (20 ounce) can crushed pineapple, drained, 1 (8 ounce) container frozen whipped topping, thawed, 1 cup miniature marshmallows, 1 cup shredded coconut	Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour., Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water., Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight., Before serving, add marshmallows and coconut; toss and serve.	581 kcal	114 g	37 mg	4 g	9 g	7 g	648 mg	75 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Mandarin Orange Cake	https://www.allrecipes.com/recipe/8101/mandarin-orange-cake-i/	4.6	110.0	20.0	60.0	This mandarin orange cake is deliciously easy to make with yellow cake mix and canned mandarin oranges. Even better with a creamy pineapple frosting!	1 (15.25 ounce) package yellow cake mix, 1 (11 ounce) can mandarin orange segments, 4 large eggs, 1 cup vegetable oil, 1 (20 ounce) can crushed pineapple with juice, 1 (8 ounce) container frozen whipped topping, thawed, 1 (3.5 ounce) package instant vanilla pudding mix	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan., Combine cake mix, mandarin oranges with juice, eggs, and oil in a large bowl; beat with an electric mixer until smooth. Pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set aside to cool for at least 30 minutes., Beat pineapple with juice, whipped topping, and dry pudding mix together in a large bowl until blended. Spread on cooled cake.	337 kcal	38 g	42 mg	1 g	3 g	5 g	287 mg	27 g	20 g	0 g	18 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Gelatin Salad	https://www.allrecipes.com/recipe/14465/orange-gelatin-salad/	4.7	40.0	10.0	NaN	An easy orange Jell-O recipe. This is a classic, delicious spin on fruit salad with oranges, pineapple, cottage cheese, whipped topping and Jell-O.	1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 1 (6 ounce) package orange flavored Jell-O® mix, 16 ounces cottage cheese, 8 ounces frozen whipped topping, thawed	Combine oranges, pineapple, and gelatin mix in a mixing bowl. Mix well and chill for 30 minutes., Add cottage cheese to the fruit mixture; stir to combine., Gently fold in whipped topping; chill and serve.	289 kcal	41 g	10 mg	1 g	10 g	7 g	350 mg	35 g	8 g	0 g	7 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Pistachio Fluff Fruit Salad	https://www.allrecipes.com/recipe/14185/pistachio-fluff-fruit-salad/	4.7	10.0	10.0	NaN	This easy fruit salad recipe with cool whip features pistachio fluff made with pudding and whipped topping mixed with bananas, oranges, and pineapple.	1 (3 ounce) package instant pistachio pudding mix, 1 (20 ounce) can crushed pineapple with juice, 1 (12 ounce) container frozen whipped topping, thawed, 2 large bananas, sliced, 2 cups miniature marshmallows, 1 (15.25 ounce) can fruit cocktail, drained, 1 (11 ounce) can mandarin oranges, drained	Dump instant pudding into a large mixing bowl. Add pineapple with juice; mix well. Stir in whipped topping until combined., Add bananas, marshmallows, fruit cocktail, and mandarin oranges; mix until incorporated. Cover and refrigerate until thoroughly chilled.	381 kcal	68 g	NaN	3 g	2 g	11 g	231 mg	NaN	13 g	0 g	7 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Pig Pickin' Cake	https://www.allrecipes.com/recipe/8043/pig-pickin-cake/	4.8	45.0	20.0	25.0	Pig pickin' cake is a wonderful dessert that's easy to make using box mix. Three layers of cake get topped with frozen whipped topping and pineapple.	1 (15.25 ounce) package yellow cake mix, 1 (11 ounce) can mandarin oranges, juice reserved, 4 large eggs, 0.25 cup vegetable oil, 1 (16 ounce) package frozen whipped topping, thawed, 1 (15 ounce) can crushed pineapple, drained, 1 (3.5 ounce) package instant vanilla pudding mix	Preheat the oven to 350 degrees F (175 degrees C)., Prepare the cake: Mix together cake mix, oranges with juice, eggs, and oil. Pour batter into three greased and floured 8-inch round pans. Layers will be thin., Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks., Make the frosting: Mix together whipped topping, crushed pineapple, and instant pudding mix., Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat.	524 kcal	71 g	75 mg	1 g	6 g	12 g	523 mg	51 g	25 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Cookie Salad I	https://www.allrecipes.com/recipe/18486/cookie-salad-i/	4.7	10.0	10.0	NaN	This is my mom's recipe, and it is delicious! It can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping. Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.	2 (3.4 ounce) packages instant vanilla pudding mix, 2 cups buttermilk, 12 ounces frozen whipped topping, thawed, 1 (20 ounce) can pineapple chunks, drained, 2 (11 ounce) cans mandarin oranges, drained, 0.5 (11.5 ounce) package fudge stripe cookies	In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.	500 kcal	73 g	5 mg	2 g	7 g	17 g	291 mg	61 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Auntie Midge's Hawaiian Salad	https://www.allrecipes.com/recipe/240617/auntie-midges-hawaiian-salad/	4.7	245.0	5.0	NaN	This family recipe for Hawaiian salad is made with three types of canned fruit, a bag of mini marshmallows, and sour cream to bind it all together.	1 (30 ounce) can fruit cocktail, drained thoroughly, 1 (20 ounce) can pineapple chunks, drained thoroughly, 1 (8 ounce) can mandarin oranges, drained thoroughly, 1 (10.5 ounce) package miniature marshmallows, 1 (24 ounce) container sour cream	Mix fruit cocktail, pineapple chunks, mandarin oranges, and marshmallows together in a large bowl. Add sour cream and stir until fruit is completely coated. Cover and refrigerate for 4 to 8 hours before serving.	333 kcal	48 g	30 mg	2 g	3 g	9 g	78 mg	37 g	14 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Ambrosia Fruit Salad	https://www.allrecipes.com/recipe/16123/ambrosia-fruit-salad/	4.3	45.0	10.0	NaN	Shredded coconut and chunks of pineapple, mandarin oranges, marshmallows, pecans and fruit cocktail are folded into whipped topping and chilled. Top with maraschino cherries when serving.	1 (8 ounce) container frozen whipped topping, thawed, 2.5 cups shredded coconut, 0.5 cup chopped walnuts, 1 (8 ounce) can fruit cocktail, drained, 1 (8 ounce) can pineapple chunks, drained, 1 (11 ounce) can mandarin oranges, drained, 3 cups miniature marshmallows, 1 (10 ounce) jar maraschino cherries, drained, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon	In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.	274 kcal	41 g	NaN	3 g	2 g	9 g	62 mg	24 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Beautiful Salad	https://www.allrecipes.com/recipe/73686/beautiful-salad/	4.8	10.0	10.0	NaN	A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.	8 cups baby spinach leaves, 0.5 medium red onion, sliced and separated into rings, 1 (11 ounce) can mandarin oranges, drained, 1.5 cups sweetened dried cranberries, 1 cup honey-roasted sliced almonds, 1 cup crumbled feta cheese, 1 cup balsamic vinaigrette salad dressing, or to taste	Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.	459 kcal	44 g	22 mg	6 g	10 g	6 g	811 mg	31 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Rosa Marina Fruit Salad	https://www.allrecipes.com/recipe/233943/rosa-marina-fruit-salad/	4.6	540.0	15.0	15.0	Fruit salad gets a new twist with the addition of Rosa Marina, also known as orzo, pasta in this creamy fruit salad.	1 (16 ounce) package Rosa Marina (orzo) pasta, 2 (15 ounce) cans mandarin oranges, drained and juice reserved, 1 (16 ounce) can pineapple chunks, drained with juice reserved, 1 (16 ounce) can crushed pineapple, drained and juice reserved, 1 (4 ounce) jar maraschino cherries, drained and halved, 0.75 cup white sugar, 2 large eggs, 3 tablespoons all-purpose flour, 1 (16 ounce) container whipped topping (such as Cool Whip®)	Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo., Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes., Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.	196 kcal	35 g	16 mg	1 g	4 g	4 g	20 mg	19 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Million Dollar Cake	https://www.allrecipes.com/recipe/7903/million-dollar-cake/	4.7	595.0	30.0	25.0	A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.	1 (18.25 ounce) package yellow cake mix, 8 ounces cream cheese, 1.5 cups confectioners' sugar, 1 (20 ounce) can crushed pineapple with juice, 2 (8 ounce) cans mandarin oranges, drained, 1 (3.5 ounce) package instant vanilla pudding mix, 1 (8 ounce) container frozen whipped topping, thawed	Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers., In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping., Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.	452 kcal	74 g	22 mg	1 g	4 g	9 g	465 mg	56 g	16 g	0 g	12 servings	1 (8 or 9 inch) layer cake	NaN
Africa	NaN	Mandarin Orange Recipes	Mandarin Almond Salad	https://www.allrecipes.com/recipe/15034/mandarin-almond-salad/	4.6	40.0	20.0	10.0	Romaine, Mandarin oranges and green onions are coated with a sweet, sour and peppery dressing and then sprinkled with lovely sugared almonds.	1 head romaine lettuce - rinsed, dried and chopped, 2 (11 ounce) cans mandarin oranges, drained, 6 green onions, thinly sliced, 2 tablespoons white sugar, 0.5 cup sliced almonds, 0.25 cup red wine vinegar, 0.5 cup olive oil, 1 tablespoon white sugar, 0.125 teaspoon crushed red pepper flakes, ground black pepper to taste	In a large bowl, combine the romaine lettuce, oranges and green onions., Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes., Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved., Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.	235 kcal	20 g	NaN	2 g	2 g	2 g	12 mg	17 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Fluff I	https://www.allrecipes.com/recipe/14251/orange-fluff-i/	4.5	65.0	5.0	NaN	Orange flavored gelatin is stirred into whipped topping and then folded into a bowl of cottage cheese, crushed pineapple and mandarin oranges. Even better when chilled for an hour.	2 (11 ounce) cans mandarin oranges, drained, 1 (15 ounce) can crushed pineapple, 1 pound cottage cheese, 2 (3 ounce) packages orange flavored Jell-O® mix, 1 (16 ounce) package frozen whipped topping, thawed	Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.	393 kcal	52 g	9 mg	1 g	10 g	14 g	327 mg	50 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	The Perfect Sunday Brunch Spinach Salad	https://www.allrecipes.com/recipe/214906/the-perfect-sunday-brunch-spinach-salad/	4.9	10.0	10.0	NaN	Baby spinach is topped with a colorful array of fruit in this easy salad.	2 (10 ounce) bags baby spinach, 2 bananas, sliced, 12 fresh strawberries, sliced, 1 (10 ounce) can mandarin oranges, drained, 0.5 cup dried cranberries, 0.5 cup pine nuts, 1 cup poppy seed salad dressing	Place spinach in a large bowl. Arrange bananas, strawberries, mandarin oranges, cranberries, and pine nuts on top. Toss with poppy seed dressing before serving.	292 kcal	30 g	11 mg	4 g	5 g	2 g	271 mg	20 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Quick Sunshine Cake	https://www.allrecipes.com/recipe/7318/quick-sunshine-cake/	4.8	0.0	NaN	NaN	This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.	1 (18.25 ounce) package moist yellow cake mix, 4 eggs, 0.5 cup vegetable oil, 1 (11 ounce) can mandarin oranges, juice reserved, 1 (16 ounce) package frozen whipped topping, thawed, 1 (5 ounce) package instant vanilla pudding mix, 1 (20 ounce) can crushed pineapple with juice	Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan., Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack., While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.	331 kcal	43 g	42 mg	1 g	3 g	7 g	324 mg	31 g	17 g	0 g	18 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Heavenly Pink Salad	https://www.allrecipes.com/recipe/14484/heavenly-pink-salad/	4.6	130.0	10.0	NaN	This terrific salad is a keeper. It 's pretty, makes a bunch, and tastes wonderful. There 's cherry pie filling, condensed milk, pineapple, oranges, coconut, whipped topping and crushed pecans.	1 (21 ounce) can cherry pie filling, 1 (14 ounce) can sweetened condensed milk, 1 (11 ounce) can mandarin oranges, drained, 1 (15 ounce) can crushed pineapple, 1 cup shredded coconut, 2 cups miniature marshmallows, 1 (16 ounce) package frozen whipped topping, thawed	Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping., Chill for several hours and top with crushed pecans if desired.	373 kcal	60 g	11 mg	1 g	4 g	12 g	86 mg	42 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Mandarin Orange Chicken	https://www.allrecipes.com/recipe/48215/mandarin-orange-chicken/	4.1	45.0	20.0	25.0	Chicken breast halves are sauteed in hoisin sauce and orange juice with mandarin orange slices, green onions, and cashews. Serve over rice.	0.25 cup all-purpose flour, 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness, 2 tablespoons olive oil, 2 tablespoons butter, 0.33333334326744 cup hoisin sauce, 0.33333334326744 cup orange juice, 1 (11 ounce) can mandarin oranges, drained, 1 tablespoon chopped green onions, 0.25 cup chopped cashews	Place flour in a small bowl. Dredge chicken in the flour to lightly coat., Heat olive oil and butter in a medium skillet over medium heat, and saute the chicken breasts until no longer pink and juices run clear. Set aside, and keep warm., Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. Mix in mandarin oranges, green onions, and cashews, Return chicken to the skillet. Continue cooking until all ingredients are heated through.	403 kcal	28 g	84 mg	2 g	31 g	6 g	519 mg	15 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Fruit Salad	https://www.allrecipes.com/recipe/13721/fruit-salad/	4.7	0.0	NaN	NaN	Sour cream binds this salad of pineapple chunks, maraschino cherries, and mandarin orange slices with miniature marshmallows. Serve with a Thanksgiving dinner or as a dessert.	1 (20 ounce) can pineapple chunks, drained, 2 (11 ounce) cans mandarin oranges, drained, 1 (10 ounce) jar maraschino cherries, halved, 1 (16 ounce) package miniature marshmallows, 1 (16 ounce) container sour cream	In a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. Chill and serve.	431 kcal	81 g	25 mg	2 g	3 g	8 g	82 mg	53 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Coconut Ambrosia Salad	https://www.allrecipes.com/recipe/14464/coconut-ambrosia-salad/	4.6	70.0	10.0	NaN	There 'll be twelve happy people at your table when you spoon us this delightful salad/dessert, made with Mandarin oranges, pineapple, whipped topping, coconut, marshmallows and, of course, maraschino cherries.	1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 3.5 cups frozen whipped topping, thawed, 2 cups shredded coconut, 2 cups miniature marshmallows, 0.5 cup milk, 1 cup maraschino cherries	In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk., Mix together well and chill 1 hour before serving. Garnish with cherries.	195 kcal	31 g	1 mg	2 g	1 g	7 g	48 mg	18 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Moist Cranberry Orange Bread	https://www.allrecipes.com/recipe/231463/moist-cranberry-orange-bread/	4.5	60.0	20.0	40.0	Mandarin oranges and whole cranberries keep this moist quick bread tangy and sweet.	2.75 cups all-purpose flour, 1.75 cups white sugar, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.25 teaspoon baking soda, 0.5 cup butter, melted, 2 cups fresh cranberries, 1 cup mandarin oranges, drained, 2 eggs, 0.75 cup milk, 0.75 cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 1 tablespoon white sugar	Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan., Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture., Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar., Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.	429 kcal	70 g	71 mg	2 g	6 g	9 g	344 mg	40 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Ambrosia Salad with Fruit Cocktail	https://www.allrecipes.com/recipe/277214/ambrosia-salad-with-fruit-cocktail/	4.0	15.0	15.0	NaN	Fruit cocktail finds its home in this ambrosia salad with peaches, pineapple, mandarin oranges, and a cream cheese-Cool Whip.	2 (15.25 ounce) cans fruit cocktail, 1 (16 ounce) can sliced peaches in juice, 1 (16 ounce) can pineapple chunks in juice, 1 (12 ounce) can mandarin oranges in juice, 1 (8 ounce) package cream cheese, softened, 2 tablespoons milk, or as needed, 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed, 1 cup sweetened flaked coconut	Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain., Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well., Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.	399 kcal	48 g	31 mg	4 g	4 g	18 g	131 mg	43 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Isaac's Carrot Cake	https://www.allrecipes.com/recipe/240469/isaacs-carrot-cake/	4.5	55.0	15.0	40.0	This light and wonderfully moist carrot cake contains a surprise treat inside: mandarin oranges!	3 cups all-purpose flour, 2 cups white sugar, 2.5 teaspoons baking soda, 2.5 teaspoons ground cinnamon, 1 teaspoon salt, 0.25 teaspoon ground nutmeg, 2 cups shredded carrots, 1 (11 ounce) can mandarin oranges, drained, 1.25 cups vegetable oil, 3 eggs, 2 teaspoons vanilla extract, 1 teaspoon grated orange zest	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish., Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.	482 kcal	62 g	47 mg	2 g	5 g	4 g	488 mg	37 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Tapioca Salad	https://www.allrecipes.com/recipe/72832/orange-tapioca-salad/	4.6	170.0	15.0	5.0	Orange cream flavored gelatin salad with pineapple and mandarin oranges. This orange tapioca salad is a family favorite in the summer.	3 cups water, 1 (3 ounce) package orange flavored Jell-O® mix, 1 (3.4 ounce) package instant vanilla pudding mix, 1 (3 ounce) package instant tapioca pudding mix, 1 (15 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 1 (8 ounce) tub frozen whipped topping, thawed	Bring water to a boil in a large saucepan. Whisk in orange gelatin mix, vanilla pudding mix, and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from heat and allow to cool completely., Fold in mandarin oranges, crushed pineapple, and whipped topping; transfer to a serving bowl., Chill in the refrigerator for at least 2 hours. Use a spoon to fluff top before serving.	245 kcal	45 g	NaN	1 g	2 g	6 g	267 mg	40 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Romaine and Mandarin Orange Salad with Poppy Seed Dressing	https://www.allrecipes.com/recipe/137590/romaine-and-mandarin-orange-salad-with-poppy-seed-dressing/	4.7	35.0	25.0	10.0	Crisp romaine, crumbled bacon, mandarin orange segments, toasted almonds, and a homemade vinaigrette make this green salad a standout.	6 slices bacon, 0.33333334326744 cup apple cider vinegar, 0.75 cup white sugar, 0.5 red onion, coarsely chopped, 0.5 teaspoon dry mustard powder, 0.25 teaspoon salt, 0.5 cup vegetable oil, 1 teaspoon poppy seeds, 10 cups torn romaine lettuce leaves, 1 (10 ounce) can mandarin orange segments, drained, 0.25 cup toasted slivered almonds	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside., Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside., To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.	457 kcal	35 g	19 mg	3 g	6 g	7 g	342 mg	31 g	34 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Crunch Cake	https://www.allrecipes.com/recipe/21812/orange-crunch-cake/	4.7	60.0	30.0	30.0	A refreshing orange cake with a nutty crunch layer, orange-lemon frosting, and mandarin orange garnish. Perfect for the citrus lovers in your life!	1 cup graham cracker crumbs, 0.5 cup brown sugar, 0.5 cup chopped walnuts, 0.5 cup butter, softened, 1 (18.25 ounce) package yellow cake mix, 0.5 cup water, 0.5 cup orange juice, 0.33300000429153 cup vegetable oil, 3 eggs, 2 tablespoons grated orange zest, 1 (16 ounce) can prepared vanilla frosting, 1 (8 ounce) container frozen whipped topping, thawed, 3 tablespoons grated orange zest, 1 teaspoon grated lemon zest, 1 (11 ounce) can mandarin oranges, drained	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Combine graham cracker crumbs, brown sugar, walnuts, and butter. Divide mixture evenly between the prepared pans. Set aside., In a medium bowl, mix together cake mix, water, orange juice, and oil until blended. Beat in eggs, one at a time, then stir in orange zest. Pour mixture evenly over crunch layer in the pans., Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow to cool in pans for 10 minutes; invert onto a wire rack and cool completely before frosting. Frost (crunch-side up) between layers, on top and sides. Arrange mandarin orange segments on top; refrigerate., To make frosting: In a medium bowl, beat vanilla frosting until light and fluffy; mix in whipped topping. Stir in orange and lemon zest. Use frosting on completely cooled cake layers.	773 kcal	94 g	81 mg	2 g	6 g	15 g	606 mg	65 g	42 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Watermelon Fruit Bowl	https://www.allrecipes.com/recipe/38521/watermelon-fruit-bowl/	4.6	50.0	30.0	5.0	All of your favorite fruits, lightly sweetened, served in a watermelon 'bowl'. Try cutting a scalloped, or sawtooth, rim around the edge of the watermelon for a special presentation.	1 large watermelon, 1 cantaloupe, halved and seeded, 1 honeydew melon, halved and seeded, 2 (15 ounce) cans mandarin oranges, drained, 2 (20 ounce) cans pineapple chunks, drained, 2 cups halved fresh strawberries, 2 cups seedless grapes, 0.5 cup water, 0.25 cup white sugar, 2 tablespoons grated lemon zest	With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble., In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool., To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.	179 kcal	45 g	NaN	3 g	3 g	0 g	23 mg	40 g	1 g	0 g	20 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Mama's Ambrosia	https://www.allrecipes.com/recipe/24606/mamas-ambrosia/	4.7	75.0	15.0	NaN	A sweet concoction of mandarin oranges, fruit cocktail, coconut, marshmallows and crunchy walnuts is nestled in smooth sour cream in this favorite dessert salad.	2 (11 ounce) cans mandarin orange segments, drained, 2 (15.25 ounce) cans fruit cocktail, drained, 1 cup chopped walnuts, 2 cups miniature marshmallows, 2 cups flaked coconut, 1 (8 ounce) container sour cream	In a large bowl, mix together the oranges, fruit cocktail, walnuts, marshmallows, and coconut. Fold in the sour cream. Chill for at least an hour, and stir again before serving.	290 kcal	35 g	10 mg	4 g	4 g	8 g	74 mg	26 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Betsy's Mandarin Orange Salad	https://www.allrecipes.com/recipe/25162/betsys-mandarin-orange-salad/	4.7	25.0	25.0	NaN	This spectacular salad features red leaf lettuce tossed with sugared almonds, mandarin orange segments and red onions, and topped with a sweet and tangy vinaigrette.	0.5 cup vegetable oil, 0.25 cup cider vinegar, 0.25 cup white sugar, 2 teaspoons dried parsley, 1 teaspoon salt, 1 pinch ground black pepper, 0.5 cup sliced almonds, 0.25 cup white sugar, 1 head red leaf lettuce - rinsed, dried and torn, 1 red onion, chopped, 1 cup chopped celery, 2 (11 ounce) cans mandarin orange segments, drained	In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use., In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad., In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.	397 kcal	38 g	NaN	3 g	4 g	4 g	509 mg	33 g	27 g	0 g	5 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Sunshine Cake	https://www.allrecipes.com/recipe/7566/orange-sunshine-cake/	4.6	0.0	NaN	NaN	Orange sunshine cake with pineapple frosting — perfect for spring and easy to make for a delicious dessert with a fun name.	1 (18.25 ounce) package yellow cake mix, 4 eggs, 2 (3.5 ounce) packages instant vanilla pudding mix, 0.5 cup vegetable oil, 2 teaspoons orange extract, 1 (11 ounce) can mandarin orange segments, 1 (12 ounce) container frozen whipped topping, thawed, 1 (8 ounce) can crushed pineapple, drained	Preheat the oven to 350 degrees F (175 degrees C)., Combine cake mix, eggs, 1 package pudding mix, vegetable oil, orange extract, and mandarin oranges, and beat well for about 3 minutes., Bake in three 9-inch greased and floured round cake pans for 20 to 25 minutes in the preheated oven., Fold remaining package pudding mix and pineapple into whipped topping for frosting., Frost chilled cake and keep refrigerated until ready to serve.	156 kcal	21 g	21 mg	0 g	2 g	3 g	184 mg	15 g	8 g	0 g	36 servings	1 3-layer, 9-inch cake	NaN
Africa	NaN	Mandarin Orange Recipes	Strawberry and Mandarin Salad	https://www.allrecipes.com/recipe/204435/strawberry-and-mandarin-salad/	5.0	40.0	25.0	15.0	This is a fresh summer-time strawberry mandarin orange salad that is inexpensive and easy to make. This salad can be made ahead and is always a crowd-pleaser.	0.5 cup sliced almonds, 3 tablespoons white sugar, 0.33333334326744 cup vegetable oil, 3 tablespoons apple cider vinegar, hot sauce, 2.5 tablespoons white sugar, 1 teaspoon salt, 1 dash ground black pepper, 1 (12 ounce) bag spring mix lettuce, 1 (11 ounce) can mandarin oranges, drained, 1 cup sliced fresh strawberries, 1 cup chopped celery, 0.5 cup chopped red onion, 2 teaspoons chopped fresh parsley	Heat a heavy-bottomed pan over medium heat. Stir almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside., Whisk vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle toasted almonds over the salad to serve.	185 kcal	18 g	NaN	3 g	3 g	2 g	320 mg	14 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Spinach Salad with Poppy Seed Dressing	https://www.allrecipes.com/recipe/165262/spinach-salad-with-poppy-seed-dressing/	4.8	15.0	15.0	NaN	Spinach salad with poppy seed dressing is a colorful mix of baby greens, mandarin oranges, and almonds, topped with a sweet and tangy favorite.	0.5 cup creamy salad dressing (e.g. Miracle Whip®), 0.33333334326744 cup white vinegar, 0.33333334326744 cup white sugar, 1 teaspoon poppy seeds, 4 cups baby spinach, 4 cups mixed salad greens, 1 (10 ounce) can mandarin oranges, drained, 0.33333334326744 cup thinly sliced red onion, 0.5 cup slivered almonds	Make poppy seed dressing: Whisk together creamy salad dressing, vinegar, sugar, and poppy seeds; set aside., Prepare the salad: Arrange spinach leaves, mixed salad greens, oranges, onion, then almonds onto individual salad plates., Drizzle with poppy seed dressing to serve.	288 kcal	34 g	10 mg	4 g	5 g	2 g	293 mg	29 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Cranberry Jell-O Salad with Mandarin Oranges	https://www.allrecipes.com/recipe/229386/cranberry-jell-o-salad/	4.7	495.0	15.0	NaN	A cranberry Jell-O salad with mandarin oranges is made with fresh cranberries, plus pecans, for a tasty, tangy, fruity flavor and a nutty crunch.	2 cups fresh cranberries, 1 (15 ounce) can mandarin oranges, drained and chopped, 1 cup pecans, 1 (15 ounce) can crushed pineapple, drained, 2 (3 ounce) packages cranberry-flavored gelatin mix (such as Jell-O®), 0.75 cup white sugar, 1 cup boiling water, 1 cup cold water	Place cranberries, mandarin oranges, and pecans into a food processor and pulse several times to chop; process mixture until finely ground, about 30 seconds. Transfer mixture into a large bowl., Mix pineapple, gelatin, and sugar in a separate bowl. Add boiling water and cold water and stir together until gelatin and sugar have dissolved., Pour gelatin mixture into cranberry mixture and stir. Pour into a gelatin mold and refrigerate, 8 hours or overnight, before serving.	209 kcal	37 g	NaN	2 g	3 g	1 g	51 mg	34 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	PHILADELPHIA® Fruit Pizza	https://www.allrecipes.com/recipe/136145/philadelphia-fruit-pizza/	4.9	179.0	15.0	NaN	On a baked cookie 'crust,' arrange sliced kiwi, berries and mandarin orange segments on a creamy layer of 'sauce' for a pretty summer dessert.	1 (16.5 ounce) package refrigerated sliceable sugar cookies, sliced, 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened, 0.25 cup sugar, 0.5 teaspoon vanilla, 4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges), 0.25 cup apricot preserves, pressed through sieve to remove lumps, 1 tablespoon water	Heat oven to 375 degrees F., Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over., Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust., Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.	284 kcal	36 g	25 mg	1 g	3 g	6 g	218 mg	17 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Cranberry Orange Quick Bread	https://www.allrecipes.com/recipe/67162/cranberry-orange-quick-bread/	4.8	65.0	15.0	50.0	Rich and hearty cranberry-orange bread made with sour cream. Appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!	2.75 cups all-purpose flour, 2 teaspoons baking powder, 0.25 teaspoon baking soda, 0.5 teaspoon salt, 1.75 cups white sugar, 0.5 cup butter, melted, 1 cup mandarin orange segments, drained, 2 cups cranberries, 2 eggs, 0.75 cup milk, 0.75 cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon orange extract	Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans., In a large bowl, stir together flour, baking powder, baking soda, salt, and white sugar. Mix in melted butter until mixture looks crumbly. Stir in cranberries and oranges., In a separate bowl or large measuring cup, whisk together eggs, milk, sour cream, vanilla, and orange extract. Pour liquid ingredients into the bowl with dry ingredients and stir just until blended. Divide batter evenly between the prepared pans., Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.	212 kcal	34 g	35 mg	1 g	3 g	4 g	159 mg	20 g	7 g	0 g	20 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Sherbet Salad	https://www.allrecipes.com/recipe/132465/orange-sherbet-salad/	4.5	375.0	5.0	NaN	This orange sherbet salad made with orange gelatin, orange sherbert, and canned mandarin oranges is a lovely, light orange dessert.	2 (3 ounce) packages orange flavored gelatin (such as JELL-O®), 2 cups boiling water, 1 pint orange sherbet, 1 (10 ounce) can mandarin oranges, drained	Whisk gelatin into boiling water until dissolved; allow to cool for 10 minutes., Stir in orange sherbet until completely melted. Once gelatin begins to thicken, stir in mandarin oranges. Pour into a gelatin mold; refrigerate until set, about 6 hours.	119 kcal	29 g	NaN	0 g	3 g	NaN	107 mg	28 g	NaN	0 g	6 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Congeal Salad	https://www.allrecipes.com/recipe/18208/congeal-salad/	4.3	0.0	NaN	NaN	A melange of fruits and nuts are folded into a fluffy mixture of cheese, whipped topping and gelatin. Allow this dessert to chill for several hours before serving.	1 (6 ounce) package fruit flavored Jell-O® mix, 1 (8 ounce) package cream cheese, softened, 32 ounces large curd cottage cheese, 1 (15.25 ounce) can fruit cocktail, drained, 1 (20 ounce) can pineapple chunks, drained, 1 (11 ounce) can mandarin orange segments, 1 apple - peeled, cored and diced, 1 banana, peeled and sliced, 1 (10 ounce) jar maraschino cherries, drained, 1 cup chopped walnuts	Prepare gelatin according to package directions, substituting 1 cup cold water with 1 cup crushed ice. Place gelatin into freezer until almost congealed., Place cream cheese in a bowl and beat until smooth. Fold cream cheese into gelatin. Add cottage cheese, fruit cocktail, pineapple, oranges, apples, banana, cherries and walnuts. Mix well., Pour into mold or dish and refrigerate until completely set.	501 kcal	62 g	42 mg	3 g	19 g	9 g	531 mg	18 g	22 g	0 g	9 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Fresh Cranberry Relish	https://www.allrecipes.com/recipe/13667/fresh-cranberry-relish/	4.4	0.0	NaN	NaN	In this uncooked relish, cranberries are coarsely chopped in the bowl of a food processor with crushed pineapple, Mandarin orange slices, and fresh apple chunks.	2 cups cranberries, 1 (20 ounce) can crushed pineapple, drained, 2 Granny Smith apples - peeled, cored and cut into wedges, 2 (11 ounce) cans mandarin oranges, drained, 1 teaspoon granulated sugar	In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.	121 kcal	31 g	NaN	3 g	1 g	NaN	8 mg	26 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Jenny Allen's Fruit Salad	https://www.allrecipes.com/recipe/235105/jenny-allens-fruit-salad/	4.7	20.0	20.0	NaN	This light and refreshing salad mixes the sweetness of strawberries and blueberries with a zesty homemade vinaigrette dressing.	0.5 cup vegetable oil, 0.25 cup lemon juice, 2 tablespoons spicy brown mustard, 1 teaspoon white sugar, 0.5 teaspoon kosher salt, 0.25 teaspoon ground white pepper, 1 pinch ground black pepper, 1 head romaine lettuce, torn into bite-size pieces, 0.5 small red onion, 0.5 cup fresh blueberries, 0.5 cup sliced toasted almonds, 1 (3 ounce) can mandarin oranges, drained, 4 strawberries, sliced (or more to taste)	Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth., Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over salad and toss to coat.	246 kcal	10 g	NaN	3 g	3 g	3 g	231 mg	5 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Poppy Seed Salad	https://www.allrecipes.com/recipe/233649/poppy-seed-salad/	4.9	15.0	15.0	NaN	Use your blender to make a poppy seed dressing to top a salad of lettuce, mandarin oranges, green onions, and almonds with this recipe.	2 heads romaine lettuce, torn into bite-size pieces, 3 (15 ounce) cans mandarin oranges, drained, 1 bunch green onions, chopped, 5 ounces slivered almonds, 0.75 cup white sugar, 0.5 cup apple cider vinegar, 1 tablespoon salt, 1 teaspoon dry mustard, 1 cup vegetable oil, 1.5 tablespoons poppy seeds	Mix lettuce, oranges, green onions, and almonds in a large mixing bowl., Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.	515 kcal	43 g	NaN	5 g	7 g	5 g	894 mg	35 g	37 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Apple Avocado Salad with Tangerine Dressing	https://www.allrecipes.com/recipe/38866/apple-avocado-salad-with-tangerine-dressing/	4.5	25.0	25.0	NaN	This apple and avocado salad is tossed with baby greens, walnuts, onion, and blue cheese, then drizzled with a citrusy tangerine dressing!	4 tangerine oranges, juiced, 2 tablespoons olive oil, 0.5 medium lemon, juiced, 1 clove garlic, minced, 0.5 teaspoon lemon zest, salt to taste, 1 (10 ounce) package baby greens, 0.5 cup chopped walnuts, 0.33333334326744 cup crumbled blue cheese, 0.25 cup chopped red onion, 2 teaspoons lemon zest, 1 medium apple - peeled, cored and sliced, 1 medium avocado - peeled, pitted and diced	Make the dressing: Combine tangerine juice, oil, lemon juice, garlic, lemon zest, and salt in a lidded container. Seal and shake until well combined., Make the salad: Toss baby greens, walnuts, blue cheese, onion, and lemon zest together in a large bowl., Mix in apple and avocado. Drizzle dressing over top and toss to coat.	144 kcal	11 g	3 mg	3 g	3 g	2 g	74 mg	6 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Hawaiian Pork Tenderloin	https://www.allrecipes.com/recipe/228992/hawaiian-pork-tenderloin/	4.5	60.0	15.0	45.0	Hawaiian-inspired pork tenderloin is coated in pineapple preserves, brown sugar, and a sprinkling of chili powder for a sweet and spicy main dish.	1 (8 ounce) can crushed pineapple with juice, 0.5 (15 ounce) can mandarin oranges with juice, 2 pounds boneless pork tenderloin, 0.5 cup brown sugar, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 teaspoon ground black pepper, 0.25 cup pineapple preserves, 1 medium onion, sliced, 1 medium orange bell pepper, cut into long strips, 1 medium red bell pepper, cut into long strips	Preheat the oven to 350 degrees F (175 degrees C)., Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside., Place pork tenderloin into a shallow 9x13-inch baking dish. Sprinkle brown sugar, chili powder, garlic powder, and black pepper over tenderloin, then spread with pineapple preserves. Arrange onion and bell peppers on and around tenderloin. Pour at least 1/2 cup pineapple-mandarin juice into the baking dish., Cook in the preheated oven for 25 minutes. Spoon mandarin oranges and pineapple over tenderloin and continue to cook until no longer pink in the center, 20 to 35 minutes longer. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).	224 kcal	31 g	49 mg	2 g	19 g	1 g	56 mg	28 g	3 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Almond Mixed Green Salad	https://www.allrecipes.com/recipe/228913/orange-almond-mixed-green-salad/	4.4	10.0	10.0	NaN	This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.	3 tablespoons canola oil, 0.25 cup red wine vinegar, 2 tablespoons white sugar, 1 tablespoon lemon juice, 0.5 teaspoon salt, 0.5 teaspoon dry mustard, 1 head red leaf lettuce, torn, 1 (11 ounce) can mandarin oranges, drained, 0.25 cup slivered almonds, toasted	Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing., Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.	204 kcal	18 g	NaN	2 g	3 g	1 g	315 mg	14 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Grandma's Five Cup Salad	https://www.allrecipes.com/recipe/9316/grandmas-five-cup-salad/	4.8	15.0	5.0	10.0	My Grandmother made this every year for Christmas when I was a kid.	1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 2 cups miniature marshmallows, 1 cup flaked coconut, 6 ounces sour cream	Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.	159 kcal	24 g	9 mg	1 g	2 g	5 g	50 mg	18 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Blossom Trifle	https://www.allrecipes.com/recipe/137452/orange-blossom-trifle/	4.5	325.0	20.0	5.0	Light, creamy, and delicious; impress your guests with this angel food cake and Mandarin orange trifle.	0.25 cup orange juice, 3 eggs, lightly beaten, 0.5 cup white sugar, 0.25 cup cold butter, cubed, 1 cup whipping cream, whipped to soft peaks, 1 (10 inch) angel food cake, cut in cubes, 2 (15 ounce) cans Mandarin oranges, drained and patted dry	Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours., Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours., To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.	253 kcal	32 g	84 mg	1 g	4 g	7 g	266 mg	15 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Cucumber Water	https://www.allrecipes.com/recipe/257391/cucumber-water/	4.3	70.0	10.0	NaN	This refreshing water flavored with cucumber, tangerines, and fresh thyme sprigs will keep you hydrated during the long summer months.	22 fluid ounces water, 4 slices tangerine, 5 slices cucumber, 2 sprigs thyme	Combine water, tangerine slices, cucumber slices, and thyme sprigs in a 32-ounce mason jar or pitcher. Stir gently., Cover and refrigerate for at least 1 hour before serving.	21 kcal	5 g	NaN	2 g	1 g	0 g	7 mg	1 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Mandarin Pumpkins (Healthy Halloween Snack)	https://www.allrecipes.com/recipe/260519/mandarin-pumpkins-healthy-halloween-snack/	4.6	10.0	10.0	NaN	If you are looking for a healthy Halloween snack for your kids, try these mandarin pumpkins for a fun treat for little and big kids.	10 mandarin or clementine oranges, peeled, pith removed, 2 stalks celery	Cut celery into small pieces and stick a piece of celery into the middle of each peeled mandarin orange.	46 kcal	11 g	NaN	2 g	1 g	NaN	8 mg	9 g	0 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Easy Frog Eye Salad	https://www.allrecipes.com/recipe/269282/easy-frog-eye-salad/	4.0	315.0	15.0	NaN	This is a great potluck dish that uses instant vanilla pudding and canned pineapple and mandarin oranges to cut down on preparation time.	1.3333333730698 cups acini di pepe pasta, 1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved, 1.3333333730698 cups milk, 0.25 cup white sugar, 1 (3.5 ounce) package instant vanilla pudding mix, 3 cups miniature marshmallows, 2 (11 ounce) cans mandarin oranges, drained, 2 cups frozen whipped topping, thawed, 1 (8 ounce) can crushed pineapple, 0.5 cup flaked coconut	Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water., Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.	290 kcal	63 g	2 mg	2 g	5 g	1 g	165 mg	36 g	2 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Mandarin Chicken Pasta Salad	https://www.allrecipes.com/recipe/143555/mandarin-chicken-pasta-salad/	4.6	53.0	45.0	8.0	An easy pasta chicken salad showcases Asian flavors with mandarin oranges, fresh ginger, rice vinegar, and sesame oil.	1 teaspoon finely chopped, peeled fresh ginger, 0.33333334326744 cup rice vinegar, 0.25 cup orange juice, 0.25 cup vegetable oil, 1 teaspoon toasted sesame oil, 1 (1 ounce) package dry onion soup mix, 2 teaspoons white sugar, 1 clove garlic, pressed, 1 (8 ounce) package bow tie (farfalle) pasta, 0.5 cucumber - scored, halved lengthwise, seeded, and sliced, 0.5 cup diced red bell pepper, 0.5 cup coarsely chopped red onion, 2 diced Roma tomatoes, 1 carrot, shredded, 1 (6 ounce) bag fresh spinach, 1 (11 ounce) can mandarin orange segments, drained, 2 cups diced cooked chicken, 0.5 cup sliced almonds, toasted	To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed., Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl., To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.	425 kcal	45 g	35 mg	5 g	22 g	3 g	358 mg	11 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Pig Picking Cake III	https://www.allrecipes.com/recipe/17909/pig-picking-cake-iii/	4.8	35.0	10.0	25.0	This is my daughters favorite. It is an easy mandarin orange cake with pineapple, nuts, pudding and whipped topping. Whip one up and it's pig-out time!	1 (18.25 ounce) package yellow cake mix, 2 (11 ounce) cans mandarin oranges, drained, 1 cup chopped walnuts, 1 (3.4 ounce) package instant vanilla pudding mix, 1 (15 ounce) can crushed pineapple, 1 (16 ounce) container frozen whipped topping, thawed	Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans., Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool., To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator	450 kcal	65 g	1 mg	2 g	4 g	10 g	410 mg	47 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Spinach and Mandarin Orange Salad	https://www.allrecipes.com/recipe/232814/spinach-and-mandarin-orange-salad/	4.8	90.0	20.0	10.0	A spinach and mandarin orange salad with bacon and slivered almonds gets a new twist with a warm homemade dressing that is sure to impress your guests.	0.5 cup red wine vinegar, 0.5 cup white sugar, 1.5 tablespoons water, 1.5 tablespoons butter, 0.5 teaspoon salt, 1 egg, beaten, 1 (10 ounce) package baby spinach, 1 (6 ounce) package sliced fresh mushrooms, 1 (15 ounce) can mandarin oranges, drained, 0.33333334326744 cup toasted slivered almonds, 4 slices cooked bacon, crumbled, 0.25 red onion, sliced and separated into rings, 0.25 cup croutons, or as desired	Mix vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat and cool to room temperature, about 1 hour., Whisk egg into dressing; return saucepan to low heat and simmer until dressing thickens, 5 to 10 minutes., Combine spinach, mushrooms, mandarin oranges, almonds, bacon, red onion rings, and croutons in a large bowl; pour dressing over salad. Toss to coat.	194 kcal	30 g	39 mg	3 g	5 g	2 g	278 mg	24 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Cream Fruit Salad	https://www.allrecipes.com/recipe/14148/orange-cream-fruit-salad/	4.5	130.0	10.0	NaN	Canned and fresh fruit are mixed into a lovely orange cream concoction made form vanilla pudding, milk, orange concentrate and sour cream. After a few hours in the refrigerator, it 's ready to be spooned out and enjoyed.	1 (3.5 ounce) package instant vanilla pudding mix, 1.5 cups milk, 0.33333334326744 cup frozen orange juice concentrate, thawed, 0.75 cup sour cream, 1 (20 ounce) can pineapple tidbits, drained, 1 (15 ounce) can sliced peaches, drained, 1 (11 ounce) can mandarin orange segments, 2 bananas, sliced, 1 apple - peeled, cored and sliced	In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream., In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.	214 kcal	43 g	11 mg	2 g	3 g	3 g	175 mg	34 g	5 g	0 g	10 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Strawberry Ambrosia	https://www.allrecipes.com/recipe/147034/strawberry-ambrosia/	4.2	40.0	10.0	NaN	This is a simple, tasty, and colorful variation of a classic ambrosia salad.	1 (32 ounce) container plain yogurt, 2 (16 ounce) packages mini marshmallows, 1 (16 ounce) package frozen strawberries, thawed and drained, 2 (15 ounce) cans Mandarin oranges, drained	Stir together the yogurt and marshmallows in a large bowl. Gently fold in the strawberries and Mandarin oranges. Scoop into a serving bowl, and refrigerate at least 30 minutes before serving.	170 kcal	37 g	2 mg	0 g	2 g	0 g	75 mg	27 g	1 g	0 g	24 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Holiday Ambrosia Salad	https://www.allrecipes.com/recipe/132232/holiday-ambrosia-salad/	4.4	510.0	15.0	15.0	With a novel twist on the traditional preparation, this version of ambrosia salad has a cooked dressing and tosses pineapple, mandarin oranges, and shredded coconut with orzo pasta and whipped topping.	8 ounces uncooked orzo pasta, 0.75 cup white sugar, 2 eggs, beaten, 2 tablespoons all-purpose flour, 0.5 teaspoon salt, 2 (8 ounce) cans pineapple chunks, drained with juice reserved, 1 (11 ounce) can mandarin orange segments, drained, 1 cup shredded coconut, 4 cups frozen whipped topping, thawed	Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool., Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours., Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.	205 kcal	34 g	23 mg	1 g	3 g	6 g	101 mg	22 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orangey Turkey Legs	https://www.allrecipes.com/recipe/70225/orangey-turkey-legs/	3.8	165.0	15.0	90.0	Hearty turkey drumsticks are marinated and basted with a tangy orange marinade. This is great for leftovers, but also a fine way to enjoy turkey throughout the year!	1 (11 ounce) can mandarin oranges, drained with liquid reserved, 2 tablespoons distilled white vinegar, 1 tablespoon brown sugar, 0.25 cup vegetable oil, 2 turkey drumsticks, salt to taste	In a blender or food processor, mix the orange segments, vinegar, and brown sugar. Transfer to a large resealable plastic bag, and mix in the reserved mandarin orange liquid and oil. Place the turkey drumsticks in the bag, seal, and marinate in the refrigerator 1 hour., Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil., Place the marinated turkey drumsticks on the baking sheet, and season with salt., Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 1 hour, basting often with the remaining orange mixture, to an internal temperature of 180 degrees F (80 degrees C).	379 kcal	11 g	89 mg	1 g	37 g	4 g	397 mg	10 g	21 g	0 g	4 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Beautiful Summer Fruit Tart	https://www.allrecipes.com/recipe/273610/beautiful-summer-fruit-tart/	NaN	85.0	30.0	10.0	With a homemade pastry shell, a light cream filling, and fresh summer fruit, this tart is a beautiful way to end a meal.	3 tablespoons water, 0.5 teaspoon vanilla extract, 1 cup all-purpose flour, 2 tablespoons all-purpose flour, 1 tablespoon white sugar, 0.25 teaspoon salt, 0.5 cup softened butter, cut into chunks, 1 cup heavy cream, 0.5 cup white sugar, 1 (3 ounce) package cream cheese, softened, 1 teaspoon vanilla extract, 1 (11 ounce) can mandarin oranges, drained and patted dry, 5 large fresh strawberries, hulled and sliced, 1 ripe kiwi, peeled and thinly sliced, 0.33333334326744 cup fresh blueberries, 0.33333334326744 cup fresh raspberries	Mix water and vanilla extract together in a small bowl., Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes., Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes., Preheat the oven to 400 degrees F (200 degrees C)., Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely., Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream., Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.	261 kcal	24 g	55 mg	1 g	3 g	11 g	133 mg	13 g	18 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Hot Fruit Salad	https://www.allrecipes.com/recipe/68460/hot-fruit-salad/	4.5	100.0	10.0	90.0	This is a great hot salad to serve on a cold night. This tastes great with any dish and can be changed according to your tastes.	1 (20 ounce) jar chunky applesauce, 1 (21 ounce) can cherry pie filling, 1 (15 ounce) can sliced peaches, drained, 1 (11 ounce) can mandarin orange segments, drained, 1 (8 ounce) can pineapple chunks, 0.5 cup brown sugar, 1 teaspoon ground cinnamon	Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.	149 kcal	38 g	NaN	2 g	1 g	NaN	15 mg	22 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Orange Glaze for Ham	https://www.allrecipes.com/recipe/84061/orange-glaze-for-ham/	4.1	15.0	5.0	10.0	This is a easy, sweet but tangy glaze that goes perfectly with ham.	1 (15 ounce) can mandarin oranges, drained and liquid reserved, 1 cup packed brown sugar, 2 tablespoons orange juice	Drain the juice from the can of mandarin oranges into a microwave-safe bowl. Eat the oranges, or reserve for other uses. Stir in the brown sugar and orange juice. Cook in the microwave for 5 minutes on full power, then stir and cook for another 5 minutes. Glaze will be runny., Use to glaze a whole ham every 10 minutes during the last hour of cooking. Also baste a few times after you take the ham out of the oven.	84 kcal	22 g	NaN	0 g	0 g	NaN	7 mg	21 g	NaN	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Cookie Salad	https://www.allrecipes.com/recipe/242166/cookie-salad/	4.0	15.0	15.0	NaN	Kids and adults love this quick and easy cookie salad, made with fudge stripe cookies, Cool Whip®, instant pudding, mandarin oranges, and bananas.	1 (16 ounce) package fudge stripe cookies, 1 cup buttermilk, 1 (3.5 ounce) package instant vanilla pudding mix, 3 bananas, cut into 1/2-inch pieces, 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed, 1 (8 ounce) can mandarin oranges, drained	Break 2/3 of the fudge stripe cookies into quarters., Beat buttermilk and pudding mix together in a large bowl until slightly thickened. Stir quartered cookies into pudding. Fold bananas, whipped topping, and oranges into pudding mixture. Top with remaining whole cookies.	324 kcal	47 g	1 mg	2 g	4 g	9 g	278 mg	30 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Gourmet Chicken Salad	https://www.allrecipes.com/recipe/8555/gourmet-chicken-salad/	4.5	0.0	NaN	NaN	Grapes and mandarin oranges lend fruity sweetness to chicken salad dressed with a smooth cucumber salad dressing.	2 (10 ounce) cans chicken chunks, drained, 1 cup seedless green grapes, halved, 0.5 cup sliced almonds, 0.5 cup chopped celery, 1 (8 ounce) can mandarin oranges, drained, 0.75 cup creamy cucumber salad dressing	Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.	330 kcal	15 g	58 mg	2 g	23 g	4 g	991 mg	13 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Winter Fruit and Pasta Salad	https://www.allrecipes.com/recipe/278330/winter-fruit-and-pasta-salad/	NaN	70.0	25.0	15.0	This tasty pasta salad includes a variety of colorful fresh winter fruits, crunch celery, and a honey-lime poppy seed dressing.	1 cup mini farfalle pasta, 2 mandarin oranges, peeled and segmented, 2 kiwi fruits - peeled, sliced, and quartered, 1 medium apple, diced, 1 medium Bartlett pear, cored and diced, 0.25 cup sweetened dried cranberries (such as Ocean Spray® Craisins®), 2 tablespoons pomegranate arils, 2 tablespoons minced celery, 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon olive oil, 1 teaspoon poppy seeds	Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well., Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl., Add pasta to the fruit salad, mixing until well combined., Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.	160 kcal	33 g	NaN	4 g	2 g	1 g	6 mg	21 g	4 g	0 g	5 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	NaN	https://www.allrecipes.com/gallery/clementine-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Sugar Toasted Almond Spinach Salad	https://www.allrecipes.com/recipe/146992/sugar-toasted-almond-spinach-salad/	4.7	33.0	30.0	3.0	Sugar-toasted almonds and poppy seed dressing top a spinach and romaine lettuce salad for a terrific accompaniment to any meal.	0.5 cup slivered almonds, 3 tablespoons white sugar, 0.75 cup red wine vinegar, 0.33333334326744 cup salad oil, 0.33333334326744 cup white sugar, 2 tablespoons yellow mustard, 0.75 tablespoon poppy seeds, 0.75 teaspoon salt, 1 head romaine lettuce, torn into bite sized pieces, 1 (6 ounce) bag baby spinach leaves, 0.75 pound sliced mushrooms, 0.75 pound shredded Swiss cheese, 1 red onion, chopped, 1 cup mandarin oranges	Combine almonds and sugar in a small skillet over medium-high heat; cook and stir until sugar is melted over almonds, about 3 minutes. Spread almonds in a single layer on waxed paper to cool., To make the salad dressing, whisk together the vinegar, salad oil, sugar, mustard, poppy seeds, and salt in a bowl; set aside., Toss together the romaine lettuce, spinach, mushrooms, Swiss cheese, onion, and oranges in a large bowl. Sprinkle almonds and drizzle dressing over top of salad just before serving.	262 kcal	18 g	26 mg	2 g	11 g	6 g	245 mg	13 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Mandarin Orange Recipes	Furutsu Sando (Fruit Sandwiches)	https://www.allrecipes.com/recipe/284500/furutsu-sando-fruit-sandwiches/	4.0	75.0	15.0	NaN	This furutsu sando, or fruit sandwich, recipe is easy to make with fresh fruit and soft white bread--or Japanese milk bread if you can make or find it!	0.5 cup heavy whipping cream, 1 tablespoon powdered sugar, 0.5 teaspoon vanilla extract, 4 slices Japanese milk bread, crusts removed, 0.5 cup sliced strawberries, 0.5 cup peeled sliced kiwi, 0.5 cup mandarin orange segments, 0.5 cup halved seedless grapes	Beat cream, powdered sugar, and vanilla together in a bowl with an electric mixer on medium speed until stiff peaks form, 3 to 5 minutes., Spread 1 side of each bread slice with whipped cream. Arrange fruit pieces in a diagonal row on 2 of the bread slices, working from 1 corner to the opposite corner. Fill in the areas on both sides of the row with remaining fruit pieces, cutting to fit as necessary. Top with remaining bread slices, cream-sides down. Tightly wrap sandwiches in plastic wrap. Chill at least 1 hour, or up to 24 hours., Remove plastic wrap. With a serrated knife, carefully cut sandwich in half diagonally, slicing through the diagonal fruit row.	447 kcal	53 g	82 mg	4 g	7 g	14 g	369 mg	24 g	24 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Cookies	Coricos Sonorenses (Corn Flour Cookies)	https://www.allrecipes.com/recipe/266327/coricos-sonorenses/	NaN	80.0	35.0	45.0	For dessert, try these easy Mexican corico cookies made with corn flour plus optional add-ins, such as orange zest and cinnamon.	1 pound vegetable shortening, 1.75 cups white sugar, 4 eggs, 2 oranges, zested, 1 tablespoon vanilla extract, 2 pounds white masa harina (corn flour), 3 tablespoons baking powder, 1.5 teaspoons ground cinnamon, 1 teaspoon all-purpose flour	Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla., Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined., Preheat the oven to 350 degrees F (175 degrees C)., Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread., Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through., Remove from the oven and transfer to wire racks to cool.	90 kcal	11 g	7 mg	1 g	1 g	1 g	47 mg	4 g	5 g	0 g	100 servings	NaN	NaN
Africa	NaN	Orange Cookies	Anginettes	https://www.allrecipes.com/recipe/44387/anginettes/	4.0	40.0	30.0	10.0	A delicious soft, cake-like citrus cookie typically made at Christmas time. Goes great with a cup of tea!	0.5 cup margarine, 0.5 cup white sugar, 3 eggs, 0.5 teaspoon vanilla extract, 0.5 orange, juiced, 3.5 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon baking soda, 1 cup confectioners' sugar, 1 teaspoon fresh lemon juice, 2 tablespoons milk, 0.25 cup sprinkles or colored sugar for decoration	Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets., In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets., Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks., In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.	79 kcal	13 g	12 mg	0 g	1 g	0 g	61 mg	6 g	3 g	0 g	48 servings	NaN	NaN
Africa	NaN	Orange Cookies	Carrot Cake Oatmeal Cookies	https://www.allrecipes.com/recipe/278737/carrot-cake-oatmeal-cookies/	5.0	35.0	15.0	20.0	Cake-like in texture and full of sweet, fresh flavor, these carrot cake oatmeal cookies are great on their own, or drizzled with icing.	0.75 cup melted butter, 0.75 cup light brown sugar, 0.75 cup white sugar, 1 egg, 1 cup shredded carrots, 0.25 cup water, 2 tablespoons grated orange zest, 2 cups rolled oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground cinnamon	Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets., Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more., Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart., Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.	85 kcal	13 g	12 mg	1 g	1 g	2 g	75 mg	7 g	3 g	0 g	48 servings	NaN	NaN
Africa	NaN	Orange Cookies	Chocolate-Dipped Orange Shortbread Cookies	https://www.allrecipes.com/recipe/269464/chocolate-dipped-orange-shortbread-cookies/	5.0	110.0	30.0	20.0	These shortbread cookies are spiced with nutmeg, clove, and orange zest, then dipped in chocolate for a perfect addition to any holiday cookie tray.	2.5 cups all-purpose flour, 0.33333334326744 cup white sugar, 3 tablespoons orange zest, divided, 0.5 teaspoon ground cinnamon, 0.125 teaspoon ground nutmeg, 0.125 teaspoon ground cloves, 1 cup butter, softened, 2 tablespoons milk, 4 ounces milk chocolate, melted	Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes, Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper., Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets., Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes., Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.	102 kcal	11 g	14 mg	0 g	1 g	4 g	39 mg	4 g	6 g	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Cookies	Melomakarona Cookies	https://www.allrecipes.com/recipe/267858/melomakarona-cookies/	5.0	75.0	30.0	15.0	Up your dessert game with this recipe for melomakarona, faintly orange-scented Greek spice cookies dipped in honey syrup and spiced walnuts.	4 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon ground cloves, 1 teaspoon baking soda, 0.5 teaspoon ground nutmeg, 1 pound unsalted butter, 0.75 cup white sugar, 3 egg yolks, 0.5 cup freshly squeezed orange juice, 1 teaspoon honey, 1 cup honey, 1 cup water, 1 cup white sugar, 0.5 cup finely crushed walnuts, or to taste, 1 pinch ground cinnamon, or to taste, 1 pinch ground cloves, or to taste	Preheat the oven to 350 degrees F (175 degrees C)., Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms., Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread., Bake in the preheated oven until light golden brown, 15 to 20 minutes., Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping., Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.	133 kcal	18 g	27 mg	0 g	1 g	4 g	39 mg	11 g	7 g	0 g	60 servings	NaN	NaN
Africa	NaN	Orange Cookies	Cranberry-Orange Shortbread Cookies with Apricots	https://www.allrecipes.com/recipe/269392/cranberry-orange-shortbread-cookies-with-apricots/	5.0	310.0	20.0	20.0	Dried apricots and cranberries are the magical ingredients in this citrus shortbread cookie flavored with orange zest.	1.75 cups all-purpose flour, 0.25 teaspoon baking powder, 0.25 teaspoon salt, 0.25 teaspoon ground nutmeg, 1 cup unsalted butter, softened, 0.5 cup white sugar, 1 teaspoon vanilla extract, 2 large oranges, zested, 1 cup finely chopped dried cranberries, 0.5 cup finely chopped dried apricots	Combine flour, baking powder, salt, and nutmeg in a bowl; mix together., Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots., Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours., Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets., Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.	110 kcal	14 g	15 mg	1 g	1 g	4 g	23 mg	8 g	6 g	0 g	32 servings	NaN	NaN
Africa	NaN	Orange Cookies	Sardinian Papassini Cookies	https://www.allrecipes.com/recipe/279918/sardinian-papassini-cookies/	NaN	75.0	30.0	30.0	Great for holiday parties, potlucks, or for gifting, these frosted Sardinian cookies are given flavor from orange juice, raisins, and nuts.	8 ounces frozen orange juice concentrate, thawed, 8 ounces water, 1 pound unsalted butter, cut into pieces, 8 cups all-purpose flour, or as needed, 1.5 cups chopped walnuts, 1 cup white sugar, 1 cup raisins, 3 tablespoons grated orange zest, 0.5 tablespoon salt, 4 cups powdered sugar, or as needed, 0.5 cup milk, or as needed, 1 (1.75 ounce) package multicolored candy sprinkles, or as needed	Preheat the oven to 400 degrees F (200 degrees C)., Dilute thawed orange juice concentrate with water., Cut butter into flour until texture resembles coarse crumbs. Add walnuts, white sugar, raisins, orange juice mixture, orange zest, and salt; mix together with your hands. Add more flour as needed until dough is not sticky., Roll dough on a floured board into a square shape. Cut into diamond shapes or squares. Arrange on ungreased cookie sheets., Bake in batches the preheated oven until edges are golden, 15 to 20 minutes. Remove from the oven and let cool, 15 to 20 minutes., Meanwhile, combine powdered sugar and milk in a bowl. Frost cookies and add sprinkles.	195 kcal	28 g	16 mg	1 g	2 g	4 g	61 mg	14 g	9 g	0 g	60 servings	NaN	NaN
Africa	NaN	Orange Cookies	Cranberry-Orange Brownies	https://www.allrecipes.com/recipe/282684/cranberry-orange-brownies/	NaN	90.0	15.0	45.0	Fresh cranberries join orange flavors and chocolate chips for a decadent, fall-inspired twist to classic baked brownies.	0.75 cup miniature semisweet chocolate chips, 0.5 cup bittersweet chocolate chips, 0.5 cup unsalted butter, 3 large eggs, 1 cup white sugar, 1 tablespoon orange blossom water, 2 teaspoons grated orange zest, 1 teaspoon vanilla bean paste, 1.25 cups sifted all-purpose flour, 0.25 teaspoon baking soda, 1 pinch kosher salt, 1.5 cups chopped fresh cranberries, sea salt to taste (optional)	Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening., Place 1/2 cup mini semisweet chocolate chips in a large saucepan. Add bittersweet chips and butter and melt over low heat., Remove from the heat. Whisk in eggs until thoroughly combined and the chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla paste. Stir in flour, baking soda, and kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips., Pour and spread the batter evenly into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Sprinkle tops with sea salt immediately. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.	389 kcal	54 g	89 mg	2 g	5 g	11 g	109 mg	31 g	19 g	0 g	9 servings	NaN	NaN
Africa	NaN	Orange Cookies	Orange Creamsicle® Sugar Cookies	https://www.allrecipes.com/recipe/274937/orange-creamsicle-sugar-cookies/	4.2	35.0	20.0	10.0	These orange sugar cookies with white chocolate chips will remind you of the classic Creamsicle® ice pop!	1.25 cups white sugar, 1 cup butter, 3 egg yolks, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 5 drops yellow food coloring, 2 drops red food coloring, 2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon cream of tartar, 1 (12 ounce) package white chocolate chips	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets., Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips., Form dough into balls and arrange on the prepared cookie sheets., Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.	122 kcal	14 g	25 mg	0 g	1 g	4 g	62 mg	9 g	7 g	0 g	48 servings	NaN	NaN
Africa	NaN	Orange Cookies	Gingerbread Cookies with Orange Buttercream Frosting	https://www.allrecipes.com/recipe/276253/gingerbread-cookies-with-orange-buttercream-frosting/	3.0	80.0	20.0	20.0	These thick gingerbread cookies are soft and cakey with a sweet orange buttercream frosting on top that really ties the flavors together.	1 cup butter, 1 cup white sugar, 1 cup molasses, 1 egg, 1 cup buttermilk, 3 teaspoons baking soda, divided, 1 teaspoon vinegar, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 0.5 teaspoon ground nutmeg, 0.5 teaspoon salt, 4 cups all-purpose flour, or more as needed, 3 cups powdered sugar, or more as needed, 1 cup butter, softened, 2 oranges, zested and juiced	Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined., Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined., Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes., Preheat the oven to 350 degrees F (175 degrees C)., Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets., Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more., While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.	353 kcal	51 g	48 mg	1 g	3 g	10 g	334 mg	32 g	16 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Cookies	Orange Oatmeal Cookies	https://www.allrecipes.com/recipe/229341/orange-oatmeal-cookies/	4.8	30.0	20.0	10.0	Zest and juice an orange to add to oatmeal cookie dough for a different flavor profile of a classic cookie type.	0.5 cup butter, softened, 0.25 cup white sugar, 0.25 cup brown sugar, 1 egg white, beaten until foamy, 0.25 cup unsweetened applesauce, 1 large naval orange, zested and juiced, 1 cup whole wheat flour, 1 cup quick-cooking oats, 0.75 cup chopped walnuts, 0.5 teaspoon baking soda, 0.5 teaspoon cream of tartar, 0.5 teaspoon ground cinnamon	Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir., Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated., Drop by heaping tablespoon onto prepared baking sheets., Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.	94 kcal	10 g	9 mg	1 g	2 g	2 g	49 mg	5 g	6 g	0 g	28 servings	NaN	NaN
Africa	NaN	Orange Cookies	Keto Cranberry Streusel Bars	https://www.allrecipes.com/recipe/277590/keto-cranberry-streusel-bars/	5.0	100.0	15.0	50.0	These low-carb streusel bars have the perfect balance of sweet and tart flavor from fresh cranberries, perfect for sticking to the keto diet.	cooking spray, 2 cups almond flour, 0.33333334326744 cup low-calorie natural sweetener (such as Swerve®), or more to taste, 6 tablespoons butter, melted, 1 teaspoon almond extract, 2 cups fresh cranberries, 0.33333334326744 cup low-calorie natural sweetener (such as Swerve®), or more to taste, 0.25 cup orange juice, 1 teaspoon grated orange zest, 0.25 teaspoon arrowroot powder, 0.33333334326744 cup chopped pecans, 0.5 teaspoon ground cinnamon	Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside., Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan., Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside., Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust., Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture., Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.	156 kcal	14 g	11 mg	3 g	4 g	4 g	31 mg	2 g	14 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Cookies	White Chocolate-Orange-Pistachio Thumbprint Cookies	https://www.allrecipes.com/recipe/269393/white-chocolate-orange-pistachio-thumbprint-cookies/	5.0	100.0	30.0	10.0	Nutty pistachio thumbprint cookies filled with a creamy, citrusy white chocolate are an impressive and tasty little treat for Christmas or other special occasions!	1 cup butter, softened, 0.25 cup white sugar, 2 egg yolks, 0.5 teaspoon vanilla extract, 2.5 cups all-purpose flour, 0.25 teaspoon salt, 1 (3.4 ounce) package instant pistachio pudding mix, 2 cups white chocolate chips, 0.25 cup whole milk, 1 tablespoon grated orange zest, 2 ounces roasted, salted pistachios, finely chopped	Combine butter, sugar, egg yolks, and vanilla extract in large bowl. Beat using an electric mixer until well mixed. Add flour, salt, and pudding mix; beat well. Chill dough in the refrigerator for 30 minutes., Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper., Shape dough into 1-inch balls and place on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb., Bake in the preheated oven until lightly golden around the edges, 10 to 12 minutes. Remove from baking sheet and allow to cool on a wire rack, about 30 minutes., Combine white chocolate chips, milk, and orange zest in a microwave-safe bowl. Heat in the microwave for 1 1/2 minutes, stirring every 30 seconds, until chocolate is melted and smooth., Pour white chocolate mixture into a piping bag and pipe into the thumbprint of the cooled cookies. Sprinkle with chopped pistachios.	162 kcal	17 g	27 mg	0 g	2 g	6 g	109 mg	9 g	10 g	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Cookies	Florentines	https://www.allrecipes.com/recipe/274067/florentines/	5.0	60.0	20.0	10.0	These sweet florentines gain flavor from almonds and candied orange peels before they're dipped in melted chocolate for the perfect delicate dessert.	1 teaspoon shortening, or as needed, 0.5 cup whipping cream, 3 tablespoons white sugar, 0.25 pound chopped candied orange peel, 0.5 cup all-purpose flour, plus more for dusting, 0.33333334326744 cup slivered almonds, 4 ounces semisweet chocolate, melted	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour., Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other., Bake in the preheated oven until golden brown, 10 to 15 minutes., Remove from the oven and let cool completely on a wire rack, about 30 minutes., Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.	65 kcal	8 g	5 mg	0 g	1 g	2 g	2 mg	3 g	4 g	0 g	30 servings	NaN	NaN
Africa	NaN	Orange Cookies	Cranberry-Orange Cheesecake Bars	https://www.allrecipes.com/recipe/277344/cranberry-orange-cheesecake-bars/	4.0	355.0	15.0	40.0	Dried cranberries add a tart taste to these orange-flavored cheesecake bars that are perfect on your holiday dessert tray, or for an after-dinner offering any time of the year.	0.5 cup butter, softened, 0.33333334326744 cup packed brown sugar, 0.5 cup chopped walnuts, 1 cup all-purpose flour, 2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 1 cup dried cranberries, 6 tablespoons orange juice, 2 eggs, beaten, 1 tablespoon grated orange zest, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C)., Combine butter and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in flour and walnuts until crumbly. Press mixture into the bottom of a 9-inch square baking dish., Bake in the preheated oven until lightly browned, about 15 minutes. Remove and allow to cool., Meanwhile, combine cream cheese and white sugar in a large bowl; beat with an electric mixer until smooth. Add cranberries, orange juice, eggs, orange zest, and vanilla extract, mix until well combined. Spread cream cheese filling onto cooled crust., Bake until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 25 to 30 minutes. Let cool on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight., Cut into 12 bars and serve.	369 kcal	33 g	89 mg	1 g	6 g	14 g	177 mg	22 g	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Cookies	Orange-Dark Chocolate Cookies	https://www.allrecipes.com/recipe/274942/orange-dark-chocolate-cookies/	4.0	45.0	10.0	10.0	Dark chocolate and orange combine in these rich, decadent cookies that make a delicious addition to holiday parties or potlucks.	0.75 cup white sugar, 0.75 cup light brown sugar, 0.5 cup butter, 0.5 cup butter-flavored shortening, 2 teaspoons Mexican vanilla extract, 1 orange, zested and juiced, 2 eggs, 2.25 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups dark chocolate chips (such as Hershey's®)	Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet., Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition., Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes., Drop dough by rounded teaspoonfuls onto the prepared baking sheet., Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.	161 kcal	21 g	17 mg	0 g	2 g	4 g	126 mg	9 g	8 g	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Cookies	Taralles Cookies	https://www.allrecipes.com/recipe/271006/taralles-cookies/	4.0	80.0	25.0	10.0	Special occasions such as Easter call for these orange and vanilla-infused Italian taralle cookies dipped in a lemon icing.	6 eggs, 1 cup vegetable oil, 1 orange, zested and juiced, 1 cup white sugar, 5 cups all-purpose flour, or more as needed, 4 tablespoons baking powder, 1 envelope vanilla powder, 0.5 cup lemon juice, 2 cups confectioners' sugar	Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper., Beat eggs in a large bowl using an electric mixer until fluffy. Add oil, orange zest, and juice; mix well. Beat in sugar slowly., Combine flour, baking powder, and vanilla powder in a separate bowl. Slowly add to the egg mixture, 1 cup at a time, mixing well after each addition. Beat until almost blended; mix the rest by hand., Roll dough into 2 ropes; cut into 3- to 4-inch pieces. Twist 2 pieces together or roll individual ropes into circles to make round cookies., Place cookies 2 inches apart on the prepared baking sheets., Bake in the preheated oven until edges are golden but cookies are not yet brown, about 10 minutes. Let cookies cool completely, at least 30 minutes., Meanwhile, slowly mix lemon juice into a bowl of confectioners' sugar to make a runny icing. Line a few trays with waxed paper. Dip cooled cookies into the icing and transfer them onto the trays to harden.	269 kcal	40 g	47 mg	1 g	4 g	2 g	262 mg	19 g	11 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Cookies	Pecan Shortbread Cookies (Mexican Wedding Cookies)	https://www.allrecipes.com/recipe/277197/pecan-shortbread-cookies-mexican-wedding-cookies/	4.5	235.0	30.0	15.0	Freshly squeezed orange juice and orange zest add a lovely citrus twist to these traditional pecan shortbread cookies.	1 cup butter, softened, 0.5 cup white sugar, 2 teaspoons vanilla extract, 1 teaspoon freshly squeezed orange juice, 1 teaspoon water, 0.5 teaspoon freshly grated orange zest, 2 cups all-purpose flour, 1 cup very finely chopped pecans, 0.5 cup confectioners' sugar	Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight., Preheat the oven to 325 degrees F (165 degrees C)., Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough., Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more., Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.	168 kcal	16 g	20 mg	1 g	2 g	5 g	55 mg	7 g	11 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Cookies	Dark Chocolate-Orange Brownies	https://www.allrecipes.com/recipe/274941/dark-chocolate-orange-brownies/	4.0	80.0	15.0	45.0	These rich chocolate brownies have a hint of orange flavor, making them a decadent dessert for parties or potlucks.	10 ounces semisweet chocolate, 1 cup unsalted butter, 1 cup lightly packed brown sugar, 3 eggs, 1 large orange, zested, 1 cup all-purpose flour, 0.25 cup cocoa powder, 1 (6 ounce) package white chocolate, chopped	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides., Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes., Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture., Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan., Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.	331 kcal	33 g	68 mg	2 g	4 g	13 g	27 mg	25 g	22 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Cookies	Orange Spice Cookies	https://www.allrecipes.com/recipe/286104/orange-spice-cookies/	NaN	45.0	30.0	15.0	Cream cheese, molasses, and extracts bring comforting flavor to these holiday-ready orange spice cookies.	1.25 cups dark brown sugar, 0.5 cup white sugar, 0.5 cup unsalted butter, softened, 2 tablespoons unsalted butter, softened, 2 tablespoons cream cheese, 1 large egg, 1 tablespoon molasses, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 0.5 teaspoon maple extract, 2.5 cups all-purpose flour, 6 tablespoons grated orange zest, or to taste, 2 tablespoons ground cinnamon, 1.5 teaspoons baking soda, 1.5 teaspoons salt, 0.5 teaspoon ground cloves, 0.5 teaspoon ground nutmeg	Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Beat both sugars, 1/2 cup plus 2 tablespoons butter, and cream cheese together until creamy, at least 5 minutes. Add egg and mix well. Mix in molasses. Mix in vanilla, orange, and maple extracts., Stir flour, orange zest, cinnamon, baking soda, salt, cloves, and nutmeg together in another bowl until well combined and no clumps of zest remain. Add the dry ingredients to the wet ingredients and stir together just until incorporated; don't overmix., Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets., Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.	131 kcal	22 g	17 mg	1 g	2 g	3 g	169 mg	NaN	5 g	0 g	30 servings	NaN	NaN
Africa	NaN	Orange Cookies	Vegan Orange Cranberry Cookies	https://www.allrecipes.com/recipe/258599/vegan-orange-cranberry-cookies/	NaN	41.0	15.0	6.0	These soft cookies are perfect for any vegetarian or vegan guests this Thanksgiving; orange and cranberry flavors are perfectly autumnal.	0.75 cup white sugar, 0.5 cup margarine, 1 orange, zested, 1.5 teaspoons vanilla extract, 0.25 teaspoon salt, 0.25 teaspoon baking powder, 1.5 cups all-purpose flour, 1.5 cups dried cranberries, 0.25 cup unsweetened applesauce	Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets., Beat sugar, margarine, orange zest, vanilla extract, salt, and baking powder together in a large bowl until blended. Stir in flour, applesauce, and cranberries until dough is well combined., Drop dough onto baking sheets by tablespoons, 2 inches apart; flatten slightly., Bake in the preheated oven until edges are golden brown, 6 to 7 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.	111 kcal	19 g	NaN	1 g	1 g	1 g	73 mg	12 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Cookies	Strawberry-Orange Oatmeal Bars	https://www.allrecipes.com/recipe/274327/strawberry-orange-oatmeal-bars/	5.0	70.0	25.0	45.0	A strawberry-orange filling, combined with a coconut-almond-oatmeal crust, make for fruity and flavorful bars! Maple syrup is used exclusively as sweetener.	cooking spray, 1 cup rolled oats, 0.75 cup whole wheat flour, 0.75 cup shredded sweetened coconut, 0.5 cup sliced almonds, 1 teaspoon ground ginger, 0.5 teaspoon kosher salt, 0.5 cup maple syrup, 6 tablespoons unsalted butter, melted, 1 teaspoon vanilla extract, 3 cups sliced fresh strawberries, 3 tablespoons maple syrup, or as needed, 1.5 tablespoons cornstarch, 1 tablespoon orange juice, 0.25 teaspoon grated orange zest	Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with enough parchment to have overhang on all sides. Lightly grease parchment with cooking spray., Stir together oats, whole wheat flour, coconut, almonds, ginger, and salt in a large bowl. Add 1/2 cup maple syrup, melted butter, and vanilla extract. Stir until mixture is thoroughly combined. Reserve 1 cup of the crust mixture to use as the topping. Press the rest of the crust mixture firmly and evenly into the bottom of the prepared pan., Combine strawberries, 3 tablespoons maple syrup, cornstarch, orange juice, and orange zest in a bowl. Toss to combine until there are no longer any dry lumps of cornstarch. Pour strawberry mixture evenly over the crust., Sprinkle reserved crust mixture over the strawberries and lightly press down into strawberry mixture., Bake in the preheated oven, until the top is golden brown and strawberries are bubbling, 45 to 50 minutes. Cool completely in pan. Remove from pan using parchment "handles" and slice into bars.	213 kcal	30 g	15 mg	3 g	3 g	5 g	97 mg	15 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Cookies	Sicilian Fig Cookies	https://www.allrecipes.com/recipe/9721/sicilian-fig-cookies/	4.5	55.0	30.0	15.0	These Sicilian cookies are delicious fig-filled pastries. You can substitute the figs with dried dates. Hazelnuts can also be used in place of walnuts.	2.5 cups all-purpose flour, 0.25 teaspoon salt, 2.5 teaspoons baking powder, 0.5 cup white sugar, 1 cup unsalted butter, 2 eggs, 0.5 teaspoon vanilla extract, 0.25 cup milk, 2 cups chopped dried figs, 1 cup raisins, 1 large orange, 2 cups toasted walnuts, chopped, 1 cup honey, 0.5 cup dark rum, 1 teaspoon ground cinnamon	For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill., For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside., Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets., Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough., Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.	107 kcal	15 g	12 mg	1 g	1 g	2 g	29 mg	10 g	5 g	0 g	72 servings	NaN	NaN
Africa	NaN	Orange Desserts	Frog Eye Salad	https://www.allrecipes.com/recipe/14439/frog-eye-salad/	4.6	575.0	15.0	20.0	This frog eye salad is a sweet pasta salad with crushed pineapple, Mandarin oranges, coconut, and mini marshmallows in a creamy pineapple dressing.	1.75 cups unsweetened pineapple juice, 1 cup white sugar, 2 eggs, beaten, 2 tablespoons all-purpose flour, 2.5 teaspoons salt, divided, 1 tablespoon lemon juice, 1 tablespoon vegetable oil, 1 (16 ounce) package acini di pepe pasta, 3 (11 ounce) cans mandarin oranges, drained, 2 (20 ounce) cans pineapple tidbits, drained, 1 (20 ounce) can crushed pineapple, drained, 1 (8 ounce) container frozen whipped topping, thawed, 1 cup miniature marshmallows, 1 cup shredded coconut	Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour., Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water., Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight., Before serving, add marshmallows and coconut; toss and serve.	581 kcal	114 g	37 mg	4 g	9 g	7 g	648 mg	75 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Mandarin Orange Cake	https://www.allrecipes.com/recipe/8101/mandarin-orange-cake-i/	4.6	110.0	20.0	60.0	This mandarin orange cake is deliciously easy to make with yellow cake mix and canned mandarin oranges. Even better with a creamy pineapple frosting!	1 (15.25 ounce) package yellow cake mix, 1 (11 ounce) can mandarin orange segments, 4 large eggs, 1 cup vegetable oil, 1 (20 ounce) can crushed pineapple with juice, 1 (8 ounce) container frozen whipped topping, thawed, 1 (3.5 ounce) package instant vanilla pudding mix	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan., Combine cake mix, mandarin oranges with juice, eggs, and oil in a large bowl; beat with an electric mixer until smooth. Pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Set aside to cool for at least 30 minutes., Beat pineapple with juice, whipped topping, and dry pudding mix together in a large bowl until blended. Spread on cooled cake.	337 kcal	38 g	42 mg	1 g	3 g	5 g	287 mg	27 g	20 g	0 g	18 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Gelatin Salad	https://www.allrecipes.com/recipe/14465/orange-gelatin-salad/	4.7	40.0	10.0	NaN	An easy orange Jell-O recipe. This is a classic, delicious spin on fruit salad with oranges, pineapple, cottage cheese, whipped topping and Jell-O.	1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 1 (6 ounce) package orange flavored Jell-O® mix, 16 ounces cottage cheese, 8 ounces frozen whipped topping, thawed	Combine oranges, pineapple, and gelatin mix in a mixing bowl. Mix well and chill for 30 minutes., Add cottage cheese to the fruit mixture; stir to combine., Gently fold in whipped topping; chill and serve.	289 kcal	41 g	10 mg	1 g	10 g	7 g	350 mg	35 g	8 g	0 g	7 servings	NaN	NaN
Africa	NaN	Orange Desserts	Pistachio Fluff Fruit Salad	https://www.allrecipes.com/recipe/14185/pistachio-fluff-fruit-salad/	4.7	10.0	10.0	NaN	This easy fruit salad recipe with cool whip features pistachio fluff made with pudding and whipped topping mixed with bananas, oranges, and pineapple.	1 (3 ounce) package instant pistachio pudding mix, 1 (20 ounce) can crushed pineapple with juice, 1 (12 ounce) container frozen whipped topping, thawed, 2 large bananas, sliced, 2 cups miniature marshmallows, 1 (15.25 ounce) can fruit cocktail, drained, 1 (11 ounce) can mandarin oranges, drained	Dump instant pudding into a large mixing bowl. Add pineapple with juice; mix well. Stir in whipped topping until combined., Add bananas, marshmallows, fruit cocktail, and mandarin oranges; mix until incorporated. Cover and refrigerate until thoroughly chilled.	381 kcal	68 g	NaN	3 g	2 g	11 g	231 mg	NaN	13 g	0 g	7 servings	NaN	NaN
Africa	NaN	Orange Desserts	Pig Pickin' Cake	https://www.allrecipes.com/recipe/8043/pig-pickin-cake/	4.8	45.0	20.0	25.0	Pig pickin' cake is a wonderful dessert that's easy to make using box mix. Three layers of cake get topped with frozen whipped topping and pineapple.	1 (15.25 ounce) package yellow cake mix, 1 (11 ounce) can mandarin oranges, juice reserved, 4 large eggs, 0.25 cup vegetable oil, 1 (16 ounce) package frozen whipped topping, thawed, 1 (15 ounce) can crushed pineapple, drained, 1 (3.5 ounce) package instant vanilla pudding mix	Preheat the oven to 350 degrees F (175 degrees C)., Prepare the cake: Mix together cake mix, oranges with juice, eggs, and oil. Pour batter into three greased and floured 8-inch round pans. Layers will be thin., Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 30 minutes. Cool layers on wire racks., Make the frosting: Mix together whipped topping, crushed pineapple, and instant pudding mix., Spread frosting onto the cooled cake layers. Stack layers; frost top and sides. Refrigerate until ready to eat.	524 kcal	71 g	75 mg	1 g	6 g	12 g	523 mg	51 g	25 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Cookie Salad I	https://www.allrecipes.com/recipe/18486/cookie-salad-i/	4.7	10.0	10.0	NaN	This is my mom's recipe, and it is delicious! It can be served as either a salad or dessert. This recipe can also be used to make parfaits. Simply layer the salad, extra whipped topping, crushed cookies and repeat. Top parfaits with a dollop of whipped topping. Or, to serve as a pie, pour into a graham cracker or cookie crust and chill before serving.	2 (3.4 ounce) packages instant vanilla pudding mix, 2 cups buttermilk, 12 ounces frozen whipped topping, thawed, 1 (20 ounce) can pineapple chunks, drained, 2 (11 ounce) cans mandarin oranges, drained, 0.5 (11.5 ounce) package fudge stripe cookies	In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.	500 kcal	73 g	5 mg	2 g	7 g	17 g	291 mg	61 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Desserts	Auntie Midge's Hawaiian Salad	https://www.allrecipes.com/recipe/240617/auntie-midges-hawaiian-salad/	4.7	245.0	5.0	NaN	This family recipe for Hawaiian salad is made with three types of canned fruit, a bag of mini marshmallows, and sour cream to bind it all together.	1 (30 ounce) can fruit cocktail, drained thoroughly, 1 (20 ounce) can pineapple chunks, drained thoroughly, 1 (8 ounce) can mandarin oranges, drained thoroughly, 1 (10.5 ounce) package miniature marshmallows, 1 (24 ounce) container sour cream	Mix fruit cocktail, pineapple chunks, mandarin oranges, and marshmallows together in a large bowl. Add sour cream and stir until fruit is completely coated. Cover and refrigerate for 4 to 8 hours before serving.	333 kcal	48 g	30 mg	2 g	3 g	9 g	78 mg	37 g	14 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Ambrosia Fruit Salad	https://www.allrecipes.com/recipe/16123/ambrosia-fruit-salad/	4.3	45.0	10.0	NaN	Shredded coconut and chunks of pineapple, mandarin oranges, marshmallows, pecans and fruit cocktail are folded into whipped topping and chilled. Top with maraschino cherries when serving.	1 (8 ounce) container frozen whipped topping, thawed, 2.5 cups shredded coconut, 0.5 cup chopped walnuts, 1 (8 ounce) can fruit cocktail, drained, 1 (8 ounce) can pineapple chunks, drained, 1 (11 ounce) can mandarin oranges, drained, 3 cups miniature marshmallows, 1 (10 ounce) jar maraschino cherries, drained, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon	In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.	274 kcal	41 g	NaN	3 g	2 g	9 g	62 mg	24 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Slice Cake	https://www.allrecipes.com/recipe/13761/orange-slice-cake/	4.7	0.0	NaN	NaN	Chopped dates, candy orange slices, nuts and coconut are baked into this buttermilk cake which is soaked overnight in orange juice.	1 cup butter, softened, 2 cups white sugar, 4 eggs, 0.5 cup buttermilk, 1 teaspoon baking soda, 3.5 cups all-purpose flour, 1 pound dates, pitted and chopped, 1 pound orange slices candy, chopped, 2 cups chopped pecans, 1.3333300352097 cups shredded coconut, 1 cup orange juice, 2 cups confectioners' sugar	Preheat oven to 250 degrees F (120 degrees C). Lightly grease and flour one 10 inch tube pan., In a mixing bowl, cream margarine and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Dissolve baking soda in buttermilk and add to the creamed mixture., Place flour in a large bowl and add dates, orange slices, and nuts. Stir to coat each piece. Add flour mixture and coconut to creamed mixture. This makes a very stiff dough, so it will be necessary to stir with a wooden spoon., Pour batter into the tube pan. Bake for 2 1/2 to 3 hours. As soon as cake comes from oven, combine the orange juice and confectioners sugar and pour over hot cake. Let stand in pan overnight.	928 kcal	156 g	103 mg	7 g	9 g	14 g	290 mg	116 g	33 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Rosa Marina Fruit Salad	https://www.allrecipes.com/recipe/233943/rosa-marina-fruit-salad/	4.6	540.0	15.0	15.0	Fruit salad gets a new twist with the addition of Rosa Marina, also known as orzo, pasta in this creamy fruit salad.	1 (16 ounce) package Rosa Marina (orzo) pasta, 2 (15 ounce) cans mandarin oranges, drained and juice reserved, 1 (16 ounce) can pineapple chunks, drained with juice reserved, 1 (16 ounce) can crushed pineapple, drained and juice reserved, 1 (4 ounce) jar maraschino cherries, drained and halved, 0.75 cup white sugar, 2 large eggs, 3 tablespoons all-purpose flour, 1 (16 ounce) container whipped topping (such as Cool Whip®)	Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo., Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes., Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.	196 kcal	35 g	16 mg	1 g	4 g	4 g	20 mg	19 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Desserts	Mexican Tamarind Candy	https://www.allrecipes.com/recipe/278646/mexican-tamarind-candy/	5.0	285.0	30.0	45.0	Full of fruity flavor and a chile-lime kick from Tajin®, this Mexican tamarind candy is sure to be a hit for kids and adults alike.	1 pound tamarind pods, peeled, 1 cup water, 1 orange, peeled and segmented, 4 cups white sugar, 4 tablespoons chile-lime seasoning (such as Tajin®), or more to taste, 1 tablespoon butter	Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes., Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds., Blend outer casings with juicy pulp in an electric blender., Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface., Remove from heat and let cool, about 2 hours., Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.	86 kcal	22 g	1 mg	1 g	0 g	0 g	100 mg	16 g	0 g	0 g	50 servings	NaN	NaN
Africa	NaN	Orange Desserts	Million Dollar Cake	https://www.allrecipes.com/recipe/7903/million-dollar-cake/	4.7	595.0	30.0	25.0	A cake made from yellow cake mix is frosted with a cream cheese, mandarin orange, and pineapple mixture for a light and refreshing cake.	1 (18.25 ounce) package yellow cake mix, 8 ounces cream cheese, 1.5 cups confectioners' sugar, 1 (20 ounce) can crushed pineapple with juice, 2 (8 ounce) cans mandarin oranges, drained, 1 (3.5 ounce) package instant vanilla pudding mix, 1 (8 ounce) container frozen whipped topping, thawed	Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool, and then split each layer in half so as to have 4 layers., In a large bowl, whip cream cheese until soft, and then gradually mix in confectioners' sugar. Stir in the pineapple with juice and the drained mandarin oranges, reserving about 5 mandarin orange slices to decorate the top of cake. Mix in the dry pudding mix. Fold in the whipped topping., Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one, and top with more frosting. Repeat until all layers are used, spreading last bit of frosting on top and sides of cake. Decorate with reserved mandarin orange slices. Refrigerate overnight before serving.	452 kcal	74 g	22 mg	1 g	4 g	9 g	465 mg	56 g	16 g	0 g	12 servings	1 (8 or 9 inch) layer cake	NaN
Africa	NaN	Orange Desserts	Orange Meringue Pie	https://www.allrecipes.com/recipe/165149/orange-meringue-pie/	4.5	110.0	20.0	30.0	A nice change from lemon meringue, the flavor comes from a generous amount of orange juice and orange zest as well as some segments of fresh orange.	1 (9 inch) unbaked pie crust, 0.75 cup sugar, 0.33333334326744 cup cornstarch, 1 pinch salt, 1 cup orange juice, 0.5 cup lemon juice, 0.25 cup water, 4 eggs, separated, 4 tablespoons butter or margarine, cut into pieces, 2 teaspoons grated orange zest, 0.5 cup diced orange segments, 0.5 cup white sugar, 0.25 teaspoon cream of tartar	Preheat oven to 400 degrees F (205 degrees C). Line pastry with aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; bake about 5 minutes more., In a small saucepan, stir together the 3/4 cup sugar, 1/3 cup cornstarch, and salt. Mix in the orange juice, lemon juice, and water. Whisk in the egg yolks. Cook over medium heat, stirring frequently, until thick and bubbly, about 5 minutes. Remove from heat, and stir in butter and orange zest. If desired; stir in diced orange segments. Pour into prepared pie crust, cover with plastic wrap, and set aside to cool., When pie filling has cooled to room temperature, preheat oven and prepare meringue. Preheat oven to 350 degrees F (175 degrees C). In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over pie, making sure the meringue completely covers the filling and meets the edges of the pie crust., Bake in preheated oven until meringue topping is golden brown, about 15 minutes.	365 kcal	53 g	108 mg	1 g	5 g	6 g	194 mg	36 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Fluff I	https://www.allrecipes.com/recipe/14251/orange-fluff-i/	4.5	65.0	5.0	NaN	Orange flavored gelatin is stirred into whipped topping and then folded into a bowl of cottage cheese, crushed pineapple and mandarin oranges. Even better when chilled for an hour.	2 (11 ounce) cans mandarin oranges, drained, 1 (15 ounce) can crushed pineapple, 1 pound cottage cheese, 2 (3 ounce) packages orange flavored Jell-O® mix, 1 (16 ounce) package frozen whipped topping, thawed	Combine the well drained oranges and pineapple in a large bowl and mix together with the cottage cheese. Add the dry orange flavored gelatin powder and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.	393 kcal	52 g	9 mg	1 g	10 g	14 g	327 mg	50 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Desserts	Portokalopita (Greek Orange Phyllo Cake)	https://www.allrecipes.com/recipe/262979/portokalopita-greek-orange-phyllo-cake/	4.6	145.0	25.0	60.0	Portokalopita is a moist, delicious Greek cake made with shredded phyllo dough, oranges, and Greek yogurt that is soaked with a homemade orange syrup after baking.	2 cups white sugar, 1.5 cups water, 1 teaspoon ground cinnamon, 1 orange, halved, 1 (16 ounce) package phyllo dough, 3 oranges, 5 eggs, 1 (7 ounce) container Greek yogurt, 0.75 cup olive oil, 0.5 cup white sugar, 1 tablespoon baking powder	Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil., Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges., Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices., Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.	465 kcal	68 g	81 mg	2 g	7 g	4 g	305 mg	47 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Quick Sunshine Cake	https://www.allrecipes.com/recipe/7318/quick-sunshine-cake/	4.8	0.0	NaN	NaN	This recipe was given to me by a friend with whom I exchange recipes. It is so moist and good. Being a nurse, I am always looking for quick easy recipes.	1 (18.25 ounce) package moist yellow cake mix, 4 eggs, 0.5 cup vegetable oil, 1 (11 ounce) can mandarin oranges, juice reserved, 1 (16 ounce) package frozen whipped topping, thawed, 1 (5 ounce) package instant vanilla pudding mix, 1 (20 ounce) can crushed pineapple with juice	Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan., Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack., While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.	331 kcal	43 g	42 mg	1 g	3 g	7 g	324 mg	31 g	17 g	0 g	18 servings	NaN	NaN
Africa	NaN	Orange Desserts	Heavenly Pink Salad	https://www.allrecipes.com/recipe/14484/heavenly-pink-salad/	4.6	130.0	10.0	NaN	This terrific salad is a keeper. It 's pretty, makes a bunch, and tastes wonderful. There 's cherry pie filling, condensed milk, pineapple, oranges, coconut, whipped topping and crushed pecans.	1 (21 ounce) can cherry pie filling, 1 (14 ounce) can sweetened condensed milk, 1 (11 ounce) can mandarin oranges, drained, 1 (15 ounce) can crushed pineapple, 1 cup shredded coconut, 2 cups miniature marshmallows, 1 (16 ounce) package frozen whipped topping, thawed	Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping., Chill for several hours and top with crushed pecans if desired.	373 kcal	60 g	11 mg	1 g	4 g	12 g	86 mg	42 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Fruit Sherbet	https://www.allrecipes.com/recipe/52457/fruit-sherbet/	4.6	245.0	5.0	NaN	This light and fruity sherbet is made with orange, lemon, and pineapple juices. It's from a newspaper clipping from 1933.	1 cup lemon juice, 1.5 cups sugar, 1 cup orange juice, 1 cup milk, 0.5 cup pineapple juice	In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.	381 kcal	94 g	5 mg	0 g	3 g	1 g	27 mg	88 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Desserts	Fruit Salad	https://www.allrecipes.com/recipe/13721/fruit-salad/	4.7	0.0	NaN	NaN	Sour cream binds this salad of pineapple chunks, maraschino cherries, and mandarin orange slices with miniature marshmallows. Serve with a Thanksgiving dinner or as a dessert.	1 (20 ounce) can pineapple chunks, drained, 2 (11 ounce) cans mandarin oranges, drained, 1 (10 ounce) jar maraschino cherries, halved, 1 (16 ounce) package miniature marshmallows, 1 (16 ounce) container sour cream	In a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. Chill and serve.	431 kcal	81 g	25 mg	2 g	3 g	8 g	82 mg	53 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Drizzle Cake	https://www.allrecipes.com/recipe/281178/orange-drizzle-cake/	4.3	45.0	10.0	30.0	Drizzled with a sweet orange glaze, this one-bowl orange cake provides just enough sweetness and ease to make it an instant success.	1 cup self-rising flour, 3 large eggs, 0.66666668653488 cup superfine sugar, 0.66666668653488 cup salted butter, melted, 2 tablespoons orange juice, 1 tablespoon grated orange zest, 1 teaspoon baking powder, 0.5 cup superfine sugar, 0.25 cup orange juice	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour., Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath., While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.	337 kcal	42 g	110 mg	1 g	4 g	10 g	395 mg	30 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Desserts	Coconut Ambrosia Salad	https://www.allrecipes.com/recipe/14464/coconut-ambrosia-salad/	4.6	70.0	10.0	NaN	There 'll be twelve happy people at your table when you spoon us this delightful salad/dessert, made with Mandarin oranges, pineapple, whipped topping, coconut, marshmallows and, of course, maraschino cherries.	1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 3.5 cups frozen whipped topping, thawed, 2 cups shredded coconut, 2 cups miniature marshmallows, 0.5 cup milk, 1 cup maraschino cherries	In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk., Mix together well and chill 1 hour before serving. Garnish with cherries.	195 kcal	31 g	1 mg	2 g	1 g	7 g	48 mg	18 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Ambrosia Salad with Fruit Cocktail	https://www.allrecipes.com/recipe/277214/ambrosia-salad-with-fruit-cocktail/	4.0	15.0	15.0	NaN	Fruit cocktail finds its home in this ambrosia salad with peaches, pineapple, mandarin oranges, and a cream cheese-Cool Whip.	2 (15.25 ounce) cans fruit cocktail, 1 (16 ounce) can sliced peaches in juice, 1 (16 ounce) can pineapple chunks in juice, 1 (12 ounce) can mandarin oranges in juice, 1 (8 ounce) package cream cheese, softened, 2 tablespoons milk, or as needed, 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed, 1 cup sweetened flaked coconut	Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain., Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well., Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.	399 kcal	48 g	31 mg	4 g	4 g	18 g	131 mg	43 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Pound Cake	https://www.allrecipes.com/recipe/280206/orange-pound-cake/	4.8	105.0	20.0	75.0	Drizzled with a sweet orange syrup for added decadence, this orange pound cake is rich, moist, and bursting with flavor.	3 cups all-purpose flour, 0.5 teaspoon baking powder, 0.5 teaspoon salt, 0.25 teaspoon baking soda, 3 cups white sugar, 1 cup unsalted butter, at room temperature, 6 large eggs, at room temperature, 1 teaspoon vanilla extract, 2 medium oranges, zested, 1 cup sour cream, at room temperature, 1.5 cups fresh orange juice, 1 cup white sugar, 1 medium orange, zested, 3 tablespoons unsalted butter	Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt)., Sift flour, baking powder, salt, and baking soda together in a bowl; set aside., Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely., While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.	628 kcal	96 g	150 mg	1 g	8 g	15 g	192 mg	70 g	25 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Cheesecake with Cranberry Glaze and Sugared Cranberries	https://www.allrecipes.com/recipe/269467/cheesecake-with-cranberry-glaze-and-sugared-cranberries/	4.9	590.0	30.0	50.0	Orange-flavored cheesecake is topped with a ruby-red cranberry glaze and sugared cranberries for an elegant dessert.	10 digestive biscuits (such as McVitie's®), 5 tablespoons butter, melted, 2 tablespoons confectioners' sugar, 0.125 teaspoon salt, 2 (8 ounce) packages cream cheese, softened, 0.75 cup white sugar, 3 large eggs, 0.25 cup sour cream, 2 teaspoons vanilla extract, 1 orange, zested, 0.33333334326744 cup white sugar, 0.5 cup water, 1 cup fresh cranberries, 0.25 cup white sugar, 1 cup fresh cranberries, 0.25 cup water, 2 tablespoons white sugar, 0.5 cup confectioners' sugar, 1 tablespoon orange juice, 1.5 teaspoons light corn syrup, 0.5 teaspoon vanilla extract, 0.25 teaspoon salt	Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper., Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze., Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling., Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust., Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes., While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup., Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight., Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the syrup-coated cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour., In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth., Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.	448 kcal	48 g	123 mg	1 g	6 g	16 g	369 mg	40 g	26 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Isaac's Carrot Cake	https://www.allrecipes.com/recipe/240469/isaacs-carrot-cake/	4.5	55.0	15.0	40.0	This light and wonderfully moist carrot cake contains a surprise treat inside: mandarin oranges!	3 cups all-purpose flour, 2 cups white sugar, 2.5 teaspoons baking soda, 2.5 teaspoons ground cinnamon, 1 teaspoon salt, 0.25 teaspoon ground nutmeg, 2 cups shredded carrots, 1 (11 ounce) can mandarin oranges, drained, 1.25 cups vegetable oil, 3 eggs, 2 teaspoons vanilla extract, 1 teaspoon grated orange zest	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish., Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.	482 kcal	62 g	47 mg	2 g	5 g	4 g	488 mg	37 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Vegan Cake	https://www.allrecipes.com/recipe/231619/orange-vegan-cake/	4.5	45.0	15.0	30.0	No eggs or milk on hand? This moist, orange cake is great whether or not you're vegan.	1 large orange, peeled, 1.5 cups all-purpose flour, 1 cup white sugar, 0.5 cup vegetable oil, 1.5 teaspoons baking soda, 0.25 teaspoon salt	Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan., Blend orange in the blender until liquified; measure 1 cup orange juice., Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.	157 kcal	23 g	NaN	1 g	1 g	1 g	155 mg	14 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Tapioca Salad	https://www.allrecipes.com/recipe/72832/orange-tapioca-salad/	4.6	170.0	15.0	5.0	Orange cream flavored gelatin salad with pineapple and mandarin oranges. This orange tapioca salad is a family favorite in the summer.	3 cups water, 1 (3 ounce) package orange flavored Jell-O® mix, 1 (3.4 ounce) package instant vanilla pudding mix, 1 (3 ounce) package instant tapioca pudding mix, 1 (15 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 1 (8 ounce) tub frozen whipped topping, thawed	Bring water to a boil in a large saucepan. Whisk in orange gelatin mix, vanilla pudding mix, and tapioca pudding mix. Return to a boil and cook for 1 minute, stirring constantly. Remove from heat and allow to cool completely., Fold in mandarin oranges, crushed pineapple, and whipped topping; transfer to a serving bowl., Chill in the refrigerator for at least 2 hours. Use a spoon to fluff top before serving.	245 kcal	45 g	NaN	1 g	2 g	6 g	267 mg	40 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Crunch Cake	https://www.allrecipes.com/recipe/21812/orange-crunch-cake/	4.7	60.0	30.0	30.0	A refreshing orange cake with a nutty crunch layer, orange-lemon frosting, and mandarin orange garnish. Perfect for the citrus lovers in your life!	1 cup graham cracker crumbs, 0.5 cup brown sugar, 0.5 cup chopped walnuts, 0.5 cup butter, softened, 1 (18.25 ounce) package yellow cake mix, 0.5 cup water, 0.5 cup orange juice, 0.33300000429153 cup vegetable oil, 3 eggs, 2 tablespoons grated orange zest, 1 (16 ounce) can prepared vanilla frosting, 1 (8 ounce) container frozen whipped topping, thawed, 3 tablespoons grated orange zest, 1 teaspoon grated lemon zest, 1 (11 ounce) can mandarin oranges, drained	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans. Combine graham cracker crumbs, brown sugar, walnuts, and butter. Divide mixture evenly between the prepared pans. Set aside., In a medium bowl, mix together cake mix, water, orange juice, and oil until blended. Beat in eggs, one at a time, then stir in orange zest. Pour mixture evenly over crunch layer in the pans., Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow to cool in pans for 10 minutes; invert onto a wire rack and cool completely before frosting. Frost (crunch-side up) between layers, on top and sides. Arrange mandarin orange segments on top; refrigerate., To make frosting: In a medium bowl, beat vanilla frosting until light and fluffy; mix in whipped topping. Stir in orange and lemon zest. Use frosting on completely cooled cake layers.	773 kcal	94 g	81 mg	2 g	6 g	15 g	606 mg	65 g	42 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Mama's Ambrosia	https://www.allrecipes.com/recipe/24606/mamas-ambrosia/	4.7	75.0	15.0	NaN	A sweet concoction of mandarin oranges, fruit cocktail, coconut, marshmallows and crunchy walnuts is nestled in smooth sour cream in this favorite dessert salad.	2 (11 ounce) cans mandarin orange segments, drained, 2 (15.25 ounce) cans fruit cocktail, drained, 1 cup chopped walnuts, 2 cups miniature marshmallows, 2 cups flaked coconut, 1 (8 ounce) container sour cream	In a large bowl, mix together the oranges, fruit cocktail, walnuts, marshmallows, and coconut. Fold in the sour cream. Chill for at least an hour, and stir again before serving.	290 kcal	35 g	10 mg	4 g	4 g	8 g	74 mg	26 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Sunshine Cake	https://www.allrecipes.com/recipe/7566/orange-sunshine-cake/	4.6	0.0	NaN	NaN	Orange sunshine cake with pineapple frosting — perfect for spring and easy to make for a delicious dessert with a fun name.	1 (18.25 ounce) package yellow cake mix, 4 eggs, 2 (3.5 ounce) packages instant vanilla pudding mix, 0.5 cup vegetable oil, 2 teaspoons orange extract, 1 (11 ounce) can mandarin orange segments, 1 (12 ounce) container frozen whipped topping, thawed, 1 (8 ounce) can crushed pineapple, drained	Preheat the oven to 350 degrees F (175 degrees C)., Combine cake mix, eggs, 1 package pudding mix, vegetable oil, orange extract, and mandarin oranges, and beat well for about 3 minutes., Bake in three 9-inch greased and floured round cake pans for 20 to 25 minutes in the preheated oven., Fold remaining package pudding mix and pineapple into whipped topping for frosting., Frost chilled cake and keep refrigerated until ready to serve.	156 kcal	21 g	21 mg	0 g	2 g	3 g	184 mg	15 g	8 g	0 g	36 servings	1 3-layer, 9-inch cake	NaN
Africa	NaN	Orange Desserts	Cranberry Jell-O Salad with Mandarin Oranges	https://www.allrecipes.com/recipe/229386/cranberry-jell-o-salad/	4.7	495.0	15.0	NaN	A cranberry Jell-O salad with mandarin oranges is made with fresh cranberries, plus pecans, for a tasty, tangy, fruity flavor and a nutty crunch.	2 cups fresh cranberries, 1 (15 ounce) can mandarin oranges, drained and chopped, 1 cup pecans, 1 (15 ounce) can crushed pineapple, drained, 2 (3 ounce) packages cranberry-flavored gelatin mix (such as Jell-O®), 0.75 cup white sugar, 1 cup boiling water, 1 cup cold water	Place cranberries, mandarin oranges, and pecans into a food processor and pulse several times to chop; process mixture until finely ground, about 30 seconds. Transfer mixture into a large bowl., Mix pineapple, gelatin, and sugar in a separate bowl. Add boiling water and cold water and stir together until gelatin and sugar have dissolved., Pour gelatin mixture into cranberry mixture and stir. Pour into a gelatin mold and refrigerate, 8 hours or overnight, before serving.	209 kcal	37 g	NaN	2 g	3 g	1 g	51 mg	34 g	7 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Cranberry Orange Cake	https://www.allrecipes.com/recipe/277348/cranberry-orange-cake/	4.5	150.0	15.0	60.0	This cranberry orange cake is made in a Bundt pan for a delicious holiday cake bursting with fresh cranberries and orange zest in every bite!	nonstick cooking spray, 3 cups all-purpose flour, 2 cups white sugar, 1 cup vegetable oil, 4 large eggs, 0.66666668653488 cup orange juice, 1 tablespoon baking powder, 2.5 teaspoons vanilla extract, 0.5 teaspoon salt, 1.5 cups fresh cranberries, 1 orange, zested	Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan with nonstick spray., Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla, and salt in a large bowl; beat with an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest; pour batter into the prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cake rest for 15 minutes, then invert onto a wire rack to cool for 1 hour.	431 kcal	60 g	62 mg	2 g	5 g	3 g	243 mg	37 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Blood Orange Tart	https://www.allrecipes.com/recipe/269931/blood-orange-tart/	4.8	305.0	35.0	45.0	This colorful blood orange tart with a shortbread crust is loaded with citrusy flavor using both juice and zest in the custard and slices for garnish on top.	1 cup all-purpose flour, 0.33333334326744 cup white sugar, 1 teaspoon vanilla extract, 0.5 teaspoon salt, 0.5 cup cold unsalted butter, cut into 1/2-inch pieces, 0.66666668653488 cup sugar, 2 tablespoons cornstarch, 0.25 teaspoon salt, 1 cup blood orange juice, 3 large eggs, lightly beaten, 1 large egg yolk, lightly beaten, 2 tablespoons blood orange zest, 2 tablespoons unsalted butter, cut into 1/2-inch pieces, 1 medium blood orange, thinly sliced	Lightly grease a 9-inch tart pan with a removable bottom., Make the crust: Pulse flour, sugar, vanilla, and salt in a food processor a few times to combine. Add cold butter and pulse several more times until mixture is very crumbly and resembles coarse sand., Pour mixture into the prepared tart pan; use damp hands to press crumbs together evenly along the bottom and up the sides of the pan to form a crust. Gently prick the bottom of the crust several times with a fork. Freeze crust for 15 minutes., Meanwhile, preheat the oven to 350 degrees F (175 degrees C)., Remove crust from the freezer and place it onto a baking sheet. Line the crust with aluminum foil and fill with dried beans., Bake in the preheated oven until crust begins to turn golden brown, 20 to 25 minutes. Remove beans and aluminum foil; continue to bake until the center is set, 5 to 7 minutes more. Remove from the oven and reduce the heat to 325 degrees F (165 degrees C)., Make the filling: Bring a pot of water to a low simmer., While the water is coming to a simmer, whisk sugar, cornstarch, and salt together in a large heat-proof bowl. Whisk in orange juice, eggs, egg yolk, and orange zest until smooth., Place the bowl over the pot of simmering water, making sure it does not touch the water. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 5 to 10 minutes. Remove from the heat and stir in butter, one piece at a time, ensuring each piece melts before adding the next. Pour filling through a fine-mesh sieve into the prepared crust., Bake in the preheated oven until custard is set, 15 to 20 minutes. Allow tart to cool to room temperature before removing from pan, about 30 minutes., Chill tart for about 3 hours. Top with blood orange slices before serving.	346 kcal	45 g	134 mg	2 g	5 g	10 g	248 mg	25 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Desserts	Mini Christmas Cakes	https://www.allrecipes.com/recipe/261755/mini-christmas-cakes/	NaN	17950.0	70.0	90.0	These mini Christmas cakes are so fun to make and decorate. Look no further for thoughtful holiday gifts for neighbors, coworkers, and teachers.	3 cups dried currants, 1.25 cups raisins, 1 cup sultana raisins, 0.5 cup candied red cherries, chopped, 8 fluid ounces brandy, 1 large orange, zested, 1 large lemon, zested, 1 cup unsalted butter, softened, 2 tablespoons unsalted butter, softened, 1 cup brown sugar, 2 tablespoons brown sugar, 3 large eggs, beaten, 1 tablespoon molasses, or more to taste, 1 cup chopped almonds, 1 cup all-purpose flour, 0.5 cup self-rising flour, 0.5 cup ground almonds, 2 teaspoons mixed spice, 6 tablespoons apricot jam, 10 ounces marzipan, 12 ounces white fondant, 1 teaspoon blue food coloring	Make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let soak, stirring or shaking every few hours, for 2 to 3 days., Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins., Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners., Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes., Transfer cakes to airtight tins and let sit for at least 10 days before decorating., When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake., Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing., Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.	422 kcal	67 g	46 mg	3 g	5 g	6 g	58 mg	42 g	14 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Desserts	PHILADELPHIA® Fruit Pizza	https://www.allrecipes.com/recipe/136145/philadelphia-fruit-pizza/	4.9	179.0	15.0	NaN	On a baked cookie 'crust,' arrange sliced kiwi, berries and mandarin orange segments on a creamy layer of 'sauce' for a pretty summer dessert.	1 (16.5 ounce) package refrigerated sliceable sugar cookies, sliced, 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened, 0.25 cup sugar, 0.5 teaspoon vanilla, 4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges), 0.25 cup apricot preserves, pressed through sieve to remove lumps, 1 tablespoon water	Heat oven to 375 degrees F., Line 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over., Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust., Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.	284 kcal	36 g	25 mg	1 g	3 g	6 g	218 mg	17 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Sherbet Salad	https://www.allrecipes.com/recipe/132465/orange-sherbet-salad/	4.5	375.0	5.0	NaN	This orange sherbet salad made with orange gelatin, orange sherbert, and canned mandarin oranges is a lovely, light orange dessert.	2 (3 ounce) packages orange flavored gelatin (such as JELL-O®), 2 cups boiling water, 1 pint orange sherbet, 1 (10 ounce) can mandarin oranges, drained	Whisk gelatin into boiling water until dissolved; allow to cool for 10 minutes., Stir in orange sherbet until completely melted. Once gelatin begins to thicken, stir in mandarin oranges. Pour into a gelatin mold; refrigerate until set, about 6 hours.	119 kcal	29 g	NaN	0 g	3 g	NaN	107 mg	28 g	NaN	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Desserts	Traditional Mince Pies	https://www.allrecipes.com/recipe/153014/mini-orange-mince-pies/	4.8	40.0	25.0	15.0	A mince pie recipe for the traditional British Christmas treat. These individual pies are easy to make with prepared mincemeat and have a hint of orange flavor.	1.75 cups all-purpose flour, 0.25 cup confectioners' sugar, 2 teaspoons ground cinnamon, 0.66666668653488 cup butter, softened, 2 tablespoons grated orange zest, 0.25 cup ice water, 0.75 cup prepared mincemeat pie filling, 1 egg, beaten, 0.25 cup confectioners' sugar for dusting	Preheat oven to 400 degrees F (200 degrees C)., Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed., Line muffin cups or mini tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg., Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.	145 kcal	18 g	28 mg	1 g	2 g	5 g	79 mg	8 g	8 g	0 g	18 servings	NaN	NaN
Africa	NaN	Orange Desserts	Congeal Salad	https://www.allrecipes.com/recipe/18208/congeal-salad/	4.3	0.0	NaN	NaN	A melange of fruits and nuts are folded into a fluffy mixture of cheese, whipped topping and gelatin. Allow this dessert to chill for several hours before serving.	1 (6 ounce) package fruit flavored Jell-O® mix, 1 (8 ounce) package cream cheese, softened, 32 ounces large curd cottage cheese, 1 (15.25 ounce) can fruit cocktail, drained, 1 (20 ounce) can pineapple chunks, drained, 1 (11 ounce) can mandarin orange segments, 1 apple - peeled, cored and diced, 1 banana, peeled and sliced, 1 (10 ounce) jar maraschino cherries, drained, 1 cup chopped walnuts	Prepare gelatin according to package directions, substituting 1 cup cold water with 1 cup crushed ice. Place gelatin into freezer until almost congealed., Place cream cheese in a bowl and beat until smooth. Fold cream cheese into gelatin. Add cottage cheese, fruit cocktail, pineapple, oranges, apples, banana, cherries and walnuts. Mix well., Pour into mold or dish and refrigerate until completely set.	501 kcal	62 g	42 mg	3 g	19 g	9 g	531 mg	18 g	22 g	0 g	9 servings	NaN	NaN
Africa	NaN	Orange Desserts	French Chocolate Mousse with Orange	https://www.allrecipes.com/recipe/267907/french-chocolate-mousse-with-orange/	4.1	390.0	20.0	10.0	A traditional chocolate mousse with a hint of orange flavor. This luxurious dairy-free and low-carb mousse is made simply with eggs and chocolate.	1 orange, zested, 7 ounces dark chocolate (65 to 70% cocao), chopped into small pieces, 2 tablespoons strong brewed coffee, or more to taste, 6 eggs, separated, room temperature, 1 pinch salt	Grind orange zest using a mortar and pestle until it forms a smooth paste., Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly, Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note)., Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined., Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.	145 kcal	12 g	99 mg	1 g	5 g	2 g	54 mg	10 g	9 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Raspberry Mousse	https://www.allrecipes.com/recipe/265421/raspberry-mousse/	4.9	145.0	20.0	5.0	A light and creamy raspberry mousse that can be enjoyed in parfait glasses or as a tart or cake filling.	18 ounces fresh raspberries, 7 tablespoons confectioners' sugar, or more as needed, 4 tablespoons orange juice, 1 (.25 ounce) package unflavored gelatin, 1.75 cups heavy cream, 2 tablespoons vanilla sugar, 1 dash lemon juice	Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds., Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes., Remove from stove, allow to cool slightly and mix with raspberry puree., Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry puree. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with raspberries.	512 kcal	39 g	143 mg	9 g	5 g	24 g	43 mg	21 g	39 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Desserts	Coricos Sonorenses (Corn Flour Cookies)	https://www.allrecipes.com/recipe/266327/coricos-sonorenses/	NaN	80.0	35.0	45.0	For dessert, try these easy Mexican corico cookies made with corn flour plus optional add-ins, such as orange zest and cinnamon.	1 pound vegetable shortening, 1.75 cups white sugar, 4 eggs, 2 oranges, zested, 1 tablespoon vanilla extract, 2 pounds white masa harina (corn flour), 3 tablespoons baking powder, 1.5 teaspoons ground cinnamon, 1 teaspoon all-purpose flour	Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla., Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined., Preheat the oven to 350 degrees F (175 degrees C)., Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread., Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through., Remove from the oven and transfer to wire racks to cool.	90 kcal	11 g	7 mg	1 g	1 g	1 g	47 mg	4 g	5 g	0 g	100 servings	NaN	NaN
Africa	NaN	Orange Desserts	Warm Berry Compote	https://www.allrecipes.com/recipe/256825/warm-berry-compote/	4.9	105.0	10.0	95.0	Cook frozen berries with orange juice in your slow cooker for a yummy dessert by itself or over ice cream.	6 cups frozen mixed berries, 0.5 cup white sugar, 1.5 teaspoons finely grated orange zest, 0.25 cup orange juice, 2 tablespoons cornstarch, 2 tablespoons water	Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours., Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.	140 kcal	37 g	NaN	4 g	1 g	NaN	0 mg	29 g	1 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Desserts	Chocolate Orange Fudge	https://www.allrecipes.com/recipe/22583/chocolate-orange-fudge/	4.6	130.0	5.0	5.0	A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.	2.5 cups semisweet chocolate chips, 1 (14 ounce) can sweetened condensed milk, 0.5 cup chopped pecans, 2 teaspoons grated orange peel	Line an 8 x 8 inch square pan with parchment paper., Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel., Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.	183 kcal	24 g	7 mg	2 g	3 g	5 g	27 mg	22 g	10 g	0 g	20 servings	NaN	NaN
Africa	NaN	Orange Desserts	Grandma's Five Cup Salad	https://www.allrecipes.com/recipe/9316/grandmas-five-cup-salad/	4.8	15.0	5.0	10.0	My Grandmother made this every year for Christmas when I was a kid.	1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) can crushed pineapple, drained, 2 cups miniature marshmallows, 1 cup flaked coconut, 6 ounces sour cream	Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.	159 kcal	24 g	9 mg	1 g	2 g	5 g	50 mg	18 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Blossom Trifle	https://www.allrecipes.com/recipe/137452/orange-blossom-trifle/	4.5	325.0	20.0	5.0	Light, creamy, and delicious; impress your guests with this angel food cake and Mandarin orange trifle.	0.25 cup orange juice, 3 eggs, lightly beaten, 0.5 cup white sugar, 0.25 cup cold butter, cubed, 1 cup whipping cream, whipped to soft peaks, 1 (10 inch) angel food cake, cut in cubes, 2 (15 ounce) cans Mandarin oranges, drained and patted dry	Stir together orange juice, eggs, and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved, and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. Cover and refrigerate until cold, about 2 hours., Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours., To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.	253 kcal	32 g	84 mg	1 g	4 g	7 g	266 mg	15 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Perfect Flourless Orange Cake	https://www.allrecipes.com/recipe/67662/perfect-flourless-orange-cake/	4.4	240.0	150.0	60.0	This rich gluten-free cake is made with almond meal in place of flour and uses the whole orange, peel and all. Mandarins may be substituted for oranges. Serve in wedges with a dollop of whipped cream or ice cream.	2 whole oranges with peel, 6 eggs, 1 pinch saffron powder, 1.25 cups white sugar, 0.5 teaspoon baking powder, 1.25 cups finely ground almonds (almond meal), 1 teaspoon finely chopped candied orange peel	Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp., Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper., In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan., Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.	174 kcal	21 g	70 mg	2 g	5 g	1 g	42 mg	18 g	9 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Desserts	Easy Frog Eye Salad	https://www.allrecipes.com/recipe/269282/easy-frog-eye-salad/	4.0	315.0	15.0	NaN	This is a great potluck dish that uses instant vanilla pudding and canned pineapple and mandarin oranges to cut down on preparation time.	1.3333333730698 cups acini di pepe pasta, 1 (20 ounce) can pineapple chunks, drained and 1/4 cup juice reserved, 1.3333333730698 cups milk, 0.25 cup white sugar, 1 (3.5 ounce) package instant vanilla pudding mix, 3 cups miniature marshmallows, 2 (11 ounce) cans mandarin oranges, drained, 2 cups frozen whipped topping, thawed, 1 (8 ounce) can crushed pineapple, 0.5 cup flaked coconut	Bring a large pot of lightly salted water to a boil. Cook acini de pepe in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse well with cold water., Beat reserved pineapple juice, milk, sugar, and pudding mix together in a large bowl for about 2 minutes. Stir pineapple chunks, marshmallows, mandarin oranges, whipped topping, crushed pineapple, and coconut into the bowl with the juice mixture carefully. Cover and refrigerate at least 5 hours to overnight.	290 kcal	63 g	2 mg	2 g	5 g	1 g	165 mg	36 g	2 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Mom's Favorite Jewish Apple Cake	https://www.allrecipes.com/recipe/281626/moms-favorite-jewish-apple-cake/	4.8	155.0	20.0	75.0	Dense and full of sweet flavor, this baked apple tube cake is the perfect choice for a party or potluck.	5 tablespoons white sugar, 2 teaspoons ground cinnamon, 5 medium apples - peeled, cored, and thinly sliced, 3 cups all-purpose flour, 2 cups white sugar, 1 cup vegetable oil, 0.5 cup orange juice, 4 large eggs, 3 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan., Mix 5 tablespoons sugar and cinnamon together in a large bowl. Add apple slices and toss to coat., Mix flour, 2 cups sugar, oil, orange juice, eggs, baking powder, salt, and vanilla extract together in another bowl and beat until smooth and thoroughly blended. Batter will be thick., Place 1/2 of the batter in the prepared tube pan. Top with 1/2 of the apple slices. Add remaining batter to the pan, and neatly arrange remaining apple slices on top., Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.	485 kcal	72 g	62 mg	3 g	6 g	3 g	340 mg	46 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Pig Picking Cake III	https://www.allrecipes.com/recipe/17909/pig-picking-cake-iii/	4.8	35.0	10.0	25.0	This is my daughters favorite. It is an easy mandarin orange cake with pineapple, nuts, pudding and whipped topping. Whip one up and it's pig-out time!	1 (18.25 ounce) package yellow cake mix, 2 (11 ounce) cans mandarin oranges, drained, 1 cup chopped walnuts, 1 (3.4 ounce) package instant vanilla pudding mix, 1 (15 ounce) can crushed pineapple, 1 (16 ounce) container frozen whipped topping, thawed	Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans., Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool., To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator	450 kcal	65 g	1 mg	2 g	4 g	10 g	410 mg	47 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Chombolini (Italian Anise Cake)	https://www.allrecipes.com/recipe/145648/chombolini-italian-anise-cake/	5.0	95.0	15.0	45.0	A festive Italian cake made with a flavorful blend of dates, walnuts, anise and lemon, this chombolini is a perfect dessert for any party.	1 teaspoon shortening, 3.5 cups all-purpose flour, 4 teaspoons baking powder, 0.5 teaspoon salt, 1.5 cups white sugar, 1 cup unsalted butter, softened to room temperature, 4 eggs, beaten, 0.33333334326744 cup orange juice, 0.33333334326744 cup milk, 2 tablespoons anise extract, 1 drop lemon extract, 1 cup chopped dates, 0.5 cup chopped walnuts	Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour., Sift flour, baking powder, and salt together in a bowl., Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs., Combine orange juice and milk in a separate bowl; pour into the sugar mixture. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in dates and walnuts. Pour batter into the prepared pan., Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.	485 kcal	64 g	103 mg	2 g	7 g	12 g	289 mg	34 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Anginettes	https://www.allrecipes.com/recipe/44387/anginettes/	4.0	40.0	30.0	10.0	A delicious soft, cake-like citrus cookie typically made at Christmas time. Goes great with a cup of tea!	0.5 cup margarine, 0.5 cup white sugar, 3 eggs, 0.5 teaspoon vanilla extract, 0.5 orange, juiced, 3.5 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon baking soda, 1 cup confectioners' sugar, 1 teaspoon fresh lemon juice, 2 tablespoons milk, 0.25 cup sprinkles or colored sugar for decoration	Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets., In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift together the flour, baking powder and baking soda; stir into the orange mixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls onto the prepared cookie sheets., Bake for 10 minutes in the preheated oven, or until golden. Cool on wire racks., In a small bowl, stir together the confectioners' sugar, lemon juice and milk until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles. Let stand until set.	79 kcal	13 g	12 mg	0 g	1 g	0 g	61 mg	6 g	3 g	0 g	48 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Cream Fruit Salad	https://www.allrecipes.com/recipe/14148/orange-cream-fruit-salad/	4.5	130.0	10.0	NaN	Canned and fresh fruit are mixed into a lovely orange cream concoction made form vanilla pudding, milk, orange concentrate and sour cream. After a few hours in the refrigerator, it 's ready to be spooned out and enjoyed.	1 (3.5 ounce) package instant vanilla pudding mix, 1.5 cups milk, 0.33333334326744 cup frozen orange juice concentrate, thawed, 0.75 cup sour cream, 1 (20 ounce) can pineapple tidbits, drained, 1 (15 ounce) can sliced peaches, drained, 1 (11 ounce) can mandarin orange segments, 2 bananas, sliced, 1 apple - peeled, cored and sliced	In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream., In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.	214 kcal	43 g	11 mg	2 g	3 g	3 g	175 mg	34 g	5 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Strawberry Ambrosia	https://www.allrecipes.com/recipe/147034/strawberry-ambrosia/	4.2	40.0	10.0	NaN	This is a simple, tasty, and colorful variation of a classic ambrosia salad.	1 (32 ounce) container plain yogurt, 2 (16 ounce) packages mini marshmallows, 1 (16 ounce) package frozen strawberries, thawed and drained, 2 (15 ounce) cans Mandarin oranges, drained	Stir together the yogurt and marshmallows in a large bowl. Gently fold in the strawberries and Mandarin oranges. Scoop into a serving bowl, and refrigerate at least 30 minutes before serving.	170 kcal	37 g	2 mg	0 g	2 g	0 g	75 mg	27 g	1 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Desserts	Carrot Bundt® Cake with Orange-Bourbon Glaze	https://www.allrecipes.com/recipe/279597/carrot-bundt-cake-with-orange-bourbon-glaze/	5.0	80.0	20.0	45.0	This cake has all the spice and texture of a traditional carrot cake, but it's topped with an orange-bourbon glaze.	2 cups all-purpose flour, 1 tablespoon ground cinnamon, 2 teaspoons baking soda, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.25 teaspoon ground allspice, 0.25 teaspoon ground ginger, 2 cups white sugar, 4 large eggs, 0.75 cup vegetable oil, 2 teaspoons vanilla extract, 3 cups lightly packed shredded carrots, drained of excess water, 4 tablespoons unsalted butter, 1 tablespoon orange juice, 0.5 large orange, finely zested, 1 ounce bourbon whiskey, or more to taste, 1 cup powdered sugar	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®)., Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl., Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan., Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely., While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.	452 kcal	65 g	72 mg	2 g	5 g	5 g	436 mg	46 g	19 g	0 g	12 servings	1 Bundt(R) cake	NaN
Africa	NaN	Orange Desserts	Carrot Cake Oatmeal Cookies	https://www.allrecipes.com/recipe/278737/carrot-cake-oatmeal-cookies/	5.0	35.0	15.0	20.0	Cake-like in texture and full of sweet, fresh flavor, these carrot cake oatmeal cookies are great on their own, or drizzled with icing.	0.75 cup melted butter, 0.75 cup light brown sugar, 0.75 cup white sugar, 1 egg, 1 cup shredded carrots, 0.25 cup water, 2 tablespoons grated orange zest, 2 cups rolled oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 0.5 teaspoon ground nutmeg, 0.5 teaspoon ground cinnamon	Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets., Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more., Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart., Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.	85 kcal	13 g	12 mg	1 g	1 g	2 g	75 mg	7 g	3 g	0 g	48 servings	NaN	NaN
Africa	NaN	Orange Desserts	Orange Cake with Semolina and Almonds	https://www.allrecipes.com/recipe/261757/orange-cake-with-semolina-and-almonds/	4.8	130.0	30.0	80.0	This wonderfully moist dairy-free orange cake is made with semolina, almonds, and oranges and is flavored with Grand Marnier after baking.	2 large organic oranges, scrubbed and coarsely chopped (with the skin), 5 eggs, separated, 1 cup white sugar, divided, 0.75 cup ground almonds, 0.75 cup semolina flour, 0.5 teaspoon vanilla extract, 1/2 teaspoon fiori di Sicilia (optional), 3 tablespoons brandy-based orange liqueur (such as Grand Marnier®), 0.5 teaspoon confectioners' sugar	Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes., Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper., Place oranges in the bowl of a food processor; pulse until finely chopped., Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute., Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top., Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown., Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.	201 kcal	29 g	93 mg	2 g	6 g	1 g	35 mg	26 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	Holiday Ambrosia Salad	https://www.allrecipes.com/recipe/132232/holiday-ambrosia-salad/	4.4	510.0	15.0	15.0	With a novel twist on the traditional preparation, this version of ambrosia salad has a cooked dressing and tosses pineapple, mandarin oranges, and shredded coconut with orzo pasta and whipped topping.	8 ounces uncooked orzo pasta, 0.75 cup white sugar, 2 eggs, beaten, 2 tablespoons all-purpose flour, 0.5 teaspoon salt, 2 (8 ounce) cans pineapple chunks, drained with juice reserved, 1 (11 ounce) can mandarin orange segments, drained, 1 cup shredded coconut, 4 cups frozen whipped topping, thawed	Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool., Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours., Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.	205 kcal	34 g	23 mg	1 g	3 g	6 g	101 mg	22 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Desserts	Spiced Orange Olive Oil Cake	https://www.allrecipes.com/recipe/256811/spiced-orange-olive-oil-cake/	4.5	70.0	15.0	45.0	An olive oil loaf is nicely spiced with Chinese five-spice and orange zest in this delightful cake recipe that is a perfect light dessert.	4 eggs, 0.75 cup white sugar, 0.66666668653488 cup extra-virgin olive oil, 2 tablespoons fresh orange zest, 1 teaspoon Chinese five-spice powder, 1.5 cups all-purpose flour, 1 tablespoon baking powder, 1 pinch salt	Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan., Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan., Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.	292 kcal	30 g	74 mg	1 g	5 g	3 g	145 mg	15 g	17 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Desserts	NaN	https://www.allrecipes.com/gallery/orange-cake-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Orange Desserts	Beautiful Summer Fruit Tart	https://www.allrecipes.com/recipe/273610/beautiful-summer-fruit-tart/	NaN	85.0	30.0	10.0	With a homemade pastry shell, a light cream filling, and fresh summer fruit, this tart is a beautiful way to end a meal.	3 tablespoons water, 0.5 teaspoon vanilla extract, 1 cup all-purpose flour, 2 tablespoons all-purpose flour, 1 tablespoon white sugar, 0.25 teaspoon salt, 0.5 cup softened butter, cut into chunks, 1 cup heavy cream, 0.5 cup white sugar, 1 (3 ounce) package cream cheese, softened, 1 teaspoon vanilla extract, 1 (11 ounce) can mandarin oranges, drained and patted dry, 5 large fresh strawberries, hulled and sliced, 1 ripe kiwi, peeled and thinly sliced, 0.33333334326744 cup fresh blueberries, 0.33333334326744 cup fresh raspberries	Mix water and vanilla extract together in a small bowl., Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes., Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes., Preheat the oven to 400 degrees F (200 degrees C)., Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely., Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream., Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.	261 kcal	24 g	55 mg	1 g	3 g	11 g	133 mg	13 g	18 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Desserts	Homemade Fig Newtons	https://www.allrecipes.com/recipe/267301/fig-newton-ish-cookies/	4.0	875.0	60.0	40.0	Ground walnuts and whole wheat flour come together in the toasty crust of these homemade fig Newtons filled with orange-infused dried figs.	0.75 cup whole wheat flour, 0.5 cup finely ground walnuts, 0.75 teaspoon baking soda, 0.25 teaspoon salt, 0.25 teaspoon ground cinnamon, 0.125 teaspoon ground nutmeg, 0.25 cup unsalted butter, softened, 3 tablespoons brown sugar, 2 tablespoons honey, 1 large egg, 0.25 teaspoon grated orange zest, 1 teaspoon vanilla extract, 1 cup dried figs, 0.5 cup water, 4 tablespoons honey, or to taste, 1 orange, juiced, 1 teaspoon vanilla extract, 0.5 teaspoon grated orange zest, 0.25 teaspoon ground nutmeg, 1 pinch salt	Combine whole wheat flour, ground walnuts, baking soda, salt, cinnamon, and nutmeg in a medium bowl., Beat butter, brown sugar, and honey together in a large bowl until light and fluffy. Add egg, orange zest, and vanilla extract; beat until thoroughly combined. Add flour mixture in 3 batches, mixing until just combined and dough is very soft and sticky., Wrap dough in plastic wrap. Pat into a disk and refrigerate, 4 hours to overnight., Place figs, water, honey, orange juice, vanilla extract, orange zest, and nutmeg in a medium saucepan. Bring filling mixture to a simmer over medium heat, stirring occasionally. Cook until figs are softened and fall apart easily when pressed with a spoon, about 15 minutes. Remove from heat and cool for 10 minutes., Place filling mixture into a blender or food processor and puree until smooth. Pour puree into a glass container and let cool completely until filling has a spreadable consistency. Refrigerate until ready to use., Preheat the oven to 350 degrees F (175 degrees C)., Place a piece of parchment paper on a work surface and generously flour the paper and a rolling pin. Roll out the chilled cookie dough into a 10x14-inch rectangle about 1/4 inch thick. Continue to flour the parchment and rolling pin as necessary. Divide dough into 4 strips about 3 1/2 inches wide by 10 inches long., Divide the fig filling among the strips of dough. Spread filling lengthwise down the center of each piece, leaving about 1/2 inch of space on the sides. Gently pull one side of the dough halfway over the filling. Repeat with the opposite side and pinch to seal in the filling to form a cookie log about 1 inch wide and 10 inches long., Gently roll the log over so it's seam-side down. Brush off any excess flour and gently press the top of the roll to flatten slightly. Repeat this process with the other dough strips., Brush off any excess flour from the top of, and in between, the cookie logs. Gently lift the parchment paper, with the cookies still on it, onto a baking sheet. Arrange logs about 1 inch apart on the baking sheet., Bake in the preheated oven until cookies just begin to brown and feel slightly crispy to the touch, 20 to 25 minutes. Let cookies cool for 5 minutes. Use a serrated knife to slice each log into 8 pieces about 1 1/4 inch long and 1 inch wide. Let cookies cool completely, at least 40 minutes., Store cooled cookies in an airtight container until softened, 8 hours to overnight.	119 kcal	20 g	17 mg	2 g	2 g	2 g	100 mg	14 g	5 g	0 g	18 servings	NaN	NaN
Africa	NaN	Orange Desserts	Pavlova with Winter Fruits	https://www.allrecipes.com/recipe/269274/pavlova-with-winter-fruits/	5.0	150.0	30.0	60.0	Pavlovas are gluten free and really easy to customize. These individual ones are topped with lemon curd, whipped cream, and winter fruits.	4 egg whites, at room temperature, 0.75 cup white sugar, 0.25 cup superfine sugar, 1.5 teaspoons cornstarch, 0.5 teaspoon orange blossom water, 0.5 teaspoon white vinegar, 3 lemons, zested and juiced, 0.33333334326744 cup white sugar, 4 large egg yolks, 1 pinch sea salt, 3 tablespoons coconut oil, at room temperature, 1 cup heavy cream, 2 tablespoons confectioners' sugar, 1 teaspoon orange blossom water, 1 pink grapefruit, peeled and sliced crosswise, 1 orange, peeled and sliced crosswise, 1 ripe Fuyu persimmon, peeled and thinly sliced, 0.5 pomegranate, seeded	Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over., Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar., Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling., Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour., Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer., Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated., Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator., Turn off oven and keep meringues inside until completely dry, about 1 hour., Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form., Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.	962 kcal	133 g	382 mg	7 g	13 g	32 g	227 mg	111 g	49 g	0 g	3 servings	NaN	NaN
Africa	NaN	Orange Desserts	Cinnamon Streusel Orange Muffins	https://www.allrecipes.com/recipe/27326/cinnamon-streusel-orange-muffins/	4.4	40.0	20.0	20.0	Moist and rich, these beautiful muffins taste as good as they look. There is an added bonus of swirled cinnamon and sugar inside the muffins!	2 cups all-purpose flour, 0.75 cup white sugar, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.33333334326744 cup vegetable oil, 0.5 cup orange juice, 0.5 cup buttermilk, 1 teaspoon vanilla extract, 2 eggs, 3 tablespoons brown sugar, 1.5 teaspoons ground cinnamon, 0.25 cup all-purpose flour, 0.25 cup white sugar, 1.5 teaspoons ground cinnamon, 2 tablespoons softened butter	Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners., In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay., Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter., Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.	257 kcal	40 g	37 mg	1 g	4 g	3 g	195 mg	22 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Grand Marnier Soufflé	https://www.allrecipes.com/recipe/231353/grand-marnier-souffle/	4.9	55.0	30.0	25.0	Chef John's Grand Marnier soufflé recipe makes 2 light, airy, and elegant orange liqueur-flavored desserts perfect for impressing someone special.	1 tablespoon butter, melted, 5 tablespoons white sugar, divided, 5 teaspoons butter, 5 teaspoons all-purpose flour, 0.25 cup cold milk, 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®), 1 teaspoon freshly grated orange zest, 2 large egg yolks, 0.125 teaspoon vanilla extract, 2 large egg whites	Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil., Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth., Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff., Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top., Bake in the preheated oven until risen and browned, about 16 minutes.	396 kcal	42 g	249 mg	0 g	8 g	12 g	190 mg	36 g	21 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Margarita Cake	https://www.allrecipes.com/recipe/20472/margarita-cake/	4.6	80.0	10.0	60.0	A margarita - tequila, lime juice, triple sec - is baked into a cake mix.	1 (18.25 ounce) package orange cake mix, 1 (3.4 ounce) package instant vanilla pudding mix, 4 eggs, 0.5 cup vegetable oil, 0.66666668653488 cup water, 0.25 cup lemon juice, 0.25 cup tequila, 2 tablespoons triple sec liqueur, 1 cup confectioners' sugar, 1 tablespoon tequila, 2 tablespoons triple sec liqueur, 2 tablespoons lime juice	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan., In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes., Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm., To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.	393 kcal	54 g	63 mg	1 g	4 g	2 g	418 mg	37 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Zesty Lemon Loaf	https://www.allrecipes.com/recipe/158213/zesty-lemon-loaf/	4.6	100.0	20.0	50.0	This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.	3 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon ground ginger, 0.25 teaspoon salt, 1 cup butter, 2 cups sugar, 4 eggs, 2 tablespoons brandy-based orange liqueur (such as Grand Marnier®), 3 tablespoons grated lemon zest, 1.25 cups buttermilk, 0.5 cup fresh lemon juice, 0.75 cup white sugar	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans., Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans., Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack., Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.	284 kcal	44 g	62 mg	1 g	4 g	6 g	174 mg	29 g	11 g	0 g	20 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Dried Apricot Pie	https://www.allrecipes.com/recipe/12524/dried-apricot-pie/	3.6	90.0	30.0	60.0	Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.	18 ounces dried apricots, 1.75 cups water, 1 tablespoon cornstarch, 1 tablespoon orange liqueur, 1.75 cups white sugar, 1 recipe pastry for a 9 inch double crust pie	Preheat oven to 400 degrees F (205 degrees C)., Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes., Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired., Bake at 400 degrees F (205 degrees C) for 1 hour.	559 kcal	105 g	NaN	6 g	5 g	4 g	240 mg	78 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Frozen Margarita Pie	https://www.allrecipes.com/recipe/232317/frozen-margarita-pie/	4.4	270.0	15.0	5.0	All the fixings for margaritas are mixed into a refreshing frozen margarita pie in a salty pretzel crust.	1 cup finely crushed pretzels, 0.25 cup white sugar, 0.33333334326744 cup margarine, melted, 1 (14 ounce) can sweetened condensed milk, 0.33333334326744 cup frozen limeade concentrate, thawed, 2 tablespoons tequila, 1 tablespoon orange liqueur, 3 drops green food coloring, or as needed, 1 cup heavy whipping cream, 1 lime, sliced	Preheat the oven to 375 degrees F (190 degrees C)., Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into the bottom and sides of the plate to form a firm, even crust., Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack., Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl., Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust., Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.	438 kcal	51 g	57 mg	1 g	6 g	11 g	342 mg	41 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Raspberry White Chocolate Mousse	https://www.allrecipes.com/recipe/8271/raspberry-white-chocolate-mousse/	4.4	40.0	15.0	10.0	This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.	1 (10 ounce) package frozen raspberries, thawed, 2 tablespoons white sugar, 2 tablespoons orange liqueur, 1.75 cups heavy whipping cream, divided, 6 ounces white chocolate, chopped, 1 drop red food coloring	Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce., In a heavy saucepan on low heat, warm 1/4 cup cream and white chocolate, stirring constantly until chocolate melts. Let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl., In a medium bowl, whip remaining 1 1/2 cups cream to soft peaks. Fold into melted chocolate mixture, 1/3 at a time, until no streaks remain., Layer into parfait dishes and serve with remaining raspberry sauce.	180 kcal	14 g	38 mg	1 g	1 g	8 g	21 mg	12 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Panettone Bread Pudding with Spiced Orange Sauce	https://www.allrecipes.com/recipe/132692/panettone-bread-pudding-with-spiced-orange-sauce/	4.7	120.0	30.0	60.0	If you're lucky enough to have extra panettone, make this easy recipe! Serve as a dessert or a sweet and decadent breakfast.	1 (12 ounce) panettone, cubed, 3 eggs, lightly beaten, 0.5 cup white sugar, 2.25 cups heavy cream, 2 teaspoons vanilla extract, 1 tablespoon Grand Marnier or other orange-flavored liqueur, 1 pinch salt, 0.125 teaspoon freshly grated nutmeg, 1.5 teaspoons finely grated lemon zest, 2 teaspoons finely grated orange zest, 2.5 tablespoons unsalted butter, cut into bits, 2 tablespoons white sugar, 0.5 cup butter, 1 cup white sugar, 0.25 cup Grand Marnier or other orange-flavored liqueur, 3 tablespoons water, 0.125 teaspoon freshly grated nutmeg, 0.125 teaspoon salt, 1 egg	Arrange the panettone bread cubes to fit compactly into a buttered 2 quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes., Whisk together 3 eggs and 1/2 cup sugar until the sugar is dissolved and the mixture becomes light yellow in color. Pour in the cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in 1 pinch salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest. Pour this mixture over the panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes., Preheat oven to 350 degrees F (175 degrees C)., Remove the bread from the refrigerator, uncover, and dot the top of the bread pudding with 2 1/2 tablespoons butter, and sprinkle with 2 tablespoons of white sugar., Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath., Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving., Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat., In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce., Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.	972 kcal	97 g	303 mg	2 g	8 g	35 g	417 mg	76 g	62 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Easy Blueberry Coulis	https://www.allrecipes.com/recipe/280934/easy-blueberry-coulis/	4.0	15.0	5.0	10.0	This easy blueberry coulis is made with frozen blueberries and flavored with a hint of Grand Marnier.	2 cups frozen blueberries, thawed, 2 tablespoons white sugar, 1 teaspoon freshly squeezed lemon juice, 1 lemon, zested, 1 tablespoon water, 0.5 tablespoon cornstarch, 2 teaspoons brandy-based orange liqueur (such as Grand Marnier®)	Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes., Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds., Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.	154 kcal	36 g	NaN	5 g	1 g	0 g	3 mg	28 g	1 g	0 g	2 servings	1 /4 cup blueberry coulis	NaN
Africa	NaN	Orange Liqueur Desserts	Chocolate Orange Marble Cake	https://www.allrecipes.com/recipe/7808/chocolate-orange-marble-cake/	4.3	0.0	NaN	NaN	These two flavors blend well together. This forms an attractive and moist cake.	1 cup butter, 1.25 cups white sugar, 3 eggs, 2 teaspoons vanilla extract, 1 cup plain yogurt, 1.75 cups all-purpose flour, 0.75 teaspoon baking soda, 0.75 teaspoon baking powder, 0.25 teaspoon salt, 2 tablespoons grated orange zest, 2 (1 ounce) squares unsweetened chocolate, melted, 2 tablespoons orange liqueur, 2 tablespoons orange juice	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan., In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt., In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect., Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.	299 kcal	33 g	77 mg	1 g	4 g	10 g	253 mg	20 g	17 g	0 g	14 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Stuffed Strawberries	https://www.allrecipes.com/recipe/104493/stuffed-strawberries/	4.6	30.0	30.0	NaN	Fresh strawberries are filled with an orange-flavored cream cheese.	1 pint fresh strawberries, 1 (8 ounce) package cream cheese, softened, 0.5 cup confectioners' sugar, or to taste, 2 tablespoons orange flavored liqueur, or to taste	Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom., Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.	310 kcal	27 g	62 mg	2 g	5 g	12 g	167 mg	23 g	20 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Margarita Sorbet	https://www.allrecipes.com/recipe/285370/margarita-sorbet/	5.0	625.0	20.0	5.0	Chef John's summer-ready margarita sorbet, inspired by the classic cocktail, is a frozen treat with just enough alcohol to enjoy anytime.	1 cup white sugar, 4 medium limes, zested, 3 cups cold water, 1 cup freshly squeezed lime juice, 2 tablespoons triple sec, 0.33333334326744 cup tequila, coarse-grain sea salt for rim of glass, lime wedges for garnish	Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour., Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature., Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine., Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best., Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.	273 kcal	62 g	NaN	2 g	1 g	NaN	8 mg	52 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Orange Pizzelle	https://www.allrecipes.com/recipe/245603/orange-pizzelle/	4.0	21.0	20.0	1.0	These crispy orange pizzelle are flavored with orange zest and triple sec for a bright twist on the classic Italian holiday cookies.	1.75 cups all-purpose flour, 1 teaspoon baking powder, 3 eggs, at room temperature, 0.75 cup white sugar, 0.5 cup butter, melted, 1 tablespoon orange extract, 2 teaspoons triple sec (orange-flavored liqueur), 8 drops yellow food coloring, 4 drops red food coloring, 2 teaspoons finely grated orange zest	Sift flour and baking powder together in a small bowl., Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest., Grease and preheat pizzelle baker according to manufacturer's instructions., Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.	104 kcal	14 g	33 mg	0 g	2 g	3 g	57 mg	7 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Pears Panos	https://www.allrecipes.com/recipe/151060/pears-panos/	4.7	75.0	15.0	60.0	Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an elegant fruit dessert.	4 Bosc pears, 0.5 cup white sugar, 0.25 teaspoon vanilla extract, 0.25 cup Cointreau or other orange liqueur	Peel the pears. You can halve and core them, or leave them whole: just carefully core the blossom end of each pear and remove the seeds., Place the pears into a large saucepan. Fill with enough water to cover the pears by 1 inch. Stir in the sugar and bring to a boil. Reduce heat and simmer uncovered until the liquid has reduced into a light syrup; this may take up to 1 hour. Remove from the heat and stir in the vanilla. Cool until just warm, then stir in the liqueur and serve.	123 kcal	29 g	NaN	3 g	0 g	NaN	1 mg	24 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Cheesecake Ice Cream	https://www.allrecipes.com/recipe/143521/cheesecake-ice-cream/	4.5	75.0	15.0	NaN	A tangy no-cook cheesecake-flavored ice cream. You will need a chilled ice cream maker to make this recipe.	1 quart lowfat 1% milk, 2 (8 ounce) packages reduced fat cream cheese, softened, 1.5 cups white sugar, 0.33333334326744 cup triple sec, 1 tablespoon vanilla extract, 1 pinch salt	Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.	185 kcal	26 g	18 mg	NaN	5 g	4 g	117 mg	21 g	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Liquor-Infused Chocolate Strawberries	https://www.allrecipes.com/recipe/56826/liquor-infused-chocolate-strawberries/	3.7	15.0	15.0	NaN	Absolutely delectable and rich! Strawberries are injected with orange brandy, and dipped in rich dark chocolate. You don't have to put the white stripes on, but it gives a very professional look. Once you make these they won't last long! Takes a little time but its worth it!	16 large fresh strawberries with leaves, 0.5 cup brandy-based orange liqueur (such as Grand Marnier®), 1 pound bittersweet chocolate, chopped, 2 tablespoons shortening, 2 tablespoons heavy cream, 0.25 cup brandy-based orange liqueur (such as Grand Marnier®), 1 (1 ounce) square chopped white chocolate	Rinse strawberries and dry thoroughly. Use a syringe or clean marinade injector to inject about 2 teaspoons of brandy into each berry. Place them on a baking sheet, and refrigerate for about 30 minutes., In a metal bowl over a pan of simmering water, combine bittersweet chocolate and shortening. Stir occasionally until melted and smooth. Stir in heavy cream and 1/4 cup of brandy. Place white chocolate in a separate bowl, and when the dark chocolate has melted, place the bowl of white chocolate over the pan of simmering water, stirring occasionally until smooth. Be sure to remove from heat as soon as it is mostly melted, white chocolate can be sensitive., Dip strawberries into chocolate, and let the excess drip off into the bowl before placing on waxed paper to set. When the strawberries have all been dipped in chocolate, dip a fork into the white chocolate, and drizzle back and forth over berries to stripe.	232 kcal	23 g	4 mg	3 g	2 g	7 g	5 mg	19 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Brownie Pops	https://www.allrecipes.com/recipe/228321/brownie-pops/	5.0	250.0	45.0	25.0	Crumble freshly baked brownies into a chocolate sauce and form into cute lollipop-shaped treats for a festive party dessert.	0.5 cup butter, 1 cup white sugar, 2 (1 ounce) squares unsweetened baking chocolate, chopped, 2 eggs, 0.75 cup all-purpose flour, 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®), 1 teaspoon vanilla extract, 0.25 teaspoon salt, 0.25 cup butter, 1 (1 ounce) square unsweetened baking chocolate, chopped, 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®), 0.5 cup confectioners' sugar, 1.5 cups chocolate confectioners' coating, 0.25 cup bittersweet chocolate chips	Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan., Place 1/2 cup butter and white sugar in a microwave-safe bowl. Heat in microwave on high until butter is melted, about 1 minute. Stir 2 ounces baking chocolate into butter-sugar mixture until chocolate melts. Stir in eggs; mix well. Add flour, 1 tablespoon orange liqueur, vanilla extract, and salt; stir to combine. Pour batter into the prepared baking dish., Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool completely., Place remaining 1/4 cup butter in a large microwave-safe bowl. Heat in microwave on high until melted, about 30 seconds. Stir 1 ounce baking chocolate into melted butter until chocolate melts. Stir in orange liqueur and 1/2 cup confectioners' sugar. Crumble the cooled brownies into the mixture; stir to combine., Form brownie mixture into 1-inch balls; arrange on a baking sheet. Refrigerate until firm, about 2 hours. Insert a lollipop stick into each brownie ball., Melt chocolate coating and chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Keep warm., Dip each brownie pop into the chocolate coating, allowing excess chocolate to drip back into the saucepan. Transfer the coated brownie pops onto a baking sheet or set upright into a piece of craft foam. Allow coating to set, about 1 hour.	187 kcal	21 g	30 mg	1 g	2 g	7 g	70 mg	11 g	12 g	0 g	25 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Raspberry Tiramisu	https://www.allrecipes.com/recipe/53760/raspberry-tiramisu/	4.6	570.0	45.0	45.0	A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.	1 pound fresh or frozen raspberries, 6 tablespoons white sugar, 1 cup white sugar, 0.33333334326744 cup hot water, 0.25 cup brandy-based orange liqueur (such as Grand Marnier®), 0.5 cup cold water, 4 egg yolks, 6 tablespoons white sugar, 1 pound mascarpone cheese, 4 egg whites, 6 tablespoons white sugar, 0.5 teaspoon vanilla extract, 12 ounces ladyfingers, 4 ounces grated semisweet chocolate, 3 tablespoons sliced almonds, toasted	In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside., Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain., Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.	1033 kcal	129 g	357 mg	7 g	18 g	25 g	168 mg	88 g	51 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Swedish Cream with Summer Berries	https://www.allrecipes.com/recipe/145457/swedish-cream-with-summer-berries/	4.5	15.0	10.0	5.0	Sweetened sour cream flavored with orange liqueur is blended with warm, heavy cream which is heavenly paired with fresh summer berries.	1 cup sour cream, 0.5 cup white sugar, 0.5 cup plain yogurt, 1 teaspoon vanilla extract, 3 tablespoons brandy-based orange liqueur (such as Grand Marnier®), 2 cups whipping cream, 2 cups fresh strawberries, cleaned, hulled and sliced	Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl., Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.	357 kcal	22 g	95 mg	1 g	3 g	18 g	49 mg	18 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	No-Bake Chocolate Yule Log with Chocolate Mushrooms	https://www.allrecipes.com/recipe/92636/no-bake-chocolate-yule-log-with-chocolate-mushrooms/	4.3	0.0	NaN	NaN	Assemble an impressive yule log with chocolate wafers, marmalade and whipped cream, garnished with chocolate 'mushrooms' of kisses topped with nonpareils.	1 pint heavy cream, 3 tablespoons unsweetened cocoa powder, 5 tablespoons orange-flavored liqueur, such as Grand Marnier or Cointreau, divided, 1 tablespoon sugar, 0.75 cup low-sugar orange marmalade, 1 (9 ounce) box Nabisco Famous Chocolate Wafers, 8 nonpareils (or use chocolate stars or small Peppermint Patties), 8 dark chocolate kisses, foil removed, 1 (6 ounce) container raspberries	Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.', On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain., Stack 8 wafers, also on a slight angle, on each side of the log to form two knots., Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight., Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve.	389 kcal	42 g	66 mg	3 g	4 g	13 g	171 mg	25 g	23 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Grand Marnier Apples with Ice Cream	https://www.allrecipes.com/recipe/41620/grand-marnier-apples-with-ice-cream/	4.1	20.0	5.0	15.0	This is so easy and delicious. Apples are cooked in orange juice, spiced with cinnamon, and spooned over ice cream. Great for your holiday dinner parties.	4 cups orange juice, 4 apples - peeled, cored and sliced, 4 teaspoons ground cinnamon, 4 scoops vanilla ice cream, 0.25 cup brandy-based orange liqueur (such as Grand Marnier®), 0.25 cup amaretto liqueur, 4 chocolate wafer cookies	In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender., Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.	366 kcal	70 g	9 mg	5 g	3 g	2 g	58 mg	54 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Orange Pudding Cakes With Marmalade Drizzle	https://www.allrecipes.com/recipe/76930/orange-pudding-cakes-with-marmalade-drizzle/	4.3	0.0	NaN	NaN	For a light, elegant dessert, your guests will love Orange Pudding Cakes. Let these cook during dinner, and serve warm.	2 tablespoons very soft butter, 0.75 cup sugar, divided, 1.5 teaspoons finely grated orange zest, 0.25 cup juice from a large orange, 4 eggs, separated, 0.25 cup instant flour (Wondra), 4 tablespoons fresh lemon juice, divided, 1 cup milk, 6 tablespoons orange marmalade, 2 tablespoons orange-flavored liqueur	Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees., Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter., In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth., Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.	220 kcal	37 g	103 mg	0 g	5 g	3 g	77 mg	32 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Orange Flavored Fudge	https://www.allrecipes.com/recipe/22557/orange-flavored-fudge/	3.8	136.0	5.0	11.0	A quick and easy microwave fudge flavored with grated orange peel and orange liqueur.	1.3333333730698 cups white sugar, 1 (5 ounce) can evaporated milk, 0.5 cup butter, melted, 2.5 cups miniature marshmallows, 1 cup semisweet chocolate chips, 1 cup finely chopped pecans, 1 teaspoon grated orange peel, 2 tablespoons orange liqueur	In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes., Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted., Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.	115 kcal	14 g	8 mg	1 g	1 g	3 g	27 mg	13 g	6 g	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Dark Chocolate and Orange Mascarpone Tart	https://www.allrecipes.com/recipe/273036/dark-chocolate-and-orange-mascarpone-tart/	5.0	140.0	20.0	60.0	Dark chocolate, mascarpone cheese, and orange liqueur combine for a rich, decadent tart dessert complete with homemade crust that's perfect for a holiday or party.	1.25 cups all-purpose flour, 0.5 cup butter, 3 tablespoons unsweetened cocoa powder, 1 tablespoon confectioners' sugar, 1 egg, 9 ounces dark chocolate chips, 2 (8 ounce) packages mascarpone cheese (such as Tre Stelle®), 3 eggs, 0.66666668653488 cup white sugar, 1 tablespoon orange liqueur (such as Grand Marnier®)	Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough., Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour., While crust dough chills, preheat the oven to 350 degrees F (175 degrees C)., Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C)., Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat., Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust., Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.	541 kcal	45 g	147 mg	1 g	9 g	22 g	122 mg	15 g	39 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	B-52 Bars	https://www.allrecipes.com/recipe/213584/b-52-bars/	3.8	155.0	20.0	NaN	Deluxe Nanaimo bars get extra flavoring from coffee, Irish cream, and orange liqueurs for a sophisticated version of this popular cookie.	1 cup butter, 0.5 cup white sugar, 10 tablespoons unsweetened cocoa powder, 2 eggs, 0.25 cup coffee flavored liqueur (such as Kahlua®), 4 cups graham cracker crumbs, 2 cups shredded coconut, 1 cup chopped walnuts, 0.5 cup butter, 4 cups confectioners' sugar, 0.25 cup vanilla custard powder, 0.25 cup Irish cream liqueur (such as Baileys®), 2 cups semisweet chocolate chips, 2 tablespoons butter, 0.25 cup orange liqueur, such as Grand Marnier®	To make the crust, melt 1 cup butter in a heavy saucepan over low heat, and whisk in the sugar, cocoa, and eggs. Stir in the coffee liqueur, and whisk constantly until the mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, and stir into the cocoa mixture. Grease a 9x13-inch square dish or line with greased waxed paper, and pack the crumb mixture into the bottom of the dish. Refrigerate the crust while making the filling., Place 1/2 cup of butter, confectioners' sugar, custard powder, and Irish cream liqueur into a mixing bowl, and beat with an electric mixer until the mixture is smooth and creamy. Spread the filling over the crust, and refrigerate the dish until the filling has set, at least 1 hour., Melt the chocolate chips and 2 tablespoons of butter in the top of a double boiler over hot water, stirring until the mixture is smooth and well blended. Stir in the orange liqueur, and drizzle the filling over the custard filling to cover completely. Return the dish to the refrigerator, and chill until the topping has hardened, at least 1 hour. To cut, run a sharp knife under hot water and cut the bars with the heated knife, reheating the knife as necessary.	350 kcal	44 g	39 mg	2 g	3 g	10 g	160 mg	34 g	19 g	0 g	30 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Lemon Panna Cotta With Raspberry-Orange Sauce	https://www.allrecipes.com/recipe/83755/lemon-panna-cotta-with-raspberry-orange-sauce/	4.6	0.0	NaN	NaN	A homemade raspberry sauce - made with fresh and frozen raspberries and orange liqueur - finishes this creamy lemon dessert.	3 cups heavy cream, 0.5 cup sugar, 1.5 teaspoons very finely grated lemon zest, 1 (.25 ounce) envelope unflavored gelatin, 4 tablespoons orange-flavored liqueur (such as Grand Marnier), divided, 1 (12 ounce) package frozen raspberries, 6 tablespoons sugar, 1 (6 ounce) container fresh raspberries	Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture., Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight., Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour., When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.	474 kcal	41 g	122 mg	3 g	3 g	21 g	37 mg	35 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Stuffed Baked Peaches	https://www.allrecipes.com/recipe/241988/stuffed-baked-peaches/	4.0	40.0	15.0	25.0	Toasted almonds, brown sugar, and butter are blended in a food processor and spooned into peaches to be baked in orange-flavored brandy liqueur for a tasty and unique dessert.	0.25 cup almonds, 0.25 cup brown sugar, 0.25 cup butter, cut into cubes, 4 fresh peaches, peeled and halved, 0.25 cup brandy-based orange liqueur (such as Grand Marnier®), 0.25 cup water	Preheat oven to 350 degrees F (175 degrees C)., Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes., Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended., Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil., Bake in preheated oven until the peaches are tender, 20 to 30 minutes.	280 kcal	27 g	31 mg	1 g	2 g	8 g	91 mg	25 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Margarita Tube Cake	https://www.allrecipes.com/recipe/214150/margarita-tube-cake/	4.7	115.0	25.0	45.0	This moist and citrusy margarita cake has the grown-up flavors of tequila and triple sec in the cake and the glaze. It starts with an orange cake mix and lemon pudding, and is baked in a tube pan.	cooking spray, 1 (18.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme), 1 (3.4 ounce) package instant lemon pudding mix, 4 eggs, 0.33333334326744 cup vegetable oil, 0.66666668653488 cup bottled margarita mix, 0.25 cup lime juice, 0.25 cup tequila, 2 tablespoons triple sec, 1 lime, zested, 2.5 cups confectioners' sugar, 1 tablespoon tequila, 2 tablespoons triple sec, 2 limes, juiced, 1 lime, zested	Preheat oven to 350 degrees F (175 degrees C). Spray a 9-cup fluted tube pan with cooking spray that contains flour, and brush the spray into the grooves of the pan with a pastry brush. Spray 1 more light coating of cooking spray, and invert the pan to let any excess spray drip out., In a mixing bowl, beat together the orange cake mix, lemon pudding mix, eggs, vegetable oil, margarita mix, lime juice, tequila, and triple sec until thoroughly combined. Fold in the grated zest of 1 lime, and pour the batter into the prepared fluted tube pan. Use a spatula to fill grooves of the pan with batter, and tap the filled cake pan to remove air pockets., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes., Cool the cake in the pan on a rack for 10 minutes, shake it a couple of times to help the sides release, and slide a thin silicone or nylon spatula between the cake and the pan. Place a serving plate over the top of the cake pan and invert the pan to slide the cake onto the serving plate. Allow the cake to finish cooling., Make a thin glaze by mixing together confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes, and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden, and slice.	440 kcal	73 g	63 mg	1 g	4 g	2 g	419 mg	49 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Orange Surprise	https://www.allrecipes.com/recipe/20946/orange-surprise/	4.7	10.0	10.0	NaN	A doughnut topped with vanilla ice cream, marmalade and orange liqueur -- surprisingly simple.	1 plain buttermilk doughnut, 1 scoop vanilla ice cream, 1 tablespoon orange marmalade, 0.5 fluid ounce orange liqueur, 0.25 cup whipped cream	Place doughnut in an attractive serving bowl. Top with a generous scoop of ice cream. Spoon marmalade over ice cream, and pour liqueur on top. Top with whipped cream and enjoy.	188 kcal	24 g	12 mg	1 g	2 g	3 g	155 mg	16 g	8 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Fresh Strawberry Pie with Orange Liqueur Glaze	https://www.allrecipes.com/recipe/213452/fresh-strawberry-pie-with-orange-liqueur-glaze/	4.2	285.0	15.0	30.0	Orange liqueur is combined with fresh strawberry puree to make the silky glaze in this gorgeous, summery pie.	1 (9 inch) refrigerated pie crust, 1 cup fresh strawberries, hulled, 0.75 cup water, 0.75 cup white sugar, 3 tablespoons cornstarch, 3 tablespoons orange liqueur (such as Grand Marnier®), 3 cups fresh strawberries, hulled	Preheat an oven to 400 degrees F (200 degrees C)., Bake the pie crust in the preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to a wire rack and cool completely., Puree 1 cup of strawberries in a blender until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar, and cornstarch. Bring to a boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside., Arrange the remaining 3 cups of strawberries decoratively in the prepared pie crust. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.	241 kcal	40 g	NaN	2 g	2 g	2 g	119 mg	25 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Italian Christmas Cookies with Cocoa and Orange Liqueur	https://www.allrecipes.com/recipe/235888/italian-christmas-cookies-with-cocoa-and-orange-liqueur/	4.0	40.0	30.0	10.0	Italian Christmas cookies with cocoa and orange liqueur topped with homemade orange icing are festive addition to the cookie table.	3.5 cups all-purpose flour, or as needed, 4 teaspoons baking powder, 1 cup white sugar, 0.5 cup butter, softened, 4 eggs, 1 cup cocoa powder, 2 tablespoons orange-flavored liqueur, 2 teaspoons vanilla extract, 2 cups sifted confectioners' sugar, 2 tablespoons orange-flavored liqueur, 2 tablespoons water, 2 teaspoons vanilla extract	Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets., Sift flour and baking powder together in a bowl. Beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. Stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined., Turn dough onto a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. Roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. Place cookies on the prepared baking sheet., Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes., Stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. Dip cookies into icing. Place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.	204 kcal	36 g	41 mg	2 g	4 g	3 g	122 mg	20 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Simple Chocolate Strawberry Shortcake	https://www.allrecipes.com/recipe/26003/simple-chocolate-strawberry-shortcake/	4.0	52.0	40.0	12.0	A chocolate version of everybody's favorite dessert.	2 (1 ounce) squares unsweetened chocolate, chopped, 1.5 cups all-purpose flour, 0.5 teaspoon baking powder, 1 teaspoon baking soda, 0.5 teaspoon salt, 0.5 cup white sugar, 0.33333334326744 cup margarine, 1 cup sour milk, 2 tablespoons orange liqueur, 1 (16 ounce) package frozen whipped topping, thawed, 1 quart fresh strawberries, 2 (1 ounce) squares semisweet chocolate, chopped	Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm., In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans., Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur., Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.	249 kcal	29 g	1 mg	2 g	3 g	9 g	231 mg	18 g	14 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Liqueur Desserts	Watermelon Margarita Slices	https://www.allrecipes.com/recipe/274335/watermelon-margarita-slices/	NaN	2890.0	10.0	NaN	A very boozy, adult-only watermelon treat to liven up your next BBQ. The watermelon is infused with tequila and orange liqueur for 2 days prior to slicing.	1 large seedless watermelon, 1 (750 milliliter) bottle tequila, 1 (750 milliliter) bottle orange liqueur, 2 tablespoons freshly squeezed lime juice, or more to taste	Wash the outside of your watermelon and place it on a plate so that it doesn't roll - you may need to slice off some of the rind to make a flat spot., Trace the lids from the tequila and orange liquor bottles on either side of the melon. Then cut out with a sharp knife. Insert bottles into the watermelon and do not disturb for 48 hours., Remove liquor bottles. Cut watermelon into slices and drizzle with lime juice.	471 kcal	68 g	NaN	2 g	4 g	0 g	10 mg	57 g	1 g	0 g	15 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Orange Banana Smoothie	https://www.allrecipes.com/recipe/32448/orange-banana-smoothie/	4.1	5.0	5.0	NaN	A delightful blend of orange and banana - filling enough to have as a breakfast!	1 cup cold milk, 2 oranges, peeled and segmented, 1 banana, 0.25 cup sugar, 1 pinch salt, 0.5 (8 ounce) container vanilla fat-free yogurt, 4 cubes ice	In a blender, combine milk, oranges, banana, sugar, salt and yogurt. Blend for about 1 minute. Insert ice cubes, and blend until smooth. Pour into glasses and serve.	340 kcal	74 g	11 mg	6 g	9 g	2 g	90 mg	63 g	3 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Simple Cantaloupe Smoothie	https://www.allrecipes.com/recipe/238339/simple-cantaloupe-smoothie/	4.7	5.0	5.0	NaN	This cantaloupe smoothie recipe uses vanilla yogurt blended with fresh cantaloupe and orange juice for a creamy and delicious way to start your day.	1 cup vanilla yogurt (such as Dannon® Light and Fit®), 0.5 cup orange juice, 0.5 cup sliced cantaloupe, 4 ice cubes, crushed, or as needed	Process yogurt, orange juice, cantaloupe, and ice cubes in a blender until smooth, about 30 seconds.	291 kcal	53 g	12 mg	1 g	14 g	2 g	178 mg	50 g	4 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	Apple Banana Smoothie	https://www.allrecipes.com/recipe/20610/apple-banana-smoothie/	4.1	5.0	5.0	NaN	Thick and healthy fruit drink with apple, banana and orange juice. The frozen banana takes the place of shaved ice and results in a smooth, creamy texture. Serve with dollop of whipped cream for added effect.	1 frozen bananas, peeled and chopped, 0.5 cup orange juice, 1 Gala apple, peeled, cored and chopped, 0.25 cup milk	In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.	132 kcal	31 g	2 mg	3 g	2 g	1 g	14 mg	21 g	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Peach Banana Smoothie	https://www.allrecipes.com/recipe/232903/peach-banana-smoothie/	4.7	5.0	5.0	NaN	Canned peaches, bananas, yogurt, and orange juice deliver a delicious smoothie in mere minutes.	1 cup plain yogurt, 1 (15.25 ounce) can peaches, 2 bananas, sliced, 0.25 cup orange juice, 0.25 cup white sugar, or to taste, 2 cubes ice	Blend yogurt, peaches, bananas, orange juice, sugar, and ice in a blender on high until the ice is crushed and the smoothie is to your desired consistency.	194 kcal	44 g	4 mg	3 g	5 g	1 g	48 mg	36 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Nectarine Sunshine Smoothie	https://www.allrecipes.com/recipe/214990/nectarine-sunshine-smoothie/	4.6	30.0	10.0	NaN	Enjoy the brief, sweet season of fresh nectarines with this delicious smoothie.	2 large nectarines, pitted and quartered, 1 banana, cut into pieces and frozen, 1 large orange, peeled and quartered, 1 cup vanilla yogurt, 1 cup orange juice, 1 tablespoon honey	Place the nectarines, frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a blender, and blend until smooth.	184 kcal	41 g	3 mg	4 g	5 g	1 g	42 mg	33 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Easy Orange Cream Slush	https://www.allrecipes.com/recipe/162828/easy-orange-cream-slush/	4.4	5.0	5.0	NaN	This is a simple and delicious recipe for a cool and creamy orange drink.	0.5 cup orange juice, 0.25 cup milk, 2 tablespoons white sugar, 8 ice cubes	Combine the orange juice, milk, sugar, and ice cubes in a blender; blend until smooth.	183 kcal	41 g	5 mg	0 g	3 g	1 g	31 mg	38 g	1 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	Vitamix Green Smoothie	https://www.allrecipes.com/recipe/278166/vitamix-green-smoothie/	NaN	10.0	10.0	NaN	Use a Vitamix blender to mix up this wholesome green smoothie that's so fruity and delicious, you won't taste the spinach!	1.5 cups water, 15 seedless red grapes, or more to taste, 1 frozen banana, 0.5 pear, peeled, 1 orange, peeled and seeded, 0.25 cup fresh spinach, 1 teaspoon ground flax seeds, 3 cubes ice cubes	Pour water into a Vitamix blender. Add grapes, banana, pear, orange, spinach, ground flax seeds, and ice, in that order. Blend until smooth and creamy.	75 kcal	19 g	NaN	3 g	1 g	0 g	6 mg	13 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Starter Smoothie	https://www.allrecipes.com/recipe/270842/starter-smoothie/	4.9	10.0	10.0	NaN	Customize this base recipe with your favorite fruits and vegetables for a tasty, calorie-conscious smoothie every time!	1 cup fresh blueberries, 1 cup grape juice, 1 banana, cut into chunks and frozen, 0.5 cup low-fat plain Greek-style yogurt, 1 cup ice, 1 teaspoon honey, or to taste	Blend blueberries, grape juice, banana, yogurt, ice, and honey in a blender until smooth, at least 3 minutes.	213 kcal	48 g	NaN	3 g	7 g	0 g	30 mg	39 g	1 g	0 g	2 servings	2 1 1/4-cup servings	NaN
Africa	NaN	Orange Smoothies	Kale Orange Banana Smoothie	https://www.allrecipes.com/recipe/220172/kale-orange-banana-smoothie/	4.3	10.0	10.0	NaN	A fresh orange, a pair of ripe bananas, and a kale leaf are blended into a pudding-like smoothie for a wholesome breakfast drink.	1 orange, peeled, 0.5 cup water, 1 leaf kale, torn into several pieces, 2 ripe bananas, peeled	Blend orange in a blender until mostly juice., Add water and kale; blend again on High speed until kale is liquefied., Break bananas into chunks and add to the blender. Start blending at a lower speed until banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.	220 kcal	56 g	NaN	7 g	3 g	0 g	15 mg	29 g	1 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	Superfood Berry-Green Smoothie	https://www.allrecipes.com/recipe/245768/superfood-berry-green-smoothie/	4.8	10.0	10.0	NaN	Almond milk, spinach greens, berries, seeds, and vanilla protein powder are blended together in this superfood smoothie sure to fill you up.	1.25 cups unsweetened almond milk, 1 clementine (such as Cuties®), peeled, 0.5 cup frozen raspberries, 1 cup spinach, or more to taste, 1 tablespoon chia seeds, 1 tablespoon flaxseed meal, 1 cup frozen blueberries, 1 scoop vanilla protein powder	Place almond milk, clementine, raspberries, spinach, chia seeds, flaxseed meal, blueberries, and protein powder in a blender, respectively. Blend on high until smooth, about 30 seconds.	490 kcal	58 g	13 mg	17 g	44 g	2 g	443 mg	36 g	12 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	Triple Threat Fruit Smoothie	https://www.allrecipes.com/recipe/87961/triple-threat-fruit-smoothie/	4.6	5.0	5.0	NaN	A wonderful, delightful fruit smoothie...it will help you cool down after a hot day in the sun.	1 kiwi, sliced, 1 banana, peeled and chopped, 0.5 cup blueberries, 1 cup strawberries, 1 cup ice cubes, 0.5 cup orange juice, 1 (8 ounce) container peach yogurt	In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth.	135 kcal	30 g	4 mg	3 g	4 g	0 g	41 mg	22 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Mongolian Strawberry Orange Juice Smoothie	https://www.allrecipes.com/recipe/32425/mongolian-strawberry-orange-juice-smoothie/	4.6	10.0	10.0	NaN	An icy fruit blend of fresh strawberries, orange juice, and ice.	1 cup chopped fresh strawberries, 1 cup orange juice, 10 cubes ice, 1 tablespoon sugar	In a blender, combine strawberries, orange juice, ice cubes, and sugar. Blend until smooth. Pour into glasses and serve.	52 kcal	13 g	NaN	1 g	1 g	NaN	3 mg	10 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Dragon Fruit Shake	https://www.allrecipes.com/recipe/154950/dragon-fruit-shake/	4.0	10.0	10.0	NaN	Dragon fruit (also known as pitaya) is joined by fresh tangerine and basil in this refreshing Vietnamese drink.	1 dragon fruit (pitaya), 2 tangerines, peeled and segmented, 1 lime, juiced, 4 leaves fresh basil, 2 tablespoons brown sugar, 1 cup sparkling mineral water, chilled, 1 cup crushed ice	Cut two 1/4 inch thick slices from the peeled dragon fruit to use as a garnish; set aside. Place the remaining dragon fruit into a blender along with the tangerine segments, lime juice, basil, brown sugar, and sparkling water. Puree until smooth. Stir in the crushed ice, and pour into glasses. Garnish with the reserved dragon fruit slices to serve.	149 kcal	40 g	NaN	3 g	1 g	1 g	7 mg	23 g	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Sour Smoothie	https://www.allrecipes.com/recipe/235998/sour-smoothie/	4.2	10.0	10.0	NaN	A smoothie made with oranges, lemon, lime, and kiwi with a hint of honey is just the right amount of sweet and sour.	1 cup ice cubes, 1 orange, peeled, 2 limes, peeled, 1 lemon, peeled, 1 kiwi, peeled, 1 teaspoon honey, or more to taste	Blend ice, orange, limes, lemon, kiwi, and honey together in a blender until smooth.	105 kcal	31 g	NaN	8 g	2 g	0 g	8 mg	16 g	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Orange-Pear Green Smoothie with Bok Choy	https://www.allrecipes.com/recipe/262407/orange-pear-green-smoothie-with-bok-choy/	NaN	10.0	10.0	NaN	With no added sugars, this is the green smoothie you need: a refreshing blend of bok choy, kale, orange, mint, pear, pineapple, and banana.	1 pear, cored, 1 cup green grapes, 0.33333334326744 cup water, 0.5 cup chopped fresh pineapple, 0.5 banana, frozen, 0.5 cup chopped bok choy, 0.5 cup chopped kale, 1 orange, peeled, ice, 2 tablespoons chopped fresh mint	Combine pear, grapes, water, pineapple, banana, bok choy, kale, orange, ice, and mint in a large blender. Blend, starting on low speed and increasing to high, until smooth. Turn blender to liquefy setting for a smoother texture.	170 kcal	43 g	NaN	6 g	2 g	0 g	24 mg	31 g	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Creamy Orange-Coconut Smoothie	https://www.allrecipes.com/recipe/274009/creamy-orange-coconut-smoothie/	NaN	10.0	10.0	NaN	A creamy smoothie made with coconut, a fresh orange, and notes of vanilla is a great way to start the day.	1 large navel orange, peeled and cut into chunks, 0.25 cup low-fat vanilla Greek yogurt, 2 tablespoons orange juice, 2 tablespoons vanilla-flavored almond milk, 2.5 tablespoons sweetened shredded coconut, divided, 1 teaspoon brown sugar, 0.5 teaspoon vanilla extract, 1 cup ice cubes	Combine orange chunks, yogurt, orange juice, almond milk, 2 tablespoons coconut, brown sugar, and vanilla extract in a blender; process until smooth. Add ice cubes and puree until smooth and thick. Divide between 2 glasses and garnish with remaining coconut.	116 kcal	22 g	2 mg	3 g	4 g	2 g	44 mg	18 g	2 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Strawberry Sensation Smoothie	https://www.allrecipes.com/recipe/203228/strawberry-sensation-smoothie/	4.5	10.0	10.0	NaN	Strawberry and orange flavors will be sure to perk up your morning!	0.75 cup frozen strawberries, 0.5 orange, peeled, 0.5 cup apple juice, 0.25 cup vanilla yogurt, 1 teaspoon finely ground almonds	Blend the strawberries, orange pieces, apple juice, vanilla yogurt, and almonds together in a blender until smooth.	209 kcal	44 g	3 mg	5 g	5 g	1 g	46 mg	35 g	3 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	Very Cherry Smoothie	https://www.allrecipes.com/recipe/237587/very-cherry-smoothie/	4.6	0.0	NaN	NaN	Sweet cherries, orange juice and coconut milk make a quick and delicious smoothie.	1 cup Silk® Vanilla Coconutmilk, 0.25 cup freshly squeezed orange juice, 1 cup fresh or frozen pitted sweet cherries, 1 tablespoon honey or agave, 1 cup ice	Combine all ingredients in a blender and process until smooth.	143 kcal	28 g	NaN	2 g	1 g	3 g	27 mg	22 g	3 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Pawpaw (Papaya) And Mango Punch	https://www.allrecipes.com/recipe/173746/pawpaw-papaya-and-mango-punch/	5.0	10.0	10.0	NaN	A refreshing punch made with papaya and mango.	1 cup sliced mango, 1 cup diced, peeled papaya, 1 cup orange juice, 0.25 cup lime juice, 0.25 cup white sugar, or to taste, 1 teaspoon grated orange zest, 4 cups water	Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.	61 kcal	15 g	NaN	1 g	1 g	NaN	5 mg	13 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Creamy Orange Glorious	https://www.allrecipes.com/recipe/25846/creamy-orange-glorious/	3.9	5.0	5.0	NaN	This orange smoothie with heavy cream and vanilla, is reminiscent of a popular fast food drink.	1 (16 ounce) can frozen orange juice concentrate, 1 pint heavy cream, 20 fluid ounces carbonated water, 0.33333334326744 cup confectioners' sugar, 2.5 teaspoons vanilla extract, 15 cubes ice	In a blender, combine orange juice concentrate, cream, carbonated water, confectioners' sugar, vanilla and ice. Blend until smooth. Pour into glasses and serve immediately.	259 kcal	24 g	65 mg	0 g	2 g	11 g	22 mg	22 g	18 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Orange and Coconut Cream Smoothie	https://www.allrecipes.com/recipe/280539/orange-and-coconut-cream-smoothie/	NaN	5.0	5.0	NaN	Perfectly portioned for a snack or on-the-go treat, this creamy coconut, orange, and ginger smoothie is easy to prepare and super delicious to sip.	0.5 cup chilled coconut cream, 0.25 cup freshly squeezed orange juice, 1 (1/2 inch) piece fresh ginger, grated	Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.	459 kcal	71 g	NaN	0 g	2 g	19 g	44 mg	67 g	20 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	Orange Slush	https://www.allrecipes.com/recipe/32351/orange-slush/	4.3	5.0	5.0	NaN	A yummy drink concocted of orange juice, milk and ice. Lightly sweetened and flavored with vanilla, it's like being at the mall without the crowds!	1 (6 ounce) can frozen orange juice concentrate, 1.5 cups milk, 0.5 cup sugar, 1 teaspoon vanilla extract, 10 cubes ice	In a blender, combine orange juice concentrate, milk, sugar, vanilla and ice cubes. Blend until smooth. Pour into glasses and serve.	461 kcal	100 g	15 mg	1 g	9 g	2 g	82 mg	99 g	4 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Key Lime Pie Smoothie	https://www.allrecipes.com/recipe/238648/key-lime-pie-smoothie/	4.2	10.0	10.0	NaN	Key lime pie doesn't just need to be enjoyed in its traditional form; now you can drink it as a smoothie!	1.5 cups ice, or as desired, 1 (6 ounce) container Key lime-flavored Greek yogurt, 1 frozen banana, cut into chunks, 1 tablespoon heavy whipping cream, or more to taste, 1 splash orange juice	Blend ice, yogurt, banana, cream, and orange juice together in a blender until smooth.	168 kcal	49 g	37 mg	3 g	14 g	7 g	103 mg	16 g	11 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	Orange Glorious II	https://www.allrecipes.com/recipe/24479/orange-glorious-ii/	4.5	10.0	5.0	5.0	This is a slightly sweeter version of the original Orange Glorious.	1 (6 ounce) can frozen orange juice concentrate, 1 cup milk, 1 cup water, 0.5 cup white sugar, 1 teaspoon vanilla extract, 12 cubes ice	In a blender, combine orange juice concentrate, milk, water, sugar and vanilla. Add ice cubes and blend until smooth. Pour into glasses and serve.	215 kcal	48 g	5 mg	0 g	3 g	1 g	29 mg	48 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Orange Snowman	https://www.allrecipes.com/recipe/32447/orange-snowman/	4.3	5.0	5.0	NaN	This is one drink my kids love! It's orange and slushy and wonderful!	1 (6 ounce) can frozen orange juice concentrate, 0.5 cup milk, 0.5 cup water, 0.5 cup sugar, 0.5 teaspoon vanilla extract, 14 cubes ice	In a blender, combine orange juice concentrate, milk, water, sugar, vanilla and ice. Blend until smooth. Pour into glasses and serve.	198 kcal	47 g	2 mg	0 g	2 g	0 g	16 mg	46 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Orange Glorious I	https://www.allrecipes.com/recipe/20400/orange-glorious-i/	4.6	5.0	5.0	NaN	Milk, o.j., vanilla, sugar, water and ice...make an Orange Glorious combination.	1 cup milk, 1 cup ice water, 1 (6 ounce) can frozen orange juice concentrate, 12 cubes ice, 0.25 teaspoon vanilla extract, 0.125 cup white sugar	In a blender combine milk, water, orange juice concentrate, ice cubes, vanilla and sugar. Blend until smooth. Pour into three 12 oz glasses and enjoy with a straw.	187 kcal	39 g	7 mg	1 g	4 g	1 g	40 mg	39 g	2 g	0 g	3 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Easy and Tasty Green Smoothie	https://www.allrecipes.com/recipe/282562/easy-and-tasty-green-smoothie/	4.0	5.0	5.0	NaN	This tasty green smoothie with spinach, fruit, and flaxseed is perfect for breakfast or a midday snack.	1 cup water, 1 cup fresh spinach, 1 medium navel orange, peeled and cut into chunks, 0.5 medium banana, 1 tablespoon flaxseed meal	Combine water, spinach, orange chunks, banana, and flaxseed in a blender; process until smooth, 30 seconds to 1 minute.	176 kcal	36 g	NaN	8 g	4 g	0 g	34 mg	23 g	4 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	Orange Smoothie	https://www.allrecipes.com/recipe/23530/orange-smoothie/	4.3	2.0	1.0	1.0	A great drink for orange lovers, and a fun way to cool off! Orange juice concentrate is blended with milk and ice to produce a tasty slushy drink!	1 (6 ounce) can frozen orange juice concentrate, 1 cup milk, 1 cup water, 1 teaspoon vanilla extract, 0.33333334326744 cup white sugar, 10 cubes ice	In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.	183 kcal	40 g	5 mg	0 g	3 g	1 g	28 mg	40 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Kinaja	https://www.allrecipes.com/recipe/14139/kinaja/	4.1	0.0	NaN	NaN	A smashing fruit smoothie. Kiwi, bananas, pineapple rings, and lots of juice are tossed into the blender with crushed ice. What emerges is four servings of tropical bliss.	1 cup orange juice, 2 kiwis, peeled and sliced, 3 ripe bananas, sliced, 3 pineapple rings, 0.5 cup unsweetened pineapple juice, 2 cups crushed ice	In an electric blender, mix together orange juice, kiwi, bananas, pineapple, and pineapple juice until well blended. Pour the mixture into a pitcher., Place the ice in the blender, then pour the fruit mixture over the ice. Process until the ice is blended in with the fruit juices.	144 kcal	36 g	NaN	3 g	2 g	0 g	6 mg	24 g	1 g	0 g	5 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Vanilla Banamango Smoothie	https://www.allrecipes.com/recipe/232027/vanilla-banamango-smoothie/	4.5	15.0	15.0	NaN	Combine a frozen banana, a mango, and a few other ingredients and make a tasty blended smoothie for breakfast or a snack.	0.25 cup orange juice, or to taste, 1 mango, sliced, 1 frozen banana, sliced, 2 baby carrots, 1 (6 ounce) container vanilla yogurt, 2 ice cubes, or as desired, 1 teaspoon ground ginger	Pour orange juice into the pitcher of a blender and add mango, frozen banana, carrots, vanilla yogurt, ice cubes, and ginger. Pulse several times to crush ice, then blend until smooth, 30 seconds to 1 minute.	191 kcal	42 g	4 mg	3 g	6 g	1 g	59 mg	33 g	2 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Tropical Delite Smoothie	https://www.allrecipes.com/recipe/219685/tropical-delite-smoothie/	4.8	5.0	5.0	NaN	Coconut milk, mango, and orange juice blend together into a quick and tropical-tasting smoothie. Top with whipped cream and a sprinkling of chocolate if you like.	1 cup coconut milk, 1 (15.25 ounce) can mango slices with juice, 0.5 cup orange juice, 0.25 cup white sugar, 1 cup shaved ice, 0.25 cup whipped cream, divided, 1 tablespoon shaved milk chocolate, divided	Place coconut milk, mango slices with their juice, orange juice, and sugar into a blender, and blend until smooth; add the shaved ice, and blend again. Pour into 4 glasses, and top each serving with a dollop of whipped cream and a sprinkling of shaved milk chocolate.	260 kcal	32 g	11 mg	1 g	2 g	13 g	22 mg	16 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Smoothies	Pacific Smoothie	https://www.allrecipes.com/recipe/215193/pacific-smoothie/	3.3	5.0	5.0	NaN	A tropical delight that hits a sweet tooth, but reminds you of sunbathing in the tropics.	10 ice cubes, 1 banana, 4 teaspoons maple syrup, 4 teaspoons brown sugar, 1 cup eggnog, 0.25 cup orange juice, 0.25 cup vanilla yogurt	Blend the ice, banana, maple syrup, brown sugar, eggnog, orange juice, and vanilla yogurt together in a blender until smooth.	667 kcal	112 g	153 mg	3 g	14 g	12 g	193 mg	83 g	20 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Smoothies	P.O.M. Spritzer	https://www.allrecipes.com/recipe/270951/pom-spritzer/	NaN	10.0	10.0	NaN	This blend of pomelo, orange, and mango juice plus club soda makes a lovely non-alcoholic addition to a spring or summer brunch! P.O.M. is an abbreviation for the 3 fruits included.	1 pomelo, 1 mango, 2 oranges, 2 cups club soda	Peel pomelo and separate the fruit from the pith. Place fruit segments into a high performance blender (such as a Vitamix®). Blend on variable 1, quickly switching to variable 10. Blend for 1 minute., Peel mango, remove pit, and cut into slices. Add to the blender and blend for another minute., Cut oranges in half and squeeze juice into a small container. Strain to remove pulp, if desired, and pour juice into the blender. Add club soda and blend on high speed for 1 minute. Serve chilled.	178 kcal	45 g	NaN	5 g	3 g	0 g	12 mg	14 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Salad	Perfect Summer Fruit Salad	https://www.allrecipes.com/recipe/214947/perfect-summer-fruit-salad/	4.6	210.0	25.0	5.0	This fantastic fruit salad combines pineapple, kiwi, bananas, oranges, grapes, and berries in a sweet citrusy sauce for a colorful dessert.	0.66666668653488 cup fresh orange juice, 0.33333334326744 cup fresh lemon juice, 0.33333334326744 cup packed brown sugar, 0.5 teaspoon grated orange zest, 0.5 teaspoon grated lemon zest, 1 teaspoon vanilla extract, 2 cups cubed fresh pineapple, 2 cups strawberries, hulled and sliced, 3 kiwi fruit, peeled and sliced, 3 bananas, sliced, 2 oranges, peeled and sectioned, 1 cup seedless grapes, 2 cups blueberries	For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool., For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.	155 kcal	39 g	NaN	5 g	2 g	0 g	5 mg	29 g	1 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Salad	5 Cup Salad	https://www.allrecipes.com/recipe/230038/5-cup-salad/	4.7	310.0	10.0	300.0	Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.	1 cup mini marshmallows, 1 cup shredded coconut, 1 cup drained mandarin oranges, 1 cup drained pineapple chunks, 1 cup sour cream	Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.	157 kcal	19 g	13 mg	1 g	2 g	6 g	51 mg	15 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Salad	Mandarin Orange Watergate Salad	https://www.allrecipes.com/recipe/230173/mandarin-orange-watergate-salad/	4.5	135.0	15.0	NaN	Mandarin oranges and maraschino cherries give this creamy Watergate salad a burst of color and flavor perfect for the holiday table.	2 (16 ounce) cans crushed pineapple, drained, 2 (15 ounce) cans mandarin oranges, drained, 2 (8 ounce) containers whipped topping (such as Cool Whip®), 1.5 (10.5 ounce) packages miniature marshmallows, 1 (4 ounce) jar maraschino cherries, sliced, 0.5 (3.5 ounce) package shredded coconut	Mix pineapple, mandarin oranges, whipped topping, marshmallows, cherries, and coconut together in a bowl. Chill in refrigerator for 2 hours for flavors to blend.	347 kcal	62 g	NaN	2 g	1 g	10 g	88 mg	47 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Salad	Betsy's Mandarin Orange Salad	https://www.allrecipes.com/recipe/25162/betsys-mandarin-orange-salad/	4.7	25.0	25.0	NaN	This spectacular salad features red leaf lettuce tossed with sugared almonds, mandarin orange segments and red onions, and topped with a sweet and tangy vinaigrette.	0.5 cup vegetable oil, 0.25 cup cider vinegar, 0.25 cup white sugar, 2 teaspoons dried parsley, 1 teaspoon salt, 1 pinch ground black pepper, 0.5 cup sliced almonds, 0.25 cup white sugar, 1 head red leaf lettuce - rinsed, dried and torn, 1 red onion, chopped, 1 cup chopped celery, 2 (11 ounce) cans mandarin orange segments, drained	In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use., In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad., In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.	397 kcal	38 g	NaN	3 g	4 g	4 g	509 mg	33 g	27 g	0 g	5 servings	NaN	NaN
Africa	NaN	Orange Salad	Fruit Punch Salad	https://www.allrecipes.com/recipe/242309/fruit-punch-salad/	4.7	10.0	10.0	NaN	Fruit salad that tastes just like the sweet fruit punch drinks, but made with fresh fruit and fruit juice, will please the whole family.	1 cup green grapes, some halved and some whole, 8 fresh strawberries, chopped, 1 fresh peach, chopped, 0.5 cup fresh blueberries, 0.5 Granny Smith apple, chopped, 0.5 orange, juiced	Mix grapes, strawberries, peach, blueberries, and apple together in a bowl. Pour orange juice over fruit salad and stir.	69 kcal	17 g	NaN	2 g	1 g	0 g	3 mg	14 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	Tajin® Fruit Salad	https://www.allrecipes.com/recipe/276468/tajin-fruit-salad/	NaN	25.0	25.0	NaN	This refreshing fruit salad with Tajin® seasoning is commonly found on street carts in Mexico. This version features bananas, fresh pineapple, and mint.	2 large oranges, peeled and segmented, 1 mango, diced, 1 cup diced fresh pineapple, 1 cup diced jicama, 1 small cucumber, sliced, 1 banana, sliced, 2 limes, juiced, 1 tablespoon chile-lime seasoning (such as Tajin®), or more to taste, 0.5 teaspoon chopped fresh mint, or to taste	Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.	152 kcal	40 g	NaN	7 g	2 g	0 g	304 mg	26 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	Fresh Fruit Salad	https://www.allrecipes.com/recipe/228681/fresh-fruit-salad/	4.9	15.0	15.0	NaN	This is a simple fruit salad with fresh berries, mango, banana, and orange. Add yogurt and maple syrup for extra flavor.	1 small orange, peeled and diced, 0.5 mango, diced, 0.5 cup fresh blueberries, 0.5 cup fresh strawberries, sliced, 0.5 cup fresh raspberries, 0.5 small banana, sliced, 2 tablespoons plain yogurt, 1 tablespoon maple syrup, 1 pinch white sugar	Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.	156 kcal	38 g	1 mg	6 g	3 g	0 g	14 mg	28 g	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Salad	Hot Fruit Salad	https://www.allrecipes.com/recipe/68460/hot-fruit-salad/	4.5	100.0	10.0	90.0	This is a great hot salad to serve on a cold night. This tastes great with any dish and can be changed according to your tastes.	1 (20 ounce) jar chunky applesauce, 1 (21 ounce) can cherry pie filling, 1 (15 ounce) can sliced peaches, drained, 1 (11 ounce) can mandarin orange segments, drained, 1 (8 ounce) can pineapple chunks, 0.5 cup brown sugar, 1 teaspoon ground cinnamon	Pour the applesauce, cherry pie filling, sliced peaches, mandarin oranges, pineapple, brown sugar and cinnamon into a slow cooker. Cover, and cook on Low setting for 90 minutes.	149 kcal	38 g	NaN	2 g	1 g	NaN	15 mg	22 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Salad	Orange, Fig, and Gorgonzola Salad	https://www.allrecipes.com/recipe/234219/orange-fig-and-gorgonzola-salad/	4.7	15.0	15.0	NaN	Oranges, figs, and gorgonzola cheese are tossed with romaine lettuce and vinaigrette dressing for a sweet and savory salad.	2 heads romaine lettuce, chopped, 2 oranges - peeled, pith removed, and cut into segments, 0.5 cup crumbled Gorgonzola cheese, 2 fresh figs, cut into 1-inch cubes, 0.25 cup vinaigrette dressing, or to taste	Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.	141 kcal	15 g	23 mg	4 g	7 g	4 g	468 mg	10 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	Tangy Poppy Seed Fruit Salad	https://www.allrecipes.com/recipe/22768/tangy-poppy-seed-fruit-salad/	4.6	15.0	15.0	NaN	Pineapple, orange, kiwi, grapes and strawberries tossed with a sweet, lime and poppy seed dressing.	1 (20 ounce) can pineapple chunks - drained with juice reserved, 1 orange, peeled and segmented, 1 kiwi -- peeled, halved and sliced, 1 cup seedless grapes, 1 cup quartered strawberries, 0.25 teaspoon grated lime zest, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon poppy seeds	In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.	178 kcal	45 g	NaN	4 g	2 g	0 g	4 mg	39 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	Citrus Salad	https://www.allrecipes.com/recipe/86805/citrus-salad/	3.2	25.0	25.0	NaN	Fresh summer fruit and lettuce salad made fast and easy.	1 lime - zested, peeled, and sliced, 1 mandarin orange (tangerine) - zested, peeled, and sectioned, 1 navel orange, peeled and sectioned, 1 grapefruit, peeled and sectioned, 1 bulb shallots, diced, 1 tablespoon lemon juice, 1 tablespoon olive oil, 0.5 teaspoon salt, 1 head romaine lettuce, torn	Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.	117 kcal	22 g	NaN	5 g	3 g	1 g	300 mg	13 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	Warm Winter Citrus Dessert	https://www.allrecipes.com/recipe/215981/warm-winter-citrus-dessert/	4.1	35.0	20.0	5.0	A simple dessert--or breakfast dish--of broiled grapefruit, orange, and pineapple topped with butter and brown sugar.	2 red grapefruit, peeled and sectioned, 2 large oranges, peeled and sectioned, 1 cup fresh pineapple chunks, 0.5 cup packed brown sugar, 2 tablespoons butter, softened	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source., Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit., Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.	279 kcal	58 g	15 mg	5 g	2 g	4 g	49 mg	50 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	Citrus Walnut Salad	https://www.allrecipes.com/recipe/257076/citrus-walnut-salad/	4.5	30.0	25.0	5.0	This orange and grapefruit citrus salad with tangy feta cheese and toasted walnuts is a bright and fresh addition to a light summer meal.	0.5 cup chopped walnuts, 2 large oranges, zested, 1 pink grapefruit, 1 (5 ounce) bag mixed salad greens, 0.5 cup crumbled feta cheese, 2 tablespoons pomegranate juice, or more as needed, 2 tablespoons white sugar, 1 teaspoon dried parsley, 0.5 teaspoon salt, 0.5 cup vegetable oil	Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet., Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes., Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit., Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit., Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments., Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick., Drizzle dressing over salad.	495 kcal	30 g	17 mg	5 g	7 g	8 g	510 mg	23 g	41 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	One Cup Salad	https://www.allrecipes.com/recipe/203133/one-cup-salad/	4.0	5.0	5.0	NaN	This quick fruit dish with a bit of added crunch is always fun to make with kids.	1 cup pineapple chunks, drained, 1 cup Mandarin orange segments, drained, 1 cup miniature marshmallows, 1 cup sour cream, 1 cup cornflakes cereal, 1 cup flaked coconut	Combine the pineapple, Mandarin oranges, marshmallows, and sour cream in a bowl. Gently fold the cornflakes cereal into the mixture. Sprinkle the coconut over the top; stir into the salad just before serving.	225 kcal	29 g	17 mg	2 g	2 g	8 g	102 mg	20 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Salad	Boozy Fruit Salad	https://www.allrecipes.com/recipe/274209/boozy-fruit-salad/	NaN	15.0	15.0	NaN	Watermelon, strawberries, bananas, and mandarin oranges are tossed with vodka for a boozy fruit salad that's perfect for summer entertaining.	4 cups seedless watermelon balls, 3 cups fresh strawberries, 3 cups sliced bananas, 2.5 cups mandarin orange slices, 1 cup orange-flavored vodka	Combine watermelon, strawberries, bananas, and mandarin slices in a large bowl. Pour in vodka and toss to coat. Cover with plastic wrap and let chill in the refrigerator until serving.	190 kcal	31 g	NaN	4 g	2 g	0 g	6 mg	20 g	1 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Salad	Strawberry-Sauced Crunchy Fruit Salad	https://www.allrecipes.com/recipe/80744/strawberry-sauced-crunchy-fruit-salad/	4.5	35.0	20.0	15.0	This salad is beautiful, healthy, and delicious! The fruits can be chopped to use as a salad or sliced thinly and layered in a trifle bowl for a truly stunning presentation.	2.5 cups crispy rice cereal, 1.5 cups chopped hazelnuts, 0.75 cup packed brown sugar, 0.5 cup margarine, melted, 1 pound fresh or frozen sliced strawberries, 0.33333334326744 cup orange juice, 2 tablespoons confectioners' sugar, 1 tablespoon vanilla sugar, 2 Red Delicious apples, cored and diced, 2 Golden Delicious apples, cored and diced, 2 Granny Smith apples, cored and diced, 4 seedless oranges, peeled and diced, 1 (20 ounce) can crushed pineapple, drained	Preheat the oven to 350 degrees F (175 degrees C). Place the rice cereal and nuts into a baking pan. Stir in the brown sugar and margarine. Bake for 10 to 15 minutes, until toasty. Stir occasionally. Set aside to cool., In the container of a blender or large food processor, combine the strawberries, orange juice, confectioners' sugar and vanilla sugar. Puree into a smooth sauce. Set aside., To make the salad, toss the red, green and yellow apples with oranges and pineapple in a large serving bowl. Sprinkle with the nut crunch and spoon strawberry sauce over the top. Or you can serve the toppings on the side.	535 kcal	75 g	NaN	8 g	6 g	3 g	207 mg	56 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Salad	Crisp Apples with Citrus Dressing	https://www.allrecipes.com/recipe/230987/crisp-apples-with-citrus-dressing/	4.6	10.0	10.0	NaN	Winter's apples and tangerines form the basis for this simple fruit salad you can toss together in minutes.	1 apple, cored and cut into chunks, 2 tangerines, juiced - divided, 1 tablespoon sour cream, 1 tablespoon mayonnaise, 1 teaspoon white sugar, or more to taste, 1 pinch salt	Toss apple chunks in a bowl with 2 teaspoons tangerine juice. Whisk remaining tangerine juice, sour cream, mayonnaise, sugar, and salt in a bowl until sugar and salt have dissolved. Pour dressing over apple and toss.	258 kcal	34 g	12 mg	4 g	1 g	4 g	88 mg	28 g	14 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Salad	Fresh Cranberry Salad with Celery	https://www.allrecipes.com/recipe/268156/fresh-cranberry-salad-with-celery/	NaN	275.0	10.0	5.0	Orange juice-infused gelatin holds together this festive cranberry salad featuring a winning combo of bananas, walnuts, Granny Smith apple, and celery.	2 cups orange juice, 1 (12 ounce) package fresh cranberries, 1 cup white sugar, 1 (3 ounce) package orange-flavored gelatin (such as Jell-O®), 2 bananas, diced, 1 Granny Smith apple, diced, 2 stalks celery, finely chopped, 0.5 cup chopped walnuts	Place orange juice, cranberries, and sugar in a 1 1/2-quart pot over medium heat. Cook until sugar dissolves and cranberries start to pop, about 5 minutes., Remove from heat and stir in orange gelatin. Let cool to room temperature, at least 20 minutes. Stir in bananas, apple, celery, and walnuts. Refrigerate until set, 4 hours to overnight.	265 kcal	56 g	NaN	4 g	3 g	1 g	48 mg	47 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Salad	Turkish Orange Salad with Mediterranean Dressing	https://www.allrecipes.com/recipe/260392/turkish-orange-salad-with-mediterranean-dressing/	5.0	20.0	20.0	NaN	Oranges, olives, and a simple Mediterranean dressing make a perfect Turkish orange salad appetizer that follows the clean eating principles.	4 oranges, 3 blood oranges, 1 small onion, finely diced, 3 tablespoons olive oil, 2 tablespoons lemon juice, salt, 1 pinch freshly ground black pepper, 10 dried black olives	Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter., Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.	186 kcal	21 g	NaN	5 g	2 g	2 g	149 mg	4 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	Festive Fruit Salad with Yogurt-Orange Dressing	https://www.allrecipes.com/recipe/284354/festive-fruit-salad-with-yogurt-orange-dressing/	NaN	25.0	25.0	NaN	This salad combines galia melon, lettuce, red apples, and pomegranate seeds with a simple dressing made with Greek yogurt and orange juice concentrate.	1 head iceberg lettuce, 1 medium red apple, cored and thinly sliced, 1 cup seedless red grapes, halved, 1 galia melon, peeled and cut into chunks, 1 tablespoon pomegranate seeds, 1 cup Greek yogurt, 0.5 cup orange juice concentrate, thawed	Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks., Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top., Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.	52 kcal	9 g	3 mg	1 g	2 g	1 g	17 mg	8 g	1 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Salad	Jicama Fruit Salad	https://www.allrecipes.com/recipe/280977/jicama-fruit-salad/	NaN	20.0	20.0	NaN	This refreshing jicama salad with mango, orange, and lime is also known as "pico de gallo" in Mexico.	1 pound jicama, peeled and diced, 2 small mangos, peeled and cut into small chunks, 1 orange, sectioned and diced, 1 small cucumber - peeled, sliced, cut into thirds, 2 limes, juiced, 1.5 tablespoons chili-lime seasoning (such as Tajin®)	Combine jicama, mangos, orange, and cucumber in a bowl. Add lime juice and sprinkle with chili-lime seasoning. Toss to coat.	111 kcal	29 g	NaN	8 g	2 g	0 g	456 mg	15 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Salad	Alexander's Tropical Fruit Salad	https://www.allrecipes.com/recipe/265897/alexanders-tropical-fruit-salad/	NaN	45.0	45.0	NaN	This tropical fruit salad with kiwi, mango, dragon fruit, pineapple, oranges, grapefruit, apples, and plums is perfect for parties or a crowd, but can easily be scaled down.	6 kiwifruits, peeled and sliced, 6 Granny Smith apples - peeled, cored, and chopped, 6 grapefruit, peeled and cut into bite-sized pieces, 6 oranges, peeled and cut into bite-sized pieces, 6 (8 ounce) cans pineapple chunks, drained, 6 mangos - peeled, seeded, and cubed, 6 large plums, pitted and sliced, 6 dragon fruit, peeled and cubed, 6 ounces lemon juice	Set out 8 platters for fruit. Arrange the kiwifruit slices on the outside of the platters. Arrange apple, orange, pineapple, mango, plum, and dragon fruit pieces either by color or personal preference. Place grapefruit slices in the center. Drizzle each platter equally with lemon juice.	269 kcal	70 g	NaN	8 g	3 g	1 g	4 mg	49 g	1 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Hard Candy	https://www.allrecipes.com/recipe/35842/hard-candy/	4.6	45.0	5.0	25.0	Learn how to make candy with this easy recipe for hard candy that can be customized with flavorings and extracts for gift giving or sugar cravings.	cooking spray, 3.75 cups white sugar, 1.5 cups light corn syrup, 1 cup water, 1 tablespoon orange, or other flavored extract, 0.5 teaspoon food coloring, 0.25 cup confectioners' sugar for dusting	Grease a cookie sheet with cooking spray., Stir together white sugar, corn syrup, and water in a medium saucepan. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads., Remove from the heat and stir in flavored extract and food coloring. Pour onto the prepared cookie sheet. Dust top with confectioners' sugar., Let cool until hardened, about 15 minutes. Break into about 36 pieces and store in an airtight container.	124 kcal	32 g	NaN	NaN	NaN	NaN	9 mg	25 g	NaN	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Figgy Pudding	https://www.allrecipes.com/recipe/229863/figgy-pudding/	4.3	110.0	15.0	85.0	This figgy pudding made with dried figs, almonds, and spices is moist and dense. It's perfect to serve after a traditional English Christmas dinner.	1.75 cups buttermilk, 12 ounces dried Calimyrna figs, coarsely chopped, 1.5 cups white whole-wheat flour (such as King Arthur®), 1 cup white sugar, 2.5 teaspoons baking powder, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1 teaspoon salt, 3 eggs, 1.5 cups dry bread crumbs, 0.5 cup butter, melted, 1 (2.45 ounce) package sliced almonds, 3 tablespoons orange marmalade, 1 tablespoon grated orange zest, 0.5 teaspoon orange-vanilla flavoring (such as Fiori di Sicilia®	Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool., Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan. Grease one side of a sheet of aluminum foil., Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together into a bowl., Beat eggs in a separate, large bowl with an electric mixer on high speed for 1 minute. Add the cooled fig and buttermilk mixture, bread crumbs, melted butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring; beat on low speed until blended., Gradually mix in the sifted flour mixture until just incorporated. Spoon batter into the prepared pan and cover with the greased foil., Bake in the preheated oven until firm and pulling away from sides of the pan, 1 hour 15 minutes to 2 hours., Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack.	317 kcal	54 g	19 mg	6 g	6 g	5 g	395 mg	NaN	11 g	0 g	14 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Citrus Egg Yolk Cookies	https://www.allrecipes.com/recipe/238659/citrus-egg-yolk-cookies/	4.8	25.0	15.0	10.0	Put leftover egg yolks to good use by baking this recipe for citrus egg yolk cookies.	1.5 cups white sugar, 1 cup butter, softened, 6 egg yolks, 1 teaspoon vanilla extract, 0.5 teaspoon lemon extract, 0.5 teaspoon orange extract, 2.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar	Preheat oven to 350 degrees F (175 degrees C). Grease or line baking sheets with parchment paper., Beat sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat egg yolks, vanilla extract, lemon extract, and orange extract together in another bowl. Add egg yolk mixture to butter mixture; beat well., Sift flour, baking soda, and cream of tartar together in a bowl. Stir flour mixture into butter mixture until dough is well-blended. Roll dough into walnut-size balls and place on prepared baking sheets. Press dough balls to slightly flatten., Bake in the preheated oven until golden around the edges and set, 8 to 10 minutes.	71 kcal	9 g	29 mg	0 g	1 g	2 g	44 mg	5 g	4 g	0 g	60 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Cranberry-Orange Biscotti	https://www.allrecipes.com/recipe/231047/cranberry-orange-biscotti/	4.7	80.0	20.0	30.0	Make your own crisp biscotti cookies flavored with cranberries and orange and you'll feel like you're in your favorite fancy coffee place. They make great gifts, too.	0.5 cup butter at room temperature, 1 cup white sugar, 2 eggs, 1 tablespoon orange zest, 1 teaspoon orange extract, 0.25 teaspoon almond extract, 2.75 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, 1 (6 ounce) package sweetened dried cranberries (such as Craisins®), or more to taste	Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper., Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract., Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet., Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks., Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.	294 kcal	50 g	51 mg	2 g	4 g	5 g	257 mg	27 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Grandma's Taffy	https://www.allrecipes.com/recipe/67636/grandmas-taffy/	3.2	20.0	5.0	15.0	A quick and easy recipe for any flavor of taffy you can think of!	2 cups sugar, 2 tablespoons cornstarch, 4 tablespoons butter, 1 teaspoon salt, 0.5 cup corn syrup, 1.5 cups water, 2 teaspoons vanilla extract, 1 tablespoon orange, or other flavored extract, 8 drops any color food coloring	In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads., Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.	64 kcal	14 g	3 mg	NaN	NaN	1 g	69 mg	11 g	1 g	0 g	40 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Cranberry Orange Oatmeal Cookies	https://www.allrecipes.com/recipe/26132/cranberry-orange-oatmeal-cookies/	4.6	25.0	15.0	10.0	The subtle taste of orange is an unexpected, but delightful surprise in these oatmeal and dried cranberry cookies.	1 cup butter, softened, 1 cup packed brown sugar, 0.5 cup white sugar, 2 eggs, 1.5 teaspoons vanilla extract, 1 tablespoon grated orange zest, 1 teaspoon orange extract, 1.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3 cups rolled oats, 1 cup dried cranberries	Preheat oven to 350 degrees F (175 degrees C)., In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets., Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.	104 kcal	15 g	18 mg	1 g	1 g	3 g	58 mg	8 g	4 g	0 g	48 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Cream Fudge	https://www.allrecipes.com/recipe/22860/orange-cream-fudge/	4.5	140.0	15.0	5.0	This simple recipe combines cream, butter, marshmallow creme, white chocolate and orange extract to make this classic favorite.	3 cups white sugar, 0.66666668653488 cup heavy cream, 0.75 cup butter, 1 (7 ounce) jar marshmallow creme, 1 (11 ounce) package white chocolate chips, 3 teaspoons orange extract, 12 drops yellow food coloring, 9 drops red food coloring	Grease a 9 x 13 inch pan., In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside., To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect., Chill for 2 hours, or until firm, and cut into squares.	271 kcal	39 g	27 mg	NaN	1 g	8 g	64 mg	36 g	13 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Moist Cranberry Orange Bread	https://www.allrecipes.com/recipe/231463/moist-cranberry-orange-bread/	4.5	60.0	20.0	40.0	Mandarin oranges and whole cranberries keep this moist quick bread tangy and sweet.	2.75 cups all-purpose flour, 1.75 cups white sugar, 2 teaspoons baking powder, 0.5 teaspoon salt, 0.25 teaspoon baking soda, 0.5 cup butter, melted, 2 cups fresh cranberries, 1 cup mandarin oranges, drained, 2 eggs, 0.75 cup milk, 0.75 cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 1 tablespoon white sugar	Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan., Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture., Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar., Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.	429 kcal	70 g	71 mg	2 g	6 g	9 g	344 mg	40 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Carrot Cupcakes with White Chocolate Cream Cheese Icing	https://www.allrecipes.com/recipe/79313/carrot-cupcakes-with-white-chocolate-cream-cheese-icing/	4.7	115.0	30.0	25.0	A moist and spicy carrot cake cupcake is topped with a cream cheese frosting flavored with a hint of white chocolate and orange.	2 ounces white chocolate, 1 (8 ounce) package cream cheese, softened, 0.5 cup unsalted butter, softened, 1 teaspoon vanilla extract, 0.5 teaspoon orange extract, 4 cups confectioners' sugar, 2 tablespoons heavy cream, 2 eggs, lightly beaten, 1.125 cups white sugar, 0.33333334326744 cup brown sugar, 0.5 cup vegetable oil, 1 teaspoon vanilla extract, 2 cups shredded carrots, 0.5 cup crushed pineapple, 1.5 cups all-purpose flour, 1.25 teaspoons baking soda, 0.5 teaspoon salt, 1.5 teaspoons ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground ginger, 1 cup chopped walnuts	Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups., In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature., In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream., Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups., Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.	639 kcal	85 g	76 mg	2 g	6 g	13 g	317 mg	69 g	32 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Creamsicle Cheesecake	https://www.allrecipes.com/recipe/237147/creamsicle-cheesecake/	4.7	590.0	20.0	30.0	Take a bite straight out of your childhood with this nostalgic and delicious orange and vanilla flavored cheesecake.	2 (8 ounce) packages cream cheese, softened, 0.5 cup white sugar, 2 eggs, 0.75 cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 2 drops yellow food coloring, 1 drop red food coloring, 1 (9 inch) prepared graham cracker crust	Preheat oven to 350 degrees F (175 degrees C)., Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth., Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange., Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect., Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.	367 kcal	28 g	94 mg	0 g	6 g	14 g	292 mg	19 g	26 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Pumpkin Cobbler	https://www.allrecipes.com/recipe/230110/pumpkin-cobbler/	4.6	60.0	10.0	50.0	This mix-and-bake pumpkin cobbler dessert has all the fall flavors you love. It's simple, delicious, and even easier than pie! Perfect for the holidays.	cooking spray, 0.5 cup white sugar, 2 large eggs, beaten, 1 (15 ounce) can pumpkin puree, 0.75 cup evaporated milk, 1 teaspoon orange extract, 1 teaspoon ground cinnamon, 0.5 teaspoon ground ginger, 0.25 teaspoon ground cloves, 0.25 teaspoon salt, 1 (9 ounce) package yellow cake mix (such as Jiffy® Golden Yellow cake mix), 0.25 cup unsalted butter, melted	Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray., Combine sugar and eggs in a bowl; whisk until light and fluffy. Add pumpkin puree, evaporated milk, orange extract, cinnamon, ginger, cloves, and salt; mix until well combined. Pour pumpkin mixture into the prepared baking dish., Lightly sprinkle cake mix over the pumpkin mixture until completely covered. Slowly drizzle melted butter over cake mix., Bake in the preheated oven until the pumpkin mixture is set and the topping is golden brown, 50 minutes to 1 hour.	306 kcal	44 g	69 mg	2 g	5 g	6 g	440 mg	NaN	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	English Pound Cake	https://www.allrecipes.com/recipe/17800/english-pound-cake/	4.6	90.0	20.0	70.0	A dense pound cake with three flavors--vanilla, orange and almond.	3 cups sifted all-purpose flour, 0.25 teaspoon baking soda, 0.25 teaspoon salt, 1 cup butter, room temperature, 3 cups white sugar, 6 eggs, room temperature, 0.5 teaspoon vanilla extract, 0.25 teaspoon orange extract, 0.25 teaspoon almond extract, 1 cup sour cream	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan., Sift together the flour, baking soda and salt. Set aside., In a large bowl, cream together the butter and sugar until light and fluffy. It should be noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla, orange and almond extracts. Blend in the flour mixture, alternating with the sour cream, until fully incorporated. Pour batter into prepared pan., Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 70 minutes. Allow cake to cool on rack before removing from pan to cool completely.	521 kcal	75 g	142 mg	1 g	7 g	13 g	229 mg	50 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Sunshine Cake	https://www.allrecipes.com/recipe/7566/orange-sunshine-cake/	4.6	0.0	NaN	NaN	Orange sunshine cake with pineapple frosting — perfect for spring and easy to make for a delicious dessert with a fun name.	1 (18.25 ounce) package yellow cake mix, 4 eggs, 2 (3.5 ounce) packages instant vanilla pudding mix, 0.5 cup vegetable oil, 2 teaspoons orange extract, 1 (11 ounce) can mandarin orange segments, 1 (12 ounce) container frozen whipped topping, thawed, 1 (8 ounce) can crushed pineapple, drained	Preheat the oven to 350 degrees F (175 degrees C)., Combine cake mix, eggs, 1 package pudding mix, vegetable oil, orange extract, and mandarin oranges, and beat well for about 3 minutes., Bake in three 9-inch greased and floured round cake pans for 20 to 25 minutes in the preheated oven., Fold remaining package pudding mix and pineapple into whipped topping for frosting., Frost chilled cake and keep refrigerated until ready to serve.	156 kcal	21 g	21 mg	0 g	2 g	3 g	184 mg	15 g	8 g	0 g	36 servings	1 3-layer, 9-inch cake	NaN
Africa	NaN	Orange Extract and Oil	Cranberry Orange Bread (For Bread Machine)	https://www.allrecipes.com/recipe/231462/cranberry-orange-bread-for-bread-machine/	4.2	185.0	5.0	180.0	This yeast bread is sweetened with honey, dried cranberries, and orange oil.	3 cups all-purpose flour, 1 cup dried cranberries, 0.75 cup plain yogurt, 0.5 cup warm water, 3 tablespoons honey, 1 tablespoon butter, melted, 2 teaspoons active dry yeast, 1.5 teaspoons salt, 1 teaspoon orange oil	Place flour, cranberries, yogurt, warm water, honey, melted butter, yeast, salt, and orange oil in the pan of a bread machine in the order recommended by the manufacturer. Select "light crust" setting; press Start.	180 kcal	38 g	4 mg	2 g	4 g	1 g	310 mg	12 g	2 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Autumn Harvest Cookies	https://www.allrecipes.com/recipe/151945/autumn-harvest-cookies/	4.5	25.0	15.0	10.0	These quick and easy autumn cookies are made with rolled oats, studded with walnuts and cranberries, and flavored with pumpkin spice for fun fall flavor.	1.5 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, 0.25 teaspoon salt, 1 cup unsalted butter, softened, 0.5 cup brown sugar, 0.5 cup white sugar, 2 large eggs, 0.5 teaspoon orange extract, 0.5 teaspoon vanilla extract, 2.5 cups rolled oats, 1 cup dried cranberries, 0.5 cup chopped walnuts	Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper., Combine flour, baking powder, pumpkin pie spice, and salt in a medium bowl., Cream butter and both sugars in a large bowl with an electric mixer until smooth. Beat in eggs, vanilla, and both extracts. Gradually mix in flour mixture until incorporated. Mix in oats, cranberries, and walnuts until thoroughly combined. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheets., Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool briefly on the baking sheets before transferring to a wire rack to cool completely.	114 kcal	14 g	21 mg	1 g	2 g	3 g	61 mg	7 g	6 g	0 g	42 servings	3 1/2 dozen	NaN
Africa	NaN	Orange Extract and Oil	Cranberry Orange Quick Bread	https://www.allrecipes.com/recipe/67162/cranberry-orange-quick-bread/	4.8	65.0	15.0	50.0	Rich and hearty cranberry-orange bread made with sour cream. Appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!	2.75 cups all-purpose flour, 2 teaspoons baking powder, 0.25 teaspoon baking soda, 0.5 teaspoon salt, 1.75 cups white sugar, 0.5 cup butter, melted, 1 cup mandarin orange segments, drained, 2 cups cranberries, 2 eggs, 0.75 cup milk, 0.75 cup sour cream, 1 teaspoon vanilla extract, 1 teaspoon orange extract	Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans., In a large bowl, stir together flour, baking powder, baking soda, salt, and white sugar. Mix in melted butter until mixture looks crumbly. Stir in cranberries and oranges., In a separate bowl or large measuring cup, whisk together eggs, milk, sour cream, vanilla, and orange extract. Pour liquid ingredients into the bowl with dry ingredients and stir just until blended. Divide batter evenly between the prepared pans., Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.	212 kcal	34 g	35 mg	1 g	3 g	4 g	159 mg	20 g	7 g	0 g	20 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Creamy Orange Cake	https://www.allrecipes.com/recipe/17609/creamy-orange-cake/	4.7	140.0	15.0	35.0	Cool and refreshing like the orange cream frozen treat. Great for picnics, travels well.	1 (18.25 ounce) package orange cake mix, 1 (3 ounce) package orange flavored Jell-O® mix, 1 cup boiling water, 1 (3.4 ounce) package instant vanilla pudding mix, 1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 1 (8 ounce) container frozen whipped topping, thawed	Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon., In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely., In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.	156 kcal	26 g	1 mg	0 g	2 g	3 g	216 mg	18 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Apricot Brandy Pound Cake III	https://www.allrecipes.com/recipe/23732/apricot-brandy-pound-cake-iii/	5.0	90.0	30.0	60.0	An impressive balance combination of 5 flavors infuse this moist pound cake, which features apricot brandy. This cake freezes well.	3 cups sifted all-purpose flour, 0.25 teaspoon baking soda, 0.5 teaspoon salt, 1 cup sour cream, 0.5 teaspoon rum flavored extract, 1 teaspoon orange extract, 0.25 teaspoon almond extract, 0.5 teaspoon lemon extract, 1 teaspoon vanilla extract, 0.5 cup apricot brandy, 1 cup butter, 3 cups white sugar, 6 eggs	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside., Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated., Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	436 kcal	60 g	114 mg	1 g	6 g	10 g	222 mg	40 g	18 g	0 g	15 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Creamsicle Fluff Salad	https://www.allrecipes.com/recipe/281233/orange-creamsicle-fluff-salad/	5.0	70.0	10.0	NaN	Full of retro flavor thanks to pineapple, orange extract, marshmallows, and pecans, this citrus-inspired take on the classic Watergate salad is perfect for parties or potlucks.	1 (20 ounce) can crushed pineapple, undrained, 1 (3.4 ounce) package instant vanilla pudding mix, 0.5 teaspoon orange extract, or more to taste, 2 drops red food coloring, 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed, 1 cup miniature marshmallows (such as Kraft® Jet-Puffed), 0.5 cup chopped pecans, divided	Stir pineapple, pudding mix, and orange extract together in a bowl. Add food coloring and stir. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons of chopped pecans for topping; stir in remaining pecans., Top with reserved chopped pecans and chill for at least 1 hour in the refrigerator.	315 kcal	46 g	NaN	2 g	1 g	7 g	240 mg	35 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Leftover Phyllo Dough Pastries	https://www.allrecipes.com/recipe/280166/leftover-phyllo-dough-pastries/	NaN	70.0	20.0	35.0	These delicious pastries are made with leftover phyllo dough. The filling is highly versatile - use different nuts, Greek yogurt, or any dried fruit you like.	1 cup milk, 0.33333334326744 cup dry farina cereal, 1 large egg, 0.25 cup honey, 0.33333334326744 cup chopped walnuts, 8 dried apricots, minced, 2 teaspoons finely chopped candied orange peel, 1 teaspoon orange extract, 6 sheets phyllo dough, 2 tablespoons melted butter, or as needed, stick butter, 1 large egg	Bring milk to a boil in a small saucepan over medium heat. Whisk in farina and reduce heat. Whisk vigorously over very low heat until mixture is smooth, thick, and detaches from the bottom of the pan, about 3 minutes. Remove from heat and let cool, about 15 minutes., Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan., Stir egg and honey into the cooled farina and whisk until smooth. Add walnuts, apricots, orange extract, and orange peel. Stir well to combine., Work with 1 phyllo sheet at a time, covering the rest with a tea towel so they won't dry out. Fold phyllo sheet in half widthwise, then cut it in half widthwise with scissors. Place each of the phyllo pieces in a muffin cup and gently press down so it fills the cup and sits on the bottom. Proceed the same way with the rest of the phyllo sheets., Distribute the filling among the muffin cups. Pinch the phyllo tops together with your fingertips to seal. Drizzle tops with melted butter., Bake in the preheated oven until tops start to brown, about 15 minutes. Use a dinner knife to loosen pastries out of the muffin cups and transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more., Serve lukewarm or at room temperature.	148 kcal	21 g	38 mg	1 g	4 g	2 g	81 mg	11 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Pizzelle	https://www.allrecipes.com/recipe/245603/orange-pizzelle/	4.0	21.0	20.0	1.0	These crispy orange pizzelle are flavored with orange zest and triple sec for a bright twist on the classic Italian holiday cookies.	1.75 cups all-purpose flour, 1 teaspoon baking powder, 3 eggs, at room temperature, 0.75 cup white sugar, 0.5 cup butter, melted, 1 tablespoon orange extract, 2 teaspoons triple sec (orange-flavored liqueur), 8 drops yellow food coloring, 4 drops red food coloring, 2 teaspoons finely grated orange zest	Sift flour and baking powder together in a small bowl., Beat the eggs in a large bowl with an electric mixer on medium speed, adding sugar gradually until mixture thickens. Beat in melted butter gradually until well-blended. Stir in orange extract, triple sec, yellow food coloring, and red food coloring. Carefully stir in sifted flour and baking powder until batter is stiff and smooth. Fold in grated orange zest., Grease and preheat pizzelle baker according to manufacturer's instructions., Use a small ice cream scoop or tablespoon cookie scoop to drop batter onto the preheated pizzelle baker. Bake until browned, 30 to 40 seconds. Transfer to a cooling rack to cool completely.	104 kcal	14 g	33 mg	0 g	2 g	3 g	57 mg	7 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Sweet Braided Easter Bread	https://www.allrecipes.com/recipe/278777/sweet-braided-easter-bread/	4.0	215.0	30.0	30.0	Dyed eggs sit atop this sweet breaded bread full of anise and orange flavors, making it the perfect centerpiece for your Easter table.	1.25 cups whole milk (heated to 95 degrees F/35 degrees C), 0.33333334326744 cup vegetable oil, 0.5 teaspoon salt, 1 teaspoon orange extract, 3 eggs, at room temperature, divided, 0.66666668653488 cup white sugar, 3 tablespoons grated orange zest, 4 cups all-purpose flour, or more as needed, 4 teaspoons active dry yeast, 4 whole eggs, 2 tablespoons water, 2 tablespoons anise extract, assorted food coloring, 1 teaspoon anisette liqueur	Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough., Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour., Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly., Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour., Preheat the oven to 350 degrees F (175 degrees C)., Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely., Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes., Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.	315 kcal	45 g	106 mg	2 g	9 g	2 g	148 mg	13 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	High Five Orange Rolls	https://www.allrecipes.com/recipe/219289/high-five-orange-rolls/	4.5	695.0	40.0	25.0	These breakfast rolls get a triple dose of orange flavoring from orange juice, orange zest, and orange extract. Expect high fives all around when you serve them warm with a sweet cream cheese frosting!	1 tablespoon white sugar, 1 tablespoon active dry yeast, 1 cup warm milk, 0.5 cup warm water, 1 egg, beaten, 0.5 cup orange juice, 0.5 cup butter, melted, 0.25 cup instant vanilla pudding mix, 1 tablespoon orange extract, 5 cups bread flour, or more if needed, 1 teaspoon salt, 0.5 cup butter, softened, 2 tablespoons grated orange zest, 1 teaspoon orange extract, 0.75 cup white sugar, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, softened, 2 cups confectioners' sugar, 2 teaspoons orange extract, 2 tablespoons milk, or more as needed	Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes., Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours., Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper., Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight., Preheat oven to 350 degrees F (175 degrees C)., Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes., Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting., While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.	438 kcal	56 g	66 mg	1 g	7 g	13 g	332 mg	27 g	21 g	0 g	18 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Easy Orange Ricotta Cake	https://www.allrecipes.com/recipe/283608/easy-orange-ricotta-cake/	NaN	135.0	15.0	45.0	Ricotta cheese, orange juice, and orange zest really kick up the flavors of this easy orange cake recipe.	1 (15.25 ounce) package orange cake mix (such as Duncan Hines® Orange Supreme), 4 large eggs, 1 cup whole-milk ricotta cheese, 0.33333334326744 cup canola oil, 0.25 cup orange juice, 1 tablespoon grated orange zest, 0.5 teaspoon orange extract, 1 cup powdered sugar, 2 tablespoons orange juice, or as needed, 1 tablespoon grated orange zest	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®)., Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour., Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.	230 kcal	31 g	52 mg	0 g	4 g	2 g	213 mg	20 g	10 g	0 g	16 servings	1 Bundt(R) cake	NaN
Africa	NaN	Orange Extract and Oil	Orange Creamsicle Candied Pecans	https://www.allrecipes.com/recipe/230556/orange-creamsicle-candied-pecans/	4.8	50.0	20.0	30.0	Pecan halves are tossed in an orange and vanilla-infused seasoning for a unique candied pecan snack.	2 large egg whites, 1 teaspoon water, 1 teaspoon orange extract, 0.5 teaspoon vanilla extract, 1.5 teaspoons orange-flavored liqueur (such as Grand Marnier®), 1.5 teaspoons coffee-flavored liqueur (such as Kahlua®), 1 cup white sugar, 1 teaspoon ground cinnamon, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 1 teaspoon finely chopped fresh rosemary, 1 tangerine, finely zested, 1 pound shelled pecan halves	Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet., Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute., Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet., Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.	403 kcal	27 g	NaN	5 g	5 g	3 g	128 mg	22 g	33 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Meltaway Cookies	https://www.allrecipes.com/recipe/132705/orange-meltaway-cookies/	4.3	90.0	30.0	30.0	Tender orange cookies are dusted with confectioners' sugar in this old family favorite recipe.	2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 cup butter, 1.5 cups sifted confectioners' sugar, 1 teaspoon orange extract, 1 tablespoon grated orange zest, 1 beaten egg, 0.5 cup confectioners' sugar, for dusting	Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside., Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well., Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked., Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners' sugar onto the hot cookies. Allow to cool, and store in an airtight container.	80 kcal	10 g	15 mg	0 g	1 g	3 g	59 mg	6 g	4 g	0 g	45 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Pomanders	https://www.allrecipes.com/recipe/95409/pomanders/	4.2	35.0	15.0	20.0	Pomanders are one-of-a-kind, no-bake chocolate cookies. This recipe has been handed down from many generations in our family. As a tradition, Grandma has made Pomanders for us nearly every Christmas, but they are great year-round! The longer you let these no bake cookies set the better they taste. So, make them a few weeks before you plan to eat them, hide them from your family and friends, and have patience! Store in tight containers for two to three weeks to let the flavors fully cultivate and intensify. You can eat these right after they're made, but for best taste let them sit at least two weeks.	1 cup chocolate chips, 0.5 cup sugar, 0.25 cup light corn syrup, 0.25 cup water, 1 teaspoon orange flavoring, 2.5 cups crushed vanilla wafers, 1 chopped toasted hazelnuts, 1 (1.75 ounce) package multicolored candy sprinkles	Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the orange flavoring into the mixture and remove from the heat., Meanwhile, mix together the vanilla wafers and hazelnuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; decorate with the candy sprinkles.	108 kcal	17 g	NaN	1 g	1 g	2 g	40 mg	7 g	4 g	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Cornmeal Sugar Cookies	https://www.allrecipes.com/recipe/11518/cornmeal-sugar-cookies/	4.5	0.0	NaN	NaN	This is a wonderfully different crispy sugar cookie. This cookie can be made as a cut out or a refrigerator cookie. This cookie is also wonderful when dipped in melted chocolate.	1 cup butter, softened, 1 cup white sugar, 2 egg yolks, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 1 teaspoon orange zest, 1.5 cups all-purpose flour, 1 cup cornmeal, 0.5 teaspoon salt, 0.33333298563957 cup granulated sugar for decoration, 0.25 teaspoon ground nutmeg	in a medium bowl, cream sugar and butter until fluffy. Add egg yolks, vanilla, orange extract, and orange zest. Cream well. Sift together the flour, cornmeal, and salt, and stir into the creamed mixture. Refrigerate dough until firm. For refrigerator cookies, roll dough into logs before refrigerating., Preheat oven to 350 degrees F (175 degrees C)., Roll out cookie dough to 1/4 inch thickness. Cut out cookies with a cookie cutter and place on ungreased cookie sheets. For refrigerator cookies, slice logs into 1/4 inch slices. Sprinkle cookies with sugar and ground nutmeg. Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. Remove cookies from pan to cool on a wire rack.	261 kcal	34 g	60 mg	1 g	2 g	8 g	169 mg	18 g	13 g	0 g	15 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Chocolate Clementine Cake	https://www.allrecipes.com/recipe/245404/chocolate-clementine-cake/	5.0	89.0	25.0	24.0	Yellow cake mix is kicked up with fresh clementines and chocolate frosting in this moist layer cake perfect for your next celebration.	4 clementines, 0.5 cup water, or as needed, 1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®), 3 eggs, 0.5 cup vegetable oil, 0.25 teaspoon orange extract, or more to taste, 0.25 teaspoon vanilla extract, 1 pinch salt, 1 drop red food coloring, 2 (16 ounce) containers chocolate fudge frosting, 1 clementine, peeled and finely chopped, 1 clementine, peeled and segmented, or more to taste	Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans., Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup., Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top., Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more., Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.	569 kcal	80 g	47 mg	2 g	4 g	7 g	405 mg	63 g	28 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Creamsicle® Sugar Cookies	https://www.allrecipes.com/recipe/274937/orange-creamsicle-sugar-cookies/	4.2	35.0	20.0	10.0	These orange sugar cookies with white chocolate chips will remind you of the classic Creamsicle® ice pop!	1.25 cups white sugar, 1 cup butter, 3 egg yolks, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 5 drops yellow food coloring, 2 drops red food coloring, 2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon cream of tartar, 1 (12 ounce) package white chocolate chips	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets., Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in egg yolks, extracts, and food coloring. Stir in flour, baking soda, and cream of tartar. Add white chocolate chips., Form dough into balls and arrange on the prepared cookie sheets., Bake in the preheated oven until edges turn golden, 10 to 11 minutes. Do not overbake. Cool on the cookie sheets for 1 to 2 minutes before transferring to cooling racks.	122 kcal	14 g	25 mg	0 g	1 g	4 g	62 mg	9 g	7 g	0 g	48 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Gluten-Free Lemon Cake	https://www.allrecipes.com/recipe/273693/gluten-free-lemon-cake/	NaN	85.0	20.0	45.0	Tart lemon cake is reinvented by using garbanzo beans as a base for a gluten-free version of the dessert favorite that is just as delicious.	1 (19 ounce) can garbanzo beans, rinsed and drained, 0.5 cup white sugar, 4 eggs, separated, 1 lemon, zested and juiced, 1 tablespoon lemon juice concentrate, 1 teaspoon orange extract, 1 teaspoon gluten-free vanilla extract, 1 teaspoon gluten-free baking powder, 0.5 cup white sugar, 3 tablespoons margarine, 1 tablespoon lemon juice concentrate, 0.5 lemon, juiced	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan., Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture., Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely., While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.	203 kcal	35 g	66 mg	3 g	5 g	1 g	279 mg	20 g	6 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Gallets	https://www.allrecipes.com/recipe/11110/gallets/	2.3	0.0	NaN	NaN	This recipe was given to me last Christmas by a neighbor. It comes highly recommend.	6 eggs, 0.75 cup vegetable oil, 1.5 cups white sugar, 2.5 cups all-purpose flour, 2 tablespoons orange extract	Separate the eggs. Beat the egg whites until stiff peaks have formed., In a separate bowl beat the egg yolks until light and lemon colored. Beat in the sugar, oil, flour and orange extract. Beat for about 10 minutes then fold in the egg whites., On a preheated non-stick waffle iron drop teaspoons of batter. BAKE LIGHTLY. Transfer to racks to cool. Sprinkle with confectioners' sugar.	51 kcal	6 g	13 mg	0 g	1 g	0 g	5 mg	4 g	2 g	0 g	84 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Aunt Mary's Delicious Bunny Cake	https://www.allrecipes.com/recipe/220930/aunt-marys-delicious-bunny-cake/	4.7	270.0	45.0	30.0	A made-from-scratch cake with sunny citrus flavors and an easy buttercream frosting is perfect for making an Easter bunny cake or to use with other molds for different holidays and occasions.	3 cups all-purpose flour, 1.75 teaspoons baking powder, 1.25 teaspoons salt, 1.3333333730698 cups milk at room temperature, 1.5 teaspoons lemon extract, 1.25 teaspoons vanilla extract, 0.75 teaspoon orange extract, 1.125 cups unsalted butter at room temperature, 2 cups white sugar, 4 eggs at room temperature, 0.5 cup vegetable shortening, 0.5 cup butter at room temperature, 4 cups confectioners' sugar, 2 tablespoons milk at room temperature, 1 teaspoon clear vanilla extract	Place a rack into the lower third of oven., Preheat oven to 325 degrees F (165 degrees C)., Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening., Sift flour, baking powder, and salt in a bowl., Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl., Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally., Beat in eggs, one at a time, beating each egg in thoroughly before adding the next., Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally., Pour batter evenly into prepared cake pan., Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes., Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours., Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy., Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.	894 kcal	121 g	157 mg	1 g	8 g	23 g	488 mg	91 g	43 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Honey Comb Coffee Cake	https://www.allrecipes.com/recipe/7599/honey-comb-coffee-cake/	3.6	0.0	NaN	NaN	Great ingredients in this coffe cake: almond and orange extracts, butter, pecans, honey and nutmeg....moist and delicious! It is easy to make. Just mix up the cake, boil and pour on the topping, and bake.	1.75 cups all-purpose flour, 0.5 cup white sugar, 0.5 cup unsalted butter, 0.33329999446869 cup milk, 2 eggs, 2 teaspoons baking powder, 0.5 teaspoon almond extract, 0.5 teaspoon orange extract, 0.5 cup unsalted butter, 0.5 cup chopped pecans, 0.25 cup white sugar, 0.5 teaspoon ground nutmeg, 1 tablespoon milk, 0.5 teaspoon orange extract, 0.25 cup honey	Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan., Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan., To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake., Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.	241 kcal	25 g	54 mg	1 g	3 g	8 g	74 mg	14 g	15 g	0 g	16 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Cranberry-Orange Cookie Bars	https://www.allrecipes.com/recipe/282596/cranberry-orange-cookie-bars/	NaN	140.0	20.0	30.0	White chocolate chips, sweetened dried cranberries, and orange zest and extract star in these sweet cranberry-orange cookie bars.	1 cup unsalted butter, at room temperature, 1 cup brown sugar, 0.33333334326744 cup white sugar, 3 large eggs, 1 teaspoon orange extract, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1.5 teaspoons baking powder, 1 teaspoon ground ginger, 1 cup sweetened dried cranberries (such as Craisins®), 0.5 cup white chocolate chips, 0.5 (8 ounce) package cream cheese, softened, 0.25 cup unsalted butter, softened, 3 cups confectioners' sugar, 1 teaspoon orange extract, 0.5 cup sweetened dried cranberries (such as Craisins®), chopped, 1 tablespoon grated orange zest, or more to taste, 0.33333334326744 cup white chocolate chips, 0.5 teaspoon canola oil	Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper., Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan., Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes., Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars., Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars., Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars., Allow chocolate to set for at least 1 hour before cutting into squares or triangles.	317 kcal	46 g	55 mg	1 g	3 g	9 g	64 mg	37 g	14 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Pancakes	https://www.allrecipes.com/recipe/241169/orange-pancakes/	4.5	20.0	10.0	10.0	Pancakes are a breeze to make with this vegan recipe that calls for flax meal and orange juice in place of eggs and milk.	2 cups white whole wheat flour, 2 tablespoons baking powder, 2 tablespoons ground flax meal, 17 fluid ounces orange juice, 1 teaspoon orange extract	Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined., Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.	305 kcal	65 g	NaN	9 g	10 g	0 g	734 mg	11 g	3 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Ginger Loaf	https://www.allrecipes.com/recipe/260965/ginger-loaf/	4.0	120.0	20.0	40.0	This ginger loaf is a delicious copycat of the famous coffee chain's covered in cream cheese frosting with hints of orange and vanilla.	1.5 cups all-purpose flour, 2.25 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon salt, 1 cup white sugar, 0.5 cup butter, softened, 1 teaspoon orange extract, 1 teaspoon baking soda, 1 cup applesauce, 1 (8 ounce) package cream cheese, softened, 1 teaspoon vanilla extract, 0.5 teaspoon orange extract, 2.5 cups confectioners' sugar, 2 tablespoons finely chopped crystallized ginger, or to taste	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans., Combine flour, ground ginger, cinnamon, cloves, and salt in a bowl., Cream sugar and butter in a large bowl with an electric blender until light and fluffy; stir in 1 teaspoon orange extract. Mix baking soda into applesauce and stir into butter mixture. Add flour mixture and mix until batter is smooth. Pour batter into the prepared loaf pans., Bake in the preheated oven until a toothpick inserted into center of a loaf comes out clean, 40 to 50 minutes. Remove from pan and cool on a wire rack until cool, about 1 hour., Combine cream cheese, vanilla extract, and 1/2 teaspoon orange extract in a bowl; beat with an electric mixer until well combined. Beat in confectioners' sugar gradually. Spread frosting over cooled loaves. Decorate with crystallized ginger.	2235 kcal	353 g	245 mg	6 g	19 g	54 g	2462 mg	268 g	87 g	0 g	2 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Viennexican Coffee	https://www.allrecipes.com/recipe/236291/viennexican-coffee/	4.0	10.0	10.0	NaN	Blend the flavors of Viennese coffee and South American beverages to make this rich, creamy, and spicy Viennexican coffee.	1 cup hot brewed coffee, 3 tablespoons whole milk, 1 tablespoon heavy whipping cream, 1.5 teaspoons brown sugar, 1 teaspoon cocoa powder, 0.5 teaspoon vanilla extract, 0.5 teaspoon orange extract, 0.5 teaspoon ground cinnamon, 0.125 teaspoon ground cloves, 0.125 teaspoon ground nutmeg	Stir coffee, milk, cream, brown sugar, cocoa powder, vanilla extract, orange extract, cinnamon, cloves, and nutmeg together in a large mug until smooth.	102 kcal	10 g	20 mg	1 g	1 g	4 g	14 mg	7 g	6 g	0 g	1 serving	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Semifreddo	https://www.allrecipes.com/recipe/264479/orange-semifreddo/	NaN	563.0	20.0	3.0	Semifreddo is a classic Italian frozen dessert. You don't need an ice cream maker, and it can be prepared in differently shaped molds for special occasions.	0.5 cup orange juice, 1 (.25 ounce) package unflavored gelatin, 2 eggs, separated, 1 egg yolk, 0.5 cup white sugar, 1 cup heavy cream, 1 teaspoon orange extract, 1 orange, cut into wedges	Pour orange juice into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat; stir constantly until granules are completely dissolved, about 3 minutes. Remove from heat and allow to cool, about 1 hour., Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Combine egg yolks and sugar in a large bowl; beat using an electric mixer until pale and fluffy. Set aside., Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the large bowl with the egg yolk-sugar mixture, followed by the stiff egg whites. Fold orange-gelatin mixture and orange extract into the large bowl with the egg yolk-cream mixture., Pour mixture into a mold and freeze 8 hours to overnight. When it's time to serve, dip mold in hot water to loosen bottom and sides; turn out onto a serving plate. Decorate with orange wedges.	248 kcal	21 g	143 mg	0 g	4 g	10 g	40 mg	19 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Amaretto Cheesecake II	https://www.allrecipes.com/recipe/7586/amaretto-cheesecake-ii/	4.1	240.0	30.0	60.0	This cheesecake is heavily flavored with vanilla, orange and almond and baked in a macaroon crust. When baked, you invert the cake, so that the bottom becomes the top.	4 (8 ounce) packages cream cheese, 1.5 cups white sugar, 2 tablespoons cornstarch, 6 eggs, 1 (16 ounce) container sour cream, 0.5 cup melted butter, 1 tablespoon vanilla extract, 1 tablespoon orange extract, 1 tablespoon lemon juice, 1 tablespoon almond extract, 2 fluid ounces amaretto liqueur, 2.5 cups crushed macaroon cookies, 0.66666668653488 cup melted butter	Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil., In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur., To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter., Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.	760 kcal	49 g	239 mg	0 g	11 g	36 g	462 mg	44 g	57 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Really Cranberry Orange Yummy Gummy Pudding Cake	https://www.allrecipes.com/recipe/214645/really-cranberry-orange-yummy-gummy-pudding-cake/	5.0	85.0	15.0	70.0	Everything you love about orange, cranberries, and pecans, made into a big, moist, yummy sheet cake. Despite the name, you don't need pudding mix.	5 cups all-purpose flour, 3 cups white sugar, 4 teaspoons baking powder, 1.5 teaspoons baking soda, 2 teaspoons salt, 3 tablespoons dried grated orange peel, 0.75 cup orange juice concentrate, 1.5 cups water, 1 tablespoon orange extract, 1.5 cups butter, softened, 2 (12 ounce) packages cranberries, rinsed and stems removed if necessary, 0.75 cup finely chopped pecans	Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan., Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish., Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.	464 kcal	71 g	41 mg	4 g	5 g	10 g	583 mg	40 g	19 g	0 g	18 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Polish Coffee Cake	https://www.allrecipes.com/recipe/24477/polish-coffee-cake/	3.0	100.0	60.0	40.0	This recipe makes 3 deliciously simple yeasted coffeecakes.	2 (.25 ounce) packages active dry yeast, 0.25 cup warm water (110 degrees F/45 degrees C), 3 cups milk, 1 cup butter, 10 eggs, beaten, 1.5 cups white sugar, 0.25 teaspoon ground nutmeg, 0.25 teaspoon orange extract, 1.5 teaspoons vanilla extract, 10 cups all-purpose flour, 1 teaspoon salt, 0.5 cup butter, cubed, 0.66666668653488 cup white sugar	In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 cup butter until melted. Let cool until lukewarm., In a large bowl, beat together the eggs and 1 1/2 cups sugar. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes., In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs., Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans., Divide dough into the prepared pans, and sprinkle with the topping mixture., Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.	273 kcal	40 g	74 mg	1 g	6 g	6 g	148 mg	13 g	10 g	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Zucchini Bread with Dried Fruits and Nuts	https://www.allrecipes.com/recipe/285401/zucchini-bread-with-dried-fruits-and-nuts/	NaN	90.0	30.0	60.0	Dried fruit and nuts add flavor and texture to moist zucchini bread in this super simple recipe that makes two loaves... one to eat and one to share.	3 medium zucchini, or as needed, 1.5 cups white sugar, 0.5 cup vegetable oil, 3 large eggs, 1 cup sour cream, 1 teaspoon orange extract, 1 cup raisins, 1 cup dried cranberries, 1 cup chopped dried apricots, 1 cup finely chopped pecans, 3 cups all-purpose flour, 1 teaspoon baking soda, 0.25 teaspoon baking powder	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans., Shred zucchini and squeeze as much moisture out as possible. Continue until you have 2 cups squeezed, dried zucchini., Beat sugar, vegetable oil, and eggs together in a large bowl. Blend in zucchini, sour cream, and orange extract. Stir in raisings, cranberries, apricots, and pecans. Mix in flour, baking powder, and baking soda. Divide batter evenly between the prepared loaf pans., Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 60 minutes.	312 kcal	46 g	33 mg	2 g	5 g	3 g	90 mg	28 g	13 g	0 g	20 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Applesauce Orange Poppyseed Muffins	https://www.allrecipes.com/recipe/241923/applesauce-orange-poppyseed-muffins/	3.0	30.0	10.0	20.0	Made with applesauce and orange extract, these delicious poppyseed muffins are sure to be a hit at your breakfast or brunch table!	1.5 cups applesauce, 1 cup white sugar, 0.5 cup milk, 3 eggs, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 2.5 cups all-purpose flour, 0.5 cup poppy seeds, 1 teaspoon baking powder, 1 teaspoon baking soda	Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners., Beat applesauce, sugar, milk, eggs, vanilla extract, and orange extract together in a large bowl. Add flour, poppy seeds, baking powder, and baking soda; stir until batter is just-combined. Pour batter into prepared muffin cups., Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.	227 kcal	42 g	47 mg	2 g	6 g	1 g	170 mg	21 g	4 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Creamsicle Cupcakes	https://www.allrecipes.com/recipe/278764/orange-creamsicle-cupcakes/	4.0	90.0	30.0	30.0	Reminiscent of a Creamsicle, these orange cupcakes come with a sweet frosting and glaze that's perfect for when you're missing summer.	1.5 cups all-purpose flour, 1.25 teaspoons baking powder, 0.125 teaspoon salt, 1 cup white sugar, 0.5 cup unsalted butter, softened, 2 eggs, 0.66666668653488 cup milk, 2 teaspoons vanilla extract, 2 teaspoons orange extract, 0.5 cup unsalted butter, softened, 3 cups powdered sugar, 3 tablespoons heavy cream, 1 teaspoon orange extract, 1 teaspoon vanilla extract, 1 orange, peeled and sliced, 0.5 cup orange juice, 2 teaspoons cornstarch, 2 tablespoons powdered sugar	Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter., Whisk flour, baking powder, and salt together in a medium bowl., Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly., Pour batter evenly into the prepared tin., Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely., Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes., Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.	424 kcal	63 g	78 mg	1 g	3 g	11 g	83 mg	49 g	18 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Creamy Orange Fudge	https://www.allrecipes.com/recipe/22674/creamy-orange-fudge/	4.4	20.0	10.0	NaN	White chocolate, cream cheese, confectioners' sugar and orange extract are the only ingredients in this easy, no-cook orange-flavored fudge.	2 pounds white chocolate, melted, 2 (8 ounce) packages cream cheese, 6 cups confectioners' sugar, 1 tablespoon orange extract	Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.	785 kcal	108 g	57 mg	0 g	7 g	23 g	179 mg	106 g	37 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Sherried Orange Walnuts	https://www.allrecipes.com/recipe/216442/sherried-orange-walnuts/	4.4	85.0	10.0	15.0	A scrumptious concoction of candied walnuts, incorporating cream sherry, orange zest, and brown sugar. These freeze well.	1 cup packed brown sugar, 0.5 cup white sugar, 0.5 teaspoon salt, 6 tablespoons cream sherry, 1 tablespoon grated orange zest, 1 teaspoon orange extract, 2 tablespoons butter, 5 cups walnut halves	Line a baking sheet with aluminum foil or parchment paper., Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup., Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.	181 kcal	13 g	2 mg	1 g	3 g	2 g	47 mg	11 g	14 g	0 g	30 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Pumpkin Bread Pudding with Pecans	https://www.allrecipes.com/recipe/273642/pumpkin-bread-pudding-with-pecans/	NaN	65.0	20.0	40.0	This pumpkin bread pudding with pecans couldn't be much easier - using canned pumpkin speeds things up, but use fresh pumpkin puree if you have it.	1 (8 ounce) loaf French bread, torn into bite-sized pieces, 2.5 cups whole milk, 2 cups pumpkin puree, 2 cups white sugar, 3 eggs, 1 tablespoon vanilla extract, 1 tablespoon orange flavoring, 1 teaspoon pumpkin pie spice, 2 cups chopped pecans, 1 cup golden raisins, 1 stick butter, melted	Preheat the oven to 350 degrees F (175 degrees C)., Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let soak until moistened, about 5 minutes., Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl. Pour into bread mixture and stir. Fold in pecans and raisins., Place butter in a 9x13-inch baking pan and put into the preheated oven, about 5 minutes. Remove pan from oven when butter has melted and spoon in bread mixture., Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.	487 kcal	63 g	72 mg	4 g	8 g	8 g	316 mg	47 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Instant Pot Coconut-Orange Rice Pudding	https://www.allrecipes.com/recipe/260197/instant-pot-coconut-orange-rice-pudding/	4.0	26.0	10.0	6.0	This creamy and comforting rice pudding soaks up the essences of orange juice, zest, almond milk, and cream of coconut in an Instant Pot.	2 cups unsweetened vanilla-flavored almond milk, divided, 1 cup orange juice, 1 cup Arborio rice, 0.25 teaspoon salt, 1 egg, lightly beaten, 1 teaspoon orange extract, 0.33333334326744 cup cream of coconut (such as Coco Lopez®), 1 teaspoon grated orange zest	Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes., Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve., Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.	374 kcal	71 g	47 mg	1 g	6 g	4 g	257 mg	28 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Spice Cookies	https://www.allrecipes.com/recipe/286104/orange-spice-cookies/	NaN	45.0	30.0	15.0	Cream cheese, molasses, and extracts bring comforting flavor to these holiday-ready orange spice cookies.	1.25 cups dark brown sugar, 0.5 cup white sugar, 0.5 cup unsalted butter, softened, 2 tablespoons unsalted butter, softened, 2 tablespoons cream cheese, 1 large egg, 1 tablespoon molasses, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 0.5 teaspoon maple extract, 2.5 cups all-purpose flour, 6 tablespoons grated orange zest, or to taste, 2 tablespoons ground cinnamon, 1.5 teaspoons baking soda, 1.5 teaspoons salt, 0.5 teaspoon ground cloves, 0.5 teaspoon ground nutmeg	Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Beat both sugars, 1/2 cup plus 2 tablespoons butter, and cream cheese together until creamy, at least 5 minutes. Add egg and mix well. Mix in molasses. Mix in vanilla, orange, and maple extracts., Stir flour, orange zest, cinnamon, baking soda, salt, cloves, and nutmeg together in another bowl until well combined and no clumps of zest remain. Add the dry ingredients to the wet ingredients and stir together just until incorporated; don't overmix., Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets., Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.	131 kcal	22 g	17 mg	1 g	2 g	3 g	169 mg	NaN	5 g	0 g	30 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Ginger Cookies with Orange Glaze	https://www.allrecipes.com/recipe/258130/ginger-cookies-with-orange-glaze/	3.0	43.0	30.0	8.0	These deliciously soft, chewy ginger cookies drizzled with an orange glaze are great for bake sales because they hold their shape well.	2.25 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cloves, 0.25 teaspoon salt, 1 cup packed brown sugar, 0.75 cup vegetable oil, 0.25 cup molasses, 1 egg, 0.25 teaspoon salt, 2 tablespoons butter-flavored shortening (such as Crisco®), 2 cups confectioners' sugar, 1.5 teaspoons orange extract, 2 tablespoons milk, 0.25 teaspoon salt	Preheat oven to 375 degrees F (190 degrees C)., Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl., Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms., Roll dough into 1-inch balls and arrange on ungreased baking sheets., Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool., Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute., Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.	203 kcal	31 g	8 mg	0 g	2 g	1 g	185 mg	21 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Christmas Biscotti	https://www.allrecipes.com/recipe/277341/christmas-biscotti/	NaN	65.0	15.0	45.0	Fragrant orange oil, white chocolate chips, cranberries, and pecans provide holiday flavor in this Christmas biscotti recipe.	2 cups all-purpose flour, 1 teaspoon baking powder, 0.25 teaspoon baking soda, 0.25 teaspoon salt, 0.66666668653488 cup white sugar, 0.5 cup butter, 2 large eggs, 0.5 teaspoon orange oil, 0.5 teaspoon vanilla extract, 0.5 cup white chocolate chips, 0.5 cup dried cranberries, 0.5 cup coarsely chopped pecans	Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets., Combine flour, baking powder, baking soda, and salt in a bowl., Blend sugar and butter together using an electric mixer in another bowl. Beat in eggs, orange oil, and vanilla extract until smooth. Sift in flour mixture and beat until completely incorporated. Fold in white chocolate chips, cranberries, and pecans. Divide dough in half and form into rectangles on the prepared cookie sheets., Bake in the preheated oven for 15 minutes. Remove from the oven and let cool enough to handle, about 5 minutes; slice into biscotti as desired. Return to the oven and bake until toasted, about 15 minutes per side.	145 kcal	18 g	27 mg	1 g	2 g	4 g	95 mg	10 g	8 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Cream Cake III	https://www.allrecipes.com/recipe/8156/orange-cream-cake-iii/	4.3	0.0	NaN	NaN	Creamy orange flavored cake. This is an excellent summer cake!	1 (18.25 ounce) package orange cake mix, 1 (3 ounce) package orange flavored Jell-O® mix, 1 cup hot water, 0.5 cup cold water, 1 (8 ounce) container frozen whipped topping, thawed, 1 (3.5 ounce) package instant vanilla pudding mix, 1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon orange extract	Mix orange cake mix and bake in a 9x13 inch cake pan according to package directions. Let cake cool and poke holes in cake 1 inch apart with a fork., Mix the gelatin with the hot water and then add the cold water. Pour evenly over the cooled cake., Combine the whipped topping, instant vanilla pudding, milk, vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for 1 hour before serving.	156 kcal	26 g	1 mg	0 g	2 g	3 g	218 mg	18 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Pennsylvania Snow Drops	https://www.allrecipes.com/recipe/216560/pennsylvania-snow-drops/	4.3	75.0	20.0	25.0	Christmas cookies are dipped in white candy coating and sprinkled with coconut and optional colorful sprinkles. They'll shine on your cookie tray. Vary the flavor by adding mint extract or other favorite flavors.	1 cup butter, 0.5 cup confectioners' sugar, 2 teaspoons water, 0.5 teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon orange extract, 2 cups all-purpose flour, 1 cup quick-cooking rolled oats, 1 (16 ounce) package white confectionery candy coating pieces, 1 cup flaked coconut, 1 teaspoon colored candy sprinkles	Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper., Place butter and confectioners' sugar into a mixing bowl, and beat with an electric mixer until creamy and well combined. Stir in the water, salt, vanilla extract, orange extract, flour, and quick rolled oats to form a crumbly, dry dough. Pinch off about 1 1/2 tablespoon of dough per cookie, roll into a ball about 1 inch in diameter. Place on the prepared baking sheet about 2 inches apart., Bake in the preheated oven until the cookies are lightly browned, about 20 minutes. Remove from oven, and cool to a warm temperature., While cookies are baking, place the confectionery candy pieces into a microwave-safe bowl, and cook in microwave oven with low power for about 10 seconds at a time, stirring once the candy begins to melt, until the coating is liquid, smooth and warm (not hot)., Dip the still-warm cookies in the white coating, and place on prepared baking sheet to cool. While coating is still liquid, sprinkle each cookie with flaked coconut. Decorate some cookies with candy sprinkles, if desired. You can also spoon the coating over the cookies while still on the baking sheet before decorating with the coconut and sprinkles.	164 kcal	17 g	16 mg	1 g	2 g	6 g	86 mg	10 g	10 g	0 g	36 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Schmag Salad	https://www.allrecipes.com/recipe/20183/schmag-salad/	4.4	10.0	10.0	NaN	It's a fruit salad with a refreshing twist. Along with a mix of fruits--pears, oranges, apples, and grapefruit--there are a few surprises, like jicama, mango, and a delicious cilantro and citrus dressing.	1 large grapefruit, 2 tablespoons honey, 0.33333334326744 bunch fresh cilantro, chopped, 0.125 teaspoon orange extract, 2 jicama, peeled and diced, 2 pears - peeled, cored and diced, 3 oranges - peeled, sectioned, and cut into bite-size pieces, 2 Golden Delicious apples - peeled, cored and diced, 1 mango - peeled, seeded, and cubed	Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside., Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.	240 kcal	60 g	NaN	17 g	3 g	0 g	13 mg	37 g	1 g	0 g	6 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Cranberry Upside-Down Cake with Chocolate Chips	https://www.allrecipes.com/recipe/277340/cranberry-upside-down-cake-with-chocolate-chips/	NaN	95.0	15.0	45.0	Perfect for any holiday party, this cranberry-upside down cake with chocolate chips and a cinnamon, sugar, and cranberry topping provides a real delight in every bite.	5 tablespoons butter, 1 cup white sugar, divided, 0.33333334326744 cup brown sugar, 0.25 teaspoon ground cinnamon, 2 cups fresh cranberries, 1.5 cups unbleached all-purpose flour, 2 teaspoons baking powder, 0.25 teaspoon salt, 0.5 cup butter, softened, 2 eggs, 1 tablespoon grated orange zest, 1 teaspoon pure orange extract, 1 teaspoon vanilla extract, 0.5 cup buttermilk, 0.25 cup mini chocolate chips	Position an oven rack in the center and preheat the oven to 350 degrees F (175 degrees C). Grease a nonstick 9-inch round cake pan., Place butter in a saucepan over medium-high heat; stir until melted. Add 1/3 cup white sugar, brown sugar, and cinnamon. Increase heat slightly and stir mixture until it comes to a gentle boil. Cook for 30 seconds, remove from heat, and immediately scrape mixture into the prepared cake pan. (Be careful as mixture will be very hot.) Tilt the cake pan to evenly coat the bottom. Sprinkle cranberries evenly on top of the sugar mixture; set aside., Whisk together flour, baking powder, and salt in a medium bowl., Beat butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually beat in remaining 2/3 cup sugar. Add eggs, one at a time, beating well after each addition. Mix in orange zest, orange extract, and vanilla extract. Blend in buttermilk. Gradually add flour mixture, beating briefly until smooth. Fold in chocolate chips. Drop heaping spoonfuls of the batter randomly over cranberries in the cake pan, then smooth the batter with the back of a spoon until even., Bake in the preheated oven until cake is golden brown, springy to the touch, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a large, flat serving plate. Cool for at least 20 minutes before serving.	445 kcal	60 g	91 mg	2 g	5 g	13 g	363 mg	39 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Halloween Cheesecake Cookies	https://www.allrecipes.com/recipe/285872/halloween-cheesecake-cookies/	NaN	20.0	10.0	10.0	Orange in flavor and color, these yummy, soft cheesecake cookies are simple to make and perfect for Halloween gatherings with all of your monster, ghoul, and goblin friends.	1 (8 ounce) package cream cheese, softened, 1 large egg, 0.5 teaspoon orange extract, 1 (17.5 ounce) pouch sugar cookie mix, 3 drops orange food coloring, or as desired, 0.66666668653488 cup dark chocolate chips (such as Ghirardelli® 60% Cacao)	Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper., Beat cream cheese in a bowl with an electric mixer until soft and fluffy. Beat in egg and orange extract until thoroughly combined. Mix in cookie mix, and then food coloring. Fold in chocolate chips., Drop tablespoonfuls of dough 2 inches apart on the prepared cookie sheets and pat gently to flatten., Bake in the preheated oven until the edges are light golden brown, 9 to 12 minutes, switching the racks halfway through. Remove to wire racks to cool.	146 kcal	20 g	18 mg	0 g	2 g	3 g	79 mg	11 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Classic Cup Christmas Cookies	https://www.allrecipes.com/recipe/11568/classic-cup-christmas-cookies/	3.7	0.0	NaN	NaN	These cookies are very pretty, and tasty. Look great on gift trays during the holidays, with the green and red. If you don't like cherries used sweetened dried cranberries.	1 cup unsalted butter, 1.5 cups confectioners' sugar, 1 egg, 0.5 teaspoon orange extract, 4 teaspoons orange zest, 2.25 cups all-purpose flour, 2 teaspoons baking powder, 1.5 cups dried cherries, 0.5 cup chopped pistachio nuts, 4 ounces vanilla flavored confectioners' coating, melted	In a medium bowl, cream together the butter and confectioners' sugar. Add egg, orange extract, and orange zest; mix until smooth. Sift together the flour and baking powder; stir into the creamed mixture. Then, stir in the dried cherries and chopped pistachios. Roll dough into a 10 inch long log about 2 1/2 inches in diameter, wrap in plastic or wax paper, and freeze for 2 hours. If dough is too difficult to form a log, refrigerate for 1 hour first., Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets., Cut roll into 1/2 inch slices and place onto the cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool on the cookie sheet 1 to 2 minutes before removing to cool on a wire rack. Use melted candy coating to drizzle a striped pattern on the cookies when they are completely cool.	427 kcal	53 g	58 mg	3 g	6 g	12 g	122 mg	29 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange-Chocolate Twist Cheesecake	https://www.allrecipes.com/recipe/148882/orange-chocolate-twist-cheesecake/	NaN	650.0	50.0	90.0	Always a favorite pairing of flavors, this luscious cheesecake stars a delectable blend of orange and chocolate with a double topping of pecans, chocolate, and orange.	1.5 cups chocolate wafer cookies, crushed, 0.5 cup white sugar, 0.25 cup butter, melted, 0.5 cup semi-sweet chocolate chips, 3 (8 ounce) packages cream cheese, softened, 0.75 cup white sugar, 0.33333334326744 cup cornstarch, 3 eggs, room temperature, 1 egg yolk, room temperature, 0.5 cup frozen (thawed) orange juice concentrate, 0.5 teaspoon orange extract, 1 teaspoon orange zest, 1 drop orange food coloring, 1 teaspoon vanilla extract, 0.25 cup semi-sweet chocolate chips, 1 tablespoon light corn syrup, 1 tablespoon sour cream, 0.5 cup pecans, for garnish, 1 teaspoon cornstarch, 2 teaspoons water, or as needed, 2 tablespoons white sugar, 2 tablespoons orange juice	Preheat oven to 350 degrees F (175 degrees C)., Mix the cookie crumbs, 1/2 cup sugar, and melted butter together in a bowl. Press mixture evenly into the bottom of 9 inch springform pan., Melt 1/2 cup chocolate chips in a pan over low heat while stirring constantly. Set aside., Beat the cream cheese, sugar, and cornstarch together in a mixing bowl until smooth. Slowly beat in the eggs and egg yolk, one at a time, until thoroughly blended. Stir in the orange juice concentrate, orange extract, orange zest, orange food coloring, if desired, and vanilla. Reserve 1 cup of the cream cheese mixture and set aside. Pour the remaining mixture over the prepared crust. Stir the melted chocolate chips into the reserved 1 cup cream cheese mixture. Pour the chocolate mixture into the orange filling, and swirl with a knife., Bake in preheated oven for 15 minutes. Lower heat to 225 degrees F (105 degrees C), and bake until center springs bake when touched, 75 to 85 minutes. Turn the oven off, and open the oven door; allow cheesecake to cool in the oven at least 30 minutes. Remove from the oven and refrigerate, uncovered, for at least 8 hours, or overnight., Remove the cheesecake from the springform pan by running a knife around the inside edge. Release the side of the pan and lift off. Run a knife under the bottom of the cheesecake and carefully slide onto a serving plate., To make the pecan-chocolate topping, melt 1/4 cup chocolate chips in a pan over low heat while stirring constantly. Remove from heat, and stir in the corn syrup and sour cream until smooth and evenly blended. Drizzle over the top of the cheesecake. Garnish with pecans., To make the orange topping, stir the cornstarch and water together in a small dish to make a smooth syrup. Place the sugar and orange juice in a pan, and bring to a boil over medium-high heat. Reduce heat to medium, and stir in the cornstarch mixture; cook until thick and clear. Cool slightly, and drizzle over the top of the cheesecake.	635 kcal	62 g	163 mg	2 g	10 g	22 g	355 mg	46 g	41 g	0 g	10 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Cranberry-Orange Scones with Walnuts	https://www.allrecipes.com/recipe/277518/cranberry-orange-scones-with-walnuts/	4.8	40.0	25.0	15.0	These cranberry-orange scones with walnuts are the perfect addition to a holiday breakfast buffet or served with tea or mulled cider on a winter afternoon.	2 cups all-purpose flour, 0.25 cup white sugar, 1 tablespoon baking powder, 1 teaspoon salt, 0.5 teaspoon grated orange zest, 5.5 tablespoons cold unsalted butter, cut into chunks, 0.5 cup sweetened dried cranberries, 0.33333334326744 cup chopped walnuts, 0.5 cup heavy cream, 1 large egg, beaten, 2 tablespoons heavy cream, 0.5 cup confectioners' sugar, 2 teaspoons orange juice, 3 drops orange extract	Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper., Whisk flour, sugar, baking powder, and salt together in a medium bowl. Stir in grated orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is the size of small peas. Mix in cranberries and walnuts., Mix 1/2 cup cream and egg in a small bowl until well combined. Add to the flour mixture and stir with a spoon or by hand until just combined and dough comes together. Divide dough in half and form into two 3/4-inch thick circles. Cut each circle in half, and cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet and brush with remaining 2 tablespoons heavy cream., Bake in the preheated oven until the edges begin to brown slightly, 13 to 15 minutes., Meanwhile, mix confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones and serve warm.	247 kcal	31 g	47 mg	1 g	4 g	7 g	326 mg	14 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Jack-o'-Lantern Tea Cakes	https://www.allrecipes.com/recipe/274200/jack-o-lantern-tea-cakes/	5.0	60.0	40.0	10.0	Adorable cut-out jack-o'-lantern tea cake cookies decorated with frosting and candy for a kid-friendly Halloween treat.	2.3333332538605 cups baking mix (such as Bisquick®), 0.5 cup milk, 3 tablespoons white sugar, 3 tablespoons butter, softened, 1 (5 ounce) package black shoestring licorice, 1 (11 ounce) package candy corn, 1.5 cups confectioners' sugar, 1 tablespoon milk, or more as needed, 0.5 teaspoon orange extract, 1 drop green food coloring, or as needed, 1 drop orange food coloring, or as needed	Preheat the oven to 350 degrees F (175 degrees C)., Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded., Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet., Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes., While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths., Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired., Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.	225 kcal	45 g	6 mg	0 g	2 g	2 g	226 mg	32 g	4 g	0 g	18 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Budget Cinnamon Rolls	https://www.allrecipes.com/recipe/285278/budget-cinnamon-rolls/	NaN	30.0	15.0	10.0	Take ordinary crescent rolls to sweet new heights with this cinnamon roll-inspired hack that makes a great treat when your sweet tooth needs a fix!	1 (8 ounce) package refrigerated crescent rolls, 0.5 cup brown sugar, 1 tablespoon unsalted butter, melted, 1 tablespoon ground cinnamon, 1 teaspoon unsweetened cocoa powder, 0.25 teaspoon ground black pepper, 0.5 teaspoon unsalted butter, 1 tablespoon milk, 0.5 cup powdered sugar, 1 pinch kosher salt, 1 tablespoon powdered sugar, 3 drops orange extract	Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper, a silicone mat, or aluminum foil., Unroll crescent roll dough and pull apart at the seams to separate into 8 triangles., Mix brown sugar, melted butter, cinnamon, cocoa powder, and pepper for filling together in a bowl until moist but crumbly. Add a thin layer of filling on each triangle, from the base to about 1-inch from the top. Roll up triangles from the base to the top; transfer to the prepared cookie sheet., Bake in the preheated oven until golden brown, 10 to 13 minutes., While the rolls are baking, combine milk and butter for glaze in a microwave-safe bowl. Microwave until butter is almost melted, about 20 seconds., Add 1/4 cup powdered sugar and salt; whisk until smooth. Add remaining 1/4 cup plus 1 tablespoon powdered sugar; whisk until smooth. It should be about the consistency of pancake batter. Stir in orange extract., Remove rolls from the oven and transfer to a plate. Pour glaze over hot rolls. Let cool for 5 minutes before serving.	198 kcal	30 g	5 mg	1 g	2 g	3 g	274 mg	20 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Orange Extract and Oil	Orange Tart with Chocolate Sauce	https://www.allrecipes.com/recipe/273059/orange-tart-with-chocolate-sauce/	NaN	210.0	50.0	100.0	A golden shortbread crust is filled with a sweet cream cheese, ricotta, and mascarpone cheese mixture and topped with oranges and chocolate sauce, making a delicious tart.	0.5 cup butter, room temperature, 0.25 cup confectioners' sugar, 0.5 teaspoon orange extract, 1 cup sifted all-purpose flour, 1 (12 ounce) package cream cheese, softened, 1.25 cups sifted confectioners' sugar, 0.125 cup ricotta cheese, 0.125 cup mascarpone cheese, 3 tablespoons all-purpose flour, 4 eggs, 2 egg yolks, 0.25 cup heavy cream, 1 teaspoon vanilla extract, 3 mandarin oranges, peeled and segmented, 1 navel orange, peeled and segmented, 1 blood orange, peeled and segmented, 0.5 cup white sugar, 1 cup dark chocolate chips, 3 tablespoons unsalted butter	Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour., Preheat the oven to 325 degrees F (165 degrees C)., Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness., Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork., Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust., Bake in the preheated oven for 1 hour., While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl., Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven., Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely., While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.	547 kcal	56 g	185 mg	1 g	8 g	20 g	193 mg	29 g	34 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lime Recipes	Moscow Mule Cocktail	https://www.allrecipes.com/recipe/221310/moscow-mule-cocktail/	4.7	5.0	5.0	NaN	This classic Moscow mule recipe combines vodka, ginger beer, lime juice, and ice to create a refreshing and spicy festive drink or summer cooler!	1.5 fluid ounces vodka, 0.5 fluid ounce lime juice, ice cubes, 0.5 cup ginger beer, 1 lime wedge for garnish	Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine., Drop a lime wedge into the mug for garnish.	153 kcal	15 g	NaN	0 g	0 g	NaN	10 mg	14 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	The Real Mojito	https://www.allrecipes.com/recipe/147363/the-real-mojito/	4.8	10.0	10.0	NaN	Considered Cuba's national drink, this mojito cocktail is a favorite with pirates, swashbucklers, and colorful characters in the Caribbean and beyond.	10 fresh mint leaves, 0.5 medium lime, cut into 3 wedges, divided, 2 tablespoons white sugar, or to taste, 1 cup ice cubes, or as needed, 1.5 fluid ounces white rum, 0.5 cup club soda, or as needed	Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler and crush to release mint oils and lime juice., Add remaining lime wedges and 2 tablespoons sugar, and muddle again to release the lime juice. Do not strain the mixture., Fill the glass almost to the top with ice. Pour in rum and fill the glass with club soda., Stir, taste, and add more sugar if desired.	203 kcal	29 g	NaN	1 g	0 g	NaN	11 mg	NaN	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Key Lime Pie	https://www.allrecipes.com/recipe/15880/key-lime-pie-vii/	4.8	80.0	15.0	5.0	This key lime pie filling is made with sour cream and sweetened condensed milk and pairs perfectly with your favorite homemade graham cracker crust.	3 cups sweetened condensed milk, 0.75 cup key lime juice, 0.5 cup sour cream, 1 tablespoon grated lime zest, 1 (9 inch) prepared graham cracker crust	Preheat the oven to 350 degrees F (175 degrees C)., Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet., Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned., Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.	553 kcal	85 g	45 mg	1 g	11 g	10 g	325 mg	74 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	The Perfect Margarita	https://www.allrecipes.com/recipe/264606/the-perfect-margarita/	4.7	10.0	10.0	NaN	With the right margarita ingredients (fresh limes and high-quality tequila and triple sec) and the right ratios, you can easily master the best margarita!	1 wedge lime, 1 teaspoon coarse sea salt, or as needed, 1 large ice cube, 1 cup ice cubes, or as needed, 2 fluid ounces white tequila, 1.5 fluid ounces triple sec, 1 fluid ounce freshly squeezed lime juice, 1 slice lime	Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve., Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until the outside of the shaker has frosted., Strain margarita into the chilled glass and garnish with a slice of lime.	321 kcal	30 g	NaN	2 g	1 g	NaN	331 mg	20 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)	https://www.allrecipes.com/recipe/228393/authentic-mexican-shrimp-cocktail-coctel-de-camarones-estilo-mexicano/	4.9	105.0	45.0	NaN	This truly authentic Mexican shrimp cocktail with plenty of spicy flavors, cucumber, jalapeno, and avocado makes a very refreshing summer appetizer.	0.33333334326744 cup Spanish onion, chopped, 0.25 cup freshly squeezed lime juice, 1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed, 2 roma (plum) tomatoes, chopped, 1 cucumber, finely chopped, 1 stalk celery, finely chopped, 1 jalapeno pepper, seeded and finely chopped, 2 teaspoons salt, 2 teaspoons ground black pepper, 1.5 cups chilled tomato and clam juice cocktail (such as Clamato®), 1 cup chilled ketchup (such as Heinz®), 1 bunch fresh cilantro - stems discarded and leaves chopped, 2 tablespoons hot pepper sauce (such as Valentina®), 2 avocados - peeled, pitted, and chopped	Mix onion with lime juice in a small bowl and allow to stand for 10 minutes., Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined., Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture., Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.	410 kcal	42 g	221 mg	9 g	29 g	3 g	2626 mg	21 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Corn in a Cup (Elote en Vaso)	https://www.allrecipes.com/recipe/242204/corn-in-a-cup-elote-en-vaso/	4.6	20.0	15.0	5.0	Learn how to make elote en vaso (corn in a cup) with this easy recipe for layers of corn with Mexican cream, lime juice, cotija cheese, and spices.	10 ears corn, shucked and kernels removed, 1.25 cups butter, 2.5 cups lime juice, 2.5 cups crema Mexicana (Mexican cream), 1.25 teaspoons chili powder, or to taste, salt to taste, 1.25 cups crumbled cotija cheese, 10 dashes hot pepper sauce, 10 wedges fresh lime	Place corn kernels in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 2 to 3 minutes. Drain and return corn to the saucepan to dry., Spoon 3/4 cup corn into each of 10 serving bowls. Stir 2 tablespoons butter into each bowl until melted. Mix 1/4 cup lime juice and 1/4 cup crema Mexicana into each bowl. Sprinkle 1/8 teaspoon chili powder on top and season with salt., Top each serving with 2 tablespoons cotija cheese, a dash of hot sauce, and a lime wedge.	564 kcal	26 g	160 mg	3 g	9 g	32 g	406 mg	6 g	52 g	0 g	10 servings	NaN	NaN
Africa	NaN	Lime Recipes	Fajita Marinade	https://www.allrecipes.com/recipe/19963/fajita-marinade-i/	4.6	15.0	15.0	NaN	Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.	0.25 cup lime juice, 0.33333334326744 cup water, 2 tablespoons olive oil, 4 cloves garlic, crushed, 2 teaspoons soy sauce, 1 teaspoon salt, 0.5 teaspoon liquid smoke flavoring, 0.5 teaspoon cayenne pepper, 0.5 teaspoon ground black pepper	In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper., Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	16 servings	NaN	NaN
Africa	NaN	Lime Recipes	Jamaican Rum Punch	https://www.allrecipes.com/recipe/236879/jamaican-rum-punch/	4.8	10.0	10.0	NaN	A tropical rum punch made with three varieties of rum, pineapple juice, lime juice, and orange juice for a refreshingly fruity Caribbean cocktail.	2.5 cups pineapple juice, 2.5 cups orange juice, 1 cup 151 proof rum (such as Bacardi®), 0.5 cup dark rum (such as Meyer's®), 0.25 cup coconut-flavored rum (such as Malibu®), 0.25 cup fresh lime juice, 3 tablespoons grenadine syrup, 1 orange, sliced, 1 lime, sliced, 1 lemon, sliced	Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch., Ladle the punch into ice filled glasses, or chill the punch in the refrigerator until ready to serve.	254 kcal	30 g	5 mg	2 g	2 g	0 g	10 mg	20 g	1 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Mojitos by the Pitcher	https://www.allrecipes.com/recipe/233523/mojitos-by-the-pitcher/	4.9	10.0	10.0	NaN	This mojito pitcher recipe is a refreshing summer cocktail. Muddle together mint and lime in one batch, easy to serve and enjoy with friends.	0.5 cup white sugar, 36 leaves fresh mint, or to taste, 3 medium limes, quartered, 1 cup rum (such as Bacardi®), 1 liter club soda	Muddle sugar and mint leaves together in a pitcher until leaves are well broken down. Add limes and muddle until limes are juiced. Pour rum into sugar mixture; add club soda and stir until sugar is dissolved.	160 kcal	20 g	NaN	1 g	0 g	NaN	6 mg	17 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lime Recipes	Lime Cilantro Rice	https://www.allrecipes.com/recipe/146000/lime-cilantro-rice/	4.4	30.0	10.0	20.0	This cilantro lime rice is easy to make and ready to serve in just 30 minutes. Perfect with salmon or chicken, or to jazz up burrito bowls and tacos.	2 cups water, 1 cup long-grain white rice, 1 tablespoon butter, 0.5 cup chopped cilantro, 2 tablespoons fresh lime juice, 1 teaspoon lime zest	Gather all ingredients., Bring water to a boil in a small saucepan. Stir in rice and butter. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes., Just before serving, add cilantro, lime juice, and lime zest.	85 kcal	13 g	8 mg	1 g	2 g	2 g	29 mg	1 g	3 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Honey-Lime Vinaigrette	https://www.allrecipes.com/recipe/235712/honey-lime-vinaigrette/	4.8	5.0	5.0	NaN	This honey-lime dressing gets its zing from lime juice, sweetness from honey, and spicy notes from mustard and cumin. Refreshingly good on any salad!	0.25 cup fresh lime juice, 2 tablespoons honey, 1 teaspoon white sugar, 1 teaspoon Dijon mustard, 0.5 teaspoon garlic powder, 0.5 teaspoon kosher salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon ground cumin, 0.25 cup olive oil, 0.25 cup canola oil	Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin together in a blender; stream olive oil and canola oil into lime juice mixture while blending until well combined.	143 kcal	6 g	NaN	0 g	0 g	2 g	136 mg	5 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Brazilian Lemonade	https://www.allrecipes.com/recipe/54083/brazilian-lemonade/	4.7	10.0	10.0	NaN	This Brazilian lemonade recipe actually uses limes and gets additional sweetness from sweetened condensed milk. Serve over ice for a refreshing treat!	2 limes, 3 cups water, 0.5 cup sugar, 3 tablespoons sweetened condensed milk, ice cubes	Wash limes thoroughly. Cut off the ends and slice into eight wedges., Place limes in a blender with water, sugar, sweetened condensed milk, and ice; pulse 5 times, or until smooth. Strain through a fine mesh strainer to remove rinds. Serve over ice.	152 kcal	36 g	5 mg	1 g	1 g	1 g	24 mg	33 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Margarita Cocktail	https://www.allrecipes.com/recipe/222416/margarita-cocktail/	4.8	5.0	5.0	NaN	This classic margarita cocktail drink will cool you down on a hot day or warm you up on a cool day. Any day is a good day for a margarita!	1 tablespoon kosher salt, 1.5 fluid ounces tequila, 1 fluid ounce orange flavored liqueur (such as Cointreau®), 0.5 fluid ounce lime juice, 1 cup ice, 1 lime wheel	Sprinkle salt on a small plate. Lightly wet the rim of a cocktail glass or margarita glass with a damp paper towel. Dip the moistened rim in salt to coat. Set aside., Combine tequila, orange-flavored brandy, and lime juice in a cocktail shaker. Add ice and shake until chilled. Strain into a salt-rimmed cocktail glass or a salt-rimmed, ice-filled margarita glass. Garnish with a lime wheel.	202 kcal	14 g	NaN	0 g	0 g	NaN	5770 mg	12 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Key Lime Cheesecake	https://www.allrecipes.com/recipe/7441/key-lime-cheesecake-i/	4.6	585.0	20.0	55.0	A Key lime cheesecake recipe that will become a favorite to make and share. The sweet, tart, and creamy flavors all balance to make a perfect dessert.	1.5 cups graham cracker crumbs, 6 tablespoons butter, melted, 24 ounces cream cheese, softened, 1 cup white sugar, 1 tablespoon grated lime zest, 1 tablespoon cornstarch, 3 large eggs, 0.66666668653488 cup key lime juice	Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan. Refrigerate., Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking., Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust., Bake in the preheated oven for 55 to 65 minutes, or until set., Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven., Refrigerate cheesecake 8 hours to overnight, and up to 3 days.	382 kcal	28 g	124 mg	0 g	7 g	17 g	290 mg	20 g	28 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lime Recipes	Classic Spanish Sangria	https://www.allrecipes.com/recipe/21425/classic-spanish-sangria/	4.6	130.0	10.0	NaN	This authentic sangria recipe is a fruity and refreshing Spanish cocktail made with red wine and rum flavored with fresh orange, lemon, and lime.	1 orange, 1 lemon, 1 lime, 1.5 cups rum, 0.5 cup white sugar, or to taste, 1 (750 milliliter) bottle dry red wine, 1 cup orange juice	Have orange, lemon, lime, rum, wine, and orange juice well chilled., Slice orange, lemon, and lime into thin rounds; place in a large glass pitcher. Pour in rum and 1/2 cup sugar. Chill in the refrigerator until flavors blend, about 2 hours., Crush fruit lightly with a wooden spoon; stir in wine and orange juice. Adjust sweetness as desired.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Lime Recipes	Electric Lemonade	https://www.allrecipes.com/recipe/20533/electric-lemonade/	4.9	5.0	5.0	NaN	Electric lemonade is a sweet and tangy cocktail made with citron vodka, blue curacao, and sour mix topped with citrus soda and garnished with lemon.	ice cubes, 2 fluid ounces sour mix, 1 (1.5 fluid ounce) jigger citron vodka, 0.5 fluid ounce Blue Curacao, 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage, 1 lemon - cut into wedges, for garnish	Fill a Collins glass with ice. Pour sour mix, vodka, and blue curacao over ice., Fill to the top with lemon-lime soda. Garnish with lemon wedge; serve with a straw.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Baja Sauce for Fish or Shrimp Tacos	https://www.allrecipes.com/recipe/238599/baja-sauce-for-fish-or-shrimp-tacos/	4.7	70.0	10.0	NaN	This Baja sauce is a creamy topping made with sour cream, mayonnaise, seafood seasoning, cilantro, and ancho chile powder for shrimp and fish tacos.	0.25 cup sour cream, 0.25 cup mayonnaise, 1 teaspoon lime juice, 1 teaspoon finely chopped fresh cilantro, 0.75 teaspoon seafood seasoning (such as Old Bay®), 0.25 teaspoon ground ancho chile pepper	Stir together sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper in a bowl., Cover the bowl with plastic wrap; refrigerate for at least 1 hour before serving.	131 kcal	1 g	12 mg	0 g	1 g	4 g	188 mg	0 g	14 g	0 g	4 servings	1/2 cup	NaN
Africa	NaN	Lime Recipes	Key Lime Cake	https://www.allrecipes.com/recipe/8310/key-lime-cake-iii/	4.5	70.0	20.0	20.0	This key lime cake uses box lemon cake and lime gelatin mix to make an easy, moist, flavorful 3-layer cake topped with homemade cream cheese icing.	1 (15.25 ounce) package lemon cake mix, 1.3332999944687 cups vegetable oil, 0.75 cup orange juice, 4 large eggs, 1 (3 ounce) package lime flavored Jell-O® mix, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, 4 cups confectioners' sugar, 3 tablespoons fresh lime juice	Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans., Make cake: Beat cake mix, oil, orange juice, eggs, and gelatin mix in a large bowl until well combined. Pour into the prepared cake pans., Bake in the preheated oven until a toothpick inserted into the center of a cake layer comes out clean, 16 to 18 minutes. Allow cake layers to cool completely., Meanwhile, make frosting: Beat cream cheese and butter in a large bowl until light and fluffy. Add confectioners' sugar and lime juice; mix until well combined., Fill and frost cooled cake layers.	477 kcal	50 g	75 mg	0 g	4 g	9 g	284 mg	NaN	30 g	0 g	18 servings	1 8-inch, 3-layer cake	NaN
Africa	NaN	Lime Recipes	Singapore Sling Cocktail	https://www.allrecipes.com/recipe/221894/singapore-sling-cocktail/	4.9	5.0	5.0	NaN	This Singapore sling recipe with grenadine and pineapple juice is a potent version of the classic gin-based cocktail created at the Raffles Hotel.	2 cups ice, divided, 4 fluid ounces pineapple juice, 1.5 fluid ounces gin, 0.5 fluid ounce cherry-flavored brandy, 0.5 fluid ounce lime juice, 0.5 fluid ounce grenadine syrup, 0.25 fluid ounce triple sec, 0.25 fluid ounce Benedictine® liqueur, 1 slice fresh pineapple, 1 maraschino cherry	Fill a Collins glass with 1 cup ice and place in the freezer., Combine pineapple juice, gin, cherry-flavored brandy, lime juice, grenadine, triple sec, and Bénédictine in a cocktail shaker. Add 1 cup ice, cover, and shake until chilled. Strain into the prepared Collins glass., Garnish with pineapple slice and cherry.	356 kcal	44 g	NaN	1 g	1 g	NaN	10 mg	30 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Smoked Corn on the Cob	https://www.allrecipes.com/recipe/266330/smoked-corn-on-the-cob/	5.0	190.0	10.0	60.0	Learn how to smoke corn on the cob in their husks with this easy recipe. Top with a smoky lime butter to deliver a whole new dimension of flavor.	4 ears corn on the cob, silks removed, mesquite wood chips, 2 tablespoons butter, melted, 1 tablespoon chopped fresh cilantro, 1 lime, zested, 0.5 lime, juiced, 1 teaspoon smoked paprika, salt and ground black pepper to taste	Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes., Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to the manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes., Combine butter, cilantro, lime zest, lime juice, and paprika in a small bowl. Peel back the husks and brush corn with butter mixture. Season with salt and pepper.	133 kcal	19 g	15 mg	3 g	3 g	4 g	94 mg	3 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Keto Margarita	https://www.allrecipes.com/recipe/266764/keto-margarita/	5.0	10.0	10.0	NaN	This keto margarita made with low-calorie natural sweetener and orange-flavored sparkling water is a refreshing drink you can enjoy without guilt.	3 cups ice, 2 fluid ounces tequila, 1 fluid ounce lime juice, 2.5 teaspoons low-calorie natural sweetener (such as Swerve®), 1 tablespoon coarse salt, 2 lime wedges, 1 pint-sized Mason jar, 2 fluid ounces orange-flavored sparkling water (such as La Croix®)	Fill a shaker half-full with ice. Add tequila, lime juice, and sweetener to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds., Place salt on a plate. Run 1 lime wedge along the rim of the Mason jar. Press the rim down into salt. Fill the jar with ice cubes., Strain margarita into the jar. Top with sparkling water; stir. Garnish with remaining lime wedge.	142 kcal	4 g	NaN	0 g	0 g	NaN	5785 mg	1 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Agua Fresca de Pepino (Cucumber Limeade)	https://www.allrecipes.com/recipe/246118/agua-fresca-de-pepino-cucumber-limeade/	4.7	5.0	5.0	NaN	Agua de pepino is a cucumber agua fresca from Mexico made by blending cucumber and fresh lime juice for a simple, light, thirst-quenching drink.	5 cups water, divided, 3 medium cucumbers, peeled and chopped, 0.5 cup freshly squeezed lime juice, 4 tablespoons granular sucralose sweetener (such as Splenda®), divided	Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth., Pour into a pitcher; add remaining 3 cups of water. Stir in additional 2 tablespoons of sweetener to taste. Serve over ice.	18 kcal	5 g	NaN	1 g	1 g	NaN	8 mg	NaN	NaN	0 g	6 servings	NaN	NaN
Africa	NaN	Lime Recipes	Trinidad's Ponche de Créme (Cream Punch)	https://www.allrecipes.com/recipe/56190/trinidads-ponche-de-creme-punch-with-cream/	4.3	75.0	15.0	NaN	Trinidad's traditional Christmas ponche de créme drink recipe to make and enjoy. It's got quite a kick if you use just the right amount of rum.	6 large eggs, beaten, 2 teaspoons grated lime zest, 3 (14 ounce) cans sweetened condensed milk, 0.75 cup canned evaporated milk, 1.5 cups rum, 1 tablespoon aromatic bitters, 1 pinch freshly grated nutmeg	Beat eggs and lime zest in a large bowl using an electric mixer until light and fluffy. Gradually pour in condensed milk while continuing to mix, and then pour in evaporated milk., Stir in rum and bitters and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving., Serve over crushed ice.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Lime Recipes	Cilantro Lime Salad Dressing	https://www.allrecipes.com/recipe/167260/cilantro-lime-dressing/	4.7	10.0	10.0	NaN	This cilantro-lime dressing is made with fresh lime juice, cilantro, honey, and olive oil, plus some minced jalapeño pepper and ginger for a little kick.	1 medium jalapeno pepper, seeded and coarsely chopped, 1 clove garlic, 0.75 teaspoon minced fresh ginger root, 0.33333334326744 cup honey, 0.25 cup lime juice, 0.25 cup packed cilantro leaves, 2 teaspoons balsamic vinegar, 0.5 teaspoon salt, or to taste, 0.5 cup extra-virgin olive oil	Pulse jalapeño, garlic, and ginger in a food processor until finely chopped. Add honey, lime juice, cilantro, vinegar, and salt; pulse 3 to 4 times to blend. Pour oil in slowly, with the processor running, until dressing is smooth. Taste and season with salt if needed before serving.	87 kcal	6 g	NaN	0 g	0 g	1 g	74 mg	6 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Lime Recipes	Fresh Lime Curd	https://www.allrecipes.com/recipe/150642/fresh-lime-curd/	4.7	40.0	10.0	30.0	This lime curd recipe is a twist on traditional lemon curd, using limes instead to make a sweet and tangy treat for cakes, scones, cookies, and more.	1 cup sugar, 0.75 cup fresh lime juice, 0.25 cup butter, 1 tablespoon lime zest, 2 large eggs, beaten	Place sugar, lime juice, butter, and lime zest in the top of a double boiler; stir over medium-high heat until butter melts., Temper eggs by mixing 2 tablespoons hot lime mixture into eggs, stir to blend., Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes., Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.	172 kcal	27 g	62 mg	0 g	2 g	4 g	59 mg	26 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Beer Margaritas	https://www.allrecipes.com/recipe/63191/beer-margaritas/	4.8	5.0	5.0	NaN	This beerita recipe uses beer, tequila, water, and frozen limeade concentrate to make a quick and dirty margarita for your boozy loving friends.	1 (12 fluid ounce) can frozen limeade concentrate, 12 fluid ounces tequila, 12 fluid ounces water, or more as needed, 12 fluid ounces beer, ice, 1 lime, cut into wedges	Pour limeade concentrate, tequila, water, and beer into a large pitcher. Stir until limeade has melted., Add plenty of ice to the pitcher and garnish with lime wedges. Adjust with additional water if needed.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Lime Recipes	Spicy Garlic Lime Chicken	https://www.allrecipes.com/recipe/44868/spicy-garlic-lime-chicken/	4.6	25.0	5.0	20.0	A lime chicken recipe ready in less than 30 minutes. These skillet chicken breasts are perfect for a weeknight meal with rice and vegetables.	0.75 teaspoon salt, 0.25 teaspoon black pepper, 0.25 teaspoon cayenne pepper, 2.25 teaspoons garlic powder, divided, 0.25 teaspoon dried thyme, 0.25 teaspoon dried parsley, 0.125 teaspoon paprika, 0.125 teaspoon onion powder, 4 boneless, skinless chicken breast halves, 2 tablespoons butter, 1 tablespoon olive oil, 3 tablespoons lime juice	Mix together salt, black pepper, cayenne, 1/4 teaspoon garlic powder, thyme, parsley, paprika, and onion powder in a small bowl. Sprinkle spice mixture generously on both sides of chicken breasts., Heat butter and olive oil in a large heavy skillet over medium heat. Sauté chicken until golden brown, about 6 minutes on each side. Sprinkle with remaining 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with cooking juices.	220 kcal	2 g	84 mg	0 g	28 g	5 g	555 mg	1 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Baked Pompano	https://www.allrecipes.com/recipe/258421/baked-pompano/	4.6	65.0	25.0	40.0	This pompano recipe is stuffed with lime and baked whole in an Asian-inspired dish seasoned with soy sauce, rice wine, and plenty of fresh ginger.	1 cup soy sauce, 0.5 cup rice cooking wine, 5 tablespoons olive oil, divided, 2 teaspoons hoisin sauce, 2 teaspoons fish sauce, 2 teaspoons oyster sauce, 1 lime, halved, 1 shallot, diced, 1 (2 inch) piece peeled fresh ginger, diced, 1 (1 1/2) pound whole pompano fish, gutted and cleaned, 1 teaspoon dried dill, or to taste, salt and ground black pepper to taste, 2 cups napa cabbage leaves, or as needed	Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl., Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes., Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides., Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as the oven preheats., Preheat the oven to 400 degrees F (200 degrees C)., Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more., Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.	533 kcal	13 g	85 mg	2 g	37 g	8 g	3998 mg	3 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Barbacoa-Style Shredded Beef	https://www.allrecipes.com/recipe/246835/barbacoa-style-shredded-beef/	4.7	535.0	35.0	490.0	Tender beef chuck roast is slow-cooked in a tart and spicy barbacoa sauce in this easy copycat recipe that's great for nachos, tacos, and burritos.	1 (3 pound) beef chuck roast, cut into 6 to 8 chunks, salt and ground black pepper to taste, 2 tablespoons vegetable oil, 0.5 cup beef broth, 0.25 cup apple cider vinegar, 0.25 cup fresh lime juice, 4 chipotle peppers in adobo sauce, chopped, 5 cloves garlic, chopped, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 0.25 teaspoon ground cloves, 3 large bay leaves	Season beef chunks with salt and pepper on all sides., Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker., Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves., Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks., Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.	303 kcal	3 g	78 mg	1 g	20 g	8 g	150 mg	0 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Caipirinha	https://www.allrecipes.com/recipe/20210/caipirinha/	4.4	5.0	5.0	NaN	Make caipirinha — Brazil's national drink — with a blend of fresh lime juice, sugar, and cachaça (sugar cane brandy) for a refreshing summer cocktail.	0.5 lime, quartered, 1 teaspoon white sugar, 2.5 fluid ounces cachaça (Brazilian rum), 1 cup ice cubes	Squeeze and drop lime wedges into a large rocks glass. Add sugar and muddle until juices release., Pour in cachaça and ice. Stir well.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Cherry Bomb	https://www.allrecipes.com/recipe/20423/cherry-bomb/	4.6	5.0	5.0	NaN	This cherry bomb drink is easy to make with rum, lime juice, lime soda, and grenadine for a fun, festive, and delicious cocktail perfect for parties.	1 liter lime soda, 4 fluid ounces rum, 4 fluid ounces grenadine syrup, 1 lime, juiced, 1 lime, sliced, 4 maraschino cherries	Stir together lime soda, rum, grenadine, and lime juice in a mixing glass. Pour into 4 chilled glasses. Garnish with lime slices and cherries.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Copycat Chipotle Cilantro Lime Brown Rice	https://www.allrecipes.com/recipe/238489/copycat-chipotle-cilantro-lime-brown-rice/	4.6	55.0	10.0	40.0	This copycat Chipotle brown rice gets a boost of flavor from lime juice, garlic, olive oil, and cilantro for a simple upgrade to plain white rice.	4 cups water, 2 cups brown rice, 1 lime, juiced, 1 teaspoon minced garlic, 1 teaspoon extra-virgin olive oil, 1 teaspoon sea salt, 0.5 cup chopped fresh cilantro	Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes., Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes., Whisk together lime juice, garlic, olive oil, and salt in a small bowl; stir into rice. Fold in cilantro.	359 kcal	74 g	NaN	3 g	7 g	1 g	454 mg	1 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Cosmopolitan	https://www.allrecipes.com/recipe/25845/cosmopolitan/	4.6	5.0	5.0	NaN	Try this easy Cosmopolitan recipe with Cointreau, vodka, cranberry juice, and lime juice shaken in a cocktail shaker and garnished with a twist of lime.	1 cup ice, or as needed, 1 (1.5 fluid ounce) jigger vodka, 1.5 fluid ounces cranberry juice, 0.5 fluid ounce orange-flavored liqueur (such as Cointreau®), 1 teaspoon fresh lime juice, 1 twist lime zest, garnish	Fill a cocktail shaker with ice; add vodka, cranberry juice, Cointreau, and lime juice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass and garnish with lime twist.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Aguachile	https://www.allrecipes.com/recipe/281031/aguachile/	5.0	25.0	10.0	NaN	Shrimp are marinated in a serrano-lime mixture and topped with fresh red onions, avocados, and cucumbers to make this cold and spicy aguachile.	1.25 cups fresh squeezed lime juice, 4 fresh serrano chiles, 0.33333334326744 cup chopped fresh cilantro, 1.5 teaspoons salt, divided, or to taste, 1 pound large shrimp - peeled, deveined and butterflied, 1 small red onion, thinly sliced, 1 avocado - peeled, pitted, and sliced, 1 cucumber, sliced	Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth., Divide shrimp onto 2 shallow plates., Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes., Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.	481 kcal	33 g	345 mg	9 g	50 g	3 g	2099 mg	8 g	19 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lime Recipes	Lime Sherbet Punch	https://www.allrecipes.com/recipe/220562/lime-sherbet-punch/	4.8	10.0	10.0	NaN	A festive, tangy lime sherbert punch made with green sherbet, pineapple juice, and ginger ale that you can make for your guests in just a few minutes.	2 quarts lime sherbet, 2 (2 liter) bottles ginger ale, 1 (46 fluid ounce) can pineapple juice, 1 (4 ounce) jar maraschino cherries, drained, 1 lemon, sliced, 1 lime, sliced	Scoop lime sherbet into a punch bowl; pour in ginger ale and pineapple juice. Stir well., Stir in maraschino cherries and float lemon and lime slices in the punch.	246 kcal	58 g	5 mg	1 g	1 g	1 g	68 mg	48 g	2 g	0 g	18 servings	NaN	NaN
Africa	NaN	Lime Recipes	Elotes (Mexican Corn in a Cup)	https://www.allrecipes.com/recipe/264526/elotes-mexican-corn-in-a-cup/	4.1	15.0	10.0	5.0	Inspired by Mexican street food, elotes are the perfect party appetizer in a cup, filled with with canned corn, mayo, Tajin®, cheese, and lime juice.	2 (15.5 ounce) cans whole kernel corn, drained, 4 tablespoons mayonnaise, or to taste, 4 tablespoons grated Parmesan cheese, or to taste, 4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste, 1 lime, or more to taste	Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water., Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.	294 kcal	41 g	10 mg	4 g	8 g	3 g	1189 mg	7 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Fresh Tomato Chili Sauce	https://www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/	4.7	275.0	35.0	240.0	Garden fresh tomatoes, bell and hot peppers, onions, fresh lime juice, plus brown and white sugars, are brewed into a zesty, richly-flavored sweet chili sauce in this family recipe.	35 fresh tomatoes, peeled, seeded and chopped, 3 fresh hot chile peppers, seeded and chopped, 4 red bell peppers, cored, seeded and cut into 2-inch pieces, 1 large onion, chopped, 2 cups apple cider vinegar, 0.33333334326744 cup fresh lime juice, or amount to taste, 1 cup white sugar, 1 cup packed brown sugar, 1 tablespoon salt, or amount to taste	Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste., Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.	31 kcal	7 g	NaN	1 g	1 g	NaN	77 mg	6 g	0 g	0 g	96 servings	NaN	NaN
Africa	NaN	Lime Recipes	Grilled Fish Tacos with Chipotle-Lime Dressing	https://www.allrecipes.com/recipe/142614/grilled-fish-tacos-with-chipotle-lime-dressing/	4.5	405.0	35.0	10.0	A grilled fish tacos recipe that is tasty and easy. The tilapia fillets have a tangy, bright flavor thanks to a marinade and a chipotle-lime sauce.	0.25 cup extra virgin olive oil, 2 tablespoons distilled white vinegar, 2 tablespoons fresh lime juice, 2 teaspoons lime zest, 2 cloves garlic, minced, 1.5 teaspoons honey, 1 teaspoon seafood seasoning, such as Old Bay™, 1 teaspoon hot pepper sauce, or to taste, 0.5 teaspoon cumin, 0.5 teaspoon chili powder, 0.5 teaspoon ground black pepper, 1 pound tilapia fillets, cut into chunks, 1 (8 ounce) container light sour cream, 0.5 cup adobo sauce from chipotle peppers, 2 tablespoons fresh lime juice, 2 teaspoons lime zest, 0.5 teaspoon seafood seasoning, such as Old Bay™, 0.25 teaspoon cumin, 0.25 teaspoon chili powder, salt and pepper to taste, 1 (10 ounce) package tortillas, 3 ripe tomatoes, seeded and diced, 1 small head cabbage, cored and shredded, 1 bunch cilantro, chopped, 2 limes, cut in wedges	Prepare marinated fish: Whisk together olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper in a bowl until blended. Place tilapia in a shallow dish and pour the marinade over the fish. Cover and refrigerate for 6 to 8 hours., Make the dressing: Combine sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed., Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat., Remove fish from the marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes., Assemble tacos: Place fish pieces in the center of tortillas with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing., To serve, roll up tortillas around fillings, and garnish with lime wedges.	416 kcal	39 g	43 mg	6 g	23 g	5 g	644 mg	7 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lime Recipes	Homemade Sports Drink (aka Greaterade)	https://www.allrecipes.com/recipe/246681/homemade-sports-drink-aka-greaterade/	4.5	0.0	NaN	NaN	Make your own sports drink with just a few ingredients you probably already have, and adjust it to suit your own individual taste.	8 cups fresh cold water, divided, 3 tablespoons honey, 0.5 teaspoon fine Himalayan pink salt, 0.75 teaspoon calcium magnesium powder, 1 pinch cayenne pepper, 0.75 cup freshly squeezed orange juice, strained, 2 medium lemons, juiced, 2 medium limes, juiced	Pour 1 cup of the water into a large pot. Add honey, salt, calcium magnesium powder, and cayenne. Place pot over low heat and whisk until ingredients have dissolved. Remove from heat and allow to return to room temperature., Add juices to room temperature mixture in pot. Pour in remaining 7 cups water and whisk until well blended.	40 kcal	12 g	NaN	2 g	1 g	NaN	106 mg	8 g	0 g	0 g	9 servings	NaN	NaN
Africa	NaN	Lime Recipes	Margaritas on the Rocks	https://www.allrecipes.com/recipe/32501/margaritas-on-the-rocks/	4.8	10.0	10.0	NaN	The best margarita on the rocks recipe. Make a batch with sweet and sour mix, tequila, triple sec and Grand Marnier with a fresh lime juice.	3 tablespoons kosher salt, or as needed, 8 cups ice, or as needed, 2 cups sweet and sour mix, 1.5 cups gold tequila, 1 cup triple sec, 0.33333334326744 cup brandy-based orange liqueur (such as Grand Marnier®), 2 limes, quartered	To salt the rims of your glasses: Pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt., Fill 8 glasses with ice., Combine sweet and sour mix, tequila, triple sec, and orange liqueur in a blender or pitcher., Pour into glasses, squeeze a quarter lime into each glass, and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Key Lime Martini	https://www.allrecipes.com/recipe/236747/key-lime-martini/	4.9	5.0	5.0	NaN	This lime-flavored martini needs a bit of simple syrup, lime juice, half-and-half, and vanilla-flavored vodka.	ice, as needed, 0.5 fluid ounce vanilla-flavored vodka (such as Stoli®), 0.5 fluid ounce key lime juice, 0.5 fluid ounce simple syrup, 0.5 fluid ounce half-and-half	Put enough ice cubes into a cocktail shaker to be about 3/4 full. Pour vodka, lime juice, simple syrup, and half-and-half over the ice cubes, shake, and strain into a martini glass.	94 kcal	11 g	6 mg	0 g	1 g	1 g	10 mg	0 g	2 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Jicama Mango Salad with Cilantro and Lime	https://www.allrecipes.com/recipe/233495/jicama-mango-salad-with-cilantro-and-lime/	4.9	45.0	30.0	NaN	This jicama salad with mango is refreshing and light. Tossed in a cilantro-lime dressing, it pairs perfectly with Mexican and Asian cuisine.	1 large jicama, peeled and cut into matchsticks, 1 small red bell pepper, cut into matchsticks, 1 large firm mango, peeled and cut into matchsticks, 0.5 medium red onion, thinly sliced, 0.5 cup chopped cilantro leaves, 0.25 cup honey, 2 medium limes, juiced, 1 teaspoon salt, 0.125 teaspoon cayenne pepper, or more to taste	Make the salad: Toss jicama, bell pepper, mango, and onion together in a large bowl., Make the dressing: Stir cilantro, honey, lime juice, salt, and cayenne pepper together in a small bowl., Pour dressing over salad and toss to coat. Cover and refrigerate for at least 15 minutes before serving.	126 kcal	32 g	NaN	9 g	2 g	0 g	300 mg	18 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Cuban Mojito	https://www.allrecipes.com/recipe/152219/cuban-mojito/	4.5	10.0	10.0	NaN	Enjoy Cuba's traditional cocktail that blends lime juice, mint sprigs, rum, and club soda in a refreshing drink. Serve with a straw and a decorative stir stick to keep the different flavors well mixed together.	2 teaspoons white sugar, 1 lime, cut into 4 wedges, 4 sprigs fresh mint, 0.5 cup white rum, 2 cups club soda, 2 cups crushed ice, 2 wedges lime, as garnish	Place 1 teaspoon of sugar into each of two 12 ounce glasses. Squeeze the juice from a lime wedge into each glass, drop in the wedge, and add 2 sprigs of mint. Use a spoon or muddler to mash the sugar, lime juice, and mint together in the bottom of the glasses. Fill each glass about half full with crushed ice. Pour 1/4 cup rum into each glass. Fill the glasses with club soda, stir, and garnish with additional lime wedges.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	2 servings	NaN	NaN
Africa	NaN	Lime Recipes	Sangria Cocktail	https://www.allrecipes.com/recipe/222520/sangria-cocktail/	4.4	15.0	15.0	NaN	Sangria is a Spanish wine punch that includes chopped fruit and sparkling water for a refreshing summertime cooler.	0.75 cup superfine sugar, 1 cup tap water, 1 orange, sliced, 1 lime, sliced, 5 (750 milliliter) bottles red wine, 12 cubes ice cubes, 6 fluid ounces sparkling water, 1 cup fresh raspberries, blackberries, blueberries, or halved strawberries	Dissolve sugar in tap water in a large pitcher. Add orange slices, lime slices, and wine. Stir in ice cubes until cold. Top with sparkling water. Serve in red-wine glasses, with fresh berries in each glass.	128 kcal	9 g	NaN	0 g	0 g	NaN	6 mg	6 g	NaN	0 g	30 servings	NaN	NaN
Africa	NaN	Lime Recipes	Trader Vic Mai Tai Cocktail	https://www.allrecipes.com/recipe/222521/trader-vic-mai-tai-cocktail/	5.0	10.0	10.0	NaN	California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.	1 cup crushed ice, 2 fluid ounces 17-year old J. Wray Nephew Jamaican Rum, 0.5 fluid ounce French Garnier Orgeat, 0.5 fluid ounce orange Curacao liqueur, 0.25 fluid ounce rock candy syrup, 1 lime, juiced, 1 cup ice, 1 sprig fresh mint	Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer., Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass., Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.	255 kcal	28 g	NaN	2 g	1 g	NaN	18 mg	15 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Lemon Drop Martini	https://www.allrecipes.com/recipe/93090/lemon-drop-martini/	4.6	5.0	5.0	NaN	Very elegant, and so easy to make - you will love this lemon and lime vodka drink.	white sugar, 1 long strip of lemon zest, 1 (1.5 fluid ounce) jigger citron vodka, 0.5 ounce lime juice, 1 ounce sweet and sour mix, 1 cup crushed ice	Moisten the edges of a martini glass with a little lime juice, and then dip moistened edges into sugar. Place lemon zest strip in glass., Combine vodka, lime juice, sweet and sour mix, and ice in a shaker. Shake vigorously, and strain into a martini glass.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Slow Cooker Cilantro Lime Chicken	https://www.allrecipes.com/recipe/218863/slow-cooker-cilantro-lime-chicken/	4.6	250.0	10.0	240.0	Chicken breasts, slow-cooked in Mexican-inspired cilantro-lime salsa, makes tasty taco filling.	1 (16 ounce) jar salsa, 1 (1.25 ounce) package dry taco seasoning mix, 1 lime, juiced, 3 tablespoons chopped fresh cilantro, 3 pounds skinless, boneless chicken breast halves	Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.	272 kcal	9 g	117 mg	1 g	45 g	1 g	976 mg	3 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lime Recipes	Panko-Crusted Tilapia	https://www.allrecipes.com/recipe/279245/panko-crusted-tilapia/	4.8	20.0	10.0	10.0	A tart lime and cilantro coating adds incredible flavor to these breaded tilapia fillets, which can be served with rice and salsa or used in fish tacos.	1.5 cups all-purpose flour, 3 large eggs, beaten, 1.5 cups panko bread crumbs, 0.25 cup chopped fresh cilantro, 1 lime, zested, 1 pinch garlic powder, or more to taste, 1 pinch cayenne pepper, or more to taste, salt and ground black pepper to taste, 4 tilapia fillets, canola oil, or more as needed	Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish., Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets., Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.	503 kcal	65 g	181 mg	2 g	37 g	2 g	341 mg	1 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	Bay Breeze Cocktail	https://www.allrecipes.com/recipe/221302/baybreeze-cocktail/	4.7	5.0	5.0	NaN	The Bay Breeze is made with vodka, pineapple juice, and cranberry juice. Get transported to the tropics with a sip or two of this summery cocktail!	1 cup ice, 2 fluid ounces cranberry juice, 2 fluid ounces pineapple juice, 1.5 fluid ounces vodka, 1 lime wedge for garnish	Combine ice, cranberry juice, pineapple juice, and vodka in a highball glass. Garnish with a lime wedge.	184 kcal	24 g	NaN	2 g	1 g	NaN	12 mg	15 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Coconut Lime Rice	https://www.allrecipes.com/recipe/202656/coconut-lime-rice/	4.6	40.0	5.0	30.0	A triple dose of coconut! Basmati rice is cooked with coconut oil, coconut milk, and coconut flakes!	1 cup basmati rice, 1 tablespoon coconut oil, 1 teaspoon butter, 0.25 cup flaked coconut, 1 cup coconut milk, 1 cup chicken broth, salt, to taste, 1 lime, zested and juiced, ground black pepper, to taste	Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.	685 kcal	85 g	5 mg	4 g	10 g	32 g	56 mg	4 g	37 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lime Recipes	Halibut Fish Tacos	https://www.allrecipes.com/recipe/273350/halibut-fish-tacos/	4.8	50.0	20.0	10.0	A quick cilantro-lime marinade is key to flavoring these halibut fish tacos that are easy to grill for a crowd.	1 lime, juiced, 0.25 cup olive oil, 0.25 cup chopped cilantro, 1 jalapeno pepper, diced, 1 tablespoon ground ancho chile powder, 0.25 teaspoon ground cumin, salt and ground black pepper to taste, 0.5 pound halibut fillets, 8 corn tortillas, 2 cups shredded cabbage, 1 (8 ounce) jar salsa, 1 cup shredded pepper Jack cheese, 1 avocado, sliced	Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish., Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more., Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.	269 kcal	18 g	28 mg	5 g	12 g	5 g	321 mg	2 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Sopa De Lima (Mexican Lime Soup)	https://www.allrecipes.com/recipe/203762/sopa-de-lima-mexican-lime-soup/	4.7	65.0	20.0	45.0	This light and refreshing lime-accented chicken tortilla soup can be hot or mild, depending on your preference.	9 cups chicken broth, 5 skinless, boneless chicken breast halves, 1 large red onion, quartered, 5 cloves garlic, chopped, 2 teaspoons dried oregano, 1 teaspoon salt, 1 teaspoon ground black pepper, 0.5 teaspoon dried thyme, 1 tablespoon vegetable oil, 4 green onions, chopped, 1 large green chile pepper, seeded and chopped, 2 large tomatoes, peeled and chopped, 6 limes, juiced, 0.5 lime, 0.5 cup chopped fresh cilantro, tortilla chips, for topping	Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot., Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.	217 kcal	22 g	45 mg	4 g	18 g	1 g	1693 mg	5 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Kansas City Ice Water	https://www.allrecipes.com/recipe/51923/kansas-city-ice-water/	4.5	2.0	2.0	NaN	Citrus flavors are blended with gin and vodka. A very refreshing drink for hot summer days. Be careful, though - it is easy to have too many of these.	1 fluid ounce gin, 1 fluid ounce vodka, 0.5 fluid ounce lime juice, 0.5 fluid ounce triple sec, 3 fluid ounces lemon-lime flavored carbonated beverage	Combine the gin, vodka, lime juice, and triple sec in a shaker with ice. Shake, and strain into a chilled pint glass with ice. Pour in lemon-lime soda, and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Lime Recipes	Creamy Cashew Chicken Curry	https://www.allrecipes.com/recipe/270885/creamy-cashew-chicken-curry/	4.9	290.0	20.0	30.0	After marinating in a curry rub, chicken thighs are simmered with aromatics and homemade cashew cream in this simple, reduced-dairy recipe by Chef John.	2 teaspoons kosher salt, or more to taste, 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, 2 teaspoons paprika, 0.5 teaspoon cayenne pepper, 0.5 teaspoon ground turmeric, 2 teaspoons garam masala, 2 pounds boneless, skinless chicken thighs, 1 tablespoon vegetable oil, 2 tablespoons butter, divided, 1 yellow onion, chopped, 2 tablespoons tomato paste, 4 garlic cloves, minced, 1 tablespoon minced fresh ginger root, 1 cup chicken broth, 2 cups cold water, 0.75 cup whole roasted cashews, 0.33333334326744 cup sliced green onions, 0.33333334326744 cup freshly chopped cilantro, 1 lime, juiced	Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl., Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs., Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours., Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl., Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices., Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.	287 kcal	9 g	77 mg	2 g	22 g	5 g	824 mg	2 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Orange Turkey Brine	https://www.allrecipes.com/recipe/151062/orange-turkey-brine/	4.8	145.0	10.0	15.0	This brine features citrus flavors to help make your Thanksgiving turkey even more memorable.	1 (12 fluid ounce) can frozen orange juice concentrate, thawed, 1 orange, sliced, 1 lemon, sliced, 1 lime, sliced, 1 tablespoon dried thyme, 1 tablespoon ground black pepper, 3 cloves garlic, 2 bay leaves, 1 cup kosher salt, 1.5 gallons water	Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature., Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Allow turkey to marinate 1 to 2 days before cooking. Remove the turkey carefully. Drain and discard the excess brine and pat dry., Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster.	697 kcal	177 g	NaN	17 g	13 g	0 g	91282 mg	143 g	2 g	0 g	1 serving	1 1/2 gallon	NaN
Africa	NaN	Lime Recipes	Chipotle Barbacoa	https://www.allrecipes.com/recipe/246836/chipotle-barbacoa/	4.4	386.0	25.0	361.0	This copycat recipe for Chipotle's® beef barbacoa is slow-cooked until fork-tender and packs a fiery punch with hints of smoky chipotle.	2 tablespoons vegetable oil, 1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces, 0.33333334326744 cup apple cider, 4 chipotle peppers in adobo sauce, 3 tablespoons lime juice, 4 cloves garlic, peeled, or more to taste, 4 teaspoons cumin, 1 serrano chile pepper, chopped, 1 tablespoon ground cayenne pepper, or more to taste, 2.5 teaspoons dried oregano, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 0.5 teaspoon salt, 0.5 teaspoon ground cloves, 1 cup chicken broth, 1 small onion, finely chopped, 3 bay leaves	Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker., Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker., Stir chicken broth, onion, and bay leaves into the slow cooker., Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.	244 kcal	7 g	71 mg	2 g	22 g	4 g	449 mg	3 g	14 g	0 g	6 servings	NaN	NaN
Africa	NaN	Lime Recipes	Mint Citrus Water	https://www.allrecipes.com/recipe/242135/mint-citrus-water/	4.1	2890.0	10.0	NaN	Mint and citrus-infused water, with or without cucumber, is a refreshing and elegant drink when you have company.	2 quarts water, 1 lemon sliced, or as desired, 2 limes, sliced, or as desired, 0.5 cup mint leaves, 0.5 cup sliced cucumber, or as desired	Pour water into a pitcher., Mix lemon slices, lime slices, mint leaves, and cucumber together in a bowl; add to water and stir., Refrigerate water mixture, stirring 1 time per day, until flavors have infused, 2 to 3 days.	10 kcal	4 g	NaN	1 g	0 g	NaN	8 mg	0 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Lime-Marinated Mahi Mahi	https://www.allrecipes.com/recipe/220099/lime-marinated-mahi-mahi/	4.5	35.0	10.0	10.0	An olive-oil marinade with black pepper, cayenne pepper, fresh garlic, and lime imparts loads of flavor to mahi mahi in this recipe.	0.75 cup extra-virgin olive oil, 1 clove garlic, minced, 0.125 teaspoon ground black pepper, 0.5 teaspoon cayenne pepper, 1 pinch salt, 2 tablespoons lime juice, 0.125 teaspoon grated lime zest, 2 (4 ounce) mahi mahi fillets, 2 twists lime zest	Preheat an outdoor grill for medium heat, and lightly oil the grate., Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade., Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes., Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side., Garnish with the twists of lime zest to serve.	860 kcal	3 g	82 mg	1 g	21 g	12 g	99 mg	0 g	85 g	0 g	2 servings	NaN	NaN
Africa	NaN	Lime Recipes	Cilantro-Lime Coleslaw	https://www.allrecipes.com/recipe/232312/cilantro-lime-coleslaw/	4.8	25.0	25.0	NaN	A versatile cabbage slaw with mayonnaise, lime zest, and cilantro makes a great side dish for all kinds of foods, from Asian to Mexican-inspired dishes.	0.75 cup mayonnaise, 1 lime, zested, 2 teaspoons fresh lime juice, 0.5 teaspoon rice vinegar, 2 cloves garlic, minced, 2 teaspoons sweet chili sauce, 2 teaspoons white sugar, 3 tablespoons finely chopped fresh cilantro, 0.25 red onion, finely diced, or more to taste, 4 cups shredded green cabbage, or more to taste	Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.	189 kcal	6 g	9 mg	1 g	1 g	3 g	164 mg	3 g	19 g	0 g	7 servings	NaN	NaN
Africa	NaN	Lime Recipes	Mini Key Lime Pies	https://www.allrecipes.com/recipe/219470/mini-key-lime-pies/	4.9	85.0	20.0	5.0	Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.	12 mini graham cracker crusts, 3 cups sweetened condensed milk, 1 cup sour cream, 1 cup freshly squeezed Key lime juice, 3 tablespoons grated Key lime zest, 2 fresh Key limes, thinly sliced, 1 (7 ounce) can whipped cream topping	Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet., In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top., Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.	451 kcal	63 g	47 mg	1 g	9 g	10 g	272 mg	50 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Lime Recipes	Grilled Tequila-Lime Shrimp	https://www.allrecipes.com/recipe/148818/grilled-tequila-lime-shrimp/	4.4	76.0	10.0	6.0	Shrimp seasoned with a zesty lime-tequila marinade flavored with garlic, cumin, and ground black pepper are grilled on skewers for a tasty appetizer.	2 tablespoons lime juice, 2 tablespoons tequila, 0.25 cup olive oil, 1 pinch garlic salt, 1 pinch ground cumin, ground black pepper to taste, 1 pound large shrimp, peeled and deveined, 6 (10 inch) wooden skewers, 1 large lime, quartered	Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling., Soak skewers at least 30 minutes in water to prevent burning., Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source., Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer., Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.	235 kcal	4 g	173 mg	1 g	19 g	2 g	283 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Lime Recipes	World's Best Key Lime Pie	https://www.allrecipes.com/recipe/15808/worlds-best-key-lime-pie/	4.6	0.0	NaN	NaN	Make and eat this delicious and easy pie within about an hour. Condensed milk, key lime juice and whipped topping are combined, poured into a graham cracker crust and chilled.	1 (10 inch) prepared graham cracker pie crust, 1 (14 ounce) can sweetened condensed milk, 0.5 cup key lime juice, 1 (16 ounce) package frozen whipped topping, thawed	In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.	495 kcal	62 g	17 mg	1 g	6 g	17 g	256 mg	52 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Lime Recipes	Lime Chicken Soft Tacos	https://www.allrecipes.com/recipe/25371/lime-chicken-soft-tacos/	4.4	50.0	20.0	30.0	A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!	1.5 pounds skinless, boneless chicken breast meat - cubed, 0.125 cup red wine vinegar, 0.5 lime, juiced, 1 teaspoon white sugar, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 2 green onions, chopped, 2 cloves garlic, minced, 1 teaspoon dried oregano, 10 (6 inch) flour tortillas, 1 tomato, diced, 0.25 cup shredded lettuce, 0.25 cup shredded Monterey Jack cheese, 0.25 cup salsa	Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes., Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.	204 kcal	19 g	37 mg	1 g	16 g	2 g	434 mg	2 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime Pie	https://www.allrecipes.com/recipe/15880/key-lime-pie-vii/	4.8	80.0	15.0	5.0	This key lime pie filling is made with sour cream and sweetened condensed milk and pairs perfectly with your favorite homemade graham cracker crust.	3 cups sweetened condensed milk, 0.75 cup key lime juice, 0.5 cup sour cream, 1 tablespoon grated lime zest, 1 (9 inch) prepared graham cracker crust	Preheat the oven to 350 degrees F (175 degrees C)., Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet., Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned., Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.	553 kcal	85 g	45 mg	1 g	11 g	10 g	325 mg	74 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Easy Key Lime Pie	https://www.allrecipes.com/recipe/12698/easy-key-lime-pie-i/	4.7	35.0	20.0	15.0	This easy key lime pie is made tart and creamy with yolks, lime juice, and condensed milk baked in a graham cracker crust for a blue-ribbon winner.	5 egg yolks, beaten, 1 (14 ounce) can sweetened condensed milk, 0.5 cup key lime juice, 1 (9 inch) prepared graham cracker crust	Preheat the oven to 375 degrees F (190 degrees C)., Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well. Pour into unbaked graham cracker crust., Bake in the preheated oven until filling is set, about 15 minutes. Allow to cool completely before slicing.	324 kcal	46 g	145 mg	1 g	7 g	5 g	217 mg	37 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime Cake	https://www.allrecipes.com/recipe/8310/key-lime-cake-iii/	4.5	70.0	20.0	20.0	This key lime cake uses box lemon cake and lime gelatin mix to make an easy, moist, flavorful 3-layer cake topped with homemade cream cheese icing.	1 (15.25 ounce) package lemon cake mix, 1.3332999944687 cups vegetable oil, 0.75 cup orange juice, 4 large eggs, 1 (3 ounce) package lime flavored Jell-O® mix, 1 (8 ounce) package cream cheese, softened, 0.5 cup butter, 4 cups confectioners' sugar, 3 tablespoons fresh lime juice	Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans., Make cake: Beat cake mix, oil, orange juice, eggs, and gelatin mix in a large bowl until well combined. Pour into the prepared cake pans., Bake in the preheated oven until a toothpick inserted into the center of a cake layer comes out clean, 16 to 18 minutes. Allow cake layers to cool completely., Meanwhile, make frosting: Beat cream cheese and butter in a large bowl until light and fluffy. Add confectioners' sugar and lime juice; mix until well combined., Fill and frost cooled cake layers.	477 kcal	50 g	75 mg	0 g	4 g	9 g	284 mg	NaN	30 g	0 g	18 servings	1 8-inch, 3-layer cake	NaN
Africa	NaN	Key Lime Pie	Mini Key Lime Pies	https://www.allrecipes.com/recipe/219470/mini-key-lime-pies/	4.9	85.0	20.0	5.0	Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.	12 mini graham cracker crusts, 3 cups sweetened condensed milk, 1 cup sour cream, 1 cup freshly squeezed Key lime juice, 3 tablespoons grated Key lime zest, 2 fresh Key limes, thinly sliced, 1 (7 ounce) can whipped cream topping	Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet., In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top., Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.	451 kcal	63 g	47 mg	1 g	9 g	10 g	272 mg	50 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Key Lime Pie	World's Best Key Lime Pie	https://www.allrecipes.com/recipe/15808/worlds-best-key-lime-pie/	4.6	0.0	NaN	NaN	Make and eat this delicious and easy pie within about an hour. Condensed milk, key lime juice and whipped topping are combined, poured into a graham cracker crust and chilled.	1 (10 inch) prepared graham cracker pie crust, 1 (14 ounce) can sweetened condensed milk, 0.5 cup key lime juice, 1 (16 ounce) package frozen whipped topping, thawed	In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.	495 kcal	62 g	17 mg	1 g	6 g	17 g	256 mg	52 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Classic Key Lime Pie	https://www.allrecipes.com/recipe/232897/classic-key-lime-pie/	4.7	100.0	30.0	10.0	Creamy, sweet, and tart, this classic lime dessert is always a favorite.	1.25 cups graham cracker crumbs, 2 tablespoons sugar, 5 tablespoons butter, melted, 2 (14 ounce) cans EAGLE BRAND® Sweetened Condensed Milk, 0.66666668653488 cup fresh lime juice, 0.33333334326744 cup sour cream, 2 teaspoons grated lime peel, 1 cup heavy whipping cream, 0.25 cup powdered sugar, 0.5 teaspoon vanilla extract	Heat oven to 325 degrees F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack., Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack., Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.	731 kcal	52 g	99 mg	1 g	6 g	20 g	287 mg	43 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime Pie I	https://www.allrecipes.com/recipe/12224/key-lime-pie-i/	4.6	270.0	15.0	15.0	Beaten egg whites are carefully folded into the lovely lime filling to create a light and airy texture. The pie is baked in a graham cracker crust, frozen and topped with freshly whipped cream just before serving.	1 cup graham cracker crumbs, 3 tablespoons white sugar, 5 tablespoons butter, melted, 3 eggs, 0.5 cup key lime juice, 1 (14 ounce) can sweetened condensed milk, 1 pinch salt, 1 pinch cream of tartar, 1 cup heavy whipping cream, 1 lime, sliced	Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool., Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl., To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into partially baked crust., Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.	420 kcal	43 g	146 mg	1 g	8 g	15 g	234 mg	35 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Florida Key Lime Pie	https://www.allrecipes.com/recipe/15049/florida-key-lime-pie/	4.5	0.0	NaN	NaN	To make this heavenly key lime pie, combine lots of lime juice and lime zest with fluffy whipped cream cheese and condensed milk. Then spoon this slightly tart filling into a graham cracker crust, top with lots of sweetened whipped cream and chill.	1 (9 inch) prepared graham cracker crust, 2 (8 ounce) packages cream cheese, softened, 2 (14 ounce) cans low-fat sweetened condensed milk, 0.75 cup key lime juice, 1 teaspoon grated lime zest, 0.25 teaspoon salt, 1 cup heavy cream, chilled, 1 teaspoon vanilla extract, 3 tablespoons confectioners' sugar	To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly., To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours., Before serving, discard liquid that has drained from topping. Spread topping over pie.	921 kcal	108 g	120 mg	1 g	17 g	24 g	561 mg	96 g	43 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Phoenician's Key Lime Pie	https://www.allrecipes.com/recipe/141258/phoenicians-key-lime-pie/	4.8	525.0	20.0	25.0	Ground toasted almonds spike the crust of this delicious Key lime pie.	0.66666668653488 cup toasted slivered almonds, 1 cup graham cracker crumbs, 0.25 cup white sugar, 1 pinch salt, 0.25 cup butter, melted, 1 (14 ounce) can sweetened condensed milk, 0.75 cup cold heavy cream, 4 large egg yolks, 0.5 teaspoon grated lime zest, 0.5 cup Key lime juice	Preheat the oven to 350 degrees F (175 degrees C)., Make crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate., Bake in the preheated oven until crust is golden brown, 10 to 13 minutes., While crust is baking, make filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust., Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.	456 kcal	47 g	165 mg	1 g	9 g	13 g	177 mg	37 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime Pie VI	https://www.allrecipes.com/recipe/12528/key-lime-pie-vi/	4.2	0.0	NaN	NaN	A Key Lime Pie made without sweetened condensed milk. It really enhances the flavor of the lime.	1 cup white sugar, 0.25 cup all-purpose flour, 3 tablespoons cornstarch, 0.25 teaspoon salt, 2 cups water, 3 eggs, 1 tablespoon butter, 0.25 cup key lime juice, 1 tablespoon grated lime zest, 1 (9 inch) pie crust, baked, 0.25 teaspoon cream of tartar, 6 tablespoons white sugar	Preheat oven to 425 degrees F (220 degrees C)., Separate the eggs. Beat the egg yolks and set the whites aside., Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened., Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly., Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy., Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.	282 kcal	49 g	74 mg	0 g	4 g	3 g	212 mg	35 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	No Bake Key Lime Pie	https://www.allrecipes.com/recipe/12570/no-bake-key-lime-pie/	3.9	0.0	NaN	NaN	Lemonade is brought to a boil on the stove, with lime gelatin, cream cheese, and whipped topping stirred in. This creamy, citrusy filling is poured into a graham cracker crust and slipped into the fridge or the freezer -your choice.	1 (12 fluid ounce) can frozen lemonade concentrate, 0.5 cup water, 1 (3 ounce) package lime flavored Jell-O® mix, 1 (8 ounce) package cream cheese, softened, 1 (8 ounce) container frozen whipped topping, thawed, 1 (9 inch) pie crust, baked	Heat the lemonade and the water to boiling. Add the gelatin and the cream cheese and blend well., Fold in the non-dairy whipped topping., Pour mixture into the pie shell and chill or freeze. It's a breeze!	405 kcal	50 g	31 mg	0 g	4 g	14 g	242 mg	41 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime Pie VIII	https://www.allrecipes.com/recipe/15787/key-lime-pie-viii/	4.6	140.0	20.0	NaN	Fresh lime juice, oodles of grated lime rind, vanilla pudding, and whipped topping make the difference in this version of key lime pie made with sweetened condensed milk. After two hours in the fridge, it 's ready to wow your guests. Decorate with thinly cut slices of lime and whipped topping.	1 (10 inch) pie crust, baked and cooled, 1 tablespoon grated lime zest, 1 cup fresh lime juice, 1 (14 ounce) can sweetened condensed milk, 1 (3.5 ounce) package instant vanilla pudding mix, 1 (8 ounce) container frozen whipped topping, thawed	In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.	440 kcal	60 g	17 mg	1 g	6 g	11 g	390 mg	43 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Authentic Key Lime Pie	https://www.allrecipes.com/recipe/282852/authentic-key-lime-pie/	5.0	330.0	15.0	15.0	No gimmicks or food coloring, this authentic Key lime pie is plain, simple, and delicious, just like it should be.	2 (14 ounce) cans sweetened condensed milk, 4 jumbo egg yolks, 0.5 cup Key lime juice, 1 (8 inch) graham cracker crust	Preheat the oven to 350 degrees F (175 degrees C)., Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust., Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes., Cool to room temperature, then refrigerate before serving, 5 hours to overnight.	460 kcal	69 g	172 mg	0 g	11 g	8 g	252 mg	62 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Individual No-Bake Key Lime Pies	https://www.allrecipes.com/recipe/284610/individual-no-bake-key-lime-pies/	5.0	150.0	15.0	NaN	Tart, creamy, light, and sweet, these individual no-bake key lime pies are the perfect dessert after a heavy meal or barbecue.	1 cup graham cracker crumbs, 2 tablespoons graham cracker crumbs, 0.33333334326744 cup butter, melted, 0.25 cup white sugar, 1 (14 ounce) can sweetened condensed milk, 1 (8 ounce) container frozen whipped topping, thawed, 0.5 (12 fluid ounce) can frozen limeade concentrate, 1 medium lime, zested, 1 medium lime, sliced	Line a 12-cup muffin tin with paper liners., Combine 1 cup plus 2 tablespoons graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir well until consistency is like slightly wet sand. Press mixture into the prepared muffin cups and refrigerate for 15 minutes., Whisk condensed milk, whipped topping, limeade concentrate, and lime zest in a medium bowl until smooth, thick, and creamy. Fill each muffin cup to the top with lime mixture, reserving any extra for another use. Freeze at least 2 hours or until ready to serve., Garnish with lime slices.	302 kcal	44 g	25 mg	1 g	3 g	9 g	101 mg	39 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime Pie - Low Carb Version	https://www.allrecipes.com/recipe/73386/key-lime-pie-low-carb-version/	3.8	275.0	35.0	NaN	A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.	1 cup ground pecans, 3 tablespoons butter, melted, 2 (1 gram) packets Splenda® no calorie sweetener, 0.5 teaspoon coconut extract, 0.5 cup heavy cream, 2 (1 gram) packets Splenda® no calorie sweetener, 1 (.6 ounce) package sugar-free lime-flavor Jell-O®, 0.33333334326744 cup boiling water, 0.33333334326744 cup cold water, 2 (8 ounce) packages cream cheese, cut into pieces and softened, 0.5 teaspoon coconut extract, 2 tablespoons ground pecans	In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm., In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside., In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.	415 kcal	5 g	93 mg	2 g	7 g	20 g	268 mg	1 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime Bars	https://www.allrecipes.com/recipe/282850/key-lime-bars/	5.0	130.0	25.0	45.0	Satisfy your next craving for Key lime pie with a batch of these dessert bars and enjoy a crisp, buttery crunch with a sour lime custard in every bite.	6 tablespoons unsalted butter, softened, 1 cup all-purpose flour, 0.25 cup firmly packed light brown sugar, 0.25 teaspoon salt, 2 medium limes, zested and juiced, 3 tablespoons Key lime juice, 0.75 cup white sugar, 2 large eggs, 2 tablespoons all-purpose flour, 0.25 teaspoon double-acting baking powder, 1 drop green food coloring, 1 tablespoon confectioners' sugar, or to taste	Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with aluminum foil, then brush with melted butter. Place pan in the freezer until needed., Cream butter for crust in a bowl with an electric mixer. Beat in flour, brown sugar, and salt. If mixture does not hold together, knead it on a work surface. Place mounds of the mixture in the cold baking pan; press with your fingers to smooth it into a firm layer on the bottom., Bake in the preheated oven until lightly colored, about 18 minutes., While the crust is baking, prepare lime layer: pour 2 tablespoons regular lime juice into a small bowl. Discard any extra, or reserve for another use. Add lime zest and Key lime juice; mix to combine., Combine sugar, eggs, flour, and baking powder in a bowl; beat with an electric mixer at high speed for 1 minute. Stir in lime zest-juice mixture and food coloring., Remove crust from the oven and immediately pour lime mixture over top. Return to the oven and bake until top is light colored and custardy, 25 to 30 minutes. Remove from the oven and let cool, about 30 minutes. Move to the freezer and chill for 30 minutes., Remove from the pan and cut into 16 squares. Sprinkle confectioners' sugar on top.	134 kcal	21 g	35 mg	1 g	2 g	3 g	55 mg	13 g	5 g	0 g	16 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime Pie IV	https://www.allrecipes.com/recipe/12385/key-lime-pie-iv/	4.3	0.0	NaN	NaN	This easy-to-make and refreshing key lime pie has only three ingredients: lime juice, lemon juice and sweetened condensed milk. When the juices are added to the milk everything thickens. This lovely filling is poured into a prepared crust and chilled.	1 (14 ounce) can sweetened condensed milk, 4 tablespoons fresh lime juice, 4 tablespoons lemon juice, 3 drops green food coloring, 1 cup heavy whipping cream, 1 (9 inch) pie shell, baked	Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken., Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.	382 kcal	40 g	57 mg	0 g	6 g	12 g	196 mg	27 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Frozen Key Lime Pie	https://www.allrecipes.com/recipe/24116/frozen-key-lime-pie/	4.7	240.0	10.0	NaN	A light and refreshing frozen pie flavored with key lime juice. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.	4 egg yolks, 1 (5 ounce) can sweetened condensed milk, 0.25 cup key lime juice, 4 egg whites, 0.25 cup white sugar, 0.25 teaspoon cream of tartar, 1 (9 inch) prepared graham cracker crust	In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites., In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form., Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.	247 kcal	34 g	108 mg	0 g	6 g	3 g	204 mg	26 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime and Raspberry Pies in Jars	https://www.allrecipes.com/recipe/254339/key-lime-and-raspberry-pies-in-jars/	4.3	42.0	20.0	22.0	These quick and easy pies in a jar are made with refreshing key lime and topped with fresh raspberries to create a perfect portable dessert.	12 graham crackers, 2 tablespoons white sugar, 6 tablespoons unsalted butter, melted, 6 half pint canning jars, 1 (14 ounce) can sweetened condensed milk, 4 egg yolks, 0.5 cup fresh lime juice, 1 tablespoon grated lime zest, divided, 0.5 cup heavy whipping cream, 1 teaspoon white sugar, 1 cup fresh raspberries	Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper., Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined., Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan., Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool., Reduce oven temperature to 350 degrees F (175 degrees C)., Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars., Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble., Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks., Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.	509 kcal	56 g	217 mg	2 g	9 g	17 g	183 mg	46 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Gluten-Free Key Lime Pie	https://www.allrecipes.com/recipe/285165/gluten-free-key-lime-pie/	NaN	245.0	20.0	25.0	Topped with homemade whipped cream and tart lime slices, this gluten-free Key lime pie is a quick and easy dessert with Florida vibes.	2 cups gluten-free graham cracker crumbs, 0.5 cup unsalted butter, melted, 0.25 cup white sugar, 1 (14 ounce) can sweetened condensed milk, 3 large egg yolks, 0.5 cup Key lime juice, 0.5 cup heavy cream, 1 tablespoon white sugar, 1 medium Key lime, sliced	Preheat the oven to 350 degrees F (175 degrees C)., Mix graham cracker crumbs, melted butter, and sugar for crust in a bowl until combined. Press into the bottom of a 9-inch pie pan., Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool; leave oven on., Whisk condensed milk and egg yolks together in a large bowl until combined. Gently stir in Key lime juice, being careful not to overstir and create bubbles. Pour into the cooled crust., Return pie to the oven and bake until the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 15 minutes. Remove from the oven and set on a wire rack. Allow to cool at room temperature for about 1 hour. Refrigerate until completely chilled, at least 2 hours., Just before serving, beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until medium peaks form. Dollop cream on top of the chilled pie and garnish with lime slices.	459 kcal	52 g	144 mg	2 g	6 g	17 g	222 mg	35 g	27 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Easy Key Lime Pie II	https://www.allrecipes.com/recipe/15830/easy-key-lime-pie-ii/	4.5	0.0	NaN	NaN	This recipe has egg whites folded into the basic recipe which makes it light and airy. And the lime zest gives this creamy, refreshing pie a little extra lime-oomph!	1 (9 inch) prepared graham cracker crust, 3 eggs, separated, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon grated lime zest, 0.33333298563957 cup fresh lime juice, 1 cup frozen whipped topping, thawed	Preheat oven to 250 degrees F (125 degrees C)., In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside., In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust., Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.	364 kcal	49 g	86 mg	1 g	8 g	7 g	262 mg	41 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	5-Ingredient Key Lime Pie	https://www.allrecipes.com/recipe/282848/5-ingredient-key-lime-pie/	NaN	50.0	15.0	20.0	With a buttery crushed graham cracker crust and a lime custard filling, this recipe for a 5-ingredient Key lime pie is one you'll want to try.	0.33333334326744 (14.4 ounce) package graham crackers, broken into quarters, 0.5 cup unsalted butter, melted, 1 (14 ounce) can sweetened condensed milk, 3 large egg yolks, 0.5 cup Key lime juice	Preheat the oven to 350 degrees F (175 degrees C)., Process graham crackers in a food processor; the finer the crumbs, the more the crust will stick together. Transfer to a bowl and mix with melted butter. Press and mold mixture into a 9-inch pie pan., Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on., While the crust is cooling, combine condensed milk and egg yolks in a bowl; whisk until fully blended and no yolks are visible in the mixture. Slowly pour in Key lime juice while stirring until combined. Pour into the cooled crust., Return to the oven and bake until filling is firm to the touch and only slightly jiggly in the center, 10 to 15 minutes. Cool to room temperature before serving.	355 kcal	41 g	124 mg	1 g	6 g	11 g	170 mg	32 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Key Lime and Pretzel Pie	https://www.allrecipes.com/recipe/19872/key-lime-and-pretzel-pie/	4.5	1440.0	15.0	7.0	Key lime juice mixed with sweetened condensed milk is set up in a pretzel crust and decorated with whipped topping.	0.33300000429153 cup butter, 3 tablespoons white sugar, 1.25 cups crushed pretzels, 0.25 cup key lime juice, 1 (14 ounce) can sweetened condensed milk, 1 cup frozen whipped topping, thawed	Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling., In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight., When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.	319 kcal	44 g	37 mg	1 g	5 g	9 g	342 mg	32 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Authentic Key Lime Pie with Whipped Cream	https://www.allrecipes.com/recipe/282851/authentic-key-lime-pie-with-whipped-cream/	NaN	205.0	30.0	25.0	Freshly squeezed Key lime juice and zest add tart flavor to this authentic Key lime pie served with a whipped cream topping.	7 tablespoons unsalted butter, melted, 2 cups graham cracker crumbs, 0.25 cup white sugar, 0.25 teaspoon sea salt, 1 pound Key limes, 3 large egg yolks, 1 (14 ounce) can sweetened condensed milk, 1 cup heavy cream, 1.5 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., Put melted butter in a large mixing bowl and add graham cracker crumbs, sugar, and salt; mix until combined. Transfer to a 9-inch pie plate and pat with your fingers on the bottom and up the sides to make the crust., Bake in the preheated oven until very lightly browned, about 10 minutes. Remove from the oven and let cool while you prepare the filling. Leave the oven on., Zest limes until you have 1 1/2 tablespoons for the filling plus some to sprinkle on top of the pie; set aside. Juice all limes; you should have 3/4 cup juice., Combine egg yolks and 1 1/2 tablespoons lime zest in a large mixing bowl with an electric mixer until thick. Add condensed milk and mix until thickened, about 3 minutes. Add lime juice and mix until combined. Pour filling into the cooled crust., Bake in the oven until filling has risen slightly and is mostly set but still slightly jiggly in the center, about 15 minutes., Remove from the oven and let cool for 30 minutes at room temperature. Transfer to the refrigerator and let cool for at least 2 more hours., Mix heavy cream and sugar with an electric mixer until stiff peaks form. Spread on top of the pie and sprinkle with reserved lime zest.	508 kcal	58 g	161 mg	2 g	7 g	17 g	261 mg	43 g	29 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Breezy Key Lime Pie with Strawberry Rhubarb Glaze	https://www.allrecipes.com/recipe/216989/breezy-key-lime-pie-with-strawberry-rhubarb-glaze/	4.7	545.0	20.0	35.0	A pretty pale yellow and red cream pie combines the tangy flavors of Key lime with a bright strawberry-rhubarb glaze. It needs time to chill and set, so it's the perfect make-ahead dessert. The simple vanilla wafer crust couldn't be easier.	3 cups vanilla wafer crumbs, 3 tablespoons butter, softened, 2 (14 ounce) cans sweetened condensed milk, 1 cup fresh Key lime juice, 6 egg yolks, 1 teaspoon vanilla extract, 1 teaspoon Key lime zest, 2 stalks fresh rhubarb, diced, 2 cups chopped fresh strawberries, 1 cup white sugar, 0.5 cup water, 2 teaspoons powdered fruit pectin	Preheat oven to 350 degrees F (175 degrees C)., Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish., Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust., Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate., Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.	834 kcal	133 g	198 mg	3 g	13 g	13 g	370 mg	81 g	29 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Coconut-Key Lime Pie	https://www.allrecipes.com/recipe/285163/coconut-key-lime-pie/	NaN	220.0	20.0	20.0	A golden brown meringue tops this smooth and creamy coconut-Key lime pie which is sure to become a staple at family gatherings.	3 large eggs, separated, divided, 1 tablespoon grated lime zest, 1 (14 ounce) can sweetened condensed milk, 0.75 cup cream of coconut, 0.66666668653488 cup fresh lime juice, 1 teaspoon vanilla extract, 0.25 teaspoon ground nutmeg, 1 (9 inch) prepared graham cracker crust, 0.25 cup white sugar, 0.25 teaspoon cream of tartar	Preheat the oven to 325 degrees F (165 degrees C)., Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust., Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours., Set an oven rack about 6 inches from the heat source and preheat the oven's broiler., Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls., Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.	444 kcal	67 g	86 mg	1 g	8 g	8 g	268 mg	57 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Key Lime Pie	Coconut-Crusted Key Lime and White Chocolate Mousse Pie	https://www.allrecipes.com/recipe/285162/coconut-crusted-key-lime-and-white-chocolate-mousse-pie/	NaN	800.0	30.0	20.0	Rich white chocolate, tart Key lime, and nutty coconut are a tasty trio of flavors in this coconut-crusted mousse pie that's fancy enough for any special occasion.	1 teaspoon shortening, 0.5 cup white sugar, 0.5 cup unsalted butter, at room temperature, 1 cup all-purpose flour, 1 teaspoon Key lime zest, 1 teaspoon vanilla extract, 0.25 cup finely shredded coconut, 1 (14 ounce) can nonfat sweetened condensed milk, 1 (8 ounce) container nonfat sour cream, 0.5 cup freshly squeezed lime juice, or more to taste, 2 medium Key limes, juiced, 3 tablespoons coconut cream, or more to taste, 0.5 (11 ounce) package white chocolate chips, 10 drops green food coloring, 8 ounces fat-free frozen whipped topping, thawed, 3.5 ounces white chocolate	Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of a 9 1/2-inch glass pie pan with shortening., Beat sugar and butter for crust in a bowl on medium speed until smooth. Beat in flour, lime zest, and vanilla extract on low speed just until crumbly. Press evenly into the bottom of the prepared pan., Bake in the preheated oven until light golden brown, 13 to 16 minutes. Remove to a wire rack and let cool completely, about 30 minutes., While the crust is cooling, grind shredded coconut in a food processor into a coarse powder., Spread coconut powder thinly over the cooled crust., Prepare filling: Whip condensed milk, sour cream, lime and Key lime juices, and coconut cream in a medium bowl on low to medium speed until smooth. Add more lime juice or coconut cream to taste; it should be quite sour but not bitter., Melt white chocolate chips in a microwave-safe bowl in 15-second increments just until soft. Mash with a spoon, then quickly add to the filling mixture and whip immediately on high speed to evenly distribute. Whip in food coloring on low speed, then gently fold in whipped topping., Pour filling into the pie pan. Cover and refrigerate until filling is fully set, at least 12 hours., Remove from the refrigerator. Shave white chocolate with a vegetable peeler over the pie to decorate. Serve immediately or refrigerate until serving.	526 kcal	73 g	39 mg	1 g	8 g	13 g	124 mg	60 g	21 g	0 g	10 servings	1 9 1/2-inch pie	NaN
Africa	NaN	Grapefruit Recipes	Grapefruit Marmalade	https://www.allrecipes.com/recipe/272814/grapefruit-marmalade/	4.3	1495.0	20.0	35.0	Ruby red grapefruit and sugar is all you need to have a slightly bitter, sweet, and tangy marmalade. Try this on toast or in any recipe calling requiring orange jam or marmalade.	4 ruby red grapefruits, 3 cups white sugar	Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water., Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife., Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds., Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon., Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes., Remove the marmalade from the heat when the freezer sample meets your desired consistency., Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly., Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes., Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.	276 kcal	71 g	NaN	2 g	1 g	NaN	NaN	67 g	0 g	0 g	10 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	DIY Finnish Lonkero (a.k.a. Long Drink)	https://www.allrecipes.com/recipe/245540/diy-finnish-lonkero-aka-long-drink/	4.5	5.0	5.0	NaN	This copycat recipe incorporates grapefruit juice, citrus, and gin for a refreshing cocktail fashioned after the Finnish lonkero.	4 ice cubes, 2 tablespoons gin, or to taste, 0.66666668653488 cup grapefruit juice, or to taste, 1 tablespoon lemon juice, 1 tablespoon lime juice, 1 cup club soda	Place ice cubes in a cocktail glass. Pour gin over ice cubes; add grapefruit juice, lemon juice, and lime juice. Top with club soda and stir gently.	145 kcal	18 g	NaN	0 g	1 g	NaN	13 mg	1 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Grapefruit Recipes	Easy Candied Grapefruit Peel	https://www.allrecipes.com/recipe/278495/easy-candied-grapefruit-peel/	4.0	175.0	30.0	85.0	Delightfully bittersweet and festive-looking, this easy candied grapefruit peel is great on its own, or used in a variety of recipes.	4 medium grapefruit, 2.75 cups white sugar, divided	Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point., Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain., Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour., Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.	79 kcal	20 g	NaN	0 g	0 g	NaN	NaN	20 g	NaN	0 g	32 servings	5 1/2 dozen	NaN
Africa	NaN	Grapefruit Recipes	Fresh Grapefruit Juice Smoothie	https://www.allrecipes.com/recipe/143205/fresh-grapefruit-juice-smoothie/	4.2	15.0	15.0	NaN	Whip up this tangy-sweet smoothie in minutes using freshly squeezed red grapefruit juice, strawberries, bananas, yogurt, and honey for a refreshing drink.	1.3333333730698 cups fresh red grapefruit juice, 8 large strawberries, 2 medium bananas, sliced, 1 (8 ounce) container strawberry-banana yogurt, 2 tablespoons honey, 1 cup crushed ice	Place the grapefruit juice, strawberries, bananas, yogurt, honey, and ice into a blender. Cover, and blend until smooth.	361 kcal	85 g	5 mg	5 g	7 g	1 g	74 mg	52 g	2 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Sparkling Grapefruit Pie	https://www.allrecipes.com/recipe/12530/sparkling-grapefruit-pie/	4.2	1710.0	20.0	10.0	Fresh grapefruit sections are arranged in the bottom of a baked pie shell and topped with a gelatin mixture for a refreshing tart-sweet pie. Serve with whipped cream.	1 (9 inch) pie crust, baked, 4 pink grapefruit, 0.5 cup white sugar, 1 tablespoon cornstarch, 0.75 cup grapefruit juice, 1 (3 ounce) package strawberry flavored Jell-O®	Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.), Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly., Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.	235 kcal	46 g	NaN	2 g	3 g	2 g	145 mg	31 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Broiled Grapefruit	https://www.allrecipes.com/recipe/87817/broiled-grapefruit/	4.1	18.0	15.0	3.0	Sweeten up your morning with this nifty way to prepare grapefruit! This is the only way my mother could convince me to eat my grapefruit, and I still eat it this way.	4 grapefruit, 1 tablespoon ground cinnamon, 1 tablespoon white sugar, 4 teaspoons butter	Preheat your oven's broiler., Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time., Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet., Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.	86 kcal	17 g	5 mg	3 g	1 g	1 g	15 mg	13 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Lauren's Grapefruit Margaritas	https://www.allrecipes.com/recipe/217011/laurens-grapefruit-margaritas/	4.9	10.0	10.0	NaN	Grapefruit and lime are the perfect refreshing combination for this margarita. Fresh juices taste so much better than store-bought.	1 cup fresh grapefruit juice, 1 cup fresh lime juice, 0.5 cup triple sec, 0.5 cup tequila, 1 tablespoon agave syrup, 1 cup ice cubes, 1 tablespoon pomegranate seeds	Stir together the grapefruit juice, lime juice, triple sec, tequila, and agave syrup in a pitcher, and mix with ice cubes. Strain the cocktail into 4 margarita glasses; garnish each cocktail with a few pomegranate seeds.	235 kcal	29 g	NaN	1 g	1 g	NaN	6 mg	18 g	0 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Pink Grapefruit Sorbet	https://www.allrecipes.com/recipe/87387/pink-grapefruit-sorbet/	4.4	95.0	30.0	5.0	This grapefruit sorbet is a delightfully fresh, crisp ending to a meal or after a fish course to cleanse the palate. Garnish with small mint leaves or any small green herb leaf.	3 large pink or red grapefruit, scrubbed, 4 cups water, 1 cup white sugar, 0.25 cup light corn syrup, 1 dash red food coloring	Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel., Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.), Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.	116 kcal	30 g	NaN	1 g	0 g	NaN	8 mg	25 g	0 g	0 g	10 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Fresh Grapefruit Cake	https://www.allrecipes.com/recipe/26028/fresh-grapefruit-cake/	3.4	55.0	20.0	25.0	When citrus is at its peak flavor in Florida, I pull out this grapefruit cake recipe. The tangy fruit adds a refreshing flavor to each bite.	3 cups sifted cake flour, 2.5 teaspoons baking powder, 0.5 teaspoon salt, 1.75 cups white sugar, 0.66666668653488 cup butter, softened, 2 large eggs, 1.5 teaspoons vanilla extract, 1 teaspoon grated grapefruit zest, 0.75 cup milk, 0.5 cup fresh grapefruit juice	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) pans., Sift together flour, baking powder and salt in a medium bowl. Set aside., Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla and grapefruit zest. Add flour mixture alternately with milk and grapefruit juice, beating briefly after each addition. Pour batter into the prepared pans., Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.	358 kcal	59 g	59 mg	1 g	5 g	7 g	263 mg	30 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Air Fryer Broiled Grapefruit	https://www.allrecipes.com/recipe/280075/air-fryer-broiled-grapefruit/	5.0	16.0	10.0	6.0	This warm and juicy grapefruit cooked in the air fryer has a buttery sweet topping and is the perfect accompaniment to your Sunday brunch.	1 red grapefruit, refrigerated, 1 tablespoon softened butter, 1 tablespoon brown sugar, 2 teaspoons brown sugar, aluminum foil, 0.5 teaspoon ground cinnamon	Preheat the air fryer to 400 degrees F (200 degrees C)., Cut grapefruit in half crosswise and slice a thin sliver off the bottom of each half if the fruit isn't sitting flat. Use a sharp paring knife to cut around outside edge of grapefruit and between each segment to make fruit easier to eat once cooked., Combine softened butter and 1 tablespoon brown sugar in a small bowl. Spread mixture over each grapefruit half. Sprinkle with remaining brown sugar., Cut aluminum foil into two 5-inch squares and place each grapefruit half on one square; fold up the edges of the foil to catch any juices. Set in the air fryer basket., Broil in the air fryer until sugar mixture is bubbling, 6 to 7 minutes. Sprinkle fruit with cinnamon before serving.	150 kcal	26 g	15 mg	2 g	1 g	4 g	44 mg	20 g	6 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Salty Dog I	https://www.allrecipes.com/recipe/22227/salty-dog-i/	4.7	1.0	1.0	NaN	A salty cocktail made with vodka, grapefruit juice and salt.	5 fluid ounces grapefruit juice, 0.25 teaspoon salt, 1 (1.5 fluid ounce) jigger vodka	Fill a highball glass with ice then pour in grapefruit juice, salt and vodka. Mix well and serve.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Grapefruit Recipes	NaN	https://www.allrecipes.com/gallery/grapefruit-salad-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Grapefruit Recipes	NaN	https://www.allrecipes.com/gallery/grapefruit-cocktails/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Grapefruit Recipes	Grapefruit Chicken	https://www.allrecipes.com/recipe/217015/grapefruit-chicken/	4.8	70.0	10.0	60.0	Squeezing fresh grapefruit over the bird before roasting makes such a nice, easy variation on your roast chicken dinner.	1 (3 pound) whole chicken, rinsed and patted dry, 1 grapefruit, cut in half, 1 tablespoon olive oil, 0.5 teaspoon seasoned salt	Preheat oven to 400 degrees F (200 degrees C)., Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil., Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.	325 kcal	5 g	97 mg	1 g	31 g	5 g	170 mg	4 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Heather's Rosemary Citrus Cornish Hens	https://www.allrecipes.com/recipe/215982/heathers-rosemary-citrus-cornish-hens/	4.3	320.0	20.0	110.0	Cornish game hens are brined and stuffed with herbs, grapefruit, orange, lemon, and lime pieces. The fruit infuses the meat with flavor as the hens roast.	4.5 cups vegetable broth, 4.5 cups water, 1 tablespoon whole allspice berries, 1 tablespoon whole black peppercorns, 1 cup kosher salt, 4 Cornish game hens, 1 grapefruit, cut into quarters, 1 juicy orange, cut into quarters, 1 lemon, cut into quarters, 1 lime, cut into quarters, 1 sprig fresh rosemary, or to taste, chopped, 1 sprig fresh thyme, or to taste, chopped, 0.25 cup water, 0.25 cup olive oil, salt and ground black pepper to taste	Bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat, and set aside to cool. When the brine is cool, place the Cornish hens into the brine and refrigerate for 2 to 3 hours., Preheat oven to 350 degrees F (175 degrees C). Remove the game hens from the brine, and pat dry. Discard the brine., Place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on High for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each hen with olive oil, and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up., Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). For extra-crispy skin, turn the oven heat up to 400 degrees F (205 degrees C) for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	8 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Simple Broiled Grapefruit	https://www.allrecipes.com/recipe/215980/simple-broiled-grapefruit/	4.3	10.0	5.0	5.0	Nothing could be easier or more welcoming on a cool morning than a simple broiled grapefruit with brown sugar.	2 grapefruit, cut in half, 6 tablespoons brown sugar	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source., Place grapefruit halves, cut sides up, onto a baking sheet; sprinkle each with about 1 1/2 tablespoon of brown sugar., Broil the grapefruit until the brown sugar has melted and begun to bubble, 3 to 8 minutes. Let cool for a few minutes before eating warm.	137 kcal	35 g	NaN	2 g	1 g	NaN	6 mg	31 g	NaN	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Grilled Grapefruit Paloma Cocktail	https://www.allrecipes.com/recipe/254449/grilled-grapefruit-paloma-cocktail/	5.0	25.0	20.0	5.0	Grilled grapefruit and lime give these Paloma tequila cocktails a subtle smoky edge that'll be a unique addition to your summer drink list.	2 limes, 0.25 cup white sugar, 1 red grapefruit, halved widthwise, 0.25 cup kosher salt, 1 cup ice cubes, or as needed, 4 fluid ounces tequila, 2 tablespoons simple syrup, or to taste, 4 fluid ounces club soda	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Cut limes in half widthwise. Cut 1 half into 3 wheels., Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly., Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool., Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice., Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels.	344 kcal	56 g	NaN	4 g	2 g	NaN	11390 mg	37 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Grapefruit Curd	https://www.allrecipes.com/recipe/278682/grapefruit-curd/	4.0	35.0	15.0	20.0	The flavor of grapefruit curd is buttery and bright with a good balance of tang and sweetness. It will last about 1 week in the refrigerator or up to 1 month in the freezer.	1 cup freshly squeezed grapefruit juice, strained, 1 medium grapefruit, zested, 0.25 cup white sugar, 3 large egg yolks, 1 large egg, 5 tablespoons unsalted butter, cubed	Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest., Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes., Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd; stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.	113 kcal	10 g	95 mg	0 g	2 g	4 g	10 mg	7 g	8 g	0 g	10 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Honey Orange Marmalade	https://www.allrecipes.com/recipe/247265/honey-orange-marmalade/	1.0	45.0	30.0	15.0	Oranges and grapefruit come together with honey in this quick and easy version of orange marmalade that is perfect for toast and biscuits.	4 oranges - peeled, seeds removed, and white pith removed, 1 grapefruit - peeled, seeds removed, and white pith removed, 1.25 cups white sugar, divided, 3 tablespoons low-sugar pectin, 1 cup orange juice, 1 cup water, 0.75 cup honey	Place oranges and grapefruit in a food processor; pulse 8 times., Transfer fruit to a pot and add 1/4 cup white sugar and pectin; stir in orange juice and water. Bring mixture to a boil; reduce heat and simmer for 8 minutes. Stir honey and remaining 1 cup sugar into marmalade and bring to a full boil for 1 minute., Sterilize the jars and lids in boiling water for at least 5 minutes. Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings., Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes., Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.	44 kcal	11 g	NaN	0 g	0 g	NaN	0 mg	11 g	NaN	0 g	52 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Sunset Rum Punch	https://www.allrecipes.com/recipe/246985/sunset-rum-punch/	4.0	10.0	10.0	NaN	Full of fresh citrus juice, a touch of almond syrup, and plenty of good rum, a mug of this punch is great for watching sunsets with friends.	crushed ice, 1.5 fluid ounces spiced rum (such as Kraken®), 1 fluid ounce freshly squeezed lime juice, 1 fluid ounce freshly squeezed orange juice, 1 fluid ounce freshly squeezed grapefruit juice, 0.75 fluid ounce white rum (such as Captain Morgan™), 0.75 fluid ounce dark rum (such as Myers's®), 0.75 fluid ounce hibiscus syrup, 0.75 fluid ounce almond orgeat syrup (such as Torani®), 1 slice orange, 1 maraschino cherry	Combine crushed ice, spiced rum, lime juice, orange juice, grapefruit juice, white rum, dark rum, hibiscus syrup, and almond syrup in a cocktail shaker. Cover and shake until the outside of the shaker has frosted., Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.	350 kcal	40 g	NaN	1 g	1 g	NaN	6 mg	17 g	0 g	0 g	1 serving	NaN	NaN
Africa	NaN	Grapefruit Recipes	NaN	https://www.allrecipes.com/gallery/grapefruit-desserts/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Grapefruit Recipes	Paradise Island	https://www.allrecipes.com/recipe/32622/paradise-island/	3.9	2.0	2.0	NaN	A very refreshing and tasty tropical drink. It's a blend of coconut rum, orange juice, grapefruit juice and frozen strawberries.	1 cup coconut flavored rum, 0.5 cup orange juice, 0.5 cup grapefruit juice, 2 tablespoons frozen strawberries	In a blender, combine coconut rum, orange juice, grapefruit juice and frozen strawberries. Blend until smooth. Pour into glass and serve., In a cocktail mixer, combine coconut rum, orange juice and grapefruit juice. Mix well and pour into glasses. Garnish with frozen strawberries.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Smoky Irish Wolfhound	https://www.allrecipes.com/recipe/279008/smoky-irish-wolfhound/	5.0	20.0	15.0	5.0	This is a smoky version of a Irish Wolfhound cocktail - the smokiness is nicely balanced out by sweet and spicy ginger beer and the tang from the grapefruit juice	1 ruby red grapefruit, 0.5 teaspoon smoked salt, or to taste, 4 pieces crystallized ginger, divided, ice cubes, or as needed, 3 fluid ounces Irish whiskey, 2 cups crushed ice, or as needed, 2 ounces ginger beer (such as Fever Tree®)	Preheat an outdoor grill for high heat., Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt., Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges., Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds., Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.	193 kcal	23 g	NaN	2 g	1 g	NaN	580 mg	15 g	0 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Citrus-Honey Green Tea	https://www.allrecipes.com/recipe/162897/citrus-honey-green-tea/	4.3	10.0	10.0	NaN	This warm, zesty brew combines freshly squeezed grapefruit or orange juice plus lemon juice, green tea powder, honey and lemon zest for a tasty way to get your daily green tea lift.	1 (2 inch) piece lemon zest, cut into thin slivers, 2 teaspoons boiling water, 2 teaspoons green tea powder, 0.75 cup hot water, 0.5 cup freshly squeezed grapefruit juice, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon honey	Put lemon zest into a large cup or mug. Cover with 2 teaspoons boiling water and let steep for about 3 minutes. Stir in the green tea powder and hot water. Add the grapefruit juice, lemon juice and honey. Mix well and serve.	89 kcal	23 g	NaN	0 g	1 g	NaN	9 mg	7 g	0 g	0 g	1 serving	1 -1/3 cups	NaN
Africa	NaN	Grapefruit Recipes	Grapefruit Smoothie	https://www.allrecipes.com/recipe/237296/grapefruit-smoothie/	4.0	10.0	10.0	NaN	This grapefruit smoothie made with spinach and ginger is a refreshing and energizing way to start the day.	3 grapefruit, peeled and sectioned, 1 cup cold water, 3 ounces fresh spinach, 6 ice cubes, 1 (1/2 inch) piece peeled fresh ginger, 1 teaspoon flax seeds	Blend grapefruit, water, spinach, ice cubes, ginger, and flax seeds in a blender or NutriBullet® until smooth.	202 kcal	47 g	NaN	8 g	5 g	0 g	39 mg	33 g	1 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Warm Winter Citrus Dessert	https://www.allrecipes.com/recipe/215981/warm-winter-citrus-dessert/	4.1	35.0	20.0	5.0	A simple dessert--or breakfast dish--of broiled grapefruit, orange, and pineapple topped with butter and brown sugar.	2 red grapefruit, peeled and sectioned, 2 large oranges, peeled and sectioned, 1 cup fresh pineapple chunks, 0.5 cup packed brown sugar, 2 tablespoons butter, softened	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source., Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit., Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.	279 kcal	58 g	15 mg	5 g	2 g	4 g	49 mg	50 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Holiday Sangria	https://www.allrecipes.com/recipe/269412/holiday-sangria/	5.0	500.0	20.0	NaN	A clove pomander adds a festive touch to this red wine sangria made with brandy, orange liqueur, and fresh citrus.	1 (750 milliliter) bottle Rioja red wine, 0.25 cup brandy, 3 (1.5 fluid ounce) jiggers orange-flavored liqueur (such as Cointreau®), 1 large orange, 1 large grapefruit, 1 large lemon, 1 clove pomander, ice cubes, 1.5 cups lemon seltzer water, 2 limes, sliced	Pour Rioja into a large pitcher. Add brandy and orange liqueur. Cut orange, grapefruit, and lemon into wedges. Squeeze juice into the pitcher. Toss in fruit with rinds. Refrigerate until flavors combine, 8 hours to overnight., Add pomander to the sangria several hours before serving., Strain liquid into chilled glasses of ice. Top with a splash of seltzer. Garnish with lime slices.	287 kcal	34 g	NaN	3 g	1 g	NaN	8 mg	24 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Citrus Walnut Salad	https://www.allrecipes.com/recipe/257076/citrus-walnut-salad/	4.5	30.0	25.0	5.0	This orange and grapefruit citrus salad with tangy feta cheese and toasted walnuts is a bright and fresh addition to a light summer meal.	0.5 cup chopped walnuts, 2 large oranges, zested, 1 pink grapefruit, 1 (5 ounce) bag mixed salad greens, 0.5 cup crumbled feta cheese, 2 tablespoons pomegranate juice, or more as needed, 2 tablespoons white sugar, 1 teaspoon dried parsley, 0.5 teaspoon salt, 0.5 cup vegetable oil	Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet., Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes., Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit., Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit., Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments., Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick., Drizzle dressing over salad.	495 kcal	30 g	17 mg	5 g	7 g	8 g	510 mg	23 g	41 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Grapefruit Vinaigrette	https://www.allrecipes.com/recipe/278490/grapefruit-vinaigrette/	5.0	5.0	5.0	NaN	This lightly sweetened grapefruit vinaigrette is a refreshing dressing for a mixed green salad with fruits and nuts.	0.5 cup freshly squeezed grapefruit juice, 0.25 cup vegetable oil, 1 teaspoon white sugar, 0.5 teaspoon dry mustard, salt and ground black pepper to taste	Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.	92 kcal	3 g	NaN	NaN	0 g	1 g	26 mg	1 g	9 g	0 g	6 servings	3 /4 cup	NaN
Africa	NaN	Grapefruit Recipes	NaN	https://www.allrecipes.com/gallery/savory-grapefruit-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Grapefruit Recipes	Sweet and Spicy Salmon with Grapefruit Salsa	https://www.allrecipes.com/recipe/236475/sweet-and-spicy-salmon-with-grapefruit-salsa/	4.3	35.0	20.0	15.0	Moist salmon with a sweet but savory rub that is perfectly complemented by the fresh, tart grapefruit salsa.	1.5 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 0.25 teaspoon salt, 0.25 teaspoon oregano, 0.25 teaspoon thyme, 0.25 teaspoon finely ground black pepper, 0.125 teaspoon cayenne pepper, 1.5 teaspoons brown sugar, 1 pound salmon fillet, 2 teaspoons Mazola® Corn Oil, 2 cups grapefruit sections, 0.33333334326744 cup chopped green onion, 0.25 cup chopped red bell pepper, 0.25 cup chopped fresh cilantro, 1 jalapeno pepper, diced	Preheat oven to 375 degrees F., Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl., Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides., Bake for 15 to 20 minutes, until fish flakes easily., Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.	248 kcal	16 g	50 mg	2 g	26 g	2 g	199 mg	14 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Grapefruit Tea Cookies	https://www.allrecipes.com/recipe/217014/grapefruit-tea-cookies/	4.2	90.0	15.0	15.0	A delicate little tea cookie isn't too sweet because it has the grown-up zing of grapefruit. There's a lightly sweet grapefruit glaze, too.	1.75 cups all-purpose flour, 1 teaspoon baking soda, 0.25 teaspoon salt, 1.5 teaspoons grapefruit juice, 0.5 cup milk, 0.5 cup unsalted butter, softened, 0.75 cup white sugar, 1 egg, 1 teaspoon grated grapefruit zest, 0.75 cup white sugar, 0.25 cup grapefruit juice	Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl., Mix 1 1/2 teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. In a large bowl, mash the butter with 3/4 cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined. Beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. Drop by teaspoons onto ungreased baking sheets, about 2 inches apart., Bake in the preheated oven until set and very lightly browned, 12 to 14 minutes. Cool on racks., Make glaze by mixing 3/4 cup sugar with 1/4 cup grapefruit juice. Brush glaze onto cooled cookies; let stand until glaze is set.	98 kcal	16 g	15 mg	0 g	1 g	2 g	66 mg	10 g	3 g	0 g	30 servings	2 1/2 dozen	NaN
Africa	NaN	Grapefruit Recipes	Thai-Style Grapefruit and Prawns	https://www.allrecipes.com/recipe/214623/thai-style-grapefruit-and-prawn/	4.0	30.0	25.0	5.0	A refreshingly spicy grapefruit and shrimp salad with Thai-inspired flavors.	1 pound uncooked medium shrimp, peeled and deveined, 2 large grapefruit, peeled and sectioned, 1 small red onion, thinly sliced, 1 large avocado, peeled and cut into 1/2-inch dice, 2 tablespoons lime juice, 2 tablespoons Thai fish sauce, 1 fresh red chile pepper, finely chopped, 0.125 teaspoon brown sugar, 1 tablespoon chopped fresh cilantro	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shrimp, and return to a boil. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. Drain and set aside to cool., Combine the grapefruit, onion, avocado, lime juice, fish sauce, chile pepper, and brown sugar in a large bowl. Top grapefruit salad with cooked shrimp, and sprinkle with chopped cilantro.	311 kcal	26 g	173 mg	7 g	26 g	2 g	722 mg	13 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	NaN	https://www.allrecipes.com/article/different-types-of-grapefruit/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Grapefruit Recipes	Avocado and Grapefruit Salad with Mint-Dill Vinaigrette	https://www.allrecipes.com/recipe/275400/avocado-and-grapefruit-salad-with-mint-dill-vinaigrette/	NaN	80.0	20.0	NaN	This avocado and grapefruit salad is just as delicious as it is beautiful with its fresh mint-dill vinaigrette and the addition of tangy hibiscus salt.	1 large grapefruit, peeled and sectioned, 6 mint leaves, 0.5 sprig fresh dill, stemmed, 0.5 teaspoon Chinese rice vinegar, 1.5 tablespoons avocado oil, 1 large ripe avocado, cut into 1-inch pieces, 0.25 cup Belgian endive, thinly sliced, 2 teaspoons minced fresh jalapeno pepper, 0.25 teaspoon coarse ground black pepper, 0.125 teaspoon hibiscus salt	Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette., Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.	383 kcal	28 g	NaN	12 g	4 g	4 g	122 mg	12 g	31 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Arugula Salad with Avocado Citrus Vinaigrette	https://www.allrecipes.com/recipe/217007/arugula-salad-with-avocado-citrus-vinaigrette/	4.2	20.0	20.0	NaN	Here's a beautiful salad for that winter-into-spring season when the baby arugula leaves are so tender. A homemade avocado-citrus vinaigrette tops this flavorful salad, which contains Greek-style olives and shaved Parmesan cheese.	1 avocado - peeled, pitted and diced, 0.25 cup chopped red onion, 2 tablespoons fresh lime juice, 2 tablespoons grapefruit juice, 2 tablespoons rice wine vinegar, 0.5 teaspoon ground black pepper, 0.5 teaspoon sea salt, 0.25 cup olive oil, 1 tablespoon honey, 3 tablespoons chopped cilantro, 1 leaf fresh mint, chopped, 1 leaf fresh basil, chopped, 2.5 cups baby arugula leaves, 2 ounces kalamata olives, pitted and halved, 2 ounces cherry tomatoes, halved, 2 tablespoons freshly shaved Parmesan cheese, or to taste	Place the avocado, red onion, lime juice, grapefruit juice, rice wine vinegar, black pepper, and sea salt in a blender, and process until smooth, about 30 seconds. While the blender is running, drizzle in the olive oil; add honey, cilantro, mint, and basil leaves, and process for a few more seconds to leave the herbs visible as small flecks., Toss the arugula, kalamata olives, and cherry tomatoes in a salad bowl; sprinkle with shaved Parmesan cheese. Pour vinaigrette over the salad, and toss to serve.	282 kcal	14 g	2 mg	4 g	3 g	4 g	501 mg	6 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Negroni Bars	https://www.allrecipes.com/recipe/270601/negroni-bars/	NaN	140.0	15.0	45.0	Spiked with gin, vermouth, and orange bitters, these sweet-salty cookie bars will remind you of negroni cocktails.	2 cups finely crushed pretzels, 0.33333334326744 cup dark brown sugar, 0.25 cup dry milk powder, 12 tablespoons salted butter, melted, 3 cups white sugar, 6 large eggs, at room temperature, 1 cup all-purpose flour, 1 grapefruit, zested, 0.5 cup orange juice, 0.25 cup grapefruit juice, 0.25 cup bitter orange aperitif (such as Campari®), 2 tablespoons gin, 2 tablespoons red vermouth, 1 cup freeze-dried strawberries	Preheat the oven to 325 degrees F (165 degrees C). Grease and line a 9x13-inch baking pan., Combine crushed pretzels, brown sugar, and milk powder in a medium mixing bowl. Add butter to the bowl and toss to combine. Press the pretzel mixture into the bottom of the prepared pan., Bake in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack to cool. Increase oven temperature to 350 degrees F (175 degrees C)., Whisk sugar, eggs, flour, and grapefruit zest together in a large bowl. Whisk in orange juice, grapefruit juice, orange aperitif, gin, and vermouth. Pour over the pretzel crust., Bake in the preheated oven until filling is set, 30 to 35 minutes. Cover with foil if filling starts browning too quickly. Cool completely on a wire rack, 20 to 30 minutes. Refrigerate until firm, about 1 hour., Pulse freeze-dried strawberries in a food processor until finely ground. Use a fine-mesh strainer to dust strawberry powder over the filling. Cut into 24 bars and serve.	255 kcal	44 g	62 mg	2 g	4 g	4 g	187 mg	29 g	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Citrus Jell-O® Salad	https://www.allrecipes.com/recipe/229394/citrus-jell-o-salad/	5.0	255.0	15.0	NaN	A refreshing citrus gelatin salad contains canned red grapefruit and mandarin oranges and is topped with a sweet, tangy mayonnaise dressing.	1 (6 ounce) package orange flavored Jell-O® mix, 2 cups boiling water, 1 cup cold water, 1 cup orange juice, 1 (15 ounce) can red grapefruit, drained, 1 (11 ounce) can mandarin oranges, drained, 1 (8 ounce) container frozen non-dairy whipped topping, thawed, 1 (8 ounce) jar mayonnaise	Dissolve orange gelatin in boiling water in a large bowl, stirring for about 3 minutes; mix cold water and orange juice into gelatin. Pour gelatin mixture into a glass serving dish. Stir red grapefruit and mandarin oranges into mixture and refrigerate until set, about 4 hours., Whisk topping and mayonnaise in a bowl until smoothly combined; serve gelatin salad with a spoonful of dressing over each portion.	417 kcal	37 g	11 mg	1 g	3 g	10 g	251 mg	36 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Citrus Spinach Salad with Feta and Cranberry Dressing	https://www.allrecipes.com/recipe/278491/citrus-spinach-salad-with-feta-and-cranberry-dressing/	NaN	25.0	20.0	5.0	Grapefruit and orange shine in this citrus and spinach salad topped with feta cheese, toasted walnuts, and a sweet and savory cranberry dressing.	0.5 cup coarsely chopped walnuts, 1 orange, 2 pink grapefruit, 1 (5 ounce) package baby spinach leaves, 0.5 cup crumbled feta cheese, 2 tablespoons cranberry juice, or as needed, 0.5 cup olive oil, 2 tablespoons turbinado sugar (such as Sugar in the Raw®), 1 teaspoon dried parsley, 0.5 teaspoon kosher salt	Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet., Toast in the preheated oven until golden and fragrant, 4 to 5 minutes. Remove and set aside., Zest orange and reserve. Slice the tops and bottoms of grapefruit and cut along the curves, top-down, to remove skins and piths. Repeat with orange. Cut fruits into segments on a plate or shallow bowl, cutting from connective membranes and catching any extra juices (save juices for dressing). Squeeze segments lightly for extra juice., Combine toasted walnuts, spinach, feta cheese, and grapefruit and orange slices in a large mixing bowl., Pour grapefruit and orange juices into a measuring cup and add enough cranberry juice to reach 1/3 cup. Whisk in olive oil, turbinado sugar, 1 teaspoon reserved orange zest, parsley, and kosher salt until dressing is thickened. Drizzle over salad. Garnish with any remaining orange zest.	491 kcal	28 g	17 mg	4 g	7 g	8 g	479 mg	21 g	41 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Avocado-Citrus Salad with Swiss Chard	https://www.allrecipes.com/recipe/264828/avocado-citrus-salad-with-swiss-chard/	4.0	30.0	30.0	NaN	Swiss chard and mixed greens topped with citrus fruit, avocado, red onion, and cashews and drizzled with a citrus vinaigrette.	2 oranges, 1 grapefruit, 2 clementines, 0.33333334326744 cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon honey, 0.5 teaspoon Dijon mustard, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 1 (5 ounce) package mixed salad greens, 3 cups Swiss chard, thinly sliced, 0.5 cup very thinly sliced red onion, 2 avocados - peeled, pitted, and diced, 0.5 cup roasted and salted cashews, coarsely chopped	Using a sharp knife, remove all of the peel and pith from the citrus fruit. To section each fruit, cut between the membrane and flesh of each fruit and remove the flesh. You should have 2 cups fruit. After sectioning, squeeze the leftover membranes over a bowl to reserve the juice., Combine 3 tablespoon of reserved fruit juice, olive oil, vinegar, honey, mustard, salt, and pepper in a screw top jar. Close and shake vigorously to combine., Arrange mixed greens, Swiss chard, orange, grapefruit, and clementine sections, red onion, avocado, and cashews on a large serving platter. Drizzle with dressing.	168 kcal	11 g	NaN	4 g	2 g	2 g	164 mg	5 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Shrimp, Avocado, and Grapefruit Salad	https://www.allrecipes.com/recipe/278488/shrimp-avocado-and-grapefruit-salad/	5.0	30.0	30.0	NaN	Shrimp, avocado, and grapefruit segments top a bed of mixed greens and are drizzled with a sweet honey cider dressing in this easy salad.	0.25 cup mayonnaise, 0.25 cup ketchup, 0.25 cup raw honey, 3 tablespoons apple cider vinegar, 2 tablespoons diced red onion, 0.25 teaspoon salt, freshly ground black pepper to taste, 0.5 cup olive oil, 1 (8 ounce) package mixed salad greens, 1 avocado - peeled, pitted, and sliced, 1 grapefruit, peeled and sectioned, 10 cooked and peeled shrimp, or more to taste, 0.25 red onion, thinly sliced, or to taste	Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed., Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.	1397 kcal	37 g	1686 mg	6 g	183 g	9 g	2341 mg	28 g	55 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Drunken Grapefruit Salad	https://www.allrecipes.com/recipe/222944/drunken-grapefruit-salad/	5.0	15.0	15.0	NaN	Give your grapefruit salad a boost with a splash of gin and a sprinkling of fresh mint.	8 cups refrigerated grapefruit, drained and juice reserved, 0.25 cup white sugar, 3 fluid ounces gin, 8 leaves fresh mint, minced, 8 whole mint leaves	Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.	140 kcal	29 g	NaN	1 g	1 g	NaN	5 mg	28 g	0 g	0 g	8 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Fennel, Grapefruit, and Apple Salad	https://www.allrecipes.com/recipe/229118/fennel-grapefruit-and-apple-salad/	4.6	30.0	30.0	NaN	This refreshing salad of fennel, onion, red grapefruit, and apple is topped with toasted walnuts and basil and served with a light citrus dressing.	2 bulbs fennel, trimmed and thinly sliced, 0.5 red onion, thinly sliced, 1 green apple, peeled and thinly sliced, 1 teaspoon lemon juice, 1 red grapefruit - peeled, white pith cut off, and sectioned, 2 tablespoons chopped toasted walnuts, or to taste, 1 tablespoon torn basil leaves, or to taste, 2 teaspoons lemon juice, or to taste, 2 teaspoons lime juice, or to taste, 2 teaspoons grapefruit juice, or to taste, 0.25 cup extra-virgin olive oil, or to taste, salt and ground black pepper to taste	Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves., Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.	237 kcal	22 g	NaN	6 g	3 g	2 g	62 mg	9 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Benji's Pork Chops with Grapefruit Relish	https://www.allrecipes.com/recipe/213464/benjis-pork-chops-with-grapefruit-relish/	3.3	120.0	20.0	40.0	Juicy, brined pork chops are served with a sweet and spicy grapefruit relish.	4 cups water, 2 cups orange juice, 0.5 cup salt, 0.5 cup light brown sugar, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 1.5 teaspoons ground thyme, 4 boneless pork chops, 2 grapefruits, juiced, 0.25 cup brown sugar, 1 tablespoon red pepper flakes, 1 grapefruit, peeled and sectioned, salt and black pepper to taste	Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour., Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes., Preheat the oven's broiler and set the oven rack about 6 inches from the heat source., Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C)., Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.	478 kcal	80 g	65 mg	5 g	28 g	2 g	62 mg	68 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Broiled Grapefruit Crisp	https://www.allrecipes.com/recipe/205538/broiled-grapefruit-crisp/	4.2	15.0	5.0	10.0	A burst of citrus flavor, the scent of cinnamon, and a sweet crunchy topping combine to make a refreshing breakfast treat!	1 large grapefruit, cut in half, 0.25 cup old-fashioned oats, 1 tablespoon brown sugar, 0.25 teaspoon ground cinnamon, Dash of salt, 2 teaspoons butter	Preheat the oven's broiler and set the oven rack about 6 inches from the heat source., Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish., Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half., Cook under the broiler until the topping is golden brown, about 10 minutes.	161 kcal	29 g	11 mg	3 g	2 g	3 g	228 mg	18 g	5 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Fresh-Squeezed Salty Dog	https://www.allrecipes.com/recipe/104922/fresh-squeezed-salty-dog/	4.5	10.0	10.0	NaN	Fresh grapefruit juice, gin, salt, shake.	1 grapefruit, juiced, 1 (1.5 fluid ounce) jigger gin, salt to taste	Shake together the grapefruit juice, gin, and a generous amount of salt in a cocktail shaker. Pour into a glass over ice.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Grapefruit Recipes	Blue Grapefruit Smoothie	https://www.allrecipes.com/recipe/264156/blue-grapefruit-smoothie/	NaN	5.0	5.0	NaN	This grapefruit smoothie is a perfectly perky marriage of oats, banana, rice milk, and yogurt with juicy kiwi, blueberries, and grapefruit!	1 grapefruit - peeled, seeds removed, and white pith removed, 1 cup rice milk, 1 cup blueberries, 0.5 cup vanilla yogurt, 0.5 cup rolled oats, 1 banana, 1 kiwi, 3 tablespoons white sugar	Mix grapefruit, rice milk, blueberries, yogurt, oats, banana, kiwi, and sugar together in a blender until smooth.	450 kcal	99 g	3 mg	10 g	10 g	1 g	87 mg	56 g	4 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Avocado and Grapefruit Salad	https://www.allrecipes.com/recipe/284890/avocado-and-grapefruit-salad/	NaN	10.0	10.0	NaN	Eye catching in color and tangy and refreshing in taste, this avocado and grapefruit salad is the perfect addition to any meal.	2 tablespoons freshly squeezed lemon juice, 1.5 teaspoons Dijon mustard, 0.5 teaspoon salt, or to taste, 0.5 teaspoon freshly ground black pepper, 0.25 cup olive oil, 2 medium ripe avocados, 1 medium red grapefruit	Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified., Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown., Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments., Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.	298 kcal	15 g	NaN	2 g	1 g	4 g	676 mg	10 g	27 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Hearty Tarty Hibiscus Granita	https://www.allrecipes.com/recipe/266086/hearty-tarty-hibiscus-granita/	NaN	290.0	10.0	10.0	Tart and tangy with a hint of sweetness, this hibiscus granita is perfect after a meal or even as a refresher in the afternoon.	3 cups filtered water, 1 cup white sugar, 0.25 cup dried red hibiscus flowers, 0.125 cup dried white hibiscus flowers, 0.33333334326744 cup freshly squeezed grapefruit juice, 1 tablespoon chopped fresh mint, 0.33333334326744 cup pomegranate seeds	Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours., Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.	141 kcal	36 g	NaN	0 g	0 g	NaN	4 mg	35 g	NaN	0 g	6 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Celebration Punch	https://www.allrecipes.com/recipe/32690/celebration-punch/	3.9	6.0	6.0	NaN	A citrus punch with tea and ginger ale. Non-alcoholic, and not too sweet!	5 cups double strength brewed tea, 0.75 cup white sugar, 2.5 cups orange juice, 1.5 cups grapefruit juice, 0.66670000553131 cup lemon juice, 0.25 cup lime juice, 6 cups ginger ale, chilled	Brew tea for 3 minutes. Stir in sugar; set aside to cool., When tea is cool, stir in orange juice, grapefruit juice, lemon juice and lime juice. Just before serving, stir in chilled ginger ale.	50 kcal	13 g	NaN	0 g	0 g	NaN	7 mg	11 g	0 g	0 g	32 servings	32 (4 ounce) servings	NaN
Africa	NaN	Grapefruit Recipes	Blood Orange Salad with Caramel Dressing	https://www.allrecipes.com/recipe/277912/blood-orange-salad-with-caramel-dressing/	5.0	15.0	15.0	NaN	This blood orange salad with arugula, red grapefruit, and pomegranate is paired with a simple caramel dressing that will surely awaken your taste buds.	3 cups arugula, 2 chilled blood oranges, peeled and sliced, 0.25 small chilled red grapefruit, peeled and segmented, 2 tablespoons pomegranate seeds, 2 tablespoons white balsamic vinegar, 1 tablespoon caramel syrup (such as Hershey's®), 0.25 teaspoon sesame oil, 2 tablespoons sliced almonds	Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top., Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.	177 kcal	34 g	NaN	6 g	4 g	0 g	12 mg	12 g	4 g	0 g	2 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Seared Scallops with Grapefruit-Fennel Salad	https://www.allrecipes.com/recipe/284889/seared-scallops-with-grapefruit-fennel-salad/	NaN	20.0	10.0	10.0	For a light dinner that's quick and easy to prepare, try this spinach salad topped with seared scallops, grapefruit, and fennel that's ready in under 30 minutes.	1 tablespoon butter, 3 tablespoons olive oil, divided, 16 large sea scallops, 0.5 medium red grapefruit, 0.5 bulb fennel, 3 cups baby spinach leaves, 2 tablespoons rice vinegar, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon diced shallot, 1 teaspoon brown mustard, 1 teaspoon honey, salt and ground black pepper to taste	Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway., While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl., Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl., Add seared scallops to the salad and mix to combine. Drizzle dressing over top.	359 kcal	16 g	104 mg	2 g	42 g	3 g	531 mg	4 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Pink Grapefruit Blueberry Sorbet	https://www.allrecipes.com/recipe/205626/pink-grapefruit-blueberry-sorbet/	4.6	365.0	5.0	NaN	No ice cream maker is needed to make this simple, refreshing sorbet for summertime. It has only four ingredients -- grapefruit juice, blueberries, sugar, and a little optional vodka.	3 cups fresh pink grapefruit juice, 3 cups fresh or frozen blueberries, 1.5 cups white sugar, or to taste, 0.5 cup vodka	Pour the grapefruit juice, blueberries, sugar, and vodka into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes., Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.	197 kcal	43 g	NaN	1 g	1 g	NaN	1 mg	34 g	0 g	0 g	10 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Beet Salad with Mixed Greens	https://www.allrecipes.com/recipe/281980/beet-salad-with-mixed-greens/	NaN	75.0	25.0	50.0	Beet greens, mustard greens, and romaine lettuce are tossed in a citrusy dressing and topped with crumbled goat cheese and roasted beets in this easy, flavorful salad.	1 bunch red beets, trimmed and washed, 2 tablespoons extra-virgin olive oil, divided, sea salt and cracked black pepper to taste, 2 cups chopped fresh mustard greens, 2 cups chopped beet greens, 2 cups chopped romaine lettuce, 1 medium grapefruit, segmented, 0.25 cup chopped red onion, or to taste, 0.25 cup extra-virgin olive oil, 1 clove garlic, minced, 1 teaspoon lemon juice, or to taste, 2 tablespoons crumbled goat cheese, or to taste, 1 tablespoon chopped fresh dill, or to taste	Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack., Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch., Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool., Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside., Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl., Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper., Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.	193 kcal	14 g	2 mg	4 g	3 g	3 g	101 mg	8 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Delightful Punch	https://www.allrecipes.com/recipe/23076/delightful-punch/	3.5	20.0	20.0	NaN	A delightful punch made with tea, grapefruit, orange and pineapple juice. It's sweetened with simple syrup and carbonated with ginger ale. Note: make simple syrup by boiling equal parts water and sugar.	1 cup strong brewed black tea, 1 cup grapefruit juice, 1 cup orange juice, 0.5 cup pineapple juice, 0.5 cup simple syrup, 1 liter ginger ale soda	In a large punch bowl, combine tea, grapefruit juice, orange juice, pineapple juice and simple syrup. Stir in the ginger ale and serve.	76 kcal	19 g	NaN	0 g	0 g	NaN	12 mg	10 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Eric and Debi's Seafood Seviche	https://www.allrecipes.com/recipe/171142/eric-and-debis-seafood-seviche/	4.3	405.0	30.0	NaN	Halibut, scallops, and shrimp are the featured seafood in this tangy and delicious appetizer.	0.5 pound halibut fillets, cut into 1/4 inch cubes, 10 peeled and deveined shrimp, cut into small pieces, 4 large sea scallops, cut into small pieces, 0.5 cup fresh lemon juice, 0.25 cup fresh grapefruit juice, 1 yellow bell pepper, diced, 3 large jalapeno peppers, seeded and minced, 0.33333334326744 cup diced Maui onion, 0.25 cup chopped green olives, 1 tablespoon minced fresh ginger root, 1 tablespoon brown sugar, 1 teaspoon salt, 1 (6 ounce) can tomato paste, 1 large tomato, diced	Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque., Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.	91 kcal	9 g	28 mg	1 g	11 g	0 g	524 mg	5 g	2 g	0 g	10 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Citrus Ice Pops	https://www.allrecipes.com/recipe/217008/citrus-ice-pops/	4.5	130.0	15.0	5.0	Refreshing and pretty layered citrus ice pops with creamy strawberry yogurt aren't too sweet to refresh on a summer's day. Orange, grapefruit, and lemon juice all add their tangy goodness.	0.5 cup grapefruit juice, 1 cup orange juice, 0.25 cup water, 2 tablespoons lemon juice, 2 tablespoons white sugar, 1 (8 ounce) container vanilla yogurt, 0.5 cup chopped strawberries	Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes., Mix the vanilla yogurt with the strawberries, and chill., Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.	80 kcal	17 g	2 mg	0 g	2 g	0 g	26 mg	14 g	1 g	0 g	6 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Citrus and Cinnamon Spinach Salad	https://www.allrecipes.com/recipe/278489/citrus-and-cinnamon-spinach-salad/	4.0	25.0	10.0	10.0	A bed of spinach is topped with grapefruit, mandarin oranges, feta cheese, and a zesty and sweet citrus-cinnamon dressing for this quick and easy salad.	1 cup orange juice, 0.5 cup white sugar, 0.5 cup raspberry-flavored vinegar, 1 teaspoon ground cinnamon, 1 cup vegetable oil, 1 (11 ounce) package baby spinach leaves, 1 (11 ounce) can mandarin oranges, drained, 0.5 cup crumbled feta cheese, 1 red grapefruit, peeled and sectioned	Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes., Whisk vegetable oil into dressing mixture slowly., Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.	393 kcal	28 g	14 mg	2 g	4 g	7 g	213 mg	24 g	31 g	0 g	8 servings	NaN	NaN
Africa	NaN	Grapefruit Recipes	Alexander's Tropical Fruit Salad	https://www.allrecipes.com/recipe/265897/alexanders-tropical-fruit-salad/	NaN	45.0	45.0	NaN	This tropical fruit salad with kiwi, mango, dragon fruit, pineapple, oranges, grapefruit, apples, and plums is perfect for parties or a crowd, but can easily be scaled down.	6 kiwifruits, peeled and sliced, 6 Granny Smith apples - peeled, cored, and chopped, 6 grapefruit, peeled and cut into bite-sized pieces, 6 oranges, peeled and cut into bite-sized pieces, 6 (8 ounce) cans pineapple chunks, drained, 6 mangos - peeled, seeded, and cubed, 6 large plums, pitted and sliced, 6 dragon fruit, peeled and cubed, 6 ounces lemon juice	Set out 8 platters for fruit. Arrange the kiwifruit slices on the outside of the platters. Arrange apple, orange, pineapple, mango, plum, and dragon fruit pieces either by color or personal preference. Place grapefruit slices in the center. Drizzle each platter equally with lemon juice.	269 kcal	70 g	NaN	8 g	3 g	1 g	4 mg	49 g	1 g	0 g	16 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Tomato Mozzarella Salad	https://www.allrecipes.com/recipe/222659/tomato-mozzarella-salad/	4.8	10.0	10.0	NaN	Tomato and mozzarella salad with basil and olive oil is hard to beat and easy to make. A perfect salad, especially with fresh garden tomatoes.	3 large tomatoes, sliced, 8 ounces mozzarella cheese, sliced, 0.25 cup olive oil, 0.25 cup balsamic vinegar, 0.25 teaspoon salt, 0.125 teaspoon ground black pepper, 0.25 cup minced fresh basil	Place tomato slices, alternating with mozzarella slices, on a large serving platter., Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.	199 kcal	6 g	24 mg	1 g	10 g	5 g	338 mg	4 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Cobb Salad	https://www.allrecipes.com/recipe/14415/cobb-salad/	4.7	30.0	20.0	10.0	This Cobb salad is packed with crispy bacon, hard-boiled eggs, chicken, tomatoes, creamy blue cheese, avocado, and green onion — what's not to love?	6 slices bacon, 3 eggs, 1 head iceberg lettuce, shredded, 3 cups chopped, cooked chicken meat, 2 tomatoes, seeded and chopped, 0.75 cup blue cheese, crumbled, 3 green onions, chopped, 1 avocado - peeled, pitted and diced, 1 (8 ounce) bottle Ranch-style salad dressing	Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop., While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside., Divide shredded lettuce among individual plates. Top with rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado. Drizzle with dressing.	525 kcal	10 g	179 mg	4 g	32 g	10 g	915 mg	5 g	40 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Spinach Salad with Chicken, Avocado, and Goat Cheese	https://www.allrecipes.com/recipe/240327/spinach-salad-with-chicken-avocado-and-goat-cheese/	4.9	20.0	20.0	NaN	Use this quick and easy recipe to deliver a great-tasting salad with chicken, avocado, and goat cheese dressing in a homemade vinaigrette.	0.25 cup pine nuts, 8 cups chopped spinach, 1 cup halved cherry tomatoes, 1.5 cups chopped cooked chicken, 1 large avocado - peeled, pitted, and sliced, 0.5 cup corn kernels, 0.33333334326744 cup crumbled goat cheese, 3 tablespoons white wine vinegar, 2 tablespoons extra-virgin olive oil, 1 tablespoon Dijon mustard, 1 pinch salt and ground black pepper to taste	Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes., Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese., Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.	441 kcal	18 g	54 mg	8 g	26 g	8 g	355 mg	2 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Chicken Paillard	https://www.allrecipes.com/recipe/246243/chicken-paillard/	4.6	34.0	15.0	4.0	This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.	4 (6 ounce) skinless, boneless chicken breast halves, 0.33333334326744 cup dry white wine, 1 lemon, juiced, 1 small shallot, chopped, 2 teaspoons extra-virgin olive oil, 1 clove garlic, crushed, 1 lemon, juiced, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 2 teaspoons lemon zest, 0.5 teaspoon freshly ground black pepper, divided, 0.5 teaspoon salt, divided, 4 cups trimmed arugula, 8 ounces cherry tomatoes, halved	Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes., Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine., Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat., Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.	280 kcal	6 g	97 mg	1 g	37 g	2 g	388 mg	1 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Easy Chinese Chicken Salad	https://www.allrecipes.com/recipe/231132/easy-chinese-chicken-salad/	4.2	15.0	15.0	NaN	Ramen noodles, rotisserie chicken, and cabbage are dressed in a simple vinaigrette in this quick and easy chicken salad recipe.	1 rotisserie chicken, meat removed and shredded, 0.5 medium head cabbage, chopped, 4 green onions, sliced, 1 (3 ounce) package ramen noodles (such as Nissin® Top Ramen), 3 tablespoons sesame seeds, 3 tablespoons slivered almonds, 0.5 cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons white sugar, 1 teaspoon salt, 1 teaspoon ground black pepper	Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.	361 kcal	13 g	38 mg	3 g	15 g	5 g	486 mg	7 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Healthy Chicken Salad	https://www.allrecipes.com/recipe/272849/healthy-chicken-salad/	4.6	15.0	15.0	NaN	This healthy chicken salad recipe made with Greek yogurt and cottage cheese instead of mayonnaise is creamy and delicious and packed with protein.	1 (6 ounce) container fat-free Greek yogurt (such as Fage®), 0.5 cup low-fat cottage cheese, 0.5 cup chopped celery, 0.5 cup diced apple, 0.25 cup sweetened dried cranberries (such as Craisins®), 2 tablespoons chopped onion, 2 tablespoons chopped pecans, 0.5 tablespoon Dijon mustard, 1.25 cups cubed, cooked chicken, salt and ground black pepper to taste	Gather all ingredients., Stir Greek yogurt, cottage cheese, celery, apple, cranberries, onion, pecans, and Dijon mustard in a bowl until well combined., Mix in chicken. Season with salt and pepper.	168 kcal	13 g	29 mg	1 g	15 g	2 g	248 mg	10 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Black Bean, Corn, and Quinoa Salad	https://www.allrecipes.com/recipe/257254/black-bean-corn-and-quinoa-salad/	4.9	40.0	15.0	20.0	This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.	2 cups chicken broth, 1 cup uncooked quinoa, 1 cup frozen corn, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, lime, zested, 0.5 teaspoon ground cumin, 2 tablespoons avocado oil, 1 (15 ounce) can black beans, drained, 1 small red bell pepper, seeded and chopped, 1 small red onion, chopped, 0.25 cup chopped fresh cilantro, salt and ground black pepper to taste	Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes., Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.	250 kcal	38 g	2 mg	8 g	10 g	1 g	622 mg	2 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette	https://www.allrecipes.com/recipe/230050/kale-quinoa-and-avocado-salad-with-lemon-dijon-vinaigrette/	4.8	40.0	25.0	15.0	Tender steamed kale, quinoa, bell pepper, cucumber, onion, and avocado are tossed with a homemade vinaigrette in this super salad.	0.66666668653488 cup quinoa, 1.3333333730698 cups water, 1 bunch kale, torn into bite-sized pieces, 0.5 avocado - peeled, pitted, and diced, 0.5 cup chopped cucumber, 0.33333334326744 cup chopped red bell pepper, 2 tablespoons chopped red onion, 1 tablespoon crumbled feta cheese, 0.25 cup olive oil, 2 tablespoons lemon juice, 1.5 tablespoons Dijon mustard, 0.75 teaspoon sea salt, 0.25 teaspoon ground black pepper	Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool., Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese., Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.	343 kcal	35 g	2 mg	6 g	9 g	3 g	552 mg	1 g	20 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Kale and Quinoa Salad	https://www.allrecipes.com/recipe/229244/kale-and-quinoa-salad/	4.7	55.0	5.0	15.0	Kale, quinoa, currants, pecans, and feta cheese are tossed in a basic vinaigrette in this salad recipe.	2 cups water, 1 cup quinoa, 10 leaves kale, cut into small pieces, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 large garlic clove, minced, 1 teaspoon fresh cracked black pepper, 0.5 teaspoon ground sea salt, 1 cup pecans, 1 cup currants, 0.75 cup crumbled feta cheese	Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely., Put kale in a large mixing bowl., Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.	439 kcal	44 g	17 mg	6 g	11 g	5 g	397 mg	18 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Pesto Pasta Caprese Salad	https://www.allrecipes.com/recipe/232211/pesto-pasta-caprese-salad/	4.6	20.0	10.0	10.0	Rotini pasta is tossed with pesto, fresh mozzarella, and tomatoes for a colorful pasta version of Caprese salad.	1.5 cups rotini pasta, 3 tablespoons pesto, or to taste, 1 tablespoon extra-virgin olive oil, 0.25 teaspoon salt, or to taste, 0.25 teaspoon granulated garlic, 0.125 teaspoon ground black pepper, 0.5 cup halved grape tomatoes, 0.5 cup small (pearlini) fresh mozzarella balls, 2 leaves fresh basil leaves, finely shredded	Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain., Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.	169 kcal	17 g	10 mg	1 g	6 g	3 g	173 mg	1 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Taco Salad III	https://www.allrecipes.com/recipe/16848/taco-salad-iii/	4.6	30.0	15.0	15.0	Seasoned ground beef, pinto and kidney beans, lettuce, tomatoes, Cheddar cheese, and avocado round out this hearty main dish salad. It's topped with crushed corn chips and Catalina dressing.	16 ounces lean ground beef, 1 (1.25 ounce) package taco seasoning mix, 1 head iceberg lettuce, shredded, 1 red onion, sliced, 1 bunch green onions, chopped, 1 (15 ounce) can pinto beans, drained, 1 (15 ounce) can kidney beans, drained, 2 large tomatoes, chopped, 1 avocados - peeled, pitted, and cubed, 8 ounces shredded Cheddar cheese, 1 (16 ounce) package corn chips, 1 (16 ounce) bottle Catalina salad dressing	Prepare the ground beef as directed by taco seasoning package and set aside., In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well., Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.	945 kcal	76 g	72 mg	12 g	27 g	16 g	1682 mg	18 g	61 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Quinoa, Beet, and Arugula Salad	https://www.allrecipes.com/recipe/220467/quinoa-beet-and-arugula-salad/	4.8	95.0	15.0	20.0	Tangy crumbled goat cheese adds a creamy texture to this salad that's hearty enough to be a vegetarian meal on its own but also pairs perfectly with any main dish.	0.5 pound beets, peeled and sliced, 1 cup red quinoa, 2 cups water, 0.5 cup olive oil, 0.5 cup red wine vinegar, 1.5 teaspoons white sugar, 1 clove garlic, crushed, 1 teaspoon salt, 0.25 teaspoon ground black pepper, 2 green onions, sliced, 3 ounces arugula, chopped, 5 ounces goat cheese, crumbled	Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside., Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes., While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl., Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour., Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.	379 kcal	26 g	19 mg	4 g	10 g	7 g	552 mg	5 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Taco Salad with Lime Vinegar Dressing	https://www.allrecipes.com/recipe/241982/taco-salad-with-lime-vinegar-dressing/	4.7	30.0	20.0	10.0	Lean ground beef, romaine lettuce, avocado, and plenty of vegetables are served with a fresh lime dressing in this healthy taco salad recipe.	1 pound lean ground beef, 0.75 cup water, 1 (1 ounce) packet taco seasoning mix, 1 head romaine lettuce, chopped, 1 (15 ounce) can kidney beans, rinsed and drained, 1 (10 ounce) basket grape tomatoes, chopped, 1 avocado, pitted and sliced, 0.5 cup chopped carrots, or to taste, 0.5 cup chopped green bell pepper, or to taste, 0.5 cup chopped celery, or to taste, 0.25 cup shredded Cheddar cheese, or to taste, 0.25 cup lime juice, 3 tablespoons honey, 2 tablespoons champagne vinegar, 2 tablespoons chopped fresh cilantro, or to taste, 2 tablespoons Dijon mustard, 3 cloves garlic, minced, salt and ground black pepper to taste	Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes., Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef., Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.	554 kcal	52 g	76 mg	14 g	31 g	9 g	1120 mg	17 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Steak Salad	https://www.allrecipes.com/recipe/24621/steak-salad/	4.5	45.0	30.0	15.0	Seared sirloin and a light vinaigrette top this crunchy, refreshing salad of romaine with tomatoes, peppers, red onion, green olives and blue cheese.	1.75 pounds beef sirloin steak, 0.33333334326744 cup olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 clove garlic, minced, 0.5 teaspoon salt, 0.125 teaspoon ground black pepper, 1 teaspoon Worcestershire sauce, 0.75 cup crumbled blue cheese, 8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces, 2 tomatoes, sliced, 1 small green bell pepper, sliced, 1 carrot, sliced, 0.5 cup sliced red onion, 0.25 cup sliced pimento-stuffed green olives	Preheat grill for high heat., Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces., In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator., Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!	496 kcal	10 g	100 mg	3 g	33 g	12 g	836 mg	4 g	36 g	0 g	5 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Sesame Pasta Chicken Salad	https://www.allrecipes.com/recipe/18327/sesame-pasta-chicken-salad/	4.5	30.0	20.0	10.0	A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic.	0.25 cup sesame seeds, 1 (16 ounce) package bow tie pasta, 0.5 cup vegetable oil, 0.33333334326744 cup light soy sauce, 0.33333334326744 cup rice vinegar, 1 teaspoon sesame oil, 3 tablespoons white sugar, 0.5 teaspoon ground ginger, 0.25 teaspoon ground black pepper, 3 cups shredded, cooked chicken breast meat, 0.33333334326744 cup chopped fresh cilantro, 0.33333334326744 cup chopped green onion	Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside., Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl., In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well., Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.	349 kcal	38 g	24 mg	2 g	16 g	3 g	308 mg	6 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Weeknight Skillet Slaw	https://www.allrecipes.com/recipe/253157/weeknight-skillet-slaw/	4.5	25.0	15.0	10.0	This colorful slaw made with ground turkey, fresh vegetables, and a savory sauce is perfect for a quick and hearty weeknight dinner.	1 tablespoon chipotle hot sauce (such as Cholula®), 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1.5 teaspoons minced ginger, 1 teaspoon agave syrup, 1 tablespoon olive oil, 1 tablespoon sesame oil, 1 pound ground turkey, 0.5 teaspoon salt, 0.5 tablespoon ground black pepper, 1 (8 ounce) package coleslaw mix, 0.5 red bell pepper, diced, 2 green onions, chopped, or more to taste, 2 cloves garlic, minced, 1 tablespoon sesame seeds	Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce., Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok., Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes., Sprinkle sesame seeds over slaw before serving.	302 kcal	13 g	88 mg	2 g	24 g	4 g	682 mg	2 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Chicken Noodle Salad	https://www.allrecipes.com/recipe/274367/chicken-noodle-salad/	4.6	155.0	20.0	15.0	Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.	3 cloves garlic, crushed, 0.5 cup seasoned rice vinegar, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon Sriracha chile sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 cooked chicken breast, 1 (8 ounce) package spaghetti, 1 cup grated carrots, 1 red bell pepper, thinly sliced, 4 green onions, thinly sliced, 0.5 cup chopped roasted, salted peanuts, 0.33333334326744 cup chopped fresh basil, 0.33333334326744 cup chopped fresh mint, 0.33333334326744 cup chopped cilantro	Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing., Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use., Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water., Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better., Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.	441 kcal	65 g	18 mg	6 g	20 g	2 g	1543 mg	16 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Chicken Fiesta Salad	https://www.allrecipes.com/recipe/14316/chicken-fiesta-salad/	4.6	40.0	10.0	30.0	Salad greens, onions and tomatoes are topped with Mexican flavored black beans, corn, and grilled chicken breasts. This is an attractive and zesty all in one dish.	2 skinless, boneless chicken breast halves, 1 (1.27 ounce) packet dry fajita seasoning, divided, 1 tablespoon vegetable oil, 1 (15 ounce) can black beans, rinsed and drained, 1 (11 ounce) can Mexican-style corn, 0.5 cup salsa, 1 (10 ounce) package mixed salad greens, 1 onion, chopped, 1 tomato, cut into wedges	Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside., In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm., Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.	311 kcal	42 g	36 mg	11 g	23 g	1 g	1606 mg	7 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Oven-Baked Beef Tagliata	https://www.allrecipes.com/recipe/275347/oven-baked-beef-tagliata/	5.0	50.0	20.0	20.0	This Italian sliced steak is baked in the oven in a cast-iron skillet. Serve over an arugula salad and top with shaved Parmesan.	3 large cloves garlic, minced, 2 teaspoons finely chopped fresh rosemary, 1 teaspoon chopped fresh oregano, 1 tablespoon sea salt, divided, 2 teaspoons ground black pepper, divided, 2 (1 1/2) pounds sirloin steaks, about 1 1/2-inches thick, 1 tablespoon extra-virgin olive oil, 6 cups loosely packed arugula, 2 teaspoons extra virgin olive oil, 1 teaspoon lemon juice, 0.25 lemon, sliced, 2 ounces Parmesan cheese, shaved	Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C)., Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks., Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total., Transfer steak to a cutting board and let rest for 10 minutes; then slice., Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.	333 kcal	3 g	86 mg	1 g	46 g	5 g	1117 mg	1 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Chilled Cucumber and Wood Ear Mushroom Salad	https://www.allrecipes.com/recipe/261592/chilled-cucumber-and-wood-ear-mushroom-salad/	5.0	82.0	5.0	2.0	This spicy Asian-inspired chilled cucumber, ginger and wood ear mushroom salad makes a deliciously refreshing vegan main dish.	0.5 ounce dried wood ear mushrooms, 1 tablespoon lime juice, 1 tablespoon light soy sauce, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon palm sugar, 0.5 teaspoon chopped Thai chile pepper, 1 Japanese cucumber, thinly sliced, 1 teaspoon sesame seeds	Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool., Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.	94 kcal	6 g	NaN	2 g	2 g	1 g	447 mg	4 g	8 g	0 g	2 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Pasta Chickpea Salad	https://www.allrecipes.com/recipe/14166/pasta-chickpea-salad/	4.1	525.0	10.0	25.0	A flavorsome pasta salad with chickpeas, olives, green onions, peas, and herbs. Parmesan cheese stirred in just before chilling adds creaminess.	1 (16 ounce) package rotelle pasta, 2 tablespoons extra virgin olive oil, 0.5 cup chopped oil-cured olives, 2 tablespoons minced fresh oregano, 2 tablespoons chopped fresh parsley, 1 bunch green onions, chopped, 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed, 0.25 cup red wine vinegar, 0.5 cup grated Parmesan cheese, salt and pepper to taste	Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool., As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes., Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight., When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.	424 kcal	69 g	6 mg	6 g	16 g	2 g	485 mg	3 g	10 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Balsamic and Herb Quinoa Salad	https://www.allrecipes.com/recipe/238336/balsamic-and-herb-quinoa-salad/	4.6	80.0	15.0	25.0	Herb quinoa salad with balsamic dressing is made with fresh mozzarella cheese, almonds, and lima beans and is a hearty side dish or lunch.	2 cups water, 1 cup quinoa, 1 teaspoon chicken bouillon granules, 0.5 cup frozen baby lima beans, water to cover, salt and freshly ground black pepper to taste, 0.33333334326744 cup slivered almonds, 3 Campari tomatoes, diced, 2 tablespoons thinly sliced scallions, 2 ounces fresh mozzarella cheese, cut into small chunks, 3 tablespoons balsamic vinegar, 3 tablespoons almond oil, 2 tablespoons extra-virgin olive oil, 2 teaspoons Italian seasoning, 2 teaspoons dried basil, 1 teaspoon minced garlic, 0.25 teaspoon salt	Bring 2 cups water, quinoa, and bouillon granules to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa onto a baking sheet and refrigerate until cooled, about 30 minutes. Rinse the saucepan., Place lima beans into the saucepan and add water to cover beans by 1 inch; season with salt and pepper. Cover the saucepan with a lid and bring water to a boil. Reduce heat to medium and simmer until beans are cooked through but still tender, 3 to 4 minutes. Drain water and rinse beans under cold water to stop the cooking process; refrigerate until cool, about 10 minutes., Cook and stir almonds in a skillet over medium heat until toasted, about 5 minutes. Remove the skillet from heat and cool almonds to room temperature, about 5 minutes., Mix quinoa, lima beans, almonds, tomatoes, scallions, and mozzarella cheese together in a large bowl., Whisk vinegar, almond oil, olive oil, Italian seasoning, basil, garlic, and salt together in a small bowl until smooth; pour over quinoa mixture and stir to coat.	453 kcal	40 g	11 mg	7 g	13 g	5 g	308 mg	5 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Cranberry and Cilantro Quinoa Salad	https://www.allrecipes.com/recipe/217051/cranberry-and-cilantro-quinoa-salad/	4.6	150.0	10.0	20.0	Quinoa is tossed with toasted almonds, dried cranberries, bell peppers, curry powder, and fresh cilantro in this tasty salad.	1.5 cups water, 1 cup uncooked quinoa, rinsed, 0.25 cup red bell pepper, chopped, 0.25 cup yellow bell pepper, chopped, 1 small red onion, finely chopped, 1.5 teaspoons curry powder, 0.25 cup chopped fresh cilantro, 1 lime, juiced, 0.25 cup toasted sliced almonds, 0.5 cup minced carrots, 0.5 cup dried cranberries, salt and ground black pepper to taste	Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold., Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.	176 kcal	32 g	NaN	4 g	5 g	0 g	13 mg	8 g	4 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Low-Carb "Tacos"	https://www.allrecipes.com/recipe/239831/low-carb-tacos/	4.7	35.0	20.0	15.0	You don't need to sacrifice your taco cravings when watching your carbohydrates thanks to this recipe for low-carb taco bowls.	1.5 pounds ground beef, 1 onion, diced, 0.5 (4 ounce) can diced jalapeno peppers, 1 (1 ounce) package taco seasoning mix, 2 cups shredded lettuce, 1 tomato, chopped, 0.5 cup shredded reduced-fat Cheddar cheese, 0.25 cup salsa, 0.25 cup low-fat sour cream, 1 avocado - peeled, pitted, and sliced	Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes., Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.	521 kcal	16 g	115 mg	5 g	35 g	13 g	1062 mg	5 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Greek Rice Salad	https://www.allrecipes.com/recipe/199969/greek-rice-salad/	4.5	75.0	20.0	45.0	This Greek rice salad recipe mixes avocado, tomato, and brown rice, tossed with cucumber, Kalamata olives, mint, and feta cheese for a tasty dish.	1 cup uncooked long grain brown rice, 2.5 cups water, 1 avocado - peeled, pitted, and diced, 0.25 cup lemon juice, 2 vine-ripened tomatoes, diced, 1.5 cups diced English cucumbers, 0.5 cup crumbled feta cheese, 0.33333334326744 cup diced red onion, 0.25 cup sliced Kalamata olives, 0.25 cup chopped fresh mint, 3 tablespoons olive oil, 1 teaspoon lemon zest, 0.5 teaspoon minced garlic, 0.5 teaspoon kosher salt, 0.5 teaspoon ground black pepper	Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork., Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined., Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.	224 kcal	25 g	8 mg	4 g	5 g	3 g	304 mg	3 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Strawberry and Mandarin Salad	https://www.allrecipes.com/recipe/204435/strawberry-and-mandarin-salad/	5.0	40.0	25.0	15.0	This is a fresh summer-time strawberry mandarin orange salad that is inexpensive and easy to make. This salad can be made ahead and is always a crowd-pleaser.	0.5 cup sliced almonds, 3 tablespoons white sugar, 0.33333334326744 cup vegetable oil, 3 tablespoons apple cider vinegar, hot sauce, 2.5 tablespoons white sugar, 1 teaspoon salt, 1 dash ground black pepper, 1 (12 ounce) bag spring mix lettuce, 1 (11 ounce) can mandarin oranges, drained, 1 cup sliced fresh strawberries, 1 cup chopped celery, 0.5 cup chopped red onion, 2 teaspoons chopped fresh parsley	Heat a heavy-bottomed pan over medium heat. Stir almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside., Whisk vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle toasted almonds over the salad to serve.	185 kcal	18 g	NaN	3 g	3 g	2 g	320 mg	14 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Chinese Chicken Salad	https://www.allrecipes.com/recipe/8914/chinese-chicken-salad/	4.6	20.0	20.0	NaN	A wonderful Chinese-inspired chicken salad recipe. Delicate rice vinegar dresses chicken, lettuce, nuts, sesame seeds, and crisp Chinese noodles.	3.5 boneless chicken breast halves, cooked and diced, 1 head lettuce, torn into small pieces, 4 green onions, sliced, 4 stalks celery, sliced thin, 6 ounces Chinese noodles, heated briefly to crisp, 0.5 cup walnuts, chopped, 2 tablespoons sesame seeds, toasted, 6 tablespoons seasoned rice vinegar, 4 tablespoons white sugar, 1 teaspoon salt, 0.5 cup peanut oil	Prepare salad: Combine chicken, lettuce, green onion, celery, noodles, nuts, and sesame seeds in a large salad bowl. Mix all together. Set aside., Make dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake, or beat, well., Add dressing to salad, toss to coat, and serve.	517 kcal	39 g	48 mg	6 g	24 g	5 g	757 mg	14 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Grilled Chicken Taco Salad	https://www.allrecipes.com/recipe/223029/grilled-chicken-taco-salad/	4.6	50.0	30.0	20.0	Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.	1 (15 ounce) can black beans, rinsed and drained, 0.75 cup medium-hot salsa, 0.5 cup chopped fresh cilantro, 1 tablespoon lime juice, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon brown sugar, 0.25 teaspoon cayenne pepper, 1 tablespoon olive oil, 1 pound skinless, boneless chicken breast halves, 4 (7 inch) corn tortillas, 4 cups shredded lettuce, 0.5 cup chopped fresh cilantro, 1 avocado - peeled, pitted, and sliced, 1 lime, cut into wedges, 0.25 cup sour cream	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside., Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts., Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes., Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.	470 kcal	44 g	71 mg	16 g	35 g	5 g	832 mg	5 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Easy Black Bean Taco Salad	https://www.allrecipes.com/recipe/221919/easy-black-bean-taco-salad/	4.5	35.0	15.0	20.0	Seasoned ground beef and black beans form the basis of this hearty taco salad with layers of lettuce, salsa, cheese, sour cream and tortilla chips.	1 pound ground beef, 1 envelope taco seasoning mix, 0.75 cup water, 1 (15 ounce) can black beans, drained, 1 head romaine lettuce, shredded, 1 (8 ounce) jar salsa, 2 tomatoes, diced, 2 cups shredded Mexican cheese blend, 8 ounces sour cream, 1 (10 ounce) bag tortilla chips	Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes., Place black beans into a saucepan and bring to a simmer over medium heat., Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans; repeat with remaining beef mixture and beans to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over salads. Generously garnish with sour cream and tortilla chips.	1039 kcal	84 g	144 mg	15 g	47 g	27 g	2128 mg	7 g	59 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Grilled Chicken Salad with Seasonal Fruit	https://www.allrecipes.com/recipe/14186/grilled-chicken-salad-with-seasonal-fruit/	4.8	35.0	15.0	20.0	This terrific grilled chicken salad recipe can be varied with the seasons. Add your favorite berries along with the grilled chicken in summer, and try orange segments or dried fruit in winter.	1 pound skinless, boneless chicken breast halves, 0.5 cup pecans, 0.33333334326744 cup red wine vinegar, 0.5 cup white sugar, 1 cup vegetable oil, 0.5 onion, minced, 1 teaspoon ground mustard, 1 teaspoon salt, 0.25 teaspoon ground white pepper, 2 heads Bibb lettuce - rinsed, dried and torn, 1 cup sliced fresh strawberries	Preheat the grill to high heat. Lightly oil the grill grate., Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside., Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside., Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth., Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.	567 kcal	23 g	43 mg	2 g	18 g	6 g	428 mg	19 g	46 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Chicken Cashew Salad	https://www.allrecipes.com/recipe/18445/chicken-cashew-salad/	4.7	25.0	15.0	10.0	This chicken cashew salad recipe is loaded with chicken, cashews, and crunchy veggies. Simple to make ahead for summer BBQ parties!	2 cups seashell pasta, 0.25 cup brown sugar, 1 cup creamy salad dressing (e.g. Miracle Whip), 2 teaspoons lemon juice, 1 tablespoon distilled white vinegar, 1 pinch salt, 2 cups chopped celery, 0.5 cup chopped green bell pepper, 1 onion, chopped, 3 boneless chicken breast halves, cooked and cut into bite-sized pieces, 1 cup cashew halves	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water., In a large bowl, combine brown sugar, salad dressing, lemon juice, vinegar, and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion, and chicken. Chill until ready to serve. Mix in cashews just before serving.	499 kcal	53 g	45 mg	3 g	21 g	4 g	545 mg	19 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Grilled Steak Salad with Sesame Dressing	https://www.allrecipes.com/recipe/222718/grilled-steak-salad-with-asian-dressing/	4.5	105.0	30.0	15.0	In this Asian-inspired steak salad, seasoned rib-eye is grilled, sliced, and served over a colorful salad with sesame-rice vinegar dressing.	1 (12 ounce) rib eye steak, 1 tablespoon soy sauce, 1 teaspoon Montreal steak seasoning, or to taste, 0.5 lemon, juiced, 2 tablespoons rice vinegar, 2 tablespoons olive oil, 2 tablespoons white sugar, 0.5 teaspoon sesame oil, 0.25 teaspoon garlic powder, 2 pinches red pepper flakes, 10 leaves romaine lettuce, torn into bite-size pieces, 0.5 large English cucumber, cubed, 1 avocado - peeled, pitted, and diced, 1 tomato, cut into wedges, 1 carrot, grated, 4 thin slices red onion, 3 tablespoons toasted sesame seeds	Season both sides of rib-eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips., Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.	704 kcal	39 g	61 mg	12 g	26 g	12 g	1001 mg	20 g	53 g	0 g	2 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Warm Quinoa Salad	https://www.allrecipes.com/recipe/273100/warm-quinoa-salad/	4.3	40.0	20.0	20.0	Warm quinoa, veggies, and herbs are topped with a seasoned olive oil and lime juice dressing that is easy to make and perfect for a vegetarian or vegan dinner or lunch.	0.25 cup extra-virgin olive oil, 1 tablespoon lime juice, 0.5 teaspoon kosher salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon ground cumin, 1.5 cups water, 1 cup dry quinoa (such as Quinta®), 0.5 teaspoon kosher salt, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can yellow corn kernels, drained and rinsed, 0.5 cup finely chopped red bell pepper, 0.5 cup finely chopped red onion, 0.5 cup finely chopped fresh cilantro	Make dressing: Whisk together olive oil, lime juice, salt, pepper, and cumin in a large serving bowl until combined., Make salad: Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes., Transfer cooked quinoa into the serving bowl with dressing. Add beans, corn, bell pepper, onion, and cilantro. Mix with a large spoon or wide spatula until combined.	483 kcal	69 g	NaN	13 g	16 g	3 g	1211 mg	5 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Chicken Caesar Pasta Salad	https://www.allrecipes.com/recipe/240471/chicken-caesar-pasta-salad/	4.3	155.0	20.0	15.0	This chicken Caesar pasta salad with bell peppers and hard-cooked eggs is easy to assemble and one of our favorite summer meals.	1 (16 ounce) box mini penne pasta, 1.5 pounds chopped cooked chicken, 0.5 cup diced green bell pepper, 0.33333334326744 cup grated Parmesan cheese, 0.33333334326744 cup chopped red onion, 2 large hard-boiled eggs, chopped, 0.5 (8 ounce) bottle creamy Caesar salad dressing, or to taste	Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water., Transfer pasta to a large bowl. Stir in chicken, bell pepper, Parmesan, onion, and eggs. Pour in salad dressing and toss to coat. Cover with plastic wrap and refrigerate until chilled and flavors have blended, at least 2 hours.	382 kcal	34 g	102 mg	2 g	26 g	4 g	210 mg	2 g	16 g	0 g	10 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Feta Chicken Salad	https://www.allrecipes.com/recipe/72985/feta-chicken-salad/	4.7	20.0	20.0	NaN	A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!	3 cups diced cooked chicken, 2 large stalks celery, diced, 1 medium red bell pepper, seeded and diced, 0.5 medium red onion, diced, 6 tablespoons mayonnaise, 6 tablespoons sour cream, 1 (4 ounce) package feta cheese, crumbled, 2 teaspoons dried dill weed, salt and ground black pepper to taste	Mix chicken, celery, and red onion together in a serving bowl., Stir mayonnaise, sour cream, feta cheese, and dill together in a separate bowl. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed., Serve immediately, or refrigerate until serving.	599 kcal	7 g	163 mg	1 g	41 g	19 g	1061 mg	5 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Sue's Taco Salad	https://www.allrecipes.com/recipe/18071/sues-taco-salad/	4.7	30.0	15.0	15.0	This taco salad is a great dish for potlucks. It's easy and can be made in advance. Add dressing just before serving.	1 pound lean ground beef, 1 (1 ounce) package taco seasoning mix, 0.5 (14.5 ounce) package nacho-flavor tortilla chips, 2 cups shredded Cheddar cheese, 0.5 (15 ounce) can kidney beans, drained, 0.5 cup ranch-style salad dressing, 1 chopped tomato, 1 cup chopped lettuce, 0.25 cup chopped green onion	Place ground beef in a large, deep skillet over medium-high heat. Cook, stirring to crumble, until well done; drain. Stir in taco seasoning mix. Set aside to cool., Place chips into a large bowl; crush them into bite-sized pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions., Pour dressing on top; toss to coat.	626 kcal	33 g	92 mg	4 g	28 g	15 g	1125 mg	4 g	42 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	NaN	https://www.allrecipes.com/gallery/salad-meals/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Main Dish Salads	Cilantro Lime Steak Salad	https://www.allrecipes.com/recipe/263064/cilantro-lime-steak-salad/	4.8	40.0	20.0	10.0	This cilantro-lime steak salad pairs tender, broiled steak slices with a mixed vegetable salad, all drizzled with an herby, citrus dressing.	1 clove garlic, 2 teaspoons seeded and minced jalapeno pepper, 0.75 teaspoon minced fresh ginger, 0.33333334326744 cup lime juice, 0.25 cup packed cilantro leaves, 2 tablespoons honey, 2 teaspoons balsamic vinegar, 0.5 teaspoon salt, or to taste, 0.33333334326744 cup extra-virgin olive oil, 1 pound flat iron steak, salt and ground black pepper to taste, 1 cup corn kernels, 1 cup chopped yellow bell pepper, 0.5 cup thinly sliced red onion, 1 plum tomato, diced, 0.5 jalapeno pepper, thinly sliced, 8 cups torn romaine lettuce, 0.5 cup crumbled feta cheese, 1 cup tortilla chips, or to taste	Make the dressing: Pulse garlic, jalapeño, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic vinegar, and salt; pulse to blend. Turn the blender on; pour in oil in a slow, steady stream. Blend until dressing is smooth., Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil., Make the salad: Season steak with salt and black pepper, then transfer to the prepared baking sheet., Broil in the preheated oven until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side., While the steak is cooking, stir together corn, bell pepper, onion, tomato, and jalapeño in a bowl., Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain., Divide lettuce among 4 plates. Drizzle dressing over top, then top with steak slices and corn mixture. Sprinkle with feta and serve with tortilla chips.	575 kcal	32 g	94 mg	5 g	30 g	11 g	775 mg	15 g	38 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Best Chicken Salad Ever	https://www.allrecipes.com/recipe/239492/best-chicken-salad-ever/	4.6	40.0	10.0	NaN	Use canned chicken, sweet relish, pecans, and raisins to make this surprisingly nice chicken salad with a touch of sweetness.	1 (5 ounce) can chunk chicken, drained and flaked, 1 large apple, cored and diced, 0.66666668653488 cup raisins, 0.5 stalk celery, chopped, 0.5 cup chopped pecans, 3 tablespoons plain fat-free Greek yogurt, 1 teaspoon sweet pickle relish, salt and ground black pepper to taste	Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper., Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.	174 kcal	20 g	15 mg	2 g	7 g	1 g	133 mg	14 g	9 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Main Dish Macaroni Salad	https://www.allrecipes.com/recipe/11891/main-dish-macaroni-salad/	4.3	145.0	10.0	15.0	A rich blend of mayonnaise, milk, Parmesan, garlic, and parsley is tossed with macaroni and tasty ham. This recipe can be served as a side or a main course salad.	2 cups corkscrew pasta, 1 cup mayonnaise, 0.25 cup grated Parmesan cheese, 0.25 cup chopped parsley, 2 tablespoons milk, 1 clove garlic, minced, 1.5 cups diced ham, 2 cups halved cherry tomatoes	Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and drain once more. Set aside., In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill for several hours.	342 kcal	14 g	29 mg	1 g	8 g	5 g	556 mg	1 g	29 g	0 g	7 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Red Quinoa and Avocado Salad	https://www.allrecipes.com/recipe/216552/red-quinoa-and-avocado-salad/	4.6	50.0	5.0	15.0	This quinoa avocado salad is flavored with cumin and lime juice for a delicious, veggie-packed meal.	0.66666668653488 cup water, 0.33333334326744 cup red quinoa, 1 cup cherry tomatoes, halved, 0.5 cup diced cucumber, 0.25 cup diced red onion, 2 tablespoons lime juice, 0.5 teaspoon ground cumin seed, salt and pepper to taste, 2 cups baby spinach leaves, 1 avocado - peeled, pitted and sliced	Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes., Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine., Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.	311 kcal	37 g	NaN	12 g	8 g	2 g	46 mg	3 g	17 g	0 g	2 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Barley Lime Fiesta Salad	https://www.allrecipes.com/recipe/217156/barley-lime-fiesta-salad/	4.4	60.0	30.0	30.0	Barley, corn, black beans, and colorful veggies team up with a cilantro-lime dressing to make a different cold salad. Mix the dressing to your tastes.	2 cups water, 1 cup pearl barley, 1 (8.75 ounce) can whole kernel corn, drained, 0.5 (15 ounce) can black beans, rinsed and drained, 1 small red onion, chopped, 0.5 green bell pepper, chopped, 0.5 red bell pepper, chopped, 1 large carrot, chopped, 1 stalk celery, chopped, 0.75 chipotle pepper in adobo sauce, finely chopped, or to taste, 1 tablespoon canola oil, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon ground cumin, 0.25 cup water, 0.25 cup chopped fresh cilantro, 2 tablespoons light corn syrup, or to taste, 1 tablespoon canola oil, or to taste, 1 tablespoon lime juice, or to taste, 1 tablespoon lemon juice, or to taste, 1 teaspoon distilled white vinegar, or to taste, 0.25 teaspoon onion powder, or to taste	Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator., Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl., Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.	166 kcal	30 g	NaN	6 g	4 g	0 g	263 mg	4 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Caprese Salad with Grilled Flank Steak	https://www.allrecipes.com/recipe/232209/caprese-salad-with-grilled-flank-steak/	4.7	35.0	20.0	10.0	Grilled, marinated flank steak tops a Caprese salad for delicious main course meal that's perfect for summer.	2 medium tomatoes, diced, 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes, 0.25 cup coarsely chopped fresh basil, 2 cloves garlic, minced, divided, 41 tablespoons olive oil, divided, 1 pound flank steak, salt and ground black pepper to taste, 1 (6.5 ounce) bag butter lettuce mix, 2 tablespoons balsamic vinegar, or to taste	Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak., When the grill is preheated, cook steak to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain., Divide lettuce onto 4 serving plates. Drizzle 1 1/2 teaspoons each balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.	321 kcal	6 g	50 mg	1 g	20 g	8 g	115 mg	4 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Brazilian Chicken Salad (Salpicao de Frango)	https://www.allrecipes.com/recipe/266996/brazilian-chicken-salad-salpicao-de-frango/	4.0	20.0	20.0	NaN	Leftover chicken? Try this delicious chicken salad from Brazil with golden raisins, apple, carrots, and corn in a simple cream and mustard dressing.	1 pound coarsely shredded cooked chicken, 1 (8 ounce) can whole kernel corn, drained, 1 cup pitted green olives, chopped, 0.75 cup golden raisins, 2 carrots, grated, 1 stalk celery, finely chopped, 0.25 green apple, finely chopped, 4 tablespoons heavy cream, 1 tablespoon Dijon mustard, 1 pinch white sugar, salt and freshly ground black pepper to taste, 2 tablespoons chopped fresh parsley, or to taste, 2 large lettuce leaves, 4 sprigs watercress, 2 cups shoestring potato sticks	Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl., Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley., Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.	355 kcal	31 g	55 mg	3 g	17 g	6 g	427 mg	12 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Whole Wheat Rotini Pasta Salad	https://www.allrecipes.com/recipe/220624/whole-wheat-rotini-pasta-salad/	4.6	30.0	20.0	10.0	This fabulous and light pasta salad with carrots, asparagus, tomatoes, and green onions can be made in advance or eaten immediately.	1 (12 ounce) box whole wheat rotini pasta, 0.25 cup apple cider vinegar, 0.25 cup olive oil, 0.25 cup crumbled feta cheese, or to taste, 6 leaves fresh basil, chopped, salt and ground black pepper to taste, 1 bunch asparagus, trimmed and chopped, 3 tomatoes, chopped, 2 large carrots, chopped, 1 bunch green onions, 4 cloves garlic, minced	Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite, about 8 minutes; drain., Rinse the pasta with cold water until completely chilled; drain completely., While the pasta cooks, whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese, basil, salt, and black pepper into the vinaigrette., Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly., Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.	352 kcal	52 g	6 mg	6 g	11 g	2 g	126 mg	8 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Grilled Chicken, Peach, and Arugula Salad	https://www.allrecipes.com/recipe/242415/grilled-chicken-peach-and-arugula-salad/	4.9	30.0	15.0	15.0	Chicken and fresh peaches are grilled and served on top of arugula dressed in a homemade vinaigrette in this simple grilled salad recipe.	5 tablespoons olive oil, divided, 1 tablespoon balsamic vinegar, 1 tablespoon chopped shallot, 1 teaspoon Dijon mustard, 0.5 teaspoon salt, or more to taste, 4 peaches, halved and pitted, 4 skinless, boneless chicken breast halves, 8 cups baby arugula	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed., Brush 1 teaspoon oil onto cut-side of peaches., Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate., Brush remaining oil onto both sides of chicken breasts and season with salt., Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces., Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.	210 kcal	6 g	43 mg	0 g	17 g	2 g	263 mg	5 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Cranberry Apple Pecan Quinoa Salad	https://www.allrecipes.com/recipe/234447/cranberry-apple-pecan-quinoa-salad/	4.6	25.0	10.0	15.0	Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.	1.5 cups chicken broth, 1 cup quinoa, rinsed, 3 tablespoons olive oil, 1.5 tablespoons Dijon mustard, 1 teaspoon maple syrup, or more to taste, 0.25 teaspoon ground cinnamon, salt and ground black pepper to taste, 1 large crisp apple, chopped into small pieces, 1 cup pecan pieces, 0.5 cup dried cranberries, 0.5 cup grated Parmesan cheese	Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork., Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.	372 kcal	36 g	6 mg	5 g	8 g	3 g	198 mg	12 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Quinoa, Butternut Squash, and Kale Salad	https://www.allrecipes.com/recipe/254993/quinoa-butternut-squash-and-kale-salad/	4.8	60.0	20.0	40.0	Butternut squash and zucchini are roasted in a mixture of herbs and spices in this hearty quinoa salad made with kale, raisins, and honey.	2 tablespoons extra-virgin olive oil, divided, 0.5 teaspoon ground cumin, 0.5 teaspoon dried oregano, 0.5 teaspoon chili powder, 0.5 teaspoon sea salt, ground black pepper to taste, 0.5 butternut squash - peeled, seeded, and cubed, 1 zucchini, cubed, 2 cups water, 1 cup quinoa, 2 cups chopped lacinato kale, 2 cups chopped Italian parsley, 0.5 cup raisins, 0.5 cup chopped red onion, 0.25 cup apple cider vinegar, 1 tablespoon honey	Preheat oven to 375 degrees F (190 degrees C)., Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet., Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool., Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool., Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.	195 kcal	35 g	NaN	4 g	5 g	1 g	132 mg	11 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	NaN	https://www.allrecipes.com/gallery/refreshing-thai-inspired-summer-salads/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Main Dish Salads	Greek Flank Steak and Veggie Salad	https://www.allrecipes.com/recipe/256017/greek-flank-steak-and-veggie-salad/	4.6	176.0	25.0	21.0	Tomatoes, cucumbers, and onions roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.	2 pounds flank steak, 6 tablespoons extra-virgin olive oil, 0.25 cup fresh lemon juice, 2 tablespoons Worcestershire sauce, 4 cloves garlic, minced, 2 teaspoons ground oregano, 1 teaspoon kosher salt, 0.25 teaspoon black pepper, 1 (15 ounce) can chickpeas, drained and rinsed, 1.5 cups cherry tomatoes, halved, 1 English cucumber, chopped, 1 red onion, chopped, 8 cups chopped romaine lettuce, 1 cup crumbled feta cheese, 0.25 cup chopped fresh parsley	Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours., Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray., Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer., Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes., Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade., Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side., Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.	463 kcal	22 g	70 mg	5 g	26 g	10 g	853 mg	4 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Fab Summer Blackened Chicken Salad	https://www.allrecipes.com/recipe/88370/fab-summer-blackened-chicken-salad/	4.5	30.0	20.0	10.0	Pan-fried, Cajun-seasoned chicken breasts are served over mixed greens and arugula with avocado, sun-dried tomatoes, and black olives. A Dijon and balsamic vinegar based dressing brings the salad a lively flavor.	2 tablespoons olive oil, divided, 2 (6 ounce) skinless, boneless chicken breast halves, 1.5 tablespoons Cajun seasoning, 2 cloves garlic, crushed, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, salt and black pepper to taste, 2 cups mixed salad greens, 1 cup arugula, 1 avocado - peeled, pitted, and diced, 12 oil-packed sun-dried tomatoes, drained and sliced, 0.5 cup sliced black olives	Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic., In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper., In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.	610 kcal	23 g	104 mg	10 g	43 g	6 g	1606 mg	2 g	40 g	0 g	2 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Steak Fajita Salad	https://www.allrecipes.com/recipe/217307/steak-fajita-salad/	4.7	35.0	35.0	NaN	Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.	8 ounces beef steak, cut into thin strips, 2 teaspoons dry fajita seasoning, 1 tablespoon vegetable oil, 0.5 cup sliced red or green bell peppers, 0.33333334326744 cup sliced onion, 1 (11 ounce) package DOLE® Just Lettuce, 1 medium tomato, diced, 0.25 cup drained canned black beans, 0.25 cup sliced black olives, 0.25 cup shredded Cheddar cheese, Southwest Fiesta Dressing (recipe below)	Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes., Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp., Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	2 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Hiyashi Chuka Noodles	https://www.allrecipes.com/recipe/150427/hiyashi-chuka-noodles/	4.4	20.0	15.0	5.0	Ramen noodles are served cold with chili sauce, cucumber, and carrot slices as well as ham and egg. This is a common cold noodle salad in Japan, and always great to eat when the weather is hot.	3 tablespoons soy sauce, 2 tablespoons white sugar, 3 tablespoons white vinegar, 5 tablespoons chicken stock, 1 teaspoon sesame oil, 0.5 teaspoon chili oil, 2 (3 ounce) packages ramen noodles, 1 egg, beaten, 0.5 cucumber, julienned, 1 carrot, grated, 1 slice cooked ham, cut into thin strips, 0.25 sheet nori, cut into thin slices, 1 tablespoon hot Chinese mustard	Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside., Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2 minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips., To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side.	236 kcal	29 g	101 mg	2 g	9 g	2 g	2093 mg	16 g	10 g	0 g	2 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Fall Salad with Cranberry Vinaigrette	https://www.allrecipes.com/recipe/13791/fall-salad-with-cranberry-vinaigrette/	4.2	0.0	NaN	NaN	Salad greens, pears, walnuts and gorgonzola are tossed in a cranberry dressing in this beautiful seasonal salad. Serve as the first course to a Thanksgiving meal.	0.5 cup cider vinegar, 0.25 cup cranberries, 0.25 cup olive oil, 2 teaspoons white sugar, 0.125 teaspoon kosher salt, 1 pinch freshly ground black pepper, 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces, 2 medium heads Belgian endive - washed, dried and chopped, 2 red Anjou pears, 0.5 cup toasted walnuts, chopped, 0.5 cup crumbled Gorgonzola cheese	In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled., Core and julienne one pear, core and dice the other., In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat., Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.	214 kcal	16 g	11 mg	8 g	6 g	3 g	172 mg	7 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Amy's Barbecue Chicken Salad	https://www.allrecipes.com/recipe/72631/amys-barbecue-chicken-salad/	4.6	35.0	15.0	12.0	Slices of grilled chicken are tossed with lettuce and Southwest-style ingredients, then served with a creamy barbeque sauce dressing.	2 skinless, boneless chicken breast halves, 1 head red leaf lettuce, rinsed and torn, 1 head green leaf lettuce, rinsed and torn, 1 fresh tomato, chopped, 1 bunch cilantro, chopped, 1 (15.25 ounce) can whole kernel corn, drained, 1 (15 ounce) can black beans, drained, 1 (2.8 ounce) can French fried onions, 0.5 cup Ranch dressing, 0.5 cup barbeque sauce	Preheat the grill for high heat., Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice., In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions., In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.	301 kcal	32 g	21 mg	6 g	12 g	3 g	805 mg	7 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Arugula Salad with Citrus Vinaigrette	https://www.allrecipes.com/recipe/60157/arugula-salad-with-citrus-vinaigrette/	4.3	20.0	20.0	NaN	Freshly squeezed citrus juices and olive oil create a deliciously light salad dressing for this simple green salad made with arugula, pear, and red bell pepper.	0.33333334326744 cup freshly squeezed grapefruit juice, 0.33333334326744 cup freshly squeezed orange juice, 0.33333334326744 cup extra virgin olive oil, salt to taste, 6 ounces arugula - rinsed, dried and torn, 1 pear, cored and sliced, 1 red bell pepper, thinly sliced	In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously., In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.	229 kcal	14 g	NaN	3 g	2 g	3 g	159 mg	8 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Black Bean Quinoa Salad	https://www.allrecipes.com/recipe/273101/black-bean-quinoa-salad/	4.6	30.0	10.0	20.0	Dressed simply with lime juice and olive oil, this fresh-tasting black bean quinoa salad is ready in 30 minutes.	2 cups water, 1 cup quinoa, rinsed, 0.25 cup extra-virgin olive oil, 0.25 cup lime juice, 2 teaspoons ground cumin, 1 teaspoon salt, 1 (15 ounce) can black beans, drained and rinsed, 1.5 cups diced cucumber, 0.25 cup chopped fresh cilantro, salt and ground black pepper to taste	Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool., Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing., Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.	263 kcal	32 g	NaN	7 g	9 g	2 g	692 mg	1 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Easy Keto Taco Salad Bowl for 2	https://www.allrecipes.com/recipe/264429/easy-keto-taco-salad-bowl-for-2/	5.0	25.0	15.0	10.0	Try this quick and easy keto taco salad bowl with ground beef, avocado, lettuce, and salsa. It takes less than 30 minutes to make this low-carb dinner for 2.	1 tablespoon olive oil, 0.5 pound ground beef, 1 teaspoon taco seasoning, 3 cups chopped romaine lettuce, 1 avocado - peeled, pitted, and cubed, 0.5 cup cherry tomato halves, 2 tablespoons chopped green onions, 2 tablespoons salsa, 0.25 cup sour cream, 1 tablespoon cilantro leaves	Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes., Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.	548 kcal	16 g	82 mg	9 g	23 g	14 g	303 mg	2 g	45 g	0 g	2 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Quick Taco Salad	https://www.allrecipes.com/recipe/221915/quick-taco-salad/	4.5	55.0	35.0	20.0	Set out bowls of seasoned ground beef, corn chips, and all the fixings and let your guests and family members design their own taco salads at the table. Kids love it.	2 pounds ground beef chuck, 2 envelopes taco seasoning mix, 1.5 cups water, 1 onion, chopped, 2 cups green leaf lettuce, shredded, 1 cup cherry tomatoes, halved, 2 cups shredded Cheddar/Monterey Jack cheese blend, 0.5 cup chopped black olives, 2 cups salsa, 2 jalapeno peppers, seeded and chopped, 1 cup sour cream, 1 (10.5 ounce) bag corn chips (such as Fritos®)	Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl., Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.	638 kcal	37 g	101 mg	4 g	30 g	16 g	1611 mg	6 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Za'atar Chicken Salad with Lemon-Tahini Dressing	https://www.allrecipes.com/recipe/274175/zaatar-chicken-salad-with-lemon-tahini-dressing/	4.0	70.0	30.0	10.0	Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.	2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons za'atar seasoning, 1 clove garlic, minced, 1 teaspoon kosher salt, 0.5 teaspoon freshly ground black pepper, 0.5 pound chicken tenders, 6 cups torn, bite-sized romaine lettuce, 1 cup cherry tomatoes, halved, 1 green bell pepper, diced, 1 cucumber, peeled and diced, 0.5 cup shredded carrot, 1 lemon, zested and juiced, 4 tablespoons tahini, 4 tablespoons water, or more as needed, 2 cloves garlic, 1 dried date, minced, salt and ground black pepper to taste, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh mint	Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side., Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot., Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss., Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.	553 kcal	39 g	65 mg	14 g	34 g	5 g	1177 mg	9 g	34 g	0 g	2 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Quinoa, Asparagus, and Feta Salad	https://www.allrecipes.com/recipe/238182/quinoa-asparagus-and-feta-salad/	4.7	35.0	15.0	15.0	Quinoa pairs nicely with asparagus and feta cheese for this salad that is the perfect recipe for spring and summer!	1.5 cups water, 0.75 cup quinoa, 0.25 teaspoon salt, 1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces, 4 ounces crumbled feta cheese, 0.33333334326744 cup toasted slivered almonds, 2 green onions, thinly sliced, or to taste, 2 tablespoons chopped fresh parsley, 1 teaspoon chopped fresh thyme, 1 lemon, zested, 0.25 cup lemon juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 clove garlic, minced, 1.5 teaspoons Dijon mustard, freshly ground black pepper to taste	Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool., Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain., Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa., Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.	238 kcal	23 g	17 mg	4 g	9 g	4 g	346 mg	6 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Main Dish Salads	Jicama and Pineapple Salad in a Cilantro Vinaigrette	https://www.allrecipes.com/recipe/166622/jicama-and-pineapple-salad-in-a-cilantro-vinaigrette/	4.6	60.0	30.0	NaN	Sweet and tangy work well together in this palate-pleasing salad.	2 serrano peppers, seeded and minced, 2 tablespoons fresh lime juice, 2 tablespoons rice vinegar, 1 bunch fresh cilantro, minced, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 0.25 cup olive oil, 0.5 fresh pineapple - peeled, cored, and cut into chunks, 1 jicama, peeled and julienned, 3 cups mixed baby greens, 1 avocado - peeled, pitted and diced	Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour., Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!	360 kcal	44 g	NaN	15 g	4 g	3 g	321 mg	21 g	21 g	0 g	4 servings	NaN	NaN
Africa	NaN	Main Dish Salads	NaN	https://www.allrecipes.com/gallery/turn-leftover-chicken-into-main-dish-salads/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Paillard	https://www.allrecipes.com/recipe/246243/chicken-paillard/	4.6	34.0	15.0	4.0	This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.	4 (6 ounce) skinless, boneless chicken breast halves, 0.33333334326744 cup dry white wine, 1 lemon, juiced, 1 small shallot, chopped, 2 teaspoons extra-virgin olive oil, 1 clove garlic, crushed, 1 lemon, juiced, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 2 teaspoons lemon zest, 0.5 teaspoon freshly ground black pepper, divided, 0.5 teaspoon salt, divided, 4 cups trimmed arugula, 8 ounces cherry tomatoes, halved	Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes., Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine., Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat., Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.	280 kcal	6 g	97 mg	1 g	37 g	2 g	388 mg	1 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Grilled Chicken Taco Salad	https://www.allrecipes.com/recipe/223029/grilled-chicken-taco-salad/	4.6	50.0	30.0	20.0	Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.	1 (15 ounce) can black beans, rinsed and drained, 0.75 cup medium-hot salsa, 0.5 cup chopped fresh cilantro, 1 tablespoon lime juice, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon brown sugar, 0.25 teaspoon cayenne pepper, 1 tablespoon olive oil, 1 pound skinless, boneless chicken breast halves, 4 (7 inch) corn tortillas, 4 cups shredded lettuce, 0.5 cup chopped fresh cilantro, 1 avocado - peeled, pitted, and sliced, 1 lime, cut into wedges, 0.25 cup sour cream	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside., Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts., Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes., Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.	470 kcal	44 g	71 mg	16 g	35 g	5 g	832 mg	5 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Grilled Chicken Salad with Seasonal Fruit	https://www.allrecipes.com/recipe/14186/grilled-chicken-salad-with-seasonal-fruit/	4.8	35.0	15.0	20.0	This terrific grilled chicken salad recipe can be varied with the seasons. Add your favorite berries along with the grilled chicken in summer, and try orange segments or dried fruit in winter.	1 pound skinless, boneless chicken breast halves, 0.5 cup pecans, 0.33333334326744 cup red wine vinegar, 0.5 cup white sugar, 1 cup vegetable oil, 0.5 onion, minced, 1 teaspoon ground mustard, 1 teaspoon salt, 0.25 teaspoon ground white pepper, 2 heads Bibb lettuce - rinsed, dried and torn, 1 cup sliced fresh strawberries	Preheat the grill to high heat. Lightly oil the grill grate., Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside., Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside., Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth., Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.	567 kcal	23 g	43 mg	2 g	18 g	6 g	428 mg	19 g	46 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Salad with Apples, Grapes, and Walnuts	https://www.allrecipes.com/recipe/222912/chicken-salad-with-apples-grapes-and-walnuts/	4.8	25.0	25.0	NaN	This chicken salad with apples, crunchy walnuts, and red grapes features a yogurt-based mayo dressing. A tasty recipe for leftover grilled chicken.	4 cooked chicken breasts, shredded, 2 medium Granny Smith apples, cut into small chunks, 2 cups chopped walnuts, or to taste, 0.5 red onion, chopped, 3 stalks celery, chopped, 3 tablespoons lemon juice, 0.5 cup vanilla yogurt, 5 tablespoons creamy salad dressing (such as Miracle Whip®), 5 tablespoons mayonnaise, 25 seedless red grapes, halved	Toss together chicken, apples, walnuts, red onion, celery, and lemon juice in a large bowl., Whisk together yogurt, salad dressing, and mayonnaise in a small bowl; pour over chicken mixture and stir to coat. Gently fold in grapes.	307 kcal	11 g	42 mg	2 g	17 g	3 g	128 mg	7 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken and Egg Salad	https://www.allrecipes.com/recipe/279940/chicken-and-egg-salad/	4.8	205.0	25.0	NaN	This chicken salad with eggs is flavored with fresh herbs and mayo for a delicious main dish that can also be served on crackers as a tasty appetizer.	2 cups diced cooked chicken, 3 large hard-boiled eggs, diced, 0.5 onion, chopped, 1 stalk celery, diced, 2 tablespoons mayonnaise, or to taste, 2 tablespoons chopped fresh cilantro, 1 tablespoon chopped fresh parsley, salt and cracked black pepper to taste	Combine cooked chicken, eggs, onion, celery, mayonnaise, cilantro, and parsley in a large bowl. Season with salt and cracked black pepper. Stir until well combined. Add more mayonnaise, salt, and cracked black pepper to your liking. Place in the refrigerator to chill, about 3 hours.	274 kcal	4 g	216 mg	1 g	23 g	5 g	181 mg	2 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Salad with Bacon, Lettuce, and Tomato	https://www.allrecipes.com/recipe/16466/chicken-salad-with-bacon-lettuce-and-tomato/	4.6	70.0	30.0	10.0	This chicken salad with bacon and tomato is dressed in a creamy mixture of mayonnaise, lemon juice, and parsley and served over crisp lettuce leaves.	5 slices bacon, 0.75 cup mayonnaise, 2 tablespoons minced green onion, 1 tablespoon chopped parsley, 1 teaspoon lemon juice, 1 dash Worcestershire sauce, salt and ground black pepper to taste, 3 cups diced cooked chicken, 1 cup chopped fresh tomato, 2 stalks celery, thinly sliced, 12 leaves romaine lettuce, 1 large avocado, sliced	Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels and crumble when cool enough to handle., Whisk mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until smooth., Stir chicken, tomato, and celery together in a bowl. Add crumbled bacon; pour mayonnaise dressing over top and toss to coat. Cover and refrigerate until chilled, at least 30 minutes., When ready to serve, remove from the refrigerator and stir. Serve over romaine lettuce leaves and garnish with avocado slices.	456 kcal	8 g	71 mg	4 g	24 g	7 g	395 mg	2 g	37 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	My Favorite Chicken Salad	https://www.allrecipes.com/recipe/234350/my-favorite-chicken-salad/	4.8	75.0	15.0	NaN	This savory chicken salad with crunchy celery and pecans mixed with mayonnaise, relish, mustard, garlic, and dill is delicious as is or on a sandwich.	2 cooked skinless, boneless chicken breast halves, cut into cubes, 3 stalks celery, finely diced, 0.75 cup chopped pecans, 0.5 cup mayonnaise, 2 tablespoons minced yellow onion, 1.5 tablespoons sweet pickle relish, 2 teaspoons prepared mustard, 1.5 teaspoons ground black pepper, 1.5 teaspoons minced fresh dill, 1 teaspoon lemon juice, 0.5 teaspoon white sugar, 0.5 teaspoon salt, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika	Stir together chicken, celery, pecans, mayonnaise, onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a large bowl until well combined. Refrigerate for at least 1 hour before serving.	287 kcal	6 g	31 mg	2 g	11 g	3 g	384 mg	2 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Salad Spread	https://www.allrecipes.com/recipe/8790/chicken-salad-spread/	4.3	0.0	NaN	NaN	The chicken salad is quick and easy. If you want a little 'zip', add a few drops of hot sauce to the mixture! Serve on lettuce as a salad or on bread as a sandwich.	1 (10 ounce) can chicken chunks, drained, 0.25 cup chopped celery, 0.33333298563957 cup low-fat mayonnaise, 0.5 teaspoon onion powder, 0.5 cup sweet pickles, chopped	Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles.	145 kcal	7 g	43 mg	0 g	15 g	2 g	476 mg	7 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Pecan Chicken Salad	https://www.allrecipes.com/recipe/280690/pecan-chicken-salad/	4.7	20.0	20.0	NaN	This chicken salad with toasted pecans comes together fast using rotisserie chicken breasts. The herbs along with the pecans help to make this chicken salad flavorful	0.5 cup mayonnaise, 0.5 cup plain Greek yogurt, 2 teaspoons white wine vinegar, 0.5 teaspoon garlic powder, 0.25 teaspoon dried thyme, 1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®), 2 cups chopped cooked chicken, 2 stalks celery, sliced, 0.33333334326744 cup chopped toasted pecans, 2 tablespoons minced red onion	Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate., Serve immediately or refrigerate for up to 3 days.	458 kcal	5 g	71 mg	1 g	20 g	8 g	236 mg	2 g	40 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Classic Chicken Salad	https://www.allrecipes.com/recipe/285369/classic-chicken-salad/	5.0	235.0	20.0	80.0	Perfect for sandwiches, salads, and snacking, this crowd-pleasing recipe for classic chicken salad can be made up to 2 days ahead and stored in the fridge.	cooking spray, 2 pounds skinless, boneless chicken breast halves, 1 teaspoon kosher salt, divided, 0.75 teaspoon ground black pepper, divided, 0.75 teaspoon onion powder, 1 cup mayonnaise, or more to taste, 0.5 cup sour cream, 0.25 cup sweet relish, 3 stalks green onions (white and light green parts only), minced, 2 tablespoons chopped fresh parsley, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon dried dill weed, 0.5 cup finely chopped celery	Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray., Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil., Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth., Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined., Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency., Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise., Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.	296 kcal	4 g	65 mg	0 g	20 g	5 g	457 mg	2 g	22 g	0 g	10 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Carol's Chicken Salad	https://www.allrecipes.com/recipe/24822/carols-chicken-salad/	4.6	20.0	20.0	NaN	Tender chicken breast chunks are mixed with sweet green grapes, diced Swiss cheese, crunchy celery, and minced green onions, and folded into a tangy, creamy dressing.	0.5 cup mayonnaise, 0.5 teaspoon salt, 0.75 teaspoon poultry seasoning, 0.25 teaspoon onion powder, 0.25 teaspoon garlic powder, 0.25 teaspoon ground black pepper, 1 tablespoon lemon juice, 3 cups diced, cooked chicken breast meat, 0.5 cup finely chopped celery, 0.5 cup chopped green onions, 1 (8 ounce) can water chestnuts, drained and chopped, 1.5 cups diced Swiss cheese, 1.5 cups halved green grapes	In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice., In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.	293 kcal	10 g	60 mg	1 g	19 g	6 g	279 mg	6 g	20 g	0 g	9 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Healthy Chicken Salad	https://www.allrecipes.com/recipe/272849/healthy-chicken-salad/	4.6	15.0	15.0	NaN	This healthy chicken salad recipe made with Greek yogurt and cottage cheese instead of mayonnaise is creamy and delicious and packed with protein.	1 (6 ounce) container fat-free Greek yogurt (such as Fage®), 0.5 cup low-fat cottage cheese, 0.5 cup chopped celery, 0.5 cup diced apple, 0.25 cup sweetened dried cranberries (such as Craisins®), 2 tablespoons chopped onion, 2 tablespoons chopped pecans, 0.5 tablespoon Dijon mustard, 1.25 cups cubed, cooked chicken, salt and ground black pepper to taste	Gather all ingredients., Stir Greek yogurt, cottage cheese, celery, apple, cranberries, onion, pecans, and Dijon mustard in a bowl until well combined., Mix in chicken. Season with salt and pepper.	168 kcal	13 g	29 mg	1 g	15 g	2 g	248 mg	10 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Curry Chicken Salad with Grapes	https://www.allrecipes.com/recipe/232743/curry-chicken-salad-with-grapes/	4.4	80.0	20.0	NaN	Curry chicken salad with grapes, almonds, and parsley is a nice salad topper, filling for a croissant, or a snack simply eaten with a fork.	0.5 cup butter, 2 cups mayonnaise, 0.25 cup minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon curry powder, 4 cups shredded cooked chicken, 2 cups halved red grapes, 0.5 cup toasted slivered almonds	Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature., Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.	440 kcal	8 g	58 mg	1 g	10 g	10 g	284 mg	5 g	42 g	0 g	12 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Holiday Chicken Salad	https://www.allrecipes.com/recipe/8584/holiday-chicken-salad/	4.8	15.0	15.0	NaN	Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too.	4 cups cubed, cooked chicken meat, 1 cup mayonnaise, 1 teaspoon paprika, 1.5 cups dried cranberries, 1 cup chopped celery, 2 green onions, chopped, 0.5 cup minced green bell pepper, 1 cup chopped pecans, 1 teaspoon seasoning salt, ground black pepper to taste	In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.	315 kcal	15 g	42 mg	2 g	14 g	3 g	213 mg	11 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Coronation Chicken	https://www.allrecipes.com/recipe/79538/coronation-chicken/	4.7	120.0	20.0	40.0	This coronation chicken recipe features creamy chicken, mango, and raisins tossed in curried mayo for a refreshingly different salad or sandwich filling.	6 skinless, boneless chicken breast halves, 0.33333334326744 cup sultana raisins, 1 (1 pound) large mango, peeled, thinly sliced, 0.66666668653488 cup mayonnaise, 1 teaspoon mild curry powder, 1 tablespoon mango chutney, 1 teaspoon fresh lemon juice, 1 pinch salt and ground black pepper, 0.75 cup toasted cashews	In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips., In a large bowl, stir together chicken strips, raisins, and 1/2 of the mango., In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.	476 kcal	28 g	70 mg	2 g	27 g	5 g	302 mg	19 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Best Chicken Salad Sandwich	https://www.allrecipes.com/recipe/233056/best-chicken-salad-sandwich/	4.6	15.0	15.0	NaN	Cranberries, pecans, and green apples mixed with chicken make the best chicken salad on whole wheat bread. Add a few slices of turkey bacon for extra flavor.	0.5 cup light mayonnaise, 0.5 cup low-fat plain yogurt, 1 teaspoon paprika, 1 teaspoon seasoned salt, 1.5 cups dried cranberries, 1 cup chopped celery, 1 cup cubed green apple, 1 cup sliced red grapes, 1 cup chopped pecans, 4 cups drained canned chicken, ground black pepper to taste	Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.	216 kcal	15 g	38 mg	2 g	14 g	2 g	411 mg	11 g	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Fruited Curry Chicken Salad	https://www.allrecipes.com/recipe/15735/fruited-curry-chicken-salad/	4.7	0.0	NaN	NaN	Diced chicken dressed with curry mayonnaise sports a wonderful assortment of apple, raisins and grapes, plus celery, onion and pecans for savory crunch.	4 skinless, boneless chicken breast halves - cooked and diced, 1 stalk celery, chopped, 0.5 onion, chopped, 1 small apple - peeled, cored and chopped, 0.33333334326744 cup golden raisins, 0.33333334326744 cup seedless green grapes, halved, 0.5 cup chopped toasted pecans, 0.125 teaspoon ground black pepper, 0.5 teaspoon curry powder, 0.75 cup mayonnaise	In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!	306 kcal	12 g	44 mg	2 g	15 g	3 g	153 mg	8 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Becky's Chicken Salad	https://www.allrecipes.com/recipe/8565/beckys-chicken-salad/	4.7	20.0	20.0	NaN	Whipped cream gives this chicken salad a lift. Green grapes and crunchy almonds add sweetness and texture to this creamy chicken salad.	2.5 cups diced and chilled, cooked chicken meat, 1 cup chopped celery, 1 cup sliced, seedless grapes, 0.5 cup sliced almonds, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, 1 cup mayonnaise, 0.25 cup heavy whipping cream	In a medium bowl, whip cream to soft peaks., Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.	274 kcal	5 g	43 mg	1 g	11 g	5 g	388 mg	3 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	NaN	https://www.allrecipes.com/gallery/chicken-salad-recipes-with-grapes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Simply The Best Chicken Waldorf Salad	https://www.allrecipes.com/recipe/229652/simply-the-best-chicken-waldorf-salad/	4.7	40.0	20.0	5.0	A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.	0.5 cup chopped walnuts, 2 cooked rotisserie chicken breasts, cubed, 1 cup seedless red grapes, halved, 0.5 cup dried cranberries, 0.5 Granny Smith apple, cored and cubed, 0.25 cup chopped red onion, 0.5 cup mayonnaise, 0.5 cup vanilla yogurt, 2 teaspoons lemon juice	Preheat oven to 325 degrees F (165 degrees C)., Spread chopped walnuts onto a baking sheet., Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool., Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.	476 kcal	30 g	49 mg	3 g	18 g	5 g	210 mg	24 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Strawberry Chicken Salad for Sandwiches	https://www.allrecipes.com/recipe/283223/strawberry-chicken-salad-for-sandwiches/	4.8	20.0	20.0	NaN	Sweet strawberries join leftover chicken and pecans in this delightful chicken salad that makes enough for two servings.	0.5 cup mayonnaise, 2 teaspoons lemon juice, 1 teaspoon honey, 2 teaspoons poppy seeds, 2 cups chopped, cooked chicken, 0.75 cup sliced fresh strawberries, 0.25 cup pecan pieces, 1 stalk chopped celery, 2 stalks green onions, chopped, 2 tablespoons chopped fresh parsley, salt and ground black pepper to taste	Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.	860 kcal	14 g	130 mg	4 g	38 g	13 g	428 mg	8 g	74 g	0 g	2 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Salad with Grapes and Apples	https://www.allrecipes.com/recipe/232744/chicken-salad-with-grapes-and-apples/	4.6	15.0	15.0	NaN	This chicken salad recipe includes grapes, apples, and red onion, creating a fruity and savory sandwich filling.	1 cup cubed cooked chicken, 1 cup halved grapes, 1 Gala apple, diced, 0.33333334326744 cup diced red onion, 2 tablespoons mayonnaise, 1 tablespoon honey mustard, 0.25 teaspoon garlic powder, 0.125 teaspoon ground black pepper	Mix together chicken, grapes, apple, onion, mayonnaise, honey mustard, garlic powder, and black pepper in a bowl until well combined. Store in the refrigerator until serving.	154 kcal	15 g	20 mg	2 g	7 g	1 g	86 mg	12 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Wild Rice Salad	https://www.allrecipes.com/recipe/24363/wild-rice-salad/	4.6	120.0	20.0	40.0	Nutty wild rice salad combines tender turkey, sweet grapes, and crunchy almonds with a light, creamy dressing in this wonderful salad.	1 (6 ounce) package wild rice, 0.75 cup light mayonnaise, 1 teaspoon white vinegar, 1 teaspoon white sugar, salt and pepper to taste, 2 cups cooked, cubed turkey meat, 0.25 cup diced green onion, 1 cup seedless red grapes, 6 ounces blanched slivered almonds	Cook rice according to package directions. Remove from heat and set aside to cool., Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours., Sprinkle slivered almonds over salad before serving.	221 kcal	14 g	23 mg	2 g	11 g	2 g	138 mg	4 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Fruity Curry Chicken Salad	https://www.allrecipes.com/recipe/8932/fruity-curry-chicken-salad/	4.8	45.0	45.0	NaN	A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.	4 skinless, boneless chicken breast halves - cooked and diced, 1 stalk celery, diced, 4 green onions, chopped, 1 Golden Delicious apple - peeled, cored and diced, 0.33333334326744 cup golden raisins, 0.33333334326744 cup seedless green grapes, halved, 0.5 cup chopped toasted pecans, 0.125 teaspoon ground black pepper, 0.5 teaspoon curry powder, 0.75 cup light mayonnaise	In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!	229 kcal	12 g	45 mg	2 g	15 g	2 g	188 mg	9 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	NaN	https://www.allrecipes.com/gallery/best-chicken-salad-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Rotisserie Chicken Salad	https://www.allrecipes.com/recipe/257693/rotisserie-chicken-salad/	4.8	20.0	20.0	NaN	Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.	5 pounds deli rotisserie chicken, boned and meat chopped, 1 white onion, chopped, 4 hard-boiled eggs, chopped, 0.5 cup sweet-hot pickle relish, 1 tablespoon Dijon mustard, 1 teaspoon paprika, 0.5 teaspoon red pepper flakes, 0.5 cup mayonnaise, or to taste, salt and ground black pepper to taste	Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season with salt and pepper.	595 kcal	7 g	324 mg	0 g	80 g	6 g	444 mg	5 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	NaN	https://www.allrecipes.com/gallery/healthy-chicken-salads/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Greek Yogurt Chicken Salad	https://www.allrecipes.com/recipe/273999/greek-yogurt-chicken-salad/	NaN	70.0	10.0	NaN	This no-mayo chicken salad is made with Greek yogurt for some added tang. Great use for leftover shredded chicken.	1 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 2 teaspoons honey, 2 teaspoons chopped fresh parsley, 1 teaspoon chopped fresh dill, 0.5 teaspoon salt, 0.5 teaspoon freshly ground black pepper, 0.5 teaspoon onion powder, 2 cups cooked, shredded chicken, 0.5 cup celery, diced	Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy., Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.	106 kcal	5 g	31 mg	0 g	10 g	2 g	309 mg	4 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Pecan Chicken Salad with Apples and Grapes	https://www.allrecipes.com/recipe/280664/pecan-chicken-salad-with-apples-and-grapes/	5.0	25.0	25.0	NaN	Use a store-bought rotisserie chicken or leftover roasted chicken for this chicken salad with pecans, apples, and grapes.	2 cups chopped cold rotisserie or roasted chicken, 0.5 cup chopped celery, 1 Fuji apple - washed, cored, and chopped, 1 cup red grapes, halved, 0.5 cup chopped pecans, 0.5 cup mayonnaise, 3 tablespoons Thousand Island dressing, 1 tablespoon minced red onion, or to taste, 0.5 teaspoon ground ginger, 0.25 teaspoon curry powder, 0.25 teaspoon dry mustard, salt and ground black pepper to taste	Combine chicken, celery, apple, grapes, and pecans in a large bowl., Combine mayonnaise, Thousand Island Dressing, onion, ginger, curry powder, and dry mustard in a small bowl. Whisk together and pour dressing over salad ingredients. Mix to combine. Season with salt and pepper.	243 kcal	7 g	10 mg	2 g	1 g	3 g	223 mg	5 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Caesar Pasta Salad	https://www.allrecipes.com/recipe/240471/chicken-caesar-pasta-salad/	4.3	155.0	20.0	15.0	This chicken Caesar pasta salad with bell peppers and hard-cooked eggs is easy to assemble and one of our favorite summer meals.	1 (16 ounce) box mini penne pasta, 1.5 pounds chopped cooked chicken, 0.5 cup diced green bell pepper, 0.33333334326744 cup grated Parmesan cheese, 0.33333334326744 cup chopped red onion, 2 large hard-boiled eggs, chopped, 0.5 (8 ounce) bottle creamy Caesar salad dressing, or to taste	Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water., Transfer pasta to a large bowl. Stir in chicken, bell pepper, Parmesan, onion, and eggs. Pour in salad dressing and toss to coat. Cover with plastic wrap and refrigerate until chilled and flavors have blended, at least 2 hours.	382 kcal	34 g	102 mg	2 g	26 g	4 g	210 mg	2 g	16 g	0 g	10 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Feta Chicken Salad	https://www.allrecipes.com/recipe/72985/feta-chicken-salad/	4.7	20.0	20.0	NaN	A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!	3 cups diced cooked chicken, 2 large stalks celery, diced, 1 medium red bell pepper, seeded and diced, 0.5 medium red onion, diced, 6 tablespoons mayonnaise, 6 tablespoons sour cream, 1 (4 ounce) package feta cheese, crumbled, 2 teaspoons dried dill weed, salt and ground black pepper to taste	Mix chicken, celery, and red onion together in a serving bowl., Stir mayonnaise, sour cream, feta cheese, and dill together in a separate bowl. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed., Serve immediately, or refrigerate until serving.	599 kcal	7 g	163 mg	1 g	41 g	19 g	1061 mg	5 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Bree's Chicken Salad	https://www.allrecipes.com/recipe/217831/brees-chicken-salad/	4.6	55.0	25.0	NaN	Red grapes add a burst of color and sweetness to this quick sandwich filling.	2 (12 ounce) cans chicken breast chunks, drained, 4 stalks celery, chopped, 0.5 onion, chopped, 1.5 cups red seedless grapes, halved, 2 tablespoons chopped fresh dill, salt and pepper to taste, 0.75 cup mayonnaise, 0.25 cup white sugar, 2 tablespoons distilled white vinegar, 8 croissants, split	Break the chicken breast chunks into small pieces in a large bowl. Mix in the celery, onion, and grapes. Season with dill and salt and pepper., Whisk together the mayonnaise, sugar, and vinegar in a small bowl until the sugar dissolves. Pour the dressing over the chicken mixture, and mix until combined. Cover and refrigerate for 30 minutes before spreading the salad onto the croissants to make sandwiches.	572 kcal	40 g	99 mg	2 g	24 g	11 g	987 mg	19 g	35 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Best Chicken Salad Ever	https://www.allrecipes.com/recipe/239492/best-chicken-salad-ever/	4.6	40.0	10.0	NaN	Use canned chicken, sweet relish, pecans, and raisins to make this surprisingly nice chicken salad with a touch of sweetness.	1 (5 ounce) can chunk chicken, drained and flaked, 1 large apple, cored and diced, 0.66666668653488 cup raisins, 0.5 stalk celery, chopped, 0.5 cup chopped pecans, 3 tablespoons plain fat-free Greek yogurt, 1 teaspoon sweet pickle relish, salt and ground black pepper to taste	Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper., Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.	174 kcal	20 g	15 mg	2 g	7 g	1 g	133 mg	14 g	9 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chipotle Chicken Salad	https://www.allrecipes.com/recipe/169329/chipotle-chicken-salad/	4.6	15.0	15.0	NaN	Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.	2.5 cups cubed cooked chicken, 1 cup mayonnaise, 0.25 cup crumbled reduced-fat feta cheese, 2 green onions, chopped, 3 tablespoons reduced-fat sour cream, 3 chipotle peppers in adobo sauce, minced, garlic salt and pepper to taste	Combine chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic, salt, and pepper to taste. Stir until evenly combined.	404 kcal	3 g	64 mg	0 g	19 g	7 g	472 mg	1 g	36 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Shredded Chicken Salad	https://www.allrecipes.com/recipe/282541/shredded-chicken-salad/	4.5	80.0	20.0	NaN	Turn shredded chicken leftovers into a delicious salad with additions like crunchy vegetables, mayonnaise, relish, and mustard.	4 cups shredded cooked chicken, 4 stalks celery, minced, 2 large carrots, peeled and minced, 1 cup mayonnaise, 0.25 cup sweet relish, 1 tablespoon spicy brown mustard, 0.5 medium lemon, juiced, 0.75 teaspoon salt, 0.5 teaspoon ground black pepper	Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.	560 kcal	11 g	101 mg	2 g	32 g	8 g	852 mg	6 g	44 g	0 g	5 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Dijon Chicken Salad	https://www.allrecipes.com/recipe/152209/dijon-chicken-salad/	4.7	20.0	20.0	NaN	This chicken salad recipe uses canned chicken along with seedless red and green grapes, dried cranberries, and celery.	2 (10 ounce) cans chunk chicken, 1 cup sliced celery, 1 cup halved seedless green grapes, 1 cup halved seedless red grapes, 0.25 cup dried cranberries, 2 teaspoons dried chives, 2 tablespoons honey, 1 tablespoon Dijon mustard, 0.75 cup mayonnaise, 0.5 teaspoon salt, 0.125 teaspoon ground black pepper	Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.	432 kcal	21 g	68 mg	1 g	21 g	5 g	900 mg	19 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Curried Chicken Salad with Greek Yogurt	https://www.allrecipes.com/recipe/262688/curried-chicken-salad-with-greek-yogurt/	4.6	15.0	15.0	NaN	Greek yogurt is the secret to this chicken salad, a quick, low-fat lunch option balanced with delicate almonds, lemon juice, and a hint of curry.	1 pound cooked chicken breast, chopped, 2 stalks celery, chopped, 0.5 cup sliced almonds, 0.75 cup Greek yogurt, 2 teaspoons honey, 1.5 teaspoons lemon juice, 1.5 teaspoons curry powder, salt and ground black pepper to taste	Combine chicken with celery and almonds in a bowl., Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.	346 kcal	8 g	94 mg	2 g	36 g	5 g	150 mg	5 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Brazilian Chicken Salad (Salpicao de Frango)	https://www.allrecipes.com/recipe/266996/brazilian-chicken-salad-salpicao-de-frango/	4.0	20.0	20.0	NaN	Leftover chicken? Try this delicious chicken salad from Brazil with golden raisins, apple, carrots, and corn in a simple cream and mustard dressing.	1 pound coarsely shredded cooked chicken, 1 (8 ounce) can whole kernel corn, drained, 1 cup pitted green olives, chopped, 0.75 cup golden raisins, 2 carrots, grated, 1 stalk celery, finely chopped, 0.25 green apple, finely chopped, 4 tablespoons heavy cream, 1 tablespoon Dijon mustard, 1 pinch white sugar, salt and freshly ground black pepper to taste, 2 tablespoons chopped fresh parsley, or to taste, 2 large lettuce leaves, 4 sprigs watercress, 2 cups shoestring potato sticks	Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl., Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley., Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.	355 kcal	31 g	55 mg	3 g	17 g	6 g	427 mg	12 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Crispy Chicken Salad with Yummy Honey Mustard Dressing	https://www.allrecipes.com/recipe/283553/crispy-chicken-salad-with-yummy-honey-mustard-dressing/	4.5	40.0	30.0	10.0	We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad.	2 tablespoons olive oil, 1.5 cups panko bread crumbs, 0.25 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, cooking spray, 0.5 cup all-purpose flour, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 2 large eggs, 2 tablespoons water, 1.5 pounds skinless, boneless chicken breast halves, 8 cups mixed spring salad greens, 2 large carrots, peeled and sliced diagonally, 1 cup sliced radishes, 0.75 cup mayonnaise, 3 tablespoons prepared yellow mustard, 3 tablespoons honey, 4 teaspoons Dijon mustard, 1 tablespoon lemon juice	Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley., Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C)., Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water., Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat., Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm., Toss together salad greens, carrots, and radishes in a large bowl., Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl., Divide salad among plates, top with chicken, and drizzle with dressing.	560 kcal	43 g	137 mg	3 g	32 g	6 g	680 mg	11 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	NaN	https://www.allrecipes.com/gallery/chicken-salad-with-avocado/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Hot Chicken Salad	https://www.allrecipes.com/recipe/16562/hot-chicken-salad/	4.2	35.0	10.0	25.0	This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.	2.5 cups chopped, cooked chicken meat, 2 cups chopped celery, 0.5 cup chopped salted almonds, 0.25 cup chopped green bell pepper, 2 tablespoons minced onion, 2 tablespoons chopped pimento peppers, 0.75 teaspoon salt, 2 tablespoons lemon juice, 0.5 cup mayonnaise, 0.33333298563957 cup shredded Swiss cheese, 3 cups crushed potato chips	Preheat oven to 350 degrees F (175 degrees C)., Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish., Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.	288 kcal	13 g	31 mg	2 g	13 g	5 g	363 mg	1 g	21 g	0 g	11 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Amy's Barbecue Chicken Salad	https://www.allrecipes.com/recipe/72631/amys-barbecue-chicken-salad/	4.6	35.0	15.0	12.0	Slices of grilled chicken are tossed with lettuce and Southwest-style ingredients, then served with a creamy barbeque sauce dressing.	2 skinless, boneless chicken breast halves, 1 head red leaf lettuce, rinsed and torn, 1 head green leaf lettuce, rinsed and torn, 1 fresh tomato, chopped, 1 bunch cilantro, chopped, 1 (15.25 ounce) can whole kernel corn, drained, 1 (15 ounce) can black beans, drained, 1 (2.8 ounce) can French fried onions, 0.5 cup Ranch dressing, 0.5 cup barbeque sauce	Preheat the grill for high heat., Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice., In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions., In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.	301 kcal	32 g	21 mg	6 g	12 g	3 g	805 mg	7 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Salad Summer Rolls	https://www.allrecipes.com/recipe/285038/chicken-salad-summer-rolls/	3.7	70.0	40.0	NaN	A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli.	0.5 pound shredded cooked chicken, 2 tablespoons minced red onion, 0.25 cup thinly sliced celery, salt and freshly ground black pepper to taste, 1 pinch cayenne pepper, or to taste, 0.25 teaspoon smoked paprika, 0.125 teaspoon ground cumin, 0.25 cup mayonnaise, 6 small rice paper sheets, 12 slices ripe avocado, 0.5 cup thinly sliced red bell pepper strips, 0.5 medium English cucumber, cut into strips, 0.5 cup julienned carrot, 2 cups chopped hearts of romaine lettuce, 0.33333334326744 cup mayonnaise, 1 tablespoon lemon juice, 2 teaspoons chopped fresh tarragon, 2 teaspoons finely sliced fresh basil, 1 clove garlic, crushed, salt and freshly ground black pepper to taste	Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes., Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce., Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls., Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce., Serve summer rolls with dipping sauce on the side.	648 kcal	19 g	73 mg	10 g	25 g	9 g	317 mg	4 g	55 g	0 g	3 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Hot Chicken Salad I	https://www.allrecipes.com/recipe/8510/hot-chicken-salad-i/	4.3	70.0	10.0	60.0	Chicken salad casserole, full of celery and almonds, baked with processed cheese in a tangy cream sauce and topped with a corn flake crust.	4 cups diced, cooked chicken meat, 2 cups chopped celery, 4 tablespoons lemon juice, 2 tablespoons chopped onion, 1 cup almonds, 1 cup mayonnaise, 1 cup sour cream, 1 cup shredded American cheese, 2 cups crushed cornflakes cereal	Preheat oven to 325 degrees F ( 165 degrees )., Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes., Bake in preheated oven for 45 minutes to 1 hour, until heated through.	636 kcal	16 g	104 mg	3 g	32 g	13 g	574 mg	3 g	51 g	0 g	7 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Best Chicken Salad Ever I	https://www.allrecipes.com/recipe/16075/best-chicken-salad-ever-i/	4.6	10.0	10.0	NaN	This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.	1 (5 ounce) can chunk chicken, drained and flaked, 2 tablespoons creamy salad dressing, 1 teaspoon sweet pickle relish, 1 large apple, cored and diced, 1 cup chopped pecans, 0.5 stalk celery, chopped, 0.66666698455811 cup raisins, salt and pepper to taste	Mix chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins together in a large bowl. Season with salt and pepper. Chill until serving.	253 kcal	23 g	16 mg	3 g	8 g	2 g	170 mg	16 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Avocado Ranch Chicken Salad	https://www.allrecipes.com/recipe/283440/avocado-ranch-chicken-salad/	4.3	40.0	10.0	NaN	Creamy avocado, chicken, and cashews combine in this ranch-dressed creamy chicken salad that's good on crackers but tastes best on a pretzel bun.	1 pound diced cooked chicken breast meat, 0.5 cup chopped cashews, 0.5 medium avocado, diced, 2.5 tablespoons light ranch dressing, 2.5 tablespoons minced fresh dill, salt and ground black pepper to taste	Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.	372 kcal	9 g	88 mg	2 g	34 g	5 g	278 mg	1 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Kiki's Mexican Chicken Salad	https://www.allrecipes.com/recipe/86916/kikis-mexican-chicken-salad/	4.3	75.0	15.0	NaN	I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.	2.5 cups shredded cooked chicken meat, 0.5 cup julienned carrots, 0.25 cup julienned red bell pepper, 0.25 cup julienned jicama, 0.25 cup julienned red onion, 2 (11 ounce) cans whole kernel corn, drained, 1 cup cherry tomatoes, halved, 3 avocados - peeled, pitted, and chopped, 2 tablespoons chopped fresh cilantro, 0.5 cup sour cream, 0.66666668653488 cup mayonnaise, 2 tablespoons fresh lemon juice, 0.5 teaspoon ground cumin, 0.5 teaspoon salt, 0.25 teaspoon pepper, 1 (1.25 ounce) package taco seasoning, 1 teaspoon hot pepper sauce	In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro., In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.	607 kcal	38 g	62 mg	10 g	22 g	9 g	1140 mg	6 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Salad with Crushed Pineapple	https://www.allrecipes.com/recipe/280109/chicken-salad-with-crushed-pineapple/	4.0	30.0	30.0	NaN	Crushed pineapple, fresh apple, and herbs give this creamy chicken salad layers of flavor that everyone will enjoy at your next gathering.	1 rotisserie chicken, boned and chopped, 1 (8 ounce) can crushed pineapple, drained, 2 stalks celery, finely chopped, 1 cup creamy salad dressing (such as Miracle Whip®), 0.5 cup sweetened dried cranberries (such as Craisins®), 0.5 cup mayonnaise, 0.5 cup chopped apple, 0.25 cup chopped green onion, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon chopped fresh dill, 1 pinch seasoned salt, or to taste, salt and ground black pepper to taste	Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.	333 kcal	13 g	65 mg	1 g	17 g	4 g	357 mg	12 g	23 g	0 g	10 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Simply Delicious Ranch Chicken Salad	https://www.allrecipes.com/recipe/217891/simply-delicious-ranch-chicken-salad/	4.3	25.0	10.0	15.0	Shredded chicken breast is combined with cucumber, red onion, and ranch dressing. Serve on whole wheat tortillas or eat it plain.	1 pound skinless, boneless chicken breast halves, 0.5 large red onion, chopped, 1 cucumber - peeled, seeded, and diced, 2 cloves garlic, minced, 1 cup ranch dressing, 1 pinch ground black pepper to taste	Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces., Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.	214 kcal	3 g	37 mg	0 g	12 g	3 g	312 mg	2 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Ginger Chicken Salad Supreme	https://www.allrecipes.com/recipe/238553/ginger-chicken-salad-supreme/	4.7	80.0	20.0	NaN	This chicken salad supreme recipe includes fresh ginger, grapes, and pecans for a crunchy and nicely spiced filling for sandwiches.	2 cups cubed cooked chicken breast, 0.75 cup seedless green grapes, halved, 0.5 cup chopped celery, 0.5 cup chopped pecans, 0.25 cup minced fresh parsley, 0.5 cup mayonnaise, 0.25 cup sour cream, 0.75 teaspoon freshly grated ginger, 0.125 teaspoon ground white pepper	Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.	318 kcal	6 g	46 mg	1 g	14 g	5 g	148 mg	4 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	No-Mayo Chicken Salad Sandwiches	https://www.allrecipes.com/recipe/285709/no-mayo-chicken-salad-sandwiches/	NaN	15.0	15.0	NaN	This no-mayo chicken salad is perfect for sandwiches or mini croissants. This is a great way to use rotisserie chicken, which makes preparation even easier.	3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon hot honey (such as Mike's Hot Honey®), salt and freshly ground black pepper to taste, Chicken Salad:, 2 cups cooked, shredded chicken, 2 (1/4 inch thick) slices lightly toasted French bread, cut into very small cubes, 2 small tomatoes on the vine, diced, 1 small onion, thinly sliced, 2 tablespoons minced celery, 2 tablespoons chopped cilantro, 10 small pimento-stuffed olives, halved, 8 mini croissants	Whisk together olive oil, red wine vinegar, Dijon mustard, hot honey, salt, and pepper in a small bowl until well combined; set aside., Add chicken, bread cubes, tomatoes, onion, celery, cilantro, and olives to a large bowl; mix well. Drizzle dressing over the chicken mixture, and stir until well combined. Taste and adjust seasonings, if necessary., Slice croissants in half, fill with chicken salad, and serve.	299 kcal	31 g	38 mg	2 g	5 g	7 g	529 mg	9 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Salad for One	https://www.allrecipes.com/recipe/275220/chicken-salad-for-one/	4.2	15.0	15.0	NaN	Skip the waste and leftovers and prepare this single serving of creamy, ranch-flavored chicken salad in minutes.	1 shredded cooked skinless, boneless chicken breast, 1 hard-boiled egg, chopped, 1 tablespoon reduced-fat ranch dressing, 1.5 tablespoons reduced-fat mayonnaise, 1 teaspoon paprika, salt and ground black pepper to taste	Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve.	600 kcal	5 g	389 mg	1 g	67 g	8 g	657 mg	2 g	33 g	0 g	1 serving	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Tara's Sweet and Chunky Chicken Salad	https://www.allrecipes.com/recipe/81276/taras-sweet-and-chunky-chicken-salad/	4.5	15.0	15.0	NaN	Dried cranberries are the secret sweet ingredient in this unique chicken salad, which includes sunflower seeds and chopped dill pickle.	1 (10 ounce) can chunk chicken, drained, 2 tablespoons mayonnaise, 0.125 cup chopped dill pickle, 0.125 cup chopped onion, 2 tablespoons sunflower seeds, 0.25 cup dried cranberries	Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.	217 kcal	8 g	46 mg	1 g	16 g	3 g	454 mg	5 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Grilled Pineapple Salad	https://www.allrecipes.com/recipe/231296/grilled-pineapple-salad/	5.0	205.0	15.0	10.0	Sweet and savory come together beautifully in a salad of marinated grilled chicken and pineapple on a bed of baby spinach.	1 (12 fluid ounce) can or bottle beer, 0.5 cup honey, 0.33333334326744 cup Dijon mustard, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, or more to taste, 1 teaspoon garlic powder, 1 teaspoon salt, 0.125 teaspoon freshly cracked black pepper, 2 pounds chicken breast tenderloins, 1 fresh pineapple, 1 (10 ounce) bag baby spinach leaves, 0.25 cup pine nuts, 1 (10 ounce) can mandarin oranges, drained, 6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste	Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally., Preheat outdoor grill for medium-high heat and lightly oil the grate., Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge., Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces., Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.	438 kcal	52 g	68 mg	4 g	27 g	2 g	706 mg	40 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Almond Chicken Salad	https://www.allrecipes.com/recipe/20494/almond-chicken-salad/	4.4	30.0	30.0	NaN	This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!	4 green onions, thinly sliced, 1 large carrot, shredded, 1 red bell pepper, cut into 1/2 inch pieces, 0.5 pound sugar snap peas, halved, 2 cups chopped, cooked chicken breast meat, 0.5 cup fresh cilantro leaves, 0.5 cup blanched slivered almonds, toasted, 2 tablespoons white sugar, 2 tablespoons distilled white vinegar, 1.5 tablespoons sesame oil, 1 tablespoon teriyaki sauce, 1 tablespoon ground dry mustard	In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside., In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.	323 kcal	20 g	54 mg	4 g	26 g	2 g	237 mg	10 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Mimi's Curried Hawaiian Chicken Salad	https://www.allrecipes.com/recipe/89205/mimis-curried-hawaiian-chicken-salad/	4.5	45.0	45.0	NaN	Colorful and fragrant, this chicken salad makes a super summer supper. Best served the day after making, it's beautiful if served in pineapple 'boats' or a halved cantaloupe or honeydew.	6 boneless, skinless chicken breasts, cubed, 3 cups mayonnaise, 1 tablespoon curry powder, 1 teaspoon lemon juice, 1 tablespoon soy sauce, 2.5 cups slivered almonds, toasted, 1 pound seedless green grapes, halved, 2 cups chopped celery, 1 (8 ounce) can sliced water chestnuts, 1 (20 ounce) can pineapple chunks, thoroughly drained, paprika, for garnish	Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl., In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce., Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight)., Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.	588 kcal	19 g	72 mg	3 g	27 g	6 g	389 mg	12 g	46 g	0 g	15 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Chicken Curry Salad in a Hurry	https://www.allrecipes.com/recipe/215266/chicken-curry-salad-in-a-hurry/	4.6	80.0	20.0	NaN	Rotisserie chickens makes this salad extra easy.	1 rotisserie chicken, meat and skin removed and chopped, 2 hard-cooked eggs, chopped, 0.5 cup mayonnaise, 0.5 cup chopped apple, 0.5 cup chopped celery, 0.25 cup chopped onion, 1 teaspoon curry powder, 0.5 teaspoon paprika, 0.125 teaspoon cayenne pepper, salt to taste	Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.	526 kcal	3 g	199 mg	1 g	41 g	9 g	276 mg	2 g	38 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Fruity Chicken Salad with Tarragon	https://www.allrecipes.com/recipe/275571/fruity-chicken-salad-with-tarragon/	5.0	30.0	30.0	NaN	This chicken salad is sweet and juicy from fruit, crunchy from pecans, and has a savory herb element from fresh tarragon. It's perfect served over greens or on a croissant.	1.5 cups grilled skinless, boneless chicken thighs, chopped, 0.5 red apple - peeled, cored, and diced, 0.5 cup halved green grapes, 0.33333334326744 cup toasted chopped pecans, 0.25 cup diced red onion, 0.25 cup diced celery, 0.25 cup mayonnaise, 0.25 cup low-fat plain Greek yogurt, 2 tablespoons chopped fresh tarragon, 1 teaspoon Dijon mustard, 1 lime, zested and juiced, salt and freshly ground black pepper to taste	Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl., Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.	323 kcal	12 g	56 mg	2 g	16 g	4 g	207 mg	7 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Easy Leftover Rotisserie Chicken Salad	https://www.allrecipes.com/recipe/257694/easy-leftover-rotisserie-chicken-salad/	4.0	75.0	15.0	NaN	Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.	8 ounces shredded rotisserie chicken, 0.5 cup chopped pecans, 1 apple, cored and chopped, 10 seedless green grapes, quartered, 1 cup mayonnaise, 1 tablespoon low-fat vanilla yogurt, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 0.25 teaspoon ground cumin, salt and ground black pepper to taste	Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir., Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.	416 kcal	8 g	42 mg	2 g	12 g	6 g	280 mg	5 g	39 g	0 g	6 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Wonderful Chicken Curry Salad	https://www.allrecipes.com/recipe/45807/wonderful-chicken-curry-salad/	4.7	25.0	15.0	10.0	East meets West with this sensational chicken salad made with curry and chutney. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).	5 skinless, boneless chicken breast halves, 1 cup mayonnaise, 0.75 cup chutney, 1 teaspoon curry powder, 0.25 teaspoon pepper, 0.66666698455811 cup chopped pecans, 1 cup seedless grapes, halved, 0.5 cup chopped onion	In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork., In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.	399 kcal	16 g	53 mg	2 g	19 g	4 g	210 mg	12 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Honey Mustard Chicken Salad	https://www.allrecipes.com/recipe/286121/honey-mustard-chicken-salad/	5.0	80.0	20.0	NaN	Honey mustard chicken salad packs a fresh crunch in every bite thanks to the additions of red grapes, apples, celery, and walnuts.	2 chicken breasts, cooked and chopped, 2 cups seedless red grapes, halved, 2 cups diced apples, 0.5 cup chopped celery, 0.5 cup chopped walnuts, 0.5 cup mayonnaise, 0.25 cup honey, 3 tablespoons Dijon mustard	Combine chicken, grapes, apples, celery, and walnuts in a large bowl. Combine mayonnaise, honey, and Dijon mustard in a small bowl, stirring well. Gently stir into chicken mixture. Cover and chill.	534 kcal	46 g	47 mg	4 g	17 g	5 g	485 mg	38 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Easy Fruited Chicken Salad	https://www.allrecipes.com/recipe/217004/easy-fruited-chicken-salad/	4.4	60.0	15.0	NaN	An easy chicken salad with a twist combines apples, grapes, and pecans with mayonnaise flavored with apple pie spice. Load it onto a plate of salad, stuff it into tomatoes, or wrap it in a tortilla and go. The possibilities are endless.	1 apple, cored and diced, 0.5 cup seedless red grapes, halved, 0.5 cup chopped toasted pecans, 0.5 teaspoon apple pie spice, or to taste, 0.75 cup mayonnaise, 4 skinless, boneless chicken breast halves - cooked and diced	In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.	284 kcal	6 g	44 mg	1 g	15 g	3 g	148 mg	4 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	BBQ & Grilled Chicken Salads	Creamy Avocado Chicken Salad	https://www.allrecipes.com/recipe/237284/creamy-avocado-chicken-salad/	4.5	10.0	10.0	NaN	This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.	2 cooked chicken breast halves, diced, 1 ripe avocado, sliced, 0.5 cup sour cream, 1.5 teaspoons ground black pepper, 1 teaspoon lime juice, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon salt	Process chicken in a food processor until finely chopped. Add avocado, sour cream, black pepper, lime juice, garlic powder, onion powder, and salt; process until completely combined and almost pureed.	217 kcal	7 g	49 mg	4 g	15 g	5 g	197 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Rachel's Cranberry Chicken Salad	https://www.allrecipes.com/recipe/214230/rachels-cranberry-chicken-salad/	4.7	15.0	15.0	NaN	A light cranberry chicken salad with the sweetness of dried cranberries and the crunch of pecans. This can be served in a sandwich or eaten as is.	2 cooked chicken breast halves, chopped, 0.5 cup mayonnaise, or to taste, 2 green onions, chopped, 0.5 cup sweetened dried cranberries (such as Ocean Spray® Craisins®), 0.25 green apple, shredded, 0.25 cup chopped pecans, 1 tablespoon lime juice, 0.25 teaspoon dried dill weed, 1 pinch salt and black pepper, or to taste	Mix together chicken and mayonnaise in a bowl, stir to coat well. Stir in green onions, dried cranberries, apple, pecans, lime juice, dill weed, salt, and pepper., Serve immediately or refrigerate for several hours or overnight (the flavor just gets better).	384 kcal	16 g	46 mg	2 g	14 g	5 g	187 mg	11 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Salad with Apples, Grapes, and Walnuts	https://www.allrecipes.com/recipe/222912/chicken-salad-with-apples-grapes-and-walnuts/	4.8	25.0	25.0	NaN	This chicken salad with apples, crunchy walnuts, and red grapes features a yogurt-based mayo dressing. A tasty recipe for leftover grilled chicken.	4 cooked chicken breasts, shredded, 2 medium Granny Smith apples, cut into small chunks, 2 cups chopped walnuts, or to taste, 0.5 red onion, chopped, 3 stalks celery, chopped, 3 tablespoons lemon juice, 0.5 cup vanilla yogurt, 5 tablespoons creamy salad dressing (such as Miracle Whip®), 5 tablespoons mayonnaise, 25 seedless red grapes, halved	Toss together chicken, apples, walnuts, red onion, celery, and lemon juice in a large bowl., Whisk together yogurt, salad dressing, and mayonnaise in a small bowl; pour over chicken mixture and stir to coat. Gently fold in grapes.	307 kcal	11 g	42 mg	2 g	17 g	3 g	128 mg	7 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Salad with Bacon, Lettuce, and Tomato	https://www.allrecipes.com/recipe/16466/chicken-salad-with-bacon-lettuce-and-tomato/	4.6	70.0	30.0	10.0	This chicken salad with bacon and tomato is dressed in a creamy mixture of mayonnaise, lemon juice, and parsley and served over crisp lettuce leaves.	5 slices bacon, 0.75 cup mayonnaise, 2 tablespoons minced green onion, 1 tablespoon chopped parsley, 1 teaspoon lemon juice, 1 dash Worcestershire sauce, salt and ground black pepper to taste, 3 cups diced cooked chicken, 1 cup chopped fresh tomato, 2 stalks celery, thinly sliced, 12 leaves romaine lettuce, 1 large avocado, sliced	Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels and crumble when cool enough to handle., Whisk mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until smooth., Stir chicken, tomato, and celery together in a bowl. Add crumbled bacon; pour mayonnaise dressing over top and toss to coat. Cover and refrigerate until chilled, at least 30 minutes., When ready to serve, remove from the refrigerator and stir. Serve over romaine lettuce leaves and garnish with avocado slices.	456 kcal	8 g	71 mg	4 g	24 g	7 g	395 mg	2 g	37 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	My Favorite Chicken Salad	https://www.allrecipes.com/recipe/234350/my-favorite-chicken-salad/	4.8	75.0	15.0	NaN	This savory chicken salad with crunchy celery and pecans mixed with mayonnaise, relish, mustard, garlic, and dill is delicious as is or on a sandwich.	2 cooked skinless, boneless chicken breast halves, cut into cubes, 3 stalks celery, finely diced, 0.75 cup chopped pecans, 0.5 cup mayonnaise, 2 tablespoons minced yellow onion, 1.5 tablespoons sweet pickle relish, 2 teaspoons prepared mustard, 1.5 teaspoons ground black pepper, 1.5 teaspoons minced fresh dill, 1 teaspoon lemon juice, 0.5 teaspoon white sugar, 0.5 teaspoon salt, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika	Stir together chicken, celery, pecans, mayonnaise, onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a large bowl until well combined. Refrigerate for at least 1 hour before serving.	287 kcal	6 g	31 mg	2 g	11 g	3 g	384 mg	2 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Classic Chicken Caesar Salad	https://www.allrecipes.com/recipe/246106/classic-chicken-caesar-salad/	4.6	10.0	10.0	NaN	A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.	6 cups tightly packed chopped romaine lettuce, 1 pound cooked boneless skinless chicken breasts, cut into strips, 0.5 cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese, 0.5 cup seasoned croutons, 0.25 cup KRAFT Creamy Caesar Dressing	Cover 4 plates with lettuce., Top with all remaining ingredients except dressing., Drizzle with dressing just before serving.	333 kcal	6 g	90 mg	2 g	36 g	5 g	385 mg	1 g	17 g	0 g	4 servings	4 servings, 1/4 recipe each	NaN
Africa	NaN	Chicken Breast Salads	Asian Chicken Salad	https://www.allrecipes.com/recipe/14252/asian-chicken-salad/	4.6	30.0	20.0	NaN	This Asian chicken has it all — crisp iceberg lettuce, tender chicken, crunchy fried rice noodles, and a sweet and sour sesame and soy dressing.	0.25 cup vegetable oil, 3 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 2 teaspoons soy sauce, 1 head iceberg lettuce - rinsed, dried, and chopped, 4 boneless chicken breast halves, cooked and shredded, 3 green onions, chopped, 1 tablespoon sesame seeds, toasted, 1.5 tablespoons olive oil, or as needed, 1 (8 ounce) package dried rice noodles	Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready., Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes., While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain., Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.	414 kcal	39 g	55 mg	2 g	23 g	3 g	225 mg	6 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Pecan Chicken Salad	https://www.allrecipes.com/recipe/280690/pecan-chicken-salad/	4.7	20.0	20.0	NaN	This chicken salad with toasted pecans comes together fast using rotisserie chicken breasts. The herbs along with the pecans help to make this chicken salad flavorful	0.5 cup mayonnaise, 0.5 cup plain Greek yogurt, 2 teaspoons white wine vinegar, 0.5 teaspoon garlic powder, 0.25 teaspoon dried thyme, 1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®), 2 cups chopped cooked chicken, 2 stalks celery, sliced, 0.33333334326744 cup chopped toasted pecans, 2 tablespoons minced red onion	Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate., Serve immediately or refrigerate for up to 3 days.	458 kcal	5 g	71 mg	1 g	20 g	8 g	236 mg	2 g	40 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Classic Chicken Salad	https://www.allrecipes.com/recipe/285369/classic-chicken-salad/	5.0	235.0	20.0	80.0	Perfect for sandwiches, salads, and snacking, this crowd-pleasing recipe for classic chicken salad can be made up to 2 days ahead and stored in the fridge.	cooking spray, 2 pounds skinless, boneless chicken breast halves, 1 teaspoon kosher salt, divided, 0.75 teaspoon ground black pepper, divided, 0.75 teaspoon onion powder, 1 cup mayonnaise, or more to taste, 0.5 cup sour cream, 0.25 cup sweet relish, 3 stalks green onions (white and light green parts only), minced, 2 tablespoons chopped fresh parsley, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon dried dill weed, 0.5 cup finely chopped celery	Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray., Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil., Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth., Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined., Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency., Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise., Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.	296 kcal	4 g	65 mg	0 g	20 g	5 g	457 mg	2 g	22 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	The Best Chicken Salad Ever	https://www.allrecipes.com/recipe/14399/the-best-chicken-salad-ever/	4.7	10.0	10.0	NaN	Two things make this chicken salad super. The first is the combination of a creamy salad dressing and a coleslaw dressing. The second is that everything goes into the food processor, so the consistency is spread able and all the flavors mingle well.	2 boneless chicken breast halves, cooked, 0.25 cup creamy salad dressing, 4 tablespoons cole slaw dressing, 1 stalk celery, chopped, 0.25 onion, chopped, salt and pepper to taste	In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.	103 kcal	3 g	26 mg	0 g	8 g	1 g	141 mg	3 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Paillard	https://www.allrecipes.com/recipe/246243/chicken-paillard/	4.6	34.0	15.0	4.0	This light dish features tender wine-marinated grilled chicken paired with arugula and tomato salad. It's tossed with a simple lemon vinaigrette.	4 (6 ounce) skinless, boneless chicken breast halves, 0.33333334326744 cup dry white wine, 1 lemon, juiced, 1 small shallot, chopped, 2 teaspoons extra-virgin olive oil, 1 clove garlic, crushed, 1 lemon, juiced, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 2 teaspoons lemon zest, 0.5 teaspoon freshly ground black pepper, divided, 0.5 teaspoon salt, divided, 4 cups trimmed arugula, 8 ounces cherry tomatoes, halved	Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes., Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine., Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat., Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.	280 kcal	6 g	97 mg	1 g	37 g	2 g	388 mg	1 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Carol's Chicken Salad	https://www.allrecipes.com/recipe/24822/carols-chicken-salad/	4.6	20.0	20.0	NaN	Tender chicken breast chunks are mixed with sweet green grapes, diced Swiss cheese, crunchy celery, and minced green onions, and folded into a tangy, creamy dressing.	0.5 cup mayonnaise, 0.5 teaspoon salt, 0.75 teaspoon poultry seasoning, 0.25 teaspoon onion powder, 0.25 teaspoon garlic powder, 0.25 teaspoon ground black pepper, 1 tablespoon lemon juice, 3 cups diced, cooked chicken breast meat, 0.5 cup finely chopped celery, 0.5 cup chopped green onions, 1 (8 ounce) can water chestnuts, drained and chopped, 1.5 cups diced Swiss cheese, 1.5 cups halved green grapes	In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice., In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.	293 kcal	10 g	60 mg	1 g	19 g	6 g	279 mg	6 g	20 g	0 g	9 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Potato Salad	https://www.allrecipes.com/recipe/8779/chicken-potato-salad/	4.6	0.0	NaN	NaN	The addition of chicken to this picnic essential lets it do double duty as main dish or side salad.	2 boneless chicken breast halves, cooked, 2 hard-cooked eggs, 3 potatoes, cooked, 1.25 cups pickled cucumbers, 0.25 teaspoon salt, 2 tablespoons olive oil, 0.66666668653488 cup mayonnaise	Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.	340 kcal	18 g	92 mg	2 g	13 g	4 g	600 mg	1 g	25 g	0 g	7 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Mediterranean Quinoa Salad	https://www.allrecipes.com/recipe/169583/mediterranean-quinoa-salad/	4.6	35.0	15.0	20.0	Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that is equally good warm or cold.	2 cups water, 2 cubes chicken bouillon, 1 clove garlic, smashed, 1 cup uncooked quinoa, 2 large cooked chicken breasts - cut into bite size pieces, 1 large red onion, diced, 1 large green bell pepper, diced, 0.5 cup chopped kalamata olives, 0.5 cup crumbled feta cheese, 0.25 cup chopped fresh parsley, 0.25 cup chopped fresh chives, 0.5 teaspoon salt, 0.66666668653488 cup fresh lemon juice, 1 tablespoon balsamic vinegar, 0.25 cup olive oil	Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl., Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.	278 kcal	20 g	45 mg	2 g	18 g	3 g	713 mg	3 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Sesame Pasta Chicken Salad	https://www.allrecipes.com/recipe/18327/sesame-pasta-chicken-salad/	4.5	30.0	20.0	10.0	A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic.	0.25 cup sesame seeds, 1 (16 ounce) package bow tie pasta, 0.5 cup vegetable oil, 0.33333334326744 cup light soy sauce, 0.33333334326744 cup rice vinegar, 1 teaspoon sesame oil, 3 tablespoons white sugar, 0.5 teaspoon ground ginger, 0.25 teaspoon ground black pepper, 3 cups shredded, cooked chicken breast meat, 0.33333334326744 cup chopped fresh cilantro, 0.33333334326744 cup chopped green onion	Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside., Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl., In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well., Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.	349 kcal	38 g	24 mg	2 g	16 g	3 g	308 mg	6 g	15 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Buddha Bowl	https://www.allrecipes.com/recipe/256834/buddha-bowl/	4.9	58.0	10.0	48.0	Sweet potatoes, quinoa, chicken, and spinach are tossed in peanut lime dressing in this protein-packed buddha bowl that is ready in an hour.	3 cups chicken broth, 1.5 cups quinoa, 1 large sweet potato, diced, 1 large red onion, diced, 0.25 cup olive oil, divided, kosher salt to taste, freshly ground black pepper to taste, 3 cloves garlic, minced, divided, 1 tablespoon minced fresh ginger root, 1 pound skinless, boneless chicken breast halves, 0.25 cup lime juice, 2 tablespoons smooth peanut butter, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon sesame oil, 2 cups baby spinach, 1 avocado - peeled, pitted, and thinly sliced, 1 tablespoon chopped fresh cilantro, 1 teaspoon toasted sesame seeds	Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes., Preheat oven to 425 degrees F (220 degrees C)., Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat., Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes., Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces., Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth., Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.	799 kcal	82 g	69 mg	13 g	40 g	6 g	1376 mg	13 g	36 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Broccoli Salad	https://www.allrecipes.com/recipe/221062/chicken-broccoli-salad/	4.7	75.0	15.0	NaN	This broccoli salad is a great way to use up leftover grilled chicken. The tangy mayonnaise dressing is easy to whip up, too.	8 cups broccoli florets, 3 cooked skinless, boneless chicken breast halves, cubed, 1 cup chopped walnuts, 6 green onions, chopped, 1 cup mayonnaise, 0.25 cup apple cider vinegar, 0.25 cup white sugar, 0.25 cup crumbled cooked bacon	Combine broccoli, chicken, walnuts, and green onions in a large bowl., Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended., Pour mayonnaise dressing over broccoli mixture; toss to coat., Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.	341 kcal	13 g	28 mg	3 g	11 g	4 g	266 mg	7 g	29 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Coronation Chicken	https://www.allrecipes.com/recipe/79538/coronation-chicken/	4.7	120.0	20.0	40.0	This coronation chicken recipe features creamy chicken, mango, and raisins tossed in curried mayo for a refreshingly different salad or sandwich filling.	6 skinless, boneless chicken breast halves, 0.33333334326744 cup sultana raisins, 1 (1 pound) large mango, peeled, thinly sliced, 0.66666668653488 cup mayonnaise, 1 teaspoon mild curry powder, 1 tablespoon mango chutney, 1 teaspoon fresh lemon juice, 1 pinch salt and ground black pepper, 0.75 cup toasted cashews	In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips., In a large bowl, stir together chicken strips, raisins, and 1/2 of the mango., In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.	476 kcal	28 g	70 mg	2 g	27 g	5 g	302 mg	19 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Cherry Chicken Salad	https://www.allrecipes.com/recipe/16225/cherry-chicken-salad/	4.7	45.0	15.0	NaN	Buttermilk and mayonnaise flavor this terrific salad that whips together chunks of chicken, dried tart cherries, pecans and celery.	3 cooked, boneless chicken breast halves, diced, 0.33333298563957 cup dried cherries, 0.33333298563957 cup diced celery, 0.33333298563957 cup toasted, chopped pecans, 0.33333298563957 cup low-fat mayonnaise, 1 tablespoon buttermilk, 0.5 teaspoon salt, 0.5 teaspoon ground black pepper, 0.33333298563957 cup cubed apples	In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.	264 kcal	12 g	62 mg	2 g	24 g	2 g	356 mg	8 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Noodle Salad	https://www.allrecipes.com/recipe/274367/chicken-noodle-salad/	4.6	155.0	20.0	15.0	Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.	3 cloves garlic, crushed, 0.5 cup seasoned rice vinegar, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon Sriracha chile sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 cooked chicken breast, 1 (8 ounce) package spaghetti, 1 cup grated carrots, 1 red bell pepper, thinly sliced, 4 green onions, thinly sliced, 0.5 cup chopped roasted, salted peanuts, 0.33333334326744 cup chopped fresh basil, 0.33333334326744 cup chopped fresh mint, 0.33333334326744 cup chopped cilantro	Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing., Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use., Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water., Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better., Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.	441 kcal	65 g	18 mg	6 g	20 g	2 g	1543 mg	16 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Fruited Curry Chicken Salad	https://www.allrecipes.com/recipe/15735/fruited-curry-chicken-salad/	4.7	0.0	NaN	NaN	Diced chicken dressed with curry mayonnaise sports a wonderful assortment of apple, raisins and grapes, plus celery, onion and pecans for savory crunch.	4 skinless, boneless chicken breast halves - cooked and diced, 1 stalk celery, chopped, 0.5 onion, chopped, 1 small apple - peeled, cored and chopped, 0.33333334326744 cup golden raisins, 0.33333334326744 cup seedless green grapes, halved, 0.5 cup chopped toasted pecans, 0.125 teaspoon ground black pepper, 0.5 teaspoon curry powder, 0.75 cup mayonnaise	In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!	306 kcal	12 g	44 mg	2 g	15 g	3 g	153 mg	8 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Simply The Best Chicken Waldorf Salad	https://www.allrecipes.com/recipe/229652/simply-the-best-chicken-waldorf-salad/	4.7	40.0	20.0	5.0	A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.	0.5 cup chopped walnuts, 2 cooked rotisserie chicken breasts, cubed, 1 cup seedless red grapes, halved, 0.5 cup dried cranberries, 0.5 Granny Smith apple, cored and cubed, 0.25 cup chopped red onion, 0.5 cup mayonnaise, 0.5 cup vanilla yogurt, 2 teaspoons lemon juice	Preheat oven to 325 degrees F (165 degrees C)., Spread chopped walnuts onto a baking sheet., Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool., Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.	476 kcal	30 g	49 mg	3 g	18 g	5 g	210 mg	24 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Fiesta Salad	https://www.allrecipes.com/recipe/14316/chicken-fiesta-salad/	4.6	40.0	10.0	30.0	Salad greens, onions and tomatoes are topped with Mexican flavored black beans, corn, and grilled chicken breasts. This is an attractive and zesty all in one dish.	2 skinless, boneless chicken breast halves, 1 (1.27 ounce) packet dry fajita seasoning, divided, 1 tablespoon vegetable oil, 1 (15 ounce) can black beans, rinsed and drained, 1 (11 ounce) can Mexican-style corn, 0.5 cup salsa, 1 (10 ounce) package mixed salad greens, 1 onion, chopped, 1 tomato, cut into wedges	Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside., In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm., Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.	311 kcal	42 g	36 mg	11 g	23 g	1 g	1606 mg	7 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Filipino Chicken Salad	https://www.allrecipes.com/recipe/212932/filipino-chicken-salad/	4.3	80.0	20.0	30.0	This chicken salad uses raisins, carrot, celery, pineapple, and apple to make a tasty dish for any event.	1 skinless, boneless chicken breast, 0.66666668653488 cup elbow macaroni, 1 (20 ounce) can pineapple chunks, drained, 1 apple, cored and diced, 2 stalks celery, sliced, 1 carrot, diced, 2 (1.5 ounce) boxes raisins, 1 cup mayonnaise, 1 teaspoon white sugar, 1 teaspoon seasoned salt	Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl., While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken., Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.	225 kcal	21 g	12 mg	1 g	3 g	2 g	196 mg	13 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Angel's Chunky Chicken Salad	https://www.allrecipes.com/recipe/14481/angels-chunky-chicken-salad/	4.4	15.0	15.0	NaN	I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.	1 cooked, boneless chicken breast half, chopped, 2 stalks celery, chopped, 3 tablespoons mayonnaise, 0.5 onion, finely diced, 2 dill pickles, chopped, 0.25 teaspoon garlic powder, salt and pepper to taste	Combine the chicken, celery, mayonnaise, onion and pickle; mix well., Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.	280 kcal	7 g	49 mg	2 g	16 g	4 g	1018 mg	3 g	21 g	0 g	2 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Buffalo Chicken Pasta Salad	https://www.allrecipes.com/recipe/217969/buffalo-chicken-pasta-salad/	4.6	90.0	20.0	10.0	Pasta, bell peppers, onion, and grilled chicken are tossed in a spicy mayo, blue cheese and wing sauce dressing. This is a pasta salad for Buffalo wing lovers.	1 (16 ounce) package uncooked rotini pasta, 0.5 cup mayonnaise, 1 cup chunky blue cheese dressing, 0.5 cup buffalo wing sauce, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 pound frozen cooked chicken strips, defrosted and diced, 0.5 cup red bell pepper, diced, 0.5 cup green bell pepper, diced, 1 cup red onion, diced	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink., Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.	379 kcal	35 g	40 mg	2 g	14 g	4 g	1052 mg	3 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Fruity Curry Chicken Salad	https://www.allrecipes.com/recipe/8932/fruity-curry-chicken-salad/	4.8	45.0	45.0	NaN	A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.	4 skinless, boneless chicken breast halves - cooked and diced, 1 stalk celery, diced, 4 green onions, chopped, 1 Golden Delicious apple - peeled, cored and diced, 0.33333334326744 cup golden raisins, 0.33333334326744 cup seedless green grapes, halved, 0.5 cup chopped toasted pecans, 0.125 teaspoon ground black pepper, 0.5 teaspoon curry powder, 0.75 cup light mayonnaise	In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!	229 kcal	12 g	45 mg	2 g	15 g	2 g	188 mg	9 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Soba Noodle Salad with Chicken and Sesame	https://www.allrecipes.com/recipe/245993/soba-noodle-salad-with-chicken-and-sesame/	4.7	27.0	20.0	7.0	This colorful soba noodle salad features a tangy sweet dressing, chicken, and a rainbow of vegetables for a clean yet hearty lunch or dinner.	2 tablespoons rice vinegar, 1 tablespoon vegetable oil, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 2 teaspoons minced fresh ginger root, 4 ounces buckwheat soba noodles, 2 teaspoons vegetable oil, 1 boneless skinless chicken breast, cut into thin bite-size strips, 1 teaspoon chopped garlic, salt and ground black pepper to taste, 1 rib celery, sliced, 1 carrot, sliced, 0.5 red bell pepper, chopped, 0.25 cup chopped fresh cilantro, 2 tablespoons chopped green onion, 1 tablespoon sesame seeds	Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined., Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute., Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more., Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.	340 kcal	38 g	23 mg	2 g	16 g	2 g	704 mg	7 g	15 g	0 g	3 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Peruvian Potato-Chicken Salad (Causa Rellena)	https://www.allrecipes.com/recipe/273995/peruvian-potato-chicken-salad-causa-rellena/	5.0	125.0	40.0	25.0	Cold mashed potatoes, infused with lime and ají amarillo chile paste, are the unlikely heroes of Chef John's Peruvian causa salad layered with chicken salad and avocado.	1 large cooked chicken breast, diced or shredded, 0.25 cup green peas, 0.25 cup diced cooked carrot, 1 teaspoon minced shallot, 2 tablespoons finely chopped roasted red peppers, 2 tablespoons chopped fresh cilantro, 1 teaspoon lime juice, 0.25 cup mayonnaise, or as needed, 1.25 pounds Yukon Gold potatoes, peeled and quartered, 2 tablespoons aji amarillo chili paste, or to taste, 2 tablespoons olive oil, 1 lime, juiced, or more to taste, cayenne pepper to taste, salt to taste, 1 avocado, quartered and sliced, 0.33333334326744 cup mayonnaise, 1 tablespoon sour cream, 1 small clove garlic, crushed, 2 teaspoons aji amarillo chili paste, or to taste, 1 teaspoon water as needed	Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use., Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth., Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth., Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim., Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour., Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness., Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.	658 kcal	41 g	58 mg	7 g	19 g	9 g	391 mg	4 g	49 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Rice-A-Roni Salad	https://www.allrecipes.com/recipe/14256/rice-a-roni-salad/	4.5	40.0	15.0	20.0	Mayonnaise and Worcestershire sauce create a nippy dressing for this rice and chicken salad. Water chestnuts and celery add a bit of crunch.	1 (13.8 ounce) package chicken flavored rice mix (e.g. Rice A Roni), 0.25 tablespoon butter, 5 cups water, 1 bunch green onions, chopped, 1 (8 ounce) can water chestnuts, drained and chopped, 1 cup chopped celery, 1 cup chopped cooked chicken breast meat, 0.5 cup mayonnaise, 1 dash Worcestershire sauce, salt and pepper to taste	Combine rice-vermicelli mix and butter in a large saucepan over medium heat. Cook and stir until vermicelli is golden brown. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to medium-low, and simmer until rice is tender, 20 to 25 minutes. Remove from heat and let sit, covered, for 3 to 5 minutes. Transfer rice to a large serving bowl and place in the refrigerator to chill., Add green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce, salt, and pepper to rice in the bowl; mix until well combined. Chill in the refrigerator until serving time.	160 kcal	6 g	19 mg	2 g	6 g	2 g	115 mg	NaN	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chinese Chicken Salad	https://www.allrecipes.com/recipe/8914/chinese-chicken-salad/	4.6	20.0	20.0	NaN	A wonderful Chinese-inspired chicken salad recipe. Delicate rice vinegar dresses chicken, lettuce, nuts, sesame seeds, and crisp Chinese noodles.	3.5 boneless chicken breast halves, cooked and diced, 1 head lettuce, torn into small pieces, 4 green onions, sliced, 4 stalks celery, sliced thin, 6 ounces Chinese noodles, heated briefly to crisp, 0.5 cup walnuts, chopped, 2 tablespoons sesame seeds, toasted, 6 tablespoons seasoned rice vinegar, 4 tablespoons white sugar, 1 teaspoon salt, 0.5 cup peanut oil	Prepare salad: Combine chicken, lettuce, green onion, celery, noodles, nuts, and sesame seeds in a large salad bowl. Mix all together. Set aside., Make dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake, or beat, well., Add dressing to salad, toss to coat, and serve.	517 kcal	39 g	48 mg	6 g	24 g	5 g	757 mg	14 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Grilled Chicken Taco Salad	https://www.allrecipes.com/recipe/223029/grilled-chicken-taco-salad/	4.6	50.0	30.0	20.0	Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.	1 (15 ounce) can black beans, rinsed and drained, 0.75 cup medium-hot salsa, 0.5 cup chopped fresh cilantro, 1 tablespoon lime juice, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon brown sugar, 0.25 teaspoon cayenne pepper, 1 tablespoon olive oil, 1 pound skinless, boneless chicken breast halves, 4 (7 inch) corn tortillas, 4 cups shredded lettuce, 0.5 cup chopped fresh cilantro, 1 avocado - peeled, pitted, and sliced, 1 lime, cut into wedges, 0.25 cup sour cream	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside., Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts., Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes., Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.	470 kcal	44 g	71 mg	16 g	35 g	5 g	832 mg	5 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Grilled Chicken Salad with Seasonal Fruit	https://www.allrecipes.com/recipe/14186/grilled-chicken-salad-with-seasonal-fruit/	4.8	35.0	15.0	20.0	This terrific grilled chicken salad recipe can be varied with the seasons. Add your favorite berries along with the grilled chicken in summer, and try orange segments or dried fruit in winter.	1 pound skinless, boneless chicken breast halves, 0.5 cup pecans, 0.33333334326744 cup red wine vinegar, 0.5 cup white sugar, 1 cup vegetable oil, 0.5 onion, minced, 1 teaspoon ground mustard, 1 teaspoon salt, 0.25 teaspoon ground white pepper, 2 heads Bibb lettuce - rinsed, dried and torn, 1 cup sliced fresh strawberries	Preheat the grill to high heat. Lightly oil the grill grate., Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside., Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside., Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth., Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.	567 kcal	23 g	43 mg	2 g	18 g	6 g	428 mg	19 g	46 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Cashew Salad	https://www.allrecipes.com/recipe/18445/chicken-cashew-salad/	4.7	25.0	15.0	10.0	This chicken cashew salad recipe is loaded with chicken, cashews, and crunchy veggies. Simple to make ahead for summer BBQ parties!	2 cups seashell pasta, 0.25 cup brown sugar, 1 cup creamy salad dressing (e.g. Miracle Whip), 2 teaspoons lemon juice, 1 tablespoon distilled white vinegar, 1 pinch salt, 2 cups chopped celery, 0.5 cup chopped green bell pepper, 1 onion, chopped, 3 boneless chicken breast halves, cooked and cut into bite-sized pieces, 1 cup cashew halves	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water., In a large bowl, combine brown sugar, salad dressing, lemon juice, vinegar, and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion, and chicken. Chill until ready to serve. Mix in cashews just before serving.	499 kcal	53 g	45 mg	3 g	21 g	4 g	545 mg	19 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Greek Yogurt Chicken Salad	https://www.allrecipes.com/recipe/273999/greek-yogurt-chicken-salad/	NaN	70.0	10.0	NaN	This no-mayo chicken salad is made with Greek yogurt for some added tang. Great use for leftover shredded chicken.	1 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 2 teaspoons honey, 2 teaspoons chopped fresh parsley, 1 teaspoon chopped fresh dill, 0.5 teaspoon salt, 0.5 teaspoon freshly ground black pepper, 0.5 teaspoon onion powder, 2 cups cooked, shredded chicken, 0.5 cup celery, diced	Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy., Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.	106 kcal	5 g	31 mg	0 g	10 g	2 g	309 mg	4 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Easy and Fast Cajun Chicken Caesar Salad	https://www.allrecipes.com/recipe/14431/easy-and-fast-cajun-chicken-caesar-salad/	4.7	50.0	15.0	35.0	This blackened chicken Caesar salad recipe adds tender strips of Cajun-spiced chicken for a spicy spin on a classic salad. Easy and tasty!	0.25 pound bacon, 4 skinless, boneless chicken breast halves - cut into strips, 1 teaspoon Cajun seasoning, 1 tablespoon light olive oil, 1 head romaine lettuce- rinsed, dried and chopped, 0.5 cup Caesar salad dressing, 0.33333334326744 cup grated Parmesan cheese	Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; crumble and set aside., In a preheated skillet, add chicken, seasoning mix, and oil. Cook until chicken is golden brown and cooked through. Remove from heat and set aside., In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese, and crumbled bacon; toss and place on individual salad plates. Top with chicken and serve.	376 kcal	4 g	95 mg	2 g	33 g	6 g	815 mg	1 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Cold Chicken Macaroni Salad	https://www.allrecipes.com/recipe/279819/cold-chicken-macaroni-salad/	4.0	95.0	15.0	20.0	This cold chicken macaroni salad with boiled eggs is great for lunch, picnics, potlucks, and summer parties.	2 skinless, boneless chicken breasts, diced, 4 cups elbow macaroni, 4 large eggs, 1 cup mayonnaise, or more to taste, 4 teaspoons white sugar, 4 teaspoons white vinegar, 1 teaspoon onion salt, 1 teaspoon salt, 1 teaspoon prepared yellow mustard, 1 pinch ground black pepper to taste	Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces., While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water., At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes., Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs., Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.	469 kcal	43 g	120 mg	2 g	16 g	4 g	733 mg	4 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	The Cheesecake Factory Santa Fe Salad	https://www.allrecipes.com/recipe/258165/the-cheesecake-factory-santa-fe-salad/	4.0	115.0	30.0	20.0	Recreate The Cheesecake Factory Santa Fe salad at home with this copycat recipe dressed in a tangy cilantro, lime, and peanut vinaigrette.	4 skinless, boneless chicken breasts, 0.5 cup teriyaki marinade, 0.25 cup chopped fresh cilantro, 2 tablespoons peanut butter, 1 tablespoon red wine vinegar, 1 tablespoon lime juice, 1 tablespoon brown sugar, 3 cloves garlic, minced, 1 teaspoon sesame oil, 1 teaspoon lime zest, 0.5 cup olive oil, 1 teaspoon freshly ground black pepper, 3 (5 inch) corn tortillas, cut into strips, 2 teaspoons olive oil, or to taste, 2 tablespoons olive oil, 1 (16 ounce) can whole kernel corn, drained, 1 (15 ounce) can black beans, rinsed, 1 head romaine lettuce, chopped, 1.5 cups shredded Monterey Jack cheese	Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour., Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again., Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top., Bake in the preheated oven until crispy, 5 to 10 minutes., Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips., Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.	976 kcal	67 g	102 mg	13 g	50 g	15 g	2101 mg	20 g	59 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chipotle Chicken Salad	https://www.allrecipes.com/recipe/169329/chipotle-chicken-salad/	4.6	15.0	15.0	NaN	Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.	2.5 cups cubed cooked chicken, 1 cup mayonnaise, 0.25 cup crumbled reduced-fat feta cheese, 2 green onions, chopped, 3 tablespoons reduced-fat sour cream, 3 chipotle peppers in adobo sauce, minced, garlic salt and pepper to taste	Combine chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic, salt, and pepper to taste. Stir until evenly combined.	404 kcal	3 g	64 mg	0 g	19 g	7 g	472 mg	1 g	36 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Company Chicken Pasta Salad with Grapes	https://www.allrecipes.com/recipe/16157/company-chicken-pasta-salad-with-grapes/	4.5	150.0	15.0	15.0	Fresh grapes add just the right sweet and juicy touch to the curry and cumin in this delicious chicken pasta salad.	2 cups small seashell pasta, 3.5 cups chopped poached chicken breast meat, 0.5 cup diced celery, 1 cup seedless green grapes, halved, salt to taste, 0.25 teaspoon ground white pepper, 0.33333298563957 cup mayonnaise, 0.5 teaspoon curry powder, 0.25 teaspoon ground cumin, 2 tablespoons rice vinegar, 1 tablespoon white sugar	Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain., In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve., In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture., Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.	482 kcal	42 g	79 mg	2 g	33 g	4 g	157 mg	10 g	20 g	0 g	5 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Caribbean Chicken Salad	https://www.allrecipes.com/recipe/14533/caribbean-chicken-salad/	4.6	165.0	30.0	15.0	Strips of grilled teriyaki chicken breasts are served with salad greens, a spicy tomato-jalapeno salsa, chunks of pineapple, and a wonderful honey-mustard vinaigrette.	2 skinless, boneless chicken breast halves, 0.5 cup teriyaki marinade sauce, 2 tomatoes, seeded and chopped, 0.5 cup chopped onion, 2 teaspoons minced jalapeno pepper, 2 teaspoons chopped fresh cilantro, 0.25 cup Dijon mustard, 0.25 cup honey, 1.5 tablespoons white sugar, 1 tablespoon vegetable oil, 1.5 tablespoons cider vinegar, 1.5 teaspoons lime juice, 0.75 pound mixed salad greens, 1 (8 ounce) can pineapple chunks, drained, 4 cups corn tortilla chips	Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator., In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate., In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate., Preheat the grill for high heat., Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear., Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.	443 kcal	69 g	34 mg	5 g	19 g	2 g	1561 mg	44 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Curried Chicken Salad with Greek Yogurt	https://www.allrecipes.com/recipe/262688/curried-chicken-salad-with-greek-yogurt/	4.6	15.0	15.0	NaN	Greek yogurt is the secret to this chicken salad, a quick, low-fat lunch option balanced with delicate almonds, lemon juice, and a hint of curry.	1 pound cooked chicken breast, chopped, 2 stalks celery, chopped, 0.5 cup sliced almonds, 0.75 cup Greek yogurt, 2 teaspoons honey, 1.5 teaspoons lemon juice, 1.5 teaspoons curry powder, salt and ground black pepper to taste	Combine chicken with celery and almonds in a bowl., Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.	346 kcal	8 g	94 mg	2 g	36 g	5 g	150 mg	5 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Brazilian Chicken Salad (Salpicao de Frango)	https://www.allrecipes.com/recipe/266996/brazilian-chicken-salad-salpicao-de-frango/	4.0	20.0	20.0	NaN	Leftover chicken? Try this delicious chicken salad from Brazil with golden raisins, apple, carrots, and corn in a simple cream and mustard dressing.	1 pound coarsely shredded cooked chicken, 1 (8 ounce) can whole kernel corn, drained, 1 cup pitted green olives, chopped, 0.75 cup golden raisins, 2 carrots, grated, 1 stalk celery, finely chopped, 0.25 green apple, finely chopped, 4 tablespoons heavy cream, 1 tablespoon Dijon mustard, 1 pinch white sugar, salt and freshly ground black pepper to taste, 2 tablespoons chopped fresh parsley, or to taste, 2 large lettuce leaves, 4 sprigs watercress, 2 cups shoestring potato sticks	Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl., Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley., Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.	355 kcal	31 g	55 mg	3 g	17 g	6 g	427 mg	12 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Grilled Chicken, Peach, and Arugula Salad	https://www.allrecipes.com/recipe/242415/grilled-chicken-peach-and-arugula-salad/	4.9	30.0	15.0	15.0	Chicken and fresh peaches are grilled and served on top of arugula dressed in a homemade vinaigrette in this simple grilled salad recipe.	5 tablespoons olive oil, divided, 1 tablespoon balsamic vinegar, 1 tablespoon chopped shallot, 1 teaspoon Dijon mustard, 0.5 teaspoon salt, or more to taste, 4 peaches, halved and pitted, 4 skinless, boneless chicken breast halves, 8 cups baby arugula	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed., Brush 1 teaspoon oil onto cut-side of peaches., Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate., Brush remaining oil onto both sides of chicken breasts and season with salt., Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces., Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.	210 kcal	6 g	43 mg	0 g	17 g	2 g	263 mg	5 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Indian-Style Grilled Chicken Salad	https://www.allrecipes.com/recipe/40528/indian-style-grilled-chicken-salad/	4.1	45.0	35.0	10.0	Tandoori-spiced chicken breasts are grilled and served on top of a lettuce and vegetable salad with a zesty lemon-balsamic dressing.	5 tablespoons olive oil, 3.5 tablespoons tandoori paste, 2 tablespoons chili powder, 2 teaspoons hot pepper sauce, 1 teaspoon lemon juice, 0.5 teaspoon ground coriander, 0.5 teaspoon ground oregano, 1 dash balsamic vinegar, 4 skinless, boneless chicken breast halves, 0.5 cup lemon juice, 2 tablespoons balsamic vinegar, 2 teaspoons hot pepper sauce, 1 teaspoon salt, 1 teaspoon ground black pepper, 4 cups chopped lettuce, 2 medium ripe tomatoes, chopped, 1 medium onion, thinly sliced, 1 cup thinly sliced carrots, 0.75 cup sliced radishes, 0.5 cup chopped green bell pepper	Preheat an outdoor grill for high heat and lightly oil the grate., Make the chicken: Combine olive oil, tandoori paste, chili powder, hot sauce, lemon juice, coriander, oregano, and balsamic vinegar in a small bowl. Brush sauce all over chicken until coated; discard any remaining sauce., Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and slice., While the chicken is cooking, make the dressing: Mix lemon juice, vinegar, hot sauce, salt, and pepper together in a small bowl., Make the salad: Combine lettuce, tomatoes, onion, carrots, radishes, carrots, and bell pepper in a large bowl., Remove chicken from the grill. Slice chicken and add to salad. Pour dressing over salad and toss gently to coat.	392 kcal	25 g	67 mg	6 g	28 g	3 g	1501 mg	13 g	21 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Macaroni Salad	https://www.allrecipes.com/recipe/12003/chicken-macaroni-salad/	4.4	240.0	10.0	20.0	Toss cooked macaroni with a simple mix of chicken, corn, peas, carrots, shredded lettuce, mayonnaise and dried basil for a colorfully delicious chilled salad.	2.5 pounds skinless, boneless chicken breast halves, 2 cups macaroni, 1 (15 ounce) can mixed vegetables, drained, 2 cups shredded lettuce, 3 cups mayonnaise, 0.25 tablespoon dried basil, salt and pepper to taste, 1 pinch garlic powder	In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat., In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water., Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste., Add drained elbow macaroni to chicken mixture. Toss to coat., Refrigerate for several hours before serving.	699 kcal	22 g	91 mg	3 g	31 g	8 g	545 mg	1 g	54 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Vietnamese Chicken Salad	https://www.allrecipes.com/recipe/214225/vietnamese-chicken-salad/	4.5	30.0	30.0	NaN	A Vietnamese-inspired take on chicken salad has shredded cabbage, Asian flavors of lime juice, sesame oil, and fish sauce, and shredded boneless chicken, all topped with chopped peanuts. It makes a nice lunch or light supper.	1 tablespoon finely chopped green chile peppers, 1 tablespoon rice vinegar, 2 tablespoons fresh lime juice, 3 tablespoons Asian fish sauce, 3 cloves garlic, minced, 1 tablespoon white sugar, 1 tablespoon Asian (toasted) sesame oil, 2 tablespoons vegetable oil, 1 teaspoon black pepper, 2 cooked skinless boneless chicken breast halves, shredded, 0.5 head cabbage, cored and thinly sliced, 1 carrot, cut into matchsticks, 0.33333334326744 onion, finely chopped, 0.33333334326744 cup finely chopped dry roasted peanuts, 0.33333334326744 cup chopped fresh cilantro	Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved., Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.	303 kcal	19 g	37 mg	6 g	19 g	3 g	991 mg	10 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Salad	https://www.allrecipes.com/recipe/8813/chicken-salad/	4.1	15.0	15.0	NaN	This easy chicken salad is made with leftover chicken, celery, mayonnaise, and a salt-free spice blend. It's a great make-ahead option for lunches.	6 cooked chicken breast halves, 1 cup mayonnaise, or to taste, 1 cup chopped celery, 1 teaspoon salt-free herb and spice blend	Dice chicken and place into a large bowl., Add mayonnaise, celery, and spice blend; mix until well combined. Use more or less mayonnaise, depending on your preference.	352 kcal	1 g	72 mg	0 g	23 g	5 g	219 mg	1 g	28 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Crispy Chicken Salad with Yummy Honey Mustard Dressing	https://www.allrecipes.com/recipe/283553/crispy-chicken-salad-with-yummy-honey-mustard-dressing/	4.5	40.0	30.0	10.0	We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad.	2 tablespoons olive oil, 1.5 cups panko bread crumbs, 0.25 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, cooking spray, 0.5 cup all-purpose flour, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 2 large eggs, 2 tablespoons water, 1.5 pounds skinless, boneless chicken breast halves, 8 cups mixed spring salad greens, 2 large carrots, peeled and sliced diagonally, 1 cup sliced radishes, 0.75 cup mayonnaise, 3 tablespoons prepared yellow mustard, 3 tablespoons honey, 4 teaspoons Dijon mustard, 1 tablespoon lemon juice	Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley., Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C)., Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water., Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat., Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm., Toss together salad greens, carrots, and radishes in a large bowl., Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl., Divide salad among plates, top with chicken, and drizzle with dressing.	560 kcal	43 g	137 mg	3 g	32 g	6 g	680 mg	11 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Delicious Cilantro Chicken Salad	https://www.allrecipes.com/recipe/273885/delicious-cilantro-chicken-salad/	4.6	85.0	15.0	10.0	This delicious and tasty chicken salad is seasoned with fresh chopped cilantro, lime juice, and poultry seasoning.	2 tablespoons olive oil, or more as needed, 2 pounds skinless, boneless chicken breasts, or more to taste, cut into bite-sized pieces, 1 teaspoon garlic powder, plus more to taste, kosher salt and ground black pepper to taste, 1 pinch poultry seasoning, or more to taste, 1 cup chopped celery, 1 cup red onion, chopped, 0.25 cup slivered almonds, or to taste, 3 tablespoons mayonnaise, or to taste, 2 squeezes lime juice, or to taste, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 tablespoon chopped fresh cilantro, or more to taste	Heat oil in a large skillet over medium heat and add chicken. Season with garlic powder, salt, pepper, and poultry seasoning. Cook until chicken is no longer pink inside and juices run clear, 10 to 12 minutes. Transfer cooked chicken to a large mixing bowl., Add celery, red onion, and almonds to the bowl with the chicken. Toss in mayonnaise, lime juice, cumin, chili powder, and cilantro. Season with additional salt, pepper, and garlic powder. Add additional mayonnaise if salad seems too dry., Cover and refrigerate for about 1 hour. Serve chilled.	182 kcal	3 g	53 mg	1 g	20 g	2 g	98 mg	1 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Amy's Barbecue Chicken Salad	https://www.allrecipes.com/recipe/72631/amys-barbecue-chicken-salad/	4.6	35.0	15.0	12.0	Slices of grilled chicken are tossed with lettuce and Southwest-style ingredients, then served with a creamy barbeque sauce dressing.	2 skinless, boneless chicken breast halves, 1 head red leaf lettuce, rinsed and torn, 1 head green leaf lettuce, rinsed and torn, 1 fresh tomato, chopped, 1 bunch cilantro, chopped, 1 (15.25 ounce) can whole kernel corn, drained, 1 (15 ounce) can black beans, drained, 1 (2.8 ounce) can French fried onions, 0.5 cup Ranch dressing, 0.5 cup barbeque sauce	Preheat the grill for high heat., Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice., In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions., In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.	301 kcal	32 g	21 mg	6 g	12 g	3 g	805 mg	7 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	BBQ Chicken Salad	https://www.allrecipes.com/recipe/8870/bbq-chicken-salad/	4.4	50.0	15.0	20.0	This lively salad of grilled chicken, corn, bell pepper, and onion is dressed with a tangy mixture of barbeque sauce and mayonnaise.	2 skinless, boneless chicken breast halves, 4 stalks celery, chopped, 1 large red bell pepper, diced, 0.5 red onion, diced, 1 (8.75 ounce) can sweet corn, drained, 0.25 cup barbeque sauce, 2 tablespoons fat-free mayonnaise	Preheat grill for high heat., Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube., In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn., In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.	168 kcal	24 g	34 mg	3 g	15 g	1 g	473 mg	10 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Pool Party Pasta Salad	https://www.allrecipes.com/recipe/73920/pool-party-pasta-salad/	4.5	30.0	20.0	10.0	This Pasta salad is a nutritious and light summer meal or side dish. My 4 yr old loves the veggies in this. I regularly use up grilled leftovers (chicken and veggies) in this salad.	1 (16 ounce) package farfalle (bow tie) pasta, 1 cup broccoli florets, 8 ounces fresh asparagus spears, trimmed and chopped, 8 ounces diced cooked chicken breast meat, 1 (15 ounce) can kidney beans, drained, 1 (4 ounce) can sliced black olives, drained, 1 medium green bell pepper, seeded and diced, 0.5 pint cherry tomatoes, halved, 4 ounces crumbled feta cheese, 1 cup Italian salad dressing, or as needed, salt and pepper to taste	Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool., In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.	151 kcal	19 g	11 mg	2 g	7 g	2 g	302 mg	2 g	6 g	0 g	24 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Za'atar Chicken Salad with Lemon-Tahini Dressing	https://www.allrecipes.com/recipe/274175/zaatar-chicken-salad-with-lemon-tahini-dressing/	4.0	70.0	30.0	10.0	Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.	2 tablespoons lemon juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons za'atar seasoning, 1 clove garlic, minced, 1 teaspoon kosher salt, 0.5 teaspoon freshly ground black pepper, 0.5 pound chicken tenders, 6 cups torn, bite-sized romaine lettuce, 1 cup cherry tomatoes, halved, 1 green bell pepper, diced, 1 cucumber, peeled and diced, 0.5 cup shredded carrot, 1 lemon, zested and juiced, 4 tablespoons tahini, 4 tablespoons water, or more as needed, 2 cloves garlic, 1 dried date, minced, salt and ground black pepper to taste, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh mint	Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side., Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot., Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss., Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.	553 kcal	39 g	65 mg	14 g	34 g	5 g	1177 mg	9 g	34 g	0 g	2 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Caesar Salad on a Stick	https://www.allrecipes.com/recipe/238908/chicken-caesar-salad-on-a-stick/	4.8	10.0	10.0	NaN	Chicken Caesar salad on a stick is a quick and easy version of the classic Caesar salad and perfect for parties.	8 croutons, 8 (1-inch) wedges romaine lettuce, 8 (1 ounce) cubes cooked chicken, 8 (1/2-inch) cubes Parmesan cheese, or to taste, 8 bamboo toothpicks, 8 teaspoons Caesar salad dressing	Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.	102 kcal	2 g	28 mg	0 g	10 g	2 g	165 mg	0 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Avocado Ranch Chicken Salad	https://www.allrecipes.com/recipe/283440/avocado-ranch-chicken-salad/	4.3	40.0	10.0	NaN	Creamy avocado, chicken, and cashews combine in this ranch-dressed creamy chicken salad that's good on crackers but tastes best on a pretzel bun.	1 pound diced cooked chicken breast meat, 0.5 cup chopped cashews, 0.5 medium avocado, diced, 2.5 tablespoons light ranch dressing, 2.5 tablespoons minced fresh dill, salt and ground black pepper to taste	Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.	372 kcal	9 g	88 mg	2 g	34 g	5 g	278 mg	1 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Florentine Salad with Orzo Pasta	https://www.allrecipes.com/recipe/232475/chicken-florentine-salad-with-orzo-pasta/	4.8	40.0	30.0	10.0	Grilled chicken and orzo are tossed with spinach and a homemade balsamic vinaigrette creating a chicken Florentine as a salad.	2 cups orzo pasta, 2 (10 ounce) packages baby spinach, 3 cups chopped grilled chicken, 2 roma tomatoes, diced, 0.5 cup pine nuts, 0.25 cup chopped sun-dried tomatoes, 2 tablespoons capers, or to taste, 1 cup balsamic vinegar, 0.33333334326744 cup olive oil, 0.25 cup white sugar, 2 tablespoons dried parsley, 2 teaspoons dried basil, 2 cloves garlic, pressed, 1 teaspoon dried oregano, 1 teaspoon salt, freshly ground black pepper to taste, 0.25 cup freshly grated Parmesan cheese, or to taste	Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water., Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl., Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.	488 kcal	54 g	42 mg	4 g	27 g	4 g	530 mg	14 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chef's Salad with Grilled Chicken and Black Pepper Ranch	https://www.allrecipes.com/recipe/285625/chefs-salad-with-grilled-chicken-and-black-pepper-ranch/	5.0	70.0	45.0	15.0	You can't go wrong serving this easy chef's salad, prepared with grilled chicken breast and a creamy black pepper ranch dressing, for lunch or dinner!	1.5 pounds skinless, boneless chicken breast halves, 1 teaspoon kosher salt, divided, 0.25 cup whole buttermilk, 0.25 cup mayonnaise, 0.25 cup sour cream, 1.5 teaspoons chopped fresh chives, 1.5 teaspoons chopped fresh parsley, 1.5 teaspoons chopped fresh dill, 1.5 teaspoons ground black pepper, 0.25 teaspoon grated or minced garlic, 5 ounces butter lettuce, torn, 3 cups chopped iceberg lettuce, 1 cup thinly sliced English cucumber, 4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes, 1 pint cherry tomatoes, halved, 1 medium avocado - peeled, pitted, and sliced, 2 large hard-boiled eggs, peeled and quartered	Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt., Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping., While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl., Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.	587 kcal	13 g	245 mg	5 g	49 g	13 g	890 mg	3 g	38 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Amazing Asian Chicken Salad	https://www.allrecipes.com/recipe/172790/amazing-asian-chicken-salad/	4.4	95.0	20.0	45.0	Chicken breasts are marinated with ground ginger, coriander, and sesame oil, then roasted and shredded before being added to this colorful Asian-inspired cabbage salad.	0.25 cup rice vinegar, 0.25 cup sesame oil, 3 green onions, chopped, 2 cloves garlic, minced, 2 tablespoons white sugar, 2 tablespoons ground ginger, 2 tablespoons soy sauce, 1 tablespoon vegetable oil, 1 teaspoon ground coriander, 2 teaspoons prepared yellow mustard, 4 skinless, boneless chicken breast halves, 0.25 medium head shredded green cabbage, 0.25 medium head shredded red cabbage, 2 large carrots, shredded, 3 green onions, chopped, 0.5 bunch cilantro, coarsely chopped leaves, 0.5 cup slivered almonds	Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour., Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish., Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside., To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.	306 kcal	17 g	46 mg	4 g	22 g	2 g	391 mg	9 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Caesar Pasta	https://www.allrecipes.com/recipe/23713/chicken-caesar-pasta/	4.3	50.0	30.0	20.0	Flavorful Caesar style sauce with chunks of chicken breast and penne pasta.	1 pound dry penne pasta, 1 tablespoon butter, 6 skinless, boneless chicken breast halves - cut into 1 inch cubes, 0.5 teaspoon ground black pepper, 0.25 teaspoon salt, 1 (8 ounce) bottle Caesar salad dressing, 0.25 cup red wine vinegar, 0.5 cup grated Parmesan cheese, 1 head romaine lettuce - rinsed, dried and shredded, 1 large tomato, chopped	Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain., Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat., In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.	465 kcal	48 g	63 mg	4 g	29 g	4 g	529 mg	2 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Souvlaki Salad	https://www.allrecipes.com/recipe/273513/chicken-souvlaki-salad/	5.0	150.0	20.0	10.0	This is a great Greek inspired salad with chicken souvlaki, romaine, bell pepper, cucumber, and tomatoes served with tzatziki dressing.	1 tablespoon olive oil, 1 tablespoon Greek seasoning, 1 lemon, juiced, 2 cloves garlic, finely grated or minced, 1 pound boneless chicken breasts, quartered lengthwise, 6 tablespoons tzatziki sauce, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 pinch salt, 1 head romaine, trimmed, washed and torn into bite-sized pieces, 0.5 cup thinly sliced red bell pepper, 0.5 English cucumber, sliced, 8 ounces cherry tomatoes, halved	Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours., Mix tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl. Refrigerate salad dressing until needed., Preheat an outdoor grill for high heat and lightly oil the grate., Place chicken pieces on the grill and cook for 5 minutes, turn, and grill until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C)., Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.	287 kcal	14 g	65 mg	4 g	27 g	2 g	484 mg	3 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Simply Delicious Ranch Chicken Salad	https://www.allrecipes.com/recipe/217891/simply-delicious-ranch-chicken-salad/	4.3	25.0	10.0	15.0	Shredded chicken breast is combined with cucumber, red onion, and ranch dressing. Serve on whole wheat tortillas or eat it plain.	1 pound skinless, boneless chicken breast halves, 0.5 large red onion, chopped, 1 cucumber - peeled, seeded, and diced, 2 cloves garlic, minced, 1 cup ranch dressing, 1 pinch ground black pepper to taste	Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces., Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.	214 kcal	3 g	37 mg	0 g	12 g	3 g	312 mg	2 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Breast Salads	Chicken Salad for One	https://www.allrecipes.com/recipe/275220/chicken-salad-for-one/	4.2	15.0	15.0	NaN	Skip the waste and leftovers and prepare this single serving of creamy, ranch-flavored chicken salad in minutes.	1 shredded cooked skinless, boneless chicken breast, 1 hard-boiled egg, chopped, 1 tablespoon reduced-fat ranch dressing, 1.5 tablespoons reduced-fat mayonnaise, 1 teaspoon paprika, salt and ground black pepper to taste	Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve.	600 kcal	5 g	389 mg	1 g	67 g	8 g	657 mg	2 g	33 g	0 g	1 serving	NaN	NaN
Africa	NaN	Chicken Breast Salads	Spicy Southwest Chopped Salad with Salsa Verde	https://www.allrecipes.com/recipe/172627/spicy-southwest-chopped-salad-with-salsa-verde/	4.5	75.0	45.0	30.0	Spicy grilled chicken breasts are dressed with a tomatillo and cilantro sauce in this tasty main dish salad.	2 ears corn, 1 pound tomatillos, husked, 0.5 bunch fresh cilantro leaves, 0.5 jalapeno chile pepper, chopped, 0.25 large white onion, chopped, 1 clove garlic, chopped, salt, to taste, 4 teaspoons lime juice, 1 avocado - peeled, pitted and diced, 1 teaspoon lime juice, 0.25 medium head red cabbage, chopped, 1 (14.5 ounce) can black beans, rinsed and drained, 1 red bell pepper, chopped, 1 pound skinless, boneless chicken breast halves, 2 teaspoons Cajun seasoning, or to taste, 1 head green leaf lettuce, 1 cup crumbled cotija cheese, 1 lime, cut into wedges	Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside., Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper., Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning., Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces., Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.	550 kcal	50 g	99 mg	18 g	43 g	9 g	1112 mg	11 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Best Chicken Salad	https://www.allrecipes.com/recipe/8499/basic-chicken-salad/	4.6	10.0	5.0	5.0	This creamy chicken salad recipes uses basic ingredients, along with crunchy almonds and celery, to produce a delicious lunch that's ready in just 10 minutes.	0.5 cup blanched slivered almonds, 0.5 cup mayonnaise, 1 tablespoon lemon juice, 0.25 teaspoon ground black pepper, 2 cups chopped, cooked chicken meat, 1 stalk celery, chopped	Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily., Mix together mayonnaise, lemon juice, and pepper in a medium bowl. Toss with chicken, toasted almonds, and celery.	779 kcal	8 g	126 mg	3 g	44 g	9 g	403 mg	2 g	63 g	0 g	2 servings	NaN	NaN
Africa	NaN	Chicken Salad	Southwest Chicken Salad	https://www.allrecipes.com/recipe/8508761/southwest-chicken-salad/	NaN	30.0	10.0	20.0	This bold grilled chicken salad with a fresh lime-avocado-ranch dressing brings all the Southwest flavor.	1 avocado - peeled, pitted, and chopped, 0.25 cup sour cream, 1 tablespoon mayonnaise, 1 tablespoon water, 2 tablespoons freshly squeezed lime juice, 0.5 (1 ounce) packet ranch dressing mix, 0.5 teaspoon salt, 2 (6 ounce) skinless, boneless chicken breast halves, 1 tablespoon olive oil, 1.5 tablespoons fajita seasoning, 1 medium ear corn, husk and silk removed, 1 medium head romaine lettuce, chopped, 0.5 cup halved grape tomatoes, 1 (15 ounce) can black beans, rinsed and drained, 0.5 small red onion, sliced into petals	Combine avocado, sour cream, mayonnaise, water, lime juice, ranch seasoning, and salt in a food processor. Blend until smooth. Refrigerate until ready to use., Place the chicken in a bowl. Add olive oil and fajita seasoning. Toss until evenly combined., Prepare a grill over medium-high heat and lightly oil the grate. Add chicken and corn. Grill, turning once, until corn is tender and chicken is no longer pink in the center and juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Transfer to a cutting board., Divide romaine, tomatoes, black beans, and onions between two serving plates. Cut corn off the cob; divide between the two plates., Slice chicken breast; divide between the 2 plates. Drizzle each salad with avocado dressing to serve.	827 kcal	71 g	114 mg	27 g	59 g	9 g	2305 mg	NaN	37 g	0 g	2 servings	NaN	NaN
Africa	NaN	Chicken Salad	Rachel's Cranberry Chicken Salad	https://www.allrecipes.com/recipe/214230/rachels-cranberry-chicken-salad/	4.7	15.0	15.0	NaN	A light cranberry chicken salad with the sweetness of dried cranberries and the crunch of pecans. This can be served in a sandwich or eaten as is.	2 cooked chicken breast halves, chopped, 0.5 cup mayonnaise, or to taste, 2 green onions, chopped, 0.5 cup sweetened dried cranberries (such as Ocean Spray® Craisins®), 0.25 green apple, shredded, 0.25 cup chopped pecans, 1 tablespoon lime juice, 0.25 teaspoon dried dill weed, 1 pinch salt and black pepper, or to taste	Mix together chicken and mayonnaise in a bowl, stir to coat well. Stir in green onions, dried cranberries, apple, pecans, lime juice, dill weed, salt, and pepper., Serve immediately or refrigerate for several hours or overnight (the flavor just gets better).	384 kcal	16 g	46 mg	2 g	14 g	5 g	187 mg	11 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Salad with Apples, Grapes, and Walnuts	https://www.allrecipes.com/recipe/222912/chicken-salad-with-apples-grapes-and-walnuts/	4.8	25.0	25.0	NaN	This chicken salad with apples, crunchy walnuts, and red grapes features a yogurt-based mayo dressing. A tasty recipe for leftover grilled chicken.	4 cooked chicken breasts, shredded, 2 medium Granny Smith apples, cut into small chunks, 2 cups chopped walnuts, or to taste, 0.5 red onion, chopped, 3 stalks celery, chopped, 3 tablespoons lemon juice, 0.5 cup vanilla yogurt, 5 tablespoons creamy salad dressing (such as Miracle Whip®), 5 tablespoons mayonnaise, 25 seedless red grapes, halved	Toss together chicken, apples, walnuts, red onion, celery, and lemon juice in a large bowl., Whisk together yogurt, salad dressing, and mayonnaise in a small bowl; pour over chicken mixture and stir to coat. Gently fold in grapes.	307 kcal	11 g	42 mg	2 g	17 g	3 g	128 mg	7 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken and Egg Salad	https://www.allrecipes.com/recipe/279940/chicken-and-egg-salad/	4.8	205.0	25.0	NaN	This chicken salad with eggs is flavored with fresh herbs and mayo for a delicious main dish that can also be served on crackers as a tasty appetizer.	2 cups diced cooked chicken, 3 large hard-boiled eggs, diced, 0.5 onion, chopped, 1 stalk celery, diced, 2 tablespoons mayonnaise, or to taste, 2 tablespoons chopped fresh cilantro, 1 tablespoon chopped fresh parsley, salt and cracked black pepper to taste	Combine cooked chicken, eggs, onion, celery, mayonnaise, cilantro, and parsley in a large bowl. Season with salt and cracked black pepper. Stir until well combined. Add more mayonnaise, salt, and cracked black pepper to your liking. Place in the refrigerator to chill, about 3 hours.	274 kcal	4 g	216 mg	1 g	23 g	5 g	181 mg	2 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Salad with Bacon, Lettuce, and Tomato	https://www.allrecipes.com/recipe/16466/chicken-salad-with-bacon-lettuce-and-tomato/	4.6	70.0	30.0	10.0	This chicken salad with bacon and tomato is dressed in a creamy mixture of mayonnaise, lemon juice, and parsley and served over crisp lettuce leaves.	5 slices bacon, 0.75 cup mayonnaise, 2 tablespoons minced green onion, 1 tablespoon chopped parsley, 1 teaspoon lemon juice, 1 dash Worcestershire sauce, salt and ground black pepper to taste, 3 cups diced cooked chicken, 1 cup chopped fresh tomato, 2 stalks celery, thinly sliced, 12 leaves romaine lettuce, 1 large avocado, sliced	Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels and crumble when cool enough to handle., Whisk mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until smooth., Stir chicken, tomato, and celery together in a bowl. Add crumbled bacon; pour mayonnaise dressing over top and toss to coat. Cover and refrigerate until chilled, at least 30 minutes., When ready to serve, remove from the refrigerator and stir. Serve over romaine lettuce leaves and garnish with avocado slices.	456 kcal	8 g	71 mg	4 g	24 g	7 g	395 mg	2 g	37 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	My Favorite Chicken Salad	https://www.allrecipes.com/recipe/234350/my-favorite-chicken-salad/	4.8	75.0	15.0	NaN	This savory chicken salad with crunchy celery and pecans mixed with mayonnaise, relish, mustard, garlic, and dill is delicious as is or on a sandwich.	2 cooked skinless, boneless chicken breast halves, cut into cubes, 3 stalks celery, finely diced, 0.75 cup chopped pecans, 0.5 cup mayonnaise, 2 tablespoons minced yellow onion, 1.5 tablespoons sweet pickle relish, 2 teaspoons prepared mustard, 1.5 teaspoons ground black pepper, 1.5 teaspoons minced fresh dill, 1 teaspoon lemon juice, 0.5 teaspoon white sugar, 0.5 teaspoon salt, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika	Stir together chicken, celery, pecans, mayonnaise, onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a large bowl until well combined. Refrigerate for at least 1 hour before serving.	287 kcal	6 g	31 mg	2 g	11 g	3 g	384 mg	2 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Salad Spread	https://www.allrecipes.com/recipe/8790/chicken-salad-spread/	4.3	0.0	NaN	NaN	The chicken salad is quick and easy. If you want a little 'zip', add a few drops of hot sauce to the mixture! Serve on lettuce as a salad or on bread as a sandwich.	1 (10 ounce) can chicken chunks, drained, 0.25 cup chopped celery, 0.33333298563957 cup low-fat mayonnaise, 0.5 teaspoon onion powder, 0.5 cup sweet pickles, chopped	Combine the chicken meat, celery, mayonnaise, onion powder and sweet pickles.	145 kcal	7 g	43 mg	0 g	15 g	2 g	476 mg	7 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Pecan Chicken Salad	https://www.allrecipes.com/recipe/280690/pecan-chicken-salad/	4.7	20.0	20.0	NaN	This chicken salad with toasted pecans comes together fast using rotisserie chicken breasts. The herbs along with the pecans help to make this chicken salad flavorful	0.5 cup mayonnaise, 0.5 cup plain Greek yogurt, 2 teaspoons white wine vinegar, 0.5 teaspoon garlic powder, 0.25 teaspoon dried thyme, 1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®), 2 cups chopped cooked chicken, 2 stalks celery, sliced, 0.33333334326744 cup chopped toasted pecans, 2 tablespoons minced red onion	Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate., Serve immediately or refrigerate for up to 3 days.	458 kcal	5 g	71 mg	1 g	20 g	8 g	236 mg	2 g	40 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Classic Chicken Salad	https://www.allrecipes.com/recipe/285369/classic-chicken-salad/	5.0	235.0	20.0	80.0	Perfect for sandwiches, salads, and snacking, this crowd-pleasing recipe for classic chicken salad can be made up to 2 days ahead and stored in the fridge.	cooking spray, 2 pounds skinless, boneless chicken breast halves, 1 teaspoon kosher salt, divided, 0.75 teaspoon ground black pepper, divided, 0.75 teaspoon onion powder, 1 cup mayonnaise, or more to taste, 0.5 cup sour cream, 0.25 cup sweet relish, 3 stalks green onions (white and light green parts only), minced, 2 tablespoons chopped fresh parsley, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon dried dill weed, 0.5 cup finely chopped celery	Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray., Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil., Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)., Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth., Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined., Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency., Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise., Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.	296 kcal	4 g	65 mg	0 g	20 g	5 g	457 mg	2 g	22 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Salad	Carol's Chicken Salad	https://www.allrecipes.com/recipe/24822/carols-chicken-salad/	4.6	20.0	20.0	NaN	Tender chicken breast chunks are mixed with sweet green grapes, diced Swiss cheese, crunchy celery, and minced green onions, and folded into a tangy, creamy dressing.	0.5 cup mayonnaise, 0.5 teaspoon salt, 0.75 teaspoon poultry seasoning, 0.25 teaspoon onion powder, 0.25 teaspoon garlic powder, 0.25 teaspoon ground black pepper, 1 tablespoon lemon juice, 3 cups diced, cooked chicken breast meat, 0.5 cup finely chopped celery, 0.5 cup chopped green onions, 1 (8 ounce) can water chestnuts, drained and chopped, 1.5 cups diced Swiss cheese, 1.5 cups halved green grapes	In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice., In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.	293 kcal	10 g	60 mg	1 g	19 g	6 g	279 mg	6 g	20 g	0 g	9 servings	NaN	NaN
Africa	NaN	Chicken Salad	Healthy Chicken Salad	https://www.allrecipes.com/recipe/272849/healthy-chicken-salad/	4.6	15.0	15.0	NaN	This healthy chicken salad recipe made with Greek yogurt and cottage cheese instead of mayonnaise is creamy and delicious and packed with protein.	1 (6 ounce) container fat-free Greek yogurt (such as Fage®), 0.5 cup low-fat cottage cheese, 0.5 cup chopped celery, 0.5 cup diced apple, 0.25 cup sweetened dried cranberries (such as Craisins®), 2 tablespoons chopped onion, 2 tablespoons chopped pecans, 0.5 tablespoon Dijon mustard, 1.25 cups cubed, cooked chicken, salt and ground black pepper to taste	Gather all ingredients., Stir Greek yogurt, cottage cheese, celery, apple, cranberries, onion, pecans, and Dijon mustard in a bowl until well combined., Mix in chicken. Season with salt and pepper.	168 kcal	13 g	29 mg	1 g	15 g	2 g	248 mg	10 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Curry Chicken Salad with Grapes	https://www.allrecipes.com/recipe/232743/curry-chicken-salad-with-grapes/	4.4	80.0	20.0	NaN	Curry chicken salad with grapes, almonds, and parsley is a nice salad topper, filling for a croissant, or a snack simply eaten with a fork.	0.5 cup butter, 2 cups mayonnaise, 0.25 cup minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon curry powder, 4 cups shredded cooked chicken, 2 cups halved red grapes, 0.5 cup toasted slivered almonds	Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature., Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.	440 kcal	8 g	58 mg	1 g	10 g	10 g	284 mg	5 g	42 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Salad	Holiday Chicken Salad	https://www.allrecipes.com/recipe/8584/holiday-chicken-salad/	4.8	15.0	15.0	NaN	Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too.	4 cups cubed, cooked chicken meat, 1 cup mayonnaise, 1 teaspoon paprika, 1.5 cups dried cranberries, 1 cup chopped celery, 2 green onions, chopped, 0.5 cup minced green bell pepper, 1 cup chopped pecans, 1 teaspoon seasoning salt, ground black pepper to taste	In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.	315 kcal	15 g	42 mg	2 g	14 g	3 g	213 mg	11 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Salad	Coronation Chicken	https://www.allrecipes.com/recipe/79538/coronation-chicken/	4.7	120.0	20.0	40.0	This coronation chicken recipe features creamy chicken, mango, and raisins tossed in curried mayo for a refreshingly different salad or sandwich filling.	6 skinless, boneless chicken breast halves, 0.33333334326744 cup sultana raisins, 1 (1 pound) large mango, peeled, thinly sliced, 0.66666668653488 cup mayonnaise, 1 teaspoon mild curry powder, 1 tablespoon mango chutney, 1 teaspoon fresh lemon juice, 1 pinch salt and ground black pepper, 0.75 cup toasted cashews	In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips., In a large bowl, stir together chicken strips, raisins, and 1/2 of the mango., In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.	476 kcal	28 g	70 mg	2 g	27 g	5 g	302 mg	19 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Best Chicken Salad Sandwich	https://www.allrecipes.com/recipe/233056/best-chicken-salad-sandwich/	4.6	15.0	15.0	NaN	Cranberries, pecans, and green apples mixed with chicken make the best chicken salad on whole wheat bread. Add a few slices of turkey bacon for extra flavor.	0.5 cup light mayonnaise, 0.5 cup low-fat plain yogurt, 1 teaspoon paprika, 1 teaspoon seasoned salt, 1.5 cups dried cranberries, 1 cup chopped celery, 1 cup cubed green apple, 1 cup sliced red grapes, 1 cup chopped pecans, 4 cups drained canned chicken, ground black pepper to taste	Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.	216 kcal	15 g	38 mg	2 g	14 g	2 g	411 mg	11 g	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Chicken Salad	Fruited Curry Chicken Salad	https://www.allrecipes.com/recipe/15735/fruited-curry-chicken-salad/	4.7	0.0	NaN	NaN	Diced chicken dressed with curry mayonnaise sports a wonderful assortment of apple, raisins and grapes, plus celery, onion and pecans for savory crunch.	4 skinless, boneless chicken breast halves - cooked and diced, 1 stalk celery, chopped, 0.5 onion, chopped, 1 small apple - peeled, cored and chopped, 0.33333334326744 cup golden raisins, 0.33333334326744 cup seedless green grapes, halved, 0.5 cup chopped toasted pecans, 0.125 teaspoon ground black pepper, 0.5 teaspoon curry powder, 0.75 cup mayonnaise	In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!	306 kcal	12 g	44 mg	2 g	15 g	3 g	153 mg	8 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Becky's Chicken Salad	https://www.allrecipes.com/recipe/8565/beckys-chicken-salad/	4.7	20.0	20.0	NaN	Whipped cream gives this chicken salad a lift. Green grapes and crunchy almonds add sweetness and texture to this creamy chicken salad.	2.5 cups diced and chilled, cooked chicken meat, 1 cup chopped celery, 1 cup sliced, seedless grapes, 0.5 cup sliced almonds, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, 1 cup mayonnaise, 0.25 cup heavy whipping cream	In a medium bowl, whip cream to soft peaks., Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.	274 kcal	5 g	43 mg	1 g	11 g	5 g	388 mg	3 g	24 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Salad	NaN	https://www.allrecipes.com/gallery/chicken-salad-recipes-with-grapes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Chicken Salad	Simply The Best Chicken Waldorf Salad	https://www.allrecipes.com/recipe/229652/simply-the-best-chicken-waldorf-salad/	4.7	40.0	20.0	5.0	A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.	0.5 cup chopped walnuts, 2 cooked rotisserie chicken breasts, cubed, 1 cup seedless red grapes, halved, 0.5 cup dried cranberries, 0.5 Granny Smith apple, cored and cubed, 0.25 cup chopped red onion, 0.5 cup mayonnaise, 0.5 cup vanilla yogurt, 2 teaspoons lemon juice	Preheat oven to 325 degrees F (165 degrees C)., Spread chopped walnuts onto a baking sheet., Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool., Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.	476 kcal	30 g	49 mg	3 g	18 g	5 g	210 mg	24 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Strawberry Chicken Salad for Sandwiches	https://www.allrecipes.com/recipe/283223/strawberry-chicken-salad-for-sandwiches/	4.8	20.0	20.0	NaN	Sweet strawberries join leftover chicken and pecans in this delightful chicken salad that makes enough for two servings.	0.5 cup mayonnaise, 2 teaspoons lemon juice, 1 teaspoon honey, 2 teaspoons poppy seeds, 2 cups chopped, cooked chicken, 0.75 cup sliced fresh strawberries, 0.25 cup pecan pieces, 1 stalk chopped celery, 2 stalks green onions, chopped, 2 tablespoons chopped fresh parsley, salt and ground black pepper to taste	Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.	860 kcal	14 g	130 mg	4 g	38 g	13 g	428 mg	8 g	74 g	0 g	2 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Salad with Grapes and Apples	https://www.allrecipes.com/recipe/232744/chicken-salad-with-grapes-and-apples/	4.6	15.0	15.0	NaN	This chicken salad recipe includes grapes, apples, and red onion, creating a fruity and savory sandwich filling.	1 cup cubed cooked chicken, 1 cup halved grapes, 1 Gala apple, diced, 0.33333334326744 cup diced red onion, 2 tablespoons mayonnaise, 1 tablespoon honey mustard, 0.25 teaspoon garlic powder, 0.125 teaspoon ground black pepper	Mix together chicken, grapes, apple, onion, mayonnaise, honey mustard, garlic powder, and black pepper in a bowl until well combined. Store in the refrigerator until serving.	154 kcal	15 g	20 mg	2 g	7 g	1 g	86 mg	12 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Wild Rice Salad	https://www.allrecipes.com/recipe/24363/wild-rice-salad/	4.6	120.0	20.0	40.0	Nutty wild rice salad combines tender turkey, sweet grapes, and crunchy almonds with a light, creamy dressing in this wonderful salad.	1 (6 ounce) package wild rice, 0.75 cup light mayonnaise, 1 teaspoon white vinegar, 1 teaspoon white sugar, salt and pepper to taste, 2 cups cooked, cubed turkey meat, 0.25 cup diced green onion, 1 cup seedless red grapes, 6 ounces blanched slivered almonds	Cook rice according to package directions. Remove from heat and set aside to cool., Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours., Sprinkle slivered almonds over salad before serving.	221 kcal	14 g	23 mg	2 g	11 g	2 g	138 mg	4 g	13 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Salad	Fruity Curry Chicken Salad	https://www.allrecipes.com/recipe/8932/fruity-curry-chicken-salad/	4.8	45.0	45.0	NaN	A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.	4 skinless, boneless chicken breast halves - cooked and diced, 1 stalk celery, diced, 4 green onions, chopped, 1 Golden Delicious apple - peeled, cored and diced, 0.33333334326744 cup golden raisins, 0.33333334326744 cup seedless green grapes, halved, 0.5 cup chopped toasted pecans, 0.125 teaspoon ground black pepper, 0.5 teaspoon curry powder, 0.75 cup light mayonnaise	In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!	229 kcal	12 g	45 mg	2 g	15 g	2 g	188 mg	9 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	NaN	https://www.allrecipes.com/gallery/best-chicken-salad-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Chicken Salad	Rotisserie Chicken Salad	https://www.allrecipes.com/recipe/257693/rotisserie-chicken-salad/	4.8	20.0	20.0	NaN	Rotisserie chicken salad with hard-boiled eggs, pickle relish, and onion is a quick and easy salad to put together for parties or potlucks.	5 pounds deli rotisserie chicken, boned and meat chopped, 1 white onion, chopped, 4 hard-boiled eggs, chopped, 0.5 cup sweet-hot pickle relish, 1 tablespoon Dijon mustard, 1 teaspoon paprika, 0.5 teaspoon red pepper flakes, 0.5 cup mayonnaise, or to taste, salt and ground black pepper to taste	Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season with salt and pepper.	595 kcal	7 g	324 mg	0 g	80 g	6 g	444 mg	5 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	NaN	https://www.allrecipes.com/gallery/healthy-chicken-salads/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Chicken Salad	Greek Yogurt Chicken Salad	https://www.allrecipes.com/recipe/273999/greek-yogurt-chicken-salad/	NaN	70.0	10.0	NaN	This no-mayo chicken salad is made with Greek yogurt for some added tang. Great use for leftover shredded chicken.	1 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 2 teaspoons honey, 2 teaspoons chopped fresh parsley, 1 teaspoon chopped fresh dill, 0.5 teaspoon salt, 0.5 teaspoon freshly ground black pepper, 0.5 teaspoon onion powder, 2 cups cooked, shredded chicken, 0.5 cup celery, diced	Combine Greek yogurt, mustard, lemon juice, honey, parsley, dill, salt, pepper, and onion powder in a small bowl. Mix until dressing is smooth and creamy., Combine chicken and celery in a large bowl. Top with dressing and mix to combine. Chill in the refrigerator for 1 hour before serving.	106 kcal	5 g	31 mg	0 g	10 g	2 g	309 mg	4 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Pecan Chicken Salad with Apples and Grapes	https://www.allrecipes.com/recipe/280664/pecan-chicken-salad-with-apples-and-grapes/	5.0	25.0	25.0	NaN	Use a store-bought rotisserie chicken or leftover roasted chicken for this chicken salad with pecans, apples, and grapes.	2 cups chopped cold rotisserie or roasted chicken, 0.5 cup chopped celery, 1 Fuji apple - washed, cored, and chopped, 1 cup red grapes, halved, 0.5 cup chopped pecans, 0.5 cup mayonnaise, 3 tablespoons Thousand Island dressing, 1 tablespoon minced red onion, or to taste, 0.5 teaspoon ground ginger, 0.25 teaspoon curry powder, 0.25 teaspoon dry mustard, salt and ground black pepper to taste	Combine chicken, celery, apple, grapes, and pecans in a large bowl., Combine mayonnaise, Thousand Island Dressing, onion, ginger, curry powder, and dry mustard in a small bowl. Whisk together and pour dressing over salad ingredients. Mix to combine. Season with salt and pepper.	243 kcal	7 g	10 mg	2 g	1 g	3 g	223 mg	5 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Caesar Pasta Salad	https://www.allrecipes.com/recipe/240471/chicken-caesar-pasta-salad/	4.3	155.0	20.0	15.0	This chicken Caesar pasta salad with bell peppers and hard-cooked eggs is easy to assemble and one of our favorite summer meals.	1 (16 ounce) box mini penne pasta, 1.5 pounds chopped cooked chicken, 0.5 cup diced green bell pepper, 0.33333334326744 cup grated Parmesan cheese, 0.33333334326744 cup chopped red onion, 2 large hard-boiled eggs, chopped, 0.5 (8 ounce) bottle creamy Caesar salad dressing, or to taste	Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water., Transfer pasta to a large bowl. Stir in chicken, bell pepper, Parmesan, onion, and eggs. Pour in salad dressing and toss to coat. Cover with plastic wrap and refrigerate until chilled and flavors have blended, at least 2 hours.	382 kcal	34 g	102 mg	2 g	26 g	4 g	210 mg	2 g	16 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Salad	Feta Chicken Salad	https://www.allrecipes.com/recipe/72985/feta-chicken-salad/	4.7	20.0	20.0	NaN	A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!	3 cups diced cooked chicken, 2 large stalks celery, diced, 1 medium red bell pepper, seeded and diced, 0.5 medium red onion, diced, 6 tablespoons mayonnaise, 6 tablespoons sour cream, 1 (4 ounce) package feta cheese, crumbled, 2 teaspoons dried dill weed, salt and ground black pepper to taste	Mix chicken, celery, and red onion together in a serving bowl., Stir mayonnaise, sour cream, feta cheese, and dill together in a separate bowl. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed., Serve immediately, or refrigerate until serving.	599 kcal	7 g	163 mg	1 g	41 g	19 g	1061 mg	5 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Bree's Chicken Salad	https://www.allrecipes.com/recipe/217831/brees-chicken-salad/	4.6	55.0	25.0	NaN	Red grapes add a burst of color and sweetness to this quick sandwich filling.	2 (12 ounce) cans chicken breast chunks, drained, 4 stalks celery, chopped, 0.5 onion, chopped, 1.5 cups red seedless grapes, halved, 2 tablespoons chopped fresh dill, salt and pepper to taste, 0.75 cup mayonnaise, 0.25 cup white sugar, 2 tablespoons distilled white vinegar, 8 croissants, split	Break the chicken breast chunks into small pieces in a large bowl. Mix in the celery, onion, and grapes. Season with dill and salt and pepper., Whisk together the mayonnaise, sugar, and vinegar in a small bowl until the sugar dissolves. Pour the dressing over the chicken mixture, and mix until combined. Cover and refrigerate for 30 minutes before spreading the salad onto the croissants to make sandwiches.	572 kcal	40 g	99 mg	2 g	24 g	11 g	987 mg	19 g	35 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Best Chicken Salad Ever	https://www.allrecipes.com/recipe/239492/best-chicken-salad-ever/	4.6	40.0	10.0	NaN	Use canned chicken, sweet relish, pecans, and raisins to make this surprisingly nice chicken salad with a touch of sweetness.	1 (5 ounce) can chunk chicken, drained and flaked, 1 large apple, cored and diced, 0.66666668653488 cup raisins, 0.5 stalk celery, chopped, 0.5 cup chopped pecans, 3 tablespoons plain fat-free Greek yogurt, 1 teaspoon sweet pickle relish, salt and ground black pepper to taste	Mix chicken, apple, raisins, celery, pecans, yogurt, and relish together in a bowl; season with salt and pepper., Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.	174 kcal	20 g	15 mg	2 g	7 g	1 g	133 mg	14 g	9 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chipotle Chicken Salad	https://www.allrecipes.com/recipe/169329/chipotle-chicken-salad/	4.6	15.0	15.0	NaN	Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.	2.5 cups cubed cooked chicken, 1 cup mayonnaise, 0.25 cup crumbled reduced-fat feta cheese, 2 green onions, chopped, 3 tablespoons reduced-fat sour cream, 3 chipotle peppers in adobo sauce, minced, garlic salt and pepper to taste	Combine chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic, salt, and pepper to taste. Stir until evenly combined.	404 kcal	3 g	64 mg	0 g	19 g	7 g	472 mg	1 g	36 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Shredded Chicken Salad	https://www.allrecipes.com/recipe/282541/shredded-chicken-salad/	4.5	80.0	20.0	NaN	Turn shredded chicken leftovers into a delicious salad with additions like crunchy vegetables, mayonnaise, relish, and mustard.	4 cups shredded cooked chicken, 4 stalks celery, minced, 2 large carrots, peeled and minced, 1 cup mayonnaise, 0.25 cup sweet relish, 1 tablespoon spicy brown mustard, 0.5 medium lemon, juiced, 0.75 teaspoon salt, 0.5 teaspoon ground black pepper	Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.	560 kcal	11 g	101 mg	2 g	32 g	8 g	852 mg	6 g	44 g	0 g	5 servings	NaN	NaN
Africa	NaN	Chicken Salad	Dijon Chicken Salad	https://www.allrecipes.com/recipe/152209/dijon-chicken-salad/	4.7	20.0	20.0	NaN	This chicken salad recipe uses canned chicken along with seedless red and green grapes, dried cranberries, and celery.	2 (10 ounce) cans chunk chicken, 1 cup sliced celery, 1 cup halved seedless green grapes, 1 cup halved seedless red grapes, 0.25 cup dried cranberries, 2 teaspoons dried chives, 2 tablespoons honey, 1 tablespoon Dijon mustard, 0.75 cup mayonnaise, 0.5 teaspoon salt, 0.125 teaspoon ground black pepper	Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.	432 kcal	21 g	68 mg	1 g	21 g	5 g	900 mg	19 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Curried Chicken Salad with Greek Yogurt	https://www.allrecipes.com/recipe/262688/curried-chicken-salad-with-greek-yogurt/	4.6	15.0	15.0	NaN	Greek yogurt is the secret to this chicken salad, a quick, low-fat lunch option balanced with delicate almonds, lemon juice, and a hint of curry.	1 pound cooked chicken breast, chopped, 2 stalks celery, chopped, 0.5 cup sliced almonds, 0.75 cup Greek yogurt, 2 teaspoons honey, 1.5 teaspoons lemon juice, 1.5 teaspoons curry powder, salt and ground black pepper to taste	Combine chicken with celery and almonds in a bowl., Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.	346 kcal	8 g	94 mg	2 g	36 g	5 g	150 mg	5 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Brazilian Chicken Salad (Salpicao de Frango)	https://www.allrecipes.com/recipe/266996/brazilian-chicken-salad-salpicao-de-frango/	4.0	20.0	20.0	NaN	Leftover chicken? Try this delicious chicken salad from Brazil with golden raisins, apple, carrots, and corn in a simple cream and mustard dressing.	1 pound coarsely shredded cooked chicken, 1 (8 ounce) can whole kernel corn, drained, 1 cup pitted green olives, chopped, 0.75 cup golden raisins, 2 carrots, grated, 1 stalk celery, finely chopped, 0.25 green apple, finely chopped, 4 tablespoons heavy cream, 1 tablespoon Dijon mustard, 1 pinch white sugar, salt and freshly ground black pepper to taste, 2 tablespoons chopped fresh parsley, or to taste, 2 large lettuce leaves, 4 sprigs watercress, 2 cups shoestring potato sticks	Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl., Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley., Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.	355 kcal	31 g	55 mg	3 g	17 g	6 g	427 mg	12 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Crispy Chicken Salad with Yummy Honey Mustard Dressing	https://www.allrecipes.com/recipe/283553/crispy-chicken-salad-with-yummy-honey-mustard-dressing/	4.5	40.0	30.0	10.0	We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad.	2 tablespoons olive oil, 1.5 cups panko bread crumbs, 0.25 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, cooking spray, 0.5 cup all-purpose flour, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 2 large eggs, 2 tablespoons water, 1.5 pounds skinless, boneless chicken breast halves, 8 cups mixed spring salad greens, 2 large carrots, peeled and sliced diagonally, 1 cup sliced radishes, 0.75 cup mayonnaise, 3 tablespoons prepared yellow mustard, 3 tablespoons honey, 4 teaspoons Dijon mustard, 1 tablespoon lemon juice	Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley., Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C)., Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water., Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat., Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm., Toss together salad greens, carrots, and radishes in a large bowl., Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl., Divide salad among plates, top with chicken, and drizzle with dressing.	560 kcal	43 g	137 mg	3 g	32 g	6 g	680 mg	11 g	32 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	NaN	https://www.allrecipes.com/gallery/chicken-salad-with-avocado/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Chicken Salad	Hot Chicken Salad	https://www.allrecipes.com/recipe/16562/hot-chicken-salad/	4.2	35.0	10.0	25.0	This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.	2.5 cups chopped, cooked chicken meat, 2 cups chopped celery, 0.5 cup chopped salted almonds, 0.25 cup chopped green bell pepper, 2 tablespoons minced onion, 2 tablespoons chopped pimento peppers, 0.75 teaspoon salt, 2 tablespoons lemon juice, 0.5 cup mayonnaise, 0.33333298563957 cup shredded Swiss cheese, 3 cups crushed potato chips	Preheat oven to 350 degrees F (175 degrees C)., Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish., Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.	288 kcal	13 g	31 mg	2 g	13 g	5 g	363 mg	1 g	21 g	0 g	11 servings	NaN	NaN
Africa	NaN	Chicken Salad	Amy's Barbecue Chicken Salad	https://www.allrecipes.com/recipe/72631/amys-barbecue-chicken-salad/	4.6	35.0	15.0	12.0	Slices of grilled chicken are tossed with lettuce and Southwest-style ingredients, then served with a creamy barbeque sauce dressing.	2 skinless, boneless chicken breast halves, 1 head red leaf lettuce, rinsed and torn, 1 head green leaf lettuce, rinsed and torn, 1 fresh tomato, chopped, 1 bunch cilantro, chopped, 1 (15.25 ounce) can whole kernel corn, drained, 1 (15 ounce) can black beans, drained, 1 (2.8 ounce) can French fried onions, 0.5 cup Ranch dressing, 0.5 cup barbeque sauce	Preheat the grill for high heat., Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice., In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions., In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.	301 kcal	32 g	21 mg	6 g	12 g	3 g	805 mg	7 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Salad Summer Rolls	https://www.allrecipes.com/recipe/285038/chicken-salad-summer-rolls/	3.7	70.0	40.0	NaN	A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli.	0.5 pound shredded cooked chicken, 2 tablespoons minced red onion, 0.25 cup thinly sliced celery, salt and freshly ground black pepper to taste, 1 pinch cayenne pepper, or to taste, 0.25 teaspoon smoked paprika, 0.125 teaspoon ground cumin, 0.25 cup mayonnaise, 6 small rice paper sheets, 12 slices ripe avocado, 0.5 cup thinly sliced red bell pepper strips, 0.5 medium English cucumber, cut into strips, 0.5 cup julienned carrot, 2 cups chopped hearts of romaine lettuce, 0.33333334326744 cup mayonnaise, 1 tablespoon lemon juice, 2 teaspoons chopped fresh tarragon, 2 teaspoons finely sliced fresh basil, 1 clove garlic, crushed, salt and freshly ground black pepper to taste	Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes., Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce., Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls., Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce., Serve summer rolls with dipping sauce on the side.	648 kcal	19 g	73 mg	10 g	25 g	9 g	317 mg	4 g	55 g	0 g	3 servings	NaN	NaN
Africa	NaN	Chicken Salad	Hot Chicken Salad I	https://www.allrecipes.com/recipe/8510/hot-chicken-salad-i/	4.3	70.0	10.0	60.0	Chicken salad casserole, full of celery and almonds, baked with processed cheese in a tangy cream sauce and topped with a corn flake crust.	4 cups diced, cooked chicken meat, 2 cups chopped celery, 4 tablespoons lemon juice, 2 tablespoons chopped onion, 1 cup almonds, 1 cup mayonnaise, 1 cup sour cream, 1 cup shredded American cheese, 2 cups crushed cornflakes cereal	Preheat oven to 325 degrees F ( 165 degrees )., Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes., Bake in preheated oven for 45 minutes to 1 hour, until heated through.	636 kcal	16 g	104 mg	3 g	32 g	13 g	574 mg	3 g	51 g	0 g	7 servings	NaN	NaN
Africa	NaN	Chicken Salad	Best Chicken Salad Ever I	https://www.allrecipes.com/recipe/16075/best-chicken-salad-ever-i/	4.6	10.0	10.0	NaN	This recipe uses canned chicken, but if you want to use leftover chunked chicken or turkey, it 's even better. A dab of sweet relish is a nice taste surprise, and we love the apples, pecans, and raisins. The creamy salad dressing finishes it off nicely.	1 (5 ounce) can chunk chicken, drained and flaked, 2 tablespoons creamy salad dressing, 1 teaspoon sweet pickle relish, 1 large apple, cored and diced, 1 cup chopped pecans, 0.5 stalk celery, chopped, 0.66666698455811 cup raisins, salt and pepper to taste	Mix chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins together in a large bowl. Season with salt and pepper. Chill until serving.	253 kcal	23 g	16 mg	3 g	8 g	2 g	170 mg	16 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Avocado Ranch Chicken Salad	https://www.allrecipes.com/recipe/283440/avocado-ranch-chicken-salad/	4.3	40.0	10.0	NaN	Creamy avocado, chicken, and cashews combine in this ranch-dressed creamy chicken salad that's good on crackers but tastes best on a pretzel bun.	1 pound diced cooked chicken breast meat, 0.5 cup chopped cashews, 0.5 medium avocado, diced, 2.5 tablespoons light ranch dressing, 2.5 tablespoons minced fresh dill, salt and ground black pepper to taste	Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.	372 kcal	9 g	88 mg	2 g	34 g	5 g	278 mg	1 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Kiki's Mexican Chicken Salad	https://www.allrecipes.com/recipe/86916/kikis-mexican-chicken-salad/	4.3	75.0	15.0	NaN	I have many favorite chicken salad recipes, but my family and friends love spicy food. That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.	2.5 cups shredded cooked chicken meat, 0.5 cup julienned carrots, 0.25 cup julienned red bell pepper, 0.25 cup julienned jicama, 0.25 cup julienned red onion, 2 (11 ounce) cans whole kernel corn, drained, 1 cup cherry tomatoes, halved, 3 avocados - peeled, pitted, and chopped, 2 tablespoons chopped fresh cilantro, 0.5 cup sour cream, 0.66666668653488 cup mayonnaise, 2 tablespoons fresh lemon juice, 0.5 teaspoon ground cumin, 0.5 teaspoon salt, 0.25 teaspoon pepper, 1 (1.25 ounce) package taco seasoning, 1 teaspoon hot pepper sauce	In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro., In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.	607 kcal	38 g	62 mg	10 g	22 g	9 g	1140 mg	6 g	44 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Salad with Crushed Pineapple	https://www.allrecipes.com/recipe/280109/chicken-salad-with-crushed-pineapple/	4.0	30.0	30.0	NaN	Crushed pineapple, fresh apple, and herbs give this creamy chicken salad layers of flavor that everyone will enjoy at your next gathering.	1 rotisserie chicken, boned and chopped, 1 (8 ounce) can crushed pineapple, drained, 2 stalks celery, finely chopped, 1 cup creamy salad dressing (such as Miracle Whip®), 0.5 cup sweetened dried cranberries (such as Craisins®), 0.5 cup mayonnaise, 0.5 cup chopped apple, 0.25 cup chopped green onion, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon chopped fresh dill, 1 pinch seasoned salt, or to taste, salt and ground black pepper to taste	Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.	333 kcal	13 g	65 mg	1 g	17 g	4 g	357 mg	12 g	23 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Salad	Simply Delicious Ranch Chicken Salad	https://www.allrecipes.com/recipe/217891/simply-delicious-ranch-chicken-salad/	4.3	25.0	10.0	15.0	Shredded chicken breast is combined with cucumber, red onion, and ranch dressing. Serve on whole wheat tortillas or eat it plain.	1 pound skinless, boneless chicken breast halves, 0.5 large red onion, chopped, 1 cucumber - peeled, seeded, and diced, 2 cloves garlic, minced, 1 cup ranch dressing, 1 pinch ground black pepper to taste	Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces., Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.	214 kcal	3 g	37 mg	0 g	12 g	3 g	312 mg	2 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Ginger Chicken Salad Supreme	https://www.allrecipes.com/recipe/238553/ginger-chicken-salad-supreme/	4.7	80.0	20.0	NaN	This chicken salad supreme recipe includes fresh ginger, grapes, and pecans for a crunchy and nicely spiced filling for sandwiches.	2 cups cubed cooked chicken breast, 0.75 cup seedless green grapes, halved, 0.5 cup chopped celery, 0.5 cup chopped pecans, 0.25 cup minced fresh parsley, 0.5 cup mayonnaise, 0.25 cup sour cream, 0.75 teaspoon freshly grated ginger, 0.125 teaspoon ground white pepper	Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.	318 kcal	6 g	46 mg	1 g	14 g	5 g	148 mg	4 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	No-Mayo Chicken Salad Sandwiches	https://www.allrecipes.com/recipe/285709/no-mayo-chicken-salad-sandwiches/	NaN	15.0	15.0	NaN	This no-mayo chicken salad is perfect for sandwiches or mini croissants. This is a great way to use rotisserie chicken, which makes preparation even easier.	3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon hot honey (such as Mike's Hot Honey®), salt and freshly ground black pepper to taste, Chicken Salad:, 2 cups cooked, shredded chicken, 2 (1/4 inch thick) slices lightly toasted French bread, cut into very small cubes, 2 small tomatoes on the vine, diced, 1 small onion, thinly sliced, 2 tablespoons minced celery, 2 tablespoons chopped cilantro, 10 small pimento-stuffed olives, halved, 8 mini croissants	Whisk together olive oil, red wine vinegar, Dijon mustard, hot honey, salt, and pepper in a small bowl until well combined; set aside., Add chicken, bread cubes, tomatoes, onion, celery, cilantro, and olives to a large bowl; mix well. Drizzle dressing over the chicken mixture, and stir until well combined. Taste and adjust seasonings, if necessary., Slice croissants in half, fill with chicken salad, and serve.	299 kcal	31 g	38 mg	2 g	5 g	7 g	529 mg	9 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Salad for One	https://www.allrecipes.com/recipe/275220/chicken-salad-for-one/	4.2	15.0	15.0	NaN	Skip the waste and leftovers and prepare this single serving of creamy, ranch-flavored chicken salad in minutes.	1 shredded cooked skinless, boneless chicken breast, 1 hard-boiled egg, chopped, 1 tablespoon reduced-fat ranch dressing, 1.5 tablespoons reduced-fat mayonnaise, 1 teaspoon paprika, salt and ground black pepper to taste	Combine chicken, egg, ranch dressing, mayonnaise, paprika, salt, and pepper in a small bowl. Serve.	600 kcal	5 g	389 mg	1 g	67 g	8 g	657 mg	2 g	33 g	0 g	1 serving	NaN	NaN
Africa	NaN	Chicken Salad	Tara's Sweet and Chunky Chicken Salad	https://www.allrecipes.com/recipe/81276/taras-sweet-and-chunky-chicken-salad/	4.5	15.0	15.0	NaN	Dried cranberries are the secret sweet ingredient in this unique chicken salad, which includes sunflower seeds and chopped dill pickle.	1 (10 ounce) can chunk chicken, drained, 2 tablespoons mayonnaise, 0.125 cup chopped dill pickle, 0.125 cup chopped onion, 2 tablespoons sunflower seeds, 0.25 cup dried cranberries	Without breaking up large chicken pieces, empty canned chicken into medium bowl. Stir in mayonnaise, pickle, onion, sunflower seeds, and cranberries; mix until well blended and very large chicken chunks are broken up.	217 kcal	8 g	46 mg	1 g	16 g	3 g	454 mg	5 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Grilled Pineapple Salad	https://www.allrecipes.com/recipe/231296/grilled-pineapple-salad/	5.0	205.0	15.0	10.0	Sweet and savory come together beautifully in a salad of marinated grilled chicken and pineapple on a bed of baby spinach.	1 (12 fluid ounce) can or bottle beer, 0.5 cup honey, 0.33333334326744 cup Dijon mustard, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, or more to taste, 1 teaspoon garlic powder, 1 teaspoon salt, 0.125 teaspoon freshly cracked black pepper, 2 pounds chicken breast tenderloins, 1 fresh pineapple, 1 (10 ounce) bag baby spinach leaves, 0.25 cup pine nuts, 1 (10 ounce) can mandarin oranges, drained, 6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste	Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally., Preheat outdoor grill for medium-high heat and lightly oil the grate., Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge., Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces., Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.	438 kcal	52 g	68 mg	4 g	27 g	2 g	706 mg	40 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Almond Chicken Salad	https://www.allrecipes.com/recipe/20494/almond-chicken-salad/	4.4	30.0	30.0	NaN	This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!	4 green onions, thinly sliced, 1 large carrot, shredded, 1 red bell pepper, cut into 1/2 inch pieces, 0.5 pound sugar snap peas, halved, 2 cups chopped, cooked chicken breast meat, 0.5 cup fresh cilantro leaves, 0.5 cup blanched slivered almonds, toasted, 2 tablespoons white sugar, 2 tablespoons distilled white vinegar, 1.5 tablespoons sesame oil, 1 tablespoon teriyaki sauce, 1 tablespoon ground dry mustard	In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside., In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.	323 kcal	20 g	54 mg	4 g	26 g	2 g	237 mg	10 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Mimi's Curried Hawaiian Chicken Salad	https://www.allrecipes.com/recipe/89205/mimis-curried-hawaiian-chicken-salad/	4.5	45.0	45.0	NaN	Colorful and fragrant, this chicken salad makes a super summer supper. Best served the day after making, it's beautiful if served in pineapple 'boats' or a halved cantaloupe or honeydew.	6 boneless, skinless chicken breasts, cubed, 3 cups mayonnaise, 1 tablespoon curry powder, 1 teaspoon lemon juice, 1 tablespoon soy sauce, 2.5 cups slivered almonds, toasted, 1 pound seedless green grapes, halved, 2 cups chopped celery, 1 (8 ounce) can sliced water chestnuts, 1 (20 ounce) can pineapple chunks, thoroughly drained, paprika, for garnish	Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl., In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce., Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight)., Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.	588 kcal	19 g	72 mg	3 g	27 g	6 g	389 mg	12 g	46 g	0 g	15 servings	NaN	NaN
Africa	NaN	Chicken Salad	Chicken Curry Salad in a Hurry	https://www.allrecipes.com/recipe/215266/chicken-curry-salad-in-a-hurry/	4.6	80.0	20.0	NaN	Rotisserie chickens makes this salad extra easy.	1 rotisserie chicken, meat and skin removed and chopped, 2 hard-cooked eggs, chopped, 0.5 cup mayonnaise, 0.5 cup chopped apple, 0.5 cup chopped celery, 0.25 cup chopped onion, 1 teaspoon curry powder, 0.5 teaspoon paprika, 0.125 teaspoon cayenne pepper, salt to taste	Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.	526 kcal	3 g	199 mg	1 g	41 g	9 g	276 mg	2 g	38 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Fruity Chicken Salad with Tarragon	https://www.allrecipes.com/recipe/275571/fruity-chicken-salad-with-tarragon/	5.0	30.0	30.0	NaN	This chicken salad is sweet and juicy from fruit, crunchy from pecans, and has a savory herb element from fresh tarragon. It's perfect served over greens or on a croissant.	1.5 cups grilled skinless, boneless chicken thighs, chopped, 0.5 red apple - peeled, cored, and diced, 0.5 cup halved green grapes, 0.33333334326744 cup toasted chopped pecans, 0.25 cup diced red onion, 0.25 cup diced celery, 0.25 cup mayonnaise, 0.25 cup low-fat plain Greek yogurt, 2 tablespoons chopped fresh tarragon, 1 teaspoon Dijon mustard, 1 lime, zested and juiced, salt and freshly ground black pepper to taste	Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl., Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.	323 kcal	12 g	56 mg	2 g	16 g	4 g	207 mg	7 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Easy Leftover Rotisserie Chicken Salad	https://www.allrecipes.com/recipe/257694/easy-leftover-rotisserie-chicken-salad/	4.0	75.0	15.0	NaN	Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.	8 ounces shredded rotisserie chicken, 0.5 cup chopped pecans, 1 apple, cored and chopped, 10 seedless green grapes, quartered, 1 cup mayonnaise, 1 tablespoon low-fat vanilla yogurt, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 0.25 teaspoon ground cumin, salt and ground black pepper to taste	Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir., Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.	416 kcal	8 g	42 mg	2 g	12 g	6 g	280 mg	5 g	39 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Salad	Wonderful Chicken Curry Salad	https://www.allrecipes.com/recipe/45807/wonderful-chicken-curry-salad/	4.7	25.0	15.0	10.0	East meets West with this sensational chicken salad made with curry and chutney. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish).	5 skinless, boneless chicken breast halves, 1 cup mayonnaise, 0.75 cup chutney, 1 teaspoon curry powder, 0.25 teaspoon pepper, 0.66666698455811 cup chopped pecans, 1 cup seedless grapes, halved, 0.5 cup chopped onion	In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork., In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.	399 kcal	16 g	53 mg	2 g	19 g	4 g	210 mg	12 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Honey Mustard Chicken Salad	https://www.allrecipes.com/recipe/286121/honey-mustard-chicken-salad/	5.0	80.0	20.0	NaN	Honey mustard chicken salad packs a fresh crunch in every bite thanks to the additions of red grapes, apples, celery, and walnuts.	2 chicken breasts, cooked and chopped, 2 cups seedless red grapes, halved, 2 cups diced apples, 0.5 cup chopped celery, 0.5 cup chopped walnuts, 0.5 cup mayonnaise, 0.25 cup honey, 3 tablespoons Dijon mustard	Combine chicken, grapes, apples, celery, and walnuts in a large bowl. Combine mayonnaise, honey, and Dijon mustard in a small bowl, stirring well. Gently stir into chicken mixture. Cover and chill.	534 kcal	46 g	47 mg	4 g	17 g	5 g	485 mg	38 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Salad	Easy Fruited Chicken Salad	https://www.allrecipes.com/recipe/217004/easy-fruited-chicken-salad/	4.4	60.0	15.0	NaN	An easy chicken salad with a twist combines apples, grapes, and pecans with mayonnaise flavored with apple pie spice. Load it onto a plate of salad, stuff it into tomatoes, or wrap it in a tortilla and go. The possibilities are endless.	1 apple, cored and diced, 0.5 cup seedless red grapes, halved, 0.5 cup chopped toasted pecans, 0.5 teaspoon apple pie spice, or to taste, 0.75 cup mayonnaise, 4 skinless, boneless chicken breast halves - cooked and diced	In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.	284 kcal	6 g	44 mg	1 g	15 g	3 g	148 mg	4 g	23 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Salad	Creamy Avocado Chicken Salad	https://www.allrecipes.com/recipe/237284/creamy-avocado-chicken-salad/	4.5	10.0	10.0	NaN	This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.	2 cooked chicken breast halves, diced, 1 ripe avocado, sliced, 0.5 cup sour cream, 1.5 teaspoons ground black pepper, 1 teaspoon lime juice, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon salt	Process chicken in a food processor until finely chopped. Add avocado, sour cream, black pepper, lime juice, garlic powder, onion powder, and salt; process until completely combined and almost pureed.	217 kcal	7 g	49 mg	4 g	15 g	5 g	197 mg	1 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Club Pasta Salad	https://www.allrecipes.com/recipe/236198/chicken-club-pasta-salad/	4.6	30.0	15.0	15.0	This hearty chicken pasta salad has all the fixings for a chicken club sandwich combined with pasta and a deliciously creamy Italian dressing.	8 ounces corkscrew-shaped pasta, 0.75 cup Italian-style salad dressing, 0.25 cup mayonnaise, 2 cups chopped, cooked rotisserie chicken, 12 slices crispy cooked bacon, crumbled, 8 ounces cherry tomatoes, halved, 1 cup cubed Muenster cheese, 1 cup chopped celery, 1 cup chopped green bell pepper, 1 avocado - peeled, pitted, and chopped	Gather all ingredients., Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water., Whisk Italian-style dressing and mayonnaise together in a large bowl., Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.	486 kcal	37 g	48 mg	5 g	19 g	8 g	723 mg	5 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Noodle Salad	https://www.allrecipes.com/recipe/274367/chicken-noodle-salad/	4.6	155.0	20.0	15.0	Leftover chicken gets jazzed up with crunchy vegetables, fresh herbs, and peanuts under a spicy Asian dressing in this next-level noodle salad by Chef John.	3 cloves garlic, crushed, 0.5 cup seasoned rice vinegar, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon Sriracha chile sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 cooked chicken breast, 1 (8 ounce) package spaghetti, 1 cup grated carrots, 1 red bell pepper, thinly sliced, 4 green onions, thinly sliced, 0.5 cup chopped roasted, salted peanuts, 0.33333334326744 cup chopped fresh basil, 0.33333334326744 cup chopped fresh mint, 0.33333334326744 cup chopped cilantro	Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing., Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use., Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water., Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better., Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.	441 kcal	65 g	18 mg	6 g	20 g	2 g	1543 mg	16 g	12 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Filipino Chicken Salad	https://www.allrecipes.com/recipe/212932/filipino-chicken-salad/	4.3	80.0	20.0	30.0	This chicken salad uses raisins, carrot, celery, pineapple, and apple to make a tasty dish for any event.	1 skinless, boneless chicken breast, 0.66666668653488 cup elbow macaroni, 1 (20 ounce) can pineapple chunks, drained, 1 apple, cored and diced, 2 stalks celery, sliced, 1 carrot, diced, 2 (1.5 ounce) boxes raisins, 1 cup mayonnaise, 1 teaspoon white sugar, 1 teaspoon seasoned salt	Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl., While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken., Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.	225 kcal	21 g	12 mg	1 g	3 g	2 g	196 mg	13 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Buffalo Chicken Pasta Salad	https://www.allrecipes.com/recipe/217969/buffalo-chicken-pasta-salad/	4.6	90.0	20.0	10.0	Pasta, bell peppers, onion, and grilled chicken are tossed in a spicy mayo, blue cheese and wing sauce dressing. This is a pasta salad for Buffalo wing lovers.	1 (16 ounce) package uncooked rotini pasta, 0.5 cup mayonnaise, 1 cup chunky blue cheese dressing, 0.5 cup buffalo wing sauce, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 pound frozen cooked chicken strips, defrosted and diced, 0.5 cup red bell pepper, diced, 0.5 cup green bell pepper, diced, 1 cup red onion, diced	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink., Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.	379 kcal	35 g	40 mg	2 g	14 g	4 g	1052 mg	3 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Soba Noodle Salad with Chicken and Sesame	https://www.allrecipes.com/recipe/245993/soba-noodle-salad-with-chicken-and-sesame/	4.7	27.0	20.0	7.0	This colorful soba noodle salad features a tangy sweet dressing, chicken, and a rainbow of vegetables for a clean yet hearty lunch or dinner.	2 tablespoons rice vinegar, 1 tablespoon vegetable oil, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 2 teaspoons minced fresh ginger root, 4 ounces buckwheat soba noodles, 2 teaspoons vegetable oil, 1 boneless skinless chicken breast, cut into thin bite-size strips, 1 teaspoon chopped garlic, salt and ground black pepper to taste, 1 rib celery, sliced, 1 carrot, sliced, 0.5 red bell pepper, chopped, 0.25 cup chopped fresh cilantro, 2 tablespoons chopped green onion, 1 tablespoon sesame seeds	Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined., Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute., Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more., Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.	340 kcal	38 g	23 mg	2 g	16 g	2 g	704 mg	7 g	15 g	0 g	3 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Cashew Salad	https://www.allrecipes.com/recipe/18445/chicken-cashew-salad/	4.7	25.0	15.0	10.0	This chicken cashew salad recipe is loaded with chicken, cashews, and crunchy veggies. Simple to make ahead for summer BBQ parties!	2 cups seashell pasta, 0.25 cup brown sugar, 1 cup creamy salad dressing (e.g. Miracle Whip), 2 teaspoons lemon juice, 1 tablespoon distilled white vinegar, 1 pinch salt, 2 cups chopped celery, 0.5 cup chopped green bell pepper, 1 onion, chopped, 3 boneless chicken breast halves, cooked and cut into bite-sized pieces, 1 cup cashew halves	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water., In a large bowl, combine brown sugar, salad dressing, lemon juice, vinegar, and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion, and chicken. Chill until ready to serve. Mix in cashews just before serving.	499 kcal	53 g	45 mg	3 g	21 g	4 g	545 mg	19 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Poppy Seed Chicken Pasta Salad	https://www.allrecipes.com/recipe/231105/poppy-seed-chicken-pasta-salad/	4.7	35.0	15.0	20.0	This light and elegant chicken pasta salad with poppy seed dressing, dried cranberries, celery, and almonds is ready in just over 30 minutes.	2 cups fusilli (spiral) pasta, 1.5 cups cubed cooked chicken, 6 tablespoons chopped onion, 0.25 cup dried cranberries, 0.25 cup chopped celery, 0.25 cup slivered almonds, 0.5 cup poppy seed salad dressing	Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, rinse in cold water, and drain again., Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl. Drizzle with poppy seed dressing and stir to coat.	253 kcal	25 g	22 mg	2 g	9 g	2 g	162 mg	9 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Caesar Pasta Salad	https://www.allrecipes.com/recipe/240471/chicken-caesar-pasta-salad/	4.3	155.0	20.0	15.0	This chicken Caesar pasta salad with bell peppers and hard-cooked eggs is easy to assemble and one of our favorite summer meals.	1 (16 ounce) box mini penne pasta, 1.5 pounds chopped cooked chicken, 0.5 cup diced green bell pepper, 0.33333334326744 cup grated Parmesan cheese, 0.33333334326744 cup chopped red onion, 2 large hard-boiled eggs, chopped, 0.5 (8 ounce) bottle creamy Caesar salad dressing, or to taste	Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water., Transfer pasta to a large bowl. Stir in chicken, bell pepper, Parmesan, onion, and eggs. Pour in salad dressing and toss to coat. Cover with plastic wrap and refrigerate until chilled and flavors have blended, at least 2 hours.	382 kcal	34 g	102 mg	2 g	26 g	4 g	210 mg	2 g	16 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Cold Chicken Macaroni Salad	https://www.allrecipes.com/recipe/279819/cold-chicken-macaroni-salad/	4.0	95.0	15.0	20.0	This cold chicken macaroni salad with boiled eggs is great for lunch, picnics, potlucks, and summer parties.	2 skinless, boneless chicken breasts, diced, 4 cups elbow macaroni, 4 large eggs, 1 cup mayonnaise, or more to taste, 4 teaspoons white sugar, 4 teaspoons white vinegar, 1 teaspoon onion salt, 1 teaspoon salt, 1 teaspoon prepared yellow mustard, 1 pinch ground black pepper to taste	Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces., While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water., At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes., Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs., Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.	469 kcal	43 g	120 mg	2 g	16 g	4 g	733 mg	4 g	26 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Company Chicken Pasta Salad with Grapes	https://www.allrecipes.com/recipe/16157/company-chicken-pasta-salad-with-grapes/	4.5	150.0	15.0	15.0	Fresh grapes add just the right sweet and juicy touch to the curry and cumin in this delicious chicken pasta salad.	2 cups small seashell pasta, 3.5 cups chopped poached chicken breast meat, 0.5 cup diced celery, 1 cup seedless green grapes, halved, salt to taste, 0.25 teaspoon ground white pepper, 0.33333298563957 cup mayonnaise, 0.5 teaspoon curry powder, 0.25 teaspoon ground cumin, 2 tablespoons rice vinegar, 1 tablespoon white sugar	Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain., In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve., In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture., Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.	482 kcal	42 g	79 mg	2 g	33 g	4 g	157 mg	10 g	20 g	0 g	5 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Spicy Rice Noodle Salad	https://www.allrecipes.com/recipe/229270/spicy-rice-noodle-salad/	4.3	50.0	20.0	30.0	Grilled chicken thighs top this main dish salad that showcases the spicy and sweet flavors of Thai food. Toss with fresh herbs, vegetables, and crunchy peanuts for a simple and light-tasting meal.	1 (6.75 ounce) package thin rice noodles, 3 cloves garlic, minced, 0.33333334326744 cup seasoned rice vinegar, 3 tablespoons fish sauce, 1 tablespoon Asian chili paste (sambal), or more to taste, 1 teaspoon brown sugar, 0.25 teaspoon salt, 4 green onions, chopped, 1 cup carrots, cut into thin matchsticks, 0.5 cup chopped fresh herbs (basil, mint, and cilantro), 0.5 cup chopped peanuts, 1 teaspoon sesame oil, 6 grilled boneless, skinless chicken thighs, 0.25 cup Fresno chile peppers, cut into rings	Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly., Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.	278 kcal	29 g	32 mg	3 g	13 g	3 g	727 mg	4 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Mandarin Chicken Pasta Salad	https://www.allrecipes.com/recipe/143555/mandarin-chicken-pasta-salad/	4.6	53.0	45.0	8.0	An easy pasta chicken salad showcases Asian flavors with mandarin oranges, fresh ginger, rice vinegar, and sesame oil.	1 teaspoon finely chopped, peeled fresh ginger, 0.33333334326744 cup rice vinegar, 0.25 cup orange juice, 0.25 cup vegetable oil, 1 teaspoon toasted sesame oil, 1 (1 ounce) package dry onion soup mix, 2 teaspoons white sugar, 1 clove garlic, pressed, 1 (8 ounce) package bow tie (farfalle) pasta, 0.5 cucumber - scored, halved lengthwise, seeded, and sliced, 0.5 cup diced red bell pepper, 0.5 cup coarsely chopped red onion, 2 diced Roma tomatoes, 1 carrot, shredded, 1 (6 ounce) bag fresh spinach, 1 (11 ounce) can mandarin orange segments, drained, 2 cups diced cooked chicken, 0.5 cup sliced almonds, toasted	To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed., Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl., To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.	425 kcal	45 g	35 mg	5 g	22 g	3 g	358 mg	11 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Macaroni Salad	https://www.allrecipes.com/recipe/12003/chicken-macaroni-salad/	4.4	240.0	10.0	20.0	Toss cooked macaroni with a simple mix of chicken, corn, peas, carrots, shredded lettuce, mayonnaise and dried basil for a colorfully delicious chilled salad.	2.5 pounds skinless, boneless chicken breast halves, 2 cups macaroni, 1 (15 ounce) can mixed vegetables, drained, 2 cups shredded lettuce, 3 cups mayonnaise, 0.25 tablespoon dried basil, salt and pepper to taste, 1 pinch garlic powder	In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat., In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water., Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste., Add drained elbow macaroni to chicken mixture. Toss to coat., Refrigerate for several hours before serving.	699 kcal	22 g	91 mg	3 g	31 g	8 g	545 mg	1 g	54 g	0 g	10 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Simple Ranch Chicken Macaroni Salad	https://www.allrecipes.com/recipe/66565/simple-ranch-chicken-macaroni-salad/	4.2	30.0	20.0	10.0	This is a simple to make recipe with Ranch dressing mix which gives it an extra kick.	1 cup uncooked elbow macaroni, 1 stalk celery, chopped, 1 (2.25 ounce) can chopped green olives, 0.25 cup mayonnaise, 0.25 cup sour cream, 2 tablespoons milk, 1 (10 ounce) can chicken chunks, drained, 1 (1 ounce) package dry Ranch-style dressing mix, 2 teaspoons paprika	Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry., In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.	393 kcal	26 g	56 mg	2 g	20 g	6 g	1318 mg	1 g	22 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Pool Party Pasta Salad	https://www.allrecipes.com/recipe/73920/pool-party-pasta-salad/	4.5	30.0	20.0	10.0	This Pasta salad is a nutritious and light summer meal or side dish. My 4 yr old loves the veggies in this. I regularly use up grilled leftovers (chicken and veggies) in this salad.	1 (16 ounce) package farfalle (bow tie) pasta, 1 cup broccoli florets, 8 ounces fresh asparagus spears, trimmed and chopped, 8 ounces diced cooked chicken breast meat, 1 (15 ounce) can kidney beans, drained, 1 (4 ounce) can sliced black olives, drained, 1 medium green bell pepper, seeded and diced, 0.5 pint cherry tomatoes, halved, 4 ounces crumbled feta cheese, 1 cup Italian salad dressing, or as needed, salt and pepper to taste	Bring a large pot of lightly salted water to a boil. Add pasta, and cook until tender, about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain, and run under cold water to cool., In a large serving bowl, stir together the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese and Italian dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.	151 kcal	19 g	11 mg	2 g	7 g	2 g	302 mg	2 g	6 g	0 g	24 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Florentine Salad with Orzo Pasta	https://www.allrecipes.com/recipe/232475/chicken-florentine-salad-with-orzo-pasta/	4.8	40.0	30.0	10.0	Grilled chicken and orzo are tossed with spinach and a homemade balsamic vinaigrette creating a chicken Florentine as a salad.	2 cups orzo pasta, 2 (10 ounce) packages baby spinach, 3 cups chopped grilled chicken, 2 roma tomatoes, diced, 0.5 cup pine nuts, 0.25 cup chopped sun-dried tomatoes, 2 tablespoons capers, or to taste, 1 cup balsamic vinegar, 0.33333334326744 cup olive oil, 0.25 cup white sugar, 2 tablespoons dried parsley, 2 teaspoons dried basil, 2 cloves garlic, pressed, 1 teaspoon dried oregano, 1 teaspoon salt, freshly ground black pepper to taste, 0.25 cup freshly grated Parmesan cheese, or to taste	Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water., Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl., Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.	488 kcal	54 g	42 mg	4 g	27 g	4 g	530 mg	14 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Caesar Pasta	https://www.allrecipes.com/recipe/23713/chicken-caesar-pasta/	4.3	50.0	30.0	20.0	Flavorful Caesar style sauce with chunks of chicken breast and penne pasta.	1 pound dry penne pasta, 1 tablespoon butter, 6 skinless, boneless chicken breast halves - cut into 1 inch cubes, 0.5 teaspoon ground black pepper, 0.25 teaspoon salt, 1 (8 ounce) bottle Caesar salad dressing, 0.25 cup red wine vinegar, 0.5 cup grated Parmesan cheese, 1 head romaine lettuce - rinsed, dried and shredded, 1 large tomato, chopped	Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain., Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat., In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.	465 kcal	48 g	63 mg	4 g	29 g	4 g	529 mg	2 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Cordon Bleu Salad	https://www.allrecipes.com/recipe/203900/cordon-bleu-salad/	4.3	105.0	30.0	15.0	Cooked chicken, cubed ham, cubed Swiss cheese, and broccoli are tossed with a honey-Dijon dressing in this hearty pasta salad.	1 (16 ounce) package farfalle (bow tie) pasta, 2 cups cubed cooked chicken, 2 cups cubed fully cooked ham, 2 cups cubed Swiss cheese, 1 cup broccoli florets, 0.25 cup honey, 1.5 cups mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons distilled white vinegar, 2 tablespoons chopped onion, 0.5 cup olive oil, 0.25 cup white sugar, 0.5 teaspoon garlic salt, 2 tablespoons chopped parsley, 0.25 cup grated Parmesan cheese	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink., Combine pasta, chicken, ham, Swiss cheese, and broccoli in a large bowl. Set aside. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar, and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta, reserving 1/2 cup of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.	965 kcal	61 g	93 mg	2 g	34 g	16 g	1006 mg	18 g	66 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Noodle Salad with Peanut-Ginger Dressing	https://www.allrecipes.com/recipe/100593/chicken-noodle-salad-with-peanut-ginger-dressing/	4.6	55.0	45.0	10.0	Asian flavors star in this chicken-linguine pasta salad that tosses julienned carrots, celery, green onions, and cilantro with a zesty ginger-peanut-garlic seasoned dressing.	0.33333334326744 cup smooth peanut butter, 0.25 cup soy sauce, 2 tablespoons unseasoned rice vinegar, 1 tablespoon Asian garlic-chili sauce, 1 tablespoon brown sugar, packed, 1 tablespoon finely chopped fresh ginger root, 0.125 teaspoon red pepper flakes, 3 tablespoons low-sodium chicken broth, salt and ground black pepper to taste, 1 (16 ounce) package uncooked linguine pasta, 3.5 cups cooked chicken, cut into strips, 1 cup julienne-sliced carrot, 6 green onions, chopped, 1 red bell pepper, seeded and cut into strips, 1 celery rib, thinly sliced, 0.5 cup fresh cilantro leaves, chopped, 0.5 cup chopped roasted peanuts, for garnish	To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water., Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl., Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.	461 kcal	52 g	46 mg	5 g	30 g	3 g	745 mg	7 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Cashew Chicken Pasta Salad	https://www.allrecipes.com/recipe/270866/cashew-chicken-pasta-salad/	4.3	510.0	15.0	15.0	Plan ahead of time to make this crowd-pleasing chicken pasta salad with added crunch from cashews and bell peppers.	3 cups uncooked tri-color rotini pasta, 4 cups cubed cooked chicken breast, 0.5 cup diced green bell pepper, 0.25 cup diced green onions, 1.5 cups mayonnaise (such as Hellman's®), 0.75 cup packed brown sugar, 1 tablespoon cider vinegar, 1.5 teaspoons lemon juice, 1.5 teaspoons salt, 2 cups salted cashew halves	Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water., Mix pasta with chicken, green pepper, and green onions in a large bowl., Mix mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well blended. Pour dressing over the pasta mixture and stir well to coat., Cover and refrigerate until flavors are combined and dressing is thickened, 8 hours to overnight. Stir in cashews just before serving, or no more than 2 hours ahead.	547 kcal	38 g	46 mg	2 g	19 g	6 g	628 mg	16 g	36 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Gluten-Free Chicken Pasta Salad	https://www.allrecipes.com/recipe/265787/gluten-free-chicken-pasta-salad/	NaN	65.0	20.0	15.0	This gluten-free pasta salad recipe is perfect if you have IBS and have to be careful with what food goes into your body.	1 (12 ounce) package gluten-free elbow pasta, 1 cup mayonnaise (such as Best Foods®), 2 tablespoons chipotle ranch dressing (such as Wish-Bone®), 2 (10 ounce) cans chicken breast, drained, 0.5 cup chopped green onions, 1 (4 ounce) can sliced mushrooms, drained, 1 (3.8 ounce) can sliced black olives, drained, 1 tablespoon celery seed, 1 tablespoon dill, 1 teaspoon onion powder, 1 teaspoon ground thyme, 1 pint grape tomatoes	Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl., Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.	518 kcal	39 g	55 mg	2 g	20 g	5 g	729 mg	1 g	32 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	NaN	https://www.allrecipes.com/gallery/pasta-salads-with-leftover-chicken/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Speedy Chicken, Feta, and Orzo Salad	https://www.allrecipes.com/recipe/266078/speedy-chicken-feta-and-orzo-salad/	3.0	30.0	15.0	15.0	Whip up this speedy orzo salad with chicken, cherry tomatoes, basil, and feta cheese for a simple weeknight dinner or workday lunch.	1.25 cups uncooked orzo pasta, 3 cups chopped grilled chicken breasts, 1 cup cherry tomatoes, halved, 0.25 cup chopped red onion, 2 tablespoons chopped fresh basil, 1 teaspoon chopped fresh oregano, 0.25 cup red wine vinegar, or more to taste, 2 tablespoons extra-virgin olive oil, or more to taste, 0.125 teaspoon kosher salt, 0.125 teaspoon cracked black pepper, 1 (2 ounce) can sliced black olives, or to taste, 2 ounces crumbled feta cheese	Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water., Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl., Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.	369 kcal	35 g	61 mg	2 g	27 g	4 g	275 mg	2 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Mom's Homestyle Barilla® Gluten Free Macaroni Salad	https://www.allrecipes.com/recipe/258007/moms-homestyle-barilla-gluten-free-macaroni-salad/	NaN	25.0	15.0	10.0	Nothing beats a good macaroni salad--except maybe one that's gluten free and with chunks of grilled chicken breast and chopped tomatoes.	1 (12 ounce) box Barilla® Gluten Free Elbows, 2 boneless, skinless chicken breast halves, salt and pepper to taste, 2 tablespoons olive oil, divided, 0.5 cup mayonnaise, 0.5 cup sour cream, 3 tablespoons red wine vinegar, 2 tablespoons sugar, 1 tablespoon celery seed, 0.5 cup diced celery, 3 large tomatoes, diced	Bring a large pot of water to a boil., Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil., Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces., Cook pasta according to package directions., In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste., Drain the pasta and toss with 1 tablespoon olive oil., Once the pasta has slightly cooled, toss with the sauce and vegetables., Top with grilled chicken & serve immediately - do not chill.	751 kcal	90 g	70 mg	3 g	29 g	7 g	200 mg	7 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Mediterranean Chicken and Orzo Salad In Red Pepper Cups	https://www.allrecipes.com/recipe/214679/mediterranean-chicken-and-orzo-salad-in-red-pepper-cups/	4.4	61.0	20.0	11.0	An orzo pasta salad with chicken, feta cheese, olives, and grape tomatoes is served in pretty red bell pepper cups and garnished with leaves of fresh oregano. It won a blue ribbon at the fair!	0.5 pound uncooked orzo pasta, 0.25 cup olive oil, 0.33333334326744 cup red wine vinegar, 1 teaspoon Dijon mustard, 0.75 teaspoon garlic powder, 0.75 teaspoon dried oregano, 0.75 teaspoon dried basil, 0.75 teaspoon onion powder, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 0.5 cup grape tomatoes, cut in half, 0.25 cup black olives, cut in half lengthwise, 2 ounces crumbled feta cheese, 1 grilled chicken breast half, diced, 2 red bell peppers, cut in half lengthwise and seeded, 4 sprigs fresh oregano	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator., In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.	462 kcal	52 g	31 mg	5 g	18 g	5 g	580 mg	4 g	20 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Curry Chicken Pasta Salad	https://www.allrecipes.com/recipe/232629/curry-chicken-pasta-salad/	4.2	215.0	15.0	20.0	Good for lunch or dinner, this warm-weather, curry-flavored pasta salad with chicken can be a complete meal when served over a bed of lettuce and a side of breadsticks.	5 chicken breast halves, 1 (8 ounce) package pasta shells, 1 cup reduced-calorie mayonnaise, 1 cup fat-free plain yogurt, 1 teaspoon curry powder, or more to taste, 0.5 (10 ounce) package frozen peas, thawed, 4 radishes, sliced, 2 green onions, sliced	Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely., Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain., Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine., Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.	405 kcal	38 g	55 mg	3 g	24 g	3 g	364 mg	8 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Zesty Cold Chicken Pasta Salad	https://www.allrecipes.com/recipe/257276/zesty-cold-chicken-pasta-salad/	4.0	23.0	10.0	13.0	This quick and easy pasta salad with canned chicken, cherry tomatoes, and a zesty lemon pepper dressing makes for a tasty cold lunch.	1 (8 ounce) package rotini pasta, 1 cup fat-free mayonnaise, 1 teaspoon lemon pepper seasoning, 0.5 teaspoon dried mustard, 24 cherry tomatoes, halved, 1 (15 ounce) can peas, drained, 2 (5 ounce) cans chicken packed in water, drained, 1 pinch paprika	Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water., Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.	447 kcal	69 g	44 mg	6 g	27 g	2 g	1102 mg	13 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Lemon Poppy Seed Chicken Pasta Salad	https://www.allrecipes.com/recipe/165256/lemon-poppy-seed-chicken-pasta-salad/	4.4	25.0	15.0	10.0	Penne pasta, cooked chicken breast, crunchy veggies, dried cranberries, and a creamy poppyseed dressing. Great to take along to picnics or potlucks.	1 (16 ounce) package penne pasta, 1.5 cups cubed cooked chicken, 2 stalks celery, chopped, 1 cup dried cranberries, 4 green onions, chopped, 1.5 cups creamy poppy seed salad dressing, 2 teaspoons lemon juice	Bring a large pot of lightly salted water to a boil over high heat. Add the penne pasta, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water until the pasta is cold; drain well., Place the drained penne pasta into a large mixing bowl, and stir in the chicken, celery, cranberries, and green onions. Pour in the salad dressing and lemon juice; stir until evenly mixed.	358 kcal	45 g	24 mg	2 g	10 g	2 g	231 mg	14 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Creamy Tortellini Salad with Chicken, Bacon, and Ranch Dressing	https://www.allrecipes.com/recipe/283620/creamy-tortellini-salad-with-chicken-bacon-and-ranch-dressing/	5.0	50.0	10.0	10.0	This pasta salad was created as a nod to a chicken-bacon-ranch pizza and delivers an incredible combination of savory flavors in every bite.	1 (9 ounce) package refrigerated cheese tortellini, 0.25 cup ranch dressing, 1 tablespoon milk, 8 ounces cubed, cooked chicken, 2.5 ounces fresh mozzarella, diced, 0.33333334326744 cup chopped cooked bacon, 2 tablespoons chopped green onions, 1 tablespoon chopped fresh flat-leaf parsley, salt and freshly ground black pepper to taste (optional)	Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Run tortellini under cold water and drain. Store in the refrigerator until chilled, at least 30 minutes., Stir ranch dressing and milk together in a large bowl. Add chilled pasta, cooked chicken, mozzarella, bacon, green onions, and parsley., Toss to combine. Season with salt and pepper if desired.	528 kcal	32 g	105 mg	2 g	33 g	10 g	881 mg	3 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Asian Chicken Pasta Salad	https://www.allrecipes.com/recipe/18365/asian-chicken-pasta-salad/	4.3	45.0	15.0	30.0	Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.	8 ounces rotelle pasta, 5 boneless chicken breast halves, cooked and cut into bite-sized pieces, 5 tablespoons vegetable oil, 1 teaspoon salt, divided, 2 carrots, sliced diagonally, 0.5 pound fresh mushrooms, quartered, 0.5 head broccoli, cut into florets, 0.5 head cauliflower, broken into small florets, 0.25 cup water, 1 bunch green onions, chopped, 2 tablespoons soy sauce, 3 tablespoons sesame oil	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken., In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl., Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken., Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.	449 kcal	38 g	52 mg	5 g	28 g	4 g	863 mg	4 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Kara's Summer Salad	https://www.allrecipes.com/recipe/221135/karas-summer-salad/	4.6	55.0	15.0	10.0	Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.	1 (12 ounce) package elbow macaroni, 0.5 (1 pound) package shelled edamame, or more to taste, 0.25 cup mayonnaise, or more if needed, 0.25 teaspoon celery seed, 0.25 teaspoon paprika, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 1 (12 ounce) can premium canned chicken, minced, 3 hard-cooked eggs, chopped, 2 tablespoons sunflower seed kernels, or to taste, 0.25 cup shredded Cheddar cheese, 0.25 cup chopped green onions	Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain., Bring a large pot of lightly salted water to a boil. Cook edamame in boiling water for 10 minutes; drain. Rinse with cold water; drain., Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl., Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat., Chill in refrigerator until cold, 30 to 60 minutes.	483 kcal	47 g	150 mg	4 g	29 g	5 g	504 mg	2 g	20 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Sesame Chicken Pasta Salad	https://www.allrecipes.com/recipe/85531/sesame-chicken-pasta-salad/	4.2	30.0	20.0	10.0	The perfect picnic pasta salad! Chopped chicken combines with toasted sesame seeds, spinach and green onions, all marinated in a sweet and tangy soy and vinegar-based dressing.	1 (12 ounce) package radiatore pasta, 0.25 cup sesame seeds, 0.25 cup salad oil, 0.75 cup soy sauce, 0.5 cup white wine vinegar, 3.5 tablespoons sugar, 2 cups cubed, cooked chicken, 0.5 cup chopped fresh parsley, 0.5 cup coarsely chopped green onion, 4 cups torn fresh spinach leaves	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain., Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside., In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours., Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.	475 kcal	54 g	36 mg	4 g	23 g	4 g	1871 mg	10 g	19 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Vietnamese Noodle Salad with Lemongrass Chicken	https://www.allrecipes.com/recipe/271117/vietnamese-noodle-salad-with-lemongrass-chicken/	5.0	255.0	20.0	10.0	This Vietnamese rice noodle salad is full of fresh and bold flavors from the additions of lemongrass chicken and a sweet, zesty sauce.	4 small skinless, boneless chicken breast halves, 3 red chile peppers, stemmed, 3 cloves garlic, 2 stalks lemongrass, white parts only, finely sliced, 4 tablespoons olive oil, 2 tablespoons fish sauce, 2 teaspoons sesame oil, 2 teaspoons white sugar, 1 teaspoon flaked sea salt, 2 tablespoons white sugar, 1 medium lemon, juiced, 4 tablespoons water, or more as needed, 2 tablespoons fish sauce, 1 clove garlic, finely chopped, 1 red chile pepper, finely chopped, 1 (8 ounce) package vermicelli rice noodles, 0.5 cup baby lettuce, or to taste, 0.5 cup julienned cucumber, or to taste, 0.5 cup finely shredded carrot, or to taste, 1 tablespoon finely chopped fresh cilantro, or to taste, 1 tablespoon finely chopped fresh mint, or to taste	Place chicken into a large zip-top freezer bag., Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight., Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature., Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife., Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed., Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes., Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.	517 kcal	67 g	48 mg	3 g	22 g	3 g	1691 mg	12 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Zesty Feta and Shrimp Summer Pasta Salad	https://www.allrecipes.com/recipe/71557/zesty-feta-and-shrimp-summer-pasta-salad/	4.5	60.0	15.0	35.0	Chicken, shrimp, and summer vegetables are tossed with cooked pasta in this hearty, crowd-pleasing salad.	2 skinless, boneless chicken breast halves, 1 (16 ounce) package uncooked farfalle (bow tie) pasta, 0.5 pound frozen cooked cocktail shrimp, 1 (2.25 ounce) can diced black olives, drained, 1 pint cherry tomatoes, 0.5 cup baby carrots, chopped, 1 cucumber, diced, 0.5 cup balsamic vinegar, 1 (6 ounce) package feta cheese, crumbled, salt-free seasoning blend to taste	Preheat oven to 350 degrees F (175 degrees C)., Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces., Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature., In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.	371 kcal	50 g	91 mg	4 g	24 g	4 g	397 mg	5 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken and Bacon Pasta Salad with Maille® Dijon Originale Mustard	https://www.allrecipes.com/recipe/229529/chicken-and-bacon-pasta-salad-with-maille-dijon-originale-mustard/	3.3	0.0	NaN	NaN	This hearty pasta salad combines chicken, bacon and onions, with Dijon mustard and olive oil for a flavorful side dish or picnic-ready main course.	2 skinless chicken breast fillets, 1 tablespoon sunflower oil, Salt and freshly ground black pepper, 6 slices thin sliced bacon, rinded and chopped, 8 ounces fusilli (or other ridged pasta shape), Olive oil for drizzling, 8 onions, trimmed and sliced on the slant, 3 tablespoons Maille® Dijon Originale mustard, 1 tablespoon finely chopped flat parsley	Heat griddle to smoking. Rub chicken breasts with oil and season with salt and pepper. Place on griddle and cook on both sides until chicken is cooked through., At the same time, fry bacon pieces in a non-stick pan. Drain on paper towel. Cook pasta in lightly salted boiling water until just al dente. Drain and drizzle with olive oil., Transfer all to a large bowl with sliced onions and mix Maille® Dijon Originale mustard into salad., Season. Toss lightly. Serve in bowls sprinkled with parsley.	610 kcal	86 g	50 mg	10 g	30 g	4 g	646 mg	21 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Tasty Cabbage Salad	https://www.allrecipes.com/recipe/17276/tasty-cabbage-salad/	3.9	10.0	10.0	NaN	Ramen noodles, lots of shredded cabbage and chunks of chicken stirred into a sweetened vinegar and oil dressing. Chill and serve to six.	1 cup vegetable oil, 6 tablespoons distilled white vinegar, 2 teaspoons salt, 1 teaspoon ground black pepper, 2 teaspoons monosodium glutamate (MSG), 4 teaspoons white sugar, 2 (16 ounce) packages shredded coleslaw mix, 1 (10 ounce) can chicken chunks, drained, 2 (3 ounce) packages ramen noodles, crushed	In a medium bowl, whisk together the oil, vinegar, salt, pepper, monosodium glutamate and sugar., In a large bowl, combine the coleslaw, chicken and noodles. Add dressing, and mix together well. Refrigerate until chilled and serve.	552 kcal	24 g	41 mg	3 g	13 g	7 g	1309 mg	3 g	45 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Pasta Salad with Curry Chicken, Fruit, and Yogurt	https://www.allrecipes.com/recipe/275864/pasta-salad-with-curry-chicken-fruit-and-yogurt/	NaN	30.0	15.0	15.0	This easy pasta salad with chicken, fruit, and yogurt makes a nice lunch offering, but leave the chicken out and it becomes a super side dish for summer barbecues or picnics.	6 ounces rotini pasta, 1 tablespoon olive oil, 0.25 cup chopped scallion greens, 1 clove garlic, crushed, 2 skinless, boneless chicken breasts, cut into 1/2-inch cubes, salt and ground black pepper to taste, 0.5 Red Delicious apple, diced, 0.5 cup white seedless grapes, halved, 0.33333334326744 cup raisins, 0.25 cup sweetened dried cranberries (such as Craisins®), 0.25 cup slivered almonds, 1.5 cups fat-free vanilla yogurt, 2 teaspoons curry powder	Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and place in a large bowl., While the pasta is cooking, heat oil in a skillet over medium heat. Add scallion greens and garlic; saute for 1 minutes. Add chicken, salt, and pepper; cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. Add chicken to the bowl with the pasta. Mix in apple, grapes raisins, sweetened dried cranberries, and almonds., Combine yogurt and curry powder in a small bowl; pour over pasta mixture and toss to combine.	477 kcal	73 g	36 mg	4 g	25 g	2 g	139 mg	37 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Rosemary Chicken Couscous Salad	https://www.allrecipes.com/recipe/141991/rosemary-chicken-couscous-salad/	4.6	45.0	35.0	10.0	Assemble this light, refreshing pasta salad in minutes!	2 cups chicken broth, 1 (10 ounce) box couscous, 0.75 cup olive oil, 0.25 cup fresh lemon juice, 2 tablespoons white balsamic vinegar, 0.25 cup chopped fresh rosemary leaves, salt and ground black pepper to taste, 2 large cooked skinless, boneless chicken breast halves, cut into bite-size pieces, 1 cup chopped English cucumber, 0.5 cup chopped sun-dried tomatoes, 0.5 cup chopped pitted kalamata olives, 0.5 cup crumbled feta cheese, 0.33333334326744 cup chopped fresh Italian parsley, salt and ground black pepper to taste	Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes., Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper., Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.	646 kcal	44 g	68 mg	3 g	30 g	8 g	911 mg	4 g	39 g	0 g	6 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Little Nancy's Pasta Salad with Fruit and Chicken	https://www.allrecipes.com/recipe/275862/little-nancys-pasta-salad-with-fruit-and-chicken/	NaN	50.0	20.0	15.0	This easy chicken pasta salad recipe with fruit delivers a delightful blend of interesting tastes, including nuts, grapes, and oranges.	1 pound uncooked tri-color rotini pasta, 1 pound cooked chicken, diced, 1 pound seedless red grapes, halved, 2 stalks celery, thinly sliced horizontally, 2 (8 ounce) cans mandarin oranges, drained and liquid reserved, 1 (8 ounce) can water chestnuts, drained and sliced, 1 cup chopped cashews, 1 sprig fresh mint leaves, chopped, or to taste, 1 pinch cinnamon, or to taste, 2 (8 ounce) containers mandarin orange-flavored whipped yogurt, 1 cup mayonnaise, 1 tablespoon chicken bouillon granules	Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain., Combine cooked pasta, chicken, grapes, celery, oranges, water chestnuts, cashews, mint leaves, and cinnamon in a large bowl., Mix yogurt, mayonnaise, and chicken bouillon for dressing together in a bowl until well blended. Pour dressing over pasta salad and toss lightly until all ingredients are coated. Refrigerate at least 15 minutes.	638 kcal	56 g	59 mg	3 g	24 g	7 g	474 mg	29 g	37 g	0 g	8 servings	NaN	NaN
Africa	NaN	Chicken Pasta Salad	Chicken Caesar Salad with Gemelli Pasta	https://www.allrecipes.com/recipe/286103/chicken-caesar-salad-with-gemelli-pasta/	NaN	30.0	15.0	15.0	Made with corkscrew-shaped gemelli pasta, this chicken Caesar salad is ready to serve alongside a chunk of French bread in just 30 minutes.	2 cups gemelli pasta, 3 cups chopped roasted chicken, 2 cups thinly sliced romaine lettuce, 1.5 cups cherry tomatoes, halved, 0.5 cup sliced green onions, 0.5 cup thinly sliced fresh basil, 0.25 cup chopped fresh parsley, 1 (4 ounce) package crumbled feta cheese, 1 clove garlic, minced, 0.33333334326744 cup Caesar salad dressing	Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large salad bowl., Add chicken, romaine lettuce, cherry tomatoes, green onions, basil, parsley, feta, and garlic; stir to combine., Add Caesar dressing just before serving.	365 kcal	31 g	81 mg	2 g	31 g	5 g	409 mg	3 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	Beef Salad	Taco Salad with Lime Vinegar Dressing	https://www.allrecipes.com/recipe/241982/taco-salad-with-lime-vinegar-dressing/	4.7	30.0	20.0	10.0	Lean ground beef, romaine lettuce, avocado, and plenty of vegetables are served with a fresh lime dressing in this healthy taco salad recipe.	1 pound lean ground beef, 0.75 cup water, 1 (1 ounce) packet taco seasoning mix, 1 head romaine lettuce, chopped, 1 (15 ounce) can kidney beans, rinsed and drained, 1 (10 ounce) basket grape tomatoes, chopped, 1 avocado, pitted and sliced, 0.5 cup chopped carrots, or to taste, 0.5 cup chopped green bell pepper, or to taste, 0.5 cup chopped celery, or to taste, 0.25 cup shredded Cheddar cheese, or to taste, 0.25 cup lime juice, 3 tablespoons honey, 2 tablespoons champagne vinegar, 2 tablespoons chopped fresh cilantro, or to taste, 2 tablespoons Dijon mustard, 3 cloves garlic, minced, salt and ground black pepper to taste	Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes., Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef., Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.	554 kcal	52 g	76 mg	14 g	31 g	9 g	1120 mg	17 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Steak Salad	https://www.allrecipes.com/recipe/24621/steak-salad/	4.5	45.0	30.0	15.0	Seared sirloin and a light vinaigrette top this crunchy, refreshing salad of romaine with tomatoes, peppers, red onion, green olives and blue cheese.	1.75 pounds beef sirloin steak, 0.33333334326744 cup olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 clove garlic, minced, 0.5 teaspoon salt, 0.125 teaspoon ground black pepper, 1 teaspoon Worcestershire sauce, 0.75 cup crumbled blue cheese, 8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces, 2 tomatoes, sliced, 1 small green bell pepper, sliced, 1 carrot, sliced, 0.5 cup sliced red onion, 0.25 cup sliced pimento-stuffed green olives	Preheat grill for high heat., Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces., In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator., Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!	496 kcal	10 g	100 mg	3 g	33 g	12 g	836 mg	4 g	36 g	0 g	5 servings	NaN	NaN
Africa	NaN	Beef Salad	Oven-Baked Beef Tagliata	https://www.allrecipes.com/recipe/275347/oven-baked-beef-tagliata/	5.0	50.0	20.0	20.0	This Italian sliced steak is baked in the oven in a cast-iron skillet. Serve over an arugula salad and top with shaved Parmesan.	3 large cloves garlic, minced, 2 teaspoons finely chopped fresh rosemary, 1 teaspoon chopped fresh oregano, 1 tablespoon sea salt, divided, 2 teaspoons ground black pepper, divided, 2 (1 1/2) pounds sirloin steaks, about 1 1/2-inches thick, 1 tablespoon extra-virgin olive oil, 6 cups loosely packed arugula, 2 teaspoons extra virgin olive oil, 1 teaspoon lemon juice, 0.25 lemon, sliced, 2 ounces Parmesan cheese, shaved	Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C)., Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks., Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total., Transfer steak to a cutting board and let rest for 10 minutes; then slice., Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.	333 kcal	3 g	86 mg	1 g	46 g	5 g	1117 mg	1 g	15 g	0 g	6 servings	NaN	NaN
Africa	NaN	Beef Salad	Beef Salad Sandwich Filling	https://www.allrecipes.com/recipe/230314/beef-salad-sandwich-filling/	4.5	15.0	15.0	NaN	Use leftover cooked beef plus a few other things to mix up a tasty sandwich filling to serve on bread or in pita pockets.	1 cup chopped cooked beef, 2 stalks celery, chopped, 1 carrot, diced, 0.25 cup chopped onion, 3 tablespoons mayonnaise, 0.25 teaspoon salt, 0.125 teaspoon ground black pepper, 0.125 teaspoon garlic powder	Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.	228 kcal	3 g	46 mg	1 g	13 g	5 g	261 mg	2 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Grilled Steak Salad with Sesame Dressing	https://www.allrecipes.com/recipe/222718/grilled-steak-salad-with-asian-dressing/	4.5	105.0	30.0	15.0	In this Asian-inspired steak salad, seasoned rib-eye is grilled, sliced, and served over a colorful salad with sesame-rice vinegar dressing.	1 (12 ounce) rib eye steak, 1 tablespoon soy sauce, 1 teaspoon Montreal steak seasoning, or to taste, 0.5 lemon, juiced, 2 tablespoons rice vinegar, 2 tablespoons olive oil, 2 tablespoons white sugar, 0.5 teaspoon sesame oil, 0.25 teaspoon garlic powder, 2 pinches red pepper flakes, 10 leaves romaine lettuce, torn into bite-size pieces, 0.5 large English cucumber, cubed, 1 avocado - peeled, pitted, and diced, 1 tomato, cut into wedges, 1 carrot, grated, 4 thin slices red onion, 3 tablespoons toasted sesame seeds	Season both sides of rib-eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips., Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.	704 kcal	39 g	61 mg	12 g	26 g	12 g	1001 mg	20 g	53 g	0 g	2 servings	NaN	NaN
Africa	NaN	Beef Salad	Cilantro Lime Steak Salad	https://www.allrecipes.com/recipe/263064/cilantro-lime-steak-salad/	4.8	40.0	20.0	10.0	This cilantro-lime steak salad pairs tender, broiled steak slices with a mixed vegetable salad, all drizzled with an herby, citrus dressing.	1 clove garlic, 2 teaspoons seeded and minced jalapeno pepper, 0.75 teaspoon minced fresh ginger, 0.33333334326744 cup lime juice, 0.25 cup packed cilantro leaves, 2 tablespoons honey, 2 teaspoons balsamic vinegar, 0.5 teaspoon salt, or to taste, 0.33333334326744 cup extra-virgin olive oil, 1 pound flat iron steak, salt and ground black pepper to taste, 1 cup corn kernels, 1 cup chopped yellow bell pepper, 0.5 cup thinly sliced red onion, 1 plum tomato, diced, 0.5 jalapeno pepper, thinly sliced, 8 cups torn romaine lettuce, 0.5 cup crumbled feta cheese, 1 cup tortilla chips, or to taste	Make the dressing: Pulse garlic, jalapeño, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic vinegar, and salt; pulse to blend. Turn the blender on; pour in oil in a slow, steady stream. Blend until dressing is smooth., Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil., Make the salad: Season steak with salt and black pepper, then transfer to the prepared baking sheet., Broil in the preheated oven until an instant-read thermometer inserted into the center registers 135 degrees F (57 degrees C) for medium-rare, 3 to 4 minutes per side., While the steak is cooking, stir together corn, bell pepper, onion, tomato, and jalapeño in a bowl., Remove steak from the oven and let rest for 10 minutes. Thinly slice steak against the grain., Divide lettuce among 4 plates. Drizzle dressing over top, then top with steak slices and corn mixture. Sprinkle with feta and serve with tortilla chips.	575 kcal	32 g	94 mg	5 g	30 g	11 g	775 mg	15 g	38 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	NaN	https://www.allrecipes.com/gallery/steak-salad-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Beef Salad	Caprese Salad with Grilled Flank Steak	https://www.allrecipes.com/recipe/232209/caprese-salad-with-grilled-flank-steak/	4.7	35.0	20.0	10.0	Grilled, marinated flank steak tops a Caprese salad for delicious main course meal that's perfect for summer.	2 medium tomatoes, diced, 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes, 0.25 cup coarsely chopped fresh basil, 2 cloves garlic, minced, divided, 41 tablespoons olive oil, divided, 1 pound flank steak, salt and ground black pepper to taste, 1 (6.5 ounce) bag butter lettuce mix, 2 tablespoons balsamic vinegar, or to taste	Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak., When the grill is preheated, cook steak to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain., Divide lettuce onto 4 serving plates. Drizzle 1 1/2 teaspoons each balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.	321 kcal	6 g	50 mg	1 g	20 g	8 g	115 mg	4 g	24 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Greek Flank Steak and Veggie Salad	https://www.allrecipes.com/recipe/256017/greek-flank-steak-and-veggie-salad/	4.6	176.0	25.0	21.0	Tomatoes, cucumbers, and onions roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.	2 pounds flank steak, 6 tablespoons extra-virgin olive oil, 0.25 cup fresh lemon juice, 2 tablespoons Worcestershire sauce, 4 cloves garlic, minced, 2 teaspoons ground oregano, 1 teaspoon kosher salt, 0.25 teaspoon black pepper, 1 (15 ounce) can chickpeas, drained and rinsed, 1.5 cups cherry tomatoes, halved, 1 English cucumber, chopped, 1 red onion, chopped, 8 cups chopped romaine lettuce, 1 cup crumbled feta cheese, 0.25 cup chopped fresh parsley	Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours., Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray., Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer., Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes., Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade., Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side., Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.	463 kcal	22 g	70 mg	5 g	26 g	10 g	853 mg	4 g	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Beef Salad	Steak Fajita Salad	https://www.allrecipes.com/recipe/217307/steak-fajita-salad/	4.7	35.0	35.0	NaN	Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.	8 ounces beef steak, cut into thin strips, 2 teaspoons dry fajita seasoning, 1 tablespoon vegetable oil, 0.5 cup sliced red or green bell peppers, 0.33333334326744 cup sliced onion, 1 (11 ounce) package DOLE® Just Lettuce, 1 medium tomato, diced, 0.25 cup drained canned black beans, 0.25 cup sliced black olives, 0.25 cup shredded Cheddar cheese, Southwest Fiesta Dressing (recipe below)	Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes., Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp., Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	2 servings	NaN	NaN
Africa	NaN	Beef Salad	Big Mac Salad	https://www.allrecipes.com/recipe/8372597/big-mac-salad/	4.0	30.0	20.0	10.0	Enjoy all the flavors of a Big Mac in salad form with this easy recipe that features a zesty dressing, croutons, ground beef, and American cheese.	1 head lettuce, torn, 1 large tomato, sliced, 1 large onion, sliced, 0.5 cup dill pickle slices, 2 tablespoons butter, melted, 0.5 round loaf sourdough bread, cubed, 0.25 cup olive oil, 0.25 cup pickle juice, 1 teaspoon mustard, 1 teaspoon ketchup, 1 teaspoon grill seasoning, 1 pound ground beef, 1 teaspoon grill seasoning, 2 cups shredded American cheese	Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside, Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes., Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside., Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted., Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.	762 kcal	30 g	143 mg	3 g	37 g	26 g	2235 mg	NaN	55 g	0 g	6 servings	NaN	NaN
Africa	NaN	Beef Salad	Authentic Thai Steak Salad	https://www.allrecipes.com/recipe/233938/authentic-thai-steak-salad/	4.4	25.0	15.0	10.0	Grilled flank steak is served on a bed of romaine lettuce with fresh mint, cilantro, and Thai basil and tossed in a flavorful lime juice dressing in this authentic Thai steak salad.	0.5 teaspoon ground black pepper, 0.25 teaspoon kosher salt, 1 (1 1/2-pound) flank steak, 0.25 cup fresh lime juice, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon fish sauce, 2 teaspoons minced garlic, 1 teaspoon chile-garlic sauce (such as Sriracha®), 2 heads romaine lettuce, 0.33333334326744 cup fresh mint leaves, 0.33333334326744 cup fresh cilantro leaves, 0.33333334326744 cup fresh Thai basil leaves	Preheat an outdoor grill for medium-high heat and lightly oil the grate. Sprinkle pepper and salt onto flank steak., Cook steak on preheated grill until desired doneness is reached, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C)., Whisk lime juice, soy sauce, brown sugar, fish sauce, garlic, and chile-garlic sauce together in a bowl., Mix romaine lettuce, mint, cilantro, and basil together in a bowl; spoon about 6 tablespoons lime juice mixture over romaine mixture. Toss to coat., Cut steak into strips and place strips into remaining lime juice mixture; let sit for steak to marinate, 1 to 2 minutes. Place steak on romaine mixture.	132 kcal	8 g	27 mg	3 g	16 g	2 g	640 mg	4 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Beef Salad	Just Like A Mac Attack Salad	https://www.allrecipes.com/recipe/256552/just-like-a-mac-attack-salad/	5.0	60.0	20.0	10.0	You'll find everything but the bread in this salad makeover of a Big Mac® made with chopped hamburger, Cheddar cheese, pickles, and onions.	0.5 cup mayonnaise, 4 teaspoons sweet pickle relish, 1 tablespoon ketchup, 1 tablespoon minced white onion, 2 teaspoons olive oil, 2 teaspoons white sugar, 1 teaspoon white vinegar, 0.125 teaspoon lemon juice, 0.125 teaspoon dry mustard, 0.125 teaspoon ground paprika, 0.125 teaspoon salt, 0.125 teaspoon ground black pepper, 6 frozen hamburger patties, 8 cups salad greens, 0.5 cup shredded Cheddar cheese, 0.25 cup diced onion, 0.25 cup chopped dill pickle chips	Mix mayonnaise, pickle relish, ketchup, minced onion, olive oil, sugar, vinegar, lemon juice, dry mustard, paprika, salt, and pepper in a bowl to make sauce. Refrigerate until flavors combine, at least 30 minutes., Preheat a large grill pan over medium heat. Cook hamburger patties, turning occasionally, until browned, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Chop patties into bite-sized pieces., Toss chopped hamburger patties, salad greens, Cheddar cheese, diced onion, and pickle chips in a large bowl. Top with sauce before serving.	344 kcal	8 g	62 mg	2 g	16 g	8 g	397 mg	4 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Beef Salad	Tex-Mex Beef Bowl with Avocado Cilantro Dressing	https://www.allrecipes.com/recipe/256742/tex-mex-beef-bowl-with-avocado-cilantro-dressing/	4.5	48.0	30.0	8.0	Flank steak is mixed with black beans, tortilla chips, and lettuce and topped with avocado cilantro dressing, creating a flavorful beef bowl.	0.5 teaspoon garlic powder, 0.5 teaspoon chili powder, 0.5 teaspoon kosher salt, 0.25 teaspoon sweet paprika, 0.25 teaspoon ground cumin, 0.5 pound flank steak, 1 cup cooked white rice, 1 cup halved cherry tomatoes, 1 cup chopped romaine lettuce, 1 cup tortilla chips, 0.5 cup canned black beans, 1 jalapeno pepper, thinly sliced, 1 lime, cut into wedges, 0.25 cup crumbled cotija cheese, 1 tablespoon chopped fresh cilantro, 2 avocados, peeled and pitted, 1 cup water, 0.5 cup chopped fresh cilantro, 2 tablespoons sour cream, 1 lime, juiced, 1 clove garlic, 1 pinch salt	Preheat a grill pan or skillet over medium-high heat until just barely smoking., Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak., Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain., Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro., Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.	789 kcal	73 g	49 mg	23 g	31 g	12 g	1106 mg	4 g	46 g	0 g	2 servings	NaN	NaN
Africa	NaN	Beef Salad	Steak and Spinach Salad	https://www.allrecipes.com/recipe/23992/steak-and-spinach-salad/	4.5	15.0	5.0	10.0	Sizzling sliced of steak top a bed of fresh spinach sprinkled with dried cranberries and walnuts and crowned with fresh tomato slices.	6 cups fresh spinach, rinsed and dried, 0.5 cup dried cranberries, 0.5 cup walnut halves, 1 tomato, sliced, 1 pound top round steak, thinly sliced, 1 pinch salt, 1 pinch ground black pepper	Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside., In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked., Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!	620 kcal	34 g	121 mg	6 g	53 g	7 g	135 mg	22 g	32 g	0 g	2 servings	NaN	NaN
Africa	NaN	Beef Salad	Steak 'n' Fries Salad	https://www.allrecipes.com/recipe/242214/steak-n-fries-salad/	4.3	70.0	20.0	20.0	A salad of romaine lettuce, cucumber, and hard-cooked egg slices serves as a bed for French fries and steak in this unique salad recipe.	1.5 pounds sirloin steak, 2 tablespoons vegetable oil, salt and ground black pepper to taste, cooking spray, 1 (16 ounce) package frozen seasoned french-fried potatoes, 13 ounces romaine lettuce, torn, 1 cucumber, sliced, 2 hard-boiled eggs, peeled and sliced, 1.5 cups croutons, 1 cup shredded mozzarella cheese	Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray., Spread French fries onto the prepared baking sheet., Bake French fries in the preheated oven until slightly browned, about 15 minutes., While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board., Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture., Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.	621 kcal	43 g	198 mg	5 g	45 g	10 g	765 mg	3 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Beef Tip Salad Topping	https://www.allrecipes.com/recipe/26590/beef-tip-salad-topping/	4.4	30.0	10.0	20.0	Beef stew meat is sauteed in olive oil and soy sauce along with onion and green pepper. Use it for topping a green salad or serve with a baked potato and bread.	0.5 cup olive oil, 1 tablespoon soy sauce, 1 onion, sliced, 1 green bell pepper, seeded and thinly sliced, 1 pound beef stew meat, cut into 1/2 inch pieces	Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.	607 kcal	5 g	100 mg	1 g	30 g	13 g	298 mg	2 g	52 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Grilled Sirloin Salad with Sesame-Ginger Dressing	https://www.allrecipes.com/recipe/244936/grilled-sirloin-salad-with-sesame-ginger-dressing/	4.6	28.0	20.0	8.0	Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.	2 tablespoons reduced-sodium soy sauce, 2 tablespoons balsamic vinegar, 2 teaspoons brown sugar, 2 teaspoons toasted sesame oil, 1 clove garlic, minced, 1 teaspoon chopped fresh ginger, 2 teaspoons black peppercorns, crushed, 1 (12 ounce) sirloin steak, trimmed, 0.125 teaspoon salt, 16 scallions, white part only, 1 red bell pepper, halved lengthwise and seeded, 1 cup curly endive (frisee), 1 cup chopped radicchio	Preheat an outdoor grill for high heat and lightly oil the grate., Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth., Press peppercorns into both sides of steak and season with salt., Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips., Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.	184 kcal	12 g	37 mg	3 g	17 g	2 g	389 mg	6 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette	https://www.allrecipes.com/recipe/228985/grilled-peppercorn-steak-and-caramelized-pecan-salad-with-cabernet-cherry-vinaigrette/	4.9	130.0	30.0	40.0	A company-worthy salad of warm grilled steak on baby greens with pecans and a wine dressing will make your guests 'ooh' and 'ah.' Marinate the steak and make the dressing and candied pecans ahead of time so assembling the salad will be a snap. You can use old, turned wine for the dressing.	1 tablespoon olive oil, 1 tablespoon grainy brown mustard, 1 tablespoon minced fresh garlic, 1 teaspoon salt, 2 teaspoons cracked black pepper, 2 tablespoons port wine, 1 pound beef top sirloin, trimmed of excess fat and cut into 4 portions, 2 cups Cabernet Sauvignon wine, 0.5 cup dried cherries, 1 teaspoon white sugar, 0.25 teaspoon salt, 0.5 cup extra-virgin olive oil, 1 cup pecan pieces, 1 tablespoon water, 1 tablespoon white sugar, 0.25 teaspoon salt, 7 ounces mesclun salad greens with spinach and/or arugula, 1 carrot, peeled and shaved, 4 radishes, thinly shaved	Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary)., Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool., Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan., Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan., Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool., Preheat an outdoor grill for very high heat and lightly oil the grate., Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices., To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.	800 kcal	28 g	49 mg	5 g	24 g	9 g	996 mg	16 g	56 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad	https://www.allrecipes.com/recipe/255569/gabes-coffee-crusted-hanger-steak-with-apple-fennel-and-herb-salad/	4.3	44.0	30.0	9.0	Coffee-crusted hanger steak is roasted in a Panasonic CIO and served over shaved fennel, apples, and herbs in this flavor-packed salad.	1 tablespoon fennel seeds, 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 0.25 cup finely ground dark roast coffee beans, 0.25 cup ground ancho chile pepper, 0.25 cup brown sugar, 2.5 tablespoons kosher salt, 2 tablespoons hot smoked paprika, 2 teaspoons ground black pepper, 2 teaspoons red pepper flakes, 1 pound hanger steak, salt to taste, 1 teaspoon olive oil, 4 shallots, halved, 3 cloves garlic, smashed, 3 sprigs fresh thyme, 1 tablespoon butter, cut in small pieces, 1 lemon, zested and juiced, 1 tablespoon olive oil, 2 teaspoons honey, salt and ground black pepper to taste, 1 bulb fennel, halved, 0.5 lemon, juiced, 0.5 apple, cut into matchstick-size pieces, 1 tablespoon fresh mint leaves, or to taste, 1 tablespoon fresh parsley leaves, or to taste, 1 tablespoon fresh cilantro leaves, or to taste, 0.25 cup pomegranate seeds, 2 tablespoons chopped hazelnuts	Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture., Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak., Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices., Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed., Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.	413 kcal	54 g	33 mg	12 g	21 g	5 g	3782 mg	23 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Thai Beef Salad	https://www.allrecipes.com/recipe/19607/thai-beef-salad/	4.7	225.0	30.0	15.0	In this tasty Thai beef salad recipe, seared steak is marinated in a spicy mixture of Thai flavors and served on a crisp lettuce and cucumber salad.	1 cup lime juice, 1 cup chopped fresh cilantro, plus more for garnish, 1 cup chopped fresh mint leaves, 0.5 cup white sugar, 0.33333334326744 cup fish sauce, 2 green onions, chopped, 1 stalk lemongrass, smashed and cut into 1-inch pieces, 1 tablespoon sweet chili sauce, 1.5 pounds (1 inch thick) steak fillet, 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces, 0.5 English cucumber, diced, 1 pint cherry tomatoes, halved	Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside., Preheat an outdoor grill for high heat and lightly oil the grate., Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C)., Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours., Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.	211 kcal	27 g	25 mg	2 g	16 g	2 g	1051 mg	19 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Beef Salad	Spicy Gingered Beef and Snap Pea Salad	https://www.allrecipes.com/recipe/220701/spicy-gingered-beef-and-snap-pea-salad/	5.0	20.0	20.0	NaN	Chopped flank steak cooked with garlic and fresh ginger tops fresh salad greens, colorful bell peppers, cucumber, and snap peas dressed with a zesty ginger dressing.	0.75 pound flank steak, thinly sliced across the grain, then chopped, 1 tablespoon canola oil, 2 cloves garlic, minced, 1 teaspoon grated fresh ginger, Salt and ground black pepper, to taste, 0.25 cup reduced-sodium soy sauce, 0.25 cup rice vinegar, 1 (1 inch) piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil, 2 teaspoons chile paste, 1 clove garlic, minced, 1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas, 1 red, yellow or orange bell pepper, seeded and diced, 0.5 cup DOLE® Onion, chopped, 1 small cucumber, diced, 0.25 cup chopped peanuts, 1 tablespoon Chopped fresh cilantro, Fresh lime wedges	Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing., Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates., Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired., *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.	274 kcal	15 g	27 mg	4 g	15 g	4 g	606 mg	5 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Beef Salad	Layered Beef Salad with Warm Dressing	https://www.allrecipes.com/recipe/101874/layered-beef-salad-with-warm-dressing/	4.7	51.0	45.0	6.0	This dish is quick and tasty. The cold salad and warm steak are the perfect combination in this dish. You can make the salad any way you wish. The jicama adds a nice crunch.	0.5 cup soy sauce, 0.5 cup sukiyaki sauce, 0.5 cup water, 2 teaspoons grated fresh ginger root, 2 teaspoons minced garlic, 1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain, 2 heads red leaf lettuce, torn into bite-sized pieces, 1 onion, sliced thin, 1 bunch radishes, sliced into thin rounds, 1 English cucumber, thinly sliced, 2 tomatoes, sliced, 1 jicama, peeled and julienned, 6 hard-cooked eggs, sliced, 1 cup peanut oil	Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl., Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes., Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order., Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.	981 kcal	34 g	401 mg	13 g	55 g	15 g	2154 mg	11 g	71 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Doritos® Taco Salad	https://www.allrecipes.com/recipe/283687/doritos-taco-salad/	4.7	30.0	15.0	15.0	Seasoned ground beef, Doritos®, kidney beans, Catalina dressing, and fresh, cool vegetables star in this summer-ready taco salad.	1 pound lean ground beef, 1 medium onion, finely diced, salt and ground black pepper to taste, 0.25 cup water, 1.5 tablespoons taco seasoning mix, 1 (15 ounce) can dark red kidney beans, drained, 0.5 (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed, 1 large head romaine lettuce, chopped, 1.5 medium tomatoes, diced, 0.5 cup shredded Cheddar cheese, or more to taste, 0.5 cup Catalina salad dressing, or to taste	Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad., Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.	509 kcal	40 g	65 mg	7 g	25 g	9 g	833 mg	8 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Taco Salad	Taco Salad III	https://www.allrecipes.com/recipe/16848/taco-salad-iii/	4.6	30.0	15.0	15.0	Seasoned ground beef, pinto and kidney beans, lettuce, tomatoes, Cheddar cheese, and avocado round out this hearty main dish salad. It's topped with crushed corn chips and Catalina dressing.	16 ounces lean ground beef, 1 (1.25 ounce) package taco seasoning mix, 1 head iceberg lettuce, shredded, 1 red onion, sliced, 1 bunch green onions, chopped, 1 (15 ounce) can pinto beans, drained, 1 (15 ounce) can kidney beans, drained, 2 large tomatoes, chopped, 1 avocados - peeled, pitted, and cubed, 8 ounces shredded Cheddar cheese, 1 (16 ounce) package corn chips, 1 (16 ounce) bottle Catalina salad dressing	Prepare the ground beef as directed by taco seasoning package and set aside., In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well., Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.	945 kcal	76 g	72 mg	12 g	27 g	16 g	1682 mg	18 g	61 g	0 g	8 servings	NaN	NaN
Africa	NaN	Taco Salad	Taco Salad with Lime Vinegar Dressing	https://www.allrecipes.com/recipe/241982/taco-salad-with-lime-vinegar-dressing/	4.7	30.0	20.0	10.0	Lean ground beef, romaine lettuce, avocado, and plenty of vegetables are served with a fresh lime dressing in this healthy taco salad recipe.	1 pound lean ground beef, 0.75 cup water, 1 (1 ounce) packet taco seasoning mix, 1 head romaine lettuce, chopped, 1 (15 ounce) can kidney beans, rinsed and drained, 1 (10 ounce) basket grape tomatoes, chopped, 1 avocado, pitted and sliced, 0.5 cup chopped carrots, or to taste, 0.5 cup chopped green bell pepper, or to taste, 0.5 cup chopped celery, or to taste, 0.25 cup shredded Cheddar cheese, or to taste, 0.25 cup lime juice, 3 tablespoons honey, 2 tablespoons champagne vinegar, 2 tablespoons chopped fresh cilantro, or to taste, 2 tablespoons Dijon mustard, 3 cloves garlic, minced, salt and ground black pepper to taste	Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix; cook and stir until water is evaporated and beef is evenly coated in seasoning mix, about 5 minutes., Mix romaine lettuce, kidney beans, tomatoes, avocado, carrots, green bell pepper, celery, and Cheddar cheese in a large bowl; top with ground beef., Whisk lime juice, honey, vinegar, cilantro, mustard, garlic, salt, and pepper together in a bowl until dressing is well mixed; served alongside salad.	554 kcal	52 g	76 mg	14 g	31 g	9 g	1120 mg	17 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Chicken Fiesta Salad	https://www.allrecipes.com/recipe/14316/chicken-fiesta-salad/	4.6	40.0	10.0	30.0	Salad greens, onions and tomatoes are topped with Mexican flavored black beans, corn, and grilled chicken breasts. This is an attractive and zesty all in one dish.	2 skinless, boneless chicken breast halves, 1 (1.27 ounce) packet dry fajita seasoning, divided, 1 tablespoon vegetable oil, 1 (15 ounce) can black beans, rinsed and drained, 1 (11 ounce) can Mexican-style corn, 0.5 cup salsa, 1 (10 ounce) package mixed salad greens, 1 onion, chopped, 1 tomato, cut into wedges	Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside., In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm., Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.	311 kcal	42 g	36 mg	11 g	23 g	1 g	1606 mg	7 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Low-Carb "Tacos"	https://www.allrecipes.com/recipe/239831/low-carb-tacos/	4.7	35.0	20.0	15.0	You don't need to sacrifice your taco cravings when watching your carbohydrates thanks to this recipe for low-carb taco bowls.	1.5 pounds ground beef, 1 onion, diced, 0.5 (4 ounce) can diced jalapeno peppers, 1 (1 ounce) package taco seasoning mix, 2 cups shredded lettuce, 1 tomato, chopped, 0.5 cup shredded reduced-fat Cheddar cheese, 0.25 cup salsa, 0.25 cup low-fat sour cream, 1 avocado - peeled, pitted, and sliced	Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes., Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.	521 kcal	16 g	115 mg	5 g	35 g	13 g	1062 mg	5 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Grilled Chicken Taco Salad	https://www.allrecipes.com/recipe/223029/grilled-chicken-taco-salad/	4.6	50.0	30.0	20.0	Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.	1 (15 ounce) can black beans, rinsed and drained, 0.75 cup medium-hot salsa, 0.5 cup chopped fresh cilantro, 1 tablespoon lime juice, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon brown sugar, 0.25 teaspoon cayenne pepper, 1 tablespoon olive oil, 1 pound skinless, boneless chicken breast halves, 4 (7 inch) corn tortillas, 4 cups shredded lettuce, 0.5 cup chopped fresh cilantro, 1 avocado - peeled, pitted, and sliced, 1 lime, cut into wedges, 0.25 cup sour cream	Preheat an outdoor grill for medium-high heat and lightly oil the grate., Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside., Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts., Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes., Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.	470 kcal	44 g	71 mg	16 g	35 g	5 g	832 mg	5 g	19 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Easy Black Bean Taco Salad	https://www.allrecipes.com/recipe/221919/easy-black-bean-taco-salad/	4.5	35.0	15.0	20.0	Seasoned ground beef and black beans form the basis of this hearty taco salad with layers of lettuce, salsa, cheese, sour cream and tortilla chips.	1 pound ground beef, 1 envelope taco seasoning mix, 0.75 cup water, 1 (15 ounce) can black beans, drained, 1 head romaine lettuce, shredded, 1 (8 ounce) jar salsa, 2 tomatoes, diced, 2 cups shredded Mexican cheese blend, 8 ounces sour cream, 1 (10 ounce) bag tortilla chips	Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes., Place black beans into a saucepan and bring to a simmer over medium heat., Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans; repeat with remaining beef mixture and beans to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over salads. Generously garnish with sour cream and tortilla chips.	1039 kcal	84 g	144 mg	15 g	47 g	27 g	2128 mg	7 g	59 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Sue's Taco Salad	https://www.allrecipes.com/recipe/18071/sues-taco-salad/	4.7	30.0	15.0	15.0	This taco salad is a great dish for potlucks. It's easy and can be made in advance. Add dressing just before serving.	1 pound lean ground beef, 1 (1 ounce) package taco seasoning mix, 0.5 (14.5 ounce) package nacho-flavor tortilla chips, 2 cups shredded Cheddar cheese, 0.5 (15 ounce) can kidney beans, drained, 0.5 cup ranch-style salad dressing, 1 chopped tomato, 1 cup chopped lettuce, 0.25 cup chopped green onion	Place ground beef in a large, deep skillet over medium-high heat. Cook, stirring to crumble, until well done; drain. Stir in taco seasoning mix. Set aside to cool., Place chips into a large bowl; crush them into bite-sized pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions., Pour dressing on top; toss to coat.	626 kcal	33 g	92 mg	4 g	28 g	15 g	1125 mg	4 g	42 g	0 g	6 servings	NaN	NaN
Africa	NaN	Taco Salad	Easy Dorito® Taco Salad	https://www.allrecipes.com/recipe/223008/easy-dorito-taco-salad/	4.3	85.0	15.0	10.0	A salad with the delicious flavor of a popular nacho cheese taco from a fast food chain is easy to make, and the kids will love it.	1 pound ground beef, 1 envelope taco seasoning mix, 2 cups shredded Cheddar cheese, 2 cups ranch dressing, 0.5 cup Italian-style salad dressing, 1 red onion, diced, 1 head lettuce, shredded, 1 (17 ounce) package nacho-flavor tortilla chips, crushed into bite-size pieces	Cook ground beef in a skillet over medium heat, breaking the meat up as it cooks, until beef is browned and crumbly, about 10 minutes. Drain excess grease and stir in taco seasoning mix. Remove from heat and let stand until beef mixture is cool., Mix ground beef with Cheddar cheese, ranch dressing, Italian dressing, and red onion in a large salad bowl. Chill the beef mixture until cold, at least 30 minutes. Lightly mix in lettuce and tortilla chips just before serving.	476 kcal	26 g	44 mg	2 g	12 g	9 g	918 mg	5 g	36 g	0 g	15 servings	NaN	NaN
Africa	NaN	Taco Salad	Taco Salad II	https://www.allrecipes.com/recipe/16138/taco-salad-ii/	4.6	835.0	15.0	20.0	Envision a thick taco brimming with chopped tomatoes, ground beef, lettuce, and lots of shredded cheese. You'll have a pretty good idea of what this nifty salad will be like. Except this one you top with a Catalina dressing. Refrigerate overnight and enjoy.	1 pound lean ground beef, 1 (1.25 ounce) package taco seasoning mix, 1 head iceberg lettuce - rinsed, dried, and shredded, 1 onion, chopped, 1 green bell pepper, chopped, 3 cups shredded Cheddar-Monterey Jack cheese blend, 2 tomatoes, chopped, 4 ounces crushed tortilla chips, 0.25 cup French dressing	Place hamburger in a large, deep skillet. Cook over medium high heat until evenly brown and drain. Add taco seasoning mix and prepare as directed by package. Set aside to cool., In a large bowl, combine the lettuce, onions, bell pepper, cheese, beef, tomatoes and tortilla chips. Add enough dressing to coat, mix well and refrigerate overnight.	467 kcal	23 g	85 mg	3 g	25 g	15 g	859 mg	6 g	30 g	0 g	7 servings	NaN	NaN
Africa	NaN	Taco Salad	Spicy Dorito® Taco Salad	https://www.allrecipes.com/recipe/223010/spicy-dorito-taco-salad/	4.5	35.0	25.0	10.0	A slightly spicy taco salad combines lettuce with ground seasoned beef, cheese, beans, and tortilla chips, all tossed with a tangy homemade dressing.	1 pound ground beef, 0.5 teaspoon garlic powder, 0.5 teaspoon chili powder, 0.25 teaspoon ground black pepper, 1 head lettuce, chopped, 5 cups crushed nacho cheese-flavored tortilla chips, 2 cups shredded Colby-Jack cheese, 1 (15 ounce) can dark red kidney beans, drained and rinsed, 1 tomato, diced, 0.33333334326744 cup chopped onion, 0.25 cup pickled jalapeno peppers, chopped, 1 cup vegetable oil, 0.5 cup white sugar, 0.5 cup ketchup, 1 envelope taco seasoning mix, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce	Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool., Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef., Whisk vegetable oil, sugar, ketchup, taco seasoning, cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.	561 kcal	34 g	54 mg	4 g	18 g	12 g	844 mg	16 g	40 g	0 g	10 servings	NaN	NaN
Africa	NaN	Taco Salad	Easy Keto Taco Salad Bowl for 2	https://www.allrecipes.com/recipe/264429/easy-keto-taco-salad-bowl-for-2/	5.0	25.0	15.0	10.0	Try this quick and easy keto taco salad bowl with ground beef, avocado, lettuce, and salsa. It takes less than 30 minutes to make this low-carb dinner for 2.	1 tablespoon olive oil, 0.5 pound ground beef, 1 teaspoon taco seasoning, 3 cups chopped romaine lettuce, 1 avocado - peeled, pitted, and cubed, 0.5 cup cherry tomato halves, 2 tablespoons chopped green onions, 2 tablespoons salsa, 0.25 cup sour cream, 1 tablespoon cilantro leaves	Heat olive oil in a skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 7 minutes. Stir in taco seasoning and cook for another 2 minutes., Divide lettuce, avocado, tomatoes, and green onions between 2 bowls; place ground beef on top. Top taco bowls with salsa, sour cream, and cilantro.	548 kcal	16 g	82 mg	9 g	23 g	14 g	303 mg	2 g	45 g	0 g	2 servings	NaN	NaN
Africa	NaN	Taco Salad	Quick Taco Salad	https://www.allrecipes.com/recipe/221915/quick-taco-salad/	4.5	55.0	35.0	20.0	Set out bowls of seasoned ground beef, corn chips, and all the fixings and let your guests and family members design their own taco salads at the table. Kids love it.	2 pounds ground beef chuck, 2 envelopes taco seasoning mix, 1.5 cups water, 1 onion, chopped, 2 cups green leaf lettuce, shredded, 1 cup cherry tomatoes, halved, 2 cups shredded Cheddar/Monterey Jack cheese blend, 0.5 cup chopped black olives, 2 cups salsa, 2 jalapeno peppers, seeded and chopped, 1 cup sour cream, 1 (10.5 ounce) bag corn chips (such as Fritos®)	Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl., Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.	638 kcal	37 g	101 mg	4 g	30 g	16 g	1611 mg	6 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Taco Salad	Broccoli Slaw with Spicy Dressing	https://www.allrecipes.com/recipe/261575/broccoli-slaw-with-spicy-dressing/	5.0	10.0	10.0	NaN	Taste a broccoli slaw dressing that's creamy, spicy, sweet, and tangy, with mayonnaise, juicy lime, sugar, chili powder, cumin, and cayenne.	1 (12 ounce) package broccoli coleslaw mix, 0.5 cup light mayonnaise, 2 limes, juiced, 2 teaspoons white sugar, 1 teaspoon brown sugar, 0.5 teaspoon chili powder, 0.5 teaspoon ground cumin, 0.25 teaspoon ground cayenne pepper	Place broccoli coleslaw mix in a bowl., Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.	143 kcal	12 g	11 mg	3 g	1 g	2 g	255 mg	7 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Grilled Chicken Fajita Salad	https://www.allrecipes.com/recipe/256627/grilled-chicken-fajita-salad/	4.9	95.0	20.0	15.0	Chicken strips are grilled with peppers and onions and served over lettuce in this easy recipe for a hearty fajita salad.	1 pound skinless, boneless chicken breasts, cut into strips, 1 (12 ounce) bottle liquid fajita marinade, 2 tablespoons vegetable oil, 1 clove garlic, minced, 0.5 teaspoon kosher salt, 0.25 teaspoon ground black pepper, 2 heads romaine lettuce, 2 red bell peppers, cut into 1/4-inch strips, 0.5 onion, cut into 1/4-inch strips	Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture., Add sliced peppers and onions to the oil-garlic mixture. Toss to combine., Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool., If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more., Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.	283 kcal	20 g	65 mg	5 g	27 g	2 g	1738 mg	13 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Italian Taco Salad	https://www.allrecipes.com/recipe/24362/italian-taco-salad/	4.1	25.0	15.0	10.0	Browned ground beef is tossed with two kinds of cheese, crushed tortilla chips, and mixed salad greens, and topped with zesty Italian dressing.	1 pound ground beef, 3 cups crushed tortilla chips, 2 cups shredded mozzarella cheese, 2 cups shredded Cheddar cheese, 1 (10 ounce) package mixed salad greens, 1 (8 ounce) bottle zesty Italian dressing	In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain., In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.	610 kcal	14 g	110 mg	2 g	33 g	18 g	1186 mg	3 g	47 g	0 g	6 servings	NaN	NaN
Africa	NaN	Taco Salad	Taco Pasta Salad with French Dressing	https://www.allrecipes.com/recipe/272283/taco-pasta-salad-with-french-dressing/	NaN	45.0	15.0	20.0	This taco pasta salad has all the makings of a potluck crowd-pleaser, from the ground beef and rotini to the lettuce, tomato, and crushed Doritos® that top it all off.	1 pound lean ground beef, 1 (1 ounce) packet taco seasoning mix, 1 (16 ounce) package uncooked tri-color rotini pasta, 1 (16 ounce) bottle French salad dressing, 1 (14 ounce) can black beans, drained and rinsed, 1 (8 ounce) package shredded sharp Cheddar cheese, 6 cups shredded lettuce, 1 cup chopped tomato, 1 cup sliced green onions, 1 (8 ounce) package nacho cheese-flavored corn chips (such as Doritos®), crushed	Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool., Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes., Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve., Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.	523 kcal	39 g	42 mg	4 g	18 g	9 g	881 mg	8 g	34 g	0 g	12 servings	NaN	NaN
Africa	NaN	Taco Salad	Grandma's Easy Turkey Taco Salad	https://www.allrecipes.com/recipe/60015/grandmas-easy-turkey-taco-salad/	4.5	30.0	20.0	10.0	Seasoned ground turkey is tossed with black beans, lettuce, tomato, tortilla chips, and dressing.	1 pound ground turkey, 1 (1.25 ounce) package taco seasoning mix, 1 (15 ounce) can black beans, rinsed and drained, 1 head iceberg lettuce, shredded, 2 tomatoes, diced, 1 (10 ounce) bag tortilla chips, coarsely crumbled, 1 (8 fluid ounce) bottle thousand island dressing	Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat., Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.	553 kcal	49 g	69 mg	4 g	20 g	5 g	1130 mg	12 g	33 g	0 g	6 servings	NaN	NaN
Africa	NaN	Taco Salad	Turkey Taco Salad	https://www.allrecipes.com/recipe/14470/turkey-taco-salad/	4.6	65.0	15.0	20.0	Lots of flavors and textures in this hearty turkey salad that is also low-fat. The dressing is zesty - fat-free mayonnaise, lemon juice, vinegar, and taco sauce. For a bit of crunch, tortilla chips are folded into the salad at the last minute.	1 pound extra-lean ground turkey breast, 1 head iceberg lettuce - rinsed, dried, and chopped, 6 green onions, chopped, 1 (15 ounce) can kidney beans, drained and rinsed, 2 cups shredded Cheddar cheese, 0.5 cup diced dill pickles, 0.5 cup sliced black olives, 2 cups fat-free mayonnaise, 1 teaspoon lemon juice, 1 teaspoon white wine vinegar, 0.75 cup taco sauce, 1 (14.5 ounce) package low-fat baked tortilla chips	Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool., Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives., Whisk together the mayonnaise, lemon juice, vinegar and taco sauce., Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.	343 kcal	46 g	50 mg	6 g	17 g	5 g	980 mg	7 g	11 g	0 g	12 servings	NaN	NaN
Africa	NaN	Taco Salad	Quick Turkey Taco Salad	https://www.allrecipes.com/recipe/232245/quick-turkey-taco-salad/	4.6	20.0	10.0	10.0	Cook ground turkey with prepared taco seasoning and bell pepper to put atop piles of salad greens and tortilla chips to make a quick and easy taco salad.	0.5 pound ground turkey, 1 (1 ounce) packet taco seasoning mix, 0.5 cup chopped green bell pepper, 4 cups mixed salad greens and fresh herbs, 2 cups tortilla chips, 0.5 cup shredded Mexican cheese blend, 0.33333334326744 cup chopped onion, 0.5 cup fresh salsa, 1 tablespoon sour cream	Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes., Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.	541 kcal	40 g	119 mg	6 g	36 g	12 g	1888 mg	8 g	27 g	0 g	2 servings	NaN	NaN
Africa	NaN	Taco Salad	Taco Bean Salad	https://www.allrecipes.com/recipe/228250/taco-bean-salad/	4.2	65.0	30.0	35.0	This filling taco bean salad is made with ground beef, four types of beans, and a homemade dressing.	1 teaspoon olive oil, 1 large onion, chopped, 2 pounds ground beef, 0.5 cup chili powder, 1 tablespoon dried oregano, 2 tablespoons ground cumin, 0.75 cup sliced black olives, 2 (14 ounce) cans light red kidney beans, drained and rinsed, 1 (16 ounce) garbanzo beans, drained and rinsed, 1 (16 ounce) can pinto beans, drained and rinsed, 1 (16 ounce) can black beans, drained and rinsed, salt and ground black pepper to taste, 4 cups mayonnaise, 1 cup taco sauce, 2 teaspoons hot pepper sauce, 1 head iceberg lettuce, shredded, 1 tomato, chopped, 2 cups shredded Cheddar cheese, 2 cups crumbled tortilla chips	Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more., Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool., Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.	986 kcal	43 g	93 mg	13 g	28 g	18 g	1352 mg	3 g	80 g	0 g	12 servings	NaN	NaN
Africa	NaN	Taco Salad	Low-Fat Taco Salad	https://www.allrecipes.com/recipe/238102/low-fat-taco-salad/	4.3	30.0	15.0	15.0	Enjoy this tasty taco salad made with vegetarian crumbles, low-fat Cheddar cheese, and lettuce as a great alternative to traditional taco salad.	1 tablespoon light olive oil, 2 cloves garlic, minced, 1 (14.5 ounce) can diced tomatoes, 1 (12 ounce) package vegetarian ground beef crumbles (such as MorningStar Farms® Griller's Recipe Crumbles®), 1 (1 ounce) package taco seasoning, 6 cups shredded lettuce, 2 cups non-fat cottage cheese, 1 cup shredded non-fat cheddar cheese, 2 tablespoons taco sauce, or to taste	Heat olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant and slightly softened, about 2 minutes. Add diced tomatoes, vegetarian ground beef crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes., Divide lettuce between two bowls and top each with half the tomato mixture. Surround tomato mixture with cottage cheese and sprinkle Cheddar cheese over the top; season with taco sauce.	687 kcal	49 g	16 mg	10 g	80 g	1 g	3465 mg	25 g	15 g	0 g	2 servings	NaN	NaN
Africa	NaN	Taco Salad	Mom's Hot Mexican Salad	https://www.allrecipes.com/recipe/14300/moms-hot-mexican-salad/	4.0	30.0	10.0	20.0	Just like eating a beef taco without the tortilla. It's got lots of cumin and green chilies mixed into the ground beef and other goodies. And it 's served hot so the cheese is all melted and wonderful.	1.5 pounds lean ground beef, 1 onion, diced, 1 green bell pepper, diced, 1 tablespoon garlic powder, 1 tablespoon ground cumin, 1 pound processed cheese food (e.g. Velveeta), cubed, 1 (4 ounce) can diced green chiles, 1 cup tomato sauce, 0.75 head iceberg lettuce - rinsed, dried, and shredded, 2 tomatoes, chopped, 1 (16 ounce) package corn chips	Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat., Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted., Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.	617 kcal	50 g	80 mg	5 g	33 g	10 g	1630 mg	10 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	Taco Salad	Dana's Taco Salad	https://www.allrecipes.com/recipe/143263/danas-taco-salad/	4.6	75.0	25.0	50.0	Ground turkey and lentils are cooked with taco seasoning before being tossed with lettuce, avocado, tomatoes, olives and kidney beans for a delicious take on taco salad.	0.5 cup dry lentils, 1 cup water, 0.5 pound ground turkey, 1 cup water, 1 (1.25 ounce) package taco seasoning mix, 1 head iceberg lettuce, chopped, 1 avocado - peeled, pitted and diced, 1 tomato, diced, 1 (15 ounce) can pitted black olives, chopped, 1 (15 ounce) can kidney beans, drained and rinsed, 0.33333334326744 cup Catalina salad dressing	Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender., Cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. Stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. Bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes., Combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and Catalina dressing in a large bowl and toss until combined.	584 kcal	56 g	42 mg	20 g	26 g	5 g	2057 mg	11 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Healthier Taco Salad	https://www.allrecipes.com/recipe/266001/healthier-taco-salad/	NaN	35.0	15.0	20.0	A surefire kid pleaser, this taco salad with yummy seasoned ground beef, baked tortilla chips, low-fat Cheddar cheese, and salsa is a healthier back-to-school lunch option.	2 pounds lean ground beef, 1 medium onion, finely chopped, 1.5 cups low-sodium tomato juice, 2 tablespoons hot pepper sauce (such as Frank's RedHot®), 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 0.75 teaspoon salt, 0.5 teaspoon cayenne pepper, 1 (14.5 ounce) package baked tortilla chips, or to taste, 1 cup shredded reduced-fat Cheddar cheese, or to taste, 0.33333334326744 head iceberg lettuce, shredded, or to taste, 1 cup salsa, or to taste	Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef is no longer pink, 5 to 7 minutes. Drain and discard grease, and return beef to the skillet. Add tomato juice, hot sauce, chili powder, cumin, garlic powder, oregano, salt, and cayenne pepper. Reduce heat and simmer gently, about 15 minutes., Break tortilla chips into bowls and top with the ground beef mixture. Finish with Cheddar cheese, lettuce, and salsa.	479 kcal	51 g	83 mg	5 g	33 g	6 g	1053 mg	4 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Taco Salad	Fish Taco Salad	https://www.allrecipes.com/recipe/272599/fish-taco-salad/	NaN	45.0	15.0	25.0	Crispy fish fillets sit atop fresh vegetables in this fish taco salad that's ideal if you're cutting back on carbs.	6 (2 ounce) frozen breaded fish fillets, 8 leaves romaine lettuce, 2 tomatoes, cut into small wedges, 1 avocado, diced, 0.5 cucumber, sliced, 2 slices jicama, diced, or more to taste, 1 tablespoon minced onion, 0.25 cup creamy cilantro salad dressing, 2 tablespoons crumbled cotija cheese, 6 sprigs cilantro, or to taste	Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan., Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes., Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish., Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.	813 kcal	49 g	80 mg	11 g	33 g	12 g	1247 mg	7 g	57 g	0 g	2 servings	NaN	NaN
Africa	NaN	Taco Salad	Vegetarian Taco Salad	https://www.allrecipes.com/recipe/16814/taco-salad/	4.3	30.0	30.0	NaN	Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.	2 (19 ounce) cans kidney beans, drained and rinsed, 1 (12 ounce) package frozen vegetarian burger crumbles, 1 (1.25 ounce) package taco seasoning mix, 2 onions, chopped, 1 (16 ounce) jar salsa, 1 (14.5 ounce) package corn tortilla chips, 2 cups shredded Cheddar cheese, 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces, 4 tomatoes, diced	In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate., When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.	676 kcal	81 g	34 mg	19 g	32 g	9 g	1851 mg	8 g	26 g	0 g	7 servings	NaN	NaN
Africa	NaN	Taco Salad	Rio Grande Especial	https://www.allrecipes.com/recipe/231110/rio-grande-especial/	4.3	55.0	5.0	50.0	Use this recipe to make flavorful ground beef for use in your favorite Mexican food items, such as tacos, taco salads, or burritos.	1 pound ground beef, 4.5 cups water, 1 (16 ounce) can tomato sauce, 1 (12 ounce) can tomato paste, 2 (4 ounce) cans chopped green chilies, 1 cup instant rice, 1 tablespoon white sugar, 2 teaspoons chili powder, 2 teaspoons minced garlic, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 2 teaspoons salt	Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef., Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.	424 kcal	50 g	69 mg	7 g	27 g	6 g	3169 mg	20 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Taco Salad	Taco Salad	https://www.allrecipes.com/recipe/14253/taco-salad-i/	4.3	35.0	15.0	20.0	This taco salad is a quick and easy warm salad made with chili beans, spicy ground beef, French dressing, lettuce, salsa, cheese, and tortilla chips.	1 pound lean ground beef, 1 (16 ounce) can chili beans, 1 (16 ounce) bottle French dressing, 1 (1.25 ounce) package taco seasoning mix, 1 (14.5 ounce) package tortilla chips, 1 head iceberg lettuce, shredded, 2 cups shredded Cheddar cheese, 1 cup chopped tomatoes, 0.5 cup prepared salsa, 4 tablespoons sour cream	Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, French-style dressing, and seasoning mix. Fill the empty dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes., Crush the bag of chips, open the bag, and toss crushed chips into a large bowl. Add lettuce, cheese, and tomatoes. Pour meat mixture into the bowl; mix well. Top with salsa and sour cream.	846 kcal	60 g	70 mg	7 g	26 g	15 g	1580 mg	14 g	57 g	0 g	8 servings	NaN	NaN
Africa	NaN	Caesar Salad	Classic Chicken Caesar Salad	https://www.allrecipes.com/recipe/246106/classic-chicken-caesar-salad/	4.6	10.0	10.0	NaN	A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.	6 cups tightly packed chopped romaine lettuce, 1 pound cooked boneless skinless chicken breasts, cut into strips, 0.5 cup CRACKER BARREL Finely Shredded 100% Parmesan Cheese, 0.5 cup seasoned croutons, 0.25 cup KRAFT Creamy Caesar Dressing	Cover 4 plates with lettuce., Top with all remaining ingredients except dressing., Drizzle with dressing just before serving.	333 kcal	6 g	90 mg	2 g	36 g	5 g	385 mg	1 g	17 g	0 g	4 servings	4 servings, 1/4 recipe each	NaN
Africa	NaN	Caesar Salad	Classic Restaurant Caesar Salad	https://www.allrecipes.com/recipe/229063/classic-restaurant-caesar-salad/	4.4	20.0	20.0	NaN	This recipe for the original Caesar salad is surprisingly easy and quick to make with homemade dressing for a dish with restaurant-quality flavor.	2 cloves garlic, finely chopped, 3 anchovy fillets, 0.5 lemon, juiced, 1 large egg yolk, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 dash Worcestershire sauce, 0.25 cup olive oil, salt and ground black pepper to taste, 0.5 head romaine lettuce, chopped, 0.25 cup grated Parmesan cheese, 2 tablespoons croutons	Make dressing: Mash garlic with anchovy fillets in a large salad bowl. Add lemon juice, egg yolk, red wine vinegar, Dijon mustard, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season with salt and black pepper., Make salad: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated. Serve salad topped with croutons.	362 kcal	10 g	116 mg	2 g	8 g	6 g	587 mg	2 g	33 g	0 g	2 servings	NaN	NaN
Africa	NaN	Caesar Salad	The Last Caesar Salad Recipe You'll Ever Need	https://www.allrecipes.com/recipe/228351/the-last-caesar-salad-recipe-youll-ever-need/	4.8	80.0	20.0	NaN	This is a classic creamy Caesar salad dressing that's perfect for a salad or for dipping vegetables. To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.	2 anchovy fillets, 2 cloves garlic, chopped, or to taste, 1 cup mayonnaise, 0.33333334326744 cup grated Parmesan cheese, 0.25 cup half-and-half, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce	Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.	57 kcal	1 g	4 mg	NaN	1 g	1 g	77 mg	0 g	6 g	0 g	32 servings	NaN	NaN
Africa	NaN	Caesar Salad	NaN	https://www.allrecipes.com/article/how-to-make-caesar-salad/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Caesar Salad	Caesar Salad I	https://www.allrecipes.com/recipe/14235/caesar-salad-i/	4.1	85.0	20.0	5.0	The hardest thing about making a Caesar salad is getting the dressing right. This does, coddled egg and all.	1 head romaine lettuce, 0.75 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Worcestershire sauce, 0.5 teaspoon salt, 0.25 tablespoon ground mustard, 1 clove crushed garlic, 1 egg, 1 lemon, juiced, freshly ground black pepper, 0.25 cup grated Parmesan cheese, 1.5 cups garlic croutons, 1 (2 ounce) can anchovy filets	Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more., In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended., Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended., Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish., To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!	544 kcal	25 g	48 mg	3 g	12 g	6 g	992 mg	1 g	44 g	0 g	5 servings	NaN	NaN
Africa	NaN	Caesar Salad	Classic Caesar Salad with Homemade Croutons	https://www.allrecipes.com/recipe/8371297/classic-caesar-salad-with-homemade-croutons/	4.0	40.0	25.0	15.0	Homemade croutons and cold, crunchy romaine are tossed in a briny, rich Caesar dressing, delivering a restaurant-quality salad in the comfort of your home.	0.5 (1 pound) loaf sourdough bread, cut into 1-inch cubes, 0.25 cup olive oil, 0.25 cup butter, melted, 2 cloves garlic, pressed, 1 teaspoon kosher salt, 0.5 teaspoon ground black pepper, 2 cloves garlic, pressed, 3 anchovy fillets, chopped, 1 teaspoon kosher salt, 1 large egg yolk, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 0.5 teaspoon Worcestershire sauce, 0.333 cup extra-virgin olive oil, 2 tablespoons grated Parmesan cheese, or more to taste, 0.25 teaspoon cracked black pepper, or more to taste, 3 romaine - washed, chopped, and chilled	Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet., Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad., Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use., When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use., Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.	406 kcal	26 g	56 mg	3 g	7 g	9 g	998 mg	NaN	31 g	0 g	6 servings	NaN	NaN
Africa	NaN	Caesar Salad	Easy and Fast Cajun Chicken Caesar Salad	https://www.allrecipes.com/recipe/14431/easy-and-fast-cajun-chicken-caesar-salad/	4.7	50.0	15.0	35.0	This blackened chicken Caesar salad recipe adds tender strips of Cajun-spiced chicken for a spicy spin on a classic salad. Easy and tasty!	0.25 pound bacon, 4 skinless, boneless chicken breast halves - cut into strips, 1 teaspoon Cajun seasoning, 1 tablespoon light olive oil, 1 head romaine lettuce- rinsed, dried and chopped, 0.5 cup Caesar salad dressing, 0.33333334326744 cup grated Parmesan cheese	Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; crumble and set aside., In a preheated skillet, add chicken, seasoning mix, and oil. Cook until chicken is golden brown and cooked through. Remove from heat and set aside., In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese, and crumbled bacon; toss and place on individual salad plates. Top with chicken and serve.	376 kcal	4 g	95 mg	2 g	33 g	6 g	815 mg	1 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	Caesar Salad	NaN	https://www.allrecipes.com/gallery/summer-caesar-salads/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Caesar Salad	Chicken Caesar Salad on a Stick	https://www.allrecipes.com/recipe/238908/chicken-caesar-salad-on-a-stick/	4.8	10.0	10.0	NaN	Chicken Caesar salad on a stick is a quick and easy version of the classic Caesar salad and perfect for parties.	8 croutons, 8 (1-inch) wedges romaine lettuce, 8 (1 ounce) cubes cooked chicken, 8 (1/2-inch) cubes Parmesan cheese, or to taste, 8 bamboo toothpicks, 8 teaspoons Caesar salad dressing	Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle Caesar salad dressing over each.	102 kcal	2 g	28 mg	0 g	10 g	2 g	165 mg	0 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Caesar Salad	Shaved Brussels Sprouts Caesar Salad	https://www.allrecipes.com/recipe/272520/shaved-brussels-sprouts-caesar-salad/	4.5	55.0	30.0	15.0	Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of Brussels sprouts smothered in Caesar dressing, and topped with bacon and croutons.	0.5 baguette, cut into cubes, divided, 2 tablespoons extra virgin olive oil, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 8 slices bacon, divided, 2 anchovy fillets, 6 cloves garlic, finely minced or grated, 2 teaspoons Dijon mustard, 0.5 cup mayonnaise, 1 cup grated Parmigiano-Reggiano cheese, divided, 2 lemons, juiced, 0.25 teaspoon Worcestershire sauce, salt and ground black pepper to taste, 2 pounds Brussels sprouts	Preheat the oven to 350 degrees F (175 degrees C)., Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet., Place a wire cooling rack on a separate baking sheet; lay bacon slices on top., Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon., Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined., Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.	459 kcal	36 g	33 mg	8 g	19 g	7 g	1028 mg	4 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Caesar Salad	Kale Caesar Salad	https://www.allrecipes.com/recipe/281593/kale-caesar-salad/	5.0	15.0	15.0	NaN	Substitute kale for romaine salad in this otherwise classic Caesar salad topped with croutons and shaved Parmesan cheese.	0.5 cup mayonnaise, 1 tablespoon freshly squeezed lemon juice, 3 cloves garlic, minced, 2 oil-packed anchovy fillets, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 2 tablespoons freshly grated Parmigiano-Reggiano cheese, 1 bunch kale, ribs removed and leaves torn into pieces, 1 cup Caesar salad croutons, 2 tablespoons shaved Parmigiano-Reggiano cheese	Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside., Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.	336 kcal	21 g	17 mg	2 g	8 g	4 g	791 mg	2 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Caesar Salad	Tortellini, Steak, and Caesar	https://www.allrecipes.com/recipe/74086/tortellini-steak-and-caesar/	4.5	30.0	15.0	15.0	Cheese tortellini, flank steak, and salad ingredients combine to yield a filling, delicious meal!	1 (9 ounce) package cheese tortellini, 1 pound flank steak, garlic powder to taste, salt and pepper to taste, 1 tablespoon olive oil, 2 heads romaine lettuce, torn into bite-size pieces, 2 (2.25 ounce) cans small pitted black olives, drained, 1 cup Caesar-style croutons, 2 small fresh tomatoes, chopped, 1 (8 ounce) bottle Caesar salad dressing	Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain., Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips., In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.	671 kcal	47 g	83 mg	7 g	28 g	11 g	1450 mg	5 g	42 g	0 g	4 servings	NaN	NaN
Africa	NaN	Caesar Salad	Caesar Salad Bites	https://www.allrecipes.com/recipe/236661/caesar-salad-bites/	3.0	15.0	15.0	NaN	Individual romaine lettuce leaves are topped with a little bit of Caesar dressing and Parmesan cheese creating Caesar salad bites perfect for parties.	2 heads romaine lettuce, ribs removed, 0.5 cup Caesar salad dressing, 0.5 cup shredded Parmesan cheese	Arrange romaine leaves onto a serving platter. Drizzle Caesar dressing down the middle of each leaf and sprinkle Parmesan cheese over dressing.	63 kcal	2 g	7 mg	1 g	2 g	1 g	158 mg	1 g	5 g	0 g	12 servings	NaN	NaN
Africa	NaN	Caesar Salad	Grilled Chicken Caesar Salad with Gouda	https://www.allrecipes.com/recipe/281706/grilled-chicken-caesar-salad-with-gouda/	NaN	30.0	20.0	10.0	This grilled chicken Caesar salad with Gouda and bacon is the perfect lunch or dinner for a hot summer day.	0.33333334326744 cup Caesar salad dressing, 3 tablespoons orange juice, 2 (5 ounce) skinless, boneless chicken breasts, cut into strips, 1 tablespoon canola oil, 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh tarragon, salt and freshly ground black pepper to taste, 1 head romaine lettuce, shredded, 0.5 cup croutons, 4 slices bacon, cooked and crumbled, 4 ounces grated Gouda cheese	Preheat an outdoor grill for medium heat and lightly oil the grate., Mix salad dressing and orange juice in a large serving bowl; set aside., Coat chicken strips with canola oil, followed by chives, parsley, and tarragon. Season with salt and pepper., Cook chicken strips on the preheated grill with the lid closed until no longer pink in the centers and juices run clear, 7 to 10 minutes, depending on thickness of strips., While chicken cooks, add romaine, croutons, bacon, and Gouda cheese to the bowl with dressing and toss well. Top with hot chicken and serve immediately.	478 kcal	9 g	111 mg	2 g	35 g	11 g	1163 mg	3 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	Caesar Salad	Easy-Peasy Caesar Salad Lunch	https://www.allrecipes.com/recipe/274580/easy-peasy-caesar-salad-lunch/	NaN	10.0	10.0	NaN	Even picky eaters will jump for joy when they open their school lunch to find this easy Caesar salad with carrots and bacon.	10 leaves Boston lettuce, 5 leaves fresh spinach, 0.25 cup julienned carrots, 1 tablespoon crumbled cooked bacon, 0.25 cup Caesar salad dressing	Place 5 leaves Boston lettuce on the bottom of a resealable container. Top with spinach leaves, and then the remaining leaves Boston lettuce. Put the julienned carrots on top of the lettuce and sprinkle with bacon. Seal container., Place the dressing in a small resealable container, so it can be poured on the salad at lunchtime.	330 kcal	9 g	34 mg	3 g	9 g	6 g	942 mg	3 g	29 g	0 g	1 serving	NaN	NaN
Africa	NaN	Alaska	Easy Rhubarb Crisp	https://www.allrecipes.com/recipe/242191/easy-rhubarb-crisp/	4.6	85.0	20.0	65.0	In this rhubarb crisp recipe, tart rhubarb is layered between a buttery oat crust and oat crumble topping — a great way to use extra rhubarb in the spring.	1 cup all-purpose flour, 1 cup brown sugar, 0.75 cup oats, 0.5 cup melted butter, 1 teaspoon ground cinnamon, 4 cups diced rhubarb, 1 cup white sugar, 1 cup water, 2 tablespoons cornstarch, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish., Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture., Combine white sugar, water, cornstarch, and vanilla in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb., Bake in the preheated oven until the crisp is lightly brown and bubbling, about 1 hour.	329 kcal	59 g	24 mg	2 g	3 g	6 g	75 mg	42 g	10 g	0 g	10 servings	NaN	NaN
Africa	NaN	Alaska	Caldo Gallego (Galecian Broth)	https://www.allrecipes.com/recipe/240111/caldo-gallego/	4.6	70.0	30.0	40.0	Caldo gallego, a traditional Spanish soup full of turnips, turnip greens, white beans, ham, and sausage, makes a hearty and warm meal on a cold evening.	2 tablespoons olive oil, 1 medium onion, minced, 8 cloves garlic, minced, 2 Spanish chorizo links, sliced, 2 thick slices smoked ham, diced, or more to taste, 3 medium potatoes, peeled and diced, 2 medium turnips, peeled and diced, 8 cups chicken stock, 1 (15 ounce) can white cannellini beans, 3 cups chopped turnip greens	Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes., Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes., Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.	380 kcal	29 g	46 mg	6 g	19 g	7 g	1743 mg	4 g	21 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alaska	Alaska Salmon Bake with Pecan Crunch Coating	https://www.allrecipes.com/recipe/9336/alaska-salmon-bake-with-pecan-crunch-coating/	4.6	30.0	20.0	10.0	Baked salmon fillets with a crunchy pecan coating make an excellent main course.	3 tablespoons Dijon mustard, 3 tablespoons butter, melted, 5 teaspoons honey, 0.5 cup fresh bread crumbs, 0.5 cup finely chopped pecans, 3 teaspoons chopped fresh parsley, 6 (4 ounce) fillets salmon, salt and pepper to taste, 6 lemon wedges	Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley., Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture., Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.	368 kcal	16 g	91 mg	2 g	26 g	6 g	353 mg	6 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Alaska	Alaskan Cod and Shrimp with Fresh Tomato	https://www.allrecipes.com/recipe/180212/alaskan-cod-and-shrimp-with-fresh-tomato/	4.4	25.0	10.0	15.0	This meal is very yummy, juicy, easy to cook, and convenient. It's ready in half an hour!	2 tablespoons olive oil, 6 cloves garlic, minced, 5 large tomatoes, chopped, 1 teaspoon dried oregano, 1 pound Alaskan cod, 0.5 pound large shrimp, peeled and deveined, salt to taste, 1 tablespoon dried oregano, or to taste	Heat the olive oil in a skillet over medium-high heat; cook and stir the garlic in the oil until golden brown, taking care not to burn the garlic. Add the tomatoes and mix well until they release their juices. Stir in 1 teaspoon oregano., Place the cod and shrimp on the tomato mixture; season with salt. Cover skillet and simmer 3 minutes. Flip the cod and season again with salt and 1 tablespoon oregano; re-cover and cook another 3 minutes. Remove the cover and allow to cook until the juice evaporates slightly, 2 to 3 minutes.	166 kcal	8 g	85 mg	2 g	21 g	1 g	128 mg	4 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Alaska	Halibut Cakes (Croquettes)	https://www.allrecipes.com/recipe/254389/halibut-cakes-croquettes/	4.9	43.0	20.0	18.0	Flaked halibut is seasoned with onion, cheese, mayo, and lemon in these savory croquette cakes that make for a family-friendly main dish.	0.25 cup vegetable oil, divided, 1 pound skinless, boneless halibut fillets, 1 pinch salt and ground black pepper to taste, 1 cup shredded Italian cheese blend, 1 egg, 0.25 cup mayonnaise, 0.25 cup minced onion, 2 tablespoons lemon juice, 2 tablespoons panko bread crumbs, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon dry mustard, 1 teaspoon seafood seasoning (such as Old Bay®), 0.75 cup panko bread crumbs	Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks., Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut., Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat., Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.	358 kcal	14 g	74 mg	0 g	23 g	7 g	482 mg	1 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	Alaska	Creamy Halibut Olympia	https://www.allrecipes.com/recipe/260110/creamy-halibut-olympia/	5.0	45.0	20.0	25.0	Impress your guests with this recipe for classic baked Alaskan halibut Olympia in a creamy wine-caper sauce. Garnish with fresh dill weed and lemon.	1 pound halibut fillets, salt and ground black pepper to taste, 1 tablespoon butter, 1 onion, chopped, 0.5 cup dry white wine, 0.5 cup sour cream, 0.5 cup mayonnaise, 2 cloves garlic, diced, 1.5 teaspoons seafood seasoning (such as Old Bay®), 0.25 teaspoon ground white pepper, or to taste, 0.25 teaspoon paprika, or to taste, 1 sprig fresh dill, chopped, or more to taste, 2 bunches green onions, chopped, 0.25 cup panko bread crumbs, or to taste, 2 tablespoons drained capers, or to taste	Preheat the oven to 350 degrees F (175 degrees C)., Season halibut fillets with salt and pepper., Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top., Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill for the topping in a bowl; season with salt. Pour over halibut; sprinkle with green onions, panko, and capers., Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.	516 kcal	22 g	67 mg	4 g	29 g	9 g	679 mg	6 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Alaska	Firecracker Grilled Alaska Salmon	https://www.allrecipes.com/recipe/16699/firecracker-grilled-alaska-salmon/	4.7	400.0	20.0	20.0	A hot and sassy marinade makes this grilled salmon even more delicious.	8 (4 ounce) fillets salmon, 0.5 cup peanut oil, 4 tablespoons soy sauce, 4 tablespoons balsamic vinegar, 4 tablespoons green onions, chopped, 3 teaspoons brown sugar, 2 cloves garlic, minced, 1.5 teaspoons ground ginger, 2 teaspoons crushed red pepper flakes, 1 teaspoon sesame oil, 0.5 teaspoon salt	Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours., Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate., Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.	307 kcal	5 g	63 mg	0 g	23 g	4 g	649 mg	3 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alaska	Hearty Halibut Chowder	https://www.allrecipes.com/recipe/164554/hearty-halibut-chowder/	4.7	75.0	35.0	40.0	I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.	1 tablespoon unsalted butter, 1 large onion, finely diced, 2 large potatoes, peeled and cubed, 2 cloves garlic, minced, 6 cups chicken stock, 1 (8 ounce) can stewed tomatoes, diced, 2 large carrots, shredded, 1.5 cups milk, 0.5 cup heavy cream, salt and pepper to taste, 2 pounds halibut, cut into 1-inch cubes, 0.5 cup shredded Cheddar cheese, 1 pinch red pepper flakes, or to taste	Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes., Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.	172 kcal	13 g	39 mg	2 g	15 g	3 g	364 mg	3 g	7 g	0 g	16 servings	NaN	NaN
Africa	NaN	Alaska	Salmon Fillets with Creamy Dill	https://www.allrecipes.com/recipe/89392/salmon-fillets-with-creamy-dill/	4.3	45.0	5.0	40.0	A family recipe for how Alaskans make a delicious salmon dish, it combines mayonnaise and mustard with thyme, oregano, basil, and dill weed.	1.5 cups mayonnaise, 0.5 cup prepared mustard, 1 teaspoon chopped fresh thyme, 1 teaspoon dried oregano, 1 teaspoon chopped fresh basil leaves, 1.5 pounds salmon fillets, 2 teaspoons dried dill, or to taste	Preheat oven to 375 degrees F (190 degrees C)., In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed., Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.	861 kcal	5 g	107 mg	1 g	39 g	12 g	895 mg	1 g	77 g	0 g	4 servings	NaN	NaN
Africa	NaN	Alaska	Slow Cooker Caribou Stew	https://www.allrecipes.com/recipe/237206/slow-cooker-caribou-stew/	4.9	505.0	20.0	485.0	Hearty caribou stew with plenty of vegetables and seasonings cooks all day in the slow cooker for a warm and comforting meal on cold evenings.	0.5 cup all-purpose flour, 2.5 pounds moose meat, cut into cubes, 1 tablespoon vegetable oil, or as needed, 4 cups beef stock, 3 large potatoes, peeled and cubed, 4 carrots, cut into 1-inch pieces, 4 stalks celery, cut into 1-inch pieces, 1 large onion, chopped, 1 (14 ounce) can diced tomatoes with juice, 2 teaspoons dried oregano, 2 teaspoons Worcestershire sauce, 1.5 teaspoons dried thyme, 1 teaspoon minced garlic, 2 bay leaves	Place flour in a shallow bowl; press meat into the flour to coat and shake off the excess flour., Heat vegetable oil in a large skillet over medium; cook and stir meat until browned on all sides, about 5 minutes. Transfer meat to a large slow cooker. Pour beef stock over meat in slow cooker; add potatoes, carrots, celery, onion, diced tomatoes with juice, oregano, Worcestershire sauce, thyme, garlic, and bay leaves. Gently stir mixture., Cook on Low for 8 hours.	327 kcal	40 g	69 mg	6 g	33 g	1 g	243 mg	7 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alaska	Slow Cooker Venison Sloppy Joes	https://www.allrecipes.com/recipe/23064/slow-cooker-venison-sloppy-joes/	4.4	485.0	5.0	480.0	Stew meat slow cooked with bacon and onion in a savory sauce of brown sugar, vinegar, mustard, ketchup and spices.	0.25 pound bacon, 2 pounds venison stew meat, 1 large yellow onion, chopped, 0.5 cup brown sugar, 0.25 cup wine vinegar, 1 tablespoon ground cumin, 1 teaspoon chili powder, 2 tablespoons minced garlic, 1 tablespoon prepared Dijon-style mustard, 1 cup ketchup, salt and pepper to taste	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor., Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together., Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.	538 kcal	41 g	191 mg	1 g	52 g	6 g	1071 mg	33 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Alaska	Grilled Salmon in Foil	https://www.allrecipes.com/recipe/279339/grilled-salmon-in-foil/	4.3	25.0	10.0	15.0	Season salmon fillets and grill them in foil for a quick and easy meal that's great for entertaining or busy weeknights.	1.5 cups brown sugar, 1 teaspoon sea salt, 1 teaspoon lemon-pepper seasoning, 1 teaspoon seasoned salt, 2 (1 pound) fillets salmon fillets, cut in half, aluminum foil, 0.5 cup olive oil, 1 teaspoon liquid smoke, or more to taste	Preheat an outdoor grill for medium heat and lightly oil the grate., Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved fillets with mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of the pieces of foil together, leaving the sides open. Tent the foil for heat circulation., Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.	465 kcal	41 g	56 mg	NaN	20 g	4 g	458 mg	40 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alaska	An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)	https://www.allrecipes.com/recipe/238127/an-easy-as-pie-sweet-and-sour-sauce-no-red-sauce-heregolden/	4.7	15.0	5.0	10.0	If you often find sweet and sour to be a little too 'sweet' and not enough 'sour,' try this recipe for a homemade version of the classic Asian sauce.	1 cup white sugar, 0.75 cup chicken broth, 0.75 cup white vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt, 1 clove garlic, minced, 0.25 cup cold water, 3 tablespoons cornstarch	Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil., Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.	83 kcal	19 g	NaN	NaN	0 g	0 g	244 mg	17 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Alaska	Pepper-Honey Cedar Plank Salmon	https://www.allrecipes.com/recipe/165827/pepper-honey-cedar-plank-salmon/	4.8	105.0	15.0	30.0	I live in Alaska and have 3 sons that love to fish. I have had to come up with some pretty creative ways to prepare salmon, this is by far my family and friends favorite way to eat fresh salmon. I soak an untreated cedar plank in water and bourbon while they are out fishing for the day and fix the barbeque sauce so that's it is ready to get grilling.....	2 untreated cedar planks, 0.25 cup pineapple juice, 0.33333334326744 cup soy sauce, 2 tablespoons white vinegar, 2 tablespoons lemon juice, 1 tablespoon olive oil, 0.75 cup honey, 0.25 cup packed brown sugar, 1 teaspoon ground black pepper, 0.5 teaspoon cayenne pepper, 0.5 teaspoon paprika, 0.25 teaspoon garlic powder, 6 (6 ounce) skinless, boneless salmon fillets, 1 pinch salt and pepper to taste	Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired., Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside., Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little., Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.	484 kcal	47 g	114 mg	1 g	37 g	3 g	893 mg	45 g	17 g	0 g	6 servings	NaN	NaN
Africa	NaN	Alaska	Alaskan Sourdough Pancakes	https://www.allrecipes.com/recipe/283167/alaskan-sourdough-pancakes/	5.0	20.0	10.0	10.0	Cooked on a griddle until golden brown, these sourdough pancakes are easy to make and will delight the whole family.	1 cup sourdough starter, 1 cup milk, 1 large egg, beaten, 1 tablespoon vegetable oil, 1.25 cups all-purpose flour, 2 tablespoons white sugar, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, cooking spray	Mix sourdough starter, milk, egg, and oil together in a bowl,, Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add wet ingredients and stir until just mixed; some lumps are okay., Lightly spray a griddle with cooking spray and heat over medium-high heat. Working in batches, drop batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until golden brown, another 2 to 3 minutes.	223 kcal	38 g	35 mg	2 g	8 g	1 g	418 mg	7 g	4 g	0 g	6 servings	NaN	NaN
Africa	NaN	Alaska	Wilderness Place Lodge Cookies	https://www.allrecipes.com/recipe/53211/wilderness-place-lodge-cookies/	4.7	32.0	20.0	12.0	These cookies were created by the owners of Wilderness Place Lodge, in Lake Creek, Alaska. The owners are very good friends of mine, and the culinary creations at this fishing lodge are out of this world! I promise, one of these cookies will fill you as much as a cheeseburger and fries would!	2 cups butter, 2 cups white sugar, 2 cups packed brown sugar, 4 eggs, 2 teaspoons vanilla extract, 3 cups all-purpose flour, 2 teaspoons salt, 2 teaspoons baking soda, 6 cups quick cooking oats, 2 cups chocolate chips, 2 cups chopped and toasted walnuts, 1 cup coconut, 1 cup raisins	Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets., In a very large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking soda; stir into the sugar mixture until well incorporated. Mix in oats, then stir in the chocolate chips, nuts, coconut and raisins. Drop by heaping teaspoonfuls onto the prepared cookie sheets., Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Let cookies cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.	229 kcal	28 g	29 mg	2 g	3 g	6 g	171 mg	16 g	12 g	0 g	60 servings	NaN	NaN
Africa	NaN	Alaska	Pan-Poached Alaskan Salmon Piccata	https://www.allrecipes.com/recipe/16841/pan-poached-alaskan-salmon-piccata/	4.6	30.0	5.0	25.0	This elegant dish of salmon filets poached in lemon juice and chicken bouillon, then topped with butter and capers, is a great way to impress your significant other. Serve over cooked fettuccine or on its own with steamed vegetables and rice.	0.5 cup water, 2 tablespoons lemon juice, 0.125 teaspoon chicken bouillon granules, 2 (4 ounce) fillets salmon, 1 tablespoon butter, 2 tablespoons capers, ground black pepper to taste, 1 tablespoon chopped fresh parsley	Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm., Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.	262 kcal	2 g	81 mg	0 g	23 g	6 g	367 mg	0 g	18 g	0 g	2 servings	NaN	NaN
Africa	NaN	Alaska	Salmonberry Cake	https://www.allrecipes.com/recipe/234446/salmonberry-cake/	5.0	105.0	15.0	30.0	This simple cake is made with salmonberries, also known as cloudberries or bakeapples, native to the west coast of North America from Alaska to California.	4 cups salmonberries, divided, 0.75 cup water, or as needed, 1 (16.5 ounce) package white cake mix, 3 eggs, 2 tablespoons vegetable oil, 0.5 cup white sugar	Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9-inch) round cake pans., Press 2 cups of salmonberries through a metal mesh strainer into a bowl using the back of a large spoon; discard contents of strainer. Pour salmonberry pulp and juice (it will be about 1 1/4 cups) from bowl into a 2-cup measuring cup; pour in enough water to bring the pulp and juice to 2 cups. Stir well., Place cake mix, eggs, vegetable oil, and 1 cup salmonberry mixture in a bowl; blend with an electric mixer on low speed until moistened, about 30 seconds. Beat cake mixture at medium speed for 2 minutes. Fold remaining 1 1/2 cups whole salmonberries into cake mixture; pour evenly into prepared pans., Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes., While cake is baking, cook remaining 1 cup salmonberry mixture, remaining 1/2 cup whole salmonberries, and sugar in a saucepan over medium high heat, stirring constantly, until mixture begins to simmer; remove from heat., To assemble: While cake is still warm, gently poke holes all over the top of the cake layers with a fork. Pour half the cooled salmonberry mixture over each cake layer; allow to cool completely. Allow to cool completely.	127 kcal	21 g	23 mg	1 g	2 g	1 g	140 mg	15 g	4 g	0 g	24 servings	NaN	NaN
Africa	NaN	Alaska	Alaska Sheet Cake	https://www.allrecipes.com/recipe/203488/alaska-sheet-cake/	4.3	65.0	15.0	20.0	Just like a Texas Sheet Cake, it uses the technique of boiling the water and butter, and it has a pecan frosting - but it's white instead of chocolate.	2 cups all-purpose flour, plus, 2 tablespoons all-purpose flour, 1 teaspoon salt, 1 cup butter, 1 cup water, 3 eggs, 2 cups white sugar, 0.5 cup buttermilk, 1.5 teaspoons baking soda, 0.5 teaspoon baking powder, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 0.5 cup butter, 5 tablespoons milk, 1 (16 ounce) package confectioners' sugar, sifted, 1 cup chopped pecans, 1 teaspoon vanilla extract	Preheat oven to 400 degrees F (200 degrees C), and grease and flour a 10x15 inch sheet pan., Stir together the flour and salt in a large mixing bowl., Place 1 cup butter with the water in a saucepan, and bring to a boil over medium heat. Remove from the heat, and set aside to cool., Beat eggs in a separate mixing bowl, and stir in the sugar, buttermilk, boiled butter mixture, baking soda, baking powder, vanilla extract, and almond extract until well combined., Pour the egg mixture into the flour mixture, and stir until the batter is well mixed. Pour the batter into the prepared baking sheet., Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let the cake cool before icing., To make icing, place 1/2 cup of butter and the milk into a saucepan, and bring to a boil over medium-low heat. Remove from the heat, and beat in the confectioners' sugar, chopped pecans, and vanilla extract. Ice the cooled cake with the warm frosting.	328 kcal	45 g	54 mg	1 g	3 g	8 g	284 mg	36 g	16 g	0 g	24 servings	NaN	NaN
Africa	NaN	Alaska	Lance's Balsamic Pickled Eggs	https://www.allrecipes.com/recipe/192610/lances-balsamic-pickled-eggs/	4.0	5830.0	15.0	25.0	This pickled-egg recipe uses balsamic vinegar, fresh cayenne peppers, and the liquid from canned beets for a unique Alaskan delicacy.	24 eggs, 2 onions, sliced, 2 cups balsamic vinegar, 4 cups water, 4 tablespoons white sugar, 20 cloves garlic, mashed into a paste, 35 peppercorns, 0.5 cup beet juice (see Cook's Note), 6 fresh green and red cayenne chiles, halved lengthwise	Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them., Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.	109 kcal	10 g	185 mg	1 g	7 g	2 g	167 mg	6 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Alaska	Halibut Chowder with Cream Cheese	https://www.allrecipes.com/recipe/266718/halibut-chowder-with-cream-cheese/	5.0	40.0	15.0	25.0	This huge pot of halibut chowder with bacon, cream cheese, and green onions is easy thanks to canned soup and makes enough to feed a crowd.	1 pound bacon, diced, 3 cups low-fat milk, 2 (8 ounce) packages cream cheese, softened, 4 (10.75 ounce) cans cream of potato soup (such as Campbell's®), 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted, 1 (15.25 ounce) can niblet corn, drained, 4 cups finely diced halibut, 8 ounces sliced fresh mushrooms, 10 green onions with tops, diced, or more to taste, 2 cloves garlic, or more to taste, 1 pinch cayenne pepper	Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Reserve drippings in the skillet, and drain bacon slices on paper towels., Combine milk and cream cheese in a blender and process., Combine cream of potato soup, cream of mushroom soup, corn, and cream cheese mixture in a large pot over low heat. Bring to a simmer, about 5 minutes. Add cooked bacon., Heat skillet with bacon drippings over medium heat. Add halibut, mushrooms, green onions, and garlic. Cook and stir until tender, 5 to 7 minutes. Transfer contents of skillet to the pot with the soup., Season soup with cayenne pepper and cook until heated through, about 5 minutes more.	382 kcal	24 g	77 mg	2 g	22 g	12 g	1468 mg	2 g	23 g	0 g	12 servings	NaN	NaN
Africa	NaN	Alaska	Alaskan Peanut Butter Ice Cream Pie	https://www.allrecipes.com/recipe/237798/alaskan-peanut-butter-ice-cream-pie/	5.0	40.0	10.0	NaN	This recipe creates a simple peanut butter-flavored pie "crust" for filling with softened ice cream.	0.66666668653488 cup creamy peanut butter, 0.33333334326744 cup corn syrup (such as Karo®), 3 cups crushed sugar-frosted corn flake cereal (such as Frosted Flakes®), 0.5 gallon coffee ice cream, softened, 2 tablespoons chocolate syrup, or to taste	Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes., Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust., Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer., Put pie in freezer and freeze until firm in the center, at least 30 minutes.	847 kcal	90 g	240 mg	2 g	17 g	25 g	495 mg	63 g	47 g	0 g	8 servings	NaN	NaN
Africa	NaN	Alaska	Alaskan Spicy Spinach Dip	https://www.allrecipes.com/recipe/19700/alaskan-spicy-spinach-dip/	4.0	50.0	30.0	20.0	Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip.	2 pounds pepperjack cheese, 2 cups half-and-half cream, 1 large tomato, diced, 1 onion, diced, 0.5 cup diced red bell pepper, 3 cups spinach, rinsed and chopped	Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.	360 kcal	7 g	96 mg	1 g	18 g	16 g	484 mg	1 g	29 g	0 g	12 servings	NaN	NaN
Africa	NaN	Oregon	Strawberry Ice Cream	https://www.allrecipes.com/recipe/34318/strawberry-ice-cream/	4.6	100.0	25.0	15.0	This strawberry ice cream recipe uses egg yolks and heavy cream to make a rich custard-style base for freshly pureed strawberries.	1 quart fresh strawberries, hulled, 1.5 cups heavy cream, divided, 0.75 cup white sugar, 3 egg yolks, 3 tablespoons light corn syrup	Place strawberries into the container of a blender or food processor; puree until smooth. Pour into a large bowl; set aside., Heat 1 1/4 cups of cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. Whisk sugar, egg yolks, remaining 1/4 cup cream, and corn syrup together in a large bowl. Gradually pour the hot cream into egg yolk mixture, whisking constantly. Return mixture to the saucepan and heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into berry puree through a sieve; mix well and refrigerate until chilled., Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.	390 kcal	43 g	184 mg	2 g	3 g	15 g	34 mg	33 g	25 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oregon	Lemon Rosemary Salmon	https://www.allrecipes.com/recipe/80388/lemon-rosemary-salmon/	4.5	30.0	10.0	20.0	An easy yet impressive rosemary and lemon salmon, baked with bright, savory flavors. This dish works as a weeknight meal or special occasion dinner.	1 lemon, thinly sliced, 4 sprigs fresh rosemary, 2 salmon fillets, bones and skin removed, coarse salt to taste, 1 tablespoon olive oil, or as needed	Preheat the oven to 400 degrees F (200 degrees C)., Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil., Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.	257 kcal	6 g	56 mg	3 g	21 g	3 g	1017 mg	NaN	18 g	0 g	2 servings	NaN	NaN
Africa	NaN	Oregon	Chai Tea Latte	https://www.allrecipes.com/recipe/222513/chai-tea-latte/	4.3	5.0	5.0	NaN	Make your own milky chai tea lattes with this homemade recipe that uses boiling water, milk, sugar, honey, and a chai tea bag. Delicious hot or iced!	0.75 cup boiling water, 1 chai tea bag, 1.5 teaspoons honey, 1 teaspoon white sugar, 0.75 cup milk	Pour boiling water over chai tea bag in a mug; let steep 4 to 6 minutes. Remove and discard tea bag., Stir honey and sugar into tea to dissolve. Stir milk through tea to serve.	145 kcal	23 g	15 mg	NaN	6 g	2 g	81 mg	22 g	4 g	0 g	1 serving	NaN	NaN
Africa	NaN	Oregon	Triple Berry Crisp	https://www.allrecipes.com/recipe/52547/triple-berry-crisp/	4.6	50.0	20.0	30.0	This berry crisp uses fresh raspberries, blackberries, and blueberries to make a juicy summer dessert with a buttery brown sugar and oat crumble.	1.5 cups fresh blackberries, 1.5 cups fresh raspberries, 1.5 cups fresh blueberries, 0.25 cup white sugar, 2 cups all-purpose flour, 2 cups rolled oats, 1.5 cups packed brown sugar, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 1.5 cups cold butter, cubed	Preheat the oven to 350 degrees F (175 degrees C)., Gently toss together blackberries, raspberries, blueberries, and white sugar in a large bowl; set aside., Combine flour, oats, brown sugar, cinnamon, and nutmeg in a separate large bowl. Cut in butter with 2 knives or a pastry blender until crumble mixture resembles coarse crumbs. Press 1/2 of the crumble into the bottom of a 9x13-inch pan. Cover with berry mixture. Sprinkle remaining crumble over berries., Bake in the preheated oven until fruit is bubbly and the top is golden brown, 30 to 40 minutes.	295 kcal	36 g	41 mg	3 g	3 g	10 g	113 mg	17 g	16 g	0 g	18 servings	NaN	NaN
Africa	NaN	Oregon	Japanese-Style Sesame Green Beans	https://www.allrecipes.com/recipe/87590/japanese-style-sesame-green-beans/	4.5	20.0	5.0	15.0	Fresh green beans get a flavor boost from sesame oil and a splash of soy sauce. Garnish with toasted sesame seeds.	1 tablespoon canola oil, 1.5 teaspoons sesame oil, 1 pound fresh green beans, washed, 1 tablespoon soy sauce, 1 tablespoon toasted sesame seeds	Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.	97 kcal	9 g	NaN	4 g	3 g	1 g	233 mg	2 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oregon	Capers and Halibut	https://www.allrecipes.com/recipe/50392/capers-and-halibut/	4.7	25.0	10.0	15.0	This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.	1 tablespoon olive oil, 2 (8 ounce) steaks halibut, 0.5 cup white wine, 1 teaspoon chopped garlic, 0.25 cup butter, salt and pepper to taste, 3 tablespoons capers, with liquid	Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside., Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors., Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.	284 kcal	1 g	72 mg	0 g	24 g	8 g	337 mg	0 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oregon	Classic Pear Crisp	https://www.allrecipes.com/recipe/91539/classic-pear-crisp/	4.2	60.0	20.0	35.0	Pears and crystallized ginger are baked under a crispy golden oat crust.	1 cup rolled oats, 0.33333334326744 cup brown sugar, 0.5 cup all-purpose flour, 1 teaspoon finely chopped crystallized ginger, 1 teaspoon ground cinnamon, 0.25 cup butter, 2 tablespoons white sugar, 2 tablespoons all-purpose flour, 2 teaspoons finely chopped crystallized ginger, 8 cups peeled and sliced pears, 1 pint vanilla ice cream	Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish., In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside., In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping., Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.	449 kcal	81 g	40 mg	9 g	6 g	8 g	97 mg	47 g	14 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oregon	Sugar Snap Peas	https://www.allrecipes.com/recipe/47613/sugar-snap-peas/	4.6	20.0	10.0	8.0	Shallots and a little thyme are sprinkled over irresistible sugar snap peas!	0.5 pound sugar snap peas, 1 tablespoon olive oil, 1 tablespoon chopped shallots, 1 teaspoon chopped fresh thyme, kosher salt to taste	Preheat oven to 450 degrees F (230 degrees C)., Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt., Bake 6 to 8 minutes in the preheated oven, until tender but firm.	59 kcal	5 g	NaN	1 g	1 g	1 g	100 mg	0 g	3 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oregon	Duck Confit, the Right Way	https://www.allrecipes.com/recipe/259108/duck-confit-the-right-way/	5.0	1633.0	35.0	128.0	Rubbed in salt and bathed in duck fat, duck is slow-boiled, then crisped to make this savory confit that will be the star of dinner parties.	1 shallot, minced, 0.25 cup evaporated cane sugar, 0.25 cup kosher salt, 3 tablespoons coarsely ground black pepper, 4 cloves garlic, minced, 6 sprigs thyme, chopped, 4 duck legs with thighs, 4 duck wings, trimmed, 4 cups duck fat	Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings., Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours., Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes., Preheat oven to 225 degrees F (110 degrees C)., Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck., Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat., Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.	554 kcal	5 g	138 mg	1 g	24 g	13 g	3103 mg	2 g	47 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oregon	The Best Thai Curry-Peanut Sauce	https://www.allrecipes.com/recipe/128804/the-best-thai-curry-peanut-sauce/	4.4	20.0	10.0	10.0	This sweet and spicy peanut sauce is made with coconut milk, creamy peanut butter, and thai red curry paste.	1 tablespoon vegetable oil, 1.5 tablespoons minced garlic, 2 tablespoons red curry paste, 1.25 cups creamy peanut butter, 0.75 cup brown sugar, 0.5 teaspoon chili powder, 0.5 teaspoon cayenne pepper, 0.5 tablespoon fish sauce, 1 teaspoon sesame oil, 3 (13.5 ounce) cans coconut milk	Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.	179 kcal	10 g	NaN	1 g	4 g	9 g	101 mg	7 g	16 g	0 g	28 servings	NaN	NaN
Africa	NaN	Oregon	Grilled Tri-Tip with Oregon Herb Rub	https://www.allrecipes.com/recipe/64497/grilled-tri-tip-with-oregon-herb-rub/	4.7	240.0	15.0	105.0	Tri-tip is a California central coast specialty, claimed to have been first introduced in the Santa Maria area. This recipe adds dill, sage, and rosemary to the basic Santa Maria recipe. The flavorful cut of meat really shines when it is grilled or smoked. Great with a green salad or layered onto French bread for a juicy beef sandwich.	1 tablespoon salt, 1.5 teaspoons garlic salt, 0.5 teaspoon celery salt, 0.25 teaspoon ground black pepper, 0.25 teaspoon onion powder, 0.25 teaspoon paprika, 0.25 teaspoon dried dill, 0.25 teaspoon dried sage, 0.25 teaspoon crushed dried rosemary, 1 (2 1/2 pound) beef tri-tip roast	Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use., Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together., Preheat an outdoor grill for high heat and lightly oil grate., Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit)., Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.	214 kcal	0 g	105 mg	0 g	30 g	3 g	1083 mg	NaN	9 g	0 g	10 servings	NaN	NaN
Africa	NaN	Oregon	Blackberry Cobbler	https://www.allrecipes.com/recipe/17933/blackberry-cobbler/	4.3	75.0	15.0	60.0	Try this simple blackberry cobbler recipe the next time you find yourself with an abundance of blackberries for a tasty, comforting dessert.	0.5 cup butter, 2 cups self-rising flour, 2 cups white sugar, 2 cups milk, 3.5 cups blackberries	Preheat the oven to 350 degrees F (175 degrees C). Once oven temperature is reached, melt butter in a 9x13-inch baking pan., Stir together flour, sugar, and milk in a medium bowl; batter will be slightly lumpy. Pour mixture on top of melted butter in the baking pan. Do not mix butter and mixture together., Drop blackberries into batter; if more crust is desired add less blackberries. Bake in the preheated oven until golden brown, about 1 hour.	337 kcal	60 g	26 mg	3 g	4 g	6 g	367 mg	41 g	10 g	0 g	11 servings	NaN	NaN
Africa	NaN	Oregon	Blueberry Walnut Salad	https://www.allrecipes.com/recipe/72721/blueberry-walnut-salad/	4.6	10.0	10.0	NaN	An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!	1 (10 ounce) package mixed salad greens, 1 pint fresh blueberries, 0.25 cup walnuts, 0.5 cup raspberry vinaigrette salad dressing, 0.25 cup crumbled feta cheese	In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.	128 kcal	18 g	9 mg	3 g	3 g	2 g	420 mg	13 g	6 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oregon	Grilled Halibut with Cilantro Garlic Butter	https://www.allrecipes.com/recipe/103971/grilled-halibut-with-cilantro-garlic-butter/	4.5	33.0	25.0	8.0	Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.	4 (6 ounce) fillets halibut, 1 lime, cut into wedges, salt and pepper to taste, 3 cloves garlic, coarsely chopped, 0.5 cup chopped fresh cilantro, 1 tablespoon fresh lime juice, 2 tablespoons butter, 1 tablespoon olive oil	Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper., Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate., Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.	276 kcal	3 g	69 mg	1 g	35 g	5 g	174 mg	0 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oregon	Shrimp and Crab Macaroni Salad	https://www.allrecipes.com/recipe/21664/shrimp-and-crab-macaroni-salad/	4.2	285.0	20.0	25.0	A chilled seafood macaroni salad with pasta, celery, onion, and green pepper. Imitation crabmeat also works well in place of real crab. Can also be made with salmon or tuna.	5 large eggs, 3 cups uncooked elbow macaroni, 0.5 pound fresh shrimp, peeled and deveined, 0.5 pound crabmeat, 2 strips celery, diced, 0.5 onion, minced, 0.5 green bell pepper, diced, 1 cup mayonnaise, 0.5 cup milk, 2 teaspoons cocktail sauce, 1 teaspoon dried dill weed, 1 teaspoon chopped fresh mint, 1 teaspoon salt, 0.5 teaspoon white sugar, 0.125 teaspoon hot pepper sauce, 2 teaspoons paprika, or as desired	Prepare salad: Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice 1 egg for garnish; chop remaining 4 eggs., Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain., Combine shrimp, crab, macaroni, chopped eggs, celery, onion, and bell pepper in a large bowl., Make dressing: Whisk together mayonnaise, milk, cocktail sauce, dill, mint, salt, sugar, and hot pepper sauce in a medium bowl until well combined., Pour dressing over macaroni mixture; mix thoroughly. Sprinkle with paprika and garnish with egg slices. Seal the bowl with plastic wrap and chill in the refrigerator, 4 to 6 hours.	621 kcal	45 g	257 mg	2 g	30 g	6 g	893 mg	4 g	36 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oregon	Chicken with Chanterelle Mushrooms and Marsala Wine	https://www.allrecipes.com/recipe/221551/chicken-with-chanterelle-mushrooms-and-marsala-wine/	4.6	45.0	15.0	30.0	This take on a classic recipe combination of chicken and Marsala wine uses chanterelle mushrooms and plenty of butter to deliver a tasty chicken main dish.	3 tablespoons all-purpose flour, 0.5 teaspoon paprika, 2 skinless, boneless chicken breast halves, 2 tablespoons butter, 0.5 pound sliced chanterelle mushrooms, 4 tablespoons butter, salt and ground black pepper, or to taste, 1 cup chicken broth, 0.5 cup dry Marsala wine, 1 teaspoon dried tarragon, crushed	Stir flour and paprika together in a shallow dish. Remove and set aside 1 tablespoon of the flour mixture for later use. Dredge the chicken in the flour mixture to coat evenly., Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. Transfer mushrooms to a bowl and set aside., Melt 4 tablespoons butter in the skillet. Cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper., Return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, Marsala wine, and dried tarragon. Place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).	637 kcal	25 g	161 mg	2 g	30 g	23 g	337 mg	6 g	38 g	0 g	2 servings	NaN	NaN
Africa	NaN	Oregon	Raspberry Almond Coffee Cake	https://www.allrecipes.com/recipe/7784/raspberry-almond-coffeecake/	4.6	90.0	30.0	60.0	This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.	1 cup fresh raspberries, 3 tablespoons brown sugar, 1 cup all-purpose flour, 0.33329999446869 cup white sugar, 0.5 teaspoon baking powder, 0.25 teaspoon baking soda, 0.125 teaspoon salt, 0.5 cup sour cream, 2 tablespoons butter, melted, 1 teaspoon vanilla extract, 1 egg, 0.25 cup sliced almonds, 0.25 cup sifted confectioners' sugar, 1 teaspoon milk, 0.25 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray., Combine raspberries and brown sugar in a bowl. Set aside., In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of batter into the prepared pan. Spread raspberry mixture evenly over batter. Spoon remaining batter over raspberry mixture. Top with almonds., Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack., Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.	173 kcal	26 g	30 mg	1 g	3 g	3 g	116 mg	15 g	7 g	0 g	10 servings	NaN	NaN
Africa	NaN	Oregon	Oregon Salmon Patties	https://www.allrecipes.com/recipe/58868/oregon-salmon-patties/	4.5	25.0	10.0	15.0	This excellent recipe for salmon patties comes from the Oregon coast. You can use canned or fresh salmon to make these easy salmon cakes to enjoy.	1 (14.75 ounce) can salmon, 2 tablespoons butter, 1 medium onion, chopped, 0.66666668653488 cup cracker crumbs, divided, 2 large eggs, beaten, 0.25 cup chopped fresh parsley, 1 teaspoon dry mustard, 3 tablespoons shortening	Drain salmon, reserving 3/4 cup of the liquid. Flake the meat., Melt butter in a large skillet over medium-high heat. Add onion and cook until tender., Combine onion with reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard, and salmon in a medium bowl. Mix until well blended, then shape into 6 patties. Coat patties in remaining cracker crumbs., Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.	442 kcal	20 g	123 mg	1 g	24 g	8 g	634 mg	3 g	29 g	0 g	5 servings	NaN	NaN
Africa	NaN	Oregon	Rainy Portland (Warm Rum Drink)	https://www.allrecipes.com/recipe/235281/rainy-portland-warm-rum-drink/	4.0	5.0	5.0	NaN	Warm yourself up with this 'Rainy Portland' drink made with warmed milk, brown sugar, rum, and a hint of butter.	10 fluid ounces milk, or to taste, 2 teaspoons brown sugar, 1 teaspoon vanilla extract, 1.5 fluid ounces rum, 1 teaspoon butter, 1 pinch ground nutmeg	Fill a microwave-safe mug with milk; stir in brown sugar and vanilla extract., Heat milk mixture in microwave until almost boiling, about 1 minute. Stir rum into milk mixture and float butter on top; sprinkle with nutmeg.	338 kcal	24 g	35 mg	0 g	10 g	7 g	157 mg	24 g	10 g	0 g	1 serving	NaN	NaN
Africa	NaN	Oregon	Sugar Snap Peas with Mint	https://www.allrecipes.com/recipe/59467/sugar-snap-peas-with-mint/	4.5	10.0	6.0	4.0	Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature.	2 teaspoons olive oil, 0.75 pound sugar snap peas, trimmed, 3 green onions, chopped, 1 clove garlic, chopped, 0.125 teaspoon salt, 0.125 teaspoon pepper, 1 tablespoon chopped fresh mint	Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.	67 kcal	8 g	NaN	2 g	2 g	0 g	75 mg	0 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oregon	Shrimp and Sugar Snap Peas	https://www.allrecipes.com/recipe/75490/shrimp-and-sugar-snap-peas/	4.1	30.0	20.0	10.0	Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.	1 (16 ounce) package uncooked linguini pasta, 2 tablespoons olive oil, 1 teaspoon chili oil, 1.5 pounds medium shrimp, peeled and deveined, 1 pound sugar snap pea pods, 2 large cloves garlic, minced, 1.5 cups dry white wine, 0.25 cup reserved pasta water, 1 tablespoon unsalted butter, 1 tablespoon fresh lemon juice, 0.33333334326744 cup chopped fresh basil	Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid., Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside., Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.	403 kcal	47 g	133 mg	4 g	26 g	2 g	130 mg	1 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oregon	Danish Peppernut Christmas Cookies (Pebernodder)	https://www.allrecipes.com/recipe/147068/danish-peppernut-christmas-cookies-pebernodder/	4.2	30.0	20.0	10.0	Spicy cookies are a beloved Christmas treat in Denmark and throughout Scandinavia where expensive spices were traditionally reserved for special holiday foods. These tiny (nut-free) butter cookies burst with flavor from cardamom, cinnamon, nutmeg, and cloves.	1 cup butter, softened, 1 cup white sugar, 2 eggs, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, 1 teaspoon salt, 2.75 cups all-purpose flour, or as needed	Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets., Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets., Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.	19 kcal	2 g	4 mg	0 g	0 g	1 g	19 mg	1 g	1 g	0 g	200 servings	NaN	NaN
Africa	NaN	Oregon	Fresh Pear Bread	https://www.allrecipes.com/recipe/75680/fresh-pear-bread/	4.4	80.0	20.0	60.0	This moist, delicious bread is made with fresh pears and flavored with vanilla pudding mix and cinnamon.	2 pears - peeled, cored and shredded, 1 pear - peeled, cored and mashed, 1 egg, lightly beaten, 1 egg white, lightly beaten, 2 tablespoons water, 1 teaspoon vanilla extract, 1.5 cups all-purpose flour, 1 cup white sugar, 0.25 cup instant vanilla pudding mix, 1.5 teaspoons cinnamon, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.125 teaspoon baking powder	Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan., In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan., Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.	172 kcal	40 g	16 mg	2 g	3 g	0 g	185 mg	24 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Oregon	Highway Cafe Chess Pie	https://www.allrecipes.com/recipe/72520/highway-cafe-chess-pie/	4.6	40.0	10.0	30.0	I obtained this recipe 40-years ago from the cook at the Highway Cafe in Scappoose, Oregon. I have never found its equal. Whenever I serve it, I am always asked for the recipe.	1.25 cups raisins, 1 cup white sugar, 0.5 cup butter, 3 eggs, 1 teaspoon vanilla extract, 0.25 cup sour cream, 1 cup chopped walnuts, 1 (9 inch) pie crust, baked and cooled	Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in boiling water for 10 minutes. Drain, and chop., In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, sour cream, walnuts and chopped raisins. Pour into the baked pie shell., Bake for 30 minutes in the preheated oven, or until firm in the center. Allow to cool completely before slicing.	498 kcal	56 g	103 mg	2 g	7 g	11 g	217 mg	42 g	30 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oregon	Strawberries in Spiced Syrup	https://www.allrecipes.com/recipe/87043/strawberries-in-spiced-syrup/	4.3	30.0	15.0	15.0	This is a great recipe using ingredients already stocked in your cabinet and one my husband said was knock you to your knees delicious. Serve with fresh whipped cream and enjoy.	1 cup sugar, 1 cup water, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 1 tablespoon vanilla extract, 2 pints strawberries, hulled and sliced	In a saucepan, stir together the sugar and water. Bring to a boil, and cook for about 10 minutes, or until it becomes syrupy. Mix in the nutmeg and cinnamon, and remove from the heat. Stir in the vanilla. Allow to cool for a few minutes, then pour over sliced strawberries.	174 kcal	43 g	NaN	3 g	1 g	0 g	1 mg	39 g	0 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oregon	Spicy Fruit Salsa	https://www.allrecipes.com/recipe/88461/spicy-fruit-salsa/	4.4	15.0	15.0	NaN	A sweet and spicy fresh fruit salsa starring kiwi, strawberries, blackberries, and apples; seasoned with cayenne, hot sauce, green salsa, and lime juice. Serve with tortilla chips	5 kiwis, peeled and diced, 1 quart strawberries, finely chopped, 1 pint fresh blackberries, chopped, 4 Granny Smith apples - peeled, cored and coarsely shredded, 2 tablespoons any flavor fruit jelly, 0.75 cup brown sugar, 1 tablespoon cayenne pepper, 3 tablespoons habanero hot sauce, 1 (7 ounce) can green salsa, 0.33333334326744 cup lime juice	Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.	136 kcal	34 g	NaN	4 g	1 g	NaN	149 mg	27 g	1 g	0 g	12 servings	NaN	NaN
Africa	NaN	Oregon	Tangy Pear and Blue Cheese Salad	https://www.allrecipes.com/recipe/34727/tangy-pear-and-blue-cheese-salad/	4.6	20.0	20.0	NaN	Romaine, blue cheese, chopped pears, walnuts, and red onion, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!	0.33333334326744 cup ketchup, 0.5 cup distilled white vinegar, 0.75 cup white sugar, 2 teaspoons salt, 1 cup canola oil, 2 heads romaine lettuce, chopped, 4 ounces crumbled blue cheese, 2 pears - peeled, cored and chopped, 0.5 cup toasted chopped walnuts, 0.5 red onion, chopped	In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended., In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.	627 kcal	43 g	14 mg	5 g	8 g	7 g	1197 mg	36 g	50 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oregon	Magical Unicorn Poop Meringues	https://www.allrecipes.com/recipe/263432/magical-unicorn-poop-meringues/	5.0	150.0	30.0	120.0	A fun project for kids, these rainbow-colored unicorn poop meringues sparkle with edible glitter and are ideal for easy entertaining.	3 egg whites, at room temperature, 1 teaspoon vanilla extract, 0.25 teaspoon cream of tartar, 0.75 cup white sugar, 6 drops pink food coloring, or as needed, 6 drops blue food coloring, or as needed, 6 drops purple food coloring, or as needed, 1.5 teaspoons edible rainbow glitter, or as needed	Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper., Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth., Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife., Pipe mixture onto the prepared baking sheets into 1 1/2-inch 'poop'-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues., Bake in the preheated oven until dry and set, about 2 hours.	40 kcal	10 g	NaN	NaN	1 g	NaN	10 mg	9 g	NaN	0 g	16 servings	NaN	NaN
Africa	NaN	Oregon	Sugared Black Raspberry Tea Cookies	https://www.allrecipes.com/recipe/11379/sugared-black-raspberry-tea-cookies/	4.5	45.0	30.0	15.0	Petite, crunchy, black raspberry filled thumbprints, dipped in granulated sugar, and studded with miniature chocolate chips. These cookies freeze well.	0.5 cup butter, 0.25 cup packed brown sugar, 0.33333298563957 cup white sugar, 1 teaspoon vanilla extract, 3 tablespoons milk, 1.3333300352097 cups all-purpose flour, 0.25 cup cornstarch, 0.25 cup miniature semisweet chocolate chips, 3 tablespoons white sugar, 1 (10 ounce) jar black raspberry jam	Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper., In a large bowl, cream butter with brown sugar and 1/3 cup white sugar. Blend in the vanilla and milk. Mix in the flour and corn starch. Stir in the mini chocolate chips., Form the dough into 1 inch balls, and roll in the remaining white sugar. Place on the prepared cookie sheet, about 1 1/2 inches apart. Use your finger or thumb to press straight down into the center of each ball, making a well for the jam. Neatly fill each cookie with a small amount of jam., Bake in preheated oven for 13 to 15 minutes, or until cookies are just beginning to turn golden around the edges. Let cookies cool before eating.	88 kcal	15 g	7 mg	0 g	1 g	2 g	22 mg	9 g	3 g	0 g	36 servings	NaN	NaN
Africa	NaN	Oregon	Artichoke Crab Dip	https://www.allrecipes.com/recipe/24739/artichoke-crab-dip/	4.2	45.0	15.0	30.0	This hot dip is simple and wonderful! Lump crabmeat is folded into a creamy artichoke mixture. Serve with crackers or warm bread slices.	2 (8 ounce) packages cream cheese, softened, 1 (14 ounce) can artichoke hearts in water, drained, 0.5 teaspoon Old Bay (tm) Seasoning, 0.5 pound fresh crabmeat, picked over for cartilage and shell fragments	Preheat oven to 375 degrees F (190 degrees C)., Place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and Old Bay Seasoning TM. Blend until smooth. Gently fold in crabmeat, taking care not to break up lumps., Bake in the preheated oven 30 minutes, or until surface is golden brown. Remove from heat and garnish with remaining artichoke hearts.	85 kcal	2 g	28 mg	1 g	4 g	4 g	211 mg	NaN	7 g	0 g	24 servings	NaN	NaN
Africa	NaN	Oregon	Berry Refresher	https://www.allrecipes.com/recipe/68600/berry-refresher/	4.0	10.0	10.0	NaN	This recipe is a perfect refresher for a hot summer day or to quench a raging thirst! Absolutely delicious! To make it thick, simply use berries frozen!	1 cup apple juice, 1 cup orange juice, 0.33333334326744 cup milk, 1 tablespoon honey, 2 frozen strawberries, thawed, 0.33333334326744 cup frozen raspberries, thawed, 0.66666668653488 cup frozen blueberries, thawed, 3 cubes ice	Place the apple juice, orange juice, milk, honey, strawberries, raspberries, blueberries, and ice cubes in a blender. Blend until slushy. Serve cold.	120 kcal	28 g	2 mg	2 g	1 g	0 g	12 mg	24 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oregon	Strawberry Soup III	https://www.allrecipes.com/recipe/13391/strawberry-soup-iii/	4.0	0.0	NaN	NaN	Strawberries are blended with buttermilk in this chilled soup sweetened to taste with white sugar.	2 cups strawberries, 1 cup buttermilk, 1 teaspoon granulated sugar	Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.	52 kcal	10 g	3 mg	1 g	3 g	0 g	65 mg	8 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oregon	Idaho Fry Sauce	https://www.allrecipes.com/recipe/217152/idaho-fry-sauce/	4.5	40.0	10.0	NaN	This mayonnaise-based fry sauce with tangy seasoning is just what you need to jazz up your french fries. Made with easy ingredients you already have.	1 cup mayonnaise, 2 tablespoons mayonnaise, 0.25 cup white sugar, 0.5 teaspoon salt, 0.5 teaspoon onion powder, 0.25 teaspoon ground mustard, 0.125 teaspoon paprika, 0.5 cup ketchup, 2 tablespoons red wine vinegar, 1.5 teaspoons Worcestershire sauce	Whisk together 1 cup plus 2 tablespoons mayonnaise with sugar, salt, onion powder, ground mustard, and paprika until smooth. Stir in ketchup, vinegar, and Worcestershire sauce until well blended., Cover and refrigerate until chilled, about 30 minutes. Store covered in the refrigerator.	132 kcal	6 g	6 mg	NaN	0 g	2 g	238 mg	NaN	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Washington	Grilled Salmon	https://www.allrecipes.com/recipe/12720/grilled-salmon-i/	4.8	151.0	15.0	16.0	A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.	1.5 pounds salmon fillets, lemon pepper to taste, garlic powder to taste, salt to taste, 0.33333334326744 cup soy sauce, 0.33333334326744 cup brown sugar, 0.33333334326744 cup water, 0.25 cup vegetable oil	Season salmon fillets with lemon pepper, garlic powder, and salt., In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours., Preheat grill for medium heat., Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.	318 kcal	13 g	56 mg	0 g	21 g	3 g	1092 mg	12 g	20 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Cedar Planked Salmon	https://www.allrecipes.com/recipe/109297/cedar-planked-salmon/	4.9	35.0	15.0	20.0	Cedar-plank salmon is tops for flavor. This streamlined recipe uses a quick soy, scallion, and ginger marinade that's speedy enough for weeknights.	3 (12 inch) untreated cedar planks, 0.33333334326744 cup soy sauce, 0.33333334326744 cup vegetable oil, 1.5 tablespoons rice vinegar, 1 teaspoon sesame oil, 0.25 cup chopped green onions, 1 tablespoon grated fresh ginger, 1 teaspoon minced garlic, 2 (2 pound) salmon fillets, skin removed	Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time., Stir together soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic in a shallow dish., Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated., Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little., Remove salmon from marinade and place on planks; discard marinade., Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.	678 kcal	2 g	179 mg	0 g	61 g	9 g	981 mg	0 g	46 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Chinese Pork Dumplings	https://www.allrecipes.com/recipe/228052/chinese-pork-dumplings/	4.8	80.0	20.0	60.0	These fried Chinese dumplings are from Liana Cafe House in Seattle's International District. You can make them at home with this authentic recipe!	0.5 cup soy sauce, 1 tablespoon seasoned rice vinegar, 1 tablespoon finely chopped Chinese chives, 1 tablespoon sesame seeds, 1 teaspoon chile-garlic sauce (such as Sriracha®), 1 pound ground pork, 3 cloves garlic, minced, 1 large egg, beaten, 2 tablespoons finely chopped Chinese chives, 2 tablespoons soy sauce, 1.5 tablespoons sesame oil, 1 tablespoon minced fresh ginger, 50 dumpling wrappers, 0.5 cup vegetable oil for frying, or as needed	Prepare dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile sauce in a small bowl. Set aside., Prepare dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined., Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle., Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings., Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side., Pour in 1 cup of water; cover and cook until the dumplings are tender and pork is cooked through, about 5 minutes., Repeat to cook remaining dumplings, adding more oil and water for each batch., Serve dumplings with dipping sauce.	540 kcal	50 g	103 mg	2 g	28 g	7 g	2373 mg	1 g	25 g	0 g	5 servings	NaN	NaN
Africa	NaN	Washington	Fresh Cherry Cobbler	https://www.allrecipes.com/recipe/72815/fresh-cherry-cobbler/	4.3	120.0	60.0	60.0	This delicious cherry cobbler is made with fresh cherries rather than canned. Pitting the cherries will be well worth it when you taste this treat.	0.5 cup butter, 1 cup all-purpose flour, 1.75 cups white sugar, divided, 1 teaspoon baking powder, 1 cup milk, 2 cups pitted sour cherries, 1 tablespoon all-purpose flour	Preheat the oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes., Stir together 1 cup flour, 1 cup sugar, and baking powder in a medium bowl. Mix in milk until well blended, then pour the batter into the pan over the melted butter. Do not stir., Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with remaining 3/4 cup sugar and 1 tablespoon flour. Distribute the cherry mixture evenly over the batter. Do not stir., Bake in the preheated oven until golden brown, 50 to 60 minutes. A toothpick inserted into the cobber should come out clean.	244 kcal	42 g	22 mg	1 g	2 g	5 g	94 mg	32 g	8 g	0 g	12 servings	NaN	NaN
Africa	NaN	Washington	Texas Sausage Kolaches (Klobasneks)	https://www.allrecipes.com/recipe/268998/texas-sausage-kolaches-klobasneks/	4.8	130.0	45.0	15.0	In Central Texas, sausage kolaches (also called klobasneks) are plentiful and sold in every bakery. If you're craving the real thing, try this recipe!	0.5 cup milk, 0.5 cup white sugar, 0.25 cup unsalted butter, 1 teaspoon salt, 0.5 cup warm water, 2 (.25 ounce) packages active dry yeast, 4.5 cups all-purpose flour, divided, 2 large eggs, beaten, 4 tablespoons unsalted butter, melted, divided, 1 (8 ounce) smoked breakfast sausage links (such as Eckrich®), 1 (8 ounce) package sharp Cheddar cheese	Heat milk in a small saucepan over medium heat until it begins to bubble; remove from heat immediately. Stir in sugar, 1/4 cup butter, and salt and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes., Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in 2 cups flour, cooled milk mixture, and eggs; beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry., Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Brush dough lightly with some of the melted butter and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour., Meanwhile, cut sausages in half and pat dry (this is important). Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet., Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Add 1 piece of Cheddar cheese topped with 1 sausage half. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches. Brush the tops of kolaches with remaining melted butter., Bake in the preheated oven until golden, 12 to 15 minutes.	264 kcal	27 g	51 mg	1 g	9 g	7 g	367 mg	6 g	13 g	0 g	20 servings	NaN	NaN
Africa	NaN	Washington	Beets on the Grill	https://www.allrecipes.com/recipe/144529/beets-on-the-grill/	4.6	45.0	10.0	30.0	Easy roasted beets in foil that get cooked on the grill. A great way to prepare flavorful beets without any mess. They don't even need to be peeled.	cooking spray, 6 beets, scrubbed, 2 tablespoons butter, salt and pepper to taste	Preheat an outdoor grill for high heat., Coat one side of a large piece of aluminum foil with cooking spray. Place beets and butter on foil; season with salt and pepper. Wrap foil over beets., Place packet on the grill grate. Cook until beets are very tender, about 30 minutes., Allow beets to cool before serving, about 5 minutes.	208 kcal	24 g	31 mg	7 g	4 g	7 g	274 mg	17 g	12 g	0 g	2 servings	NaN	NaN
Africa	NaN	Washington	Surprise Banana Cake	https://www.allrecipes.com/recipe/7306/surprise-banana-cake/	4.5	40.0	10.0	30.0	This easy banana cake with walnuts is a simple, one-bowl recipe for a moist and tender dessert full of flavor from lots of mashed, overripe bananas.	1 cup white sugar, 0.5 cup unsalted butter, 4 ripe bananas, mashed, 2 cups all-purpose flour, 0.5 cup chopped walnuts, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon vanilla extract, 0.5 teaspoon salt	Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch dish., Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add bananas, flour, walnuts, eggs, baking soda, vanilla, and salt; mix thoroughly. Pour batter into the prepared dish., Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean. Cool completely, then frost as desired.	144 kcal	21 g	26 mg	1 g	2 g	3 g	108 mg	11 g	6 g	0 g	24 servings	NaN	NaN
Africa	NaN	Washington	Panko-Breaded Fried Razor Clams	https://www.allrecipes.com/recipe/141051/panko-breaded-fried-razor-clams/	4.7	140.0	15.0	5.0	Pan-fried razor clams in a crunchy crust make a tasty shellfish appetizer when breaded with coarse Japanese panko bread crumbs. Allow enough additional time before cooking to freeze breaded clams so the coating sticks well.	6 razor clams, cleaned and dried, 2 eggs, 1 cup all-purpose flour, salt to taste, black pepper to taste, garlic powder to taste, 1 cup panko (Japanese bread crumbs), 0.25 cup shredded Parmesan cheese, 0.33333334326744 cup vegetable oil for frying	Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside., Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm., Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.	405 kcal	60 g	159 mg	1 g	26 g	3 g	373 mg	1 g	10 g	0 g	3 servings	NaN	NaN
Africa	NaN	Washington	Baked Asparagus with Balsamic Butter Sauce	https://www.allrecipes.com/recipe/59671/baked-asparagus-with-balsamic-butter-sauce/	4.6	25.0	10.0	15.0	Asparagus with balsamic butter sauce is a simple and delicious side dish. Bake them until tender, then pour a buttery soy and balsamic mixture over top.	1 pound fresh asparagus, trimmed, cooking spray, salt and pepper to taste, 2 tablespoons butter, 1 tablespoon soy sauce, 1 teaspoon balsamic vinegar	Preheat the oven to 400 degrees F (200 degrees C)., Arrange asparagus on a baking sheet. Coat with cooking spray, then season with salt and pepper., Bake in the preheated oven until tender, about 12 minutes., Meanwhile, melt butter in a saucepan over medium heat. Remove from the heat and stir in soy sauce and balsamic vinegar., Pour sauce over baked asparagus.	77 kcal	5 g	15 mg	2 g	3 g	4 g	308 mg	2 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Easy Swedish Apple Pie	https://www.allrecipes.com/recipe/54628/easy-swedish-apple-pie/	4.6	60.0	20.0	40.0	This lovely Swedish apple pie covered with a sweet, cinnamon crust is perfectly tart and tasty. It's easy to make too, no need to roll out dough.	1.5 pounds Granny Smith apples - peeled, cored and sliced, 1 tablespoon sugar, 1 cup sugar, 1 cup flour, 0.75 cup melted butter, 1 large egg, 1 teaspoon cinnamon	Preheat the oven to 350 degrees F (175 degrees C)., Toss apples with 1 tablespoon sugar and pour them into a pie plate., Thoroughly mix together 1 cup sugar with flour, butter, egg, and cinnamon. Spread this evenly over the top of the pie., Bake in the preheated oven until apples have cooked and topping is golden brown, 40 to 45 minutes.	359 kcal	49 g	69 mg	2 g	3 g	11 g	133 mg	35 g	18 g	0 g	8 servings	1 (9-inch) pie	NaN
Africa	NaN	Washington	Best Ever Caramel Apple Crisp	https://www.allrecipes.com/recipe/91824/best-ever-caramel-apple-crisp/	4.6	100.0	45.0	55.0	"When our class visited an apple farm this fall, we realized that we all shared a common love apples dipped in caramel. We created this really easy dessert that the whole family can enjoy."	5 large Granny Smith apples - peeled, cored, and thinly sliced, 0.5 cup white sugar, 1 tablespoon all-purpose flour, 0.5 teaspoon ground cinnamon, 1 tablespoon lemon juice, 0.25 cup water, 1.5 cups all-purpose flour, 1 cup brown sugar, 1 cup quick cooking oats, 1 cup butter, softened, 1 (14 ounce) package individually wrapped caramels, unwrapped, 1 (5 ounce) can evaporated milk	Preheat oven to 350 F (175 degree C)., In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples., In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble., Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).	502 kcal	81 g	46 mg	3 g	5 g	11 g	208 mg	58 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Washington	Mushroom Risotto	https://www.allrecipes.com/recipe/17323/mushroom-risotto/	4.6	45.0	10.0	35.0	Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.	1 tablespoon olive oil, 3 small onions, finely chopped, 1 clove garlic, crushed, 1 teaspoon minced fresh parsley, 1 teaspoon minced celery, salt and pepper to taste, 1.5 cups sliced fresh mushrooms, 1 cup whole milk, 0.25 cup heavy cream, 1 cup rice, 5 cups vegetable stock, 1 teaspoon butter, 1 cup grated Parmesan cheese	Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft., Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed., When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.	439 kcal	49 g	50 mg	2 g	17 g	10 g	768 mg	7 g	20 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Seattle Cream Cheese Dogs	https://www.allrecipes.com/recipe/140716/seattle-cream-cheese-dogs/	4.6	30.0	10.0	20.0	On the streets of Seattle, after the bars close, and during sporting events, these are a local favorite--warm cream cheese spread on your favorite hotdog!	0.25 cup butter, 1 Walla Walla or other sweet onion, thinly sliced, 1 (4 ounce) package cream cheese, 4 hot dogs, or your favorite sausages, 4 hot dog buns, brown mustard, 1 cup sauerkraut	Preheat grill or grill pan for medium-high heat., Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft., Grill hot dogs until well browned. Lightly grill hot dog buns on both sides., To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.	533 kcal	29 g	92 mg	2 g	14 g	21 g	1354 mg	6 g	41 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Good-for-You Greek Salad	https://www.allrecipes.com/recipe/14341/good-for-you-greek-salad/	4.6	15.0	15.0	NaN	This tomato and cucumber salad with feta is light but has big taste packed into every bite, thanks to briny olives and a fresh sprinkling of lemon juice.	3 large ripe tomatoes, chopped, 2 medium cucumbers, peeled and chopped, 1 small red onion, chopped, 0.25 cup olive oil, 4 teaspoons lemon juice, 1.5 teaspoons dried oregano, salt and pepper to taste, 1 cup crumbled feta cheese, 6 black Greek olives, pitted and sliced	Toss tomatoes, cucumbers, and red onion together in a shallow salad bowl. Drizzle oil and lemon juice over top, then sprinkle with oregano, salt, and pepper. Top with feta and olives.	187 kcal	8 g	22 mg	2 g	5 g	5 g	347 mg	4 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Sesame Noodle Salad	https://www.allrecipes.com/recipe/214921/sesame-noodle-salad/	4.6	20.0	15.0	5.0	Served chilled or warm, this noodle salad easily pairs with your favorite summertime foods.	1 (16 ounce) package angel hair pasta, 0.5 cup sesame oil, 0.5 cup soy sauce, 0.25 cup balsamic vinegar, 1 tablespoon hot chili oil, 0.25 cup white sugar, 1 teaspoon sesame seeds, or more if desired, 1 green onion, chopped, 1 red bell pepper, diced	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink., Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.	338 kcal	41 g	NaN	3 g	7 g	2 g	1020 mg	9 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	New Red Potato Salad	https://www.allrecipes.com/recipe/27070/new-red-potato-salad/	4.6	155.0	20.0	15.0	This simple chilled potato salad makes great use of unpeeled red potatoes, hard cooked eggs, celery and a mayonnaise mixture. It's perfect for the big cookout!	3 pounds unpeeled red potatoes, 4 eggs, 1.5 cups mayonnaise, 2 tablespoons milk, 2 tablespoons distilled white vinegar, 0.5 cup sliced green onions, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 1 cup sliced celery	Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl., Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice., In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.	315 kcal	22 g	73 mg	2 g	5 g	4 g	291 mg	2 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Washington	Barbeque Halibut Steaks	https://www.allrecipes.com/recipe/12837/barbeque-halibut-steaks/	4.6	25.0	10.0	15.0	A simple recipe for barbecued halibut. Soy sauce and brown sugar add a special zip that is uncommonly delicious.	2 tablespoons butter, 2 tablespoons brown sugar, 2 cloves garlic, minced, 1 tablespoon lemon juice, 2 teaspoons soy sauce, 0.5 teaspoon ground black pepper, 1 (1 pound) halibut steak	Preheat grill for medium-high heat., Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved., Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.	275 kcal	11 g	69 mg	0 g	32 g	5 g	338 mg	9 g	11 g	0 g	3 servings	NaN	NaN
Africa	NaN	Washington	Salmon with Brown Sugar and Bourbon Glaze	https://www.allrecipes.com/recipe/21752/salmon-with-brown-sugar-and-bourbon-glaze/	4.4	20.0	5.0	15.0	Salmon is cooked in a glaze of butter, brown sugar and bourbon.	4 tablespoons butter, 0.5 cup dark brown sugar, 4 (6 ounce) salmon steaks, 0.33333334326744 cup bourbon whiskey	Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.	561 kcal	27 g	130 mg	NaN	34 g	11 g	189 mg	27 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Anne's Fabulous Grilled Salmon	https://www.allrecipes.com/recipe/116006/annes-fabulous-grilled-salmon/	4.6	65.0	15.0	30.0	This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.	1 tablespoon vegetable oil, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 lemon, juiced, 0.5 teaspoon grated fresh ginger root, 2 tablespoons honey, 0.33333334326744 cup chopped fresh basil leaves, 1 tablespoon finely chopped shallots, 1 (3 pound) salmon fillet, with skin	Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes., Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.	432 kcal	9 g	154 mg	1 g	49 g	4 g	278 mg	6 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Zesty Marinated Asparagus	https://www.allrecipes.com/recipe/18414/zesty-marinated-asparagus/	4.5	180.0	30.0	5.0	Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.	2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces, 1.5 cups balsamic vinaigrette salad dressing, 2 teaspoons grated lemon zest, 0.25 cup chopped fresh parsley, 0.5 teaspoon kosher salt, 0.5 teaspoon freshly ground black pepper	Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally., Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.	317 kcal	18 g	NaN	4 g	5 g	3 g	1783 mg	6 g	28 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Twenty-Four Hour Salad	https://www.allrecipes.com/recipe/18544/twenty-four-hour-salad/	4.8	1460.0	20.0	NaN	A layered green salad with green peas, celery, bell peppers, Cheddar cheese, and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts, and seeded cucumbers.	6 cups shredded iceberg lettuce, 0.5 cup chopped celery, 0.5 cup chopped green bell pepper, 0.5 cup chopped onions, 0.5 cup frozen green peas, thawed and drained, 1.5 cups mayonnaise, 2 tablespoons white sugar, 2 cups shredded Cheddar cheese, 1 (3 ounce) can bacon bits	In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad., Cover bowl, and refrigerate for 24 hours before serving.	640 kcal	12 g	70 mg	2 g	17 g	16 g	1015 mg	8 g	59 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Dried Apricot Jam	https://www.allrecipes.com/recipe/223062/dried-apricot-jam/	4.6	110.0	NaN	20.0	Dried apricots with a hint of vanilla can be re-hydrated and made into jam any time of the year. Apricot jam makes a colorful and sweet gift everyone will enjoy.	4.5 cups dried apricots, 4.5 cups boiling water, 1 teaspoon vanilla extract, 1 (1.75 ounce) package powdered fruit pectin, 7 cups white sugar, 0.25 cup lemon juice	Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky., Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes., Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings., Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes., Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.	48 kcal	12 g	NaN	0 g	0 g	NaN	1 mg	12 g	NaN	0 g	144 servings	NaN	NaN
Africa	NaN	Washington	Salmon with Dill	https://www.allrecipes.com/recipe/21555/salmon-with-dill/	4.6	30.0	5.0	25.0	Baked salmon with onion powder and dried dill weed. With just a hint of seasoning, you can make salmon taste delicious.	1 pound salmon fillets or steaks, 0.25 teaspoon salt, 0.5 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon dried dill weed, 2 tablespoons butter	Preheat oven to 400 degrees F (200 degrees C)., Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish., Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.	262 kcal	1 g	82 mg	0 g	23 g	6 g	254 mg	0 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Baked Fresh Cherry Pie	https://www.allrecipes.com/recipe/12245/baked-fresh-cherry-pie/	4.6	200.0	30.0	50.0	If you've never eaten a fresh cherry pie, you're in for a treat. It's a bit of work to pit the cherries, but once this is done, there's not much left to do to make the filling: just mix the cherries with almond and vanilla extracts, sugar, tapioca, and a pinch of salt.	1 recipe pastry for a 9 inch double crust pie, 4 tablespoons quick-cooking tapioca, 0.125 teaspoon salt, 1 cup white sugar, 4 cups pitted cherries, 0.25 teaspoon almond extract, 0.5 teaspoon vanilla extract, 1.5 tablespoons butter	Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered., In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!, Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.	410 kcal	61 g	6 mg	3 g	4 g	5 g	286 mg	35 g	18 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	Fried Morel Mushrooms	https://www.allrecipes.com/recipe/141211/fried-morel-mushrooms/	4.4	25.0	15.0	10.0	Morel mushrooms are a treat of nature, they are only available from the wild and they are prized for their honeycomb texture and rich, earthy flavor. In this recipe morels are lightly breaded and fried to golden perfection They are best prepared simply in recipes that really show them off, and this is a great one!	1 pound morel mushrooms, 0.5 cup oil for frying, 2 eggs, 0.75 cup milk, 1 (4 ounce) packet saltine crackers, finely crushed, salt and black pepper to taste	Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half., Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side., When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.	255 kcal	32 g	97 mg	2 g	11 g	2 g	515 mg	4 g	10 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	New England Razor Clam Chowder	https://www.allrecipes.com/recipe/230681/new-england-razor-clam-chowder/	4.6	60.0	20.0	40.0	Bacon, potatoes, and clams in a creamy chowder make a hearty and delicious meal.	1 pound thick-cut bacon strips, diced, 2 pounds potatoes, diced, 1 onion, minced, 2 cloves garlic, minced, 2 tablespoons all-purpose flour, 1 (12 fluid ounce) can evaporated milk, 1 cup heavy cream, 1 pound frozen razor clams, thawed with liquid reserved, 1 bay leaf, salt and ground black pepper to taste	Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in the pot., Cook and stir potatoes, onion, and garlic in hot drippings until onion is translucent, 7 to 10 minutes. Stir flour into potato mixture; cook and stir for 1 minute. Stir evaporated milk, heavy cream, liquid from clams, and bay leaf into potato mixture., Bring mixture to a simmer, reduce heat to medium, and cook until potatoes are soft, about 15 minutes. Add clams to soup; cook until clams are hot, about 5 minutes. Sprinkle with bacon; season with salt and pepper.	575 kcal	32 g	112 mg	3 g	21 g	18 g	574 mg	7 g	41 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	Jalapeno Poppers of Champions	https://www.allrecipes.com/recipe/100056/jalapeno-poppers-of-champions/	4.6	30.0	15.0	12.0	Jalapeno pepper halves are filled with cream cheese, wrapped with meatless bacon strips and baked to delicious football-lovin' perfection!	18 fresh jalapeno peppers, halved lengthwise and seeded, 1 (8 ounce) package cream cheese, softened, 1 (5.25 ounce) package frozen vegetarian bacon strips, thawed, toothpicks	Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray., Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet., Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.	73 kcal	2 g	14 mg	1 g	2 g	3 g	158 mg	1 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Washington	Submarine Flavors	https://www.allrecipes.com/recipe/20238/submarine-flavors/	4.5	60.0	1.0	NaN	Flavored oil for Italian submarine sandwiches.	1 cup extra virgin olive oil, 2 teaspoons Italian seasoning, 2 cloves garlic, halved, salt and pepper to taste	Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.	85 kcal	0 g	NaN	0 g	NaN	1 g	0 mg	NaN	9 g	0 g	24 servings	NaN	NaN
Africa	NaN	Washington	Applesauce Raisin Cake	https://www.allrecipes.com/recipe/27234/applesauce-raisin-cake/	4.4	80.0	30.0	50.0	A simple, moist and delicious cake made with raisins, walnuts and applesauce.	4 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, 1 cup butter, 2 cups white sugar, 2 eggs, 2.5 cups applesauce, 1.5 cups chopped walnuts, 2 cups raisins	Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside., In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan., Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.	473 kcal	71 g	54 mg	3 g	7 g	8 g	252 mg	42 g	20 g	0 g	16 servings	NaN	NaN
Africa	NaN	Washington	Fried Razor Clams	https://www.allrecipes.com/recipe/79035/fried-razor-clams/	4.7	25.0	20.0	5.0	A simple recipe for fried razor clams, a western Washington treat. Coat with crushed crackers and dip in cocktail sauce. The spicier the better!	0.5 cup oil for frying, or as needed, 1 (4 ounce) packet saltine crackers, finely crushed, 0.5 teaspoon ground black pepper, 0.25 teaspoon ground cayenne pepper, 0.25 teaspoon paprika, 0.25 teaspoon garlic powder, 2 eggs, beaten, 4 large razor clams, cleaned and dried	Heat oil in a large skillet over medium heat., Mix crushed crackers in a bowl with black pepper, cayenne pepper, paprika, and garlic powder. Place eggs in a separate bowl. Dip clams into eggs, then into cracker mixture to evenly coat., Fry clams in the hot oil until golden brown. Do not overcook.	215 kcal	25 g	96 mg	1 g	8 g	2 g	405 mg	1 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Ginger Salmon	https://www.allrecipes.com/recipe/36994/ginger-salmon/	4.3	35.0	15.0	20.0	The wonderful natural flavor of salmon is greatly enhanced by the addition of a tangy glaze made with ginger, honey, and Dijon mustard.	2 teaspoons olive oil, 1 tablespoon honey, 1 tablespoon Dijon mustard, 2 teaspoons grated fresh ginger, 1 pound salmon fillets	Preheat oven to 350 degrees F (175 degrees C)., In a small bowl, blend olive oil, honey, Dijon mustard and ginger, Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.	249 kcal	5 g	67 mg	NaN	23 g	3 g	161 mg	4 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Warm Apple Pocket	https://www.allrecipes.com/recipe/77447/warm-apple-pocket/	4.4	60.0	20.0	40.0	Like an apple pie sandwich! - Sliced apples and spices folded into prepared pie crust. So easy it makes you just want to put it in your pocket!	3 sweet apples -- peeled, cored and thinly sliced, 2 tablespoons sugar, 2 tablespoons flour, pinch of salt, 1 teaspoon apple pie spice, 1 tablespoon vanilla extract, 1 (15 ounce) package prepared, unbaked pie crust, thawed, milk, 1 egg, beaten	Preheat oven to 375 degrees F (190 degrees C)., In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated., Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of dough, leaving a 1 inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg., Bake in the preheated oven for 40 minutes, or until flakey and golden brown. Serve warm, or at room temperature.	409 kcal	45 g	31 mg	4 g	6 g	6 g	365 mg	12 g	23 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Dijon Crusted Halibut	https://www.allrecipes.com/recipe/22540/dijon-crusted-halibut/	4.4	30.0	15.0	15.0	Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.	0.25 cup mayonnaise, 1 tablespoon prepared Dijon-style mustard, 1 tablespoon prepared horseradish, 1 tablespoon fresh lemon juice, 0.25 cup dry bread crumbs, 1 tablespoon grated Parmesan cheese, 4 (4 ounce) fillets halibut, 1 tablespoon margarine, melted, 0.25 cup dry bread crumbs, 1 tablespoon grated Parmesan cheese	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet., In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish., In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut., Bake for 15 to 18 minutes, or until fish flakes easily with a fork.	318 kcal	12 g	49 mg	1 g	27 g	3 g	414 mg	1 g	17 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Chicken Enchiladas with Mole Sauce	https://www.allrecipes.com/recipe/223260/chicken-enchiladas-with-mole-sauce/	4.4	115.0	30.0	75.0	These authentic chicken enchiladas are topped with a rich and flavorful mole sauce made with chocolate and dried chiles. Delicious!	2 tablespoons lard, 0.5 onion, sliced, 2 cloves garlic, sliced, 1 teaspoon salt, 1 tablespoon cumin seeds, 2 poblano peppers, seeded and thinly sliced, 2 Anaheim peppers, seeded and thinly sliced, 4 skinless, boneless chicken thighs, cut into chunks, 4 cups chicken broth, 2 cups chicken broth, 4 dried guajillo chiles, stemmed and seeded, 2 dried ancho chiles, stemmed and seeded, 1 corn tortilla, cut into 1-inch strips, 4 tomatoes, cut in half crosswise, 3 tomatillos, cut in half crosswise, 2 tablespoons lard, 0.5 onion, sliced, 5 cloves garlic, sliced, 2 teaspoons cumin seeds, 2 cups chicken broth, salt to taste, 1 teaspoon white sugar, or more to taste, 3 ounces dark chocolate, coarsely chopped, 12 corn tortillas, 0.5 bunch fresh cilantro, coarsely chopped, 0.5 cup crumbled queso fresco	Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes., Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender., Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth., Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side., Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth., Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes., Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.	739 kcal	78 g	101 mg	14 g	35 g	13 g	2707 mg	24 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Chanterelle Risotto	https://www.allrecipes.com/recipe/47757/chanterelle-risotto/	4.3	50.0	20.0	30.0	Savory and cheesy chanterelle risotto. This is a sublime vegetarian dish for dinner parties. You can substitute Romano for Parmesan cheese and porcinis for chanterelles.	2 tablespoons butter, 2 cloves chopped fresh garlic, 2 cups sliced chanterelle mushrooms, 2 tablespoons butter, 2 cups Arborio rice, 5 cups vegetable broth, 2 cups freshly grated Parmesan cheese, salt and ground black pepper to taste	Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir garlic and mushrooms in melted butter until mushrooms are slightly browned, about 3 minutes. Set aside., Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in rice; cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing liquid to be absorbed completely before adding more broth. Continue cooking until rice is tender to the tooth., Stir in mushroom mixture and cook until heated through, about 1 minute. Stir in Parmesan cheese; season with salt and pepper.	528 kcal	69 g	50 mg	2 g	20 g	11 g	1056 mg	3 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Wazzu Tailgate Chili	https://www.allrecipes.com/recipe/166859/wazzu-tailgate-chili/	4.8	655.0	30.0	145.0	This simple cornmeal chili is full of flavor and plenty spicy. It's best made a day ahead, refrigerated overnight, then reheated right before the big game.	1 pound ground beef, 1 pound ground pork, 2 tablespoons olive oil, 1 large onion, chopped, divided, 1 green bell pepper, chopped, 1 habanero peppers, seeded and minced, 2 jalapeno pepper, seeded and minced, 3 cloves garlic, minced, 3 tablespoons chopped green onion, 3 (15 ounce) cans chili beans, 1 (14.5 ounce) can diced tomatoes, 1 (6 ounce) can tomato paste, 1 (8 ounce) can tomato sauce, 1 (12 ounce) bottle lager-style beer, 1 cup water, 2 tablespoons cornmeal, 0.25 cup chili powder, 1 tablespoon ground cumin, 1 teaspoon garlic powder, 0.5 teaspoon cayenne pepper, 1 tablespoon salt, 1.5 teaspoons ground black pepper, 1 cup shredded Cheddar cheese	Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease., Meanwhile, heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion plus the green pepper, habanero pepper, jalapeño pepper, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes., Stir drained meat into onion mixture along with green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper., Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight., Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.	529 kcal	46 g	94 mg	12 g	36 g	9 g	2182 mg	12 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	Sweet Onion Pie	https://www.allrecipes.com/recipe/18334/sweet-onion-pie/	4.6	50.0	15.0	35.0	This delicious onion pie has a buttery cracker crumb crust and is stuffed with sweet onions, garlic, chives, and Cheddar cheese.	1.5 cups buttery round crackers, crumbled, 6 tablespoons butter, softened, 2 cups thinly sliced sweet onions, 2 cloves garlic, minced, 1 tablespoon minced fresh chives, 0.75 cup whole milk, 2 eggs, 0.5 teaspoon salt, 0.75 cup shredded Cheddar cheese, 1 pinch paprika, 1 tablespoon chopped fresh parsley	Preheat the oven to 350 degrees F (175 degrees C)., Combine crackers and 4 tablespoons of butter in a mixing bowl until well blended. Press into the bottom and 1 inch up the sides of an 8-inch pie plate to form a crust. Refrigerate until needed., Melt remaining 2 tablespoons butter in a heavy skillet over medium heat. Sauté onions and garlic slowly until tender, about 12 minutes; spoon into prepared crust., Beat eggs, whole milk, chives, and salt in a bowl until blended; pour over the onions and sprinkle with cheese and paprika., Bake in the preheated oven for 35 minutes, or until a knife comes out clean. Garnish with parsley and serve hot or at room temperature.	291 kcal	16 g	122 mg	1 g	8 g	13 g	502 mg	4 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Joe's Special Scramble	https://www.allrecipes.com/recipe/163602/joes-special-scramble/	4.3	35.0	15.0	20.0	This Joe's special recipe makes a beefy scramble with spinach, eggs, and mushrooms that can be enjoyed at any meal. It's a Seattle favorite!	2 tablespoons olive oil, 2 pounds ground beef, 2 medium onions, chopped, 1 (8 ounce) package sliced fresh mushrooms, 2 cloves garlic, minced, 1 (10 ounce) package frozen chopped spinach, thawed and drained, 0.5 teaspoon ground nutmeg, 0.5 teaspoon dried oregano, salt and pepper to taste, 6 large eggs, beaten	Heat oil in a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 8 minutes. Pour off any excess grease, then stir in onions, mushrooms, and garlic. Reduce the heat to medium, cover, and cook until onion has softened and turned translucent, about 5 minutes. Stir in spinach, nutmeg, oregano, salt, and pepper; cook until spinach is heated through, 3 to 4 minutes., Reduce the heat to medium-low. Add eggs to the skillet; cook and scramble until incorporated with beef and spinach mixture and cooked to your liking, 4 to 6 minutes.	441 kcal	11 g	281 mg	3 g	36 g	10 g	198 mg	5 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Mimi's Smoked Salmon Chowder	https://www.allrecipes.com/recipe/140897/mimis-smoked-salmon-chowder/	4.7	100.0	35.0	65.0	Smoked salmon stars with potatoes, celery, onion, herbs, and spices in this hearty chicken stock-based chowder that's pure Pacific Northwest comfort food.	2 tablespoons butter, 1 tablespoon olive oil, 1 cup chopped onion, 2 cloves garlic, chopped, 0.5 cup chopped celery, 0.5 cup all-purpose flour, 6 cups chicken broth or vegetable broth, 1 pound potatoes - peeled and cubed, 1 teaspoon dried dill weed, 1 teaspoon dried tarragon, 1 teaspoon dried thyme, 0.5 teaspoon paprika, 8 ounces smoked salmon, cut into 1/2 inch pieces, 0.25 cup white wine, 1 tablespoon fresh lemon juice, 0.25 teaspoon hot sauce, 1 teaspoon salt, 1 teaspoon fresh-ground black pepper, 1 cup half and half	In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes., Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes., Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.	205 kcal	21 g	25 mg	2 g	9 g	5 g	562 mg	2 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	Lemon Garlic Salmon	https://www.allrecipes.com/recipe/12727/lemon-garlic-salmon/	4.4	30.0	5.0	25.0	Salmon fillets seasoned with lemon pepper are pan-fried in garlic butter for a quick and delicious weeknight meal that takes just 30 minutes to make.	2 tablespoons unsalted butter, 2 teaspoons minced garlic, 1 teaspoon lemon pepper, 2 (4 ounce) fillets salmon, 1 lemon	Season salmon fillets on both sides with lemon pepper., In a large skillet, melt butter over medium-high heat; stir in garlic. Place salmon in the skillet; cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork, flipping salmon halfway through to brown on both sides. Sprinkle with lemon juice before serving.	323 kcal	7 g	97 mg	3 g	23 g	10 g	301 mg	0 g	24 g	0 g	2 servings	NaN	NaN
Africa	NaN	Washington	Garlic Asparagus with Lime	https://www.allrecipes.com/recipe/81473/garlic-asparagus-with-lime/	4.6	25.0	15.0	10.0	A splash of lime lends zesty freshness to this early spring favorite.	1 teaspoon butter, 1 tablespoon olive oil, 1 clove garlic, minced, 1 medium shallot, minced, 1 bunch fresh asparagus spears, trimmed, 0.25 lime, juiced, salt and pepper to taste	Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.	73 kcal	7 g	3 mg	3 g	3 g	1 g	11 mg	3 g	5 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Fresh Fruit Cobbler	https://www.allrecipes.com/recipe/12279/fresh-fruit-cobbler/	4.6	60.0	30.0	30.0	Slices of sugared fresh fruit - peaches, pears, plums, and cherries - are piled into a large casserole dish and covered with a sweet batter. Thirty minutes later, the cobbler emerges bubbling, fragrant, and golden brown.	1 cup sliced fresh peaches, 0.75 cup peeled, cored and sliced apple, 0.75 cup peeled, cored and sliced pear, 0.5 cup blueberries, 0.5 cup pitted and sliced cherries, 0.5 cup pitted and sliced plums, 1 egg, 0.75 cup white sugar, 0.25 cup milk, 1 cup all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 0.5 teaspoon vanilla extract, 2 tablespoons butter, melted	Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish., Arrange the peaches, apple, pear, blueberries, cherries, and plums in the prepared baking dish. In a medium bowl, beat egg, sugar, and milk. In a separate bowl, sift together flour, baking powder, and salt; stir into the egg mixture. Stir in vanilla and melted butter. Cover the fruit with the batter mixture., Bake 30 minutes in the preheated oven. Cobbler should be bubbly and lightly browned. Serve warm.	272 kcal	54 g	42 mg	2 g	4 g	3 g	320 mg	35 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Savory French Crepes	https://www.allrecipes.com/recipe/223531/savory-french-crepes/	4.4	525.0	30.0	15.0	At 611 Supreme in Seattle, authentic Normandy-style buckwheat crepes are filled with either savory or sweet fillings. Let the batter rest overnight before making the crepes.	2 eggs, 1.5 cups milk, 2 tablespoons butter, 0.25 cup buckwheat flour, 0.75 cup all-purpose flour, 1 pinch salt, 3 tablespoons butter, 0.5 cup cremini mushrooms, sliced, 0.5 cup oyster mushrooms, sliced, 1 cup diced tomatoes, 2 cups baby spinach leaves, 4 teaspoons butter, divided, 1 cup shredded Gruyere cheese, divided	Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight., Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside., Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.	507 kcal	31 g	186 mg	2 g	21 g	20 g	370 mg	6 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Makhani Chicken (Indian Butter Chicken)	https://www.allrecipes.com/recipe/24782/makhani-chicken-indian-butter-chicken/	4.5	335.0	60.0	35.0	This fragrant, spicy Indian butter chicken recipe with yogurt marinade is from the owner of India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.	1.75 pounds skinless, boneless chicken breast halves - cubed, 3 tablespoons lemon juice, divided, 2 tablespoons chili powder, divided, salt to taste, 1 cup yogurt, 2 tablespoons olive oil, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons melted butter, 1.5 teaspoons garam masala, 1 tablespoon butter, 1 tablespoon garam masala, 1 tablespoon ginger paste, 1 tablespoon chopped garlic, 1 tablespoon chopped green chile pepper, 2 cups tomato puree, 1 cup water, 1 tablespoon chili powder, salt to taste, 1 tablespoon honey, 0.5 teaspoon dried fenugreek leaves, 1 cup heavy cream	Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour., Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours., Preheat the oven to 400 degrees F (200 degrees C)., Place chicken on skewers; arrange in a 9x13-inch baking dish., Bake in the preheated oven until almost cooked through, about 20 minutes., Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek., Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.	492 kcal	19 g	149 mg	4 g	36 g	15 g	666 mg	10 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Early American Eggnog	https://www.allrecipes.com/recipe/131249/early-american-eggnog/	4.8	7260.0	30.0	30.0	This traditional version of classic eggnog is suspected of having roots dating to George Washington's era, but it certainly pulls out all the stops. A creamy blend of egg yolks, egg whites, heavy cream, milk, rum, brandy, and sherry, it requires aging at least 5 to 10 days to achieve its remarkable mellow taste.	1 cup brandy, 0.5 cup sherry wine, 0.5 cup Jamaican rum, 0.5 cup whiskey, 12 eggs, separated, 0.75 cup white sugar, 1 quart whole milk, 1 quart heavy cream, 1 quart vanilla ice cream, for serving, 1 tablespoon freshly grated ground nutmeg, for garnish	Pour the brandy, sherry, rum, and whiskey into a bowl., Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended., Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating., To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	27 servings	NaN	NaN
Africa	NaN	Washington	Garlic Salmon	https://www.allrecipes.com/recipe/20193/garlic-salmon/	4.5	35.0	15.0	20.0	A large salmon fillet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper, and green onions.	1.5 pounds salmon fillet, salt and pepper to taste, 3 cloves garlic, minced, 1 sprig fresh dill, chopped, 5 slices lemon, 5 sprigs fresh dill weed, 2 green onions, chopped	Preheat the oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray., Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic, and chopped dill. Arrange lemon slices on top of the fillet and place a sprig of dill on top of each slice. Sprinkle fillet with chopped scallions., Cover salmon with the second piece of foil and pinch together the foil to seal tightly. Place on a baking sheet or in a large baking dish., Bake in the preheated oven for 20 to 25 minutes until salmon flakes easily.	169 kcal	2 g	50 mg	1 g	25 g	1 g	48 mg	0 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Scott's Coast-to-Coast Famous Chicken Wings	https://www.allrecipes.com/recipe/219667/scotts-coast-to-coast-famous-chicken-wings/	4.6	45.0	30.0	15.0	Deep-fried chicken wings coated in a buttery hot sauce is a Buffalo original that is now a national sensation. Follow this recipe for perfect wings.	1 gallon peanut oil, 25 chicken wings, segmented and patted dry with paper towels, 0.5 cup hot pepper sauce (such as Frank's RedHot®), 0.33333334326744 cup unsalted butter, melted, 1 tablespoon garlic powder, 1 tablespoon coarse-ground black pepper	Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C)., Gently add wings, one at a time, to the hot oil. Stir carefully to assure the wings do not stick together. Fry chicken wings in the preheated oil until cooked through and floating gently atop the oil, about 15 minutes. An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C)., Stir hot pepper sauce, melted butter, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add cooked wings to the sauce and turn to coat; transfer to a serving platter.	1231 kcal	3 g	161 mg	1 g	44 g	25 g	980 mg	1 g	117 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Corn, Sweet Onion, and Tomato Salad	https://www.allrecipes.com/recipe/38409/corn-sweet-onion-and-tomato-salad/	4.6	85.0	25.0	NaN	An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. It's also really quick and easy to prepare...no cooking needed!	3 (11 ounce) cans whole kernel corn, 2 large tomatoes, diced, 1 large sweet onions, cut into thin strips, 4 green onions, chopped, 1 bunch cilantro leaves, minced into tiny strips, 2 limes, juiced, 0.33333334326744 cup rice vinegar, kosher salt to taste	In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt., Cover, and chill for 45 minutes to an hour. Stir before serving.	118 kcal	28 g	NaN	4 g	4 g	0 g	472 mg	6 g	1 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	Seattle Dutch Babies	https://www.allrecipes.com/recipe/21822/seattle-dutch-babies/	4.2	20.0	5.0	15.0	A rich popover pancake served with melted butter, powder sugar, lemon wedges or fresh fruit. A dish that's well known in Seattle, Washington.	0.75 cup all-purpose flour, 0.75 cup milk, 1 pinch salt, 3 eggs, beaten, 2 tablespoons butter, melted	Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie or cake pan., In a large bowl, mix together flour, milk, eggs butter and salt. Stir until smooth. Pour batter into prepared pan., Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees cooking for additional 5 minutes. Serve immediately.	213 kcal	20 g	158 mg	1 g	9 g	5 g	151 mg	3 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Fair Scones	https://www.allrecipes.com/recipe/228880/fair-scones/	4.4	30.0	15.0	15.0	Freshly baked scones just like at the fairgrounds are ready to eat in less than an hour. Serve with butter and raspberry jam.	2.5 cups all-purpose flour, 2 tablespoons white sugar, 2 teaspoons baking powder, 0.5 teaspoon salt, 6 tablespoons shortening, 0.5 cup milk	Preheat an oven to 450 degrees F (230 degrees C)., Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut shortening into flour mixture with a fork or pastry knife until crumbly texture. Add milk; mix until just combined., Turn dough onto a floured surface; knead until completely mixed, about 1 minute. Divide into 2 equal pieces. Roll or pat each piece into a 3/4-inch round. Cut each round into 4 pieces. Arrange pieces on a baking sheet., Bake in the preheated oven until golden brown, about 15 minutes.	247 kcal	34 g	1 mg	1 g	5 g	3 g	274 mg	4 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	Mashed Potato Salad	https://www.allrecipes.com/recipe/14175/mashed-potato-salad/	4.6	30.0	10.0	20.0	These are so good, you'll want to run out in the middle of the night and buy up all the red and Yukon gold potatoes at the market. This dynamic duo and the mayonnaise/mustard/sour cream dressing, make all the difference. Serves six.	5 red potatoes, 5 Yukon Gold potatoes, 2 tablespoons butter, salt and pepper to taste, 0.5 cup mayonnaise, 0.5 cup prepared mustard, 0.5 cup sour cream, 1 stalk celery, finely chopped, 1 red onion, finely diced, 2 small sweet pickles, finely chopped, 1 green bell pepper, chopped	Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl., Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.	457 kcal	57 g	26 mg	6 g	7 g	7 g	420 mg	4 g	24 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Goat Cheese Arugula Pizza - No Red Sauce!	https://www.allrecipes.com/recipe/129557/goat-cheese-arugula-pizza-no-red-sauce/	4.8	20.0	10.0	10.0	This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!	1 unbaked pizza crust, 6 tablespoons prepared pesto sauce, 3 roma tomatoes, thinly sliced, 1 (8 ounce) package seasoned goat cheese, 2 cloves garlic, peeled and thinly sliced, 1 cup fresh arugula, 1 teaspoon olive oil	Preheat oven according to pizza package instructions., Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil., Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden., After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!	266 kcal	20 g	26 mg	1 g	12 g	7 g	475 mg	3 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	Sweet Washington Cherry Pie	https://www.allrecipes.com/recipe/218436/sweet-washington-cherry-pie/	4.8	135.0	40.0	35.0	Make this richly flavored sweet cherry pie when the fresh cherries from eastern Washington are in season.	2 cups pitted fresh dark sweet cherries, such as Bing or Lambert, 0.33333334326744 cup bottled cherry juice, 0.25 teaspoon almond extract, 0.33333334326744 cup brown sugar, 0.33333334326744 cup white sugar, 0.25 cup all-purpose flour, 1 pastry for a double-crust 9-inch pie, 1 tablespoon butter, cut into small chunks	Preheat oven to 425 degrees F (220 degrees C)., In a bowl, mix the cherries, cherry juice, almond extract, brown sugar, white sugar, and flour until the sugar has dissolved; allow to stand while you prepare pastry dough, about 15 minutes., Line a 9-inch pie dish with a pastry crust, and fill with the cherry filling; sprinkle small chunks of butter over the filling. Top with the remaining crust, and crimp the edges to seal; cut several steam vents into the top crust with a sharp paring knife., Bake in the preheated oven until the cherry filling is bubbling and thickened and the pie crust is browned, 35 to 40 minutes. Allow to cool before serving.	472 kcal	65 g	5 mg	4 g	5 g	6 g	331 mg	32 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Emily's Famous Tiramisu	https://www.allrecipes.com/recipe/27136/emilys-famous-tiramisu/	4.6	300.0	45.0	20.0	Homemade ladyfingers are soaked in a rum-coffee syrup and layered with sweetened mascarpone in this elegant tiramisu made in a springform pan.	5 eggs, separated, 0.75 cup white sugar, divided, 1 cup all-purpose flour, 1 teaspoon vanilla extract, 0.75 cup confectioners' sugar for dusting, 1 cup white sugar, 1 cup boiling water, 0.5 cup strong brewed coffee, 0.25 cup rum, 1 (8 ounce) container mascarpone cheese, 2 cups confectioners' sugar, 0.25 cup dark rum, 1 teaspoon vanilla extract, 2 cups heavy cream, 2 (1 ounce) squares semisweet chocolate, grated, 0.125 cup confectioners' sugar for dusting	Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper., In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow., Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall., Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra., Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool., To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside., To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess., To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup., Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours., To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.	558 kcal	70 g	155 mg	1 g	6 g	15 g	56 mg	60 g	27 g	0 g	12 servings	NaN	NaN
Africa	NaN	Washington	Erika's "Frango" Mints	https://www.allrecipes.com/recipe/240754/erikas-frango-mints/	4.3	255.0	15.0	NaN	Passed on through the generations, this recipe for the famous Frango® mints makes a perfect holiday or hostess gift.	1 (12 ounce) bag chocolate chips, 1.5 cups confectioners' sugar, 0.5 cup egg substitute, 0.25 cup butter, softened, 1 teaspoon mint extract, 1 teaspoon vanilla extract	Line a baking sheet or plate with waxed paper., Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula., Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy., Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.	120 kcal	17 g	5 mg	1 g	1 g	4 g	25 mg	15 g	6 g	0 g	24 servings	NaN	NaN
Africa	NaN	Washington	Blueberry Cherry Pie	https://www.allrecipes.com/recipe/12341/blueberry-cherry-pie/	4.3	0.0	NaN	NaN	Who would have thought? Blueberries and cherries in the same pie. But they 're divine together. You 'll have to pit the cherries, but it should be a labor of love. The berries are sugared, dusted with flour and cinnamon, and dotted with butter. The oven takes care of the rest.	2 cups pitted cherries, 2 cups blueberries, rinsed and drained, 1.25 cups white sugar, 0.25 cup all-purpose flour, 1 tablespoon ground cinnamon, 0.5 teaspoon lemon juice, 1 tablespoon butter, 1 recipe pastry for a 9 inch double crust pie	Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well., Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top., Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.	424 kcal	67 g	4 mg	4 g	4 g	5 g	245 mg	40 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Washington	Corn and Zucchini Melody	https://www.allrecipes.com/recipe/22315/corn-and-zucchini-melody/	4.6	30.0	5.0	25.0	Zucchini, corn, and onions are cooked in a skillet and topped with crispy crumbled bacon and shredded Monterey Jack cheese.	4 slices bacon, 2 cups chopped zucchini, 1.5 cups fresh corn kernels, 1 small onion, chopped, 1 pinch pepper, 0.25 cup shredded Monterey Jack cheese	Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside., Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.	123 kcal	15 g	13 mg	2 g	6 g	2 g	199 mg	3 g	5 g	0 g	5 servings	NaN	NaN
Africa	NaN	Washington	Art's Southern-Style Chocolate Gravy	https://www.allrecipes.com/recipe/246183/arts-southern-style-chocolate-gravy/	4.8	15.0	5.0	10.0	Milk, cocoa powder, butter, and sugar are simmered together in this Southern-style chocolate gravy; serve over buttermilk biscuits.	2.6666667461395 tablespoons butter, 2 tablespoons all-purpose flour, 0.66666668653488 cup white sugar, 0.33333334326744 cup unsweetened cocoa powder, 2 cups whole milk	Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.	201 kcal	31 g	22 mg	2 g	4 g	5 g	70 mg	26 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Washington	Dylan's Potato, Carrot, and Cheddar Soup	https://www.allrecipes.com/recipe/214505/dylans-potato-carrot-and-cheddar-soup/	4.3	40.0	15.0	25.0	Potatoes, carrots, and Cheddar cheese combine with chicken broth to make this simple and tasty soup.	2 tablespoons olive oil, 6 yellow potatoes, cubed, 3 large carrots, peeled and diced, 1 pinch salt, to taste, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 (32 ounce) carton chicken broth (such as Swanson®), 0.75 cup shredded sharp Cheddar cheese, 0.25 cup chopped fresh flat-leaf parsley	Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more., Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.	435 kcal	64 g	28 mg	9 g	14 g	6 g	1263 mg	7 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Chanterelle Mushroom and Bacon Tartlets	https://www.allrecipes.com/recipe/52559/chanterelle-mushroom-and-bacon-tartlets/	4.3	40.0	15.0	25.0	Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.	2 teaspoons olive oil, 2 tablespoons minced shallots, 1 clove garlic, minced, 1.5 cups chanterelle mushrooms, finely chopped, 1 tablespoon brandy, 0.5 teaspoon minced fresh thyme, 1 tablespoon minced fresh parsley, 0.25 teaspoon salt and pepper to taste, 1 egg, 0.25 cup milk, 0.25 cup shredded Swiss cheese, 2 tablespoons cream cheese, softened, 2 slices bacon, cooked and crumbled, 24 mini phyllo tart shells	Preheat oven to 325 degrees F (165 degrees C)., Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool., In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet., Bake in preheated oven for 15 to 20 minutes, or until filling is set.	109 kcal	7 g	25 mg	0 g	4 g	2 g	132 mg	1 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Washington	Valentine Pizza	https://www.allrecipes.com/recipe/31785/valentine-pizza/	4.2	135.0	30.0	15.0	Make this pizza for your Valentine! The rosemary dough is made in a bread machine, and then made into three heart shaped pizzas.	3 cups bread flour, 1 (.25 ounce) envelope active dry yeast, 1.25 cups warm water, 3 tablespoons extra virgin olive oil, divided, 3 tablespoons chopped fresh rosemary, 1 (14 ounce) can pizza sauce, 3 cups shredded mozzarella cheese, 2 ripe tomatoes, sliced, 1 zucchini, sliced, 15 slices vegetarian pepperoni, 1 (2.25 ounce) can sliced black olives	Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough., Preheat oven to 400 degrees F (200 degrees C)., Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top., Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.	246 kcal	28 g	18 mg	2 g	13 g	4 g	432 mg	2 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Washington	Grace Love's Smothered Steak	https://www.allrecipes.com/recipe/246526/grace-loves-smothered-steak/	3.8	84.0	30.0	54.0	Chuck steak is seasoned with a special spice rub and baked with vegetables until fork-tender in this comforting Smothered Steak recipe.	1 tablespoon sea salt, 1 tablespoon garlic salt, 1.5 teaspoons freshly ground black pepper, 1.5 teaspoons brown sugar, 1.5 teaspoons powdered honey, 1 teaspoon ground cayenne pepper, 1 teaspoon red pepper flakes, 2 pounds beef chuck steak, 2 tablespoons olive oil, 2 onions, diced, 2 yellow bell peppers, diced, 1 cup sliced mushrooms, 0.5 cup water	Preheat oven to 350 degrees F (175 degrees C)., Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub., Measure out 2 tablespoons of the spice rub and use to season steak on all sides., Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes., Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil., Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.	461 kcal	16 g	103 mg	3 g	29 g	11 g	3175 mg	7 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Washington	Old Fashioned Apple Cream Pie	https://www.allrecipes.com/recipe/15837/old-fashioned-apple-cream-pie/	4.2	0.0	NaN	NaN	Tart, sweetened apples, with a bit of lemon juice and butter stirred in, are cooked on the stove until tender. Then they 're spooned over a wonderful cream cheese and vanilla pudding filling, and brushed with an apricot glaze.	1 (9 inch) pie crust, baked, 4 cups thinly sliced apples, 2 tablespoons white sugar, 2 tablespoons lemon juice, 0.25 cup butter, 1 (8 ounce) package cream cheese, softened, 1.5 cups milk, 1 (3.5 ounce) package instant vanilla pudding mix, 1 teaspoon lemon zest, 0.25 cup apricot preserves	Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool., In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer., In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.	367 kcal	41 g	50 mg	2 g	5 g	12 g	426 mg	26 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Seattle	Grilled Salmon	https://www.allrecipes.com/recipe/12720/grilled-salmon-i/	4.8	151.0	15.0	16.0	A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.	1.5 pounds salmon fillets, lemon pepper to taste, garlic powder to taste, salt to taste, 0.33333334326744 cup soy sauce, 0.33333334326744 cup brown sugar, 0.33333334326744 cup water, 0.25 cup vegetable oil	Season salmon fillets with lemon pepper, garlic powder, and salt., In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours., Preheat grill for medium heat., Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.	318 kcal	13 g	56 mg	0 g	21 g	3 g	1092 mg	12 g	20 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Chinese Pork Dumplings	https://www.allrecipes.com/recipe/228052/chinese-pork-dumplings/	4.8	80.0	20.0	60.0	These fried Chinese dumplings are from Liana Cafe House in Seattle's International District. You can make them at home with this authentic recipe!	0.5 cup soy sauce, 1 tablespoon seasoned rice vinegar, 1 tablespoon finely chopped Chinese chives, 1 tablespoon sesame seeds, 1 teaspoon chile-garlic sauce (such as Sriracha®), 1 pound ground pork, 3 cloves garlic, minced, 1 large egg, beaten, 2 tablespoons finely chopped Chinese chives, 2 tablespoons soy sauce, 1.5 tablespoons sesame oil, 1 tablespoon minced fresh ginger, 50 dumpling wrappers, 0.5 cup vegetable oil for frying, or as needed	Prepare dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile sauce in a small bowl. Set aside., Prepare dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined., Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle., Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings., Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side., Pour in 1 cup of water; cover and cook until the dumplings are tender and pork is cooked through, about 5 minutes., Repeat to cook remaining dumplings, adding more oil and water for each batch., Serve dumplings with dipping sauce.	540 kcal	50 g	103 mg	2 g	28 g	7 g	2373 mg	1 g	25 g	0 g	5 servings	NaN	NaN
Africa	NaN	Seattle	Texas Sausage Kolaches (Klobasneks)	https://www.allrecipes.com/recipe/268998/texas-sausage-kolaches-klobasneks/	4.8	130.0	45.0	15.0	In Central Texas, sausage kolaches (also called klobasneks) are plentiful and sold in every bakery. If you're craving the real thing, try this recipe!	0.5 cup milk, 0.5 cup white sugar, 0.25 cup unsalted butter, 1 teaspoon salt, 0.5 cup warm water, 2 (.25 ounce) packages active dry yeast, 4.5 cups all-purpose flour, divided, 2 large eggs, beaten, 4 tablespoons unsalted butter, melted, divided, 1 (8 ounce) smoked breakfast sausage links (such as Eckrich®), 1 (8 ounce) package sharp Cheddar cheese	Heat milk in a small saucepan over medium heat until it begins to bubble; remove from heat immediately. Stir in sugar, 1/4 cup butter, and salt and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes., Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in 2 cups flour, cooled milk mixture, and eggs; beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry., Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Brush dough lightly with some of the melted butter and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour., Meanwhile, cut sausages in half and pat dry (this is important). Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages., Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet., Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Add 1 piece of Cheddar cheese topped with 1 sausage half. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches. Brush the tops of kolaches with remaining melted butter., Bake in the preheated oven until golden, 12 to 15 minutes.	264 kcal	27 g	51 mg	1 g	9 g	7 g	367 mg	6 g	13 g	0 g	20 servings	NaN	NaN
Africa	NaN	Seattle	Surprise Banana Cake	https://www.allrecipes.com/recipe/7306/surprise-banana-cake/	4.5	40.0	10.0	30.0	This easy banana cake with walnuts is a simple, one-bowl recipe for a moist and tender dessert full of flavor from lots of mashed, overripe bananas.	1 cup white sugar, 0.5 cup unsalted butter, 4 ripe bananas, mashed, 2 cups all-purpose flour, 0.5 cup chopped walnuts, 2 large eggs, 1 teaspoon baking soda, 1 teaspoon vanilla extract, 0.5 teaspoon salt	Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch dish., Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add bananas, flour, walnuts, eggs, baking soda, vanilla, and salt; mix thoroughly. Pour batter into the prepared dish., Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean. Cool completely, then frost as desired.	144 kcal	21 g	26 mg	1 g	2 g	3 g	108 mg	11 g	6 g	0 g	24 servings	NaN	NaN
Africa	NaN	Seattle	Seattle Cream Cheese Dogs	https://www.allrecipes.com/recipe/140716/seattle-cream-cheese-dogs/	4.6	30.0	10.0	20.0	On the streets of Seattle, after the bars close, and during sporting events, these are a local favorite--warm cream cheese spread on your favorite hotdog!	0.25 cup butter, 1 Walla Walla or other sweet onion, thinly sliced, 1 (4 ounce) package cream cheese, 4 hot dogs, or your favorite sausages, 4 hot dog buns, brown mustard, 1 cup sauerkraut	Preheat grill or grill pan for medium-high heat., Melt butter in a skillet over medium heat. Add onions, and cook slowly until the onions have softened and turned deep brown, about 15 minutes. Warm the cream cheese over low heat in a small skillet until very soft., Grill hot dogs until well browned. Lightly grill hot dog buns on both sides., To assemble cheese dogs, spread warm cream cheese on toasted hot dog bun, add hot dog or sausage, top with onions, mustard and sauerkraut, if desired.	533 kcal	29 g	92 mg	2 g	14 g	21 g	1354 mg	6 g	41 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Good-for-You Greek Salad	https://www.allrecipes.com/recipe/14341/good-for-you-greek-salad/	4.6	15.0	15.0	NaN	This tomato and cucumber salad with feta is light but has big taste packed into every bite, thanks to briny olives and a fresh sprinkling of lemon juice.	3 large ripe tomatoes, chopped, 2 medium cucumbers, peeled and chopped, 1 small red onion, chopped, 0.25 cup olive oil, 4 teaspoons lemon juice, 1.5 teaspoons dried oregano, salt and pepper to taste, 1 cup crumbled feta cheese, 6 black Greek olives, pitted and sliced	Toss tomatoes, cucumbers, and red onion together in a shallow salad bowl. Drizzle oil and lemon juice over top, then sprinkle with oregano, salt, and pepper. Top with feta and olives.	187 kcal	8 g	22 mg	2 g	5 g	5 g	347 mg	4 g	16 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Sesame Noodle Salad	https://www.allrecipes.com/recipe/214921/sesame-noodle-salad/	4.6	20.0	15.0	5.0	Served chilled or warm, this noodle salad easily pairs with your favorite summertime foods.	1 (16 ounce) package angel hair pasta, 0.5 cup sesame oil, 0.5 cup soy sauce, 0.25 cup balsamic vinegar, 1 tablespoon hot chili oil, 0.25 cup white sugar, 1 teaspoon sesame seeds, or more if desired, 1 green onion, chopped, 1 red bell pepper, diced	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink., Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.	338 kcal	41 g	NaN	3 g	7 g	2 g	1020 mg	9 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	Seattle	Salmon with Brown Sugar and Bourbon Glaze	https://www.allrecipes.com/recipe/21752/salmon-with-brown-sugar-and-bourbon-glaze/	4.4	20.0	5.0	15.0	Salmon is cooked in a glaze of butter, brown sugar and bourbon.	4 tablespoons butter, 0.5 cup dark brown sugar, 4 (6 ounce) salmon steaks, 0.33333334326744 cup bourbon whiskey	Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.	561 kcal	27 g	130 mg	NaN	34 g	11 g	189 mg	27 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Anne's Fabulous Grilled Salmon	https://www.allrecipes.com/recipe/116006/annes-fabulous-grilled-salmon/	4.6	65.0	15.0	30.0	This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.	1 tablespoon vegetable oil, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 lemon, juiced, 0.5 teaspoon grated fresh ginger root, 2 tablespoons honey, 0.33333334326744 cup chopped fresh basil leaves, 1 tablespoon finely chopped shallots, 1 (3 pound) salmon fillet, with skin	Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes., Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.	432 kcal	9 g	154 mg	1 g	49 g	4 g	278 mg	6 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Salmon with Dill	https://www.allrecipes.com/recipe/21555/salmon-with-dill/	4.6	30.0	5.0	25.0	Baked salmon with onion powder and dried dill weed. With just a hint of seasoning, you can make salmon taste delicious.	1 pound salmon fillets or steaks, 0.25 teaspoon salt, 0.5 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon dried dill weed, 2 tablespoons butter	Preheat oven to 400 degrees F (200 degrees C)., Rinse salmon, and arrange in a 9x13 inch baking dish. Sprinkle salt, pepper, onion powder, and dill over the fish. Place pieces of butter evenly over the fish., Bake in preheated oven for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.	262 kcal	1 g	82 mg	0 g	23 g	6 g	254 mg	0 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Jalapeno Poppers of Champions	https://www.allrecipes.com/recipe/100056/jalapeno-poppers-of-champions/	4.6	30.0	15.0	12.0	Jalapeno pepper halves are filled with cream cheese, wrapped with meatless bacon strips and baked to delicious football-lovin' perfection!	18 fresh jalapeno peppers, halved lengthwise and seeded, 1 (8 ounce) package cream cheese, softened, 1 (5.25 ounce) package frozen vegetarian bacon strips, thawed, toothpicks	Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray., Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet., Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.	73 kcal	2 g	14 mg	1 g	2 g	3 g	158 mg	1 g	7 g	0 g	18 servings	NaN	NaN
Africa	NaN	Seattle	Submarine Flavors	https://www.allrecipes.com/recipe/20238/submarine-flavors/	4.5	60.0	1.0	NaN	Flavored oil for Italian submarine sandwiches.	1 cup extra virgin olive oil, 2 teaspoons Italian seasoning, 2 cloves garlic, halved, salt and pepper to taste	Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.	85 kcal	0 g	NaN	0 g	NaN	1 g	0 mg	NaN	9 g	0 g	24 servings	NaN	NaN
Africa	NaN	Seattle	Ginger Salmon	https://www.allrecipes.com/recipe/36994/ginger-salmon/	4.3	35.0	15.0	20.0	The wonderful natural flavor of salmon is greatly enhanced by the addition of a tangy glaze made with ginger, honey, and Dijon mustard.	2 teaspoons olive oil, 1 tablespoon honey, 1 tablespoon Dijon mustard, 2 teaspoons grated fresh ginger, 1 pound salmon fillets	Preheat oven to 350 degrees F (175 degrees C)., In a small bowl, blend olive oil, honey, Dijon mustard and ginger, Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.	249 kcal	5 g	67 mg	NaN	23 g	3 g	161 mg	4 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Chicken Enchiladas with Mole Sauce	https://www.allrecipes.com/recipe/223260/chicken-enchiladas-with-mole-sauce/	4.4	115.0	30.0	75.0	These authentic chicken enchiladas are topped with a rich and flavorful mole sauce made with chocolate and dried chiles. Delicious!	2 tablespoons lard, 0.5 onion, sliced, 2 cloves garlic, sliced, 1 teaspoon salt, 1 tablespoon cumin seeds, 2 poblano peppers, seeded and thinly sliced, 2 Anaheim peppers, seeded and thinly sliced, 4 skinless, boneless chicken thighs, cut into chunks, 4 cups chicken broth, 2 cups chicken broth, 4 dried guajillo chiles, stemmed and seeded, 2 dried ancho chiles, stemmed and seeded, 1 corn tortilla, cut into 1-inch strips, 4 tomatoes, cut in half crosswise, 3 tomatillos, cut in half crosswise, 2 tablespoons lard, 0.5 onion, sliced, 5 cloves garlic, sliced, 2 teaspoons cumin seeds, 2 cups chicken broth, salt to taste, 1 teaspoon white sugar, or more to taste, 3 ounces dark chocolate, coarsely chopped, 12 corn tortillas, 0.5 bunch fresh cilantro, coarsely chopped, 0.5 cup crumbled queso fresco	Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes., Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender., Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth., Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side., Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth., Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes., Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.	739 kcal	78 g	101 mg	14 g	35 g	13 g	2707 mg	24 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Joe's Special Scramble	https://www.allrecipes.com/recipe/163602/joes-special-scramble/	4.3	35.0	15.0	20.0	This Joe's special recipe makes a beefy scramble with spinach, eggs, and mushrooms that can be enjoyed at any meal. It's a Seattle favorite!	2 tablespoons olive oil, 2 pounds ground beef, 2 medium onions, chopped, 1 (8 ounce) package sliced fresh mushrooms, 2 cloves garlic, minced, 1 (10 ounce) package frozen chopped spinach, thawed and drained, 0.5 teaspoon ground nutmeg, 0.5 teaspoon dried oregano, salt and pepper to taste, 6 large eggs, beaten	Heat oil in a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 8 minutes. Pour off any excess grease, then stir in onions, mushrooms, and garlic. Reduce the heat to medium, cover, and cook until onion has softened and turned translucent, about 5 minutes. Stir in spinach, nutmeg, oregano, salt, and pepper; cook until spinach is heated through, 3 to 4 minutes., Reduce the heat to medium-low. Add eggs to the skillet; cook and scramble until incorporated with beef and spinach mixture and cooked to your liking, 4 to 6 minutes.	441 kcal	11 g	281 mg	3 g	36 g	10 g	198 mg	5 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Lemon Garlic Salmon	https://www.allrecipes.com/recipe/12727/lemon-garlic-salmon/	4.4	30.0	5.0	25.0	Salmon fillets seasoned with lemon pepper are pan-fried in garlic butter for a quick and delicious weeknight meal that takes just 30 minutes to make.	2 tablespoons unsalted butter, 2 teaspoons minced garlic, 1 teaspoon lemon pepper, 2 (4 ounce) fillets salmon, 1 lemon	Season salmon fillets on both sides with lemon pepper., In a large skillet, melt butter over medium-high heat; stir in garlic. Place salmon in the skillet; cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork, flipping salmon halfway through to brown on both sides. Sprinkle with lemon juice before serving.	323 kcal	7 g	97 mg	3 g	23 g	10 g	301 mg	0 g	24 g	0 g	2 servings	NaN	NaN
Africa	NaN	Seattle	Savory French Crepes	https://www.allrecipes.com/recipe/223531/savory-french-crepes/	4.4	525.0	30.0	15.0	At 611 Supreme in Seattle, authentic Normandy-style buckwheat crepes are filled with either savory or sweet fillings. Let the batter rest overnight before making the crepes.	2 eggs, 1.5 cups milk, 2 tablespoons butter, 0.25 cup buckwheat flour, 0.75 cup all-purpose flour, 1 pinch salt, 3 tablespoons butter, 0.5 cup cremini mushrooms, sliced, 0.5 cup oyster mushrooms, sliced, 1 cup diced tomatoes, 2 cups baby spinach leaves, 4 teaspoons butter, divided, 1 cup shredded Gruyere cheese, divided	Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight., Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside., Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.	507 kcal	31 g	186 mg	2 g	21 g	20 g	370 mg	6 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Makhani Chicken (Indian Butter Chicken)	https://www.allrecipes.com/recipe/24782/makhani-chicken-indian-butter-chicken/	4.5	335.0	60.0	35.0	This fragrant, spicy Indian butter chicken recipe with yogurt marinade is from the owner of India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.	1.75 pounds skinless, boneless chicken breast halves - cubed, 3 tablespoons lemon juice, divided, 2 tablespoons chili powder, divided, salt to taste, 1 cup yogurt, 2 tablespoons olive oil, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons melted butter, 1.5 teaspoons garam masala, 1 tablespoon butter, 1 tablespoon garam masala, 1 tablespoon ginger paste, 1 tablespoon chopped garlic, 1 tablespoon chopped green chile pepper, 2 cups tomato puree, 1 cup water, 1 tablespoon chili powder, salt to taste, 1 tablespoon honey, 0.5 teaspoon dried fenugreek leaves, 1 cup heavy cream	Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour., Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours., Preheat the oven to 400 degrees F (200 degrees C)., Place chicken on skewers; arrange in a 9x13-inch baking dish., Bake in the preheated oven until almost cooked through, about 20 minutes., Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek., Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.	492 kcal	19 g	149 mg	4 g	36 g	15 g	666 mg	10 g	28 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Garlic Salmon	https://www.allrecipes.com/recipe/20193/garlic-salmon/	4.5	35.0	15.0	20.0	A large salmon fillet, steamed in foil and cooked either in the oven or barbecue. It's seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper, and green onions.	1.5 pounds salmon fillet, salt and pepper to taste, 3 cloves garlic, minced, 1 sprig fresh dill, chopped, 5 slices lemon, 5 sprigs fresh dill weed, 2 green onions, chopped	Preheat the oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray., Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic, and chopped dill. Arrange lemon slices on top of the fillet and place a sprig of dill on top of each slice. Sprinkle fillet with chopped scallions., Cover salmon with the second piece of foil and pinch together the foil to seal tightly. Place on a baking sheet or in a large baking dish., Bake in the preheated oven for 20 to 25 minutes until salmon flakes easily.	169 kcal	2 g	50 mg	1 g	25 g	1 g	48 mg	0 g	7 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Scott's Coast-to-Coast Famous Chicken Wings	https://www.allrecipes.com/recipe/219667/scotts-coast-to-coast-famous-chicken-wings/	4.6	45.0	30.0	15.0	Deep-fried chicken wings coated in a buttery hot sauce is a Buffalo original that is now a national sensation. Follow this recipe for perfect wings.	1 gallon peanut oil, 25 chicken wings, segmented and patted dry with paper towels, 0.5 cup hot pepper sauce (such as Frank's RedHot®), 0.33333334326744 cup unsalted butter, melted, 1 tablespoon garlic powder, 1 tablespoon coarse-ground black pepper	Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C)., Gently add wings, one at a time, to the hot oil. Stir carefully to assure the wings do not stick together. Fry chicken wings in the preheated oil until cooked through and floating gently atop the oil, about 15 minutes. An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C)., Stir hot pepper sauce, melted butter, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add cooked wings to the sauce and turn to coat; transfer to a serving platter.	1231 kcal	3 g	161 mg	1 g	44 g	25 g	980 mg	1 g	117 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Seattle Dutch Babies	https://www.allrecipes.com/recipe/21822/seattle-dutch-babies/	4.2	20.0	5.0	15.0	A rich popover pancake served with melted butter, powder sugar, lemon wedges or fresh fruit. A dish that's well known in Seattle, Washington.	0.75 cup all-purpose flour, 0.75 cup milk, 1 pinch salt, 3 eggs, beaten, 2 tablespoons butter, melted	Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie or cake pan., In a large bowl, mix together flour, milk, eggs butter and salt. Stir until smooth. Pour batter into prepared pan., Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees cooking for additional 5 minutes. Serve immediately.	213 kcal	20 g	158 mg	1 g	9 g	5 g	151 mg	3 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Emily's Famous Tiramisu	https://www.allrecipes.com/recipe/27136/emilys-famous-tiramisu/	4.6	300.0	45.0	20.0	Homemade ladyfingers are soaked in a rum-coffee syrup and layered with sweetened mascarpone in this elegant tiramisu made in a springform pan.	5 eggs, separated, 0.75 cup white sugar, divided, 1 cup all-purpose flour, 1 teaspoon vanilla extract, 0.75 cup confectioners' sugar for dusting, 1 cup white sugar, 1 cup boiling water, 0.5 cup strong brewed coffee, 0.25 cup rum, 1 (8 ounce) container mascarpone cheese, 2 cups confectioners' sugar, 0.25 cup dark rum, 1 teaspoon vanilla extract, 2 cups heavy cream, 2 (1 ounce) squares semisweet chocolate, grated, 0.125 cup confectioners' sugar for dusting	Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper., In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow., Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall., Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra., Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool., To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside., To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess., To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup., Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours., To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.	558 kcal	70 g	155 mg	1 g	6 g	15 g	56 mg	60 g	27 g	0 g	12 servings	NaN	NaN
Africa	NaN	Seattle	Erika's "Frango" Mints	https://www.allrecipes.com/recipe/240754/erikas-frango-mints/	4.3	255.0	15.0	NaN	Passed on through the generations, this recipe for the famous Frango® mints makes a perfect holiday or hostess gift.	1 (12 ounce) bag chocolate chips, 1.5 cups confectioners' sugar, 0.5 cup egg substitute, 0.25 cup butter, softened, 1 teaspoon mint extract, 1 teaspoon vanilla extract	Line a baking sheet or plate with waxed paper., Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula., Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy., Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.	120 kcal	17 g	5 mg	1 g	1 g	4 g	25 mg	15 g	6 g	0 g	24 servings	NaN	NaN
Africa	NaN	Seattle	Corn and Zucchini Melody	https://www.allrecipes.com/recipe/22315/corn-and-zucchini-melody/	4.6	30.0	5.0	25.0	Zucchini, corn, and onions are cooked in a skillet and topped with crispy crumbled bacon and shredded Monterey Jack cheese.	4 slices bacon, 2 cups chopped zucchini, 1.5 cups fresh corn kernels, 1 small onion, chopped, 1 pinch pepper, 0.25 cup shredded Monterey Jack cheese	Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside., Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.	123 kcal	15 g	13 mg	2 g	6 g	2 g	199 mg	3 g	5 g	0 g	5 servings	NaN	NaN
Africa	NaN	Seattle	Art's Southern-Style Chocolate Gravy	https://www.allrecipes.com/recipe/246183/arts-southern-style-chocolate-gravy/	4.8	15.0	5.0	10.0	Milk, cocoa powder, butter, and sugar are simmered together in this Southern-style chocolate gravy; serve over buttermilk biscuits.	2.6666667461395 tablespoons butter, 2 tablespoons all-purpose flour, 0.66666668653488 cup white sugar, 0.33333334326744 cup unsweetened cocoa powder, 2 cups whole milk	Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.	201 kcal	31 g	22 mg	2 g	4 g	5 g	70 mg	26 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Dylan's Potato, Carrot, and Cheddar Soup	https://www.allrecipes.com/recipe/214505/dylans-potato-carrot-and-cheddar-soup/	4.3	40.0	15.0	25.0	Potatoes, carrots, and Cheddar cheese combine with chicken broth to make this simple and tasty soup.	2 tablespoons olive oil, 6 yellow potatoes, cubed, 3 large carrots, peeled and diced, 1 pinch salt, to taste, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 (32 ounce) carton chicken broth (such as Swanson®), 0.75 cup shredded sharp Cheddar cheese, 0.25 cup chopped fresh flat-leaf parsley	Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more., Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.	435 kcal	64 g	28 mg	9 g	14 g	6 g	1263 mg	7 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Valentine Pizza	https://www.allrecipes.com/recipe/31785/valentine-pizza/	4.2	135.0	30.0	15.0	Make this pizza for your Valentine! The rosemary dough is made in a bread machine, and then made into three heart shaped pizzas.	3 cups bread flour, 1 (.25 ounce) envelope active dry yeast, 1.25 cups warm water, 3 tablespoons extra virgin olive oil, divided, 3 tablespoons chopped fresh rosemary, 1 (14 ounce) can pizza sauce, 3 cups shredded mozzarella cheese, 2 ripe tomatoes, sliced, 1 zucchini, sliced, 15 slices vegetarian pepperoni, 1 (2.25 ounce) can sliced black olives	Place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. Select the Dough setting. Press Start. When the dough is finished, knead rosemary into the dough., Preheat oven to 400 degrees F (200 degrees C)., Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top., Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.	246 kcal	28 g	18 mg	2 g	13 g	4 g	432 mg	2 g	9 g	0 g	12 servings	NaN	NaN
Africa	NaN	Seattle	Grace Love's Smothered Steak	https://www.allrecipes.com/recipe/246526/grace-loves-smothered-steak/	3.8	84.0	30.0	54.0	Chuck steak is seasoned with a special spice rub and baked with vegetables until fork-tender in this comforting Smothered Steak recipe.	1 tablespoon sea salt, 1 tablespoon garlic salt, 1.5 teaspoons freshly ground black pepper, 1.5 teaspoons brown sugar, 1.5 teaspoons powdered honey, 1 teaspoon ground cayenne pepper, 1 teaspoon red pepper flakes, 2 pounds beef chuck steak, 2 tablespoons olive oil, 2 onions, diced, 2 yellow bell peppers, diced, 1 cup sliced mushrooms, 0.5 cup water	Preheat oven to 350 degrees F (175 degrees C)., Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub., Measure out 2 tablespoons of the spice rub and use to season steak on all sides., Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes., Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil., Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.	461 kcal	16 g	103 mg	3 g	29 g	11 g	3175 mg	7 g	32 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Seahawk Burger	https://www.allrecipes.com/recipe/236417/seahawk-burger/	4.8	40.0	15.0	25.0	Build a burger worthy of the NFC Champion Seattle Seahawks using a grass-fed beef burger, Washington state cheese, wine, arugula, and a Sriracha and espresso infused aioli.	1 teaspoon vegetable oil, 1 sweet onion (such as Walla Walla), sliced, 8 ounces mushrooms, sliced, salt and ground black pepper to taste, 0.5 cup Washington state red wine (such as a Merlot or Syrah), 4 (6 ounce) grass-fed ground beef patties, 0.5 cup mayonnaise, 0.5 teaspoon Sriracha sauce, 0.5 shot brewed espresso (such as Starbucks®), 4 whole grain or artisan hamburger buns (such as Macrina Bakery®), 4 slices Monterey Jack cheese (such as Beecher's® Just Jack®), 1 cup farmer's market arugula, or more to taste	Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more., Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat., Preheat an outdoor grill for medium-high heat and lightly oil the grate., Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C)., Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth., Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.	833 kcal	29 g	134 mg	2 g	41 g	20 g	693 mg	7 g	59 g	0 g	4 servings	NaN	NaN
Africa	NaN	Seattle	Seattle Smoked Salmon Dip	https://www.allrecipes.com/recipe/256790/seattle-smoked-salmon-dip/	4.8	70.0	10.0	NaN	Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Serve with crackers, crusty bread, sliced apple or pita chips.	4 ounces flaked smoked salmon, skin and bones removed, 1 (8 ounce) package cream cheese, softened, 1 cup shredded white Cheddar cheese, divided, 0.5 cup mayonnaise, 2 tablespoons chopped green onions, 2 tablespoons milk, 1 tablespoon lemon juice, 1 (1 ounce) package McCormick® Guacamole Seasoning Mix	Mix all ingredients in large bowl until well blended. Cover., Refrigerate 1 hour or until ready to serve. Garnish with additional green onions, if desired.	113 kcal	2 g	22 mg	NaN	3 g	4 g	199 mg	0 g	10 g	0 g	20 servings	2 -1/2 cups	NaN
Africa	NaN	Seattle	Beast Mode Vodka	https://www.allrecipes.com/recipe/236235/beast-mode-vodka/	4.9	5.0	5.0	NaN	This brightly-colored vodka drink was fashioned to celebrate the Seattle Seahawks, their team colors, and their awe-inspiring running back.	12 fluid ounces vodka, 0.5 cup blue or green fruit-flavored candies (such as Skittles®)	Combine vodka and candies in a jar with a lid or cocktail shaker. Cover and shake until the colored candy coating has dissolved, about 10 seconds. Strain into a resealable bottle.	148 kcal	12 g	NaN	NaN	NaN	0 g	3 mg	10 g	1 g	0 g	8 servings	NaN	NaN
Africa	NaN	Seattle	Blueberry Pie Pops	https://www.allrecipes.com/recipe/216929/blueberry-pie-pops/	4.4	90.0	40.0	20.0	Delectable little 2-bite blueberry pielets on sticks will bring out the kid in you. Tuck one or two in a lunchbox, or sit a bunch up in a vase for people to take with their coffee. Cute and tasty wins the day!	2 (9 inch) unbaked pie crusts, 0.5 cup white sugar, or to taste, 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, 2 teaspoons lemon zest, 1 tablespoon cornstarch, 1.25 cups blueberries, 1 egg, 1 tablespoon white sugar, for sprinkling, 16 sturdy cookie pop or lollipop sticks	Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper., Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate., Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar., Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.	155 kcal	20 g	12 mg	1 g	2 g	2 g	122 mg	8 g	8 g	0 g	16 servings	NaN	NaN
Africa	NaN	Seattle	Seattle Caramel Apples	https://www.allrecipes.com/recipe/125865/seattle-caramel-apples/	4.6	0.0	NaN	NaN	Trail mix adds a nutty texture to these delicious caramel apples.	6 Granny Smith apples, 6 wooden sticks, 1 (14 ounce) package individually wrapped caramels, unwrapped, 2 tablespoons water, 0.5 teaspoon vanilla extract, 3 cups trail mix, 1 cup semisweet chocolate chips	Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil., Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan., Spread the trail mix out on a dinner plate. Roll the apples in the mixture to coat. Place on the aluminum foil and chill., Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.	792 kcal	119 g	5 mg	4 g	15 g	11 g	337 mg	72 g	36 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Seattle's Favorite Kale Salad	https://www.allrecipes.com/recipe/240553/seattles-favorite-kale-salad/	4.1	60.0	15.0	35.0	Kale salad with warm wild rice and cabbage is tossed in a tangy lemon dressing and tastes just like the kale salad from Seattle's PCC Natural Market.	0.5 cup freshly squeezed lemon juice, 0.25 cup extra-virgin olive oil, 2 teaspoons Dijon mustard, salt and ground black pepper to taste, 5 cups water, 2 cups uncooked wild rice, 1 teaspoon butter, 4 cups finely sliced red cabbage, 2 large red bell peppers - seeded, cored, and chopped, 2 bulbs fennel, trimmed and chopped, 2 bunches kale, leaves stripped from stems and torn into pieces, 0.25 lemon, juiced, or to taste	Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth., Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly., Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.	211 kcal	35 g	1 mg	6 g	8 g	1 g	103 mg	3 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Seattle	Aglio e Olio alla Fremont	https://www.allrecipes.com/recipe/233309/aglio-e-olio-alla-fremont/	3.0	35.0	15.0	20.0	Aglio e olio, a traditional Italian dish of spaghetti tossed with garlic and olive oil, gets a hearty addition of hazelnuts in this recipe for a delightful meal similar to an Italian restaurant in Seattle.	0.5 cup hazelnuts, 0.5 pound spaghetti, 0.33333334326744 cup extra-virgin olive oil, or as needed, 2 jarred pepperoncini peppers, sliced, 3 cloves garlic, chopped, 0.25 cup sun-dried tomatoes packed in oil, sliced, 1 teaspoon anchovy paste, 0.25 cup Marsala wine, 8 large Kalamata olives	Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet., Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin., Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain., Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes., Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.	1108 kcal	102 g	1 mg	8 g	22 g	8 g	1194 mg	7 g	66 g	0 g	2 servings	NaN	NaN
Africa	NaN	Seattle	Seattle Salmon Burgers	https://www.allrecipes.com/recipe/260840/seattle-salmon-burgers/	5.0	50.0	5.0	45.0	A cream cheese and onion twist makes these Seattle salmon burgers a delicious way to enjoy fresh or leftover salmon fillets on brioche buns.	1 (3 ounce) fillet salmon fillet, 1 teaspoon salt, 1 teaspoon ground black pepper, 0.75 teaspoon chopped fresh dill, 1 tablespoon lemon juice, 2 brioche buns, halved, 1 tablespoon butter, 1 yellow onion, sliced, 3 tablespoons cream cheese, softened	Preheat oven to 425 degrees F (220 degrees C)., Season salmon evenly with salt, pepper, and dill. Drizzle with lemon juice. Transfer to a baking sheet., Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes., Reduce oven temperature to 350 degrees F (175 degrees C)., Toast brioche buns on a baking sheet in the preheated oven until golden brown, 10 to 15 minutes., Melt butter in a skillet over medium heat. Toss in onion slices and stir occasionally until brown and soft, about 15 minutes., Spread cream cheese on the bottom half of each bun. Place one half of the salmon fillet on each bun and top with onion.	479 kcal	47 g	126 mg	3 g	18 g	11 g	1594 mg	11 g	25 g	0 g	2 servings	NaN	NaN
Africa	NaN	Seattle	Li'l Woody's Farmers Market Burger	https://www.allrecipes.com/recipe/255192/lil-woodys-farmers-market-burger/	5.0	58.0	35.0	8.0	Seasoned beef patties are topped with goat cheese, heirloom tomatoes, and arugula in these farmers market burgers bursting with meaty flavor.	0.66666668653488 cup sea salt, 1 ounce dried porcini mushrooms, 2 teaspoons dried thyme, 2 teaspoons garlic powder, 1 teaspoon freshly ground black pepper, 1 teaspoon red pepper flakes, 2 egg yolks, 0.5 lemon, juiced, 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped fresh dill, 0.75 cup canola oil, 0.25 cup olive oil, 1 pound red onions, sliced into half moons, 0.5 cup red wine vinegar, 2 teaspoons white sugar, salt and ground black pepper to taste, 6 brioche buns, halved, 2 pounds ground beef, 9 ounces crumbled goat cheese (chevre), 12 slices heirloom tomatoes, 3 cups arugula	Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl., Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth., Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes., Preheat an outdoor grill for medium heat and lightly oil the grate., Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half., Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides., Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side., Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.	1109 kcal	53 g	265 mg	5 g	46 g	22 g	10034 mg	14 g	80 g	0 g	6 servings	NaN	NaN
Africa	NaN	Seattle	Big-Batch Roquefort Dressing	https://www.allrecipes.com/recipe/234359/big-batch-roquefort-dressing/	3.5	10.0	10.0	NaN	This version of a blue cheese salad dressing, said to hail from a Seattle restaurant, calls for Roquefort in a creamy buttermilk, sour cream, and mayonnaise base.	5 cups mayonnaise, 1 cup sour cream, 1 cup buttermilk, 6 green onions, chopped, 1 clove garlic, chopped, 1 teaspoon Worcestershire sauce, 0.5 teaspoon garlic powder, salt and ground black pepper to taste, 5 ounces crumbled Roquefort cheese	Mix mayonnaise, sour cream, buttermilk, green onions, garlic, Worcestershire sauce, and garlic powder together in a large bowl; season with salt and black pepper. Fold cheese into the mayonnaise mixture.	142 kcal	1 g	10 mg	NaN	1 g	3 g	145 mg	0 g	15 g	0 g	64 servings	NaN	NaN
Africa	NaN	Wyoming	Roast Leg of Lamb with Rosemary	https://www.allrecipes.com/recipe/18870/roast-leg-of-lamb-with-rosemary/	4.6	585.0	15.0	80.0	A leg of lamb is marinated overnight with rosemary, garlic, mustard, honey, and lemon zest, then roasted to perfection for a family-pleasing meal.	0.25 cup honey, 3 cloves garlic, minced, 2 tablespoons chopped fresh rosemary, 2 tablespoons prepared Dijon-style mustard, 1 teaspoon lemon zest, 1 teaspoon freshly ground black pepper, 5 pounds whole leg of lamb, 1 teaspoon coarse sea salt	Mix honey, garlic, rosemary, mustard, lemon zest, and pepper together in a small bowl. Place lamb in a flat dish; rub mixture over lamb. Cover with plastic wrap and marinate in the refrigerator 8 hours to overnight., Preheat the oven to 450 degrees F (230 degrees C). Transfer lamb onto a rack in a roasting pan and sprinkle with salt to taste., Bake in the preheated oven for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. An instant-read thermometer inserted into the center should read at least 120 degrees F (50 degrees C). Let lamb rest for about 10 minutes before carving.	553 kcal	8 g	157 mg	0 g	41 g	17 g	379 mg	7 g	39 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wyoming	Red Garlic Mashed Potatoes	https://www.allrecipes.com/recipe/86695/red-garlic-mashed-potatoes/	4.3	30.0	15.0	15.0	These garlic mashed red potatoes make the creamiest, most delicious side. Quick and easy to make, they are always a favorite to serve with any meal.	8 red potatoes, cubed, 2 teaspoons crushed garlic, divided, 0.5 cup butter, 0.25 cup half-and-half cream, 0.25 teaspoon steak seasoning, 0.25 teaspoon garlic powder, 0.125 teaspoon white sugar	Place potatoes into a large pot and fill with enough water to cover. Add 1 teaspoon crushed garlic to the water for flavor. Bring to a boil and cook until potatoes are easily pierced with a fork, about 10 minutes., Drain potatoes and add butter. Mash until butter is melted. Mix in half-and-half, steak seasoning, garlic powder, sugar, and remaining crushed garlic. Mix potatoes with an electric mixer until smooth.	280 kcal	14 g	67 mg	1 g	2 g	16 g	232 mg	1 g	25 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wyoming	Roasted Garlic Mashed Potatoes	https://www.allrecipes.com/recipe/24775/roasted-garlic-mashed-potatoes/	4.6	80.0	20.0	60.0	Roasted garlic mashed potatoes are creamy, full of flavor, and easy to make. Serve them alongside any meat or fish, or layer them over a casserole.	1 medium head garlic, top of bulbs trimmed off so tops of cloves are exposed, 1 tablespoon olive oil, 2 pounds russet potatoes, peeled and quartered, 4 tablespoons butter, softened, 0.5 cup milk, salt and pepper to taste	Preheat the oven to 350 degrees F (175 degrees C)., Drizzle oil over garlic head, then wrap in aluminum foil., Bake in the preheated oven for 1 hour., When the garlic has baked for about 35 minutes, bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and let cool for a few minutes., Chop potatoes and place into a mixing bowl. Add milk, butter, salt, and pepper., Remove garlic from the oven. Cut garlic head in half and squeeze softened cloves into the mixing bowl. Mix with an electric mixer until ingredients are well combined and desired consistency is achieved.	172 kcal	24 g	17 mg	2 g	3 g	4 g	295 mg	2 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wyoming	Not Your Everyday Smoked Pork Spareribs	https://www.allrecipes.com/recipe/85634/not-your-every-day-smoked-pork-spare-ribs/	4.7	470.0	20.0	210.0	These family-favorite smoked spareribs are slightly sweet and spicy with an apple cider-based mop sauce that complements the fall-off-the-bone meat.	0.5 cup packed brown sugar, 2 tablespoons chili powder, 2 tablespoons garlic powder, 1 tablespoon paprika, 1 tablespoon freshly ground black pepper, 2 teaspoons onion powder, 2 teaspoons kosher salt, 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon jalapeno seasoning salt, 1 teaspoon cayenne pepper, 6 pounds pork spareribs, 3 cups apple wood chips, soaked, 1 cup apple cider, 0.75 cup apple cider vinegar, 1 medium jalapeno pepper, finely chopped, 3 tablespoons hot pepper sauce, 2 tablespoons lemon juice, 1 tablespoon onion powder, 1 tablespoon garlic powder, kosher salt and ground black pepper to taste	Make the ribs: Mix brown sugar, chili powder, garlic powder, paprika, black pepper, onion powder, salt, cumin, cinnamon, jalapeño seasoning, and cayenne pepper together in a small bowl., Place spareribs into a glass baking dish and rub generously with seasoning mixture. Cover and refrigerate for at least 4 hours, or overnight., When ready to cook, prepare an outdoor charcoal grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C)., While the grill is preheating, make the mop sauce: Stir cider, vinegar, jalapeño pepper, hot pepper sauce, lemon juice, onion powder, garlic powder, lemon juice, salt, and pepper together in a medium bowl., When the coals are gray and ashed over, throw on two handfuls of soaked wood chips. Place seasoned ribs, bone-side down, onto the grate. Cover and cook for 1 hour, then baste ribs generously with mop sauce and add more soaked woodchips. Add more coals if necessary. Continue to cook, basting and adding more wood chips every hour and adding coals as necessary, while ensuring the grill temperature does not go below 225 degrees F (110 degrees C). Cook until the meat pulls away from the bone and the rub has created a crispy, blackened "bark." The total cook time should be 3 1/2 to 4 hours. Discard any leftover mop sauce.	927 kcal	33 g	240 mg	3 g	59 g	22 g	1506 mg	25 g	61 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wyoming	Foil Barbecued Trout with Wine	https://www.allrecipes.com/recipe/103820/foil-barbecued-trout-with-wine/	4.3	35.0	15.0	20.0	Trout is sealed in aluminum foil with a delicious blend of ingredients, then quickly grilled to serve for dinner. A quick, easy and delicious way to cook trout.	2 trout, cleaned and head removed, 0.25 cup dry white wine, 2 tablespoons butter, melted, 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley, salt and pepper to taste	Preheat a grill for medium-high heat., On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal., Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.	536 kcal	2 g	232 mg	0 g	70 g	10 g	191 mg	1 g	23 g	0 g	2 servings	NaN	NaN
Africa	NaN	Wyoming	Grilled London Broil	https://www.allrecipes.com/recipe/14639/london-broil/	4.5	260.0	10.0	10.0	Lemon pepper, lemon juice, and tarragon vinegar add sparkle to tenderized and marinated London broil steak. The recipe can be multiplied to do enough meat for a party.	1.5 pounds top round, London Broil cut, 1 tablespoon meat tenderizer, 0.33333334326744 cup vegetable oil, 2 teaspoons lemon juice, 2 teaspoons seasoning salt, 0.25 teaspoon lemon pepper, 2 cloves garlic, minced, 4 teaspoons chopped fresh parsley, 2 teaspoons tarragon vinegar	Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour., In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour., Preheat grill for hot heat., Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.	487 kcal	2 g	113 mg	0 g	45 g	6 g	1192 mg	0 g	33 g	0 g	3 servings	NaN	NaN
Africa	NaN	Wyoming	Raspberry Jalapeno Jelly	https://www.allrecipes.com/recipe/35472/raspberry-jalapeno-jelly/	4.4	30.0	20.0	10.0	Homemade raspberry jam--made with fresh or frozen raspberries--is livened up with spicy jalapeno peppers.	1 cup fresh or frozen raspberries, 0.5 cup chopped green bell pepper, 0.25 cup chopped jalapeno pepper, 3 cups white sugar, 0.75 cup apple cider vinegar, 0.33333334326744 (6 fluid ounce) container liquid pectin, 1 sprig fresh mint	Sterilize jars and lids by immersing in boiling water for at least 5 minutes., In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes., Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.	77 kcal	20 g	NaN	0 g	0 g	NaN	1 mg	19 g	NaN	0 g	32 servings	NaN	NaN
Africa	NaN	Wyoming	Asian Rainbow Trout	https://www.allrecipes.com/recipe/138041/asian-rainbow-trout/	4.6	27.0	20.0	7.0	Flavors of Asia come together in this delicious, simple recipe that I put together after asking various people what to do with rainbow trout!	4 (6 ounce) fillets boneless, skinless rainbow trout, 2 teaspoons soy sauce, salt and pepper to taste, 1 teaspoon white sugar, 1 teaspoon olive oil, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger, 4 green onions, chopped	Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside., Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.	222 kcal	3 g	99 mg	0 g	35 g	1 g	204 mg	2 g	7 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wyoming	Pork Sausage Gravy	https://www.allrecipes.com/recipe/21464/pork-sausage-gravy/	4.1	30.0	25.0	5.0	Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk.	2 pounds fresh, ground pork sausage, 0.5 cup all-purpose flour, or as needed, 2 cups milk, or as needed, salt and pepper to taste	Break up sausage in a skillet and brown. Remove from the skillet and set aside., Add flour and stir until all drippings are absorbed, adding more flour if necessary., Stir in milk a little at a time until creamy. Add cooked sausage back to the skillet and season with salt and pepper.	547 kcal	13 g	82 mg	0 g	17 g	17 g	782 mg	3 g	47 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wyoming	Hunter's Venison Casserole	https://www.allrecipes.com/recipe/127898/hunters-venison-casserole/	4.0	60.0	25.0	35.0	This delicious layered casserole of mashed potatoes, venison, vegetables, and cottage cheese provides a hearty and warming, all-in-one meal.	2 cups buttery mashed potatoes, 1 pound lean ground venison (or other big game), 1 tablespoon canola oil, 1 red onion, chopped, 2 cloves garlic, minced, 2 stalks celery, diced, 0.5 cup diced red bell pepper, 1 tablespoon Worcestershire sauce, 0.5 teaspoon salt, 0.25 teaspoon pepper, 2 eggs, beaten, 1 cup cottage cheese, 2 tomatoes, sliced, 1 cup shredded Colby Jack or Cheddar cheese	Preheat oven to 350 degrees F (175 degrees C)., Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside., Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish., Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese., Bake, uncovered, in preheated oven until set, about 20 minutes.	547 kcal	28 g	241 mg	4 g	47 g	13 g	1206 mg	6 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wyoming	Easy Roast Leg of Lamb	https://www.allrecipes.com/recipe/54887/easy-roast-leg-of-lamb/	4.1	90.0	30.0	60.0	A boneless leg of lamb is seasoned with slivers of garlic and fresh rosemary, then roasted with tomato sauce for a mouth-watering holiday main dish.	1 (4 pound) leg of lamb, deboned and tied, 1 tablespoon ground black pepper, 1 teaspoon salt, 5 cloves garlic, cut into slivers, 2 sprigs fresh rosemary, 1 (15 ounce) can tomato sauce	Preheat the oven to 375 degrees F (190 degrees C)., Rub leg of lamb all over with salt and pepper. Use a small knife to make punctures in lamb about 1 inch apart. Press slivers of garlic into each hole about 1/2 inch below the surface. Place lamb in a roasting pan. You can either remove rosemary from the stalk and sprinkle and rub into lamb on all sides, or you can simply use the string from the lamb to secure it. Pour tomato sauce over lamb., Bake for 45 minutes in the preheated oven. Lower the temperature to 325 degrees F (160 degrees C); continue roasting for about 15 minutes, or until an instant-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C). If you prefer the meat well-done, continue cooking until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C).	540 kcal	4 g	157 mg	1 g	42 g	17 g	646 mg	NaN	39 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wyoming	Summer Sausage	https://www.allrecipes.com/recipe/57161/summer-sausage/	4.4	5060.0	20.0	480.0	This garlicky summer sausage is easy to make in your oven! Add or omit spices as desired, then add the finished sausages to holiday gift baskets!	5 pounds ground beef, 0.25 cup mustard seed, 3 tablespoons garlic powder, 5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®), 1 tablespoon red pepper flakes, 1 tablespoon salt, 1 teaspoon cayenne pepper, 0.5 teaspoon hickory-flavored liquid smoke	Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day., On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack., Shape the mixture into five logs; place logs onto the wire rack., Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.	123 kcal	1 g	32 mg	0 g	7 g	4 g	317 mg	NaN	10 g	0 g	60 servings	NaN	NaN
Africa	NaN	Wyoming	Beef or Moose Jerky	https://www.allrecipes.com/recipe/23916/beef-or-moose-jerky/	4.5	780.0	30.0	720.0	This beef or moose jerky recipe is smokey, savory, and sweet. Marinate rump roast for rich flavor, then it's done in just 12 hours in a dehydrator.	3 pounds rump roast, 3 cups soy sauce, 3 cups packed brown sugar, 4 fluid ounces hickory-flavored liquid smoke	Slice roast into slabs approximately 1/4-inch thick. (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips, about 1/4-inch wide and about 4 inches long., Combine soy sauce, brown sugar, and hickory-flavored liquid smoke in a large bowl; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes., Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.	1129 kcal	118 g	138 mg	1 g	53 g	15 g	7357 mg	109 g	51 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wyoming	Mesquite Smoked Jerky	https://www.allrecipes.com/recipe/40970/mesquite-smoked-jerky/	4.8	750.0	30.0	360.0	This beef jerky tastes just like the store-bought kind. If you like those kinds, you'll enjoy this very much. You can use hickory-smoked flavoring instead, if desired.	1 cup soy sauce, 0.5 cup packed brown sugar, 2 tablespoons mesquite flavored liquid smoke concentrate, 3 cloves garlic, minced, 1 tablespoon ground paprika, 0.25 teaspoon salt, 1 pound beef eye of round sliced into 1/4 inch strips	Mix together soy sauce, brown sugar, liquid smoke, garlic, paprika, and salt in a shallow glass baking dish. Lay beef strips in soy sauce mixture in a single layer. Cover the dish and refrigerate for at least 6 hours., Arrange beef strips in a dehydrator and let dry to desired doneness, about 6 hours.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	4 servings	NaN	NaN
Africa	NaN	Wyoming	Spicy Beefstick	https://www.allrecipes.com/recipe/87454/spicy-beefstick/	4.5	375.0	15.0	360.0	A spicy beefstick snack recipe made with ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, and an array of spices.	4 pounds ground beef, 1 pound spicy pork sausage, 2.5 teaspoons mustard seed, 2.5 teaspoons liquid smoke flavoring, 1 tablespoon Worcestershire sauce, 1 tablespoon garlic powder, 5 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®), 1 tablespoon cracked black pepper, 1 tablespoon caraway seed, 2 teaspoons cayenne pepper, 2 teaspoons paprika, 2 teaspoons chili powder, 2 teaspoons red pepper flakes	In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight., For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil., Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.	310 kcal	2 g	91 mg	1 g	25 g	8 g	2681 mg	0 g	22 g	0 g	15 servings	NaN	NaN
Africa	NaN	Wyoming	White Chili	https://www.allrecipes.com/recipe/23888/white-chili/	4.6	45.0	15.0	30.0	This ground turkey chili is made with great Northern beans, salsa, corn, and pepper-jack cheese. It is very tasty and a little spicy; if you don't like it spicy, cut the amount of cheese in half--it will still have a little kick!	1 pound ground turkey, browned, 1 cup medium salsa, 1 cup frozen corn kernels, 1 cup water, 2 (14 ounce) cans great Northern beans, rinsed and drained, 12 ounces pepper jack cheese, cubed	In a large pot or saucepan, combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.	390 kcal	28 g	88 mg	6 g	29 g	9 g	491 mg	2 g	19 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wyoming	Rainbow Trout with Yogurt Sauce	https://www.allrecipes.com/recipe/12781/rainbow-trout-with-yogurt-sauce/	4.2	20.0	12.0	8.0	Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.	1 cup plain yogurt, 1 cucumber, shredded, 2 tablespoons chopped fresh dill weed, 1 teaspoon lemon zest, 1 tablespoon extra virgin olive oil, salt and pepper to taste, 4 (6 ounce) fillets rainbow trout, 1 pinch lemon pepper	In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside., Turn oven broiler on. Coat a broiler pan with non-stick cooking spray., Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.	295 kcal	5 g	94 mg	0 g	34 g	5 g	143 mg	4 g	15 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wyoming	Bratwurst, Sauerkraut and Bean Casserole	https://www.allrecipes.com/recipe/69757/bratwurst-sauerkraut-and-bean-casserole/	4.1	50.0	5.0	45.0	Wanted to do something different with brats, so I put this together from ingredients I had in the cupboard.	1 pound fresh bratwurst sausages, 1 (32 ounce) package sauerkraut, 1 pinch celery salt, 1 tablespoon brown sugar, 1 (15 ounce) can baked beans	Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside., Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil., Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.	533 kcal	39 g	84 mg	10 g	23 g	12 g	2906 mg	15 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Wyoming	Steve's Bodacious Barbecue Ribs	https://www.allrecipes.com/recipe/17941/steves-bodacious-barbecue-ribs/	4.6	1050.0	15.0	480.0	These make real mouth-watering 'Pig-cicles'! They take a while to cook, and when you eat them, you'll have pork fat smeared from ear to ear! Mmm! Mmm! I like to smoke with hickory wood, but any of your favorite will suffice.	2 tablespoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon salt, 1 teaspoon ground black pepper, 2 teaspoons ground cumin, 1.5 tablespoons brown sugar, 0.25 teaspoon ground cinnamon, 0.125 teaspoon ground cloves, 0.125 teaspoon ground nutmeg, 5 pounds pork spareribs, 2 pounds hickory wood chips, soaked	In a medium bowl, stir together paprika, cayenne pepper, garlic powder, onion powder, salt, ground black pepper, cumin, brown sugar, cinnamon, cloves, and nutmeg. Apply liberally to the ribs. Place ribs in a large roasting pan, cover, and refrigerate overnight. Remove ribs from the refrigerator 1 hour before smoking., Prepare an outdoor smoker, bringing the temperature to 200 to 225 degrees F (95 to 110 degrees C)., Smoke ribs for 6 to 8 hours, adding wood chips to maintain a steady smoke (approximately one handful every 30 to 45 minutes). Ribs are done when crispy outside and tender inside. Remove from smoker, and set aside for 15 to 20 minutes before serving.	384 kcal	4 g	117 mg	1 g	25 g	11 g	800 mg	2 g	30 g	0 g	10 servings	NaN	NaN
Africa	NaN	Wyoming	Beefy Cabbage Stew	https://www.allrecipes.com/recipe/26363/beefy-cabbage-stew/	4.2	75.0	NaN	75.0	Ground beef is simmered with pinto beans, kidney beans, diced tomatoes, corn, tomato juice and coleslaw mix for this easy dinner. Serve with cornbread, if desired.	1 pound extra-lean ground beef, 1 (15 ounce) can pinto beans, 1 (15 ounce) can kidney beans, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 (14.5 ounce) can Italian-style diced tomatoes, 1 (15 ounce) can whole kernel corn, drained, 1 (11.5 ounce) can tomato juice, 1.5 cups water, 1 (16 ounce) package coleslaw mix, 1 teaspoon Greek-style seasoning	In a large pot over medium heat, cook beef until brown; drain., Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.	283 kcal	35 g	39 mg	8 g	18 g	3 g	813 mg	4 g	8 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wyoming	White Bean, Spinach, and Barley Stew	https://www.allrecipes.com/recipe/62884/white-bean-spinach-and-barley-stew/	4.1	75.0	15.0	60.0	This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.	1 cup uncooked pearl barley, 3 cups water, 1 teaspoon olive oil, 1 cup chopped yellow onion, 2 cloves garlic, minced, 0.5 teaspoon dried rosemary, 0.75 cup small fresh mushrooms, 1 cup chopped yellow bell pepper, 2 tablespoons white wine, 1 (15.5 ounce) can white beans, drained and rinsed, 1 (14.5 ounce) can Italian-style diced tomatoes, drained, 2 cups fresh spinach, 1 pinch red pepper flakes	Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender., Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.	256 kcal	51 g	NaN	9 g	9 g	0 g	124 mg	4 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Wyoming	Bill's Smoked BBQ Baby Back Ribs	https://www.allrecipes.com/recipe/86976/bills-smoked-bbq-baby-back-ribs/	4.5	485.0	5.0	480.0	Apple juice and garlic add flavor to these fall-off-the-bone ribs that are smoked for 7 hours.	5 pounds baby back pork ribs, 0.5 gallon apple juice, 1 head garlic, separated into cloves, 1 tablespoon granulated garlic, 2 cups barbeque sauce	Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C)., Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes., Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally., Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.	1091 kcal	87 g	234 mg	2 g	49 g	22 g	1334 mg	69 g	60 g	0 g	5 servings	NaN	NaN
Africa	NaN	Wyoming	Venison Kabobs with Sweet and Smoky Sauce	https://www.allrecipes.com/recipe/125616/venison-kabobs-with-sweet-and-smoky-sauce/	4.4	95.0	50.0	15.0	Venison marinates in an Asian-spiced tomato sauce in this delicious, gamey take on an old BBQ favorite.	0.25 cup minced onion, 1 teaspoon dry mustard powder, 0.25 teaspoon black pepper, 1 teaspoon crushed red pepper flakes, 2 tablespoons packed brown sugar, 2 cloves garlic, crushed, 1 (1 inch) piece ginger, sliced thickly and crushed, 1 tablespoon rice vinegar, 2 tablespoons liquid smoke, 3 tablespoons honey or molasses, 1 cup tomato puree, 2 pounds venison, cut into 1 inch cubes, 20 bamboo skewers, soaked in water for 20 minutes, 1 red bell pepper, cut into 1 inch pieces, 1 yellow bell pepper, cut into 1 inch pieces, 1 red onion, cut into 1 inch cubes, 0.5 pound mushrooms, halved, 1 pint cherry tomatoes	Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight., Preheat a grill for medium heat., Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.	250 kcal	20 g	96 mg	2 g	29 g	2 g	191 mg	14 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wyoming	Wyoming Stew	https://www.allrecipes.com/recipe/68888/wyoming-stew/	4.2	100.0	10.0	90.0	Wonderful stew recipe with crescent rolls laid on top in a pie formation. I used this recipe when I used to work up in Cody, Wyoming. If you do not own a cast-iron skillet, use a 9-inch casserole dish instead, and cook the filling in a saucepan. Makes a lovely presentation.	1 pound cubed beef stew meat, 2 teaspoons meat tenderizer, 1 (14.5 ounce) can chicken broth, 1 (10.75 ounce) can condensed cream of chicken soup, 1 (1 ounce) envelope dry onion soup mix, 1 (16 ounce) package frozen stew vegetables, 1 (10 ounce) can refrigerated crescent dinner rolls	Heat a cast-iron skillet over medium-high heat. Sprinkle meat tenderizer over beef cubes, and cook in the hot skillet until browned. Drain off any excess juice. In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, reduce heat to low, and simmer for 45 minutes., Preheat the oven to 350 degrees F (175 degrees C). Add the frozen stew vegetables to the skillet, and simmer for 10 more minutes. Unroll the crescent roll dough, and arrange to cover the top of the pan like a pie., Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.	390 kcal	26 g	53 mg	1 g	19 g	7 g	1026 mg	4 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Wyoming	Cookson Stew	https://www.allrecipes.com/recipe/24534/cookson-stew/	3.8	75.0	15.0	60.0	Six bean stew with pork sausage and BBQ sauce.	1 pound ground pork sausage, 1 (16 ounce) can pinto beans, 1 (4 ounce) can sliced jalapeno peppers, 1 (15 ounce) can kidney beans, 1 (14.5 ounce) can yellow wax beans, 1 (16 ounce) can baked beans with pork, 1 (18 ounce) bottle barbeque sauce, 1 (28 ounce) can peeled and diced tomatoes, 1 (6 ounce) can tomato paste, 0.5 cup brown sugar	Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside., Preheat oven to 350 degrees F (175 degrees C)., In a large oven proof pot or Dutch oven, combine cooked sausage, pinto beans, peppers, kidney beans, wax beans, baked beans, barbeque sauce, chopped tomatoes, tomato paste and brown sugar. Note that all of the juice from the cans is added as well., Bake in preheated oven for 60 minutes.	284 kcal	38 g	17 mg	8 g	11 g	4 g	969 mg	15 g	10 g	0 g	20 servings	NaN	NaN
Africa	NaN	Georgia	Fresh Southern Peach Cobbler	https://www.allrecipes.com/recipe/51535/fresh-southern-peach-cobbler/	4.7	60.0	20.0	40.0	This peach cobbler recipe makes the perfect dessert. Sweet Georgia peaches are topped with homemade biscuits creating a bubbling Southern-style peach cobbler perfect for summer nights.	8 fresh peaches - peeled, pitted and sliced into thin wedges, 0.25 cup white sugar, 0.25 cup brown sugar, 0.25 teaspoon ground cinnamon, 0.125 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, 2 teaspoons cornstarch, 1 cup all-purpose flour, 0.25 cup white sugar, 0.25 cup brown sugar, 1 teaspoon baking powder, 0.5 teaspoon salt, 6 tablespoons unsalted butter, chilled and cut into small pieces, 0.25 cup boiling water, 3 tablespoons white sugar, 1 teaspoon ground cinnamon	Preheat oven to 425 degrees F (220 degrees C)., In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes., Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined., Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.	562 kcal	99 g	46 mg	1 g	4 g	11 g	400 mg	73 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	Georgia	Dave's Low Country Boil	https://www.allrecipes.com/recipe/44033/daves-low-country-boil/	4.8	60.0	30.0	30.0	Low country boil is a famously flavorful one-pot feast of seafood, sausage, potatoes, and corn. It's an outdoor cooking classic, but fun indoors too.	1 tablespoon seafood seasoning (such as Old Bay®), or to taste, 5 pounds new potatoes, 3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces, 8 ears fresh corn, husks and silks removed, 5 pounds whole crab, broken into pieces, 4 pounds fresh shrimp, peeled and deveined	Heat a large pot of water over an outdoor cooker, or on the stovetop over medium-high heat. Add seafood seasoning to taste and bring to a boil., Add potatoes and sausage and cook for 10 minutes. Break corn ears in half; add corn and crab and cook for another 5 minutes., Add shrimp when potatoes are almost tender and everything else is almost done; cook until shrimp are just cooked through, 3 to 4 minutes longer., Drain off and discard the water. Pour the contents out onto a picnic table covered with newspaper.	722 kcal	46 g	333 mg	6 g	68 g	9 g	1576 mg	5 g	29 g	0 g	15 servings	NaN	NaN
Africa	NaN	Georgia	Georgia Peach Homemade Ice Cream	https://www.allrecipes.com/recipe/38236/georgia-peach-homemade-ice-cream/	4.5	275.0	15.0	NaN	This peach ice cream recipe is an easy-to-make, no-cook, eggless summertime frozen treat made with fresh peaches, sugar, cream, and 3 types of milk.	2.5 pounds fresh peaches - peeled, pitted and chopped, 1 pint half-and-half cream, 0.5 cup white sugar, 1 (14 ounce) can sweetened condensed milk, 1 (12 fluid ounce) can evaporated milk, 1 teaspoon vanilla extract, 2 cups whole milk, or as needed	Working in batches, purée peaches with half-and-half and sugar in a blender or food processor., Mix together peach mixture, sweetened condensed milk, evaporated milk, and vanilla in a gallon ice cream freezer container. Pour enough whole milk into the container to reach the fill line, about 2 cups., Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.	106 kcal	14 g	16 mg	NaN	3 g	3 g	42 mg	13 g	5 g	0 g	32 servings	NaN	NaN
Africa	NaN	Georgia	Old-Fashioned Roasted Pecans	https://www.allrecipes.com/recipe/146707/old-fashioned-roasted-pecans/	4.9	75.0	15.0	60.0	These roasted pecans are baked in the oven with brown sugar, cinnamon, and a bit of salt for a sweet, Southern-style snack at Christmas or year-round.	1 large egg white, 1 tablespoon water, 2.25 cups pecan halves, 0.5 cup white sugar, 1.5 teaspoons ground cinnamon, 0.25 teaspoon salt	Preheat the oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan., Combine egg white and water in a mixing bowl; beat until fluffy. Fold in pecans to coat evenly., Combine sugar, cinnamon, and salt in a shaker or cup with a lid. Dust pecans evenly with sugar mixture, then spread onto the prepared pan., Bake in the preheated oven, stirring every 15 minutes, until toasted and fragrant, about 1 hour. Cool pecans on the pan, then store in an airtight container.	283 kcal	18 g	NaN	3 g	4 g	2 g	80 mg	14 g	24 g	0 g	8 servings	NaN	NaN
Africa	NaN	Georgia	Southern Style Dry Rub for Pork or Chicken	https://www.allrecipes.com/recipe/240076/southern-style-dry-rub-for-pork-or-chicken/	4.7	10.0	10.0	NaN	This pork or chicken dry rub recipe is a favorite in Southern Georgia; use it to season ribs, pork roast, or chicken for a delicious boost of flavor.	0.25 cup brown sugar, 0.25 cup paprika, 0.25 cup coarse salt, 2 tablespoons freshly ground black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder, 1 tablespoon cayenne pepper	Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.	22 kcal	5 g	NaN	1 g	1 g	NaN	2 mg	3 g	0 g	0 g	20 servings	NaN	NaN
Africa	NaN	Georgia	Khachapuri (Georgian Cheese Bread)	https://www.allrecipes.com/recipe/272625/khachapuri-georgian-cheese-bread/	4.8	115.0	30.0	20.0	This ajarski khachapuri recipe is Chef John's version of boat-shaped, leavened Georgian bread filled with 3 cheeses, butter, and warm, runny egg yolk.	0.5 cup warm milk, 0.33333334326744 cup warm water, 1 (.25 ounce) package active dry yeast, 1.5 teaspoons white sugar, 2.25 cups all-purpose flour, or more as needed, for dusting, 2 teaspoons olive oil, 1.5 teaspoons kosher salt, 8 ounces feta cheese, crumbled, 4 ounces Monterey Jack cheese, shredded, 4 ounces low-moisture mozzarella cheese, shredded, 2 large eggs, 1 tablespoon butter, cut into 4 pats, sea salt to taste, 1 pinch cayenne pepper, or to taste	Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms., Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours., Preheat the oven to 475 degrees F (245 degrees C)., While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed., Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick., Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture., Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well., Return to the oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats butter over each egg, then sprinkle with salt and cayenne. Plate khachapuri; tear off one end and use it to stir butter into egg.	692 kcal	61 g	197 mg	2 g	34 g	20 g	1983 mg	6 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	Georgia	The Right Way to Cook Greens!	https://www.allrecipes.com/recipe/218443/the-right-way-to-cook-greens/	4.5	20.0	15.0	5.0	Learn how to cook greens using bacon drippings, salt, and a cast iron skillet to sauté collards briefly or simmer with water for extra tenderness.	0.25 cup bacon drippings, 4 bunches collard greens, tough stems removed, salt to taste, 3 cups water, or more as needed	Heat bacon drippings in a cast iron skillet over medium heat. Cook and stir greens in hot drippings until limp, tender, and significantly reduced in size, 1 to 4 minutes, depending on how tough the greens are. Season with salt and serve straight from the skillet., If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.	217 kcal	16 g	14 mg	10 g	7 g	6 g	84 mg	1 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Georgia	Georgia Cornbread Cake	https://www.allrecipes.com/recipe/233353/georgia-cornbread-cake/	5.0	50.0	10.0	30.0	This Georgia cornbread cake is more like a brown sugar and pecan cake. It's actually made without cornmeal and tastes similar to blonde brownies.	4 large eggs, beaten, 1 cup vegetable oil, 1 cup white sugar, 1 cup brown sugar, 2 cups finely chopped pecans, 1.5 cups self-rising flour, 1 teaspoon vanilla extract	Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish., Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir in pecans, flour, and vanilla until incorporated. Pour batter into the prepared baking dish., Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and set on a wire rack to cool for 10 minutes., Turn cake out onto a platter and let cool completely.	514 kcal	49 g	62 mg	2 g	6 g	4 g	227 mg	35 g	34 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	Dave's Georgia Black-Eyed Peas	https://www.allrecipes.com/recipe/213015/daves-georgia-black-eyed-peas/	4.8	995.0	15.0	500.0	This tasty black-eyed peas recipe involves cooking the black-eyed peas low and slow with bacon, onion, and ham. Serve with cornbread for a hearty meal.	2 pounds dried black-eyed peas, 12 cups water, 8 cubes chicken bouillon, 1 pound bacon, 0.5 cup butter, 2 large yellow onions, chopped, 1 pound cooked ham, cut into bite-size pieces, salt and black pepper to taste	Rinse, pick over, and place peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse., Pour water into a large saucepan or stockpot. Add bouillon cubes and bring to a boil, stirring occasionally to dissolve bouillon. Stir in peas; reduce heat and bring to a simmer., Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Crumble bacon and set aside., Melt butter in the pan with bacon grease; cook and stir onions until they begin to turn brown at the edges, about 10 minutes. Stir onions and cooking fat into peas; add crumbled bacon, ham, salt, and pepper to taste. Simmer over low heat for 8 hours, stirring every hour.	431 kcal	31 g	51 mg	5 g	21 g	10 g	1177 mg	1 g	25 g	0 g	16 servings	NaN	NaN
Africa	NaN	Georgia	Savannah's Best Marinated Portobello Mushrooms	https://www.allrecipes.com/recipe/169278/savannahs-best-marinated-portobello-mushrooms/	4.6	60.0	10.0	35.0	Marinate portobello mushroom caps for 15 minutes with a mixture of garlic, balsamic vinegar, and soy so they'll be just the right texture after cooking.	0.5 cup cooking wine, 2 tablespoons dark soy sauce, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 2 cloves garlic, minced, 2 large portobello mushroom caps	Mix cooking wine, soy sauce, vinegar, oil, and garlic together in the bottom of a baking dish. Place mushroom caps into the baking dish with the gills facing up. Spoon marinade into the cavities, cover with foil, and marinate for 15 minutes., Preheat the oven to 400 degrees F (200 degrees C)., Bake in the preheated oven for 25 minutes. Flip mushrooms and bake until mushrooms are tender and juicy, about 8 more minutes.	112 kcal	5 g	NaN	0 g	1 g	1 g	1286 mg	3 g	7 g	0 g	2 servings	NaN	NaN
Africa	NaN	Georgia	Vidalia Sweet Onion Dip	https://www.allrecipes.com/recipe/204440/vidalia-sweet-onion-dip/	4.8	45.0	5.0	30.0	Thinly-sliced Vidalia sweet onion is baked in a mixture of mayonnaise, Swiss cheese, and Parmesan cheese for this creamy dip.	1 cup mayonnaise, 2 cups shredded Swiss cheese, 0.5 cup grated Parmesan cheese, 2 cups thinly sliced Vidalia sweet onion, hot sauce, or to taste	Preheat oven to 350 degrees F (175 degrees C)., Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish., Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.	61 kcal	1 g	7 mg	0 g	2 g	2 g	53 mg	0 g	6 g	0 g	44 servings	5 1/2 cups	NaN
Africa	NaN	Georgia	GA Peach Pound Cake	https://www.allrecipes.com/recipe/17635/ga-peach-pound-cake/	4.6	90.0	20.0	70.0	This Georgia peach pound cake can also be made with other fruits such as apple or cherry.	1 cup butter or margarine, softened, 2 cups white sugar, 4 eggs, 1 teaspoon vanilla extract, 3 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 2 cups fresh peaches, pitted and chopped	Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar., In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan., Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.	307 kcal	44 g	77 mg	1 g	4 g	8 g	196 mg	26 g	13 g	0 g	16 servings	NaN	NaN
Africa	NaN	Georgia	Deep-Fried Peanuts	https://www.allrecipes.com/recipe/239295/deep-fried-peanuts/	5.0	10.0	5.0	5.0	Deep-fried peanuts are a Southern delicacy and an excellent crowd-pleasing snack or appetizer.	oil, or as needed, 1 cup shelled raw peanuts, salt to taste	Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)., Cook peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt.	100 kcal	2 g	NaN	1 g	2 g	1 g	2 mg	0 g	10 g	0 g	16 servings	NaN	NaN
Africa	NaN	Georgia	Traditional Brunswick Stew	https://www.allrecipes.com/recipe/16384/brunswick-stew/	4.5	180.0	60.0	120.0	This simple, hearty stew consists of chicken and salt pork with potatoes, beans and other vegetables seasoned with Worcestershire sauce, salt and pepper.	4 ounces diced salt pork, 2 pounds chicken parts, 8 cups water, 3 potatoes, cubed, 3 onions, chopped, 1 (28 ounce) can whole peeled tomatoes, chopped, 2 cups canned whole kernel corn, 1 (10 ounce) package frozen lima beans, 1 tablespoon Worcestershire sauce, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper	In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender., Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup., Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.	368 kcal	26 g	71 mg	4 g	28 g	5 g	496 mg	4 g	17 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	Peach Cobbler VI	https://www.allrecipes.com/recipe/18469/peach-cobbler-vi/	4.5	45.0	15.0	30.0	This is a wonderful Southern recipe... very easy and tastes great!	1 cup all-purpose flour, 0.5 cup brown sugar, 0.5 cup white sugar, 2 teaspoons baking powder, 0.5 teaspoon salt, 1 teaspoon vanilla extract, 0.75 cup milk, 0.5 cup margarine, melted, 1 (29 ounce) can sliced canned peaches, drained, 1 teaspoon ground cinnamon	Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch baking dish., In a large bowl, combine flour, brown sugar, white sugar, baking powder, salt, and vanilla. Pour milk into dry ingredients, and then stir in melted margarine. Mix thoroughly., Pour mixture into prepared baking pan. Arrange peaches on top and sprinkle with cinnamon. Bake in preheated oven until golden brown, about 30 minutes.	299 kcal	47 g	2 mg	2 g	3 g	2 g	383 mg	33 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Georgia	Grandpa's Tomato Gravy	https://www.allrecipes.com/recipe/198514/grandpas-tomato-gravy/	4.6	60.0	15.0	45.0	A simple Southern tomato gravy that can be served over rice, pasta, biscuits, or grits.	8 slices bacon, cut into 1/2 inch pieces, 1 large onion, chopped, 2 (28 ounce) cans diced tomatoes, 1 (14 ounce) can tomato sauce, 1 teaspoon white sugar, or more to taste, 0.5 teaspoon ground black pepper, or to taste, 1 tablespoon butter	Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out, about 2 minutes. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the diced tomatoes and tomato sauce to the pan. Season with sugar and black pepper. Simmer until the sauce is reduced by at least 1/4 and up to 1/3, 30 to 45 minutes. Stir in the butter just before serving.	163 kcal	9 g	18 mg	2 g	5 g	4 g	650 mg	7 g	11 g	0 g	10 servings	NaN	NaN
Africa	NaN	Georgia	Fourteen Layer Chocolate Cake	https://www.allrecipes.com/recipe/16480/fourteen-layer-chocolate-cake/	3.4	50.0	20.0	30.0	Fourteen very thin layers with chocolate between each layer. Hope you enjoy this! I am from Georgia and make it all the time for church functions and family reunions.	0.5 cup shortening, 0.5 cup butter, 2 cups white sugar, 6 eggs, 3 cups milk, 3 cups self-rising flour, 2 teaspoons vanilla extract, 3 cups white sugar, 1 cup butter, 0.5 cup unsweetened cocoa powder, 0.25 cup water, 2 cups evaporated milk	Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans., In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches., Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown., To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.	725 kcal	99 g	151 mg	2 g	10 g	19 g	571 mg	78 g	34 g	0 g	14 servings	NaN	NaN
Africa	NaN	Georgia	Georgia Cracker Salad	https://www.allrecipes.com/recipe/85816/georgia-cracker-salad/	4.3	22.0	12.0	10.0	Crackers are tossed with tomato, egg and green onion in the quick mayonnaise salad. This is a traditional Southern salad. Best if eaten immediately upon preparing.	1 (4 ounce) packet saltine crackers, 1 large tomato, chopped, 3 green onions, finely chopped, 1.5 cups mayonnaise, 1 hard-cooked egg, chopped, salt and freshly ground black pepper to taste	Coarsely crumble the saltines into a medium bowl. Mix in the tomato, onions and mayonnaise. Stir in the hard-cooked egg, and season with salt and pepper.	769 kcal	30 g	84 mg	2 g	6 g	11 g	853 mg	3 g	71 g	0 g	4 servings	NaN	NaN
Africa	NaN	Georgia	Lime Fluff	https://www.allrecipes.com/recipe/18312/lime-fluff/	4.6	60.0	5.0	NaN	A Georgia favorite! Great with everything! Make a lot for large gatherings, it disappears quickly! You can use any kind of nuts you like; adjust the amount to suit your preference.	1 (6 ounce) package lime flavored Jell-O® mix, 1 (8 ounce) container frozen whipped topping, thawed, 1 (20 ounce) can crushed pineapple with juice, 1 (16 ounce) container sour cream, 1 (16 ounce) package miniature marshmallows, 1 cup chopped pecans	In a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. Cover and chill in refrigerator for at least 1 hour. Serve cold.	532 kcal	76 g	22 mg	2 g	6 g	12 g	152 mg	57 g	24 g	0 g	9 servings	NaN	NaN
Africa	NaN	Georgia	NaN	https://www.allrecipes.com/gallery/what-food-is-atlanta-known-for/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Georgia	Georgia Spiced Peaches	https://www.allrecipes.com/recipe/9404/georgia-spiced-peaches/	4.5	0.0	NaN	NaN	This is an old, old recipe from relatives in Georgia.	19 pounds firm ripe peaches, 7 pounds white sugar, 2 cups distilled white vinegar, 1 quart water, 24 whole cloves, 3 tablespoons crushed cinnamon stick	Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick., Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork., Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover., In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.	140 kcal	36 g	NaN	0 g	NaN	NaN	4 mg	36 g	NaN	0 g	100 servings	NaN	NaN
Africa	NaN	Georgia	Lemony Caesar Salad Dressing	https://www.allrecipes.com/recipe/229064/lemony-caesar-salad-dressing/	4.4	15.0	15.0	NaN	Fresh lemon juice and extra light olive oil give a fresh taste to the classic creamy salad dressing. Serve over torn romaine lettuce leaves with a sprinkling of croutons.	3 cloves garlic, peeled, 3 anchovy fillets, 6 tablespoons grated Parmesan cheese, 1 cup extra light olive oil, 0.5 cup fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dry mustard, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper	Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.	178 kcal	1 g	3 mg	0 g	1 g	3 g	166 mg	0 g	20 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	Georgia Sunset	https://www.allrecipes.com/recipe/105670/georgia-sunset/	3.5	5.0	5.0	NaN	Brandy and peach schnapps make a beautiful and deliciously fruity Georgia sunset cocktail.	1 cup ice cubes, or as needed, 1 (1.5 fluid ounce) jigger brandy, 1 (1.5 fluid ounce) jigger peach schnapps, 1 fluid ounce grenadine syrup, 0.25 cup chilled lemon-lime soda	Fill a cocktail shaker with ice; add brandy, peach schnapps, and grenadine. Cover and shake until the outside of the shaker has frosted. Strain into a glass.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	1 serving	NaN	NaN
Africa	NaN	Georgia	Ratatouille Bake	https://www.allrecipes.com/recipe/200877/ratatouille-bake/	4.6	60.0	15.0	45.0	Garden veggies, including eggplant and zucchini, are layered onto ready-made cheese ravioli, topped with mozzarella cheese, and baked.	1 tablespoon olive oil, 5 cloves garlic, minced, 1 onion, chopped, 2 cups peeled and diced eggplant, 2 cups chopped zucchini, 1 green bell pepper, chopped, 1 (14.5 ounce) can diced tomatoes, 1 tablespoon dried basil, 1 tablespoon dried parsley, 0.5 teaspoon salt, 0.125 teaspoon black pepper, 1 (8 ounce) package frozen cheese ravioli, 0.75 cup shredded mozzarella cheese	Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray., Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes., Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese., Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.	188 kcal	22 g	24 mg	4 g	10 g	3 g	449 mg	5 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Georgia	Georgia's Tennessee Jam Cake	https://www.allrecipes.com/recipe/136566/georgias-tennessee-jam-cake/	4.8	65.0	25.0	40.0	This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.	1 cup butter, softened, 2 cups white sugar, 8 eggs, 2 teaspoons baking soda, 2 tablespoons water, 2 cups seedless blackberry jam, 3.5 cups all-purpose flour, 1.5 teaspoons ground cloves, 2 teaspoons ground nutmeg, 1 tablespoon ground cinnamon, 1 teaspoon salt, 1 cup buttermilk, 1 cup chopped black walnuts, 0.5 cup golden raisins	Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside., In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer., Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.	685 kcal	107 g	166 mg	3 g	12 g	11 g	583 mg	73 g	26 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	Prune Cake	https://www.allrecipes.com/recipe/229642/prune-cake/	4.6	85.0	30.0	45.0	This rich spice cake is made with buttermilk, cooked dried plums, and chopped pecans, then topped with a sweet buttermilk icing.	1 cup pitted prunes, 0.5 cup water, 2 cups all-purpose flour, 1.5 cups white sugar, 1 tablespoon ground allspice, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 0.5 teaspoon salt, 1 cup vegetable oil, 1 cup buttermilk, 2 eggs, lightly beaten, 1.5 cups chopped pecans, 1 cup white sugar, 0.5 cup margarine, 0.5 cup buttermilk, 1 teaspoon vanilla extract, 2 tablespoons corn syrup, such as Karo®	Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside., Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®)., Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans., Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack., To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally., Invert cake onto a platter and pour hot icing over the cake.	631 kcal	73 g	29 mg	3 g	6 g	5 g	336 mg	51 g	37 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	South Georgia Biscuits	https://www.allrecipes.com/recipe/84515/south-georgia-biscuits/	4.4	22.0	10.0	12.0	These are traditional hand-formed South Georgia biscuits as made by my family for generations. Unlike most recipes, these biscuits are formed entirely by hand, not rolled and cut. Once you master the technique, you can make them very quickly and will find the texture and appearance to be much better than rolled biscuits.	2.5 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 0.5 cup shortening, 1 cup whole milk	Preheat the oven to 450 degrees F (220 degrees C)., In a large bowl, stir together the flour, baking powder and salt. Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas. Pour in the milk all at once, and stir with a large spoon until dough is evenly moist. It should be sticky., Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands. Let the dough rest for a minute or two., With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls. Don't over work the dough. Place about 2 inches apart on ungreased baking sheets. With floured knuckles, press each ball down to about 1/2 inch thickness., Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom. Serve hot with butter.	183 kcal	21 g	2 mg	1 g	3 g	3 g	286 mg	1 g	10 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	Simple Mint Julep	https://www.allrecipes.com/recipe/255947/simple-mint-julep/	5.0	5.0	5.0	NaN	Mint, bourbon, and sugar are mixed with ice in this classic mint julep recipe that is quick and easy to prepare for the Kentucky derby.	0.25 cup water, 1 teaspoon white sugar, 5 fresh mint leaves, or to taste, 1 (1.5 fluid ounce) jigger bourbon, or more to taste, 4 ice cubes, or as desired	Place a tall glass in the freezer until frosted., Mix water and sugar together in the frosted glass until sugar is dissolved. Twist mint leaves to release the scent and flavor from each leaf; add to glass. Fill the glass 1/4-full with bourbon; add ice. Garnish the glass with mint leaf.	121 kcal	4 g	NaN	NaN	NaN	NaN	5 mg	4 g	NaN	0 g	1 serving	NaN	NaN
Africa	NaN	Georgia	Oyster Stew Christmas Eve Recipe	https://www.allrecipes.com/recipe/220238/oyster-stew-christmas-eve-recipe/	4.7	35.0	10.0	20.0	A little Louisiana-style hot sauce gives this oyster stew a bit of a kick, while the green onion and red bell pepper add color.	0.25 cup butter, 1 cup finely chopped celery, 0.5 cup chopped green onion, 0.5 cup chopped red bell pepper, 2 pints half-and-half, 1 teaspoon dried parsley, salt and ground black pepper to taste, 1 (12 ounce) can oysters, 2 dashes Louisiana-style hot sauce	Melt the butter in a large saucepan over medium heat until it begins to foam., Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes., Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper., Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more., Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.	352 kcal	12 g	114 mg	1 g	9 g	19 g	209 mg	1 g	30 g	0 g	6 servings	NaN	NaN
Africa	NaN	Georgia	Georgia Caviar	https://www.allrecipes.com/recipe/20897/georgia-caviar/	4.4	585.0	15.0	90.0	Black-eyed peas in a zesty marinade make a wonderful dip for tortilla chips or bread. Serve at room temperature.	1 pound dry black-eyed peas, 2 cups Italian-style salad dressing, 0.5 cup diced jalapeno chile pepper, 1.5 cups finely chopped onion, 2 ounces diced pimento peppers, drained, 1 tablespoon minced garlic, 2 cups diced green bell pepper, 1 pinch ground black pepper	Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender., Drain black-eyed peas. Cover with Italian-style salad dressing., In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.	258 kcal	31 g	NaN	5 g	10 g	2 g	656 mg	8 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	Khachapuri	https://www.allrecipes.com/recipe/257387/khachapuri/	5.0	205.0	25.0	65.0	Khachapuri is a homemade bread stuffed with Muenster cheese, an Eastern European treat from Georgia great for breakfast or as a party snack.	4 cups all-purpose flour, divided, 4.5 teaspoons active dry yeast, 3.5 teaspoons white sugar, 2 teaspoons salt, 1 cup milk, 0.5 cup margarine, 1 pound shredded Muenster cheese, or more to taste, 1 egg, 1 egg, separated	Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment., Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes., Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes., Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour., Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes., Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan., Gently punch down dough and roll into a circular shape. Transfer to the baking pan., Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot., Let dough rest, 10 to 15 minutes. Brush with egg white., Bake in the preheated oven until golden brown, about 1 hour.	389 kcal	35 g	69 mg	1 g	16 g	9 g	734 mg	3 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	Georgia Peach Pie	https://www.allrecipes.com/recipe/74097/georgia-peach-pie/	4.7	40.0	10.0	30.0	My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!	3 egg whites, 1 cup white sugar, 14 saltine crackers, finely crushed, 1 teaspoon vanilla extract, 0.25 teaspoon baking powder, 0.5 cup chopped pecans, 7 fresh peaches - peeled, pitted, and sliced, 2 cups sweetened whipped cream	Preheat the oven to 325 degrees F (165 degrees C)., In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate., Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools., When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.	238 kcal	37 g	11 mg	1 g	3 g	3 g	115 mg	32 g	9 g	0 g	8 servings	NaN	NaN
Africa	NaN	Georgia	Vidalia Onion Soup	https://www.allrecipes.com/recipe/87063/vidalia-onion-soup/	2.5	50.0	20.0	30.0	A huge hit for dinner, the sweet taste of Vidalia onions combines with chicken broth and cream for a rich, deeply flavored treat. The soup is blended in a blender, so it comes out so creamy and thick! If you like Vidalias, you'll love this soup. You can make a lighter version by using milk and no heavy cream.	6 large Vidalia onions, 6 tablespoons butter, 4 tablespoons all-purpose flour, 2 cups chicken broth, 1 cup heavy cream, 0.5 cup milk, 1 bunch chopped fresh parsley for garnish	Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.), Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk., Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.	497 kcal	31 g	130 mg	5 g	6 g	25 g	175 mg	11 g	40 g	0 g	4 servings	NaN	NaN
Africa	NaN	Georgia	Nasty Cake	https://www.allrecipes.com/recipe/201842/nasty-cake/	3.0	75.0	10.0	35.0	Make a packaged devil's food cake, poke some holes in it, and smother the hot cake with a decadent, buttery syrup for a delicious, Southern treat.	1 (18.25 ounce) box devil's food cake mix, 0.5 cup butter, 1 cup evaporated milk, 1 cup light corn syrup, 1 cup white sugar, 1 teaspoon baking soda	Prepare batter and bake cake as directed on the package., About 5 minutes before the cake is finished baking, melt the butter in a large saucepan to allow for foaming, and stir in the evaporated milk. Bring the mixture to a boil over medium heat, and stir in the corn syrup and sugar. Bring back to a boil, stir to dissolve sugar, turn off the heat, and add the baking soda. Stir continuously until the baking soda is mixed in and stops foaming, about 2 minutes., Remove the cake from the oven, and poke holes in the hot cake with a butter knife or the end of a wooden spoon. Pour the syrup over the hot cake, and let cool before cutting.	356 kcal	61 g	26 mg	1 g	3 g	7 g	418 mg	40 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Georgia	Georgia Country Ham and Redeye Gravy	https://www.allrecipes.com/recipe/261136/georgia-country-ham-and-redeye-gravy/	4.3	16.0	5.0	11.0	Redeye gravy is simply butter and ham drippings deglazed with breakfast coffee; serve with country ham for this authentic Georgian recipe.	2 tablespoons butter, 1 slice salt-cured ham, 0.25 cup strong black coffee	Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.	238 kcal	NaN	74 mg	NaN	6 g	15 g	520 mg	NaN	24 g	0 g	1 serving	NaN	NaN
Africa	NaN	Georgia	Georgia Shake	https://www.allrecipes.com/recipe/32479/georgia-shake/	4.4	5.0	5.0	NaN	A chocolate peanut butter cup is blended with chocolate ice cream and milk.	0.5 cup milk, 1 chocolate covered peanut butter cup, crumbled, 0.75 cup chocolate ice cream	In a blender, combine milk, peanut butter cup and ice cream. Blend until smooth.	362 kcal	43 g	44 mg	2 g	10 g	10 g	179 mg	39 g	19 g	0 g	1 serving	NaN	NaN
Africa	NaN	Georgia	Harmon's Brunswick Stew	https://www.allrecipes.com/recipe/241257/harmons-brunswick-stew/	4.8	35.0	5.0	30.0	Brunswick stew doesn't get much easier than this recipe calling for cans of prepared beef bbq, pork bbq, crushed tomatoes, cream-style corn, and chicken.	1 tablespoon butter, or as needed, 1 large onion, chopped, 2 (16.5 ounce) cans cream-style corn, 2 (14.5 ounce) cans crushed tomatoes, 2 (5 ounce) cans white chicken chunks (such as Swanson®), drained, 1 (10 ounce) can pork in barbeque sauce (such as Vietti®), 1 (10 ounce) can beef in barbeque sauce (such as Vietti®), 2 tablespoons Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon salt, 1 teaspoon hot sauce	Melt butter in a skillet over medium-high heat. Saute onion in melted butter until tender, 5 to 7 minutes., Stir sauteed onion, cream-style corn, crushed tomatoes, white chicken chunks, pork in barbeque sauce, beef in barbeque sauce, Worcestershire sauce, black pepper, salt, and hot sauce together in a slow cooker crock., Cook on High until hot, at least 30 minutes.	370 kcal	38 g	77 mg	5 g	30 g	5 g	1528 mg	6 g	13 g	0 g	7 servings	NaN	NaN
Africa	NaN	Georgia	Laurel's Lasagna	https://www.allrecipes.com/recipe/11972/laurels-lasagna/	4.1	0.0	NaN	NaN	A hearty blend of ground beef and pork is sauteed with onions and simmered with mushrooms, tomatoes, garlic, sugar and a medley of spices. Layered with noodles and cheeses, this earthy casserole is a crowd pleaser.	1 (16 ounce) package lasagna noodles, 3 pounds lean ground beef, 3 pounds ground pork, 3 onions, chopped, 1 pound mushrooms, chopped, 4 cups chopped fresh tomato, 1.3329999446869 (6 ounce) cans tomato paste, 2 tablespoons dried oregano, 8 cloves crushed garlic, 2 teaspoons dried basil, 1 tablespoon dried parsley, 1 teaspoon white sugar, 2 bay leaves, salt to taste, ground black pepper to taste, 2 (16 ounce) packages cottage cheese, 0.5 cup grated Parmesan cheese, 6 eggs, 3 pounds shredded mozzarella cheese, 16 ounces shredded Colby cheese	In a large stock pot, cook the ground beef, ground pork, and chopped onions until browned. Drain grease well., Using the same stock pot, stir in the chopped mushrooms, whole tomatoes, tomato paste, oregano flakes, garlic cloves, bay leaves, dried basil, parsley flakes, salt and pepper to taste, and sugar. Simmer over low heat for one hour., In a large pot, cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, and drain well., In a separate bowl, combine cottage or ricotta cheese, eggs, and grated Parmesan cheese., Mix grated Colby and mozzarella cheeses together in a medium bowl., In each 13x9 inch casserole dish layer 1/2 cup meat sauce, then noodles, Parmesan-egg mixture, and grated Colby-mozzarella cheese. Repeat until all ingredients are used up., Bake in a preheated 375 degree F (190 degree C) oven for one hour and 45 minutes. Let stand 15 minutes before serving.	405 kcal	14 g	115 mg	1 g	29 g	12 g	486 mg	3 g	26 g	0 g	40 servings	NaN	NaN
Africa	NaN	Georgia	Georgia Nuggets	https://www.allrecipes.com/recipe/94127/georgia-nuggets/	4.7	17.0	10.0	7.0	A light browns sugar candy similar to Divinity is studded with pecans. This is a candy recipe that I share with all my family and friends at Christmas.	3 cups light brown sugar, 1 cup evaporated milk, 0.5 teaspoon vanilla extract, 2 cups chopped pecans, 1 tablespoon butter	Combine the brown sugar and evaporated milk in a medium saucepan. Heat over medium-high heat, stirring to dissolve the sugar. When the mixture begins to boil, connect a candy thermometer to the side of the pan., Heat to 232 degrees F (112 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface., Remove from the heat and use a sturdy wooden spoon to stir in vanilla. Add butter and pecans and continue to stir until thick and creamy. It will lose some of its shine. Drop spoonfuls onto waxed paper and allow to cool at room temperature until set. Store in an airtight container at room temperature.	112 kcal	15 g	3 mg	1 g	1 g	1 g	15 mg	14 g	6 g	0 g	32 servings	NaN	NaN
Africa	NaN	Georgia	Peaches 'n Cream Shortcake	https://www.allrecipes.com/recipe/280656/peaches-n-cream-shortcake/	3.0	75.0	30.0	15.0	Fresh peaches and whipped cream combine in this delicious peaches and cream shortcake, the perfect summer dessert when peaches are in season.	1 cup all-purpose flour, 5.5 teaspoons white sugar, divided, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 2 tablespoons cold butter, cubed, 0.5 cup milk, 1 tablespoon milk, 0.25 teaspoon ground cinnamon, 0.33333334326744 cup water, 2 tablespoons white sugar, 1 teaspoon cornstarch, 0.125 teaspoon ground cinnamon, 4 peaches, sliced, 0.75 cup heavy cream	Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside, Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough., Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk., Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar., Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack., Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool., Whip heavy cream in a bowl until stiff peaks form., Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.	411 kcal	46 g	79 mg	1 g	5 g	14 g	405 mg	20 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Atlanta	NaN	https://www.allrecipes.com/gallery/what-food-is-atlanta-known-for/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	Oklahoma	Slow Cooker Creamed Corn	https://www.allrecipes.com/recipe/25894/slow-cooker-creamed-corn/	4.6	125.0	5.0	120.0	The best creamed corn with cream cheese — simmered with butter and milk in the slow cooker for a rich and delicious side that everyone will love.	1.25 (16 ounce) packages frozen corn kernels, 1 (8 ounce) package cream cheese, 0.5 cup butter, 0.5 cup milk, 1 tablespoon white sugar, salt and pepper to taste	Combine corn, cream cheese, butter, milk, and sugar in a slow cooker. Season with salt and pepper to taste., Cook on Low for 4 to 6 hours or High for 2 to 4 hours.	193 kcal	14 g	42 mg	1 g	3 g	9 g	114 mg	3 g	15 g	0 g	12 servings	NaN	NaN
Africa	NaN	Oklahoma	Grandma Oma's Pickled Okra	https://www.allrecipes.com/recipe/35965/grandma-omas-pickled-okra/	4.7	30.0	10.0	5.0	Pickled okra flavored with dried red chile peppers and dill; great for gift-giving! These pickles make a refreshing change on a relish tray.	1.5 pounds fresh okra, 3 dried red chile peppers, 3 teaspoons dried dill, 2 cups water, 1 cup vinegar, 2 tablespoons salt	Divide okra evenly between 3 sterile pint-sized jars; place a dried chile and a teaspoon of dill into each jar., Combine water, vinegar, and salt in a small saucepan; bring to a rolling boil. Pour hot brine over okra and seal the jars., Place a trivet at the bottom of a stockpot and fill the pot halfway with water. Bring the water to a boil, and add the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes., Store canned pickled okra in a cool, dry place. Refrigerate jars after opening.	10 kcal	2 g	NaN	1 g	1 g	NaN	585 mg	0 g	NaN	0 g	24 servings	NaN	NaN
Africa	NaN	Oklahoma	Simple Grilled Lamb Chops	https://www.allrecipes.com/recipe/137917/simple-grilled-lamb-chops/	4.7	136.0	10.0	6.0	These grilled lamb chops are tender, juicy, and full of flavor thanks to a garlic marinade. An easy-to-prep recipe for an impressive summer meal!	1 onion, thinly sliced, 0.25 cup distilled white vinegar, 2 tablespoons olive oil, 1 tablespoon minced garlic, 2 teaspoons salt, 0.5 teaspoon black pepper, 6 (6 ounce) lamb chops	Mix together onion, vinegar, oil, garlic, salt, and pepper in a large resealable bag. Add lamb, seal bag, and toss to coat. Marinate in the refrigerator for 2 hours., Preheat an outdoor grill for medium-high heat., Remove lamb from marinade and leave any onions on that stick to meat; discard marinade. Wrap exposed ends of bones with aluminum foil to keep them from burning., Cook on the preheated grill to desired doneness, about 3 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).	519 kcal	2 g	112 mg	0 g	25 g	18 g	861 mg	1 g	45 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oklahoma	Southern Grits Casserole	https://www.allrecipes.com/recipe/46968/southern-grits-casserole/	4.5	65.0	15.0	50.0	This grits casserole made with sausage, grits, and Cheddar cheese is ready in an hour and can be kept warm in a slow cooker at your breakfast buffet.	6 cups water, 2 cups uncooked grits, 3 cups shredded Cheddar cheese, divided, 0.5 cup butter, cut into pieces, divided, 1 pound ground pork sausage, 12 large eggs, 0.5 cup milk, salt and pepper to taste	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish., Bring water to a boil in a large saucepan; stir in grits. Reduce the heat, cover, and simmer until liquid has been absorbed, about 5 minutes. Mix in 2 cups Cheddar cheese and 1/2 of the butter until melted., Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and add to grits mixture., Whisk eggs and milk together in a bowl. Pour into the skillet used to cook the sausage. Lightly scramble eggs over medium-low heat, then mix into grits mixture., Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup Cheddar, and season with salt and pepper., Bake in the preheated oven until lightly browned, about 30 minutes.	403 kcal	17 g	202 mg	0 g	17 g	15 g	459 mg	1 g	30 g	0 g	16 servings	NaN	NaN
Africa	NaN	Oklahoma	Simple Country Ribs	https://www.allrecipes.com/recipe/25432/simple-country-ribs/	4.6	70.0	10.0	60.0	Ribs are boiled in barbeque sauce before grilling over high heat to produce extra tasty, deliciously moist, fall-off-the-bone pork ribs.	2.5 pounds pork spareribs, 2 (18 ounce) bottles barbeque sauce, 1 onion, quartered, 1 teaspoon salt, 0.5 teaspoon ground black pepper	Place spareribs in a large stockpot; add barbeque sauce, onion, salt, and pepper. Pour in enough water to cover the ribs. Bring to a low boil and simmer for 40 minutes., Preheat an outdoor grill for high heat and lightly oil the grate., Transfer spareribs onto the preheated grill, reserving the cooking liquid. Cook, basting with reserved cooking liquid often and turning frequently, until nicely browned, about 20 minutes.	882 kcal	94 g	150 mg	2 g	36 g	14 g	3518 mg	67 g	38 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oklahoma	Slow Roasted BBQ Beef Roast	https://www.allrecipes.com/recipe/49332/slow-roasted-bbq-beef-roast/	4.5	155.0	15.0	120.0	BBQ roast beef goes round and round on an outdoor rotisserie grill, coated in a mouthwatering blend of dried spices. Juicy, tender, and full of flavor!	1 teaspoon Spanish paprika, 1 teaspoon salt, 1 teaspoon pepper, 0.25 teaspoon dried rosemary, 0.25 teaspoon dried thyme, 5 pounds boneless rump roast, 2 cloves garlic, sliced	Prepare an outdoor rotisserie grill for medium heat., Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl., Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat., Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.	485 kcal	1 g	138 mg	0 g	45 g	13 g	344 mg	NaN	33 g	0 g	10 servings	NaN	NaN
Africa	NaN	Oklahoma	Best Ever Pinto Beans	https://www.allrecipes.com/recipe/220823/best-ever-pinto-beans/	4.6	430.0	10.0	180.0	This hearty pinto bean dish uses smoked ham hock to add flavor and richness. A bit of tomato sauce and brown sugar gives this meal a little zing.	1 pound dried pinto beans, 6 cups water, or more as needed to cover, 1 smoked ham hock, 1 teaspoon kosher salt, 1 tablespoon brown sugar, 1 (6.5 ounce) can tomato sauce	Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain., Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch., Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours., Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot., Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.	353 kcal	50 g	23 mg	16 g	22 g	3 g	509 mg	4 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oklahoma	Beer and Brown Sugar Steak Marinade	https://www.allrecipes.com/recipe/52371/beer-and-brown-sugar-steak-marinade/	4.5	70.0	30.0	15.0	I concocted this marinade on a lark and it turned out great. The flavors complement and do not overwhelm the natural taste of beef.	2 (16 ounce) beef sirloin steaks, 0.25 cup dark beer, 2 tablespoons teriyaki sauce, 2 tablespoons brown sugar, 0.5 teaspoon seasoned salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder	Preheat grill for high heat., Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes., Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes., Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.	390 kcal	9 g	121 mg	0 g	38 g	8 g	547 mg	8 g	21 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oklahoma	Easy Barbeque Beef Tenderloin Steak	https://www.allrecipes.com/recipe/14568/easy-barbeque-beef-tenderloin-steak/	4.6	0.0	NaN	NaN	For sensational flavor, rub nice thick tenderloin steaks with olive oil, crushed garlic and meat tenderizer. Let the meat sit for a bit and then grill.	2 (2 inch thick) steaks beef tenderloin, 1 tablespoon olive oil, 2 cloves crushed garlic, 1 teaspoon meat tenderizer	Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes., Preheat grill for medium high heat., Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.	771 kcal	1 g	207 mg	0 g	61 g	20 g	391 mg	NaN	56 g	0 g	2 servings	NaN	NaN
Africa	NaN	Oklahoma	Cream of Asparagus and Mushroom Soup	https://www.allrecipes.com/recipe/220091/cream-of-asparagus-and-mushroom-soup/	4.8	55.0	15.0	40.0	The savory flavors of mushrooms and bacon make this cream of asparagus soup a warm starter course for a meal.	3 slices bacon, 1 tablespoon bacon drippings, 0.25 cup butter, 3 stalks celery, chopped, 1 onion, diced, 3 tablespoons all-purpose flour, 6 cups chicken broth, 1 potato, peeled and diced, 1 pound fresh asparagus, tips set aside and stalks chopped, salt and ground black pepper to taste, 1 (8 ounce) package sliced fresh mushrooms, 0.75 cup half-and-half cream	Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings., Melt butter with drippings in a saucepan over medium heat., Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes., Whisk flour into the mixture and cook for 1 minute., Whisk in chicken broth and bring to a boil., Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper., Reduce heat and simmer for 20 minutes., Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot., Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed., Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated., Garnish soup with crumbled bacon.	155 kcal	13 g	27 mg	3 g	5 g	6 g	145 mg	3 g	10 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	New Year's Day Black-Eyed Peas	https://www.allrecipes.com/recipe/16022/new-years-day-black-eyed-peas/	4.4	195.0	15.0	180.0	See in the new year with a hearty bowl of black-eyed peas cooked with garlic, onion, tomatoes and diced country ham. A real country ham is quite salty, but the flavor and seasoning is just right for this homey dish.	1 pound dry black-eyed peas, 2 cups chopped cooked ham, salt and pepper to taste, 1 pinch garlic powder, 2 onions, diced, 1 (14.5 ounce) can whole tomatoes	Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.	120 kcal	17 g	9 mg	4 g	6 g	1 g	256 mg	4 g	3 g	0 g	16 servings	16 (1/2 cup) servings	NaN
Africa	NaN	Oklahoma	Black-eyed Peas and Ham Hocks	https://www.allrecipes.com/recipe/69600/black-eyed-peas-and-ham-hocks/	4.2	120.0	10.0	90.0	Black-eyed peas simmered with ham hocks and seasoning for a true Southern craving!	3 cups water, 1 pound dry black-eyed peas, 2 smoked ham hocks, salt to taste, 0.5 teaspoon black pepper, 1 bay leaf	Rinse dried peas thoroughly, sorting any tiny pebbles or other debris., In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone., Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.	516 kcal	55 g	54 mg	10 g	35 g	6 g	59 mg	6 g	18 g	0 g	5 servings	NaN	NaN
Africa	NaN	Oklahoma	Oklahoma Brisket	https://www.allrecipes.com/recipe/82380/oklahoma-brisket/	4.6	270.0	30.0	240.0	This is absolutely fabulous and so easy. Brisket that isn't dried out can be so good. The bar-b-que sauce is also wonderful and can be used for other meat dishes.	0.5 cup honey, 3 tablespoons soy sauce, seasoned salt to taste, 1 (5 pound) beef brisket, 1 cup apple cider, seasoned salt to taste, 0.75 cup ketchup, 0.25 cup packed brown sugar, 2 tablespoons Worcestershire sauce, 0.25 cup apple cider vinegar, seasoned salt to taste, 0.5 teaspoon garlic powder, or to taste	Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil., Roast the brisket for 3 hours in the preheated oven. Don't peek., Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt., When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce., Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary., Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.	616 kcal	36 g	117 mg	0 g	30 g	15 g	799 mg	33 g	39 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Okra Patties	https://www.allrecipes.com/recipe/60515/okra-patties/	4.5	30.0	20.0	10.0	These fried okra patties are made from fresh okra and onion in a cornmeal batter. A delightful southern-style snack.	3 cups vegetable oil for frying, 1 pound okra, finely chopped, 1 cup finely chopped onion, 1 teaspoon salt, 0.25 teaspoon pepper, 0.5 cup water, 1 egg, 0.5 cup all-purpose flour, 1 teaspoon baking powder, 0.5 cup cornmeal	Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C)., In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture., Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.	224 kcal	25 g	31 mg	4 g	5 g	2 g	467 mg	3 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oklahoma	Country Sausage Gravy	https://www.allrecipes.com/recipe/21513/country-sausage-gravy/	4.7	35.0	15.0	20.0	Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick.	1 pound pork sausage, 1 onion, finely chopped, 1 green bell pepper, finely chopped, 1 teaspoon crushed red pepper flakes, 2 tablespoons garlic, minced, 4 tablespoons unsalted butter, salt and pepper to taste, 4 tablespoons all-purpose flour, 1 teaspoon minced fresh sage, 1 teaspoon minced fresh thyme, 2 cups milk, divided, 2 cubes chicken bouillon, 0.25 cup minced fresh parsley	In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount., Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme., Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed., Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.	700 kcal	20 g	118 mg	1 g	20 g	25 g	1389 mg	8 g	60 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oklahoma	Winter Blossom's Often Requested Ham Salad	https://www.allrecipes.com/recipe/188333/winter-blossoms-often-requested-ham-salad/	4.7	135.0	15.0	NaN	A fast, simple chopped ham salad that is great for parties, lunches, or even on toast for breakfast.	1.5 pounds cooked ham, chopped, 0.75 cup mayonnaise, or as needed, 0.33333334326744 cup dried minced onion, 0.33333334326744 cup dill pickle relish, 0.25 cup brown mustard	Process the ham in a food processor until finely chopped but not pasty, about 6 or 7 pulses. You may need to do this in batches. Place the finely chopped ham in a large bowl and continue processing the remaining ham., Add the mayonnaise, onions, relish, and mustard to the processed ham. Mix well and, if the mixture is too dry, add more mayonnaise. Refrigerate until serving. The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.	249 kcal	2 g	37 mg	0 g	11 g	5 g	930 mg	1 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Oklahoma	Oklahoma Indian Tacos	https://www.allrecipes.com/recipe/222991/oklahoma-indian-tacos/	4.7	60.0	30.0	30.0	Easy-to-make Indian tacos made with fry bread that uses just two ingredients: self-rising flour and buttermilk. Top the golden brown fried bread with spicy ground beef and bean mixture, then garnish with your favorite taco trimmings.	2 pounds ground beef, 0.25 onion, chopped, 0.5 (1.25 ounce) package spicy chili seasoning mix, 1 (15 ounce) can ranch-style beans, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 (14.5 ounce) can diced tomatoes, 2 cups self-rising flour, 1 cup buttermilk, 2 cups vegetable oil for frying, or as needed	Preheat the oven to 200 degrees F (95 degrees C)., Cook and stir ground beef and onion in a large skillet over medium heat until beef is brown and crumbly, about 10 minutes; drain excess grease., Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring mixture to a boil, reduce heat to low, and simmer until mixture is thick, about 10 minutes; let simmer while you finish the remaining steps., Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup dough and gently pat into a 5-inch circle on a well-floured work surface; repeat with remaining dough., Heat vegetable oil in a heavy skillet to 400 degrees F (205 degrees C)., Fry a dough circle in hot oil until golden brown, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain on paper towels and place on a baking sheet. Transfer to the oven to keep warm while you finish frying remaining dough pieces., Top fried bread with ground beef mixture and serve.	588 kcal	49 g	93 mg	6 g	36 g	8 g	1569 mg	5 g	26 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oklahoma	Best Bourbon Chicken	https://www.allrecipes.com/recipe/198758/best-bourbon-chicken/	4.4	60.0	15.0	45.0	Chunks of chicken breast are simmered in a fruity, zesty sauce made with sippin' whiskey liqueur for a Southern treat.	4 tablespoons olive oil, 3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces, 1 cup water, 1 cup packed light brown sugar, 0.75 cup apple-grape-cherry juice, 0.66666668653488 cup soy sauce, 0.25 cup ketchup, 0.25 cup peach-flavored bourbon liqueur (such as Southern Comfort ®), 2 tablespoons apple cider vinegar, 2 cloves garlic, minced, 1 tablespoon dried minced onion, 0.75 teaspoon crushed red pepper flakes, or to taste, 0.5 teaspoon ground ginger, 0.25 cup apple-grape-cherry juice, 2 tablespoons cornstarch	Heat oil in a Dutch oven or large, heavy pan. Cook and stir chicken pieces in hot oil until lightly golden on all sides, about 10 minutes. Transfer chicken to a bowl and set aside., Whisk together water, brown sugar, 3/4 cup fruit juice, soy sauce, ketchup, bourbon liqueur, vinegar, garlic, onion, red pepper flakes, and ginger in the Dutch oven. Bring sauce to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon., Stir chicken into sauce, then bring to a full boil over medium-high heat. Reduce heat to medium-low; simmer until sauce is reduced and thickened and chicken pieces are no longer pink in the middle, about 20 minutes., Remove chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup fruit juice with cornstarch in a small bowl until smooth; whisk into sauce, stirring constantly to avoid lumps. Bring to a simmer; cook until thickened, about 1 minute. Return chicken pieces to sauce and stir to combine.	417 kcal	37 g	97 mg	0 g	37 g	2 g	1382 mg	32 g	11 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Grilled Buffalo Wings	https://www.allrecipes.com/recipe/68028/grilled-buffalo-wings/	4.6	65.0	15.0	50.0	This is a great recipe for grilled chicken wings. They are much better than fried!	3 pounds chicken wings, separated at joints, tips discarded, 1 cup Louisiana-style hot sauce, 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage, 0.25 teaspoon cayenne pepper, or to taste, 0.25 teaspoon ground black pepper, or to taste, 1 tablespoon soy sauce	Preheat a grill to medium heat., In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer., Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.	129 kcal	6 g	30 mg	0 g	10 g	2 g	882 mg	5 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Spicy Bean Salsa	https://www.allrecipes.com/recipe/14861/spicy-bean-salsa/	4.7	495.0	15.0	NaN	This spicy bean dip is a nice variation of traditional tomato salsa, enlivened with black beans, corn, and black-eyed peas.	1 (15 ounce) can black-eyed peas, 1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can whole kernel corn, drained, 1 (14.5 ounce) can diced tomatoes, drained, 0.5 cup chopped onion, 0.5 cup chopped green bell pepper, 1 (4 ounce) can diced jalapeno peppers, 0.5 teaspoon garlic salt, 1 cup Italian-style salad dressing	Combine peas, beans, corn, tomatoes, onion, bell pepper, jalapeños, and garlic salt in a bowl. Stir in salad dressing and mix until well combined. Cover and refrigerate until flavors have blended, 8 hours to overnight.	58 kcal	8 g	NaN	2 g	2 g	0 g	356 mg	NaN	2 g	0 g	32 servings	NaN	NaN
Africa	NaN	Oklahoma	Easy Grilled Tri-Tip	https://www.allrecipes.com/recipe/39374/easy-grilled-tri-tip/	4.7	265.0	15.0	10.0	Slices of beef tri tip are marinated and grilled. This is a great easy summer barbeque idea!	0.25 cup soy sauce, 0.25 cup olive oil, 2 tablespoons water, 2 cloves garlic, peeled and chopped, ground black pepper to taste, 4 pounds beef tri tip, cut into 1/2 inch slices	In a large, nonreactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place beef tri-tip in the marinade. Cover and marinate in the refrigerator at least 4 hours., Preheat an outdoor grill for high heat and lightly oil the grate., Grill beef slices 3 to 5 minutes per side or to desired doneness. Discard remaining marinade.	491 kcal	1 g	211 mg	0 g	61 g	8 g	531 mg	0 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Chicken Fried Steak	https://www.allrecipes.com/recipe/14590/chicken-fried-steak-i/	4.2	45.0	15.0	30.0	Breaded beef cutlets are dipped in buttermilk and egg batter, then fried and served with pan gravy in this family recipe used for years.	2 cups shortening, 1 pound boneless beef top loin, 1.25 cups all-purpose flour, divided, 0.25 teaspoon garlic powder, 1 cup buttermilk, 1 large egg, beaten, salt and pepper to taste, 1 quart milk	Heat 1/2 inch shortening in a large, heavy skillet to 365 degrees F (185 degrees C)., While shortening is heating, cut beef crosswise into 4 equal cutlets. Pound each cutlet thinly with a moistened mallet or the side of a cleaver., Mix together 1 cup flour and garlic powder in a shallow bowl. Beat together buttermilk, egg, salt, and pepper in a second shallow bowl. Dip cutlets in flour mixture, turning to coat evenly. Dip in egg mixture, then in flour mixture once more., Cook cutlets, one at a time, in hot shortening until golden brown, turning once. Transfer to a paper towel-lined plate. Drain grease, reserving 1/2 cup drippings in the skillet., Blend remaining 1/4 cup flour into reserved drippings to form a paste. Cook and stir over medium heat, gradually adding milk until desired consistency is reached. For thicker gravy, add less milk; for thinner gravy, stir in more. Season gravy with salt and pepper. Serve over fried cutlets.	617 kcal	44 g	134 mg	1 g	49 g	10 g	250 mg	15 g	26 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oklahoma	Oklahoma Cheese Grits	https://www.allrecipes.com/recipe/21432/oklahoma-cheese-grits/	4.6	90.0	15.0	71.0	It's a great day when my mom serves up this Southern specialty! Cooked grits are combined with seasonings, cheese, and eggs, then baked. You may adjust or eliminate the hot sauce to suit your taste.	6 cups water, 1.5 cups quick-cooking grits, dry, 0.75 cup butter, 1 pound processed cheese, cubed, 2 teaspoons seasoning salt, 1 tablespoon Worcestershire sauce, 0.5 teaspoon hot pepper sauce, 2 teaspoons salt, 3 eggs, beaten	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish., In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish., Bake 1 hour in the preheated oven, or until the top is lightly browned.	258 kcal	6 g	107 mg	0 g	9 g	13 g	1141 mg	3 g	22 g	0 g	12 servings	NaN	NaN
Africa	NaN	Oklahoma	Honey Crunch Pecan Pie	https://www.allrecipes.com/recipe/15739/honey-crunch-pecan-pie/	4.7	170.0	30.0	60.0	This pecan pie filling is made with a honey custard, flavored with vanilla and bourbon.	2 cups all-purpose flour, 1 teaspoon salt, 0.75 cup shortening, 6 tablespoons cold water, 1 teaspoon distilled white vinegar, 4 eggs, lightly beaten, 0.25 cup packed brown sugar, 0.25 cup white sugar, 0.5 teaspoon salt, 1 cup light corn syrup, 2 tablespoons butter, melted, 1 teaspoon vanilla extract, 1 cup chopped pecans, 1 tablespoon bourbon, 0.33333334326744 cup packed brown sugar, 3 tablespoons butter, 3 tablespoons honey, 1.5 cups pecan halves	Preheat oven to 350 degrees F (175 degrees C)., To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan., To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell., Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes., To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie., Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.	848 kcal	89 g	112 mg	4 g	10 g	12 g	553 mg	41 g	54 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Brown Bean Chowder	https://www.allrecipes.com/recipe/88811/brown-bean-chowder/	4.3	190.0	10.0	180.0	This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.	2.5 cups dried pinto beans, 3 quarts water, 1.5 teaspoons chili powder, 1.5 teaspoons salt, 1 pound ground beef, 0.5 medium onion, chopped, 1 teaspoon minced garlic, 1.6666666269302 cups tomato puree, 1 tablespoon chili powder, 1 tablespoon salt, 1 cup dry bread crumbs	Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt., While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.	253 kcal	35 g	23 mg	10 g	17 g	2 g	1117 mg	3 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Oklahoma	Depression Era Corn Chowder	https://www.allrecipes.com/recipe/26412/depression-era-corn-chowder/	4.4	60.0	15.0	45.0	This corn chowder is made with just corn, potatoes, chicken broth, evaporated milk, onion and butter.	2 (14.5 ounce) cans chicken broth, 2 (15 ounce) cans whole kernel corn, 1 large white onion, diced, 3 cups diced potatoes, 2 (12 fluid ounce) cans evaporated milk, 0.33000001311302 cup butter, salt and pepper to taste	In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender., Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.	331 kcal	42 g	48 mg	3 g	10 g	9 g	470 mg	14 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Southern Pecan Pie II	https://www.allrecipes.com/recipe/24201/southern-pecan-pie-ii/	4.4	240.0	90.0	50.0	A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.	1.5 cups all-purpose flour, 3 tablespoons white sugar, 0.5 teaspoon salt, 0.5 cup butter, chilled and diced, 1 egg yolk, 3 tablespoons ice water, 1.5 cups pecan halves, 3 eggs, 1 cup light corn syrup, 0.75 cup white sugar, 2 tablespoons all-purpose flour, 3 tablespoons milk, 3 tablespoons butter, melted, 1 teaspoon vanilla extract	In a large bowl, combine 1 1/2 cups flour, 3 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Mix yolk with water and stir in until mixture forms a ball. Wrap in plastic and refrigerate for 1 hour or overnight. Roll out and place in a 9 inch pie plate., Preheat oven to 450 degrees F (230 degrees C.), Place pecans in the bottom of pie crust. In a large bowl, Stir together 3/4 cup of sugar and flour. Mix in the eggs, corn syrup, milk, melted butter and vanilla. Blend well and pour over pecans in crust., Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes, or until golden brown and filling is set.	617 kcal	78 g	138 mg	3 g	8 g	12 g	314 mg	36 g	33 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Soft Cheese Tacos	https://www.allrecipes.com/recipe/240588/soft-cheese-tacos/	4.5	40.0	15.0	25.0	Soft cheese tacos include corn tortillas rolled around Cheddar cheese that are topped with a cheese sauce for a Mexican-inspired comfort food.	2 tablespoons unsalted butter, 1 large onion, chopped, 1 jalapeno pepper, seeded and chopped, or more to taste, 4 cloves garlic, minced, 1 (14.5 ounce) can chicken broth, 2 tablespoons cornstarch, 4 cups shredded American cheese, 1 (14.5 ounce) can diced tomatoes, 1 (4 ounce) can diced green chile peppers, 0.5 teaspoon ground cumin, 0.5 teaspoon cayenne pepper, 12 corn tortillas, warmed, 3 cups shredded Cheddar cheese	Preheat oven to 350 degrees F (175 degrees C)., Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds., Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes., Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use., Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil., Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.	705 kcal	34 g	142 mg	5 g	35 g	29 g	2114 mg	5 g	48 g	0 g	6 servings	NaN	NaN
Africa	NaN	Oklahoma	Corn Cornbread	https://www.allrecipes.com/recipe/16906/corn-cornbread/	3.7	35.0	10.0	25.0	This is a rich loaf with sour cream and canned corn for extra flavor. Try adding chopped peppers or onions for variations on the theme.	1 (15 ounce) can whole kernel corn, drained, 1 cup sour cream, 2 eggs, beaten, 0.25 cup butter, melted, 1 cup self-rising cornmeal, 1 tablespoon white sugar, 2 tablespoons applesauce	Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan., In a large bowl, mix together corn, sour cream, eggs and melted butter. Gradually stir in the cornmeal, sugar and applesauce. Pour into the prepared pan., Bake at 375 degrees F (190 degrees C) for 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.	123 kcal	13 g	40 mg	1 g	3 g	4 g	224 mg	2 g	8 g	0 g	15 servings	NaN	NaN
Africa	NaN	Oklahoma	High-Altitude Buttermilk Devil's Food Cake	https://www.allrecipes.com/recipe/245741/high-altitude-buttermilk-devils-food-cake/	5.0	111.0	25.0	26.0	Buttermilk makes this devil's food cake moist and tender, perfect for bakers at high altitudes looking to make a celebratory 3-layer cake.	cooking spray, 2.75 cups cake flour (such as Pillsbury® Softasilk®), 1 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.5 teaspoon salt, 1.75 cups white sugar, 1 cup butter, softened to room temperature, 2 teaspoons vanilla extract, 1 teaspoon almond extract, 2.25 cups buttermilk, divided, 2 eggs, 1.25 cups butter, softened to room temperature, 2 teaspoons vanilla extract, 1 teaspoon almond extract, 6 tablespoons milk, or more as needed, 2 (16 ounce) packages confectioners' sugar	Preheat oven to 375 degrees F (190 degrees C). Coat three 9-inch round cake pans generously with cooking spray., Mix cake flour, cocoa powder, baking soda, and salt together in a large bowl., Beat white sugar, 1 cup butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract together in a large bowl with an electric mixer on medium speed until light and fluffy. Pour in half of the buttermilk and mix well. Beat in eggs one at a time., Beat half of the flour mixture into the creamed butter mixture. Add remaining buttermilk; beat well to combine. Add remaining flour mixture and beat until batter is smooth, about 1 minute. Pour batter into prepared cake pans., Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 26 to 30 minutes. Let cool in pans, about 15 minutes. Invert onto wire racks and cool completely before frosting, about 45 minutes., Beat 1 1/4 cups butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract in a large bowl with an electric mixer on medium speed until creamy. Beat in milk gradually. Add confectioners' sugar, 2 cups at a time, scraping sides of the bowl as needed, until frosting is smooth. Increase speed to high and beat, adding more milk, 1 tablespoon at a time, until frosting is fluffy and spreadable., Spread frosting between cake layers and smooth over top and sides of cake.	663 kcal	102 g	94 mg	2 g	6 g	17 g	424 mg	79 g	28 g	0 g	16 servings	NaN	NaN
Africa	NaN	Oklahoma	Oklahoma Tamale Casserole	https://www.allrecipes.com/recipe/68292/oklahoma-tamale-casserole/	3.7	75.0	15.0	60.0	Canned beef tamales and cooked chicken are combined in this easy, hearty, Southwestern themed casserole.	3 slices bacon, 16 canned beef tamales, cut into 2-inch pieces, 4 cups diced cooked chicken, 2 cups whole kernel corn, drained, 2 cups canned tomatoes, drained, 1 cup raisins, 0.5 cup stuffed green olives, 1 tablespoon chili powder, 0.5 teaspoon salt, 0.25 cup butter, 1 cup chicken broth, 1 teaspoon Worcestershire sauce, 2 cups shredded sharp Cheddar cheese	In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside., Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 4 quart casserole dish., In a large bowl, mix the tamales, chicken, corn, tomatoes, raisins, and olives. Season with chili powder and salt. Transfer to the prepared casserole dish. Dot with butter. In a separate bowl, mix the chicken broth and Worcestershire sauce. Pour over the casserole., Bake 45 minutes in the preheated oven. Top with Cheddar cheese, and continue baking 15 minutes, or until cheese is melted and lightly browned.	615 kcal	43 g	122 mg	5 g	35 g	17 g	1325 mg	15 g	35 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Gloria's Sausage Gravy with Biscuits	https://www.allrecipes.com/recipe/21658/glorias-sausage-gravy-with-biscuits/	3.8	145.0	45.0	10.0	This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions.	1 pound sage flavored ground breakfast sausage, 2 tablespoons finely chopped onion, 1 tablespoon all-purpose flour, 1 cup milk, 0.5 teaspoon poultry seasoning, 0.5 teaspoon ground nutmeg, 0.25 teaspoon salt, 1 dash Worcestershire sauce, 1 dash hot pepper sauce, 2 packages active dry yeast, 0.25 cup warm water (110 degrees F/45 degrees C), 2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C), 5 cups all-purpose flour, 0.33333334326744 cup white sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 tablespoon salt, 1 cup shortening, 2 tablespoons butter, melted	Preheat oven to 450 degrees F (230 degrees C)., To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick., To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs., Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.	764 kcal	75 g	45 mg	3 g	20 g	13 g	1844 mg	13 g	43 g	0 g	8 servings	NaN	NaN
Africa	NaN	Oklahoma	Instant Pot® Coconut-Caramel Shrimp	https://www.allrecipes.com/recipe/274877/instant-pot-coconut-caramel-shrimp/	1.5	40.0	10.0	25.0	This Americanized version of Vietnamese coconut-caramel shrimp is made in the Instant Pot® and is excellent when served with jasmine rice cooked in coconut milk.	3 tablespoons coconut water, 7 tablespoons white sugar, 0.5 cup coconut water, 0.25 cup fish sauce, 1 pound uncooked medium shrimp, peeled and deveined, 2 tablespoons minced fresh ginger root, 1 tablespoon finely grated garlic, 0.25 teaspoon crushed black pepper, 2 teaspoons tapioca flour	Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble., Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes., Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise., Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine., Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.	194 kcal	26 g	173 mg	1 g	20 g	0 g	1337 mg	22 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Oklahoma	Sarah's Stewed Taco Burgers	https://www.allrecipes.com/recipe/274725/sarahs-stewed-taco-burgers/	5.0	30.0	15.0	15.0	These south of the border beef burgers are stewed in a taco seasoned tomato and onion sauce, resulting in a super-moist burger.	1 onion, divided, 1 teaspoon butter, 4 teaspoons taco seasoning, divided, 1.25 pounds ground beef, 0.5 teaspoon garlic powder, 1 (8 ounce) can tomato sauce, 0.25 cup salsa, 4 hamburger buns	Mince enough onion to get 1/4 cup. Set remaining onion aside., Melt butter in a skillet over medium heat. Add 1/4 cup minced onion and 1 teaspoon taco seasoning. Cook until onion is translucent and fragrant, about 5 minutes., Transfer onion to a medium bowl; add ground beef, 2 teaspoons taco seasoning, and garlic powder. Mix well and shape into 4 hamburger patties., Pour tomato sauce into a large skillet over medium-high heat. Add salsa and remaining 1 teaspoon taco seasoning. Mix to combine., Shave remaining onion into thin slices using a mandolin. Add to tomato mixture. Add hamburger patties and cook in the sauce until internal temperature reaches 170 degrees F (76 degrees C), about 5 minutes per side., Toast the hamburger buns if desired. Top buns with hamburger patties and sauce, and other desired toppings.	440 kcal	33 g	91 mg	3 g	29 g	8 g	941 mg	6 g	21 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	NaN	https://www.allrecipes.com/gallery/best-hatch-chile-pepper-recipes/	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN
Africa	NaN	New Mexico	Southwest Chicken	https://www.allrecipes.com/recipe/15302/southwest-chicken/	4.3	35.0	5.0	30.0	Healthy and hearty, chicken simmers with tomatoes, black beans and corn.	1 tablespoon vegetable oil, 4 skinless, boneless chicken breast halves, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 (15 ounce) can black beans, rinsed and drained, 1 (8.75 ounce) can whole kernel corn, drained, 1 pinch ground cumin	Heat oil in a large skillet over medium-high heat. Add chicken breasts and sear for 2 to 3 minutes per side., Add tomatoes with green chiles, black beans, and corn. Reduce heat and let simmer until chicken is cooked through and the juices run clear, 25 to 30 minutes., Sprinkle with cumin before serving.	310 kcal	28 g	68 mg	8 g	35 g	1 g	863 mg	2 g	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	Biscochitos Traditional Cookies	https://www.allrecipes.com/recipe/88027/biscochitos-traditional-cookies/	4.6	30.0	20.0	10.0	Biscochitos are a classic Christmas cookie in New Mexico. These delicious anise-flavored shortbread-like cookies are dusted with sugar and cinnamon.	6 cups all-purpose flour, 1 tablespoon baking powder, 0.25 teaspoon salt, 2 cups lard, softened, 1.5 cups white sugar, 2 teaspoons anise seed, 2 eggs, 0.25 cup brandy, 0.25 cup white sugar, 1 tablespoon ground cinnamon	Preheat the oven to 350 degrees F (175 degrees C). Sift flour, baking powder, and salt into a bowl; set aside., Beat lard and 1 1/2 cups sugar together in a large bowl with an electric mixer until smooth. Add anise seed and beat until fluffy. Stir in eggs, one at a time. Add brandy; stir in flour mixture to form a dough., Roll dough with a floured rolling pin to a thickness of 1/4 or 1/2 inch. Cut dough with a fleur-de-lis cookie cutter, or other simple shape. Place cookies onto ungreased baking sheets. Mix 1/4 cup of sugar and cinnamon together in a small bowl; sprinkle over cookies., Bake in the preheated oven until the edges are golden brown, about 10 minutes.	113 kcal	13 g	11 mg	0 g	1 g	2 g	24 mg	5 g	6 g	0 g	72 servings	NaN	NaN
Africa	NaN	New Mexico	New Mexico Green Chile Stew	https://www.allrecipes.com/recipe/184197/new-mexico-green-chile-stew/	4.5	525.0	30.0	495.0	Green chiles, beef, and pork cubes simmer in the slow cooker with potatoes, tomatoes, herbs, and spices for a deliciously fragrant stew. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.	1 pound beef tenderloin, cubed, 1 pound boneless pork loin, cubed, 0.25 cup masa harina, 1 tablespoon olive oil, 1 red onion, chopped, 3 cups chopped fresh tomatoes, 2 cups diced green chile peppers, 2 cups low-sodium beef broth, 1 tablespoon ground cumin, 1 large potato, cubed, 3 cloves garlic, minced, 2 teaspoons chopped fresh oregano, 2 teaspoons chopped fresh cilantro, 1 dash cayenne pepper, salt to taste, ground white pepper to taste	Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes., Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.	295 kcal	20 g	57 mg	3 g	22 g	5 g	66 mg	5 g	14 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	Santa Fe Stew	https://www.allrecipes.com/recipe/239150/santa-fe-stew/	4.8	50.0	10.0	40.0	This ground beef stew is easy to make thanks to use of canned beans and vegetables, making it a great winter dinner for busy parents.	2 pounds ground beef, 1 onion, chopped, 2 (1 ounce) packets taco seasoning mix, 2 (1 ounce) packets ranch dressing mix, 2 (16 ounce) cans shoepeg corn, 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), 1 (15 ounce) can red kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can pinto beans, 1 (14.5 ounce) can chicken broth, 1 (14.5 ounce) can diced tomatoes	Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease., Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.	525 kcal	62 g	72 mg	12 g	31 g	6 g	2402 mg	8 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	New Mexico Red Chile Sauce	https://www.allrecipes.com/recipe/220803/new-mexico-red-chile-sauce/	5.0	43.0	20.0	23.0	Red chile sauce is a favorite in New Mexican and West Texan cuisine; this recipe includes aromatic toasted red pepper pods and chicken stock	2 tablespoons canola oil, 20 New Mexico dried red chile pods, stemmed and seeded, 10 dried chile de arbol peppers, stemmed and seeded, 1 large yellow onion, chopped, 3 cloves garlic, chopped, 1 quart chicken stock, or more if needed, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 1 tablespoon honey	Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes., Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes., Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids., Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.	371 kcal	52 g	1 mg	2 g	12 g	1 g	712 mg	7 g	8 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	Santa Fe Hatch Chile Green Sauce	https://www.allrecipes.com/recipe/246951/santa-fe-hatch-chile-green-sauce/	4.7	55.0	10.0	30.0	Santa Fe Hatch chiles are roasted and chopped into a versatile green sauce flavored with garlic and beef broth and thickened with flour.	6 ounces Hatch chile peppers, halved and seeded, 3 tablespoons corn oil, 1 cup chopped onion, 2 teaspoons minced garlic, 2 tablespoons all-purpose flour, 2 cups beef broth, 1 teaspoon salt	Set oven rack about 6 inches from the heat source and preheat the oven's broiler., Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet., Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side., Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers., Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.	149 kcal	11 g	NaN	2 g	3 g	2 g	981 mg	4 g	11 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	Easy Slow Cooker Santa Fe Chicken	https://www.allrecipes.com/recipe/241828/easy-slow-cooker-santa-fe-chicken/	4.5	610.0	10.0	600.0	Get a taste of the American southwest from your slow cooker with this recipe featuring chicken, diced tomatoes with green chiles, corn, and cilantro.	1 (15 ounce) can black beans, rinsed and drained, 1 (14.5 ounce) can fat-free chicken broth, 1 (14.5 ounce) can diced tomatoes with green chile peppers, 1 (8 ounce) bag frozen corn, 0.25 cup chopped fresh cilantro, 3 scallions, chopped, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, or to taste, salt to taste, 1.5 pounds skinless, boneless chicken breast halves	Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture., Cook on Low for 9 1/2 hours., Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture., Continue cooking on Low for 30 minutes more.	178 kcal	18 g	44 mg	5 g	23 g	1 g	548 mg	1 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	New Mexico Green Chile Breakfast Burritos	https://www.allrecipes.com/recipe/200257/new-mexico-green-chile-breakfast-burritos/	4.6	40.0	10.0	30.0	A hearty recipe for a style of breakfast burrito found in every eatery, taco stand, and gas station around Santa Fe, made with the famous green chiles from Hatch, New Mexico.	4 potatoes, shredded, 1 small onion, finely chopped, 1 clove garlic, minced, 1 (8 ounce) container frozen Hatch, New Mexico green chile peppers, 0.5 cup chicken broth, 12 strips bacon, 0.33333334326744 cup vegetable oil, 1 tablespoon onion powder, salt and pepper to taste, 6 (10 inch) flour tortillas, butter flavored cooking spray, 12 extra large eggs, beaten, 2 cups shredded Cheddar cheese	Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat., Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside., Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes., Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds., Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat., Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese., Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.	873 kcal	66 g	492 mg	6 g	40 g	17 g	1291 mg	5 g	50 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Mexico	Authentic Mexican Hot Sauce	https://www.allrecipes.com/recipe/143447/authentic-mexican-hot-sauce/	3.3	70.0	30.0	NaN	Combining a variety of toasted, dried chile pods with vinegar and garlic, this is the sort of hot sauce you might find on the neighborhood taco wagon. It is a little time consuming but well worth it.	1 dried guajillo chile, 1 dried chile negro (pasilla) pepper, 2 dried New Mexico chile pods, 1.5 cups warm water, 2 cloves garlic, pressed, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon packed brown sugar, 1 teaspoon white vinegar	Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods., Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes., Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.	5 kcal	1 g	NaN	0 g	0 g	NaN	196 mg	0 g	0 g	0 g	12 servings	NaN	NaN
Africa	NaN	New Mexico	Blue Cornmeal Pancakes	https://www.allrecipes.com/recipe/45145/blue-cornmeal-pancakes/	4.7	35.0	20.0	15.0	This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.	0.75 cup blue cornmeal, 1 teaspoon salt, 1 tablespoon white sugar, 1 cup boiling water, 1 beaten egg, 0.5 cup milk, 2 tablespoons butter, melted, 0.75 cup unbleached all-purpose flour, 2 teaspoons baking powder, 0.5 cup pine nuts, toasted	In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes., In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly., Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt., Serve immediately with maple syrup of fruit preserves.	376 kcal	44 g	64 mg	5 g	11 g	6 g	833 mg	5 g	18 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	Green Chile Chicken Stew	https://www.allrecipes.com/recipe/16673/green-chile-chicken-stew/	4.4	190.0	150.0	40.0	This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!	1 (4 pound) whole chicken, 1 teaspoon ground cumin, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1 tablespoon dried basil, 1 (4 ounce) can canned green chile peppers, chopped, 4 habanero peppers, seeded and minced, 1 onion, chopped, 2 cloves garlic, minced, 5 carrots, chopped, 5 stalks celery, chopped, 1 (14.5 ounce) can stewed tomatoes, 3 potatoes, peeled and cubed, 3 tablespoons all-purpose flour, salt and pepper to taste	Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces., Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.	401 kcal	28 g	100 mg	5 g	35 g	5 g	420 mg	6 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	New Mexico Green Chile Meatloaf	https://www.allrecipes.com/recipe/111466/new-mexico-green-chile-meatloaf/	4.9	95.0	15.0	70.0	New Mexico green chiles set this meatloaf apart if you can find them; serve this sliced for dinner and cold on lunchbox sandwiches tomorrow.	1.5 pounds hamburger, 1 (14.5 ounce) can diced tomatoes, 1 (6 ounce) can diced green chiles, 0.75 cup chopped onion, 0.5 cup milk, or as needed, 2 eggs, 15 crushed crackers, 0.5 teaspoon salt, or more to taste, 0.5 teaspoon ground black pepper	Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan., Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan., Bake in the preheated oven until until no longer pink in the center, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C)., Let cool in the pan for 10 minutes before transferring to a serving dish.	260 kcal	9 g	100 mg	1 g	17 g	6 g	608 mg	4 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	Instant Pot® Carne Adovado	https://www.allrecipes.com/recipe/259740/instant-pot-carne-adovado/	4.4	85.0	20.0	30.0	Chunks of pork shoulder smothered in an easy homemade New Mexico red chile sauce are cooked to succulent tenderness in an Instant Pot®.	8 dried New Mexico chiles, stemmed and broken into small pieces, 2 cups low-sodium chicken broth, 1 tablespoon canola oil, 4 pounds pork shoulder, trimmed and cut into 1-inch cubes, 2 tablespoons all-purpose flour, 6 cloves garlic, 2 chipotle peppers in adobo sauce, 1 cup diced onion, 1 tablespoon cider vinegar, 1 teaspoon kosher salt, 0.5 teaspoon dried oregano, 0.25 teaspoon ground cumin	Place New Mexico chiles in a heat-proof bowl., Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes., Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes., Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth., Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork., Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.	217 kcal	4 g	72 mg	1 g	21 g	4 g	288 mg	1 g	12 g	0 g	10 servings	NaN	NaN
Africa	NaN	New Mexico	Creamy Hatch Chile Chicken	https://www.allrecipes.com/recipe/266548/creamy-hatch-chile-chicken/	4.8	40.0	15.0	15.0	Stock up on Hatch chiles from New Mexico to make this easy Hatch chile chicken dish with rotisserie chicken, corn, and Mexican crema.	5 Hatch chile peppers, 1.5 tablespoons butter, 1 onion, cut into strips, 1 cup frozen corn, 0.75 tablespoon chicken bouillon granules, 0.25 teaspoon ground black pepper, 1.5 cups shredded rotisserie chicken, 1 cup Mexican crema	Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares., Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.	440 kcal	21 g	134 mg	3 g	19 g	19 g	305 mg	8 g	34 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	Tacos de Alambre	https://www.allrecipes.com/recipe/216433/tacos-de-alambre/	4.3	95.0	15.0	80.0	This recipe for tacos de alambre is an adaptation of a favorite recipe from a local restaurant in Las Cruces, New Mexico.	8 slices bacon, 2 tablespoons olive oil, divided, or more as needed, 1 medium onion, diced, 4 medium jalapeno peppers, seeded and chopped, 1 tablespoon minced garlic, 1.5 pounds ground beef, 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, 32 (6 inch) corn tortillas, 4 medium roma (plum) tomatoes, diced, 1 (8 ounce) package shredded Monterey Jack cheese	Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate, reserving grease in the skillet. Crumble bacon when cool., While the bacon is cooking, heat 1 tablespoon oil in another large skillet over medium heat. Stir in onion, jalapeños, and garlic; cook and stir until onion is soft and translucent, about 5 minutes. Increase the heat to medium-high and stir in ground beef, salt, and pepper. Cook and stir until beef is browned and crumbly, 10 to 12 minutes. Drain off any excess liquid., Transfer beef mixture to the skillet with bacon grease. Stir in crumbled bacon until thoroughly combined; keep warm over low heat., Heat remaining 1 tablespoon of oil in a clean skillet over medium-high heat. Place one tortilla into the hot pan; place a generous spoonful beef mixture onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold in half over beef. Continue cooking until taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat to fill and cook remaining tacos, adding more oil as needed., Serve tacos with tomatoes and Monterey Jack cheese.	271 kcal	2 g	58 mg	0 g	12 g	10 g	283 mg	NaN	24 g	0 g	16 servings	NaN	NaN
Africa	NaN	New Mexico	Melissa's Green Chile Stew	https://www.allrecipes.com/recipe/45840/melissas-green-chile-stew/	3.9	90.0	15.0	75.0	A very delicious and satisfying green chile stew with ground beef and potatoes. Especially great with homemade tortillas!	1 tablespoon vegetable oil, 1 pound ground beef, 5 medium potatoes, peeled and cubed, 1 (14.5 ounce) can stewed tomatoes, 1 cup chopped green chile peppers, 0.5 cup chopped onion, 2 cups water, salt and ground black pepper to taste	Heat oil in a large stockpot over medium-high heat. Crumble beef into the pot and cook, stirring frequently, until well-browned, 7 to 10 minutes. Drain and discard grease., Return the pot to the stove and add potatoes, tomatoes, chile peppers, and onion to the beef. Pour in water, stir to combine, and bring to a boil. Reduce heat and simmer until flavors have blended, about 1 hour., Season with salt and pepper before serving.	320 kcal	39 g	46 mg	4 g	16 g	4 g	858 mg	5 g	12 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Mexico	Slow Cooker Santa Fe Chicken	https://www.allrecipes.com/recipe/230957/slow-cooker-santa-fe-chicken/	4.3	220.0	10.0	210.0	This Santa Fe chicken recipe is super easy to make in the slow cooker with chicken breasts, canned black beans, tangy salsa, and cream cheese.	1 (15 ounce) can black beans, drained, 1 (14 ounce) can whole kernel corn, 0.5 cup salsa, 4 skinless, boneless chicken breast halves, 0.5 cup salsa, 1 (8 ounce) package cream cheese, cut into cubes, 8 tortillas	Combine black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breasts atop black bean mixture; top with another 1/2 cup salsa., Cover and cook on High for 3 hours., Add cream cheese; cover and cook another 30 minutes., Spoon chicken mixture into the middle of each tortilla; roll tortillas around filling and serve.	412 kcal	48 g	60 mg	7 g	22 g	8 g	887 mg	3 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	The Cheesecake Factory Santa Fe Salad	https://www.allrecipes.com/recipe/258165/the-cheesecake-factory-santa-fe-salad/	4.0	115.0	30.0	20.0	Recreate The Cheesecake Factory Santa Fe salad at home with this copycat recipe dressed in a tangy cilantro, lime, and peanut vinaigrette.	4 skinless, boneless chicken breasts, 0.5 cup teriyaki marinade, 0.25 cup chopped fresh cilantro, 2 tablespoons peanut butter, 1 tablespoon red wine vinegar, 1 tablespoon lime juice, 1 tablespoon brown sugar, 3 cloves garlic, minced, 1 teaspoon sesame oil, 1 teaspoon lime zest, 0.5 cup olive oil, 1 teaspoon freshly ground black pepper, 3 (5 inch) corn tortillas, cut into strips, 2 teaspoons olive oil, or to taste, 2 tablespoons olive oil, 1 (16 ounce) can whole kernel corn, drained, 1 (15 ounce) can black beans, rinsed, 1 head romaine lettuce, chopped, 1.5 cups shredded Monterey Jack cheese	Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour., Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again., Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top., Bake in the preheated oven until crispy, 5 to 10 minutes., Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips., Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.	976 kcal	67 g	102 mg	13 g	50 g	15 g	2101 mg	20 g	59 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	New Mexican Green Chile Chicken Stew	https://www.allrecipes.com/recipe/260589/new-mexican-green-chile-chicken-stew/	4.4	106.0	25.0	81.0	This easy, hearty New Mexican green chile chicken stew is perfect for the colder fall and winter months; it's full of vegetables and flavor.	3 chicken breasts, cubed, 1 tablespoon olive oil, 1 medium onion, chopped, 4 medium potatoes, chopped, 3 (14.5 ounce) cans chicken broth, 12 large Hatch green chile peppers, diced, 2 large zucchini, sliced, 2 carrots, cut into pieces, 1 teaspoon salt, 1 teaspoon garlic salt, 1 (15.25 ounce) can whole kernel corn, drained	Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.	354 kcal	59 g	37 mg	10 g	22 g	1 g	1844 mg	14 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Mexico	Roasted Green Chile Stew	https://www.allrecipes.com/recipe/89583/roasted-green-chile-stew/	4.6	120.0	NaN	120.0	Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.	1 tablespoon olive oil, 1 pound boneless pork shoulder, cubed, 4 cloves garlic, chopped, 1 large onion, chopped, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 2 pounds roasted Anaheim or New Mexico chiles, 4 serrano chile peppers, diced, 1 large russet potatoes, peeled and cubed, 3 roma (plum) tomatoes, chopped, 1 (14.5 ounce) can vegetable broth, salt to taste	Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned., Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes., Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.	310 kcal	30 g	48 mg	5 g	20 g	4 g	199 mg	11 g	13 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Mexico	Sopapillas	https://www.allrecipes.com/recipe/39935/sopapillas/	4.5	22.0	15.0	7.0	This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top, like honey or cinnamon-sugar.	2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons shortening, 0.75 cup water, 2 cups vegetable oil for frying	In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside., Heat oil in deep-fryer to 375 degrees F (190 degrees C)., On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.	127 kcal	16 g	NaN	1 g	2 g	1 g	254 mg	0 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	New Mexico	Enchiladas - New Mexico Style	https://www.allrecipes.com/recipe/86782/enchiladas-new-mexico-style/	4.5	45.0	15.0	30.0	These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious.	1 tablespoon vegetable oil, 2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces, 0.25 teaspoon ground cumin, 0.25 teaspoon chili powder, 1 (19 ounce) can enchilada sauce, 2 cups shredded iceberg lettuce, 2 cups shredded Colby cheese, 1 (12 ounce) package corn tortillas, 1 onion, chopped, 0.5 cup sour cream, 6 fried eggs	Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally., In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible., To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.	670 kcal	36 g	321 mg	5 g	54 g	15 g	708 mg	3 g	35 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Mexico	New Mexico Green Chile Brisket Stew	https://www.allrecipes.com/recipe/262613/new-mexico-green-chile-brisket-stew/	NaN	180.0	30.0	140.0	Nicely seasoned beef brisket simmers in an Instant Pot® with pinto beans, carrots, celery, spices, and herbs for a pot of tender and delicious comfort food.	2.25 pounds beef brisket, 1.5 teaspoons chili powder, 1 teaspoon dried oregano, 1 teaspoon onion powder, 0.5 teaspoon ground cumin, 0.5 teaspoon ground black pepper, 0.25 teaspoon herbes de Provence, crumbled, 1 pinch ground red chile pepper, 0.25 cup masa harina, 1.5 tablespoons vegetable oil, 1 cup sliced carrots, 1 cup sliced celery, 1 medium yellow onion, coarsely chopped, 1 (14.5 ounce) can chicken broth, 1 cup dried pinto beans, sorted and rinsed, 2 potatoes, peeled and diced, 2 medium tomatoes, peeled, seeded, and diced, 1 cup chopped green chile peppers, 1 cup water, 1 teaspoon garlic salt	Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off., Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more., Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid., Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces., Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt., Cook the stew on low heat until warmed through, up to 1 hour.	270 kcal	36 g	27 mg	7 g	19 g	2 g	1185 mg	5 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	Hatch Chile Relleno Casserole with Ranchero Sauce	https://www.allrecipes.com/recipe/266647/hatch-chile-relleno-casserole-with-ranchero-sauce/	3.5	45.0	15.0	30.0	Hatch chiles are New Mexico's gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.	4 egg whites, 1 cup evaporated milk, 0.33333334326744 cup all-purpose flour, 1 teaspoon salt, 1 pound Oaxaca cheese, shredded, 27 ounces canned Hatch chile peppers, sliced open, 2 tablespoons vegetable oil, 1 medium white onion, diced, 2 cloves garlic, 3 tablespoons New Mexico chile powder, 1 teaspoon salt, 0.5 teaspoon cumin, 1 red bell pepper, sliced, 1 tablespoon all-purpose flour, 1 (14.5 ounce) can chicken broth	Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray., Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture., Bake in the preheated oven until eggs are set, about 30 minutes., While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready., Serve the sauce with slices of the chile relleno casserole.	361 kcal	22 g	70 mg	3 g	20 g	12 g	1240 mg	9 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	Santa Fe Carrot Cake	https://www.allrecipes.com/recipe/270810/santa-fe-carrot-cake/	5.0	70.0	15.0	25.0	Baking at high altitude is easier than ever with this classic recipe for everyone's favorite carrot cake featuring walnuts and raisins.	1 cup olive oil, 4 eggs, 1 cup white sugar, 1 teaspoon vanilla extract, 2.25 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 0.5 teaspoon baking powder, 0.25 teaspoon ground nutmeg, 3 cups shredded carrots, 0.5 cup chopped walnuts, 0.5 cup raisins, 1 (8 ounce) package cream cheese, softened, 0.25 cup butter, softened, 1 cup confectioners' sugar, or more to taste	Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans., Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl., Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans., Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes., Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.	405 kcal	41 g	70 mg	2 g	5 g	7 g	336 mg	25 g	25 g	0 g	16 servings	NaN	NaN
Africa	NaN	New Mexico	Red Chile Paste	https://www.allrecipes.com/recipe/214840/red-chile-paste/	4.8	45.0	30.0	15.0	The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.	4 dried ancho chiles, 4 dried New Mexico chiles, 3 cups chicken stock, 0.5 white onion, diced, 3 cloves garlic, minced	Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes., Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.	13 kcal	2 g	0 mg	1 g	1 g	0 g	105 mg	0 g	0 g	0 g	20 servings	NaN	NaN
Africa	NaN	New Mexico	Spiced Pumpkin Bread with Raisins and Pecans	https://www.allrecipes.com/recipe/274707/spiced-pumpkin-bread-with-raisins-and-pecans/	NaN	75.0	15.0	60.0	Fall-inspired spices join pumpkin, raisins, and crunchy pecans in this easy bread that's perfect for the season.	cooking spray (such as Pam®), 3.3333332538605 cups all-purpose flour, 3 cups white sugar, 2 cups pumpkin puree, 2 cups raisins, 1 cup chopped pecans, 1 cup vegetable oil, 0.66666668653488 cup hot water, 4 eggs, 2 teaspoons baking soda, 1.5 teaspoons salt, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves	Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray., Mix flour, sugar, pumpkin, raisins, pecans, oil, water, eggs, baking soda, salt, nutmeg, cinnamon, and cloves together in a large bowl. Pour into the prepared pans., Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.	332 kcal	50 g	31 mg	2 g	4 g	2 g	265 mg	33 g	14 g	0 g	24 servings	NaN	NaN
Africa	NaN	New Mexico	Santa Fe Rice Salad	https://www.allrecipes.com/recipe/24897/santa-fe-rice-salad/	4.4	60.0	30.0	NaN	This flavorful salad is composed of black beans, rice, fresh tomatoes, Cheddar cheese and green onions dressed with a jalapeno vinaigrette and topped with ripe avocado. Try to use garlic vinegar in the dressing, if you can find it!	0.66666668653488 cup uncooked white rice, 1.3333330154419 cups water, 0.75 cup black beans, drained and rinsed, 1 large tomato, seeded and diced, 0.75 cup shredded Cheddar cheese, 0.33333334326744 cup sliced green onions, 0.33333334326744 cup vegetable oil, 0.25 cup vinegar, 1 tablespoon diced jalapeno peppers, 0.5 teaspoon white sugar, salt to taste, 1 avocado - peeled, pitted and diced	In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill., In a large bowl, mix together the rice, beans, tomato, cheese and green onion., In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.	334 kcal	27 g	15 mg	5 g	8 g	6 g	232 mg	2 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Mexico	Instant Pot® Colorado Chile Verde	https://www.allrecipes.com/recipe/276653/instant-pot-colorado-chile-verde/	4.8	80.0	15.0	50.0	Cooked in the Instant Pot®, this Colorado chile verde recipe is flavored with Hatch chiles and can be served with bread, tortillas, rice, or even over a breakfast burrito!	1 tablespoon olive oil, 1 pound chicken breasts, cubed, or more to taste, 0.5 large onion, diced, 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste, 3 cloves garlic, minced, 1 tablespoon ground cumin, 0.5 teaspoon salt, 0.5 teaspoon freshly ground black pepper, 2 cups chicken broth, 1 (16 ounce) jar salsa verde (green salsa), 1 (15.5 ounce) can white beans, drained and rinsed, 2 ears corn, kernels cut from cob, 0.25 cup minced cilantro, 0.25 cup all-purpose flour, 1 tablespoon potato starch, 2 tablespoons cold water, 1 lime, cut into wedges	Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode., Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build., Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.	337 kcal	49 g	34 mg	10 g	27 g	1 g	666 mg	5 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	Sizzling Southwest Burgers	https://www.allrecipes.com/recipe/60952/sizzling-southwest-burgers/	4.3	15.0	5.0	10.0	These zesty burgers are bursting with flavor. Taco seasoning, peppers, and pepperjack cheese give ground beef a boost. Then the patties are served up on buns with sour cream and salsa. A fun twist on barbecued burgers!	2 pounds ground beef, 1 (1.25 ounce) package taco seasoning mix, 0.25 cup chopped green bell pepper, 0.5 cup chopped onion, 4 slices pepperjack cheese, 2 tablespoons salsa, 2 tablespoons sour cream, 6 hamburger buns	Preheat grill for high heat., In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties., Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.	501 kcal	28 g	114 mg	1 g	35 g	12 g	889 mg	5 g	27 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Mexico	Hoppin' Juan	https://www.allrecipes.com/recipe/230316/hoppin-juan/	5.0	40.0	20.0	20.0	Give your New Year's Day good-luck dish of black-eyed peas a spicy Southwest flavor with canned hot tomatoes, jalapeno peppers, and bacon.	2 tablespoons butter, 1 yellow onion, chopped, 1 red bell pepper, chopped, 2 small jalapeno peppers, chopped, 2 cloves garlic, minced, 2 cups cooked white rice, 1 (15 ounce) can black-eyed peas, drained and rinsed, 1 (10 ounce) can diced tomatoes with habaneros (such as RO*TEL® Hot), drained, 4 slices cooked bacon, chopped, salt and ground black pepper to taste	Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.	231 kcal	32 g	19 mg	4 g	9 g	4 g	612 mg	3 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	New Mexico	Southwest Chicken Casserole	https://www.allrecipes.com/recipe/8746/southwest-chicken-casserole/	4.1	0.0	NaN	NaN	Canned chicken, chiles and soup mix it up with cheese, onion and instant rice in this microwaved casserole.	1 (5 ounce) can chicken chunks, drained, 1 (4 ounce) can diced green chiles, 1 (10.75 ounce) can condensed cream of mushroom soup, 2 cups shredded Cheddar cheese, 2 tablespoons dried minced onion, salt and pepper to taste, 1.25 cups water, 2 cups instant rice	In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish., Add the rice. The mixture should be the consistency of soupy pancake batter., Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.	544 kcal	48 g	81 mg	1 g	27 g	14 g	1355 mg	3 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	Uncle Jesse's French Toast	https://www.allrecipes.com/recipe/84454/uncle-jesses-french-toast/	4.1	9.0	5.0	4.0	Super spicy French toast is served up with lots of butter and confectioners' sugar. This recipe comes from my brother's kitchen in New Mexico, he is a great cook.	4 eggs, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon ground cloves, 15 slices whole wheat bread, 1 cup butter, divided, 1 cup confectioners' sugar for dusting	In a medium bowl, whisk together the eggs, cinnamon, nutmeg, ginger, and cloves., Melt about 1 tablespoon of butter in a large skillet over medium heat. Dip slices of bread one at a time into the egg, quickly coating each side but not fully saturating the bread., Fry a few slices at a time in the buttered skillet until golden brown on each side. Add more butter to the skillet and continue with remaining slices. Melt remaining butter in the microwave at 15 second intervals. Place finished toast onto plates, drizzle with melted butter, and dust with confectioners' sugar.	698 kcal	62 g	246 mg	6 g	17 g	25 g	721 mg	30 g	44 g	0 g	5 servings	NaN	NaN
Africa	NaN	New Mexico	Southwest Squash Casserole	https://www.allrecipes.com/recipe/75742/southwest-squash-casserole/	4.2	35.0	15.0	20.0	Summer squash, onions, peppers, mushrooms and cheese make a great side dish in this easy microwave recipe.	2 pounds yellow squash, cut in 1/4 inch slices, 2 sweet onions, quartered and separated, 1 red bell pepper, cut into 1/2 inch pieces, 1 pound fresh mushrooms, sliced, 1 (4 ounce) can chopped green chile peppers, 2 fresh jalapeno peppers, chopped, 1 (8 ounce) package shredded Monterey Jack cheese, 1 cup sour cream, 0.75 cup crushed tortilla chips	Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender., Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.	228 kcal	13 g	38 mg	3 g	12 g	9 g	347 mg	6 g	16 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	Julia's New Mexican Guacamole	https://www.allrecipes.com/recipe/280668/julias-new-mexican-guacamole/	5.0	50.0	30.0	NaN	Full of New Mexico-inspired flavor, this easy chilled guacamole is stuffed with chile peppers, avocados, and cream cheese.	2 ripe avocados, 1 (8 ounce) package cream cheese (such as Philadelphia®), softened, 2 Roma tomatoes, diced, 4 serrano peppers, finely chopped, 3 jalapeno peppers, finely chopped, 2 tablespoons finely chopped Hatch green chile peppers, 3 hot yellow chile peppers, finely chopped, 1 lime, juiced, 1 teaspoon garlic powder, or more to taste, 5 drops hot pepper sauce (such as Tabasco®), salt to taste	Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended., Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.	195 kcal	9 g	31 mg	4 g	4 g	7 g	123 mg	2 g	17 g	0 g	8 servings	NaN	NaN
Africa	NaN	New Mexico	Turkey Chorizo (Loose, not Encased)	https://www.allrecipes.com/recipe/247283/turkey-chorizo-loose-not-encased/	4.3	18.0	10.0	8.0	Extra lean turkey is spiced up with chiles, oregano, cumin, and garlic until it tastes just like Mexican chorizo in this homemade sausage recipe.	3 dried red chile peppers, or more to taste, 2 tablespoons apple cider vinegar, 2 tablespoons red chile powder, 1 tablespoon water, 1 tablespoon crushed dried oregano, 2 teaspoons salt, 2 large cloves garlic, minced, 1 teaspoon cumin seeds, 0.75 teaspoon white sugar, 0.5 teaspoon freshly ground black pepper, 1.25 pounds extra-lean ground turkey breast, 2 teaspoons olive oil, 0.5 lime, juiced, 0.25 orange, juiced	Pulse dried red chile peppers in a spice grinder until coarsely ground., Combine ground chile peppers, apple cider vinegar, red chile powder, water, oregano, salt, garlic, cumin, sugar, and black pepper in a large bowl; mix well. Add turkey; mix until seasonings are well-incorporated., Heat olive oil in a large skillet over medium-high heat. Add seasoned turkey; cook, stirring frequently to break up clumps, until no longer pink, 3 to 5 minutes. Stir in lime juice and orange juice. Continue cooking until browned, about 5 minutes more.	196 kcal	4 g	88 mg	1 g	35 g	1 g	1235 mg	1 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	New Mexico	Santa Fe Soup	https://www.allrecipes.com/recipe/13430/santa-fe-soup/	4.5	0.0	NaN	NaN	Browned ground beef is combined with processed cheese, onions, tomatoes, corn kernels and cans of ranch-style beans in this easily prepared soup.	1 pound ground beef, 1 pound processed cheese food (eg. Velveeta), cubed, 1 onion, chopped, 1 (14.5 ounce) can peeled and diced tomatoes, 1 (10 ounce) can diced tomatoes with green chile peppers, 1 (15.25 ounce) can whole kernel corn, 2 (15 ounce) cans ranch-style beans	Brown ground beef and drain off fat., In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..	455 kcal	36 g	72 mg	8 g	28 g	10 g	1827 mg	9 g	22 g	0 g	8 servings	NaN	NaN
Africa	NaN	Idaho	Linguine with Clam Sauce	https://www.allrecipes.com/recipe/11951/linguine-with-clam-sauce/	4.5	20.0	5.0	15.0	Linguini with clam sauce is a quick and easy Italian dinner. The garlicky sauce is made with canned clams in butter, oil, parsley, and basil.	1 (16 ounce) package linguini pasta, 2 (6.5 ounce) cans minced clams, with juice, 0.5 cup vegetable oil, 0.25 cup butter, 1 tablespoon dried parsley, 0.25 tablespoon dried basil, 0.5 teaspoon minced garlic, ground black pepper to taste	Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain., While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic, and pepper in a large saucepan. Cook over medium heat until boiling., Serve warm clam sauce over pasta.	878 kcal	85 g	92 mg	5 g	37 g	11 g	190 mg	NaN	43 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Scott Ure's Clams And Garlic	https://www.allrecipes.com/recipe/12737/scott-ures-clams-and-garlic/	4.8	50.0	25.0	25.0	This garlic butter clams recipe steams little neck clams in a buttery, garlicky white wine broth that's perfect served over pasta with crusty bread.	50 small clams in shell, scrubbed, 2 tablespoons extra virgin olive oil, 6 cloves garlic, minced, 1 cup white wine, 2 tablespoons butter, 0.5 cup chopped fresh parsley	Wash clams to remove any dirt or sand., Heat oil in a large pot over medium heat. Sauté garlic in hot oil until tender, about 1 minute. Pour in white wine; bring to a boil. Cook until wine is reduced by half., Add clams, cover the pot, and steam just until clams start to open. Add butter, cover the pot, and continue cooking until most or all of the clams open. Discard any clams that do not open., Transfer clams and broth to 2 large bowls. Sprinkle with chopped parsley and serve.	192 kcal	4 g	24 mg	0 g	4 g	5 g	64 mg	1 g	13 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Sautéed Scallops	https://www.allrecipes.com/recipe/12827/sauteed-scallops/	4.5	10.0	5.0	5.0	Sautéed scallops in butter with crushed garlic and fresh rosemary; a very simple yet incredibly delicious shellfish main dish for two!	0.25 cup butter, 2 cloves crushed garlic, 2 sprigs fresh rosemary, 1 pound scallops	Melt butter in a medium saucepan over medium-high heat; add crushed garlic and whole sprigs of rosemary., Place scallops in skillet and cook until golden brown on one side, about 2 to 3 minutes. Turn scallops over and continue to cook until firm and opaque, about 1 or 2 minutes more., Remove crushed garlic and rosemary sprigs from the pan before serving.	409 kcal	7 g	136 mg	0 g	39 g	15 g	530 mg	NaN	25 g	0 g	2 servings	NaN	NaN
Africa	NaN	Idaho	Easy Apple Crisp	https://www.allrecipes.com/recipe/15404/easy-apple-crisp/	4.7	0.0	NaN	NaN	A sweet, crumbly cake mix mixture is spooned over sliced apples and water, and baked in a 9x13-inch pan until the apples are tender and the topping is brown and bubbly.	6 apple - peeled, cored and sliced, 1 cup water, 1 (18.25 ounce) package white cake mix, 1 cup packed brown sugar, 1 teaspoon ground cinnamon, 0.5 cup butter, melted	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish., Arrange apples in an even layer in bottom of baking dish. Pour water over apples., In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples., Bake in preheated oven for 50 to 55 minutes.	355 kcal	61 g	20 mg	2 g	2 g	6 g	344 mg	48 g	12 g	0 g	12 servings	NaN	NaN
Africa	NaN	Idaho	Sweet and Sour Green Beans	https://www.allrecipes.com/recipe/54073/sweet-and-sour-green-beans/	4.6	27.0	10.0	17.0	A slightly tart green bean side dish flavored with onion and bacon. Goes great with ham or pork.	2 (15 ounce) cans green beans, drained, juices reserved, 3 slices bacon, chopped, 1 cup chopped onion, 1 tablespoon all-purpose flour, 0.25 cup apple cider vinegar, 2 tablespoons sugar, 1 teaspoon salt, 0.25 teaspoon pepper	Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more., Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.	83 kcal	13 g	5 mg	3 g	3 g	1 g	893 mg	8 g	2 g	0 g	6 servings	NaN	NaN
Africa	NaN	Idaho	Clams Casino	https://www.allrecipes.com/recipe/12722/clams-casino/	4.2	65.0	35.0	30.0	Baked, stuffed clams - the best you have ever eaten!	24 large clams, 2 tablespoons olive oil, 1 tablespoon butter, 0.5 cup minced onion, 0.25 cup chopped green bell pepper, 2 cloves garlic, minced, 1 cup dried bread crumbs, 4 slices bacon, 0.5 teaspoon dried oregano, 2 tablespoons grated Parmesan cheese, 2 teaspoons dried parsley, 0.25 teaspoon paprika, 2 tablespoons olive oil	In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside., Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside., Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool., In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil., Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.	346 kcal	24 g	29 mg	2 g	12 g	6 g	483 mg	3 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Super Summer Grilled Bluefish	https://www.allrecipes.com/recipe/87237/super-summer-grilled-bluefish/	4.6	43.0	5.0	8.0	Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb.	4 pounds bluefish fillets, 1 cup orange juice, 0.25 cup fresh lime juice, 0.25 cup fresh lemon juice, 0.25 cup olive oil, 1 tablespoon dry white wine, kosher salt and ground black pepper to taste, 0.25 cup citrus flavored seafood rub	Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes., Preheat a grill for high heat. When the grill is hot, oil the grate., Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.	722 kcal	9 g	270 mg	0 g	92 g	6 g	1884 mg	6 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Idaho-Style Finger Steaks	https://www.allrecipes.com/recipe/145060/idaho-style-finger-steaks/	4.5	220.0	30.0	10.0	This is a highly seasoned, beef nugget just like from the fast food joint of Idaho in the 1970's! Steak strips are soaked in a buttermilk marinade, then breaded in seasoned flour and deep fried.	1 egg, 2 cups buttermilk, 2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning, 0.5 cup all-purpose flour, 1.5 pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips, 2.5 cups all-purpose flour, 2 teaspoons garlic powder, salt and pepper to taste, 3 cups canola oil for deep frying	Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours., Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight., Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet., Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.	826 kcal	80 g	142 mg	3 g	44 g	10 g	1588 mg	7 g	35 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Crab Stuffed Haddock	https://www.allrecipes.com/recipe/71134/crab-stuffed-haddock/	4.6	55.0	15.0	40.0	An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy.	3 tablespoons olive oil, 1 stalk celery, finely chopped, 3 green onions, finely chopped, 1 teaspoon minced garlic, 1 (6 ounce) can lump crabmeat, drained, 3 slices dry white bread, crusts removed and cubed, 0.25 teaspoon salt, 0.25 teaspoon ground black pepper, 1 egg, beaten, 0.5 cup grated Romano cheese, 2 tablespoons lemon juice, 1 tomato, seeded and diced, 0.125 teaspoon ground black pepper, 5 tablespoons butter, melted, 6 (4 ounce) haddock fillets	Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish., Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended., Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.), Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.	365 kcal	9 g	157 mg	1 g	33 g	9 g	559 mg	2 g	22 g	0 g	6 servings	NaN	NaN
Africa	NaN	Idaho	Clam Sauce with Linguine	https://www.allrecipes.com/recipe/47125/clam-sauce-with-linguine/	4.6	40.0	20.0	20.0	This is a super fast and easy recipe. One of my favorites. Linguine is tossed with a buttery clam and mushroom sauce. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad.	1 (16 ounce) package linguine pasta, 0.5 cup butter, 3 cloves chopped garlic, 1 pound fresh mushrooms, sliced, 2 (6.5 ounce) cans chopped clams with juice, 0.5 cup chopped fresh parsley, 1 teaspoon salt, 0.5 teaspoon ground white pepper, 0.25 cup grated Parmesan cheese	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain., Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.	795 kcal	93 g	127 mg	5 g	43 g	16 g	939 mg	5 g	29 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Moist Apple Crisp	https://www.allrecipes.com/recipe/22338/moist-apple-crisp/	4.5	65.0	20.0	45.0	Apples in syrup snuggled between oaty cinnamon-crumble layers and baked.	1 cup all-purpose flour, 0.75 cup rolled oats, 1 cup brown sugar, 1 teaspoon ground cinnamon, 0.5 cup butter, melted, 4 cups peeled, cored and sliced apples, 0.5 cup white sugar, 1 tablespoon cornstarch, 0.5 cup water, 0.5 teaspoon vanilla extract	Preheat oven to 350 degrees F (175 degrees C)., In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with sliced apples., In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apples. Cover apples with remaining crumble mixture., Bake in preheated oven 45 minutes, until bubbly and golden.	374 kcal	65 g	31 mg	3 g	3 g	7 g	91 mg	45 g	12 g	0 g	8 servings	NaN	NaN
Africa	NaN	Idaho	Scallops with White Wine Sauce II	https://www.allrecipes.com/recipe/69993/scallops-with-white-wine-sauce-ii/	4.6	30.0	15.0	15.0	White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.	0.5 cup chicken broth, 0.25 cup white wine, 0.5 lemon, juiced, 1 tablespoon minced shallot, 1 clove garlic, minced, 0.25 cup butter, 1 pound sea scallops, 1 tablespoon olive oil, salt and pepper to taste	Preheat the oven broiler., In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted., Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet., Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.	298 kcal	8 g	99 mg	1 g	29 g	8 g	3124 mg	0 g	16 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Berry Cobbler	https://www.allrecipes.com/recipe/21594/berry-cobbler/	4.0	45.0	10.0	35.0	This easy berry cobbler recipe is a perfect dessert. Two cups of your favorite berries are baked for a soft cakey treat. Just mix, pour, bake and eat!	2 cups all-purpose flour, 1 cup white sugar, 2.5 teaspoons baking powder, 0.5 teaspoon salt, 0.66000002622604 cup milk, 1 large egg, beaten, 3 tablespoons butter, melted, 1 teaspoon vanilla extract, 2 cups raspberries	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish., Combine flour, sugar, baking powder, and salt in a large bowl. Stir in milk, egg, butter, and vanilla until smooth. Fold in raspberries. Pour into prepared pan., Bake in the preheated oven until top is firm, 35 to 40 minutes.	285 kcal	54 g	36 mg	3 g	5 g	3 g	306 mg	28 g	6 g	0 g	8 servings	NaN	NaN
Africa	NaN	Idaho	Crab Cake Sauce	https://www.allrecipes.com/recipe/19474/crab-cake-sauce/	4.2	65.0	5.0	NaN	A delicious creamy crab cake sauce that's a breeze to make and tastes great. This recipe makes the perfect complement to lump crab or other seafood.	1 cup sour cream, 1 cup mayonnaise, 0.5 cup cottage cheese, 0.33300000429153 cup hot salsa, 0.25 teaspoon cayenne pepper, 1 tablespoon lemon juice, 0.5 cup plain yogurt	Combine sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice, and yogurt in a blender and puree until smooth. Chill for 1 hour before serving.	191 kcal	3 g	17 mg	0 g	3 g	5 g	203 mg	1 g	19 g	0 g	12 servings	NaN	NaN
Africa	NaN	Idaho	Baked Bluefish	https://www.allrecipes.com/recipe/18372/baked-bluefish/	4.5	90.0	20.0	70.0	This easy baked fish dish tastes delicious served over cooked rice, egg noodles, or on a tossed salad.	2.5 pounds bluefish fillet(s), 1 (8 ounce) container herb-seasoned dry bread stuffing mix, 1.5 cups boiling water, 0.5 cup butter, melted, salt and pepper to taste, 2 tablespoons butter, melted, 0.5 cup minced onion, 4 sprigs fresh dill weed	Preheat oven to 500 degrees F (260 degrees C)., Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter., Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal., Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.	554 kcal	30 g	163 mg	1 g	42 g	14 g	846 mg	4 g	29 g	0 g	6 servings	NaN	NaN
Africa	NaN	Idaho	Haddock Marinara	https://www.allrecipes.com/recipe/84425/haddock-marinara/	4.5	45.0	15.0	30.0	This was my mother's finest fish meal growing up. Even people we know who aren't fish fanatics love this dish. It can be served with rice but we love it with linguine.	2 tablespoons extra virgin olive oil, 0.5 white onion, finely chopped, 3 cloves garlic, minced, 1 (16 ounce) jar pasta sauce, 1 pound haddock fillets, 1 (14 ounce) can stewed tomatoes, drained, 0.75 cup shredded mozzarella cheese	Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil., Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce., Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.	345 kcal	24 g	81 mg	4 g	30 g	4 g	885 mg	14 g	14 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Chocolate Strawberries	https://www.allrecipes.com/recipe/21601/chocolate-strawberries/	4.8	70.0	20.0	10.0	Strawberries dipped in melted bittersweet chocolate are simple and elegant.	5 ounces bittersweet chocolate, chopped, 1 pint fresh strawberries with leaves	In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.	60 kcal	7 g	0 mg	1 g	1 g	2 g	1 mg	5 g	3 g	0 g	15 servings	NaN	NaN
Africa	NaN	Idaho	America's Best Barbeque Rub	https://www.allrecipes.com/recipe/242107/americas-best-barbeque-rub/	3.5	10.0	10.0	NaN	Brown sugar, paprika, hickory smoked salt, and garlic and onion powders make this barbeque rub that goes well on baby back ribs or any meat you grill!	0.25 cup firmly packed brown sugar, 0.25 cup sweet paprika, 3 tablespoons ground black pepper, 3 tablespoons coarse salt, 2 tablespoons ground cumin, 1 tablespoon hickory smoked salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons celery seeds, 1 teaspoon cayenne pepper	Whisk brown sugar, paprika, black pepper, coarse salt, cumin, hickory salt, garlic powder, onion powder, celery seeds, and cayenne pepper together in a bowl.	55 kcal	12 g	NaN	2 g	1 g	0 g	3031 mg	8 g	1 g	0 g	8 servings	NaN	NaN
Africa	NaN	Idaho	Venison with Sherry-Mushroom Sauce	https://www.allrecipes.com/recipe/102765/venison-with-sherry-mushroom-sauce/	4.5	57.0	20.0	37.0	Seasoned venison tenderloin steaks are seared then cooked in a sherry-mushroom-sweet onion sauce.	0.5 cup all-purpose flour, 0.5 teaspoon ground sage, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 4 tablespoons butter, divided, 1 cup chopped Vidalia onion, 2 cups sliced mushrooms or baby bellas, 6 (3 ounce) venison tenderloin steaks, 1 tablespoon all-purpose flour, 0.75 cup sherry, 0.25 cup water	Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan., Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove., Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.	496 kcal	34 g	170 mg	2 g	39 g	11 g	926 mg	4 g	20 g	0 g	3 servings	NaN	NaN
Africa	NaN	Idaho	Scrumptious Strawberry Shortcake	https://www.allrecipes.com/recipe/22988/scrumptious-strawberry-shortcake/	4.5	55.0	25.0	20.0	This strawberry shortcake recipe is made from scratch with butter and cream and topped with sugared berries.	3 cups all-purpose flour, 0.25 cup white sugar, 4 teaspoons baking powder, 0.75 teaspoon cream of tartar, 1 cup cold butter, cubed, 0.66666668653488 cup heavy cream, 1 large egg, beaten, 3 cups sliced fresh strawberries, 3 tablespoons white sugar	Preheat the oven to 350 degrees F (175 degrees C)., Mix together flour, 1/4 cup sugar, baking powder, and cream of tartar in a large bowl. Cut in butter with a pastry blender or 2 knives. Stir in cream and egg until incorporated. Turn out onto a lightly floured surface., Knead dough for 2 minutes. Press into a 1/2-inch-thick sheet. Cut into squares and place on baking sheets., Bake in the preheated oven until golden, about 20 minutes. Allow shortcakes to cool., Place strawberries in a medium bowl. Sprinkle with sugar; stir to combine. Split cooled shortcakes in half and spread with sugared berries.	344 kcal	35 g	74 mg	2 g	5 g	13 g	241 mg	10 g	21 g	0 g	12 servings	NaN	NaN
Africa	NaN	Idaho	Spicy Crab Pasta	https://www.allrecipes.com/recipe/85034/spicy-crab-pasta/	4.2	30.0	10.0	20.0	Bow tie pasta is tossed with a buttery crab and tomato sauce. Easy and delicious!	1 (16 ounce) package dry farfalle (bow tie) pasta, 0.5 cup butter, 1 (6 ounce) can crabmeat, drained and flaked, 1 (14.5 ounce) can peeled and diced tomatoes, drained, 1.5 tablespoons red pepper flakes, 1 tablespoon garlic salt, salt and pepper to taste	Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain., Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.	361 kcal	46 g	49 mg	3 g	13 g	8 g	913 mg	2 g	13 g	0 g	8 servings	NaN	NaN
Africa	NaN	Idaho	Crusted Salmon with Honey-Mustard Sauce	https://www.allrecipes.com/recipe/184585/crusted-salmon-with-honey-mustard-sauce/	4.7	40.0	15.0	15.0	Salmon fillets are breaded in Parmesan cheese and bread crumbs and baked before being drizzled with a simple honey-mustard sauce in this tasty recipe.	1 (1.5 pound) skinless center-cut salmon fillet, cut into 4 pieces, 1 cup milk, 0.25 cup fine bread crumbs, 2 tablespoons grated Parmesan cheese, 1 egg, 0.25 cup butter, melted, 1 tablespoon prepared yellow mustard, 1 tablespoon honey	Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray., Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes., Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess., Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes., While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.	476 kcal	13 g	167 mg	0 g	35 g	12 g	336 mg	8 g	31 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Scrapple (Mush)	https://www.allrecipes.com/recipe/162066/scrapple-mush/	4.1	660.0	20.0	160.0	Scrapple or mush has been a hearty breakfast staple in our family for generations. Heavily flavored with herbs, spices, onions and meat, it is a meal unto itself.	1 smoked ham hock, 4 quarts water, 2 teaspoons chicken soup base, 3 cups cornmeal, 1.5 teaspoons dried thyme leaves, 2 teaspoons rubbed sage, 1 teaspoon ground savory, 0.125 teaspoon ground allspice, 0.125 teaspoon ground nutmeg, 0.125 teaspoon ground clove, 1 teaspoon ground black pepper, 0.5 teaspoon ground white pepper, 1 pinch cayenne pepper, salt and pepper to taste, 2 tablespoons butter, 1 onion, diced, 2 cups shredded sharp Cheddar cheese	Bring the ham hocks and water to a boil in a large pot over high heat. Reduce heat to meduim-low, cover, and simmer until the pork is very tender, about 2 hours. When done, remove the ham hocks to a plate to cool to room temperature, then shred the meat, discarding the fat, skin, and bones. Strain the cooking liquid and reserve 2 1/2 quarts., Return the 2 1/2 quarts of broth to a boil in a large pot over high heat, and stir in the chicken soup base until dissolved. Place the cornmeal in a bowl, and stir in the thyme, sage, savory, allspice, nutmeg, clove, black pepper, white pepper, cayenne pepper, salt, and pepper. Slowly whisk the cornmeal into the boiling broth, and reduce heat to medium-low. Simmer 15 minutes, stirring frequently., While the cornmeal is cooking, melt the butter in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. After the cornmeal has cooked for 15 minutes, stir in the onion, shredded ham hock, and Cheddar cheese. Cook and stir an additional 15 minutes; the mixture will be thick enough that a spoon will stand up in it. Season to taste, scrapple must be well-seasoned or it will taste very bland when fried. Oil the bottom and sides of three 9x5 inch loaf pans, and pour in the scrapple. Cover the pans with plastic wrap, and refrigerate overnight., To serve the scrapple, remove from the loaf pans and cut into 1/4 to 1/2 inch thick slices. Fry in melted butter in a skillet over medium-high heat until brown and crispy on both sides, about 10 minutes.	181 kcal	10 g	36 mg	1 g	9 g	5 g	120 mg	0 g	11 g	0 g	36 servings	NaN	NaN
Africa	NaN	Idaho	Easy Slow Cooker Venison Stew	https://www.allrecipes.com/recipe/32081/easy-slow-cooker-venison-stew/	4.5	490.0	10.0	480.0	An easy slow cooker stew made with venison and cream of mushroom soup.	2 pounds venison stew meat, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed golden mushroom soup, 0.5 onion, chopped, 4 carrots, cut into 1 inch pieces	In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.	278 kcal	12 g	131 mg	2 g	37 g	3 g	794 mg	4 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Idaho	Annie's Award-Winning Baked Beans	https://www.allrecipes.com/recipe/274305/annies-award-winning-baked-beans/	NaN	195.0	45.0	150.0	This baked bean recipe, made from dried beans, won first place in a baked bean cook-off at the Western Idaho State Fair.	3 smoked ham hocks, or more to taste, 1 large onion, diced, 1 stalk celery, chopped, 2 large bay leaves, 1 tablespoon minced garlic, or to taste, 1 teaspoon liquid smoke flavoring, 1 teaspoon dried basil, 0.5 teaspoon ground thyme, 0.5 teaspoon dried rubbed sage, salt and ground black pepper to taste, 3 cups dried pinto beans, sorted and rinsed, 1 (12 ounce) package bacon, cut into 1-inch pieces, 1 large onion, diced small, 1 (15.5 ounce) can crushed pineapple, 0.75 cup brown sugar, or less to taste, 2 tablespoons Worcestershire sauce, 1 tablespoon steak sauce (such as A1®), 1 tablespoon good steak sauce, 1.5 teaspoons minced garlic, or to taste, 1 teaspoon liquid smoke flavoring, salt and ground black pepper to taste	Fill a large pot 3/4 full with water. Use a sharp knife to cut 3 or 4 slits evenly spaced through skin on ham hocks. Add ham hocks, onion, celery, bay leaves, garlic, liquid smoke, basil, thyme, sage, salt, and pepper to the water and bring to a good boil for 1 hour., Add beans to the pot. Return to a boil and cook gently until beans are tender, 45 minutes to 1 hour. Check liquid level often and add more water if necessary., Preheat the oven to 400 degrees F (200 degrees C)., Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Transfer bacon to a large bowl and add onion., Use a slotted spoon to dip beans and ham hocks out of the water and into a 9x13-inch baking pan. Reserve liquid from the beans. Clean all meat off of the ham hocks, discard bones, and add meat to the bowl with the bacon and onions., Mix in pineapple, brown sugar, and Worcestershire sauce. Stir in steak sauce, good steak sauce, and garlic. Add liquid smoke, salt, and black pepper; mix until completely incorporated. Fold in bacon mixture. Adjust seasonings if necessary. Pour bean mixture into the baking pan and add some reserved bean liquid over beans if necessary., Bake in the preheated oven until beans are hot and bubbly all around the edges, about 30 minutes.	446 kcal	53 g	44 mg	8 g	23 g	5 g	348 mg	21 g	16 g	0 g	12 servings	NaN	NaN
Africa	NaN	Idaho	Idahoan Molten Lava Cakes	https://www.allrecipes.com/recipe/231893/idahoan-molten-lava-cakes/	4.9	0.0	NaN	NaN	This recipe for Molten Lava Cake proves that Idahoan Mashed Potatoes don't have to be saved for just savory applications!	4 ounces bittersweet chocolate, broken into small pieces, 4 ounces semisweet chocolate, broken into small pieces, 0.25 cup unsalted butter, cut into small pieces, 4 eggs, 0.5 cup sugar, 0.25 cup Idahoan® Boxed Original Mashed Potatoes, dry, 1 tablespoon unsweetened cocoa powder, 2 teaspoons vanilla extract, 1 teaspoon instant espresso powder, 0.5 teaspoon salt	Preheat oven to 375 degrees F., Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet., In a double boiler, melt the chocolate and butter., Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate., Remove from heat and cool., In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy., Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix., Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy., Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much., Let them rest a few minutes before serving. The center may sink a little - don't worry., Run a thin knife around the inside edge to help release the cakes., Top with powdered sugar and whip cream.	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	NaN	6 servings	NaN	NaN
Africa	NaN	Idaho	Quinoa Chard Pilaf	https://www.allrecipes.com/recipe/84863/quinoa-chard-pilaf/	4.0	40.0	20.0	20.0	This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!	1 tablespoon olive oil, 1 onion, diced, 3 cloves garlic, minced, 2 cups uncooked quinoa, rinsed, 1 cup canned lentils, rinsed, 8 ounces fresh mushrooms, chopped, 1 quart vegetable broth, 1 bunch Swiss chard, stems removed	Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes., Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.	224 kcal	37 g	NaN	6 g	10 g	1 g	323 mg	3 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Idaho	Strawberry Soup III	https://www.allrecipes.com/recipe/13391/strawberry-soup-iii/	4.0	0.0	NaN	NaN	Strawberries are blended with buttermilk in this chilled soup sweetened to taste with white sugar.	2 cups strawberries, 1 cup buttermilk, 1 teaspoon granulated sugar	Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.	52 kcal	10 g	3 mg	1 g	3 g	0 g	65 mg	8 g	1 g	0 g	4 servings	NaN	NaN
Africa	NaN	Idaho	Idaho Fry Sauce	https://www.allrecipes.com/recipe/217152/idaho-fry-sauce/	4.5	40.0	10.0	NaN	This mayonnaise-based fry sauce with tangy seasoning is just what you need to jazz up your french fries. Made with easy ingredients you already have.	1 cup mayonnaise, 2 tablespoons mayonnaise, 0.25 cup white sugar, 0.5 teaspoon salt, 0.5 teaspoon onion powder, 0.25 teaspoon ground mustard, 0.125 teaspoon paprika, 0.5 cup ketchup, 2 tablespoons red wine vinegar, 1.5 teaspoons Worcestershire sauce	Whisk together 1 cup plus 2 tablespoons mayonnaise with sugar, salt, onion powder, ground mustard, and paprika until smooth. Stir in ketchup, vinegar, and Worcestershire sauce until well blended., Cover and refrigerate until chilled, about 30 minutes. Store covered in the refrigerator.	132 kcal	6 g	6 mg	NaN	0 g	2 g	238 mg	NaN	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Idaho	Clam Fritters	https://www.allrecipes.com/recipe/12742/clam-fritters/	3.3	35.0	20.0	15.0	My stepmother got this recipe from an 80-year-old woman back in the 1940's.	1 egg, 0.5 cup all-purpose flour, 0.5 cup milk, 1 cup minced clams, 0.25 teaspoon salt, 0.125 teaspoon ground black pepper, 2 tablespoons minced onion, 2 tablespoons minced green bell pepper, 0.5 cup vegetable oil	Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties., In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.	346 kcal	15 g	53 mg	1 g	6 g	4 g	184 mg	2 g	30 g	0 g	4 servings	NaN	NaN
Africa	NaN	Utah	Acorn Squash	https://www.allrecipes.com/recipe/16796/acorn-squash/	4.5	65.0	5.0	60.0	Learn how to cook acorn squash with this easy recipe. Baking the squash with just butter and brown sugar turns it into a treat everyone will enjoy!	1 medium acorn squash, halved and seeded, 2 tablespoons brown sugar, 1 tablespoon butter	Gather all ingredients., Preheat the oven to 350 degrees F (175 degrees C)., Place acorn squash halves cut-side down onto a cookie sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes., Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish. Spoon butter and brown sugar into the cavity. Place remaining squash half, cut-side down, over top to seal., Return to the oven and continue to bake until flesh is soft, 30 minutes.	189 kcal	36 g	15 mg	3 g	2 g	4 g	51 mg	18 g	6 g	0 g	2 servings	NaN	NaN
Africa	NaN	Utah	Summer Squash Bread	https://www.allrecipes.com/recipe/75200/summer-squash-bread/	4.3	60.0	15.0	45.0	This summer squash bread is loaded with a nutritious garden vegetable and flavored with cinnamon, nutmeg, and vanilla for a sweet, tasty brunch dish.	3 large eggs, 2 cups white sugar, 1 cup vegetable oil, 2 teaspoons vanilla extract, 3 cups all-purpose flour, 3 teaspoons baking powder, 2 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 2 cups shredded summer squash	Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish., Beat eggs in a large bowl with an electric mixer until fluffy. Beat in sugar, oil, and vanilla. Gradually mix in flour, baking powder, cinnamon, and nutmeg until combined. Fold in squash. Pour batter into the prepared baking dish., Bake in the preheated oven until a knife inserted into the center of cake comes out clean, about 45 minutes.	323 kcal	44 g	35 mg	1 g	4 g	3 g	105 mg	26 g	15 g	0 g	16 servings	NaN	NaN
Africa	NaN	Utah	Pickled Squash	https://www.allrecipes.com/recipe/93027/pickled-squash/	4.7	245.0	240.0	5.0	Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.	0.25 cup salt, 2.5 pounds young yellow squash and zucchini, sliced into rounds, 1 green bell pepper, seeded and sliced into strips, 2 small onions, thinly sliced, 2.25 cups white sugar, 2 cups distilled white vinegar, 2 teaspoons mustard seed, 1 teaspoon ground turmeric, 1 teaspoon celery seed	In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally., Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours., Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.	525 kcal	130 g	NaN	7 g	4 g	0 g	9 mg	115 g	2 g	0 g	4 servings	NaN	NaN
Africa	NaN	Utah	Squash Pie	https://www.allrecipes.com/recipe/12328/squash-pie/	4.5	0.0	NaN	NaN	Cooked squash is mixed with hot milk, eggs, butter, sugar, cinnamon, ginger and nutmeg. When everything is blended perfectly, this luscious filling is poured into a prepared pie shell, and baked in a hot oven until it 's set and golden.	1 recipe pastry for a 9 inch single crust pie, 1 cup white sugar, 0.125 teaspoon ground cinnamon, 0.125 teaspoon ground nutmeg, 1 pinch salt, 1 tablespoon butter, melted, 0.5 teaspoon ground ginger, 2 cups hot milk, 2 pounds butternut squash, 3 eggs	Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount., Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell., Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.	320 kcal	48 g	78 mg	3 g	7 g	4 g	202 mg	31 g	12 g	0 g	8 servings	1 -8 or 9 inch pie	NaN
Africa	NaN	Utah	Yellow Squash Patties	https://www.allrecipes.com/recipe/50454/yellow-squash-patties/	4.4	60.0	15.0	15.0	Top these delicious, cheesy squash patties with sour cream and a dash of hot sauce. Everyone will love them!	8 medium yellow squash, shredded, 1 onion, shredded, 1.5 tablespoons salt, 1 cup all-purpose flour, 0.5 cup cornmeal, 1 egg, lightly beaten, 1 cup shredded Cheddar cheese, ground black pepper to taste, 1 tablespoon vegetable oil	Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist., In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper., Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.	150 kcal	19 g	28 mg	3 g	6 g	3 g	953 mg	1 g	6 g	0 g	12 servings	NaN	NaN
Africa	NaN	Utah	Butternut and Acorn Squash Soup	https://www.allrecipes.com/recipe/59635/butternut-and-acorn-squash-soup/	4.6	80.0	20.0	60.0	This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.	1 butternut squash, halved and seeded, 1 acorn squash, halved and seeded, 3 tablespoons butter, 0.25 cup chopped sweet onion, 1 quart chicken broth, 0.33333334326744 cup packed brown sugar, 1 (8 ounce) package cream cheese, softened, 0.5 teaspoon ground black pepper, 0.5 teaspoon ground cinnamon to taste, fresh parsley, for garnish	Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins., Melt the butter in a skillet over medium heat, and saute the onion until tender., In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches., Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.	266 kcal	34 g	42 mg	5 g	5 g	9 g	139 mg	11 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Utah	Easy Barbeque Beef Tenderloin Steak	https://www.allrecipes.com/recipe/14568/easy-barbeque-beef-tenderloin-steak/	4.6	0.0	NaN	NaN	For sensational flavor, rub nice thick tenderloin steaks with olive oil, crushed garlic and meat tenderizer. Let the meat sit for a bit and then grill.	2 (2 inch thick) steaks beef tenderloin, 1 tablespoon olive oil, 2 cloves crushed garlic, 1 teaspoon meat tenderizer	Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes., Preheat grill for medium high heat., Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.	771 kcal	1 g	207 mg	0 g	61 g	20 g	391 mg	NaN	56 g	0 g	2 servings	NaN	NaN
Africa	NaN	Utah	Roasted Acorn Squash	https://www.allrecipes.com/recipe/14083/roasted-acorn-squash/	4.0	85.0	15.0	70.0	Roasted acorn squash taste beautiful as-is, but even more so when pan-fried with onions, coriander, nutmeg and garlic. Delicious!	2 medium acorn squash, 3 tablespoons butter, 2 onions, thinly sliced, 3 cloves garlic, minced, 1 teaspoon ground coriander seed, 0.5 teaspoon freshly grated nutmeg, 0.5 teaspoon salt, freshly ground black pepper	Preheat the oven to 375 degrees F (190 degrees C)., Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes., Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat., Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.	192 kcal	29 g	23 mg	5 g	3 g	6 g	361 mg	7 g	9 g	0 g	4 servings	NaN	NaN
Africa	NaN	Utah	Crookneck Squash and Tomatoes	https://www.allrecipes.com/recipe/64839/crookneck-squash-and-tomatoes/	4.0	45.0	15.0	15.0	Tomatoes and squash are two of the finest things summer has to offer! Enjoy them together in this simple baked side dish.	4 yellow squash, sliced, 4 medium tomatoes, sliced, 2 green onions, chopped, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 0.5 teaspoon salt, 0.25 teaspoon freshly ground black pepper	Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish., Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables., Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.	64 kcal	7 g	NaN	3 g	2 g	1 g	198 mg	2 g	4 g	0 g	8 servings	NaN	NaN
Africa	NaN	Utah	Spicy Fry Sauce	https://www.allrecipes.com/recipe/136609/spicy-fry-sauce/	4.3	5.0	5.0	NaN	In Utah fry sauce is a must with fries. This is a spicy twist to the standard ketchup mayo mixture.	0.25 cup mayonnaise, 0.25 cup ketchup, 0.125 teaspoon cayenne pepper, 0.25 teaspoon onion powder, 0.125 teaspoon ground black pepper, 0.125 teaspoon salt	Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.	114 kcal	4 g	5 mg	0 g	0 g	2 g	318 mg	4 g	11 g	0 g	4 servings	1 /2 cup	NaN
Africa	NaN	Utah	Easy Grilled Tri-Tip	https://www.allrecipes.com/recipe/39374/easy-grilled-tri-tip/	4.7	265.0	15.0	10.0	Slices of beef tri tip are marinated and grilled. This is a great easy summer barbeque idea!	0.25 cup soy sauce, 0.25 cup olive oil, 2 tablespoons water, 2 cloves garlic, peeled and chopped, ground black pepper to taste, 4 pounds beef tri tip, cut into 1/2 inch slices	In a large, nonreactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place beef tri-tip in the marinade. Cover and marinate in the refrigerator at least 4 hours., Preheat an outdoor grill for high heat and lightly oil the grate., Grill beef slices 3 to 5 minutes per side or to desired doneness. Discard remaining marinade.	491 kcal	1 g	211 mg	0 g	61 g	8 g	531 mg	0 g	25 g	0 g	8 servings	NaN	NaN
Africa	NaN	Utah	Fry Sauce	https://www.allrecipes.com/recipe/20800/fry-sauce/	4.6	5.0	5.0	NaN	A simple dipping sauce blending the tangy flavors of ketchup and mayonnaise.	0.33300000429153 cup ketchup, 0.66670000553131 cup mayonnaise	Mix ketchup and mayonnaise together in a small bowl until thoroughly blended.	141 kcal	3 g	7 mg	NaN	0 g	2 g	215 mg	3 g	15 g	0 g	8 servings	NaN	NaN
Africa	NaN	Utah	Caramel Pancake Syrup	https://www.allrecipes.com/recipe/256480/caramel-pancake-syrup/	4.5	10.0	5.0	5.0	Brown sugar, light corn syrup, and heavy cream combine in this easy copycat recipe for caramel pancake syrup like they serve at diners.	1 cup light corn syrup, 1 cup heavy whipping cream, 1 cup brown sugar	Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.	162 kcal	30 g	20 mg	NaN	0 g	3 g	22 mg	19 g	6 g	0 g	16 servings	NaN	NaN
Africa	NaN	Utah	Super Squash	https://www.allrecipes.com/recipe/31555/super-squash/	4.7	50.0	20.0	30.0	A packet of ranch dressing mix adds incredible flavor to this easy summer squash casserole that's topped with a crunchy bread stuffing crust.	2 tablespoons butter, 3 pounds yellow squash, chopped, 2 medium onions, chopped, 1 cup shredded sharp Cheddar cheese, 1 cup mayonnaise, 3 large eggs, beaten, 12 saltine crackers, crushed, 1 (1 ounce) package dry Ranch-style dressing mix, 1 teaspoon salt, 2 cups dry bread stuffing mix, 0.5 cup melted butter	Preheat the oven to 350 degrees F (175 degrees C)., Make the casserole: Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add squash and onions; cook and stir until tender, 5 to 10 minutes. Remove from the heat and stir in Cheddar cheese, mayonnaise, eggs, crackers, ranch dressing mix, and salt. Spread squash mixture into a medium baking dish., Make the topping: Mix stuffing and melted butter together in a bowl. Sprinkle over squash mixture., Bake in the preheated oven until firm and lightly browned, 20 to 30 minutes.	457 kcal	36 g	91 mg	4 g	10 g	12 g	1183 mg	4 g	31 g	0 g	12 servings	NaN	NaN
Africa	NaN	Utah	Mormon Muffins	https://www.allrecipes.com/recipe/236186/mormon-muffins/	4.5	520.0	20.0	20.0	Make bran muffins, Mormon-style, using buttermilk, bran cereal, bran flakes, walnuts, cinnamon, ginger, and nutmeg.	2 cups boiling water, 5 teaspoons baking soda, 5 cups all-purpose flour, 1 quart buttermilk, 4 cups bran cereal (such as Kellogg's® All-Bran®), 2 cups bran flakes cereal, 1 cup chopped walnuts, 1 cup white sugar, 0.5 cup vegetable oil, 0.5 cup butter, melted, 4 eggs, beaten, 2 teaspoons ground cinnamon, 1 teaspoon salt, 0.5 teaspoon ground ginger, 0.5 teaspoon nutmeg	Combine boiling water and baking soda together in a large bowl. Let cool slightly., Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight., Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners., Pour batter into prepared muffin cups 1/2 full., Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.	114 kcal	15 g	17 mg	1 g	3 g	2 g	198 mg	5 g	5 g	0 g	60 servings	NaN	NaN
Africa	NaN	Utah	Al's Sufferin' Succotash	https://www.allrecipes.com/recipe/41184/als-sufferin-succotash/	4.4	25.0	5.0	20.0	Frozen lima beans, corn, and green chile peppers cook up quickly for an easy and tasty side dish.	1 (16 ounce) package frozen Fordhook lima beans, thawed, 1 cup water, 1 (16 ounce) can whole kernel corn, drained, 1 (4 ounce) can chopped green chile peppers, 1 teaspoon salt, 2 tablespoons white sugar, 1 tablespoon butter	In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.	133 kcal	26 g	4 mg	4 g	5 g	1 g	665 mg	6 g	2 g	0 g	8 servings	NaN	NaN
Africa	NaN	Utah	Mormon Scalloped Potatoes	https://www.allrecipes.com/recipe/227994/mormon-scalloped-potatoes/	4.8	80.0	20.0	60.0	There's a crunchy, golden topping of buttery corn flakes on top of this classic Utah side dish of creamy scalloped potatoes in a sour cream sauce with green onion.	8 Idaho or russet potatoes, peeled, 2 (10.5 ounce) cans cream of chicken soup, 2 cups sour cream, 0.5 cup butter, melted, 1 cup chopped green onion, 2.5 cups shredded Cheddar cheese, 1 cup crushed corn flakes, or more if needed, 0.25 cup butter, melted	Preheat oven to 350 degrees F (175 degrees C)., Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices., Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl., Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole., Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.	484 kcal	42 g	76 mg	3 g	13 g	18 g	601 mg	2 g	30 g	0 g	12 servings	NaN	NaN
Africa	NaN	Utah	The Best Panna Cotta You Will Ever Have	https://www.allrecipes.com/recipe/246288/the-best-panna-cotta-you-will-ever-have/	4.3	470.0	35.0	25.0	This creamy vanilla-scented panna cotta topped with a juicy blueberry syrup is a make-ahead dessert that will knock your guests' socks off.	2 vanilla beans, 2.5 cups heavy whipping cream, 1 cup white sugar, 1 tablespoon unflavored gelatin, 0.5 cup water, 1 quart buttermilk, 8 ounces fresh blueberries, 0.5 cup orange juice, 1 cup white sugar, or more to taste	Place sixteen 4-ounce ramekins on a rimmed baking sheet., Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife., Fill a large pot halfway with water and bring to a simmer over medium heat., Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes., Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water., Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes., Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight., Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes., Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.	268 kcal	34 g	53 mg	0 g	3 g	9 g	79 mg	32 g	14 g	0 g	16 servings	NaN	NaN
Africa	NaN	Utah	Mom's Funeral Potatoes	https://www.allrecipes.com/recipe/284695/moms-funeral-potatoes/	5.0	70.0	20.0	50.0	Topped with a buttery cornflake topping, these full-of-flavor funeral potatoes made with 2 types of cheese are the ultimate comfort food.	3 tablespoons butter, 0.5 cup finely chopped onion, 1 teaspoon chicken bouillon granules, 0.25 teaspoon ground black pepper, or to taste, 1 (20 ounce) package frozen hash brown potatoes, thawed, 1 (10.5 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 2 cups shredded Cheddar-Monterey Jack cheese blend, 1 cup shredded sharp Cheddar cheese, 1.5 cups crushed cornflakes cereal, 0.25 cup butter, melted	Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan., Melt butter in a skillet over medium heat; stir in onion. Saute until the onion has softened and turned translucent, about 5 minutes. Reduce heat and add bouillon granules and pepper; stir until dissolved., Transfer to a large bowl and add potatoes, condensed soup, sour cream, and both cheeses. Stir until well combined and spread into the prepared pan., Combine cornflakes and melted butter for topping in a bowl. Stir until butter is well distributed. Sprinkle on top of potato mixture., Bake in the preheated oven until bubble, about 45 minutes.	281 kcal	16 g	55 mg	1 g	9 g	14 g	464 mg	1 g	24 g	0 g	12 servings	NaN	NaN
Africa	NaN	Utah	Quick Cranberry Pumpkin Muffins	https://www.allrecipes.com/recipe/229779/quick-cranberry-pumpkin-muffins/	4.6	30.0	10.0	20.0	Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.	2 eggs, slightly beaten, 2 cups white sugar, 1 cup solid pack pumpkin, 0.5 cup corn oil, 2 tablespoons orange zest, 2.5 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 0.5 teaspoon salt, 1.5 cups cranberries, halved	Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners., Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth., Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter., Scoop batter into prepared muffin cups., Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.	166 kcal	29 g	14 mg	1 g	2 g	1 g	131 mg	17 g	5 g	0 g	24 servings	NaN	NaN
Africa	NaN	Utah	Steamed Squash Medley with Sun-Dried Tomatoes	https://www.allrecipes.com/recipe/73926/steamed-squash-medley-with-sun-dried-tomatoes/	3.8	40.0	15.0	15.0	Zucchini and yellow squash are steamed with sun-dried tomatoes and sweet onions, and tossed with butter.	6 dehydrated sun-dried tomatoes, 2 cups boiling water, 6 small zucchini, sliced, 6 small yellow squash, sliced, 1 sweet onion, chopped, 2 tablespoons butter, 1 teaspoon white sugar, 0.25 teaspoon freshly ground black pepper, salt to taste	Place the sun-dried tomatoes in a bowl with the boiling water, and allow to sit 10 minutes. Remove tomatoes with a slotted spoon, and coarsely chop. Reserve the water., Transfer the reserved sun-dried tomato water to a saucepan, and bring to a boil. Place the chopped sun-dried tomatoes, zucchini, squash, and onion in a steamer basket, and set over the boiling water. Reduce heat to low, cover, and simmer 15 minutes, or until vegetables are tender. Discard water., Transfer the steamed vegetables to a bowl, and mix with butter, sugar, pepper, and salt to serve.	103 kcal	15 g	10 mg	5 g	4 g	3 g	85 mg	4 g	5 g	0 g	6 servings	NaN	NaN
Africa	NaN	Utah	Sweet Corn Cake	https://www.allrecipes.com/recipe/7216/sweet-corn-cake/	4.7	75.0	15.0	50.0	A Mexican sweet corn cake recipe with spoonbread consistency. Blend masa harina with cornmeal, sugar, butter and cream in this luscious pudding-cake.	0.5 cup butter, softened, 0.33333334326744 cup masa harina, 0.25 cup water, 1.5 cups frozen whole-kernel corn, thawed, 0.33333334326744 cup white sugar, 0.25 cup cornmeal, 2 tablespoons heavy whipping cream, 0.25 teaspoon salt, 0.5 teaspoon baking powder	Preheat the oven to 350 degrees F (175 degrees C)., Beat butter in a medium bowl until creamy. Add masa harina and water and beat until well mixed., Process thawed corn in a food processor, but leave it chunky. Stir into butter mixture., Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add to masa harina mixture and stir to combine., Pour batter into an ungreased 8x8-inch baking pan. Smooth batter and cover with aluminum foil. Place the pan into a 9x13-inch baking dish that is filled a third of the way up the side of the baking pan with water., Bake in the preheated oven for 50 to 60 minutes., Allow it to cool for 10 minutes. Use an ice cream scoop for easy removal from the pan.	273 kcal	28 g	48 mg	2 g	3 g	11 g	257 mg	13 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Utah	Zucchini Nut Bars	https://www.allrecipes.com/recipe/9758/zucchini-nut-bars/	4.4	0.0	NaN	NaN	Another recipe to use up those pesky zucchini, turning your autumnal bounty into bar cookies with walnuts and dates.	1 cup honey, 0.25 cup butter, 3 eggs, 1.25 cups all-purpose flour, 1 teaspoon baking powder, 0.75 cup grated zucchini, 1 cup chopped walnuts, 1 cup dates, pitted and chopped, 1 pinch salt, 0.33333334326744 cup sifted confectioners' sugar	Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan., Melt the butter over low heat. In a large mixing bowl, combine the butter, honey and eggs. Beat well., Stir in the flour, salt and baking powder and mix well. Mix in zucchini, dates and walnuts until well blended., Spread mixture into baking pan and bake for 25 to 30 minutes, until lightly brown. Cut into 1 x 3 inch long pieces, and dust with confectioners' sugar while still warm.	90 kcal	14 g	17 mg	1 g	2 g	1 g	30 mg	11 g	4 g	0 g	40 servings	NaN	NaN
Africa	NaN	Utah	Idaho Fry Sauce	https://www.allrecipes.com/recipe/217152/idaho-fry-sauce/	4.5	40.0	10.0	NaN	This mayonnaise-based fry sauce with tangy seasoning is just what you need to jazz up your french fries. Made with easy ingredients you already have.	1 cup mayonnaise, 2 tablespoons mayonnaise, 0.25 cup white sugar, 0.5 teaspoon salt, 0.5 teaspoon onion powder, 0.25 teaspoon ground mustard, 0.125 teaspoon paprika, 0.5 cup ketchup, 2 tablespoons red wine vinegar, 1.5 teaspoons Worcestershire sauce	Whisk together 1 cup plus 2 tablespoons mayonnaise with sugar, salt, onion powder, ground mustard, and paprika until smooth. Stir in ketchup, vinegar, and Worcestershire sauce until well blended., Cover and refrigerate until chilled, about 30 minutes. Store covered in the refrigerator.	132 kcal	6 g	6 mg	NaN	0 g	2 g	238 mg	NaN	12 g	0 g	16 servings	NaN	NaN
Africa	NaN	Utah	Squash Cookies	https://www.allrecipes.com/recipe/9708/squash-cookies/	4.6	0.0	NaN	NaN	These cookies have a spicy, squash taste. Use any winter squash you like.	0.5 cup butter, softened, 0.75 cup white sugar, 0.75 cup packed brown sugar, 2 eggs, 1.5 cups mashed, cooked butternut squash, 2.5 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 0.5 teaspoon salt, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground ginger, 1 cup raisins, 1.5 cups chopped pecans, 0.25 teaspoon ground allspice, 2.5 teaspoons baking powder	Preheat the oven to 375 degrees F (190 degrees C)., In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart., Bake for 10 to 12 minutes in the preheated oven, until edges are golden.	171 kcal	24 g	21 mg	1 g	2 g	2 g	151 mg	14 g	8 g	0 g	30 servings	NaN	NaN
Africa	NaN	Montana	Perfect Baked Potato	https://www.allrecipes.com/recipe/54679/perfect-baked-potato/	4.7	91.0	1.0	90.0	This perfect baked potato has a crisp, golden skin, and is light and fluffy on the inside. Add a dollop of sour cream if you like!	1 medium baking potato, 1 teaspoon olive oil, 0.5 teaspoon salt, 2 teaspoons butter, 1 pinch freshly ground black pepper, 0.25 cup shredded Cheddar cheese	Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt., Place the potato in the preheated oven, and bake until slightly soft and golden brown, about 90 minutes. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.	419 kcal	38 g	58 mg	5 g	13 g	13 g	1448 mg	2 g	25 g	0 g	1 serving	NaN	NaN
Africa	NaN	Montana	Slow Cooker Venison Roast	https://www.allrecipes.com/recipe/23825/slow-cooker-venison-roast/	4.5	370.0	10.0	360.0	This venison roast crockpot dinner couldn't be easier: Venison, onion, and 2 soup mixes simmer in the slow cooker for a creamy, tender, delectable meal.	3 pounds boneless venison roast, 1 large onion, sliced, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon garlic salt, 0.25 teaspoon ground black pepper, 1 (1 ounce) package dry onion soup mix, 1 (10.75 ounce) can condensed cream of mushroom soup	Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper., Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison., Cover and cook on Low setting for 6 hours.	314 kcal	10 g	171 mg	1 g	48 g	3 g	1882 mg	3 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Montana	Deer Jerky	https://www.allrecipes.com/recipe/46324/deer-jerky/	4.7	860.0	20.0	360.0	A deer jerky that's packed with savory flavor and easy to make in the oven with venison marinated in soy sauce, Worcestershire, and liquid smoke.	4 tablespoons soy sauce, 4 tablespoons Worcestershire sauce, 2 tablespoons liquid smoke flavoring, 1 tablespoon ketchup, 0.5 teaspoon salt, 0.25 teaspoon pepper, 0.25 teaspoon garlic powder, 0.25 teaspoon onion salt, 1 pound boneless venison roast	Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside., Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade., Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings., Remove venison from the marinade and shake off excess., Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.	111 kcal	3 g	48 mg	0 g	14 g	1 g	786 mg	1 g	5 g	0 g	8 servings	NaN	NaN
Africa	NaN	Montana	Roasted Duck	https://www.allrecipes.com/recipe/65147/roasted-duck/	4.6	130.0	10.0	120.0	This roasted duck is coated with a simple, flavorful spice rub, then baked in the oven and basted with butter until tender, juicy, and flavorful.	2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon black pepper, 1 (5 pound) whole duck, 0.5 cup butter, melted, divided	Preheat the oven to 375 degrees F (190 degrees C)., Combine paprika, salt, and pepper in a small bowl; rub spice mixture onto skin of duck. Place duck in a roasting pan., Roast in the preheated oven for 1 hour., Spoon 1/4 cup melted butter over duck and continue cooking for 45 minutes more., Spoon remaining 1/4 cup melted butter over duck and cook until golden brown, about 15 minutes more.	625 kcal	1 g	280 mg	1 g	52 g	20 g	1538 mg	0 g	45 g	0 g	4 servings	NaN	NaN
Africa	NaN	Montana	Pan Fried Whole Trout	https://www.allrecipes.com/recipe/12795/pan-fried-whole-trout/	4.3	32.0	20.0	12.0	There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.	4 whole (12 ounce) trout, cleaned with tails and heads on, 0.5 cup all-purpose flour, 0.5 cup cornmeal, 0.125 teaspoon cayenne pepper, 1 teaspoon salt, 1 teaspoon ground black pepper, 3 tablespoons olive oil, 2 lemons - cut into wedges, for garnish	Remove gills from fish and discard. Rinse fish under cold water., In a large skillet heat oil over medium heat., In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.	711 kcal	30 g	195 mg	4 g	73 g	5 g	764 mg	0 g	33 g	0 g	4 servings	NaN	NaN
Africa	NaN	Montana	Trout Amandine	https://www.allrecipes.com/recipe/12797/trout-amandine/	4.7	35.0	15.0	20.0	A classic and delicious way to prepare trout.	2 whole (10 ounce) trout, pan-dressed, salt and pepper to taste, 0.25 cup all-purpose flour, 4 tablespoons butter, 0.5 cup blanched slivered almonds, 2 tablespoons lemon juice, 1 tablespoon chopped fresh parsley, for garnish, 8 slices lemon, for garnish	Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour., Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm., Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown., Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.	854 kcal	24 g	224 mg	6 g	66 g	19 g	315 mg	2 g	56 g	0 g	2 servings	NaN	NaN
Africa	NaN	Montana	Venison Jerky	https://www.allrecipes.com/recipe/57829/venison-jerky/	4.4	325.0	15.0	300.0	Make your own venison jerky with ground venison in your dehydrator. This is the best jerky recipe I have found! You can use either ground venison or beef!	2 pounds lean ground venison or beef, 2.5 teaspoons salt, 2 teaspoons monosodium glutamate (MSG), 1 teaspoon hot pepper sauce, 2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®), 1.5 teaspoons barbeque seasoning, 2 teaspoons water, 2 teaspoons hickory-flavored liquid smoke, 2 teaspoons garlic powder, 0.5 teaspoon pepper	In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours., Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine., When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.	81 kcal	0 g	51 mg	0 g	14 g	1 g	895 mg	0 g	2 g	0 g	15 servings	NaN	NaN
Africa	NaN	Montana	Venison Schnitzel	https://www.allrecipes.com/recipe/45597/venison-schnitzel/	4.7	55.0	30.0	25.0	I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.	2 pounds venison tenderloin, 0.25 cup vegetable oil, 2 teaspoons bacon drippings, 0.75 cup all-purpose flour, 1 teaspoon salt, 0.25 teaspoon freshly ground black pepper, 1 egg, lightly beaten, 2 tablespoons milk, 1 cup dry bread crumbs, 0.5 cup crushed buttery round cracker crumbs, 2 tablespoons lemon juice	Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying., Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs., Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil., Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.	670 kcal	43 g	242 mg	2 g	60 g	7 g	988 mg	3 g	27 g	0 g	4 servings	NaN	NaN
Africa	NaN	Montana	Oven Baked Potato Wedges	https://www.allrecipes.com/recipe/22317/oven-baked-potato-wedges/	4.1	45.0	15.0	30.0	Oven-baked potato wedges are easy and delicious and always a crowd-pleaser. This version of a favorite side is flavored with seasoned bread crumbs.	2 teaspoons olive oil, 5 large russet potatoes, peeled and cut into wedges, 0.5 cup melted butter, 1 cup seasoned bread crumbs	Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil., Brush potato wedges with butter and roll in bread crumbs. Place wedges on the prepared baking sheet., Bake in the preheated oven for 20 minutes. Remove from the oven and turn wedges; cook for 10 to 15 minutes, or until tender.	495 kcal	68 g	49 mg	5 g	8 g	12 g	565 mg	6 g	22 g	0 g	5 servings	NaN	NaN
Africa	NaN	Montana	Campfire Trout	https://www.allrecipes.com/recipe/105704/campfire-trout/	4.2	17.0	10.0	7.0	Seasoned trout is stuffed with green peppers, then rolled up in foil and cooked in the hot coals of a camp fire. Buttery flavor and melt-in-your-mouth texture!	4 trout, cleaned and head removed, aluminum foil, salt and pepper to taste, 4 tablespoons butter, divided, 1 medium green bell pepper, sliced, 1 clove garlic, minced	Place each trout on a piece of aluminum foil. Season to taste with salt and pepper, then stuff the cavity with 1 tablespoon of butter, green pepper, and garlic., Roll trout tightly in the foil, forming packets. Use more foil to secure each packet to a metal toasting rod for use as a handle when removing fish from the coals., Cover fish packets in red hot, smoldering coals of your campfire and cook until fish is done, 7 to 10 minutes, depending on the heat of the fire.	514 kcal	2 g	232 mg	1 g	70 g	10 g	334 mg	1 g	23 g	0 g	4 servings	NaN	NaN
Africa	NaN	Montana	Goat Cheese and Arugula over Penne	https://www.allrecipes.com/recipe/11698/goat-cheese-and-arugula-over-penne/	4.5	25.0	15.0	10.0	Combine goat cheese with arugula, cherry tomatoes, olive oil, and garlic; toss with hot penne pasta for an absolutely delicious, yet simple summertime dish.	5.5 ounces goat cheese, 2 cups coarsely chopped arugula, stems included, 1 cup quartered cherry tomatoes, 0.25 cup olive oil, 2 teaspoons minced garlic, 0.5 teaspoon ground black pepper, 0.5 teaspoon salt, 8 ounces penne pasta	Cook pasta in a large pot of boiling salted water until al dente., Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, salt, and pepper., Drain pasta; toss with goat cheese mixture until well combined.	317 kcal	30 g	21 mg	2 g	11 g	7 g	334 mg	2 g	18 g	0 g	6 servings	NaN	NaN
Africa	NaN	Montana	Beef or Moose Jerky	https://www.allrecipes.com/recipe/23916/beef-or-moose-jerky/	4.5	780.0	30.0	720.0	This beef or moose jerky recipe is smokey, savory, and sweet. Marinate rump roast for rich flavor, then it's done in just 12 hours in a dehydrator.	3 pounds rump roast, 3 cups soy sauce, 3 cups packed brown sugar, 4 fluid ounces hickory-flavored liquid smoke	Slice roast into slabs approximately 1/4-inch thick. (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips, about 1/4-inch wide and about 4 inches long., Combine soy sauce, brown sugar, and hickory-flavored liquid smoke in a large bowl; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes., Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.	1129 kcal	118 g	138 mg	1 g	53 g	15 g	7357 mg	109 g	51 g	0 g	6 servings	NaN	NaN
Africa	NaN	Montana	The Humble Shepherd	https://www.allrecipes.com/recipe/76519/the-humble-shepherd/	4.4	80.0	30.0	50.0	A twist on the original shepherd's pie using ground turkey in place of beef.	cooking spray, 1.5 pounds russet potatoes, peeled and cut into 1 1/2-inch thick slices, 6 tablespoons butter, cut into pieces, 1 cup milk, salt and pepper, to taste, 1 tablespoon vegetable oil, 1 pound ground turkey, 1 medium onion, chopped, 2 (1 ounce) packages instant chicken gravy mix, 1 cup water, 1 (16 ounce) package frozen peas and carrots, thawed, 2 cups shredded cheese of choice	Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish., Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency., Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper., Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese., Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.	567 kcal	36 g	130 mg	6 g	31 g	18 g	1038 mg	7 g	34 g	0 g	6 servings	NaN	NaN
Africa	NaN	Montana	Easy Slow Cooker Venison Stew	https://www.allrecipes.com/recipe/32081/easy-slow-cooker-venison-stew/	4.5	490.0	10.0	480.0	An easy slow cooker stew made with venison and cream of mushroom soup.	2 pounds venison stew meat, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed golden mushroom soup, 0.5 onion, chopped, 4 carrots, cut into 1 inch pieces	In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.	278 kcal	12 g	131 mg	2 g	37 g	3 g	794 mg	4 g	8 g	0 g	6 servings	NaN	NaN
Africa	NaN	Montana	Fennel in Wine and Honey	https://www.allrecipes.com/recipe/95546/fennel-in-wine-and-honey/	4.1	60.0	15.0	45.0	A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.	4 fennel bulbs, trimmed and quartered, 0.25 cup olive oil, 0.5 cup chicken broth, 1 tablespoon honey, 1 cup white wine, 1 teaspoon mustard seed, salt and pepper to taste	Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.	133 kcal	12 g	0 mg	4 g	2 g	1 g	123 mg	3 g	7 g	0 g	8 servings	NaN	NaN
Africa	NaN	Montana	Spinach and Goat Cheese Salad with Beetroot Vinaigrette	https://www.allrecipes.com/recipe/46492/spinach-and-goat-cheese-salad-with-beetroot-vinaigrette/	4.7	30.0	25.0	5.0	A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.	1 cup walnuts, coarsely chopped, 2 tablespoons white sugar, 0.33333334326744 (15 ounce) can pickled beets, 0.25 cup cider vinegar, 1 teaspoon chicken bouillon granules, 0.5 teaspoon garlic powder, 1 teaspoon white sugar, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 0.25 cup vegetable oil, 0.5 pound baby spinach, rinsed and dried, 4 ounces goat cheese, crumbled	In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar., In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil., In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.	163 kcal	7 g	8 mg	1 g	4 g	3 g	223 mg	3 g	14 g	0 g	12 servings	NaN	NaN
Africa	NaN	Montana	Montana Russian Black Bread	https://www.allrecipes.com/recipe/236547/montana-russian-black-bread/	4.0	215.0	20.0	45.0	Black bread, made with dark beer, coffee, molasses, and caraway seed, is a hearty Russian-inspired bread perfect for toast, sandwiches, or alongside soup.	2.5 cups whole wheat bread flour, 1 cup rye flour, 3 tablespoons unsweetened cocoa powder, 2 tablespoons bread flour, 1 tablespoon wheat germ, 1 tablespoon caraway seeds, 2 teaspoons active dry yeast, 1 cup flat warm porter beer, 0.5 cup strong brewed coffee, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon molasses, 1 teaspoon sea salt, 0.25 teaspoon onion powder, 1 egg white, 1 tablespoon warm water	Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle., Line a baking sheet with parchment paper., Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour., Preheat oven to 395 degrees F (202 degrees C)., Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf., Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.	241 kcal	41 g	1 mg	6 g	8 g	1 g	185 mg	5 g	5 g	0 g	10 servings	NaN	NaN
Africa	NaN	Montana	Cracked Black Venison	https://www.allrecipes.com/recipe/18774/cracked-black-venison/	4.4	70.0	10.0	60.0	Tasty and spicy, this is a simple venison steak dish that is easy to make.	2 (1/2 pound) venison steaks, 2 teaspoons cracked black pepper, 2 teaspoons coarse salt, 1 tablespoon unsalted butter	Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat., Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately.	151 kcal	1 g	93 mg	0 g	23 g	3 g	925 mg	NaN	6 g	0 g	4 servings	NaN	NaN
Africa	NaN	Montana	Montana Spicy Bison Dip	https://www.allrecipes.com/recipe/256810/montana-spicy-bison-dip/	4.3	25.0	10.0	15.0	Kick off game day with this touchdown-worthy Montana dip, loaded with spicy ground bison meat, fire-roasted tomatoes, and jalapenos.	1 pound ground bison, 0.5 cup chopped onion, 1 (1.25 ounce) package McCormick® Hot Chili Seasoning Mix, 1 (14.5 ounce) can fire-roasted diced tomatoes, 1 (8 ounce) package processed cheese food (such as Velveeta ®), cut into cubes, 0.25 cup sour cream, 2 tablespoons finely chopped jalapeno peppers	Brown meat and onion in large skillet on medium-high heat, about 5 minutes. Drain fat., Stir in tomatoes and seasoning mix. Bring to boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in cheese. Simmer 5 minutes or until cheese is melted., Spoon into serving bowl. Top with sour cream and jalapeno. Serve with tortilla chips.	98 kcal	4 g	25 mg	0 g	8 g	3 g	250 mg	1 g	6 g	0 g	20 servings	2 -1/2 cups	NaN
Africa	NaN	Montana	Grandpa Mack's Fifth-Generation Pancake Recipe	https://www.allrecipes.com/recipe/279565/grandpa-macks-fifth-generation-pancake-recipe/	3.7	25.0	5.0	20.0	This family-favorite pancake recipe has been served on a homestead for generations--and it's super quick and easy to prepare.	2 cups all-purpose flour, 2 tablespoons white sugar, or more to taste, 2 teaspoons baking powder, 1 teaspoon salt, 0.33333334326744 cup vegetable oil, 2 large eggs, 3 cups milk, or as needed	Mix flour, sugar, baking powder, and salt together in a bowl. Add oil and eggs; pour in milk to moisten to desired consistency. Batter may be slightly lumpy., Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook in batches until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.	241 kcal	28 g	48 mg	1 g	7 g	3 g	416 mg	7 g	11 g	0 g	9 servings	NaN	NaN
Africa	NaN	Montana	Couscous with Dried Cherries	https://www.allrecipes.com/recipe/18273/couscous-with-dried-cherries/	4.2	20.0	5.0	10.0	My family loves couscous and this fruity variation is one of our favorites. This is also delicious with other dried fruit such as cranberries and apricots.	1 cup chicken broth, 0.25 cup water, 0.25 cup dried sour cherries, 1 tablespoon butter, 1 pinch salt, ground black pepper to taste, 1 cup uncooked couscous	In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling., Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.	243 kcal	43 g	8 mg	2 g	9 g	2 g	420 mg	9 g	4 g	0 g	4 servings	NaN	NaN
Africa	NaN	Montana	Jo's Mountain Mush	https://www.allrecipes.com/recipe/21272/jos-mountain-mush/	4.3	25.0	10.0	15.0	A jumbled, filling breakfast created when I was camping in Montana. Originally the hot dogs were roasted over a fire while the potato pieces were foil wrapped and roasted in the embers and then added into a pan of beans. However, it works equally well when cooked in a kitchen! Serve with crusty bread on the side and fresh shredded cheese on top.	8 beef frankfurters, 3 red potatoes, cubed, 2 (15 ounce) cans baked beans, salt and pepper to taste, 1 teaspoon hot pepper sauce, or to taste	Coat a large skillet with non-stick cooking spray. Cut each frankfurter into 5 or 6 pieces and cook in the skillet on a medium-high heat until browned. Remove and set aside., Spray the skillet again, return to heat and add the potatoes. Cover and cook on medium heat for 10 to 15 minutes, stirring occasionally., When the potatoes are tender and slightly browned, add the beans and cooked frankfurters to the skillet. Season with salt, pepper and hot sauce. Heat until warmed through.	460 kcal	50 g	40 mg	7 g	17 g	9 g	1374 mg	15 g	23 g	0 g	6 servings	NaN	NaN